10 Traditional Filipino Dishes

Adobo
Beef, pork or chicken and vegetables marinated in vinegar, soy sauce, garlic and black peppercorns.

Kare Kare and Spicy Bagoong Stew
A traditional stew made with oxtail, pork hocks, calves’ feet, pig feet, beef and sometimes tripe cooked in a thick, savory peanut sauce with sauteed vegetables. Served with Spicy Bagoong, a condiment made of fermented fish, krill and shrimp.

Arroz Caldo
Chicken and rice seasoned with onions, garlic, ginger, fish sauce and crunchy fried garlic.

Sinigang with Garlic Fried Rice and Fried Egg 
A savory Filipino stew with meat, seafood or vegetables seasoned with tamarind and/or guava.

Beef Kaldereta 
Traditionally made with goat meat, (now beef is more popularly used) with potatoes and carrots stewed in tomato sauce.

Tortang Talong 
Grilled eggplants soaked in beaten egg mixture and fried, like an eggplant omelet.

Balut 
18-day-old fertilized duck embryo, boiled and served in the shell with salt and vinegar.

Kinilaw 
Filipino ceviche, with raw fish cured in calamansi or calamondin juice (a type of citrus fruit). Served with vinegar, garlic, ginger, onion, pepper and chili pepper.

Halo-Halo 
Shaved ice and evaporated milk served with toppings such as boiled sweet beans, coconut sago and fruits.

Sisig
Traditionally made from pig’s head and liver, sauteed in vinegar and peppers, served sizzling in a skillet and topped with an egg.