ADOBO - Adobo is considered the national dish of the Philippines. This dish consists of chunks of chicken or pork or both cooked in soy sauce, vinegar, bay leaf, lots of garlic and whole peppercorns. The stew is allowed to cook until the meats are tender and the remaining sacue slightly thickened.
KARE-KARE - Any Philippine fiesta, particularly in the Tagalog region, is not complete without Kare-Kare, the stew with a rich nutty sauce and served with a variety of vegetables. I haven't found a sure way of cooking Kare-Kare yet, so this recipe is cheating a little bit. It works though.
Dinuguan - This dish is so named bacause the sauce is made with the blood of a freshly-slaughtered pig. Best served with hot steamed rice or "Puto" a steamed rice cake.
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