Cookbook | Recipes | Ingredients | Cuisines

| Southeast Asian cuisines

• Adobo – Meat commonly stewed in condiments, such as vinegar and soy sauce (mostly), garlic, onions and black pepper.
• Binagoongan – Meat (mostly pork) sauteed in fermented shrimp paste and spices.
• Chicken Lumpia – Chicken fried rolls.
• Chicken Sopas – Chicken macaroni soup with milk.
• Dinuguan – Anything stewed with blood.
• Kare-Kare – Oxtail and vegetables in peanut sauce
• Lechon Paksiw – Roast pork in tart liver sauce.
• Lumpia Shanghai – Filipino version of fried rolls, despite of having a name from Chinese.
• Nilagang Baka – Philippine Beef Stew. Beef boiled in long duration, added with vegetables.
• Pinakbet – Ilocos-style sautéed vegetables
• Sinigang – A soup dish with pleasant savory-sour and a hint of sweet taste.
• Sisig – A dish made of minced skin or meat (especially pork), chopped spices, and acid fruit. Served mostly in a sizzling plate, with fresh egg placed on the center.