Pinakbet

Usually its most basic vegetables used in this dish include native bitter melon, eggplant, tomato, ginger, okra, string beans, lima beans, chili peppers and various Filipino vegetables like parda, winged beans, and such.

Pork Sinigang

Pork sinigang, the most common variety, is usually prepared with tamarind (which provides the sourness), tomato, leek, taro and onion. Other vegetables cooked in sinigang may include okra, spinach, radish, green pepper and string beans

Adobo

Adobo is probably the best known Filipino dish out there. It can either be made with chicken or pork. Both are an amazing explosion of flavor in your mouth. It isn’t really the meat that makes this dish so awesome, but the sauce. The sauce is a mixture of soy sauce and Vinegar and it is a must to eat it over rice.

Halo-halo

It is a must for many Filipinos to seek one of the most sought-after tastes during hot summer days the Halo-halo. With its many colorful fruits and variety of sweet beans, adorning the bottom part of a tall glass or bowl, and a mixture of shaved ice and condensed or evaporated milk on top, usually coupled with ice cream, ube and/or leche flan makes an ideal summer delight for young and old alike.

Linguine Con Vongole

Chicken Madeira

Baked Clams

Rigatoni Fiorentina

Calamari Fritti

Pecan Salad

Chines spare ribs

Chinese black bean sauce

A lotus root stir fry

Umeboshi

Umeboshi are pickled Japanese apricot known for their extremely sour taste. They are usually eaten with rice and a single umeboshi is often placed in the center of an obento (Japanese lunch box). Umeboshi are also a common flavor of onigiri (rice ball).

Machaca Burrito

Tacos

Tacos with prawns, salsa and coriander

Fagavela Mag

A generous tangle of sprouted mung beans bursting with Indian spices
is just the kind of dish that forks were invented for.

Lamb Curry

Indian Spicy Chickpeas

Garlic Naan Bread

Garlic Naan Bread  usually has fresh ground garlic

Somtam

Somtam is popular and famous food in Thailand.  It 's spicy and delicious.

Kumamoto-ramen

Zōsui

Japanese rice portage made by putting cooked rice in a soup. Often prepared after nabe to use up the soup. 

Koyadofu

Koyadofu is a spongy version of Tofu that is bought dried in packets and re-hydrated. 

Dango

Dango are Japanese dumplings made of Mochiko that are grilled and served on a stick with a salty/sweet sauce.

Sekihan

Sekihan – red azuki bean rice. It is a very sticky rice with is made from azuki beans. This is very traditional rice which is red in color – as a symbol of celebration and happy occasions.

Sushi

Kalbi (Korean BBQ Short Ribs)

korean food

Samgyeopsal

kutsinta

Banana cue

 banana cue are deep-fried delicacies covered in caramelized brown sugar.

kimchi

Kimchi (also known as Gimchi and Kimchee) is a traditional Korean fermented dish made of seasoned vegetables.

Street Foods in the Philippines

Lumpiang Shanghai

Lumpia, which is a famous filipino dish, is a spring roll that is deep-fried like a wrapped stick of meat. Lumpia is filled with ground or finely minced pork, beef or vegetables (lumpi vegetable) then served with variety of sauce, and the most popular one is vinegar with chili. One variety of lumpia that I like is lumpia shanghai (meat).

street food

Cassava Cake

Cassava cake is another all-time favorite dessert in the Philippines. It is made from grated cassava which Filipinos call kamoteng kahoy or balanghoy. Desserts made from cassava are very popular because cassava is easily grown anywhere in the country. This is another kakanin (Filipino native sweet delicacies) that is so perfect for special occasions and even for regular snack or dessert.

lechon

kasoy

Balut

A balut  is a fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell. They are considered delicacies of Asia and especially the Philippines.

Pichi Pichi

Pichi-pichi is a Filipino dessert made of coconut and cassava or kamoteng kahoy, another delicious cake or “puto” enjoyed by many Filipino, especially in parties. This Filipino delicacy was introduced in Quezon province, Philippines.

Palitaw

Puto Bumbong

This purple-colored pastry (courtesy of food coloring) is made from ground glutinous rice and steamed in a special steamer with bamboo cylinders. The tubes are half-filled with the purple rice batter and wrapped with cloth to avoid burning the hands of the vendor upon the removal of the cooked puto bumbong, which is spread with butter or margarine and topped with sugar and grated coconut before being wrapped in banana leaves.

bibingka

Bibingka

Made from galapong (glutinous rice), sugar and coconut milk, bibingka is placed in a pan lined with banana leaves and baked in a clay oven with coals underneath and on top. This is served topped with itlog na maalat (salted eggs), kesong puti (white cheese), butter and, sometimes, grated coconut or sugar