In the Philippines, tsitsaron, as it is spelled in Filipino but chicharon is now an acceptable variant term, a derivative of the Spanish word chicharron is usually eaten with vinegar or with bagoong, lechon liver sauce, or pickled papaya called atchara. Chicharon Bulaklak, made from pork mesentery, is also popular.
Chicken lollipop is an appetizer or hors d’oeuvres that is made from the chicken wings cut into two segments and flesh on the segments is pushed to one end of the bone to make a lollipop, and deep fried. It takes more time and effort to prepare the lollipop but it is worth it. You can prepare and marinate it according to your taste and favorite spices.
Dinakdakan or grilled pork mask and ears. dinakdakan was originated in northern Luzon and is authentic Filipino dish. cooking dinakdakan is like cooking sisig with a twist. This is the the easist way to cook dinakdakan. So prepare all the ingredients and lets start to work.
Binatog, kinabog or the white corn kernel in english is one of the popular Filipino snack and street food. It is made of white corn kernels that have been soaked in salted water, boiled, drained, and then topped with grated coconut. You can choose if you want sugar with it or a little salt.
Sago’t Gulaman is a very popular refreshment in the Philippines. It is basically sago (tapioca pearls) and gulaman (jelly) in caramelized sugar with lots of ice. In restaurants, it is served in a tall, footed glass…and in the street stalls, it is ladled into plastic cups or plastic bags with straw. It can be an after-meal beverage-dessert, a snack or simply a drink.
Buko Pandan is a favorite Filipino dessert which is a combination of shredded buko(young coconut) and pandan(screw pine) jelly mixed with table cream and condensed milk. In the Philippines where pandan can be found everywhere, this dessert is traditionally prepared by boiling pandan leaves until ll the juices are released. After removing the leaves, the liquid is then used to make the jelly. Buko Pandan can be made low-fat by using light table cream and fat-free condensed milk. And instead of powdered gelatin, you can use agar-agar bars. Though a bit tougher and less floppy than gelatin, agar-agar which is made from seaweed is a great and healthier substitute. It is fat-free, low in calories and high in calcium.
For those who don’t speak Filipino, tapsilog is a contraction of tapa (quick-fried beef strips), sinangag (fried rice) and itlog (egg). It is a very popular breakfast combination in the Philippines. An anytime of the day breakfast dish, actually.
Pork Estofado is made up of pork stewed in soy sauce and vinegar, mixed with plantains or saging na saba (a type of banana used in many savory dishes) that adds sweetness to it and really makes the dish more appetizing. Others add carrots and potatoes.
This Filipino Eggplant salad takes quite a bit of preparation but it’s well worth the effort. It complements main dishes that are dry (like fried pork chops and daing na bangus) but it is also the companion side dish to the stew dish, puchero.
Binagoongang Baboy is an authentic Filipino dish which is cooked with pork and shrimp paste. Binagoongang Baboy is considered as one Filipino dish to die for. The smell of the bagoong along with the mild salty taste of the pork makes this dish one of its kind.
Pinoy / Filipino Food Recipes 