midnite Posted October 26, 2006 Share Posted October 26, 2006 Adobo because of its staying power! Gets better the older it is. Quote Link to comment
Candice Posted October 26, 2006 Share Posted October 26, 2006 ADOBO CHIKEN AND PORK Quote Link to comment
taboolover Posted October 28, 2006 Share Posted October 28, 2006 Caldereta! Has to be spicy! It's especially good when the beef has a lot of litid! Quote Link to comment
twistedangel016 Posted October 29, 2006 Share Posted October 29, 2006 sinampalukang manok.. yumyum Quote Link to comment
bluerunner Posted October 31, 2006 Share Posted October 31, 2006 manok sa usbong ng sampalok at pinakbet (ilokano style) Quote Link to comment
KidKalikot Posted November 1, 2006 Share Posted November 1, 2006 menudo at sinigang. yummmm... Quote Link to comment
sacred_flesh Posted November 2, 2006 Share Posted November 2, 2006 adobo at kare-kare Quote Link to comment
badgurl06 Posted November 9, 2006 Share Posted November 9, 2006 kare kare pa din with bagoong :cool: Quote Link to comment
RPinay Posted November 14, 2006 Share Posted November 14, 2006 Pesang dalag Sinigang na Baboy Ginataang Langka I make a mean batch of Laing :cool: :mtc: Quote Link to comment
RECIDIVIST_21 Posted November 14, 2006 Share Posted November 14, 2006 sinigang na buto buto the best Quote Link to comment
thebigbadlonewolf Posted November 14, 2006 Share Posted November 14, 2006 kare kare forever. :boo: Quote Link to comment
mr.bukol Posted November 15, 2006 Share Posted November 15, 2006 kare kare /bagoong pinapaitan/ dinakdakan!!!!! Quote Link to comment
thebigbadlonewolf Posted November 16, 2006 Share Posted November 16, 2006 apparently, there's a local fish called... TAMPAL-PUKE. if that's true, then it's my new favorite! heheh :boo: Quote Link to comment
jprizal Posted November 16, 2006 Share Posted November 16, 2006 apparently, there's a local fish called... TAMPAL-PUKE. if that's true, then it's my new favorite! heheh :boo: mero'n pala nyan? tsalap siguro nyan... :boo: papaitan at diningding na labong at saluyot...walang ganyan sa states...hehehe... Quote Link to comment
lokolokoboy69 Posted November 16, 2006 Share Posted November 16, 2006 top 10 1. kare-kare2. adobo3. dinuguan4. bistek5. menudo6. sinigang7. laing8. sisig9. bicol express10. pork asado Quote Link to comment
Oculist Posted November 16, 2006 Share Posted November 16, 2006 BulaloKare KareDinuguanBopisBatchoyPapaitanChicharon BulaklakSisigInihaw na liempoPancit Molo Quote Link to comment
grecogrec Posted November 23, 2006 Share Posted November 23, 2006 Tinolang manok at pritong galuggong Quote Link to comment
redshirt Posted November 28, 2006 Share Posted November 28, 2006 Chicken Adobo!!! sinigang,kare-kare,pancit malabon and bistek. apparently, there's a local fish called... TAMPAL-PUKE. if that's true, then it's my new favorite! heheh :boo: ahahaha. may nkatalo n sa fish and chips! Quote Link to comment
dyogalens Posted November 29, 2006 Share Posted November 29, 2006 AdoboKare-kareSinigangGuisadong GulayBinagoonganLechonCrispy PataSisigSinampalukang Native Chicken Quote Link to comment
maKamandag Posted December 3, 2006 Share Posted December 3, 2006 NILASING NA PALAKA Quote Link to comment
Nekromantik Posted December 4, 2006 Share Posted December 4, 2006 kare-kareadobolechoncrispy pata Quote Link to comment
sacred_flesh Posted December 4, 2006 Share Posted December 4, 2006 kare-kare, adobo and pancit Quote Link to comment
AndyPoeZip Posted December 4, 2006 Share Posted December 4, 2006 Kare-kare and crispy pata classic combination Quote Link to comment
marketman007 Posted December 5, 2006 Share Posted December 5, 2006 I will be coming to Manila in January , could you tell me some favourite local food , i will be coming from Australia for a week on business , never been to to Manila before would love to get an idea of local food or where to go. thanks for any help you might be able to give Marketman Quote Link to comment
Flak_Broke Posted December 6, 2006 Share Posted December 6, 2006 (edited) Binakhaw. It's made of cubed fresh swordfish meat (or suitable alternative), seasoned with the usual local spices, vinegar, bakhaw bark extract for tartness (hence the name), and often topped off with crushed chicharron (or chicken skin). Not to forget the essential palmful of ripe labuyo crushed in the sauce for that lasting bite. This is the one Filipino dish I'd be proud to serve a foreign guest if given the chance. Edited December 6, 2006 by Flak_Broke Quote Link to comment
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