Abigail’s Favorite Filipino Dishes
- Bistek Tagalog: Strips of sirloin beef slowly cooked in soy sauce, calamansi juice, and onions.
- Adobo: Typically pork or chicken, or a combination of both, is slowly cooked in vinegar, cooking oil, crushed garlic, bay leaf, black peppercorns, and soy sauce, and often browned in the oven or pan-fried afterward to get the desirable crisped edges.
- Sinigang: A sour soup/stew made with meat or seafood and vegetables.
- Dinuguan: A savory stew of meat simmered in a rich, thick spicy gravy of pig blood, garlic, chili, and vinegar.
- Lumpia: Spring rolls. Deep fried (prito) or fresh (sariwa). Popular versions include lumpiang shanghai a deep fried meat filled usually fairly narrow spring roll often accompanied by a sweet chili dipping sauce and lumpiang ubod a fresh or sometimes deep fried wider spring roll filled with crunchy vegetables and optionally including cooked meat.
- Kaldereta: A dish made with cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it.