Pork Afritada
This dish was brought by the Spaniards when they occupied the
Philippines. It was quickly adapted by the Filipinos and became a very
popular celebratory dish. Afritada comes in two versions, pork and chicken.
Beef Caldereta
This one is made from left over Nilagang
Buto ng Baka (beef soup bones.) These are two different dishes, but the
ingredients are very similar to one another.
Dinuguan
The only problem she had was knowing what it is. Dinuguan or pork blood
stew is a Filipino, savory stew of blood and meat simmered in a rich,
spicy gravy of pig blood, garlic, chili’s, and vinegar. The term
Dinuguan come from the word dugo which means blood. It is
similar to a Singapore dish, pig’s organ soup. The only difference is it
does not have vegetables in it. For western cultures this dish is
considered as unusual or maybe an alarming dish even though it is
similar to European-style blood sausage or British black pudding, but in
a saucy, stew form.
Beef & Mushrooms Stew
It is a perfect candidate for my wife and I to take to work for our
lunch. As you see in the picture nothing is rocket science here. All the
ingredients are in cans with the exception of one large onion.
Chicken Adobo
In this particular recipe I used Pork Neck Bones. And let me tell you
something this one could make a very good Pulutan (finger food). You
will be licking your fingers the entire time you’re eating.
Adobong Pusit
Adobong Pusit / Squid Adobo is a very popular
dish in the Philippines; want to know the reason why? Well, Filipinos
love squid no matter how it is cooked and Adobo is definitely a
Filipino’s top choice when it comes to cooking any dish.
Source: http://www.filipino-food-lovers.com/
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