Filipino cuisine (lutuing Pilipino/pagkaing
" Common dishes bearing the term,
Pilipino) is composed of the cuisines of more than a
hundred distinct ethno-linguistic groups found
throughout the Philippine archipelago. However, a
majority of mainstream Filipino dishes that
compose Filipino cuisine are from the various
ethno-linguistics groups and tribes of the
archipelago.
 Philippine adobo - (from Spanish adobar:
"marinade," "sauce" or "seasoning") is a
popular Filipino dish and cooking process
in Filipino cuisine that
involves meat, seafood,
or vegetables marinated in vinegar, soy
sauce, garlic, and black peppercorns,
which is browned in oil, and simmered in
the marinade. It has occasionally been
considered the unofficial national dish in
the Philippines.
 Lumpia - are various types of spring
rolls commonly found in Indonesia and
the Philippines. Lumpia are made of
thin crepe pastry skin called "lumpia
wrapper" enveloping savory or (in the
Philippines) sweet fillings.
 Pancit - are fried noodles. Noodles were
introduced into the Philippines early on
by Chinese settlers in the
archipelago, and over the centuries have
been fully adopted into local cuisine, of
which there are now numerous variants and
types.
 Lechón -in Spanish is a pork dish in several
regions of the world, most specifically
in Spain and its former colonial possessions
throughout the world. Lechón is
a Spanish word referring to a
roasted suckling pig.  add paprika, chili, anise liqueur, and other
 Afritada- is a Filipino dish consisting
of chicken, beef, or pork braised in tomato
sauce with carrots, potatoes, and red and
green bell peppers. It is served
on white rice and is a common
everyday Filipino meal.
 Empanada- is a type of baked or
fried turnover consisting
of pastry and filling, common in Latin
American and Filipino cultures
 Paksiw - is a Filipino style of cooking,
whose name means "to cook and simmer in
vinegar.
however, can vary substantially depending
on what is being cooked.
 Sisig -is a Filipino dish made from parts
of pig head and chicken liver, usually
seasoned with calamansi, onions and chili
peppers. Sisig was first mentioned in
a Kapampangan dictionary in the 17th
century meaning "to snack on something
sour" and "salad". 
 Torta - is the combination of an egg and
eggplant
 Kare-Kare- is
a Philippine stew complemented with a thick
savory peanut sauce. It is made from a
variation base of stewed oxtail, pork hocks;
calves feet, pig feet, beef stew meat, and
occasionally offal or tripe.
 Pinakbet - is an indigenous Filipino dish
from the northern regions of the Philippines.
Pinakbet is made from mixed vegetables
steamed in fish or shrimp sauce.
 Pinapaitan - has either a carabao or goat
organs with the poop to become as a soup.
 Sinigang - is a
Filipino soup or stew characterized by its
sour and savoury taste most often
associated
with tamarind (Filipino: sampalok). It is one
of the more popular dishes in Filipino
cuisine.
 Balut
 Longganisa - are usually fresh or smoked
sausages, typically made with varying ratios
of lean meat and fat, along with
garlic, black pepper, salt (usually
coarse seasalt), saltpeter, muscovado or bro
wn sugar, and vinegar. Variants may
spices. 
 Dinuguan  - is
a Filipino savory stew usually of
pork offal (typically lungs, kidneys,
intestines, ears, heart and snout) and/or
meat simmered in a rich, spicy dark gravy of
pig blood, garlic, chili (most often siling
haba), and vinegar.