Cuisine

Lechon

 It serve as the national dish of the Philippines, with Cebu where you can find the best and delicious Lechon in the country. In most regions, lechón is prepared throughout the year for any special occasion, during festivals, the holidays, special occasion like birthdays and weddings.

The Process: The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all
sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.One of the reason also why Lechon is so delicious because of some ingredients being place inside the stomach of the pig.

                        Sinigang

Sinigang na Baboy is a Filipino soup or stew characterized by its sour and savory flavor most often associated with tamarind (sampalok). It is one of the popular viands in Philippine cuisine.

 Sinigang na Bangus is also a soup or stew lbeing cook with Milk Fish, is also one of the Filipinos favorite. Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish.

Sinigang na Hipon (Shrimp)  with shrimp as a main dish is also in Pinoys taste. It is perfect specially when your able to cook a lot of vegetables with it such as  okra, taro corms (gab

i), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong).

Adobo  was employed initially as a method of food preservation, but in time—with the advent of refrigeration methods it is also applied as for being a main dish in Filipino tables. The process of Adobo is so simple, you just have to marinate it with vinegar (suka) and soy sauce (toyo) with the main seasonings such as salt, pepper, and etc. After that you can already cook it! as easy as 1, 2, 3 :)

 Sinugbang Tilapya (grilled fish/tilapia)
is the easiest way of cooking in the Philippines, you just have to prepare the coal and put the fish over, having this kind of dish will require you to use the traditional way of eating in Philippines, with the hands known as kamayan, doing so will completely makes you enjoy eating this kind of dish.

Pritong Tilapia (Fried Tilapia/Fish)

as simple as doing a fried fish in your own home. But what makes it special is that Filipino add some ingredients into it and prepare some sawsawan like soy sauce and vinegar.








Kinilaw is a kind of preparation of food which your going to divide and cut the fish into small pieces. This is the uncooked dish of Pinoy but by the use of Kalamansi (lemon), suka (vinegar) and sili (chilli) it will result to a mild cook dish which we called kinilaw. This kind of dish is perfect when you are having a beach vacation or just simply swimming on the beach.

Pansit will never be absent in any occasions in the Philippines. Even a simple get together pansit will always to there!

Paella is one of the Spanish dishes that being adopted by the Filipinos when Spaniard came into the Philippines.

Kare-Kare is a Philippine stew. It is made 

a base of stewed oxtail (sometimes this is the only meat used), pork hocks, calves feet, pig feet, beef stew meat; and occasionally offal, or tripe, plus the healthy vegetables.Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.

 Lumpia is also being eat by using a Kamayan process.
This kind of food is being match with having a lil ketchup.

Halo-Halo, you've never been in the Philippines if you never try to taste this summer dessert called halo-halo (mix).

It is a popular Filipino dessert that is a mixture of shaved ice and evaporated milk to which are added various boiled sweet beans and fruits, and served in a tall glass or bowl or even inside the coconut which we called Buko Halo-Halo.

Buko Halo-Halo, a halo-halo being place in the coconut (buko). Ingredients include boiled kidney beans, garbanzos, sugar palm fruit (kaong), coconut sport (macapuno), and plantains caramelized in sugar,  jackfruit (langkâ), gulaman,tapioca, nata de coco, sweet potato (kamote), cheese, pounded crushed young ricepinipig). In terms of arrangement, most of the ingredients (fruits, beans, and other sweets) are first placed inside the tall glass, followed by the shaved ice. This is then sprinkled with sugar, and topped with either (or a combination of) leche flan, purple yam(ubeng pula), or ice cream. Evaporated milk is poured into the mixture upon serving.