Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago and adapted using indigenous ingredients to meet local preferences.
Sinigang is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind, although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. The soup is usually accompanied by rice. In 2021, sinigang was rated as the world's best vegetable soup by TasteAtlas.
Pancit, also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, equal and constant diameter or the ingredients. Most pancit dishes are characteristically served with calamansi, as its freshly-squeezed juice may be used for additional seasoning.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Kinilaw is a raw seafood dish and preparation method native to the Philippines. It is also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. It is more accurately a cooking process that relies on vinegar and acidic fruit juices to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. Kinilaw dishes are usually eaten as appetizers before a meal, or as finger food with alcoholic drinks. Kinilaw is also sometimes called kilawin, but it should not be confused with the northern Philippine grilled meat dish, kilawin, to which it is related to but is different.
Laing, is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as pinangat. Laing is also a type of ginataan, and thus may also be referred to as ginataang laing. Laing is commonly eaten as a vegetable side to complement meat or fish side dishes known as ulam in Filipino, which is normally paired with boiled white rice.
Philippine adobo is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the Philippines.
Inihaw, also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip. The term can also refer to any meat or seafood dish cooked and served in a similar way. Inihaw are commonly sold as street food and are eaten with white rice or rice cooked in coconut leaves (pusô). Inihaw is also commonly referred to as Filipino barbecue or (informally) Pinoy BBQ.
Sinabawang gulay, usually anglicized as Filipino vegetable soup, is a Filipino vegetable soup made with leafy vegetables and various other vegetables in a broth seasoned with seafood stock or patis. The ingredients of the dish can vary widely. It is eaten on its own or over white rice.
Bulalô is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has been melted into the clear broth. It typically includes leafy vegetables, corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Potatoes, carrots, or taro can also be added. It is commonly eaten on rice with soy sauce and calamansi on the side. Bulalo is native to the Southern Luzon region of the Philippines, particularly in the provinces of Batangas and Cavite.
Sarsiado is a fish dish from the Philippines which features tomatoes and eggs. The name sarsiado in the Tagalog language means "cooked with a thick sauce". The name is derived from the Filipino word sarsa which in turn is from the Spanish word salsa, which means "sauce".
Paksiw is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked.
Hot and sour soup is a popular example of Sichuan cuisine. Similar versions are found in Henan province, near Beijing, and in Henan cuisine itself, where it may also be known as hulatang or "pepper hot soup" (胡辣汤). Also popular in Southeast Asia, India, Pakistan and the United States, it is a flexible soup which allows ingredients to be substituted or added depending on availability. For example, the American-Chinese version can be thicker as it commonly includes corn starch, whilst in Japan, sake is often added.
Nilaga is a traditional meat stew or soup from the Philippines, made with boiled beef or pork mixed with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis, labuyo chilis, and calamansi on the side.
Pinangat or Pangat is a Filipino term originating from the verb pangat, it can refer to:
Linarang, also known as larang or nilarang, is a Filipino fish stew originating from the Central Visayas islands. It is made with fish in a spicy and sour coconut milk-based broth with garlic, red onions, tomatoes, fermented black beans (tausi), chilis, and sour fruits.
Ginataang isda is a Filipino fish stew made from fish and leafy vegetables in coconut milk with garlic, ginger, onion, patis or bagoong alamang, and salt and pepper. It is a type of ginataan. A common version of the dish, known as ginataang paksiw na isda or paksiw na isda sa gata, is additionally soured with vinegar. Ginataang isda is a type of ginataan.
Sinanglay is a Filipino dish made from stuffed fish wrapped in leafy vegetables and lemongrass or pandan leaves cooked in a spicy coconut milk sauce. It is a type of ginataan and originates from the Bicol Region.
