Common dishes Adobo A vinegar-tart stew of meat, seafood or vegetables flavored with garlic and soy sauce.

Dinuguan A pork stew thickened with pig’s blood and flavored with tamarind.

Halo-halo Meaning “mix-mix,” it’s the traditional icy dessert of the Philippines. Served in a parfait glass, the layers usually consist of sweetened red beans, fresh fruits, ice, ice cream, whole milk or condensed or evaporated milk.

Kakanin A generic term for all native desserts. The word is derived from the word kanin, which means cooked rice. The majority of native desserts are made with rice, but cassava, saba (a cooking banana similar to plantain), taro and sweet potato also are used. These usually are eaten as a snack, seldom for dessert after meals. They are steamed, boiled or baked.

Kare kare A stew made with oxtail or calf’s feet with…

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Ingredients :

1/2 kg. pierna corta, ( beef round ) cut in serving pieces

1/4 cup vinegar

10 pcs. peppercorn, crushed

1 tsp. salt

2 cloves garlic, crushed

1/4 cup cooking oil

1 cup onion, sliced

1/2 cup tomato sauce

1 1/2 - 2 cups boiling water

1 cup red or green pepper, cut in strips

1 pc. laurel or bay leaf

1/3 cup liver spread

Dash of hot sauce

Procedure:

Marinate beef in mixture of vinegar, peppercorn, salt and crushed garlic for 1 1/2 - 2 hours. Fry pieces of beef in cooking oil. Add onions and saute until tender. Pour in tomato sauce and boiling water. Add the green pepper, bay leaf and hot sauce as desired. Cover and simmer until meat is tender. Blend in liver spread. Cook 5 minutes more. Serves 5.