Top 10 Philippine
cuisine specialties

tips on Philippine
dishes & beverages

 

The top ten
Philippine food
preparations

Lechon

Whole pig roasted to the crispy skin stage over coals. Named Lechon de Leche when a suckling pig is used. This specialty is essential for festive parties and celebrations - and has become the national dish, along with Adobo.

Adobo

Marinated pork and/or chicken is sauteed, then simmered with the marinade along with garlic, vinegar and soy sauce.

Lumpia Shanghai

Small, thin spring roll with a minced pork stuffing. A popular hors d'ouevre.

Pancit Canton

Thin rice noodles stir-fried with tiny shrimp, minced pork and sausage, bite-sized vegetables, what have you. Many pancit versions exist including Pancit Bihon.

Halo Halo

A dessert made with sweetened jackfruit, beans, milk, and crushed ice. Served in a tall glass with a spoon. Name translates "mix-mix".

Kare Kare

A rich peanut-accented stew made with ox tails. Entrails and vegetables are frequently added.

Sinigang

A soupy dish made with chicken, pork, seafood, vegetables, you name it. Tarmarind gives Sinigang its essential sour note.

Suman

Sticky rice wrapped and steamed in a banana or palm leaf.

Dinuguan

A stew of pork and pig innards thickened with fresh pig’s blood.

Balut

Boiled fertilized duck egg complete with the visible embryo. It's an acquired taste.

Popular
Philippine beverages

Cold drinks

Being a tropical land, cold soft drinks and fruit juices are quite popular.

Beer

The tropical climate makes a cold brew refreshing. The dominant brand is San Miguel.

Barako Coffee

The coffer bean is native to the Bicol region in the central Philippines. Its brew is full-bodied and sturdy-flavored.

Tuba

A modestly potent spirit-wine concocted from palm-tree sap. It is usually homemade.

Links to three more
Philippine food pages

Other specialties
Menu glossary
Philippine food home page

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