Near Grand City Mall , Al Quoz , Dubai, UAE

04-3412100

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Chinese Restaurants, Filipino Restaurants


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, Satwa , Dubai, UAE

04-3496365

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Chinese Restaurants, Filipino Restaurants


Shop 12, MAT Khoory Bldg, Al Bada St , Satwa , Dubai, UAE

04-3868692
055-1012251

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Filipino Restaurants, Thai Restaurants, Japanese Restaurants


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Shop 19-20, Al Attar Shopping Mall , Karama , Dubai, UAE

04-3356584
050-5592893

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Filipino Restaurants, Thai Restaurants, Japanese Restaurants


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Shop 1-4, P27, France Cluster , International City , Dubai, UAE

04-4227438
050-5597218

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Filipino Restaurants, Thai Restaurants, Japanese Restaurants


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Food Court, Al Khail Mall , Al Quoz , Dubai, UAE

04-3397925
050-5574118

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Filipino Restaurants, Thai Restaurants, Japanese Restaurants


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Arab Bank building, Beside Fujairah Video Center , Fujairah Video Center , Fujairah, UAE

09-2231372

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Filipino Restaurants, Thai Restaurants


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Al Quoz Mall , Al Quoz Indl Area 3 , Dubai, UAE

04-3232886

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Indian Restaurants, Arabic Restaurants, Chinese Restaurants, Filipino Restaurants


, Madinat Zayed , Abu Dhabi, UAE

02-6763350

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Shop G9, Next To Seven Days Supermarket, Civil Defense Colony , Karama , Dubai, UAE

04-3709588
050-4983750

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Filipino Restaurants



Page 1 of 11

Filipino Restaurants

The earliest of the cooking methods that was followed for the preparation of the various dishes in the Philippine cuisine was that of roasting, steaming, and boiling and the usual range of ingredients that were used in the earliest of settings when it came to the Filipino cuisine included just the products that obtained from raising livestock like the cows, chickens, pigs, fish and seafood and the water buffaloes.Commerce a wide range of kingdoms of Malacca and Srivijaya in Malaya and Java resulted in the induction of food item, dishes and cooking recipes and methods which are still commonly used in the Filipino cuisine in the present day scenario.The general array of food items that one might find dishes like the GinataangManokwhich is the chicken stewed in coconut milk, the infusion of coconut milk in condiments, such as Laing andBagoongwhich is the Malay: Belacan, Patis, Pusowhich is of Malay origin: Ketupat, Rendang, Kare-kare. As a result of the commerce between the Malay-Indonesian kingdoms, food dishes from as far away as India and Arabia enriched the cuisines of of the local Austronesians and as a result, the Filipino cuisine in one way or the other and the keen observer would have noticed the continued use of the kurmah, satti and biryani as Filipino dishes. The Philippine cuisine otherwise referred to as the Filipino cuisineconsists of a wide range of the food items, whose preparation methods were those that originated in the Philippines. The manner of preparation and the food associated with the Philippines have evolved over the centuries that have passed by. What had once had Austronesian origins has now come to develop a mixed cuisine with the influences of a wide range of cuisines the likes of Spanish, Malay, Japanese, American,, Indian, Arab, Chinese, and other Asian and Latin swaying the Filipino cuisine whose signature dishes ranges from the pancitwhich is the noodles, to fried salted fish and rice, to the paellas and cocidos created for the feasts. Some of the signature Filipino dishes include: adobo which is the chicken, or in certain cases pork braised in garlic, vinegar, oil and soy sauce cooked until dry, kalderetawhich is the meat in tomato sauce stew, mechadowhich is the larded beef in soy and tomato sauce, pucherowhich is the beef in bananas and tomato sauce, afritadawhich is the chicken or the pork, depending on the preference, simmered in a tomato sauce with vegetables,lechónwhich is the whole roasted pig, longganisawhich is the Philippine sausage, tapa which is the cured beef, hamonadowhich is the pork sweetened in pineapple sauce, sinigangwhich is the meat or seafood in sour broth, lumpiawhich is the fresh or fried spring rollstortawhich is the omelet, kare-karewhich is the oxtail and vegetables cooked in peanut sauce, and crispy patawhich is the deep-fried pig’‘s leg. Some of the unique features of the Filipino cuisine includes the counterpoint which is the deliberate combination of mixing two things that are sweet and salty and preparing a dish from it. Such dishes include unripe fruits such as mangoes which are only both sweet and sour, are eaten dipped in salt or bagoong, and cheese which is salty used insweet cakes such as bibingka and puto, as well as an ice cream flavoring, champorado a sweet cocoa rice porridge, mixed with tuyowich is the salted and,sun-dried fish,dinuguanwhich is a savory stew made of pig’‘s blood and innards, mixed with putowhich are sweet, with steamed rice cakes. Such unique preparation methods add to the popularity of the Filipino cuisine. To the Filipino cuisine, one of the most common ingredients is the vinegar which is used in a wide range of dishes and in preparation methods, like the abdobo which one of the simplest yet famous dishes in the Filipino cuisine. The abodo like the various other dishes that one might find to be of Filipino origin have the ability to be stored for days without the dish spoiling. In some special dishes the flavors are even known to increase the longer they are kept in storage. Some of the mouth-watering dishes that stand testament to this process includes the sun-dried fish, the smoke-cured fish tinapa, tuyo and daing which are some of the popular fish dishes in the Filipino cuisine whose flavors tend to increase the longer they are stored, and these dishes are known to go good for weeks together without even the need for refrigeration. The Filipino meals are usually divided into three meals a day and begin with the breakfast which is the agahan or the almusal, followed by the lunch which is the tanghalian, followed by the afternoon snack of merienda which is also known as minandalwhich is the n followed by the hapunanwhich is the dinner. The dinner that is prepared in the Filipino cuisine is quite small and petite when compared to those of the various other cuisines. The staple food of the Filipino cuisine is rice, as is the case with a wide range of Asiatic countries. The preparation of the many dishes of rice is often done by either steaming. Sometimes, dishes like the sinangag are made which is a typical breakfast dish made out of the leftover rice that is fried with garlic, and laid with an egg, and sausages or meat. When it comes to the Filipino cuisine there is no lack of any kind of ingredients or food used for the preparation of the dishes, as the Philippines is host to a wide range of resources, like the wide variety of fruits that are indigenous to the Philippines and are thus used quite frequently in the Filipino cuisine. The usual types of fruits used in the preparation of Filipino dishes include the Bananas, kalamansi, guavas, mangoes, papayas, and pineapples. When it comes to vegetables the usual range of ingredients that are used in the manufacture of the Filipino dishes includes for the most parts, the green and leafy vegetables like kangkongwhich is thewater spinach, petsaywhich is theChinese cabbage, petsaywombokwhich is theNapa cabbage, repolyo which is the cabbage is the and a wide range of other vegetables like the talong which are the eggplants , the yard-long beans otherwise known as sitaw. Coconuts are ubiquitous. Coconut meat is used in a large amounts in desserts, and coconut milk which is the kakanggatais used quite often in the preparation of sauces, and the coconut oil is utilized for frying. A wide range of root crops like potatoes, carrots, taro which is the gabi, cassava which is the kamotengkahoy, purple yam which is the ube, and sweet potato which is the kamote ensures that the wide variety of Filipino dishes is always available. The Filipino cuisine is also quite renowned for their breads and other pastries and the list of dishes includes the ever famous biskotso, the Ensaymada, the otap, palitaw, pan de coco, the pastel, polvoron and the pastels. Each one of these Filipino dishes are quite exquisite in its own manner and brings quite the array of flavors to the table.