The Pinoy Handaan menu is a collection of Filipino-inspired dishes, each with unique flavour and preparation. Lechon Kawali, Nilagang manok, Chicken Inasal, and Pancit Bihon are among the most popular Filipino dishes. Read on to learn more about them!
Lechon Kawali is an iconic Filipino dish, served hot or cold. It is made from a crispy pork belly roasted in its fat. The meat is seasoned with garlic, pepper, salt and soy sauce. In addition to the fat and the skin, it is also served with a sauce made from soy sauce or vinegar. It can be served as a snack or a main dish.
Lechon Kawali is served with garlic and white rice, both popular Filipino side dishes. While Filipinos eat rice with every meal, some people also choose to have rice alone. Rice can be cooked in various ways, such as adding vegetables and house soup. In addition, you can order Kare-care, made from beef, tripe, or goat, for a heartier dish.
Nilagang manok is a Filipino stew made with chicken and vegetables in a thin broth. It is seasoned with soy sauce and peppercorns and often served with rice. It is a staple dish for Filipinos. The word originated in the province of Iloilo. The chicken is marinated before being grilled and then added to the soup. A small amount of atsara is also served with the stew.
This Filipino staple is served warm. The soup is usually made with pork, chicken, or shrimp. It is served over rice and topped with fried fish balls and sweet and sour sauce. A vegetarian version is also available.
Chicken Inasal is a popular dish in the Philippines. It is a variation of the famous chicken dish, Lechon manok. Chicken inasal is marinated in a blend of spices, calamansi, coconut vinegar and annatto before grilling over hot coals. The chicken is then topped with a tangy sauce and served with rice.
Inasal is chicken in a special marinade that gives it a distinctive orange colour. The caiman’s juice, kalamansi juice, ginger, and garlic give it a unique flavour. The chicken fat is rich in Omega 6 and Linoleic acid and is cooked into a savoury, aromatic dish.
Pancit bihon is one of the most popular Filipino noodle dishes. Traditionally served on special occasions, this dish is made from long noodles, believed to bring long life. This dish can be enjoyed as a midday snack or main entree. It is typically served with pandesal and steamed rice but can also be eaten cold.
Pancit bihon can also be prepared with chicken, shrimp, or pork. A variety of sauces can be used to prepare this dish. Some people use chicken broth, while others use cooking liquid. To prepare the dish, place the meat in a medium pot. Add enough water to cover the heart. You can also add vegetables or cooked shrimp. This dish is also available in vegetarian versions, which contain all vegetables.
Crispy Pata is a popular dish in Filipino cuisine. This pork dish is made with high-fat content and is traditionally served on special occasions. It is akin to a Thanksgiving turkey or lamb leg roast soaked in a spicy sauce. The pork leg is then pierced with a knife so the marinade can penetrate the skin and cook the meat.
Crispy Pata is often accompanied by rice, typically served with Filipino dishes. Filipinos enjoy rice with every meal, sometimes with vegetables or house soup, and sometimes they eat it plain. In addition to rice, Pinoys often want garlic rice cooked with minced garlic and butter.
One of the staple Filipino meals is Chicken Adobo. It can be prepared with a variety of ingredients. First, the meat is simmered in a combination of soy sauce, water, stock, and vinegar. Other components include garlic, bay leaves, and black peppercorns. The meat is then browned. Some variations include sliced onions and ginger.
Chicken Adobo has many variations, but the classic Filipino version is rich in salt, sweetness, and tang. Chicken Adobo is a staple of Pinoy handyman menus and is often served as a lunch dish. Depending on the type of chicken used, it can be done in various ways.
One of the many dishes on the Pinoy handyman menu is the famous Lechon Baboy. This pork dish is considered the national dish of the Philippines and is renowned for its juicy meat and crispy skin. The name lechon comes from the Spanish word Leche, meaning milk, and is believed to have been introduced to the Philippines during the Spanish occupation.
This dish is not cheap, though. Filipinos traditionally don’t eat whole pigs, but they often make cuts from the pigs before roasting. Spaniards introduced whole pigs, but only for special occasions. During the Inquisition, Muslims and Jews were forced to eat pork meat.