Philippine Recipes & Cookbooks

How to Cook dishes from The Philippines

• Asocena - Dog meat boiled in vinegar. After about an hour of cooking, pepper, cubed potatoes and soy sauce are added. When the potatoes are cooked, various other ingredients such as chickpeas, peas and tomatoes are added.
  
  
• Atchara - Pickled green (unripe) papaya. Carrots, onions, bell pepper, and various spices may also be added. It is often eaten as side dish, particularly with barbecues.
  
  
• Balut - A fertilized duck or chicken egg with a nearly developed embryo inside. Baluts are often eaten with a pinch of salt, or with chili and vinegar, and are nowadays also sometimes used as an ingredient in other dishes such as omelettes or baked pastries.
  
  
  
• Camaro - Crickets cooked in soy sauce with salt and vinegar.
  
  
• Chipotles en adobo - Chili peppers marinated in a tomato sauce.
  
  
• Kare-kare - A stew made from beef, oxtail, and vegetables. Offal or tripe is sometimes added to the recipe, which can also be varied by adding goat meat.
  
  
• Mechado - A stew made from beef brisket, potatoes, red peppers, and tomatoes.
  
  
• Papaitan - Cow or goat innards cooked with a bitter taste.
  
  
• Pata - Deep-fried hog hoofs.
  
  
• Pochero - Beef or pork in tomato sauce with bananas and vegetables.
  
  
• Sinigang - A soup made from meat, green pepper, onion, and tomato with tamarind. Various other vegetables may also be added. Sinigang is not usually eaten as a soup, but is normally eaten with rice.
  
  
• Soup Number Five - A soup made from bull's penis or testicles. It is said to have aphrodisiac properties.
  
  
• Tinapa - Smoked fish (milkfish is usually used).

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