Ginataang bilo-bilo or ginataang halo halo is one of the most common Filipino snacks specially during rainy days. Halo-halo means mixed, that is why this dish is a halo-halo (mixed) of many ingredients, and what's amazing in it, is they blended well.
Served with shrimp paste. a medley of seafood and vegetables in wonderful peanut sauce. Mussels, Shrimp, Squid cooked in a peanut stew with an array of vegetables.
The Tausi or Douchi in Chinese is the black fermented soybean, quite salty with a little sharp and pungent distinct taste. The fish is first fried and then everything else is sauteed. After which, fish is added back in.
Garlic Chicken Wings Recipe
This dish uses fresh and thick egg noodles. In comparison to the other types of noodles, it is a little thinner than Pancit Lomi noodles, and a little thicker than the Pancit Mami noodles. This noodle can either be cooked as a soup or stir-fried. Pancit Miki Guisado is cooked stir-fried, similar to Pancit Canton. It can also be cooked with a wide variety of ingredients like chicken, pork, vegetables and seafood.
Molo is another soup dish that usually served specially during rainy season. It is made of ground pork wrapped in a wanton wrapper then cooked in chicken stock together with shredded chicken.
Adobo (a Filipino dish cooked in vinegar and soy sauce) is a Filipino food favorite. May the recipe be done with pork, chicken or a combination of both. It could be also good with beef or fish. There are lots of variations in cooking adobo recipe.
This recipe for Filipino Crab Adobo (Adobong Alimasag).
Valenciana is basically a rice dish which consists of meat either chicken or pork, green peas and other vegetables. It is a Latin-American food and was influenced by Spaniards which named it as arroz ala valenciana and Portuguese which named it as arroz à valenciana.
In the Philippines, Filipino meatballs are called Bola-Bola. Traditionally, it is prepared by mixing the ground beef or pork (or combination) with onion, garlic, salt and pepper, soy sauce, eggs, flour or breadcrumbs. Sometimes, carrots and turnip (singkamas) are added to the mixture as extenders.
The original sweet bread is one large snail-like coil dusted in sugar, but today individual sized cakes are more popular throughout the country. Ensaymada, a Filipino sweet bread, is one of the many pastries derived from Spanish origins. Ensaymada in fact are very much the same as their European counterpart, ensaimada, which are a pastry specialty of the Balearic Islands, most notably Mallorca (Majorca).