Siopao means “steamed buns”. It has also been incorporated into Thai cuisine where it is called salapao. A popular food item in the Philippines and Thailand, siopao and salapao do not require utensils to eat and can be consumed on-the-go. There are different varieties based on stuffing: Asado or bola-bola (which may use pork, chicken, beef, shrimp or salted duck eggs).
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.
Labong is the Tagalog term for bamboo shoots. The inner portion is the fleshy part which is eaten. The outer covering is layers upon layers of sheaths covered by silky, powdery stuff that is highly allergenic. So one has to take the covering out to get into the tender fleshy part. Filipino vegetarians have experimented with ways to create vegetarian adobo dishes. One of those is the bamboo shoot adobo, although this particular recipes is not vegetarian.
Afritada is a simple Filipino recipe, one of those tomato based dishes. This simply means “stewed pork in tomato sauce”, usually cooked with potatoes and carrots. This is actually a well-known dish in the Philippines, from family gatherings to just simple family dinners.
The authentic Chicken Binakol uses native chicken. It is cooked with young coconut water and meat in a bamboo tube. The Visayan version of chiken binakol, also uses native chicken. It is simmered with tanglad in the coconut shell itself. The home cooked version of chicken binakol is cooked similar to tinola with the addition of fresh young coconut meat and water which adds a touch of sweetness to the broth.
Chicken asado is a Filipino chicken stew and differs from pork and beef asado due to the use of tomato sauce. It is a flavorful dish that is often served at fiestas and birthday parties and is excellent served with steamed rice
Adobong Atay at Balunbalunan ng Manok, Chicken Gizzard and Liver Adobo. If you are buying your poultry meat at Philippine wet markets chicken gizzard and liver, including the hearth are probably more popular to Pinoys compared to the other chicken parts and innards, like chicken feet, tail, intestine ect. Of course, the best way to cooked is adobo, dry and spicy adobo. This dish is also a favorite pulutan, those of you who love sizzling dishes may have tried the sizzling version.