Sinigang is a stew known for its sour taste caused by tamarind seasoning powder. Its main ingredient is meat, and a lot of vegetables like eggplant, kangkong or water spinach, radish, sitaw or string beans and okra

I've always love it ever since I was a kid. My Mom always cooked Sinigang, until now. When I was a kid, I remember, I used to drink the soup or the broth of Sinigang after eating. My Mom is fine with it as long as I eat rice.

Kimberly_mahipus

The combination of flavors from the shrimp and garlic and butter is crazy delicious. This is my favorite of all. I love shrimp

-Kyla Marie C. Sarte

Andrial T.Adante

The spice and coconut flavored of this dish make's me feel comfort and homie.

Laing is a Filipino delicacy made of shredded or whole taro leaves, coconut milk, meat or seafood, chili peppers, and various aromatics, including onions, garlic, ginger, and lemongrass (tanglad).

Although said to have originated from Bicol, the original dish is primarily similar in ingredients but different in cooking preparation from the version the rest of the country is familiar with. Authentic Bicolano laing, commonly known in the region as pinangat na gabi, does not use shredded taro leaves; instead, whole leaves are wrapped around the pre-cooked meat or seafood mixture to form pouches and then steamed in coconut milk until fork-tender.

• Franchezka Elaine Endaya •

I'm not a vegetable person, I never really ate them, but since I tasted this one, it became my favorite because of its unique flavor, it's different from the vegetables I've tasted. When I eat it, I feel like I'm in heaven because it's so delicious. Especially when my mom cooks it, but since she's gone, I can't eat kare-kare, my favorite, because it's hard to find the same taste that a mother cooks. So every time I see it, it's special to me because it tastes different when my mom cooks it. And I'm happy when I get to eat it. Aside from making me happy, it also reduces and eliminates my stress from things.

-Geleen Remollino

Cuaresma, Nico B.

It's a beloved Filipino stew known for its thick peanut sauce, tender meat, and vibrant vegetables.

May Favorite Dish is.

Dinakdakan is one of my favorite Filipino dishes! It's an appetizer or a main dish, especially popular in the northern regions of the Philippines. Dinakdakan is incredibly flavorful, with a delightful mix of creamy, savory, and slightly spicy tastes. The dish is made from grilled and chopped parts of a pig's head—such as the ears, cheeks, and snout—which gives it a unique, rich flavor. These are mixed with onions, ginger, and chili peppers, then dressed with a creamy mayonnaise or pig's brain emulsion, adding a luscious texture and depth to the taste. Every bite is an explosion of flavors that dance on your tongue, making it an unforgettable culinary experience.

VERA, JANELA JOY C.

Overall, kilawing isda is a dish that I thoroughly enjoy, and its unique flavors and textures make it a standout in Filipino cuisine.

Pork (usually from the face, ears, and belly), chicken liver, onions, and chili peppers.

A mix of calamansi juice, salt, pepper, and sometimes soy sauce or vinegar creates a balance of savory and tangy flavors.

The meat is typically boiled and grilled, then chopped and combined with other ingredients.

It is traditionally served sizzling hot on a plate, often with a raw egg cracked on top to cook in the heat.

The dish is known for being savory, spicy, and tangy, with a mix of crispy and tender textures.Sisig originates from the Pampanga region in Luzon, the largest island of the Philippines.

isa popular and iconic Filipino dish of a whole roasted pig, celebrated for itsextremely crispy, golden-brown skinand tender, juicy meat. It is a centerpiece of major festivities and special occasions such as weddings, birthdays, and community fiestas. 

Lechon

isa popular and iconic Filipino dish of a whole roasted pig, celebrated for itsextremely crispy, golden-brown skin and tender, juicy meat. It is a centerpiece of major festivities and special occasions such as weddings, birthdays, and community fiestas. 

more special and delicious—and also I love the the toasted potato and carrots that made

differents—and unique, like me,have differences own uniqueness. Also i loved the ingredients of

species that put in Chicken Curry dish, that makes — The taste is delicious, and special. I thinks

that because my favourite dishes in chicken curry, is the creaminess and mixed taste of

aroma—Especially is the coconut milk is fresh.

Jehoiakim S. Sabio

BSHM 2nd year.

Joshua Luat

Adobong baboy, or Filipino pork adobo, is a classic and beloved dish often considered the unofficial national food of the Philippines. It is a savory, tangy stew of tender pork, typically pork belly or shoulder, braised in a rich sauce that balances salty, sour, and sometimes sweet flavors.

2nd year

To be honest, I may have embellished a wee bit. Blinded by the excitement of discovering Chicken Adobo, how unbelievably easy it is for a dish that yields such incredible flavour,

Check out how sticky the sauce is! It truly tastes as incredible as it looks. And it’s SO EASY with just a HANDFUL of

ingredients!

cacording to several experts in Asian food history, Filipinos were cooking adobo before Spanish colonization. Cooking with vinegar preserves meat, and is one of the earliest food preservation practices. This is also true of pork adobo, which is another popular variation of the dish.