Hint | Answer | % Correct |
---|---|---|
The entire pig is spit-roasted over coals, with the crisp, golden-brown skin served with liver sauce, the most coveted part. | Lechon | 97%
|
Turn the pork’s cheeks, head and liver into a sizzling dish. | Sisig | 91%
|
A stew of fish, prawns, pork or beef soured by fruits like tamarind, kamias or tomatoes. | Sinigang | 85%
|
17-day-old duck embryo is boiled, served with rock salt or spicy vinegar and is often consumed with beer. | Balut | 83%
|
A chocolate rice porridge. | Champorado | 82%
|
Black dish of pork and pig innards stewed in fresh pig blood seasoned with garlic, onion and oregano. | Dinuguan | 82%
|
This stew of oxtail has the most delicious sauce made from ground toasted rice and crushed peanuts. Banana blossom, eggplants and string beans add more interesting textures, to make it a complete meal on its own. | Kare-kare | 72%
|
Common ingredients are vegetable dish of okra, eggplant, bitter gourd, squash, tomatoes and bagoong (shrimp or fish paste). | Pinakbet | 71%
|
Thin slices of dried marinated beef. It is served with fried egg and garlic rice. | Tapa | 71%
|
Pork knuckle is simmered, drained and deep fried until crisp. The meat is tender and juicy inside, with a crisp, crackling exterior. | Crispy pata | 70%
|
Soup made with from freshly slaughtered beef. | Bulalo | 68%
|
The noodle dish is layered with rice noodles, a rich orange sauce made from shrimp broth, pork, hard boiled eggs, shrimps, chicharon (pork rinds) and sometimes oysters and squid. | Palabok | 68%
|
A thick chicken rice porridge. Cooked with ginger and sometimes garnished with a hard-boiled egg, toasted garlic and green onions. | Arroz Caldo | 59%
|
This dish of taro leaves cooked in rich coconut milk is an everyday staple in Bicol. Morsels of meat and chili are added to give punch. | Laing | 51%
|
Fresh catch fish is dressed in palm coconut vinegar, ginger, chili and spices. | kinilaw | 42%
|
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