Tapsilog is a breakfast dish for most of the Filipinos. It is basically a meat dish mostly beef is used which is marinated beforehand with vinegar , soya sauce and garlic. The first Tapsilog is said to be made by Vivian Del Rosario in 1986 . She was a local resident who had a love for making food. Tapsilog is named after the three main components which the dish is about. First is the word Tapa which means “cured meat”, second is the word sinangag which means ” fried rice” and lastly there is the word itlog which means ”egg”. There are many different variations of this dish. This dish has a high place in the culinary history of the Philippines cuisines and many restaurants serve this breakfast and claim its flavor to be the original flavor.

Kaldereta is a special Philippines beef stew made with tomato sauce and liver paste. In Philippines it is like an everyday dish. When Spain took over the Philippines in the 1500s most of its people settled with the Filipinos, thereafter the people of Philippines learned this dish from the Spaniards and added their own twist in it. Kaldereta is an Spanish word which means cauldron. My recommendation is that, it is an incredible dish to eat and make I am telling the truth.

Sans Rival is an cake type dessert. It is not a normal cake as normally cakes are soft but due to meringues this cake gets a crunchy texture which adds another dimension of flavor and complexion to the dish. Sans Rival is an French word which means “without rival”. The first Sans Rival was made in the years between 1920 and 1930. Its background may be French but it was first made in the Philippines.

There are many starter dishes which are a part of the Filipino cuisine. Lumpiang Ubod is one of the best to be ever served in the Philippines. It is like a spring roll which is famous all around the world but here in the Philippines it is made differently. It has the natural Philippines taste in it and all its culture as well. Lumpiang Ubod gets its name from Ubod (heart of the palm) which is edible pith extracted from the coconuts. The origin of this dish is in the city of Silay on the Negros island in Visayas. There is a dish which is quite similar to the Lumpiang Ubod and sometimes it gets mixed up with it. This dish is called Lumpiang Silay. The major difference which we can easily pick is that in Lumpiang Silay there is no side sauce. Lumpia is considered to be inherited from the Chinese spring roll. They both are similar in size and shape.