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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.
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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.
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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.
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Pinangat
Spicy fish with stuffed taro leaves and hot chilis which originated
from the region Bigol.
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Pinais
Fish or shrimp dish wrapped in banana leaves and steamed with
onions, tomatoes and young coconut is also originated from
Bigol.
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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.
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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.
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Puto bumbong
Sweet rice cooked and served in a small bamboo tube, topped
with grated coconut meat and brown sugar.
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