Philippines Foods and More

Analyn Campos-Bainbridge 2B

Big image

Native Dishes

Chicken and Pork Adobo

Main Ingredients



Why is is Native?

Adobo refers to a meat stew , simmered in vingar , garlive , black peppercorn and bay leaf. One of the most popular dish in the Philippines


Main Ingredients


Served with spicy vinegar or sweet/salty liver sauce

Why is it Native?

Served at mostly every occasion, shows that your very wealthy.

Puto(Rice Cake)

Main Ingredients


Coconut is usually served with it as well

Why is it Native?

This recipe is basically a dessert that gets passed down from generation to generation.


Main Ingredients

Noodles(Rice or Wheat)

Why is it Native?

Pancit literally means "convenient food." Many different kinds of pancit can be found in Filipino supermarkets.


Main Ingredients


Why is it Native?

It's there version of a spring roll. Lumpia basically means spring roll. Its very popular at various celebrations.

Big image
Big image

Common/Exotic foods


  • Atsuete comes from the seeds of an otherwise inedible, heart-shaped fruit. The seeds lend their dark red hue as a food coloring for many Filipino fish, vegetable, and meat recipes. The seeds do not add much flavor.


  • Bauang is grown in the Philippines. Bascially a Filipino garlic is smaller in size and more expensive due to its pungency and quality. This herb is also can be use for medical wise.


  • Anise or aniseed is a small plant related to fennel and celery. It is grown for its seeds, which have a similar taste to licorice.

Herbs and Spices


Ginger is used in most of Filipino food recipes. In the Philippines, it is most commonly used in soups and stews.Ginger provides a nice contrast to the strong meat flavors. It is used both for flavor and aroma.

Pandan is mostly an aromatic ingredient, most commonly used with plain white rice. Just add a couple of leaves to your rice as it boils, and it comes out with a strong, inviting aroma!

Lemongrass has strong-smelling leaves and stalks commonly used in soups, teas and sauces. The leaf is slightly sweet with a hint of citrus, perfect for gravy and other meat sauces.

Bay leaf
The strong, taste of bay leaves makes them a perfect fit for Filipino cooking recipes. The leaf has a wide range of uses, from meat sauces and dips. The leaf itself is not usually eaten; like ginger, you can take out the leaves once you’re ready to serve.

Garlic and onions
These two almost always go together, especially in meat and vegetable dishes. if you want a stronger, spicier flavor, go for native garlic. Philippine garlic comes in smaller bulbs.