FOOD NEWS
Popular Filipino Dishes You'll Regret Not Trying Once
BY ANDREW COLETTI AND CRAWFORD SMITH
Sinigang
Sinigang is a sour soup flavored with acidic fruit, such as tamarind, guava, green mango, or calamansi, a local citrus. It also includes fish, meat, and various vegetables.
Sinigang is easily customizable since it's often prepared with light seasoning. The tart flavors of sinigang are designed to complement rice.
Lumpia
Lumpia is derived from Chinese influence. Similar to spring rolls, lumpia have a wrapper made from flour and water and stuffing that may include meat, vegetables, or both.
Adobo
Adobo, meat marinated in soy sauce and vinegar, is of Hispanic influence. Filipino adobo varies widely from one region to another.
Most recipes include garlic, bay leaves, and black pepper. It can be made with any protein, with or without vegetables, and different regions add different ingredients.
Kare-Kare
Kare-kare is a comforting Filipino peanut stew, often believed to be influenced by Indian cuisine, with a rich, fatty meat, traditionally oxtail, and vegetables.
Kare-kare's broth is made with garlic, onion, and powdered annatto seed, which provides a reddish color and a subtle earthiness, as well as toasted ground rice and peanuts.
Champorado
Champorado, originally derived from Mexico, is a thick, sweet beverage made with chocolate and cornflour. In the Philippines, corn was swapped for glutinous rice.
Champorado is made by melting Filipino tablea (concentrated pure roasted chocolate) into sticky rice porridge, along with sugar. The dish is usually served for breakfast.