Irresistible Filipino-Chinese Fusion Dishes You Need to Try

Asian cuisine is renowned for its pungent spices, tantalizing aromas, and well-balanced flavors. Each dish is a new taste experience. There are aromatic herbs and hearty slow-cooked soups. The aroma is amazing! It has the perfect mix of herbs. The broth, cooked for over half a day, adds richness. This is a unique experience! Like the thrill of a bet online casino, where every move keeps you on your toes, these flavors will keep your taste buds craving more. Here are seven tasty Filipino-Chinese fusion recipes. They show why we love this fun culinary journey!

Siopao Asado

We’re all about the saying, “It’s what’s on the inside that matters”… until it comes to the delicate Siopao Asado. Siopao Asado is a steamed pork-filled bun. Everyone thinks the filling is the best, but the exterior of the bun is as important. They tell us, “It’s what’s on the inside that matters,” but with Siopao Asado, the exterior counts as much. This traditional steamed pork-filled bun is everyone’s favorite.

Lumpiang Shanghai

Lumpiang Shanghai is a popular Filipino spring roll. It disappears quickly at any gathering. At its core, this crispy dish uses only two ingredients: ground pork and spring roll wrappers. You can prepare the dish with several different sauces. This makes it ideal for dipping. Try experimenting with your Lumpiang recipe! Add sliced chili for some heat, or toss in crispy carrot and cucumber slices. You can also make your dips for extra flavor. We recommend the wasabi mayo as it is our personal favorite!

Pancit Canton

Your homemade Pancit Canton’s flavor depends on the ingredients you will employ. Employ earthy-flavored mushrooms like oyster or shiitake for a deep flavor. This is suitable for a vegetarian Pancit Canton. For a more authentic touch, use the conventional seafood Pancit Canton recipe. Don’t forget to squeeze calamansi limes for that distinct tangy, citrusy taste!

Batchoy

Batchoy is one of those noodle soups you find yourself wanting more of. It is so comforting. It contains beef, crunchy pork cracklings, rich chicken broth, and cylindrical noodles. Eat to the extent you order for seconds, thirds, or even fourths! The food was invented in La Paz, Iloilo City, and was also commonly known as La Paz Batchoy. Its flavorful, rich broth and savory toppings make it very popular among Filipinos. Batchoy is a hot noodle soup. On rainy days, when having something warm and home-cooked, batchoy is always a good idea. Its rich, meaty broth and slurp-worthy noodles hit the spot with every bowl. Prepare the broth ahead of time. Start early, depending on the complexity of each recipe.

Tikoy

Celebrate the Lunar New Year with a flavor of tradition—Tikoy! Sticky rice cake is needed for celebration. It tastes sweet and possesses an odd texture. Individuals have the tendency to consume it as a pudding in the celebration of the Lunar New Year. Cooking Tikoy during the festivities will supposedly make the Kitchen God quiet. This is important because a bad report to Heaven could bring a year of bad luck to the family. The sticky dessert makes the Kitchen God mumble. This helps keep misfortune away from the family.

Chapsuey

Chapsuey is an easy vegetable stir-fry. You may change it to your liking. You can use raw vegetables or leftover veggies you bought from the market and stored in your fridge. Your choice! It is a very healthy, colorful, and aromatic dish that is delicious and versatile!

Kikiam

For street food lovers, Kikiam is a must-try! This Filipino version of Chinese Ngo-Hiang has a tasty mix of pork and beancurd wrapped in a roll. It has two cooking steps. First, the food is steamed. It is steamed and then fried to a golden brown, crunchy outside and a juicy, savory inside. Kikiam is a snack or side dish and is very popular. Its appeal lies in the spice blend and the textural contrast of a crunchy outside and soft inner filling.