스크랩 cnn에서 선정한 필리핀 대표요리50위중 1위부터 10위까지입니다

[돌상어25]

안녕하세요 투어씨유매니저 제이크입니다.

마지막으로1위부터10위까지음식올립니다.~~

역시1위는아도보네욥~~~

10위권에든음식들은 저도대부분아는것들이고카폐내에소개가많이 된것들입니다.

아도보 , 레촌, 시식같은것들은 대화에도 많이나오니까..

단어로외워두는것도 나쁘지않습니다.

일일따갈로그에 반영하도록 하겠습니다.

1. Adobo

No list of Filipino food would be complete without adobo.

A ubiquitous dish in every household in the Philippines, it's Mexican in origin.

But Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices was a practical way to preserve it without refrigeration.

This cooking style can be applied to different meats or even seafood.

It's best sample it in a Filipino home, but the garlicky version of the lamb adobo can be found at Abe restaurant in Taguig.

Abe Serendra, Serendra Plaza Serendra Plaza, Taguig City, Luzon Philippines;

2. Lechon

The lechon is the most invited party guest in the Philippines.

The entire pig is spit-roasted over coals, with the crisp, golden-brown skin served with liver sauce, the most coveted part.

In Cebu, the stomach of the pig is stuffed with star anise, pepper, spring onions, laurel leaves and lemongrass resulting in an extremely tasty lechon, which needs no sauce.

In Manila, folks can get their piggy from Elar's Lechon, while in Cebu, the best is CnT Lechon.

Elar's Lechon, 151 Quezon Avenue Corner Speaker Perez Street, Quezon City, Luzon 1114 Philippines;

CnT Lechon, 1377 V. Rama Avenue Guadalupe, Cebu City Philippines;

3. Sisig

Candice Lopez-Quimpo

Nothing goes to waste in Filipino food.

In the culinary capital of Pampanga, they turn the pork's cheeks, head and liver into a sizzling dish called Sisig.

The crunchy and chewy texture of this appetizer is a perfect match for a cold beer.

Serve with hot sauce and Knorr seasoning to suit the preference of you and your buddies.

Credit goes to Aling Lucing, who invented this dish at a humble stall along the train railways in Angeles City, Pampanga.

While Sisig can be found in many restaurants, try the original version at Aling Lucing Sisig.

Aling Lucing Sisig, Adjacent to Abacan Bridge Henson Street, Angeles City, Luzon Philippines;

4. Crispy pata

Not for the easily spooked, this pork knuckle is simmered, drained and deep fried until crisp.

The meat is tender and juicy inside, with a crisp, crackling exterior.

Served with vinegar, soy sauce and chili.

The Aristocrat, 432 San Andres Street corner Roxas Boulevard, Malate, Manila, Luzon Philippines;

5. Chicken inasal

Yes, it's grilled chicken.

But in Bacolod, this is no ordinary grilled chicken.

The meat is marinated in lemongrass, calamansi, salt, pepper and garlic and brushed with achuete (annatto seeds) oil.

Every part of the chicken is grilled here from the paa (drumstick), pecho (breast), baticulon (gizzard), atay (liver), pakpak (wings) and corazon (heart).

It must be eaten with a generous serving of garlic rice, with some of the orange oil used to marinade the chicken poured over the rice.

You can go chicken crazy at Manokan Country where there is a row of authentic Inasal restaurants.

Aida's Chicken, Fr. M. Ferrero St Manokan Country, Bacolod, Negros Occidental Philippines;

MORE: How to cook like Asia's best female chef

6. Taba ng talangka

The fat of a small variety of crabs are pressed and sauteed in garlic.

This cholesterol-laden Filipino food is often used as a sauce for prawns or eaten with fried fish and rice.

The best taba ng talangka comes from the provinces of Pampanga, Tarlac and Bulacan.

It's worth buying a bottle or two from the markets there, or pasalubong shops like Bulacan Sweets.

Bulacan Sweets, 155 N.S. Amoranto Ave., Quezon City, Metro Manila; +63 2 740 2171

7. Pancit Palabok

When Filipinos have guests, they don't skimp.

The pancit palabok served on most birthday parties oozes with flavors and textures.

The noodle dish is layered with rice noodles, a rich orange sauce made from shrimp broth, pork, hard boiled eggs, shrimps, chicharon (pork rinds) and sometimes oysters and squid

8. Bulalo

Despite the perennial heat, Filipinos often enjoy sipping piping hot bulalo soup made with from freshly slaughtered Batangas beef.

The broth is rich with flavors seeped from the beef after boiling for hours.

The bones are big, meaning more bone marrow to enjoy.

In Santo Tomas, Batangas, there's a row of restaurants along the highway serving bulalo.

Rose and Grace Restaurant, Maharlika Highway Batangas, Santo Tomas, Luzon 4324 Philippines;

9. Arroz Caldo

Candice Lopez-Quimpo

While chicken soup soothes sick Westerners, Filipinos turn to arroz caldo, a thick chicken rice porridge.

Cooked with ginger and sometimes garnished with a hard-boiled egg, toasted garlic and green onions, this Filipino food is sold in street-side stalls.

If dining al fresco doesn't suit, there's the Via Mare outlets around Manila.

10. Fish tinola

The freshness of Cebu's rich marine life can be tasted in its fish tinola.

The simple sour broth is flavored with onions, tomatoes and sambag (tamarind) and cooked over coco-lumber firewood for hours.

Cebuanos know to go to A-One, a small hole in the wall known, cooking up to 200 kilos of fish daily.

A-One, Rd. North 6, North Reclamation, Cebu City