No cuisines specified
8, 12 or 20 pieces.
Monggo is the filipino term for mung beans, part of the legume family. Mung beans are cooked in sauteed garlic, onions and tomatoes. The mixture is then slowly simmered in water until the stew thickens.
Ginisang upo is a vegetable dish of sauteed upo also known as white squash or bottle gourd. The basic recipe consists of upo and pork sauteed in garlic, onions and tomatoes.
The dish uses pork strips that are flattened and tenderized. The pork strips are sauteed in onions and then simmered in soy sauce and cala mansi - lemon juice. The sweet taste of fried onions and the zest of cala mansi makes it a perfect meal.
Sinigang is a soup dish cooked in a soup base made of extracts of tamarind, which gives its distinct sour taste. The usual recipe combines pieces of string beans, tomatoes and onions for added texture and flavor.
Ginisang ampalaya is a simple vegetable dish in which the key ingredient is ampalaya or bitter melon. The ampalaya is sliced thinly and is sauteed in garlic and onions. We then combine diced pork, scrambled eggs or tomato slices for added flavor.
The mix of pork and vegetables are cooked in sauteed garlic and onions, tomatoes and bagoong. The usual vegetables that make up pinakbet are eggplants, okra, string beans, ampalaya bitter gourd and calabasa squash, which gives pinakbet its distinction.
Ginataang langka is a filipino dish of young jackfruit, locally called "langka", cooked in coconut milk or "gata", giving it a creamy texture. For added flavor and the dish is combined with pork meat.
Dinuguan is a distinct filipino dish that uses pork blood as its main ingredient. Meat are stewed in pork blood, vinegar and garlicand long chili peppers.
Adobo is an indigenous filipino stew and is considered to be the national dish of the Philippines. The basic recipe will almost always contain 2 basic ingredients soy sauce and vinegar, which are simmered with meat, garlic and bay leafand peppercorns.
Steamed white rice.
Inihaw na liempo is grilled pork belly seasoned in salt and pepper and marinated in soy sauce and calamansi (lemon) juice. It is then grilled until fully cooked. Inihaw na liempo can be served as is, dipped in a mixture of soy sauce and vinegar.
Milkfish marinated in vinegar, garlic and saltand pepper. Fried daing na bangus.
Grilled or fried milkfish in half bangus.
Grilled or fried whole pompano.
Grilled or fried whole round scad galunggong.
Grilled or fried whole tilapia.
Fried, dried and salted herring tuyo.
Menu for Ihaw Ihaw Filipino Cuisine provided by Allmenus.com
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