Daing Bangus

Daing na Bangus refers to milkfish that is marinated in a mixture composed of vinegar, crushed peppercorn, garlic, and salt. Hot pepper such as cayenne pepper powder can be added to make it spicy. It is usually marinated overnight for best results, and then fried until crispy.

Philippine Food Illustrared: Adobong sawa

Adobong sawa with chicharon balat ng sawa (python skin crackling) from Lamarang Steak & Seafood Restaurant in Cabanatuan City in Nueva Ecija province

Lemongrass tofu and chilli kangkong

“Of all the wonderful food we ate on a recent holiday in Vietnam, the best food was still made by my mother-in-law during the few days we spent in my husband’s family village about four hours south of Ho Chi Minh. Of my favourites of hers is lemongrass tofu. It's beyond simple to prepare, even though I can still never get mine quite as tasty as hers and is basically just two ingredients – tofu and lemongrass. Eaten alongside bowls of steamed rice, chilli greens and a dipping sauce, it makes the perfect light summer meal. Even my meat-loving husband comes back for seconds.”

Linguine Pasta

Linguine Pasta with Clams is a good idea for a quick and easy lunch. I like this pasta dish because it is pleasing to the palate: the flavor is not overwhelming and so delish!

Grilled Lobster

Grilled Lobster Tails are perfect for lunch on a warm summer day. It is quick and easy to make and it is delicious. I love to have grilled lobster tails with a cold glass of lemonade (or Chardonnay, sometimes) – I think that this combination is refreshing.

Rlyenong Tahong

Relyenong Tahong or Stuffed Mussels make a great appetizer. This can also be enjoyed as a main dish with rice and ketchup. The Philippines has a bountiful supply of mussels (and oysters too). These come-in with a lower price compared to other seafood, which makes this an ideal choice for many Filipinos.

Laing: from Gabi

“Laing” (or Natong) is a spicy dish that is Coconut milk (or cream) based with dried taro leaves. This originated from the Philippine’s Bicol region (south most part of Luzon island). Because of its really great taste and budget friendly cost, this dish became well known.