This menu will let you experience the taste of various dishes from different islands in the Philippines. From the sinamak (spiced vinegar) of the southern islands, the grilled seafood of Cebu in Central Philippines, to the bagoong (fermented fish) of the northern islands. The main dish, chicken adobo, also showcases the rustic ways of indigenous Filipinos to preserve food by using vinegar and soy sauce.
【レシピ】
=== Pinakbet(エビのペーストと混合野菜)
This dish is very common in the northern part of the Philippines. The two most important ingredients are the bagoong or shimp paste and the bitter gourd or goya.
=== Chicken adobo(世界で一番おいしい料理、フィリピンのチキンアドボ)
The name adobo came from the Spanish word adobar but the adobo dish is native to the Philippines. Even before the Spanish colonization, Filipino ancestors already had a food preservation system using soy sauce, vinegar and salt.
=== Sinugbang Nukos(セブ島の焼きイカ)
Being a tropical country with many islands, eating grilled seafood is generally common throughout Philippines. But seafood are most abundant in the islands like Cebu, Bohol, Ilo-ilo etc. Cebu people often eat grilled squid when they go to beach outings during the summer months.
=== Ensaladang Pipino(キュウリ酢のサラダ)
This sweet and sour salad is often served as a side dish to more fatty meals. The freshness and crunchiness of the cucumber balances the oiliness of meat dishes.
=== Mango Pudding(マンゴープリン)
Mango is one of the most hailed fruit in the Philippines and Filipinos eat them in so many ways. Mango pudding is one of the modern day desserts inspired from French cuisines.
