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Travel & Tourism . Tourist Guide to the Country

Philippines Cuisine and Food





Sinigang
Sinigang, is a soup made with pork, beef, shrimp or any fish and vegetables, in a broth soured with tamarind or other acidic fruit. Because of its sharp sour taste, it sets Sinigang apart from other soups.


Kilawin or Kinilaw
Kinilaw is a raw dish made of sea fish or shrimp marinated in suka (vinegar) and spiced highly with ginger, chilis and sometimes raw onion. The vinegar is to cook the fish and it is normaly served as an appetizer.


Bagoong
The "caviar of the Philippines" is the paste of small shrimp or fish preserved in brine. This adjunct to green mango slices or kare kare (oxtail stew) is a delicacy which varies from region to region.


Pinangat
Spicy fish with stuffed taro leaves and hot chilis which originated from the region Bigol.


Pinais
Fish or shrimp dish wrapped in banana leaves and steamed with onions, tomatoes and young coconut is also originated from Bigol.


Curacha
The famous dish when visitors come, is originated from Zamboanga and is crustacean which looks a bit like a crap crossed with a crayfish.


Paksiw
Paksiw, is most often pork, but can be made of fish and is cooked in vinegar, ginder, garlic and salt and has a slightly sweetish taste.


Puto bumbong
Sweet rice cooked and served in a small bamboo tube, topped with grated coconut meat and brown sugar.


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Acknowledgements: ASIATRAVELMART.COM








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