Filipino Cooking for Beginners

We have a mystery guest blogger today … from England, no less!


An array of delicious Filipino food cooked in the diaspora

Filipino food is known for combining sweet (tamis), sour (asim) and salty (alat) flavours all in one dish. These contrasting flavors create a unique taste and texture. In addition, Filipino cuisine is rather healthy as it uses lots of vegetables and fish.


Filipino food poster

If you are a keen cook and you are interested in learning how to cook Filipino dishes then you’re in luck because this blog post will take you through some of the basics. So there’s no need to interrupt your MSN instant chat or your game of bingo at www.foxybingo.com to visit various website looking for a beginner’s guide to Filipino cooking, because below are some great tips you might be interested in reading.


It’s not that difficult as you may think

Filipino cooking is surprisingly simple as no special utensils or skills are needed. Most Filipino dishes are either sauteed or stewed – very rarely will you find a baked Filipino dish. Below are a few descriptions of some Filipino dishes to get you started.


Adobong manok (Chicken adobo)

Dishes which are cooked ‘adobo‘ style means that the dish is cooked in vinegar, soy sauce and garlic.


Gulay na Guisado con tokwa (Sauteed Vegetables or stir fried vegetables with tofu)

A meal which is cooked ‘guisado‘ style means it has been sauteed.


Sinigang (L – sinigang sa samplalok – in tamarind and r – sinigang sa bayabas – in guava)

Dishes which are boiled with a sour fruit or vegetable are prepared ‘sinigang‘ style,


Paksiw (L: Paksiw na bangus, milkfish cooked in vinegar; R: Paksiw na lechon, roast pork cooked in vinegar)

while dishes which have been made ‘paksiw‘ style are cooked in vinegar and garlic.


Relleno (Left column: rellenong manok – stuffed chicken or Chicken Galantina)
(right column top: rellenong alimango – stuffed crab; bottom: rellenong tulya – stuffed clams, actually scallops in the photo)

Rellenado means to stuff a vegetable or meat and sarciado simply means sauce.


Fish escabeche or Fish sarciado (Steamed fish in tomato sauce)

Dishes cooked adobo or sinigang style are excellent for storing if you have any leftovers. They preserve very well because of the sheer amount of vinegar used in the dish. Surprisingly, the taste of the dish actually improves after it has been stored.

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