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February 19, 2013

if you're going to visit the philippines then you must try all the filipino foods, these are the must try:

<img src="http://2.bp.blogspot.com/_Q2b-dSik8kc/TTP0t-XYeGI/AAAAAAAAAAQ/6-Htfqid8ig/s1600/Chicken-Adobo.jpg" border="0">

Adobo (Filipino: "marinade," "sauce" or "seasoning") is the name of a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade.Although it has a name taken from the Spanish, the cooking method is indigenous to the Philippines. When the Spanish conquered the Philippines in the late 16th century and early 17th century, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as adobo, the Spanish word for seasoning or marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.

<img src="http://t0.gstatic.com/images?q=tbn:ANd9GcRJ7pqFJR3Lt3_MzdFjNpXhZahKGl2nRDsg5T4CxPzobElr2t7YvQ">

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SINIGANG it is a stew or soup characterized by its sour and savory flavor most often associated with tamarind (sampalok).

It can be a sea food or a meat.Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish. note that sinigang is "Tagalog" in origin, thus the version one may see in the visayas and Mindanao regions maybe totally different in taste (mainly because they opt to put ginger).

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Tinola in Tagalog or Cebuano, or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines.[1] Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with gingeronions and fish sauce. A common variant substitutes pork for chickenchayote instead of papaya, or moringa leaves known as marungay or malunggay or "kamunggay" (in Cebuano), instead of pepper leaves.[2] However, an all-vegetable broth in Cebu with 'kamunggay' in prominence is called "utan kamunggay" or "utan bisayâ".

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Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped insalt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.[2]

Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers.

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KINILAW is made of thin sliced fresh fish which is soaked or cooked in vinegar, lemon,and chili. 

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Dinuguan  is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout)simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.[1] The term dinuguan comes from theFilipino word dugo meaning "blood".t is frequently considered an unusual or alarming dish to foreigners though it is rather similar to European-style blood sausage, or Britishblack pudding in a saucy stew form.[3] It is perhaps closer in appearance and preparation to the Polish soup Czernina or an even more ancientSpartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood.Dinuguan can also be served without using any offal, using only choice cuts of pork. In Batangas, this version is known as sinungaok. It can also be made from beef and chicken meat, the latter being known as dinuguang manok ('chicken dinuguan').[3][4] Dinuguan is usually served with white rice or a Philippine rice cake called puto.

<img src="http://yummyascanbe.info/wp-content/uploads/2013/01/pinakbet.jpg">

Pinakbet or pakbet is a popular Ilokano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilokano word pinakebbet, meaning "shrunk" or "shriveled".[1] The original Ilokano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used. The basic vegetables used in this dish include native bitter melon,eggplanttomatookrastring beanschili pepperspardawinged beans, and others. Root crops and some beans like camotepatanikadios are also optionally added. The young pod of marunggay is also added. It is usually spiced with gingeronions, or garlic. A Tagalog version usually includescalabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilokano households. As its name suggests, it is usually cooked until almost dry and shriveled; the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechonchicharon, or other meats (most commonly pork) are added. It is considered a very healthy dish, and convenient in relation to the harsh and rugged, yet fruitful Ilocos region of the Philippines.

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Halo-halo (from Tagalog word halò, "mix") 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.

Ingredients include boiled kidney beansgarbanzossugar palm fruit (kaong), coconut sport (macapuno), and plantains caramelized in sugar,jackfruit (langkâ), gulamantapiocanata de cocosweet potato (kamote), cheese, pounded crushed young rice (pinipig). 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 flanpurple yam (ubeng pula), or ice creamEvaporated milk is poured into the mixture upon serving.

<img src="http://1.bp.blogspot.com/-l_u4UkUbGdo/TiwjGN2IeSI/AAAAAAAAABQ/KrI90bYsqxA/s1600/lechon-baboy.jpg">

Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechónoriginated from the Spanish term lechón; that refers to a suckling pig that is roasted. Lechón is a popular food in the PhilippinesCubaPuerto Rico, theDominican Republic, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Additionally, it is a national dish of the Philippines,[1] and Puerto Rico.[2] Nowadays in most of Latin America, the original use of a suckling pig has given way to a medium-sized adult pig.

<img src="http://filipinostylerecipe.com/wp-content/uploads/2012/10/t-g101512.jpg">

Ginataan is a name shared by various desserts; for example, a soup made with coconut milk, tuberstapioca pearls, and sago.[1] This soup is also called "giná-tan" in Bikolano, "tinunuan" in Cebuano, "alpahor" in Chavacano, "ginettaán" in Ilokano, and "ginat-an" in Hiligaynon. If gummy balls made of pounded glutinous rice are added, it becomes a dish called bilo-bilo. Ginataang mais is another example of a dessert soup; a warm, sweet, thick gruel made with coconut milk, sweet corn and glutinous rice.Ginataan can also refer to viands, which are eaten with rice during the major meals of the day. It normally follows the form "ginataan na/ginataang + (whatever it is cooked with)". 

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TAHONG or mussels can be cooked in different ways.depending in what kind of cook you want but in the Phil it is usually cooked as soup.

<img src="http://www.lainyonline.com/wp-content/uploads/2011/09/SDC114011.jpg">

Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtailbeef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled withcalamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare.

More entries: Filipino Foods (must try!), PHILIPPINE's TOURIST SPOTS., does he love me? (2), letting you go

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