Since the streets of the Philippines are at a new normal state, most schools and offices have returned to their normal brick-and-mortar operations. While classmates and colleagues missed the presence of one another, most citizens did not miss the agonizing commute hours. Because of this, homebuyers have decided to relocate to places that can cater to their daily needs without exposing them to overcrowded areas. A great option is relocating to cities within the Greater Manila Area such as Laguna. 

Since Laguna is an area that is fairly accessible from Metro Manila because of the South Luzon Expressway, it is easy for loved ones and friends to come over to visit. A great way to welcome your visitors is by cooking them a scrumptious meal to welcome them to your abode away from the hustle and bustle of the Capital. Since Laguna keeps a balance between innovation and heritage, the best way to expound this to your guests is to serve local Filipino dishes. Here is a list of the top 3 Filipino dishes you can serve your guests in your home in Laguna

Warning: This post may cause sudden hunger and trigger drooling. 


Difficulty: Easy (ideal for newbies to cooking)

This stewed dish is the country’s acclaimed “unofficial national food” as it is the first dish that comes to mind when people talk about the Philippines. Deriving from the Spanish word Adobar, it refers to a method of marinating and stewing cuts of meat in a mixture of suka (vinegar), toyo (soy sauce), garlic, bay leaves, and black pepper. The acids from the vinegar and salt content in the soy sauce create an undesirable environment for bacteria, giving the dish a long shelf life while preserving its flavor. 

Chicken and pork adobo are the most famous, but there are several other versions of adobo, such as squid, beef, quail, duck, pork or chicken livers, and chicken feet, which are also common household dishes. 

Make adobo by marinating your choice of meat in a mixture of spices and ingredients to yield flavorful, tangy, and tender meat. Serve to your guests over a bed of rice for them to absorb the delicious sauce. 

Pro Tip: Impress guests by pulling the meat from the bone then fry until crispy to make adobo flakes. 


Difficulty: Easy (although mounting a whole pig in a spit may require some help)

One of the top-tier Pinoy favorites and top contenders for the most wanted Filipino dishes is the famous Suckling Pig or Lechon. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and onion leaks, and is then roasted on a large bamboo (or metal) spit over an open fire. Over the years, festive Filipino celebrations such as weddings, fiestas, and birthdays are not complete without a platter of Lechon. The Pig is usually roasted during the feast in front of the guests. Once the meat is amply roasted and the meat falls off the bone, people eat every part of the pig, but everybody rushes for the most delicious part, the balat or the crispy, reddish-brown, crackling skin 

This delicacy is often served with a thick liver sauce cooked with sugar, herbs, and vinegar as a dip. Anything that is left from the feast is made into Paksiw or Lechon Slaw. This is done by slowly cooking the leftovers with vinegar, garlic, and liver sauce to add a kick of flavor. Some simmer the remaining scrap meat in a gravy of the pig’s blood, garlic, chili, and vinegar, making another classic Pinoy dish, the Dinuguan, allowing your guests to enjoy a variety of dishes to take home after feasting over the Suckling Pig.

Pro Tip: Make this sinful feast in the best possible way by roasting the Lechon slowly so all the juices remain inside and the insides turn soft and tender while having a crisp skin. 


Difficulty: Easy 

This Pinoy table food classic is a tasty and savory stew popularly known for its sour taste made tangy with Tamarind, Kamias, Miso, or Bayabas. It is normally composed of meat, vegetables, patis (fish sauce) onions, siling haba (long chili), and tomatoes. The name Sinigang comes from the Tagalog word “Sigang” which translates to Stew in English, which is the method used to cook this delicacy. Popular variants of Sinigang are Sinigang na Baboy (Pork Sinigang), Sinigang na Hipon (Shrimp Sinigang), Sinigang na Bangus (Bangus or Milkfish Sinigang), but there are many choices of meat one may use. Among these are Beef, Tuna, and Salmon.

Regardless of the variant or meat used, the sour flavor of Sinigang has gotten almost every Filipino hooked on this exceptionally delicious dish. Its hearty twist packed with various flavors will surely get instant approval from your guests. 

Because it is mostly cooked during daily meals and served during occasions like baptisms, birthdays, and anniversaries, Sinigang has gained the popularity of being a household favorite. Some argue that the Sinigang should be crowned as the Philippines’ national dish. Among the different kinds of Sinigang, the Pork Sinigang is a favorite in many Filipino households. This is because of the balance of flavors and texture between the succulent pork belly and the savory tamarind stew. 

Pro Tip: To add a modern twist that will surely impress your guests, pan fry (or air fry) the pork belly in your Pork Sinigang to create a unique harmony between the aromatic stew and crispy meat. 

After serving your guests these sumptuous Tagalog dishes, show them a glimpse of the Lagunense heritage by giving delicious delicacies that Laguna is known for. To name a few, here are some examples. 

Pinyati – An Appetizer made with pounded shrimps from the lakes of San Pablo which are simmered in rich coconut 

Kesong Puti – A locally sourced variety of regular cheese that is white, unaged, and has a salty texture. Its key ingredient is Caraboao’s milk which is fresh from the cattle. 

Puto Binan – A steamed, ground mixture of regular rice, glutinous rice, and young coconut. The puto is then topped with melted butter, condensed milk, grated cheese, and salted egg, making it distinct from the conventional puto. 

Bibingka Macapuno – Ricecake made with Macapuno (soft coconut milk) filling. Usually topped with glazed sugar. 

Buko Pie – A traditional baked young coconut custard pie. This is the pride of Laguna and the go-to “pasalubong” for tourists. There has been an ongoing debate on which city has the best version of its prized delicacy. 

By giving these treats as desserts or takeaway gits, you will never go wrong with their light but sensational taste. 

With these mouth-watering treats that are fairly easy to prepare, impress your house guests on any occasion. Live in the middle of nature and innovation by living in a home that sits right in the middle of it all while being surrounded by lush greenery. Located at the heart of the “Lion City of the South”, Sta. Rosa, Laguna, Greenfield City is a 400-hectare self-sustaining network of residential, commercial, industrial, and recreational communities. Inside Greenfield City are communities that offer refuge for residents who are looking for a refreshing change of scenery and lifestyle outside the Metro. 

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