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This traditional Filipino dish consists of butterflied, marinated milkfish that is pan-fried until crispy. The marinade usually combines vinegar, garlic, and various spices, and the fish is prepared with the skin intact, which adds an additional crunch to its texture.
Daing na bangus can be enjoyed as a filling lunch or breakfast, and it is usually accompanied by garlic-fried rice, fried eggs, pickled vegetables, and spicy vinegar.
MOST ICONIC Daing na bangus
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Camaron rebosado is a traditional and simple Filipino seafood dish. It's usually made with a combination of large shrimp, lemon juice, flour, eggs, cornstarch, salt, pepper, and oil. The shrimps are marinated in a mixture of lemon juice, pepper, and salt.
They're dipped into a batter of flour, cornstarch, water, eggs, and salt, then deep-fried in hot oil until golden and crisp. The battered and fried shrimps are served as an appetizer while still hot, and the mild-flavored dish is often accompanied by rich dips such as banana ketchup or sweet and sour sauce on the side.
Daing is a Filipino term which refers to a vast category of marinated or salted sun-dried fish. Depending on the region and the technique, daing can be produced with various types of fish that may differ in texture and moisture levels. Marinated or dried fish is used in numerous Filipino dishes as an ingredient, side dish, topping, or a condiment which gives flavor to various stewed or stir-fried dishes.
Though it originated as a preservation technique, today it is produced in many traditional Filipino households and sold at numerous markets throughout the country.
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Sinigang na hipon is a Filipino shrimp soup characterized by its sour and strongly savory flavor. In addition to shrimp, this dish contains a great variety of vegetables, including onions, tomatoes, string beans, banana peppers, water spinach, taro, radishes, and ladies’ fingers, with ginger and fish sauce being added for extra flavor.
Sinigang’s signature sour flavor comes from tamarind, but other natural souring agents, such as green mango, guava, santol, calamansi, bilimbi, or pineapple can also be used. Sinigang na hipon is very popular in the Philippines, where it is considered a homemade specialty.
MOST ICONIC Sinigang na hipon
Kinilaw is a Filipino appetizer made with raw, cubed fish in a dressing based on vinegar. The appetizer is typically garnished with onions, ginger, chili peppers, and garlic. Fish should be washed in vinegar, not soaked in it, turning the pink flesh into white and slightly opaque in the process.
Although kinilaw is usually consumed as an appetizer before a big meal, it can also be eaten as finger food, when it’s traditionally consumed with alcoholic beverages on the side.
MOST ICONIC Kinilaw
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Bangsilog is a traditional meal and a part of silog dishes that are commonly served for breakfast. The dish consists of bangus (milkfish), garlic fried rice, and fried eggs. The milkfish is marinated and pan-fried in oil. Cold cooked rice is fried with garlic in oil, and the eggs are fried sunny side up.
Bangsilog is assembled by arranging all three components on a plate – the rice is usually topped with the fried fish and eggs. The dish is traditionally served for breakfast and it's often accompanied by fresh tomatoes or cucumbers on the side.
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Daingsilog is a traditional meal and a part of silog dishes that are commonly served for breakfast. The dish consists of fried fish, garlic fried rice, and fried eggs. The fish used for daingsilog is usually bangus, which is marinated in vinegar and spices, then pan-fried until golden brown.
Cold cooked rice is fried with garlic in oil, and the eggs are fried sunny side up. Daingsilog is assembled by arranging all three components on a plate, and if desired, it can be accompanied by pickled papaya. The dish is sometimes served with a spicy vinegar dip on the side.
Adobong pusit is a traditional dish that's a part of the famous adobo group of dishes. The dish is prepared with a combination of fresh squid and its ink, soy sauce, vinegar, garlic, salt, sugar, oil, onions, and tomatoes. The squid is first boiled in a mixture of soy sauce and vinegar, and it's then sautéed in a combination of garlic, onions, and tomatoes.
It's important not to overcook the squid as its texture will become rubbery. This simple squid stew with robust flavors is sometimes accompanied by vegetable-based dishes on the side.
MOST ICONIC Adobong pusit
Adobong pugita is a Filipino specialty originating from Occidental Mindoro. This adobo dish is made with mature octopus that's cooked in a combination of vinegar and soy sauce. Other common ingredients include garlic, onions, oil, and bay leaves for flavoring.
The octopus is marinated, drained, then placed into a pan with sautéed garlic and onions. The dish is seasoned with salt and pepper and it's then traditionally served warm with steamed rice on the side. The key to success is to cook the octopus quickly, because it becomes rubbery and chewy if overcooked.
MAIN INGREDIENTS
Pinangat is a popular Filipino stew that is prepared in two main versions. The sour version is prepared with fish, bilimbi, tamarind, and vinegar, while the Bicol region version is prepared with coconut milk, taro leaves, hot chili peppers, and fish (sardines, catfish, or tuna).
Bicol region is abundant with taro leaves, so it is unsurprising that taro is a key ingredient in many Bicolano delicacies. Pinangat is served with a variety of toppings, and is usually ladled over rice. Cooking the dish is an easy process that only requires combining all of the ingredients and cooking them together, which is one of the main reasons for its popularity.
MOST ICONIC Pinangat
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