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Philippine Adobo is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, and garlic, which is browned in oil, and simmered in the marinade.
Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind. It is one of the more popular viands in Philippine cuisine, and is related to the Malaysian dish sinigang.
Pinakbet is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce.
Dinuguan is a Filipino savory stew of pork offal and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili, and vinegar.
Kare-kare is a Philippine stew complimented with a thick savory peanut sauce. It is made from a base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe.
Tinola in Tagalog or Visayan, or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines.
Champorado or tsampurado is a sweet chocolate rice porridge in Philippine cuisine.
Ube jam, ube halaya or halayang ube is a Philippine dessert made from boiled and mashed purple yam. Ube halaya is also used in pastries and other desserts such as halo-halo and ice cream.
Puto is a type of steamed rice cake usually served as snack or as accompaniment to savory dishes such as dinuguan or pancit in Philippine cuisine and believed to be derived from Indian puttu of Kerala origin.
Haluhalo or Halo-halo is a popular Filipino dessert with mixtures of shaved ice and evaporated milk to which are added various ingredients, including boiled sweet beans, coconut, sago, gulaman, tubers and fruits.
