NationMaster - Encyclopedia: Cuisine of the Philippines

Philippine cuisine has evolved over several centuries from its Malay roots to a cuisine of predominantly Spanish base, due to the many Mexican and Spanish dishes brought to the islands during the colonial period. It has also received influence from Arab, Indian, Chinese, Japanese, and American cooking. This article does not cite any references or sources. ... Spanish cuisine consists of a small variety of dishes which stem from differences in geography, culture and climate. ... Spanish East Indies This article covers the history of the Philippines from the arrival of European explorer Ferdinand Magellan in 1521, to the end of Spanish rule in 1898. ... Arab cuisine is the cuisine of most Arab countries. ...

Filipinos traditionally eat three main meals a day - almusál (breakfast), tanghalían (lunch), and hapúnan (dinner) plus an afternoon snack called meriénda (another variant is minandál).

Dishes range from a simple meal of fried fish and rice to rich paellas and cocidos. Popular dishes include lechón (whole roasted pig), longganisa (native sausage), tapa (beef jerky), torta (omelette), adobo (chicken and/or pork braised in garlic, soy sauce, and vinegar or cooked until dry), kaldereta (goat in tomato stew), mechado (beef or pork cooked in tomato sauce), pochero (beef in bananas and tomato sauce), afritada (pork or beef simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (pork, fish, or shrimp in tamarind stew), pancit (stir-fried noodles), and lumpia (fresh or fried spring rolls). Valencian paella A giant seafood paella cooked on the 2003 Catalonian National Day in the village square of Cornudella de Montsant, Catalonia, Spain Closeup of the dish Vegan paella Paella (IPA: ) is a typical valencian rice dish from Spain. ... LechÃ³n being roasted LechÃ³n (Tagalog: Litson and Cebuano: Inasal) is the Spanish word for suckling pig. ... This does not adequately cite its references or sources. ... Tapa refers to dried or cured beef or venison (deer meat), although, other meat or fish can also be turned into tapa. ... Typical Mexican Torta A torta is a Mexican sandwich, served on an oblong 6-8 inch firm, crusty white sandwich roll, called a bolillo or telera. ... Chicken Adobo. ... Braising, not to be confused with Brazing, is cooking with moist heat, typically in a covered pot with a small amount of liquid. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... There are very few or no other articles that link to this one. ... Kare-kare is a Philippine stew or curry. ... Oxtail is the culinary name for the tail of a beef animal. ... Peanut sauce (also called satay sauce) is initially an oriental sauce and widely use in Indonesian cuisine (known as kacang sambal). ... Sinigang is a Philippine dish famous for the variety of ingredients one can use as well as for its taste. ... Binomial name L. This article refers to the tree. ... Pancit Palabok Pancit or Pansit is stir-fried noodle dish, common in the Philippines, though of Chinese origin. ... This article or section does not cite any references or sources. ...

History and influences

Malays during the pre-Hispanic era in the Philippines prepared food by boiling, steaming, or roasting. This ranged from the usual livestock such as carabao (water buffaloes), baka (cows), chickens and pigs to seafood from different kinds of fish, shrimps, prawns, crustaceans and shellfish. There are a few places in the country where the broad range in their diet extended to monitor lizards, snakes and locusts. Malays have been cultivating rice, an Asian staple since 3200 B.C.^[1]. Pre-Hispanic trade with China, Japan, India, the Middle-East and the rest of Southeast Asia introduced a number of staples into Filipino cuisine most notably toyo (soy sauce) and patis (fish sauce), as well as the method of stir-frying and making savory soup bases. Binomial name Bubalus bubalis (Linnaeus, 1758) Trinomial name Bubalus bubalis carabanesis The carabao (Filipino: kalabaw; Malay: kerbau) or is a domesticated subspecies of the water buffalo (Bubalus bubalis) found in the Philippines, Guam, and various parts of Southeast Asia. ... The traditional Middle East and the G8s Greater Middle East Political & transportation map of the traditional Middle East today The Middle East is a historical and political region of Africa-Eurasia with no clear definition. ... Tōyo (東予市; -shi) was a city located in Ehime, Japan. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ...

The arrival of Spanish settlers brought with them chili peppers, tomato sauces, corn and method of sauteeing with garlic and onions, which found their way into Philippine cuisine. They also utilized vinegar and spices into foods to preserve them due to lack of refrigeration. Local adaptations of Spanish dishes then became common such as paella into its Filipino version of arroz valenciana, chorizo into its local version of longanisa (from Spanish "longaniza"), escabeche and adobo (this is connected to the Spanish dish adobado, and even by way of Latin America and Mexico which also have adobo dishes, remain popular to this day. Sauté [V. saw-tay] is a method of cooking food a small amount of fat in a shallow pan over relatively high heat. ... Valencian paella A giant seafood paella cooked on the 2003 Catalonian National Day in the village square of Cornudella de Montsant, Catalonia, Spain Closeup of the dish Vegan paella Paella (IPA: ) is a typical valencian rice dish from Spain. ... Escabeche (from the Spanish word meaning pickle) refers to both a dish of poached or fried fish that is marinated in an acidic mixture before serving, and to the marinade itself. ... Chicken Adobo. ... Adobo sauce is a sauce or marinade used in mexican and southwest cooking. ...

During the nineteenth century, Chinese food became a staple of the panciterias or noodle shops around the country, although they were marketed with Spanish names. "Comida China" (Chinese food) includes arroz caldo (rice and chicken gruel) and morisqueta tostada (an obsolete term for sinangag or fried rice) and chopsuey. Alternative meaning: Nineteenth Century (periodical) (18th century — 19th century — 20th century — more centuries) As a means of recording the passage of time, the 19th century was that century which lasted from 1801-1900 in the sense of the Gregorian calendar. ... China has one of the richest culinary heritages on Earth. ... Rice congee is a type of rice porridge that is eaten in many Asian countries. ... Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. ...

Today, Philippine cuisine continues to evolve as new techniques and styles of cooking finds their way into one of the most active melting pots of Asia. The Philippines does not only possess its traditional cuisine. Popular worldwide cuisine and restaurant and fastfood chains are also available around the archipelago. Furthermore, the Chinese populace (especially in Manila) is famous for establishing Chinese districts, where predominantly Chinese and Chinese fusion food can be found. These are especially prevalent in urban areas where large influxes of Chinese expatriates are located. Fried fish and chips Hamburger DÃ¶ner kebab Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ...

Staples

As with most Asian countries, the staple food in the Philippines is rice. It is most often steamed and served during meals. Leftover rice is often fried with garlic and onions to make sinangag (fried rice), which is usually served at breakfast together with fried eggs and tapa (Beef), tocino (sweetened cured meat), longanisa (local sausages), or fried hotdogs. Rice is often enjoyed by the diner with sauces or soup from the main dishes. In some regions, rice is mixed with salt, condensed milk, cocoa, or coffee. Rice flour is used in making sweets, cakes and other pastries. Other staples derived from crops include corn and bread. For other uses, see Rice (disambiguation). ... Tapa refers to dried or cured beef or venison (deer meat), although, other meat or fish can also be turned into tapa. ... Tocino or tosino is a native delicacy in the Philippines, similar to that of cured hams. ... This does not cite its references or sources. ...

Fruits are often used in cooking as well. Coconuts, coconut milk, coconut meat, tomato, tomato sauce, and bananas are usually added into meals. Abundant harvest of root crops occurs all year round. Potatoes, carrots, taro (gabi), cassava (kamoteng kahoy), purple yam (ube), and sweet potato/yam (kamote) are examples. Kamote and a certain type of plantain called saba can be chopped, dusted with brown sugar, fried and skewered, yielding kamote-cue and banana-cue which are popular caramelized snacks. For other uses, see Coconut (disambiguation). ... This article is about the plant. ... For the Gibraltar company, see Cassava Enterprises. ... Binomial name Dioscorea alata L. A piece of cake made with ube Ube (or ubi) is the Filipino word for purple yam (Dioscorea alata). ... Binomial name Ipomoea batatas L. The sweet potato (Ipomoea batatas), often called a yam in the United States, is a crop plant whose large, starchy, sweet tasting tuberous roots are an important root vegetable. ... Binomial name Ipomoea batatas L. The sweet potato (Ipomoea batatas), often called a yam in the United States, is a crop plant whose large, starchy, sweet tasting tuberous roots are an important root vegetable. ... This article is about the fruit. ...

Staples derived from meat include chicken, pork, beef, and fish. Seafood is popular as a result of the bodies of water surrounding the archipelago. Popular catches include tilapia, milkfish (bangus), grouper (lapu-lapu), shrimp (hipon), prawns (sugpo), mackerel (galunggong), swordfish, oysters (talaba), mussels (tahong), clams (tulya), large and small crabs (alimango and alimasag respectively), game fish, gindara, tuna, cod, blue marlin, and squid/cuttlefish (both called pusit). Equally popular catches include seaweeds, abalone and eel. Genera Oreochromis (about 30 species) Sarotherodon (over 10 species) Tilapia (about 40 species) and see text Tilapia (pronounced ) is the common name for nearly a hundred species of cichlid fishes from the tilapiine cichlid tribe. ... Binomial name (ForsskÃ¥l, 1775) The milkfish, Chanos chanos, is an important food fish in Southeast Asia. ... Binomial name Chanos chanos (ForsskÃ¥l, 1775) The milkfish (Chanos chanos) is an important food fish in Southeast Asia. ... Genera Acanthistius Alphestes Anyperidon Caprodon Cephalopholis Cromileptes Dermatolepis Epinephelus Gonioplectrus Gracila HypoplectrodesLiopropoma Mycteroperca Niphon Paranthias Plectropomus Saloptia Triso Variola For the computer program, see Grouper (Windows application). ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. ... Mussels A mussel is a bivalve shellfish that can be found in lakes, rivers, creeks, intertidal areas, and throughout the ocean. ... Categories: Pages needing attention | Animal stubs ... Phthirus pubis Pubic lice (Phthirus pubis), also known as crabs , are one of the many varieties of lice (singular louse) specialized to live on different areas of different animals. ... A Game fish is a fish that is pursued for sport, regardless of whether the fisherman ultimately eats the fish. ... Binomial name Makaira nigricans The blue marlin (Makaira nigricans) is a species of marlin. ... For other uses, see Squid (disambiguation). ... Orders and Families â€ Vasseuriina â€ Vasseuriidae â€ Belosepiellidae Sepiina â€ Belosaepiidae Sepiadariidae Sepiidae Cuttlefish are marine animals of the order Sepiida belonging to the Cephalopoda class (which also includes squid, octopuses, and nautiluses). ... Seaweed covered rocks in the UK Phycologists consider seaweed to refer any of a large number of marine benthic algae that are multicellular, macrothallic (large-bodied), and thus differentiated from most algae that tend towards microscopic size (Smith, 1944). ... Species Many, see species section. ... For other uses, see Eel (disambiguation). ...

The most common way of serving fish is having it salted, pan fried or deep fried, and eaten as a simple meal with rice and vegetables. It may also be cooked in a sour broth of tomatoes or tamarind, prepared with vegetables to make sinigang or simmered in vinegar and peppers to make paksiw or roasted over hot charcoal or wood. Other preparations include escabeche (sweet and sour) or relleno (deboned and stuffed). Fish may also be preserved by processing it into tinapa (smoked), and daing (sun-dried). Binomial name L. This article refers to the tree. ... Sinigang is a Philippine dish famous for the variety of ingredients one can use as well as for its taste. ... Escabeche (from the Spanish word meaning pickle) refers to both a dish of poached or fried fish that is marinated in an acidic mixture before serving, and to the marinade itself. ... Tinapa is the Filipino term for a fish cooked/preserved through the process of smoking. ...

Food is sometimes served with various dipping sauces. Fried food is often dipped in vinegar, soy sauce, juice squeezed from kalamansi (Philippine lime), or a combination of all. Fish sauce may be mixed with kalamansi as dipping sauce for most seafood. Fish sauce, fish paste (bagoong), shrimp paste (alamang) and crushed ginger root (luya) are condiments that are also often added to dishes during the cooking process or when served. Vinegar is sometimes infused with spices or herbsâ€”as here, with oregano. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Packaged whole fruits and a popular soft drink made from the fruit known as calamansi Calamondin or calamansi—X Citrofortunella microcarpa (Bunge) Wijnands—is a fruit tree in the Family Rutaceae that presumably comes from and is very popular throughout Southeast Asia, especially the Philippines. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ... Prahok is a type of type fermented fish paste (usually of mud fish) that can be used in Cambodian cuisine as a seasoning or a condiment (usually the later). ... Bagoong fermenting in burnay jars in the province of Ilocos Norte, Philippines Bagoong Terong or simply bagoong , and bugguong Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano Cuisine. ... Belachan in a market of Malaysia Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. ... For other uses, see Ginger (disambiguation). ... A condiment is a garnishment applied to food in the form of a sauce, powder, spread, or similar delivery medium. ...

Cooking methods

The Tagalog words for popular cooking methods are listed below: Tagalog (pronounced ) is one of the major languages of the Republic of the Philippines. ...

Vinegar is sometimes infused with spices or herbsâ€”as here, with oregano. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... For other uses, see Onion (disambiguation). ... For other uses, see Ginger (disambiguation). ... For other uses, see Tomato (disambiguation). ... Species C. annuum (incl. ... Sinigang is a Philippine dish famous for the variety of ingredients one can use as well as for its taste. ... Binomial name L. This article refers to the tree. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... A serving of Ginataan. ...

A typical meal

Filipino cuisine is distinguished by its bold combination of sweet, sour, salty and spicy flavors, though most dishes are not typically highly spiced. While other Asian cuisines (e.g. Cantonese) may be known for a more subtle delivery and presentation, Filipino palates prefer a sudden influx of flavor. Filipino cuisine is often delivered in a single presentation, giving the participant a simultaneous visual feast, an aromatic bouquet, and a gustatory delight. Yue cuisine Chinese: Cantonese (Yue) cuisine originates from Guangdong Province in Southern China, or more precisely, the area around Guangzhou (Canton). ...

Snacking is normal, a Filipino may eat five 'meals' in a day. Dinner, while still the main meal, is smaller than other countries. Usually, either breakfast or lunch is the largest meal.

Main dishes include sinigang (pork, fish, or shrimp in tamarind soup and vegetables), bulalo (beef soup – commonly with marrow still in the beef bone – with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep fried hog hoofs with hock sometimes included), mechado (pork cooked in tomato sauce), pochero (beef or pork cooked in tomato sauce with bananas and vegetables), kaldereta (beef or goat cooked in tomato sauce), fried or grilled chicken/porkchops/fish/squid/cuttlefish. Dinner may be accompanied by stir-fried vegetables, atchara (shredded and pickled papaya), bagoong or alamang. Desserts are usually made only for special occasions. The most popular desserts include leche flan, buko pandan (slivers of young coconut with cream and pandan flavor) or gulaman (jello). Image File history File links Metadata Size of this preview: 800 Ã— 600 pixelsFull resolutionâ€Ž (1,600 Ã— 1,200 pixels, file size: 388 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Metadata Size of this preview: 800 Ã— 600 pixelsFull resolutionâ€Ž (1,600 Ã— 1,200 pixels, file size: 388 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Sinigang is a Philippine dish famous for the variety of ingredients one can use as well as for its taste. ... Binomial name L. This article refers to the tree. ... Kare-kare is a Philippine stew or curry. ... Oxtail is the culinary name for the tail of a beef animal. ... Peanut sauce (also called satay sauce) is initially an oriental sauce and widely use in Indonesian cuisine (known as kacang sambal). ... There are very few or no other articles that link to this one. ... Atchara (also be spelled achara or atsara) is a Filipino dish made of primarily pickled papaya. ... Binomial name L. This article is about the fruit. ... Bagoong fermenting in burnay jars in the province of Ilocos Norte, Philippines Bagoong Terong or simply bagoong , and bugguong Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano Cuisine. ... There are very few or no other articles that link to this one. ... A variety of pre-packaged gelatin dessert products Jelly, as sold in UK The most common culinary use for gelatin is as a main ingredient in varieties of gelatin desserts. ...

Some dishes rely on vinegar for flavoring. Adobo is popular not solely for its splendid flavor, but also for its ability to remain fresh for days, and even improves its flavor with a day or two of storage. Tinapa is a smoke-cured fish while tuyo, daing, and dangit are corned sun-dried fishes popular for its ability not to spoil for weeks even without refrigeration. Chicken Adobo. ... Tinapa is the Filipino term for a fish cooked/preserved through the process of smoking. ...

Due to western influence, food is often eaten using utensil, e.g., forks, knives, spoons. Filipinos use their spoons to cut through meat instead of knives used in other western cultures. The traditional way of eating is with the hands, especially dry dishes such as inihaw or prito. The diner will take a bite of the main dish, then eat rice pressed into a ball with his fingers. This practice, known as kamayan, is rarely seen in urbanized areas. However, Filipinos tend to feel the spirit of kamayan when eating amidst nature during out of town trips, beach vacations, and town fiestas.^[2]

Breakfast

A traditional Filipino breakfast might include pan de sal (bread), kesong puti (white cheese), champorado (chocolate rice porridge), sinangag (fried garlic rice), meat, such astapa, longganisa, tocino, karne norte, or fish such as daing na bangus meaning salted and dried milkfish; or eggs of itlog na pula (salted duck eggs). Coffee is also commonly drunk, particularly kapeng barako, a variety of coffee produced in the mountains of Batangas noted for having a strong flavor. Pandesal (or pan de sal; literally, salt bread) is a rounded bread usually eaten by Filipinos during breakfast. ... Country of origin Philippines Region, town Provinces of Laguna, Bulacan, Samar and Cebu Source of milk Carabao or Philippine Water buffalo Pasteurised Yes Texture Soft Aging time 1 day Certification {{{9}}} Kesong Puti or Filipino cottage cheese is a soft, fresh white cheese, made from unskimmed carabaos milk, salt... This article does not cite any references or sources. ... Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. ... Tapa refers to dried or cured beef or venison (deer meat), although, other meat or fish can also be turned into tapa. ... This does not adequately cite its references or sources. ... Tocino or tosino is a native delicacy in the Philippines, similar to that of cured hams. ... Binomial name (ForsskÃ¥l, 1775) The milkfish, Chanos chanos, is an important food fish in Southeast Asia. ... This article does not cite any references or sources. ... Kape Barako, also spelled Baraco (English: Barako coffee) is coffee varietal grown in the Philippines, particularly in the provinces of Batangas and Cavite. ...

Combinations dishes may include kankamtuy, a combination of kamatis (tomatoes), kanin (rice) and tuyo (dried fish), or silogs --meat most often served with sinangág (fried rice) and itlog (egg) to be consumed. The three most commonly seen silogs are tapsilog (having tapa as the meat portion), tocilog (having tocino as the meat portion), and longsilog (having longganisa as a meat portion). Other silogs exist including hotsilog (with a hot dog), bangsilog (with bangus/milkfish), dangsilog (with danggit/rabbitfish), spamsilog (with spam), adosilog (with adobo), chosilog (with chorizo), chiksilog (with chicken), cornsilog (with canned corned beef), litsilog (with lechon/litson), pakaplog (with pan de sal and kape). This article contains a trivia section. ... Binomial name (ForsskÃ¥l, 1775) The milkfish, Chanos chanos, is an important food fish in Southeast Asia. ... Rabbitfish are members of the Siganidae family. ... This article is about the canned meat product. ... Chicken Adobo. ... Chorizo (in Spanish; IPA: [tÊƒoriÎ¸o] or [tÊƒoÉ¹Éªso]) or ChouriÃ§o (in Portuguese) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. ... This article or section does not adequately cite its references or sources. ... Corned beef, (also bully beef in the UK), is a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine. ... Lechon (Tagalog: Litson) is connoted with a roasted whole pig, lechon baboy. ... Pan de sal (literally, bread of salt) is a staple of Filipino breakfast. ...

Merienda

Merienda is an afternoon snack, similar to the concept of afternoon tea. If the meal is taken close to dinner, it is called merienda cena, and may serve instead of dinner. Image File history File links Metadata Size of this preview: 800 Ã— 600 pixelsFull resolution (2048 Ã— 1536 pixel, file size: 479 KB, MIME type: image/jpeg) Puto, rice cakes from the Philippines. ... Image File history File links Metadata Size of this preview: 800 Ã— 600 pixelsFull resolution (2048 Ã— 1536 pixel, file size: 479 KB, MIME type: image/jpeg) Puto, rice cakes from the Philippines. ... This article is about tea, the meal. ...

Filipinos have a number of options to take with their traditional kape (coffee): breads (pan de sal, ensaymada, (buttery sweet rolls with cheese), and empanada (savory pastries stuffed with meat)), rice cakes (kakanin) like kutsinta, sapin-sapin, palitaw, biko, suman, bibingka, and pitsi-pitsi are served or sweets such as hopia (pastries similar to mooncakes filled with sweet bean paste) and bibingka (rich rice cakes desserts). Savory dishes might include pancit canton (stir-fried noodles), palabok (rice noodles with a shrimp-based sauce), tokwa't baboy (fried tofu with boiled pork ears in a garlic-flavored soy sauce and vinegar sauce), puto (steamed rice flour cakes), and dinuguan (a spicy stew made with pork blood). For other uses, see Coffee (disambiguation). ... Pandesal (or pan de sal; literally, salt bread) is a rounded bread usually eaten by Filipinos during breakfast. ... EnsaÃ¯mades The Mallorcan ensaÃ¯mada is a pastry product with great tradition on the island, which has been continuously made and eaten on Mallorca for a very long time. ... Rice cake may refer to several foods: Puffed rice cakes, made from puffed rice and sold as a healthy snack food in North America and other Western countries. ... Bebinca, also known as Bibik, is a dessert from Goa, India. ... Hopia is a popular Filipino bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines around the start of the American civil occupation. ... Mooncakes are a Chinese pastry traditionally eaten during the Mid-Autumn Festival. ... Bebinca, also known as Bibik, is a dessert from Goa, India. ... Rice cake may refer to several foods: Puffed rice cakes, made from puffed rice and sold as a healthy snack food in North America and other Western countries. ... Pancit Palabok Pancit or Pansit is stir-fried noodle dish, common in the Philippines, though of Chinese origin. ... Puto in banana leaf liner This article is about the Filipino food. ... This article does not cite any references or sources. ...

Also, dim sum and dumplings brought over by the Fujianese people have been given a Filipino touch are often eaten for merienda. Also famous are the different street foods sold mostly skewered on bamboo sticks: squid balls, fish balls and others. Dim sum (Chinese: 點心; Cantonese IPA: dɪm2sɐm1; Pinyin: diǎnxīn; Wade-Giles: tien-hsin; literally dot heart or order heart, meaning order to ones hearts content; also commonly translated as touch the heart, dotted heart, or snack), a Cantonese term, is usually a light meal or brunch, eaten sometime... (Chinese: ; pinyin: ; Wade-Giles: Fu-chien; Postal map spelling: Fukien, Foukien; local transliteration Hokkien from Min Nan Hok-kiÃ n) is one of the provinces on the southeast coast of the Peoples Republic of China. ...

Pulutan

Pulutan (literally "something that is picked") is a term roughly analogous to the English term "finger food". It originally was a snack accompanied with liquor or beer but has found its way into Philippine cuisine as appetizers or, in some cases, main dishes, as in the case of sisig. Appetizer has several meanings: Appetizer is another name for Hors dÅ“uvre, a meal served before the main dishes of a meal. ... Sisig is the Kapampangan term which means to snack on something sour. ...

Deep fried dishes include chicharon that are pork rinds that have been salted, dried, then fried; chicharong bituka or chibab pig intestines that have been deep fried to a crisp; chicharong bulaklak or chilak similar to chicharong bituka has a bulaklak or flower appearance of the dish made from mesenteries of pig intestines; chicken skin or chink that has been deep fried until crispy. Filipino tsitsaron in foil Chicharrones is a popular dish in Andalusia, Spain, and Latin America and is part of the traditional cuisines of Cuba, Mexico, Venezuela, Nicaragua, Colombia, Brazil (where it is called Torresmo), the Philippines and others. ... Pork rinds are a snack food made from chunks (called pellets) of cured pork skin, deep-fried and puffed into light, irregular curls, and often seasoned with chilli pepper or barbecue flavoring. ... Mesentery is an anatomical term that specifically refers to the double layer of peritoneum that connects a part of the small intestine to the posterior wall of the abdomen. ... Plantains frying in vegetable oil. ...

Some grilled foods include Barbecue Isaw, chicken or pig intestines marinated and skewered; barbecue tenga pig ears are marinated and skewered; pork barbecue which is a satay marinated in a special blend; Betamax that is salted solidified pork blood which is skewered; Adidas which is grilled or sautéed chicken feet. And there is Sisig a popular pulutan made from the pork's cheek skin, ears and liver that is initially boiled, then grilled over charcoal, then minced and cooked with chopped onions, chillies, and spices. Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... A skewer is also a tactic in chess. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... A skewer is also a tactic in chess. ... Grilled beef satay. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... A skewer is also a tactic in chess. ... Food cooking on a charcoal grill Grilling is a form of cooking that involves direct heat. ... SautÃ©ing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... Sisig is the Kapampangan term which means to snack on something sour. ...

Smaller snacks such as mani (or peanuts) often sold in the Philippines by street vendors boiled in the shell available salted or spiced or flavored with garlic. Another snack is Kropeck which is just fish crackers. For other uses, see Peanut (disambiguation). ...

The fried Tokwa't Baboy is tofu fried with boiled pork then dipped in a garlic-flavored soy sauce or vinegar dip that is also served as a side dish to pancit luglog or pancit palabok. For other uses, see Tofu (disambiguation). ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Pancit Palabok Pancit or Pansit is stir-fried noodle dish, common in the Philippines, though of Chinese origin. ...

Fiestas

For festive occasions, Filipino women band together and prepare more sophisticated dishes. Tables are often laden with expensive and labor-intensive treats requiring hours of preparation. Lechón, a whole roasted suckling pig, takes center stage. Other dishes include hamonado (honey-cured beef, pork or chicken), relleno (stuffed chicken or milkfish), mechado, afritada, kaldereta, pochero, paella, arroz valenciana, morcon, and pancit canton. The table may also be have various sweets and pastries such as leche flan, ube, sapin-sapin, sorbetes (ice cream), and gulaman (jello). LechÃ³n being roasted LechÃ³n (Tagalog: Litson and Cebuano: Inasal) is the Spanish word for suckling pig. ... Binomial name (ForsskÃ¥l, 1775) The milkfish, Chanos chanos, is an important food fish in Southeast Asia. ... There are very few or no other articles that link to this one. ... Valencian paella A giant seafood paella cooked on the 2003 Catalonian National Day in the village square of Cornudella de Montsant, Catalonia, Spain Closeup of the dish Vegan paella Paella (IPA: ) is a typical valencian rice dish from Spain. ... Pancit Palabok Pancit or Pansit is stir-fried noodle dish, common in the Philippines, though of Chinese origin. ... There are very few or no other articles that link to this one. ... Binomial name Dioscorea alata L. A piece of cake made with ube Ube (or ubi) is the Filipino word for purple yam (Dioscorea alata). ... A variety of pre-packaged gelatin dessert products Jelly, as sold in UK The most common culinary use for gelatin is as a main ingredient in varieties of gelatin desserts. ...

Christmas Eve, known as Noche Buena, is the most important feast. During this evening, the star of the table is the Christmas ham and Edam cheese (Queso de Bola). Supermarkets are laden with these treats during the Christmas season and are popular giveaways by Filipino companies in addition to red wine, brandy, groceries or pastries. Noche Buena, often translated as Holy Night, is a traditional Christmas eve dinner in the Philippines. ... This article is about the cut of meat. ... Edam is a Dutch cheese that is traditionally sold as spheres with pale yellow interior and a coat of red or yellow paraffin. ...

Regional specialties

The Philippine islands are home to various ethnic groups resulting in varied regional cuisine.

Ilocanos from the rugged Ilocos region boast of a diet heavy in boiled or steamed vegetables and freshwater fish, but they are particularly fond of dishes flavored with bagoong, fermented fish that is often used instead of salt. Ilocanos often season boiled vegetables with bagoong monamon (fermented anchovy paste) to produce pinakbet. Local specialties include the soft white larvae of ants and "jumping salad" of tiny live shrimp. Image File history File linksMetadata No higher resolution available. ... Image File history File linksMetadata No higher resolution available. ... Ilokano (variants: Ilocano, Iluko, Iloco, and Iloko) is the third most-spoken language of the Republic of the Philippines Being an Austronesian language, it is related to such languages as Indonesian, Malay, Fijian, Maori (of New Zealand), Hawaiian, Malagasy (of Madagascar), Samoan, Tahitian, Chamorro (of Guam and the Northern Mariana... The Ilocos Region or Region I (Ilokano: Rehion ti Ilokos, Pagasinan: Rihiyon na Sagor na Baybay na Luzon or Rihiyon na Ilokos) of the Philippines is located in the northwestern part of Luzon. ... Bagoong fermenting in burnay jars in the province of Ilocos Norte, Philippines Bagoong Terong or simply bagoong , and bugguong Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano Cuisine. ... Ilokano (variants: Ilocano, Iluko, Iloco, and Iloko) is the third most-spoken language of the Republic of the Philippines Being an Austronesian language, it is related to such languages as Indonesian, Malay, Fijian, Maori (of New Zealand), Hawaiian, Malagasy (of Madagascar), Samoan, Tahitian, Chamorro (of Guam and the Northern Mariana... Bagoong monamon, bagoong monamon-dilis, or simply bagoong and bugguong munamon in Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. ... True pinakbet from the Ilocos region with shrimp Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. ...

The Igorots prefer roasted meats, particularly carabao's meat, goat's meat, and venison. Igorot (pronounced ) is the general name for the people of the Cordillera region, in the Philippines island of Luzon. ... Binomial name Bubalus bubalis (Linnaeus, 1758) Trinomial name Bubalus bubalis carabanesis The carabao (Filipino: kalabaw; Malay: kerbau) or is a domesticated subspecies of the water buffalo (Bubalus bubalis) found in the Philippines, Guam, and various parts of Southeast Asia. ... Leg of venison on apple sauce with dumplings and vegetables Venison is meat of the family Cervidae. ...

The town of Calasiao in Pangasinan is know for its mouth-melting puto. Calasiao is a municipality in the province of Pangasinan, Philippines. ...

Pampanga is the culinary center of the Philippines. Among the treats produced in Pampanga are longganisa (original sweet and spicy sausages), kalderetang kambing (savory goat stew), and tocino (sweetened-cured pork). Kapampangan cuisine makes use of every regional produce available to the native cook, combining pork cheeks and offal to make sisig. Kare-kare is also known to have been originated from Pampanga. REPUBLIC OF THE PHILIPPINES Province of Pampanga Region: Central Luzon (Region III) Capital: City of San Fernando Founded: December 11, 1571 Population: 2000 censusâ€”1,882,730 (10th largest) Densityâ€”863 per kmÂ² (4th highest) Area: 2,180. ... REPUBLIC OF THE PHILIPPINES Province of Pampanga Region: Central Luzon (Region III) Capital: City of San Fernando Founded: December 11, 1571 Population: 2000 censusâ€”1,882,730 (10th largest) Densityâ€”863 per kmÂ² (4th highest) Area: 2,180. ... This does not cite its references or sources. ... Tocino or tosino is a native delicacy in the Philippines, similar to that of cured hams. ... Sisig is the Kapampangan term which means to snack on something sour. ... Kare-kare is a Philippine stew or curry. ...

Bulacan is popular for chicharon (pork rinds) and steamed rice and tuber cakes like puto, kutsinta, and cassava cakes.^{[citation needed]} REPUBLIC OF THE PHILIPPINES Province of Bulacan Region: Central Luzon (Region III) Capital: Malolos City Founded: 1572 Population: 2000 censusâ€”2,234,088 (4th largest) Densityâ€”851 per kmÂ² (5th highest) Area: 2,625. ... Pork rinds are a snack food made from chunks (called pellets) of cured pork skin, deep-fried and puffed into light, irregular curls, and often seasoned with chilli pepper or barbecue flavoring. ... Pork rinds are a snack food made from chunks (called pellets) of cured pork skin, deep-fried and puffed into light, irregular curls, and often seasoned with chilli pepper or barbecue flavoring. ...

Cainta in Rizal, province east of Manila, is known for its Filipino rice cakes and puddings. These are usually topped with "Latik", a mixture of coconut milk and brown sugar, reduced to a dry crumbly texture. Cainta is a town in Rizal province of the Philippines. ... REPUBLIC OF THE PHILIPPINES Province of Rizal Region: CALABARZON (Region IV-A) Capital: Antipolo Cityâ€ Founded: June 11, 1901 Population: 2000 censusâ€”1,707,218 (11th largest) Densityâ€”1,304 per kmÂ² (2nd highest) Area: 1,308. ... For other meanings of the word, see Manila (disambiguation). ... Rice cake may refer to several foods: Puffed rice cakes, made from puffed rice and sold as a healthy snack food in North America and other Western countries. ...

Laguna is known for buko pie (coconut pie) and panutsa (molasses clustered peanuts). Laguna is a province of the Philippines found in the CALABARZON region in Luzon. ... Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. ...

Batangas is home to Taal Lake, a body of water that surrounds Taal Volcano. The lake is home to 75 species of freshwater fish. Among these, the maliputo and tawilis are two of the world's rarest. These fish are delicious native delicacies. Batangas is also known for its special coffee, kapeng barako. REPUBLIC OF THE PHILIPPINES Province of Batangas Region: CALABARZON (Region IV-A) Capital: Batangas City Founded: March 10, 1917 Population: 2000 censusâ€”1,905,348 (9th largest) Densityâ€”602 per kmÂ² (7th highest) Area: 3,165. ... Taal Lake is a freshwater lake in the province of Batangas, on the island of Luzon, Philippines. ... Taal Volcano is an active volcano on the island of Luzon in the Philippines. ... REPUBLIC OF THE PHILIPPINES Province of Batangas Region: CALABARZON (Region IV-A) Capital: Batangas City Founded: March 10, 1917 Population: 2000 censusâ€”1,905,348 (9th largest) Densityâ€”602 per kmÂ² (7th highest) Area: 3,165. ... Kape Barako, also spelled Baraco (English: Barako coffee) is coffee varietal grown in the Philippines, particularly in the provinces of Batangas and Cavite. ...

Iloilo is popular for La Paz batchoy, pancit molo, dinuguan, puto, and biscocho.^{[citation needed]} Iloilo is a province of the Philippines located in the Western Visayas region. ... Motto: Los discordes en concordia, en paz y amor se juntaron y pueblo de paz fundaron para perpetua memoria Location of La Paz within Bolivia Coordinates: , Country Departament Province Pedro Domingo Murillo Province Founded October 20, 1548 Incorporated (El Alto) 20th century Government - Mayor Juan Del Granado Area - Total 470... A bowl of La Paz batchoy. ... Pancit Palabok Pancit or Pansit is stir-fried noodle dish, common in the Philippines, though of Chinese origin. ... This article does not cite any references or sources. ...

Cebu is popular for its lechón. ^[3] Lechon prepared "Cebu style", also known as "Inasal" in Visayan, is characterized by a crispy outer skin and a moist juicy meat with unique taste from a blend of spices. ^[4] Cebu is also known for sweets like dried mangoes, mango and caramel tarts. Cebu is an island of the Philippines. ... LechÃ³n being roasted LechÃ³n (Tagalog: Litson and Cebuano: Inasal) is the Spanish word for suckling pig. ... Visayan may refer to: Visayan languages, spoken in the central Philippines. ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera...

Further south in Mindanao, Sulu and Tawi-Tawi dishes are filled with the scents of Southeast Asia: coconut milk, turmeric, coriander, lemon grass, ginger, and chillies — an ingredient not present in other regional cuisine (except in the Bicol Region whose use of chilies is more liberal compared to others). Since southern regions are predominantly Islamic, pork dishes are hardly present. Popular crops such as cassava root, sweet potatoes (kamote), and yams are grown. The two popular sauces used in this region are Sambal and Satay, known locally as Satti. Satti has become de facto delicacy for people Zamboanga, regardless of background. Another popular dish from this region is Tiyula Itum, a dark broth of beef or chicken lightly flavored with ginger, chili, turmeric and burned coconut meat, (which gives it s dark color). Mindanao is the second largest and easternmost island in the Philippines. ... REPUBLIC OF THE PHILIPPINES Province of Sulu Region: Autonomous Region in Muslim Mindanao (ARMM) Capital: Jolo Founded: Population: 2000 censusâ€”619,668 (40th largest) Densityâ€”387 per kmÂ² (13th highest) Area: 1,600. ... Tawi-Tawi is an island province of the Philippines located in the Autonomous Region in Muslim Mindanao (ARMM). ... Location of Southeast Asia Southeast Asia is a subregion of Asia. ... Binomial name Linnaeus Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. ... For other uses, see Coriander (disambiguation). ... Species Over 50: see text Lemon Grass Lemon grass or lemongrass is a perennial herb used in Asian (particularly Thai, Khmer and Vietnamese) and Caribbean cooking. ... Bicol Region or Bicolandia is one of the 16 regions of the Philippines occupying the Bicol Peninsula at the southeastern end of Luzon island and some other islands. ... Islam (Arabic: ; ( â–¶ (helpÂ· info)), the submission to God) is a monotheistic faith, one of the Abrahamic religions and the worlds second-largest religion. ... Binomial name Manihot esculenta Crantz The cassava or manioc (Manihot esculenta; also yuca in Spanish, mandioca, aipim, or macaxeira in Portuguese, and mandio in GuaranÃ) is a woody perennial shrub of the spurge family, that is extensively cultivated as an annual crop for its edible starchy tuberous root. ... Binomial name (L.) Lam. ... Binomial name Ipomoea batatas L. The sweet potato (Ipomoea batatas), often called a yam in the United States, is a crop plant whose large, starchy, sweet tasting tuberous roots are an important root vegetable. ... Yams at Brixton market Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae). ... This article or section does not cite any references or sources. ... Grilled beef satay. ...

Popular Filipino dishes

Desserts and Snacks

Filipinos cook a wide variety of sweet desserts and snacks. A Filipino cookbook includes several rice based deserts. One famous dessert is bibingka, a hot rice cake optionally topped with a pat of butter, slices of kesong puti (white cheese), itlog na maalat (salted duck eggs), and sometimes grated coconut. There is also glutinous rice sweets called biko made with sugar, butter, and coconut milk. Another brown rice cake is kutsinta. Puto is another well known example of sweet steamed rice cakes prepared in many different sizes and colors. Sapin-sapin are three-layered tricolored sweets made with rice flour, purple yam, and coconut milk with its gelatinous appearance. Image File history File linksMetadata Download high-resolution version (1118x868, 238 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Halo-halo Metadata This file contains additional information, probably added from the digital camera or scanner used to... Image File history File linksMetadata Download high-resolution version (1118x868, 238 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Halo-halo Metadata This file contains additional information, probably added from the digital camera or scanner used to... Bebinca, also known as Bibik, is a dessert from Goa, India. ... Rice cake may refer to several foods: Puffed rice cakes, made from puffed rice and sold as a healthy snack food in North America and other Western countries. ... Rice cake may refer to several foods: Puffed rice cakes, made from puffed rice and sold as a healthy snack food in North America and other Western countries. ...

Halo-halo can be described as a cold dessert made with shaved ice, milk and sugar with typical ingredients including coconut, halaya (mashed purple yam), caramel custard, plantains, jackfruit, red beans, tapioca and pinipig. Sorbetes is similar to ice cream but made primarily with coconut milk instead of dairy. It is colloquially known in the Philippines as "dirty ice cream." Look up Halo-halo in Wiktionary, the free dictionary. ... Raspberry sorbet (sherbet) Strawberry sorbet (sherbet) Sorbet is a frozen dessert made from sweetened water flavored with iced fruit (typically juice or puree), chocolate, wine, and/or liqueur. ...

Requiring laborious attention, some spring rolls for example lumpia are very popular. Lumpia can be described as fried spring rolls filled with cooked ground meat and vegetables. In one such variation, lumpiang shanghai are prepared like cigars but filled with a combination of minced pork and shrimp. Lumpia is often accompanied by either sweet and sour sauce or vinegar based condiment. Lumpia has been commercialized in frozen food form and though various restaurants. Similarly, turon could be described as a fruit version using sweetened bananas (plantains) and sometimes jackfruit fried in an eggroll or phyllo wrapper and sprinkled with sugar. All in all, both are consumed at leisurely pace. This article or section does not cite any references or sources. ... This article or section does not cite any references or sources. ... For other uses, see Cigar (disambiguation). ... Sweet and sour sauce is a popular sauce used in Chinese cuisine. ... Frozen food is food preserved by the process of freezing. ... TurrÃ³n (Tagalog: turon) is a typical Philippine snack. ... Phyllo (also spelled filo) dough is used in thin layers to make pastries and originated in Mediterranean cuisine. ...

There are other Filipino deserts and snacks. As a dessert, leche flan is a type of caramel custard made with eggs and milk similar to the French creme caramel and Spanish flan; mamon is a dense buttery sweet sponge cake; palitaw are rice patties covered with sesame seeds, sugar, and coconut; pitsi-pitsi which are cassava patties coated with cheese or coconut; and tibok-tibok is based on a carabao milk as a de leche (similar to maja blanca). As a snack, binatog is created with corn kernels with shredded coconut. Packaged snacks wrapped in banana or palm leaves then steamed, suman are made from a sticky rice. There are very few or no other articles that link to this one. ... Flan with Dulce de leche and milk cream In cooking, crÃ¨me caramel or flan is a kind of custard dessert with a layer of soft caramel on top. ... For the Gibraltar company, see Cassava Enterprises. ... Suman is a rice cake originating in the Philippines. ...

Street food

Filipino's have their own repertoire of street food. Some of these are skewered on bamboo sticks like a shish kebab, which recipes mimic this presentation closely. One such example is banana-cue that consists of a whole plantain skewered on a stick, rolled in brown sugar, and fried. Kamote-cue is a peeled sweet potato skewered on a stick, covered in brown sugar and then fried. Fishballs or squidballs are skewered on bamboo sticks then dipped in a sweet or savory sauce to be commonly sold frozen in markets and peddled by street vendors. A portable night-time Tex-Mex street-food stand outside the Helsinki railway station, Finland. ... Shish kebab (şişkebabı; also pronounced Kabab or kabob) means skewer of meat in Persian. ... This article is about the fruit. ... Binomial name (L.) Lam. ... A bag of fishballs. ... Hawkers, a name given to road-side vendors in India. ...

As a warm soupish like snack, taho is made up of soft beancurd which is the taho itself, dark caramel syrup, and tapioca pearls with cold (dark syrup) and flavored with chocolate or strawberry. The pearls used come in various sizes and proportion and stand out. It been served by many street vendors who often yell out "taho" in the neighborhood like Americans who yell out hotdogs and peanuts in sporting events. A Php 5. ... Doufu/tofu, or bean curd, is a food made by coagulating soy milk with calcium sulfate (gypsum), nigari (a sea_salt derived compound rich in magnesium chloride), or other agents, and then pressing into blocks, similar to the way China in the second century BC, during the Japan in the Nara... A Php 5. ... For other uses, see Tapioca (disambiguation). ...

Egg street foods include kwek-kwek that are soft boiled quail eggs dipped in batter that is usually dyed orange then deep fried. In contrast, tokneneng is larger but similar to kwek-kwek in that it is made with chicken eggs. Filipino egg snacks include balut that is essentially boiled pre-hatched poultry eggs, usually duck or chicken. These fertilized eggs are allowed to develop until the embryo reaches a pre-determined size and are then boiled. There is also another egg dish called penoy that is fertilized duck eggs. Like taho, balut is advertised vocally. Consuming balut by some involves sucking out the juices. A partially shelled balut egg, ready to be eaten. ...

Other street food include betamax that is roasted dried chicken blood served cut into and served as small cubes for which it received its name in resemblance to a Betamax tape. Isaw, is another street food, which is seasoned hog or chicken intestines. Then there is Pinoy Fries which are fries made from sweet potatoes with the same tenderness of french fries but take on a more rounder presentation in contrast to stringy appearance in french fries. Sonys Betamax is the 12. ... Binomial name Ipomoea batatas Linnaeus, The sweet potato (Ipomoea batatas) is a crop plant whose large, starchy, sweet-tasting tuberous roots are an important root vegetable. ... -1...

Pastries

In a typical Filipino bakery, pandesal and ensaimada are often sold. Pandesal came from the Spanish pan de sal (literally, bread of salt) and is a ubiquitous breakfast fare, normally eaten with (and sometimes even dipped in) coffee. It typically takes the form of a bread roll, and is usually baked covered in bread crumbs. Contrary to what its name implies, pandesal is not particularly salty as very little salt is used in baking it. Soft, chewy pandesal is much preferred to a crusty one, a holdover from the days when cheap, low-grade flour was used to cut costs. Ensaimada, also spelled as ensaymada from the Spanish ensaimada, has been altered much to suit the Philippine palate producing a pastry with a soft and chewy texture. It can be made with a variety of fillings such as ube (purple yam) and macapuno and often topped with butter, sugar and shredded cheese. Other food sold in Filipino bakeries include pan de coco a sweet bread roll filled with shredded coconut mixed with molasses. Other breads like putok, which literally means "explode," refers to a small hard bread roll whose cratered surface is glazed with sugar. EnsaÃ¯mades The Mallorcan ensaÃ¯mada is a pastry product with great tradition on the island, which has been continuously made and eaten on Mallorca for a very long time. ... EnsaÃ¯mades The Mallorcan ensaÃ¯mada is a pastry product with great tradition on the island, which has been continuously made and eaten on Mallorca for a very long time. ...

There are also rolls like pianono which is a chiffon roll flavored with different fillings. In a different roll, brazo de mercedes is similar to a rolled cake or jelly roll and is made from a sheet of meringue rolled around a custard filling. Similar to the previous dessert, it takes on a layered presentation instead of being rolled and typically features caramelized sugar and nuts for sans rival. Similar to both the two previous desserts mentioned, it has different texture due to the addition of sweetened bread crumbs for silvañas. In a more delicate roll, barquillos takes on as sweet thinly crunchy wafers rolled into tubes that can be sold hollow or filled with polvoron (sweetened and toasted flour mixed with ground nuts). Lemon meringue muffins For the Dominican folk dance and the music it is performed to, see merengue. ...

Some Filipino pies, for example the egg pie is a mainstay in local bakeries, serving as a type of pie with a rich egg custard filling. It is typically baked so that the exposed custard on top is browned. The other pie, buko pie, is made with a filling made from buko (young coconut meat) and dairy. Mini pastries like turrones de dasuy are made up of cashew marzipan wrapped with a wafer made to resemble a candy wrapper but take on a miniature look of a pie in a size of about a quarter. Buko pie is a traditional Filipino pastry style, young-coconut-filled pie. ... Fruit shapes molded from marzipan Marzipan is a confection consisting primarily of sugar and ground almonds. ... A quarter is a coin worth one-quarter of a United States dollar, or 25 cents. ...

There are hard pastries like biskotso that feature as a crunchy, sweet, twice-baked bread. Another baked crunchy food is sinipit which is a sweet pastry covered in a crunchy sugar glaze, made to resemble a length of rope. Biskotso (Spanish: bizcocho, â€œbiscuitâ€) refers to baked bread topped with butter and sugar, or garlic, in some cases. ...

On the softer side, mamon is a very soft chiffon-type cake sprinkled with sugar named from a slang Spanish term for breast. A soft cake like crema de fruta which is a more elaborate sponge cake, topped in succeeding layers of cream, custard, candied fruit, and gelatine. Related to sponge cakes is mamoncillo which generally refers to slices taken from a large mamon cake, but it is unrelated to the fruit of the same name. Sandwich pastries like inipit are made with two thin layers of chiffon sandwiching a filling of custard that is topped with butter and sugar. Binomial name Melicoccus bijugatus P.Browne The Mamoncillo Melicoccus bijugatus, also known as the Quenepa, Chenet, Genip, Spanish Lime, or Kinnip, is a fruit-bearing tree in the soapberry family Sapindaceae, native to a wide area of the American tropics including Central America, Colombia and the Caribbean. ...

Stuffed based foods include siomai similar to the Chinese shaomai and siopao similar to the Chinese baozi but larger and steamed bunned. The filling is often mixed with a sweet sauce made from soy sauce and sugar. Another dumpling empanada are pastries filled with savory-sweet meat filling. Typically made with ground meat and raisins, it can be deep fried or baked. Shaomai (also spelled shui mai, shu mai, sui mai, sui maai, shui mei, siu mai, shao mai, siew mai or siomai) is a traditional Chinese dumpling. ... Chicken filled steamed bun. ... Bao redirects here. ... In Spain, Portugal, the Caribbean, Latin America, and the Philippines, an empanada (Portuguese empada- a different dish) is essentially a stuffed pastry. ...

Main courses

At home usually, several of these dishes are cooked daily by many Filipino households. One widely cooked dish is adobo which pork or chicken (occasionally beef) is stewed or braised in a sauce made from soy sauce, vinegar, garlic, and peppercorns. It can also be prepared "dry" by cooking out the liquid and concentrating the flavor. Chicken Adobo. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ...

There are several styles of stew dishes cooked by Filipinos. Some well-known stews are kare-kare and dinuguan. With kare-kare, also known as "peanut stew," the oxtail or ox tripe is the main ingredient that is stewed with vegetables in a peanut-based preparation. It is typically served with alamang (fermented shrimp paste). With dinuguan, it is created from pork blood, entrails, and meat and sometimes seasoned with red peppers, usually thai peppers. Mechado can be included in this list using pork cooked in tomato sauce, minced garlic, and onions, but goat meat can be used instead which would be then be turned into kaldereta. Varieties using other meats such as dog meat also exist. In afritada, the use pork or beef is simmered into a tomato sauce, typically with peas and carrots and of course potatoes in similar cut size to the pork. Different vinegar-based stews using milkfish, pork hocks, or even leftover lechon are called paksiw. Although paksiw is made using the same ingredients as adobo, it is prepared differently in that it is not stirred as it simmers, resulting in a different flavor as the vinegar is cooked first. On the sweetness scale, pochero makes use of beef and banana or plantain slices simmered in tomato sauce as its name is derived from the Spanish cocido. Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Kare-kare is a Philippine stew or curry. ... This article does not cite any references or sources. ... Oxtail is the culinary name for the tail of a beef animal. ... Tripe in an Italian market Look up tripe in Wiktionary, the free dictionary. ... Belachan in a market of Malaysia Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. ... This article does not cite any references or sources. ... For a similar variety of Capiscum frutescens better known as peri-peri, refer African birdseye. ... There are very few or no other articles that link to this one. ... A platter of cooked dog meat in Guilin, China Percentages are relative to US recommendations for adults. ...

Foods with strong green leafy appearance are dinengdeng a dish consisting of malunggay leaves and slices of bittermelon, and pinakbet which is stewed in vegetables heavily flavored with bagoong. In balance to color, the traditional tinola has a strong chicken presence accompanied by a ginger soup cooked with whole chicken pieces, green papaya slices with chili, spinach, or malunggay leaves. The large chunks of the chicken in this dish contrast to the small pieces found in can of chicken noodle soup. On the other hand, simuwam involves similar ingredients and cooking methods as tinola, but is specifically used to refer to variants made with fish or other seafood. Dinengdeng consisting of chayote shoots, calabaza squash and blossoms, and fish. ... Binomial name Moringa oleifera Moringa oleifera, commonly referred to simply as Moringa, is the most widely cultivated variety of the genus Moringa. ... Binomial nomenclature Momordica charantia The bitter melon (or bitter gourd) is the edible fruit of the plant Momordica charantia, which belongs to the gourd family Cucurbitaceae. ... True pinakbet from the Ilocos region with shrimp Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. ... Bagoong fermenting in burnay jars in the province of Ilocos Norte, Philippines Bagoong Terong or simply bagoong , and bugguong Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano Cuisine. ... Tinola is a soup-based dish served as a viand or main entree in the Philippines. ... Binomial name L. This article is about the fruit. ... Binomial name Moringa oleifera Moringa oleifera, commonly referred to simply as Moringa, is the most widely cultivated variety of the genus Moringa. ... Chicken noodle soup or chicken soup with noodles is a soup made of chicken broth, chicken and broad flat noodles. ...

Filipinos have their own styles of soups. In one recipe, binacol is a warm chicken soup cooked with coconut water and served with strips of coconut meat. In a well-known soup, La Paz Batchoy is garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. There is another dish with the same name that uses misua, beef heart, kidneys and intestines, but does not contain eggs or vegetables. In mami, the noodle soup is made from chicken, beef, pork, wonton dumplings, or intestines (called laman-loob). It was first prepared by Ma Mon Luk. Filipinos have a modified version of chicken noodle soup called sotanghon, consisting of cellophane noodles, chicken, and sometimes mushrooms. In another soup, sinigang is typically made with either pork, beef, or seafood and made outstandingly sour with tamarind or other suitable ingredients. Some seafood variants can be made sour by the use of guava fruit or miso. Sinigang made from chicken is commonly referred to as sinampalukan. A bowl of La Paz batchoy. ... Pork rinds in bags, from the central United States 99g Pork rind is the cooked skin of a pig. ... Misua is a thin variety of egg wheat noodles. ... Noodle soup refers to a variety of dishes with noodles served in stock and other ingredients. ... Ma Mon Luk (1896-1961) was a pioneering Chinese-Filipino restauranteur and entrepreneur. ... Chicken noodle soup or chicken soup with noodles is a soup made of chicken broth, chicken and broad flat noodles. ... Also known as bean thread noodles. ... Sinigang is a Philippine dish famous for the variety of ingredients one can use as well as for its taste. ... Species About 100 species, see text. ... A pot of commercial barley miso Miso for sale in a Tokyo food hall. ...

Two dishes with strong noodle appearance are pancit and ispageti. Pancit can be described as a dish primarily consisting of noodles, vegetables, and slices of meat or shrimp with variations primarily distinguished by the type of noodles used. Some pancit, such as mami, molo, and la Paz-styled batchoy, are noodle soups while the "dry" varieties are comparable to chow mein in preparation. Then there is "Spaghetti" or "ispageti" in the local colloquy that is a modified version of Spaghetti Bolognese, a drastically simplified version of the Italian dish. It is made with banana ketchup instead of tomato sauce, sweetened with sugar and topped with hot dog slices. Pancit Palabok Pancit or Pansit is stir-fried noodle dish, common in the Philippines, though of Chinese origin. ... Pancit Palabok Pancit or Pansit is stir-fried noodle dish, common in the Philippines, though of Chinese origin. ... Take-out chicken chow mein from an American Chinese restaurant Chow mein is a stir-fried dish in American Chinese cuisine, consisting of noodles, meat, and cabbage and other vegetables. ... Categories: Food and drink stubs | Sauces ...

There are several rice porridges that Filipino cooks create. One popular dish is arroz caldo which is a rice porridge cooked with chicken, ginger and sometimes saffron, garnished with spring onions (chives) and coconut milk to make a type of gruel. Arroz caldo is the chicken version of lugaw that is a variant of the Chinese congee usually cooked with either tripe, pork, or beef, with seafood rarely being used. Another variant is goto which is an arroz caldo made with ox tripe. There is this other rice porridge called champorado which is sweet and flavored with chocolate, and would be paired with tuyo or daing. Rice congee is a type of rice porridge that is eaten in many Asian countries. ... Gruel is a type of preparation consisting of some type of cereal boiled in water or milk. ... Rice congee is a type of rice porridge that is eaten in many Asian countries. ... Rice congee is a type of Asian rice porridge known as zhōu (粥 or juk in several Chinese dialects and Korean, and pronounced kayu in Japanese). ... Tripe in an Italian market Look up tripe in Wiktionary, the free dictionary. ... This article does not cite any references or sources. ...

Two other rice based dishes include arroz valenciana which is a Filipino variation of the Spanish paella and thought to be named after the Spanish city Valencia. There is also kiampong a type of fried topped with pork pieces, chives and peanuts. It can be found in Chinese restaurants in Binondo and Manila. Valencian paella A giant seafood paella cooked on the 2003 Catalonian National Day in the village square of Cornudella de Montsant, Catalonia, Spain Closeup of the dish Vegan paella Paella (IPA: ) is a typical valencian rice dish from Spain. ... Binomial name Allium schoenoprasum L. Chives (Allium schoenoprasum), is the smallest species of the onion family[1] Alliaceae, native to Europe, Asia and North America[2]. They are referred to only in the plural, because they grow in clumps rather than as individual plants. ... For other uses, see Peanut (disambiguation). ... Binondo is a enclave in Manila primarily populated by overseas Chinese who chose to live in the Philippines. ... For other meanings of the word, see Manila (disambiguation). ...

A type of seafood salad known as kinilaw is made up of raw seafood such as fish or shrimp cooked only by steeping in local vinegar, sometimes with coconut milk, onions, spices and other local ingredients. It is comparable to the Peruvian ceviche. Peruvian ceviche with lobster and shrimp Ceviche (also spelled as cebiche, seviche or cevice) is a Peruvian Dish, a form of citrus marinated seafood salad that originated in the northern region of Peru. ...

Dominating in meatiness and toughness and chewiness, Filipinos dine on tocino, longanisa, and bistek. Tocino is a sweetened cured meat either chicken or pork and is marinated and cured for a number of days before being fried. Longanisa is a sweet or spicy sausage, typically made from pork though other meats can also be used, and are often colored red traditionally through the use of the anatto seed although artificial food coloring is also used to cut costs. Bistek, also known as "Filipino Beef Steak," consists of thinly sliced beef marinated in soya sauce and kalamansi and then fried on a skillet or griddle that is typically served with onions. In another pork diet, crispy pata pork knuckles (the pata) are marinated in garlic flavored vinegar then deep fried until crispy and golden brown, with other parts of the pork leg prepared in the same way. Image File history File links Longanisa. ... Image File history File links Longanisa. ... Tocino or tosino is a native delicacy in the Philippines, similar to that of cured hams. ... This does not cite its references or sources. ... This article is about the prepared meat. ... Annatto is a derivative of the seed of the achiote trees (Bixa orellana L.) of tropical regions of the Americas, used to produce a red food coloring. ... Bistek is a Philippine dish which name came from Beef Steak. Hence, Bistek is a dish of softened strips of beef slowly cooked in soysauce, and calamansi juice. ... Soy sauce (US) or soya sauce (UK) is a fermented sauce, made from soybeans (soya beans), roasted grain, water and salt, commonly used in Asian cuisine, and in some Western cuisine dishes, especially Worcestershire sauce. ... For other uses, see Pork (disambiguation). ...

Lechon manok is a variant of the rotisserie chicken. Available in most major Filipino supermarkets, hole-in-the-wall stands, or restaurant chains (Andok's, Baliwag, Toto's), it is typically served with "sarsa" (sauce) made from mashed pork liver, starch sugar and spices. A vertical rotisserie cooking kebab For the fantasy sports game, see Rotisserie sports It has been suggested that this article or section be merged with Spit (cooking aide). ...

Celebratory Food

In Filipino celebrations, often lechón serves as the centerpiece of the dinner table. It is usually a whole roasted suckling pig, but piglets (lechonillo, or lechon de leche) or cattle calves (lechong baka) can also be prepared in place to the popular adult pig. It is typically served with a "sarsa" (sauce) made from mashed pork liver, starch, sugar and spices or a variation that does not include pork liver. LechÃ³n being roasted LechÃ³n (Tagalog: Litson and Cebuano: Inasal) is the Spanish word for suckling pig. ...

More common in celebrations than in everyday home, lumpiang sariwa, sometimes referred to as 'fresh lumpia', are fresh spring rolls that consists of a soft crepe wrapped around a filling that can include strips of kamote (sweet potato), jicama, bean sprouts, green beans, cabbage, carrots and meat (often pork). It can be served warm or cold and typically with a sweet peanut and garlic sauce. Ukoy is shredded papaya combined with small shrimp (and occasionally bean sprouts) and fried to make shrimp patties. It is often eaten with vinegar seasoned with garlic, salt and pepper. Both lumpiang sariwa and ukoy are often accompanied together in Filipino parties. This article or section does not cite any references or sources. ...

Available mostly during the Christmas season and sold in front of churches along with bibingka, puto bumbong is a style of purple-yam flavored puto.

Side dishes and complements

Not eaten as the main course but rather a side dish, the process of creating itlog na pula involves duck eggs that have been cured in brine or a mixture of clay-and-salt for a few weeks, providing for its saltiness, and then later hard boiled with their shells to be later dyed with red food coloring, hence its name, to distinguish them from chicken eggs before they are sold over the shelves. There is also another food called atchara which is pickled papaya strips. The main course is the main dish of a multidished meal. ... A side dish of salad accompanying a small pie A side dish, sometimes referred to as a side order or simply a side, is a food item that accompanies the entrÃ©e or main course at a meal. ... Atchara (also be spelled achara or atsara) is a Filipino dish made of primarily pickled papaya. ...

Other foods are used as food complements. One could use nata de coco which is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water to serve with pandesal. One could also use kesong puti a soft white cheese made from carabao's milk but cow's milk is also used in most commercial variants for serving in a sandwich. Nata de Coco, a high fiber, zero fat Filipino dessert. ... Binomial name Bubalus bubalis (Linnaeus, 1758) Trinomial name Bubalus bubalis carabanesis The carabao (Filipino: kalabaw; Malay: kerbau) or is a domesticated subspecies of the water buffalo (Bubalus bubalis) found in the Philippines, Guam, and various parts of Southeast Asia. ... COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ...

Exotic dishes

Some exotic dishes in the Filipino diet are camaro which are field crickets cooked in soy sauce, salt, and vinegar as it is popular in Pampanga; papaitan which is goat or beef innards stew flavored with bile that gives it a bitter (pait) taste; Soup No. 5 (Also spelled as "Soup #5") which is a soup made out of testicles which can be found in restaurants in Ongpin St., Binondo, Manila; asocena or dog meat popular in the Cordillera Administrative Region; and pinikpikan chicken where the chicken has been beaten to death to tenderize the meat and to infuse it with blood. It is then burned in fire to remove its feathers then boiled with salt and pork. ^[5] ^[6] The act of beating the chicken in preparation of the dish apparently violates the Philippine Animal Welfare Act 1998.^[7] Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... REPUBLIC OF THE PHILIPPINES Province of Pampanga Region: Central Luzon (Region III) Capital: City of San Fernando Founded: December 11, 1571 Population: 2000 censusâ€”1,882,730 (10th largest) Densityâ€”863 per kmÂ² (4th highest) Area: 2,180. ... Soup Number Five, variously spelled Soup No. ... Binondo is a enclave in Manila primarily populated by overseas Chinese who chose to live in the Philippines. ... Asocena is a dish primarily consisting of dog meat originating from the Philippines. ... The Cordillera Administrative Region (CAR) of the Philippines consists of the provinces of Abra, Benguet, Ifugao, Kalinga, Mountain Province and Apayao. ... This article does not cite any references or sources. ... In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption. ...

Filipino drinks and cocktails

The climate of the Philippines is characterized by having relatively high temperature, high humidity and abundant rainfall that make it a reason why chilled drinks are popular.

Alcoholic

There are a wide variety of alcoholic drinks in the diet. This includes brandy as Emperador Brandy is the local favorite. And also variations of them like Brandy-Iced Tea Powder a popular cocktail and a part of several cocktails of liqueurs and juice powders; and Brandy-Grape Juice Powder. Other different alcoholic beverages include rum as Tanduay is the local favorite. Another choice could be serbesa which is a translation for beer. The most popular choices in restaurants and bars are San Miguel Beer, Red Horse Beer and San Mig Light. For other uses, see Brandy (disambiguation). ... Caribbean rum, circa 1941 Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. ... Tanduay originated from the word tanguay, an old Tagalog term for peninsula. ... For other uses, see Beer (disambiguation). ... San Miguel Pale Pilsen San Miguel Beer is a product of San Miguel Beer Division (SMBD) of San Miguel Corporation. ...

Several gins both local varieties like Ginebra San Miguel (as well as GSM Blue and GSM Premium Gin) and the "London Dry" imported types like Gilbey's are consumed. Other variations include Gin-Bulag which literally translates to "gin-blind." It is said that consuming amounts of it will make one blind; Gin-Pineapple Juice Powder, any kind of gin mixed with pineapple juice; Gin-Pomelo Juice Powder, any kind of gin mixed with pomelo juice; Gin-Guy Juice Powder, any kind of gin mixed with guyabano also known as soursop juice; Lambanog is a type of hard liquor made from distilled coconut extract. This article is about the beverage. ... Ginebra San Miguel, Inc. ... This article is about the beverage. ... This article is about the beverage. ... This article is about the beverage. ... Binomial name Merr. ... This article is about the beverage. ... Look up guy in Wiktionary, the free dictionary. ...

Tuba (or toddy) is a type of hard liquor made from fresh drippings extracted from a cut young stem of palm. The cutting of the palm stem usually done early in the morning by a mananguete, a person whose profession involves climbing palm trees and extracting the "tuba" to supply to customers later in the day. The morning accumulated palm juice or drippings from a cut stem is then harvested by noon then brought to buyers then prepared for consumption. Sometimes this is being done twice a day so that there are two harvests of tuba in a day occurring first at noon-time and later in the late-afternoon. Normally, tuba has to be consumed right after the mananguete brings it over or it becomes too sour to be consumed as a drink so that any remaining unconsumed tuba in the day is being stored in jars for several days to become vinegar. For other uses, see Palm wine (disambiguation). ... For other uses, see Palm wine (disambiguation). ...

Shakes

Some shakes that are included in a Filipino diet are fresh mango shake consisting of ripe mangoes blended with milk, ice, and sugar; fruit shakes similar to milkshakes but only contain fruit or flavoring (usually containing Evaporated or Condensed Milk)crushed ice, Evaporated or Condensed Milk, and fruits like Strawberry (which is native in Baguio for it's cold climate), Melon, Papaya, Avocado, Watermelon, and the popular Mango to name a few but has rare fruits like Durian Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... For other uses, see Melon (disambiguation). ... Binomial name L. This article is about the fruit. ... Binomial name Mill. ... For the political designation, see Eco-socialism. ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... For the tropical cyclone, see Typhoon Durian. ...

Chilled drinks and cocktails

Other chilled drinks include gulaman at sago a flavored iced-drink with agar gelatin and sago pearls with banana extract is added to the accompanying syrup; fresh buko juice drink from a young coconut where the coconut is penetrated to allow straw into the membrane allowing a person to drink its juice later opened afterwards to scrape and eat its tender flesh, which a variation of this is made out of coconut juice, scraped coconut flesh, sugar, and water; kalamansi juice juiced Philippine limes sweetened with honey, syrup or sugar; and other tropical fruit drinks that includes dalandan (green mandarin), suha (pomelo), piña (pineapple), banana, and guyabano (soursop). Oranges, apples, grapes, and mangoes are also preferred. For the art collective, see Gelitin. ... For other uses, see Sago (disambiguation). ... An extract consists of a certain percentage of true essence, or its chemical imitation, in an alcoholic solution. ... For other uses, see Coconut (disambiguation). ... Binomial name The Mandarin orange or mandarin (ç“¯æŸ‘) is a small citrus tree (Citrus reticulata) with fruit resembling the orange. ... Binomial name Merr. ... For other uses, see Pineapple (disambiguation). ... This article or section does not cite its references or sources. ... Binomial name Annona muricata L. The Soursop, GuanÃ¡bana or Corossol (Annona muricata) is a broadleaf flowering evergreen tree native to the Caribbean, Central and South America, from Brazil north to the West Indies. ... For the etymology of the word, see orange (word). ... This article is about the fruit. ... This article is about the fruits of the genus Vitis. ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera...

A different class off diet involving the use of shaved ice includes halo-halo which is a dessert featuring a wide variety of sweet ingredients with shredded ice, topped with sugar and milk; saba con yelo which is shaved ice served with milk and minatamis na saging ripe plantains chopped, and caramelized with brown sugar; and mais con yelo which is shaved ice served with steamed corn kernels, sugar, and milk. Look up Halo-halo in Wiktionary, the free dictionary. ...

Others

Teas include include pandan iced tea made with pandan leaves and lemon grass, and salabat, sometimes called ginger tea, brewed from ginger root. A particular coffee sold as a premium brewed coffee from the cool mountains of Batangas is known as Kape Barako. Another drink consumed is a warm chocolate drink called tsokolate that is traditionally made from dry powdery chocolate tablets called Tablea. Species See text Pandanus is a large genus of between 600-700 species of tree- or shrub-like flowering plants in the family Pandanaceae. ... For other uses, see Ginger (disambiguation). ... REPUBLIC OF THE PHILIPPINES Province of Batangas Region: CALABARZON (Region IV-A) Capital: Batangas City Founded: March 10, 1917 Population: 2000 censusâ€”1,905,348 (9th largest) Densityâ€”602 per kmÂ² (7th highest) Area: 3,165. ... Kape Barako, also spelled Baraco (English: Barako coffee) is coffee varietal grown in the Philippines, particularly in the provinces of Batangas and Cavite. ...

Contents

History and influences

Staples

Cooking methods

A typical meal

Breakfast

Merienda

Pulutan

Fiestas

Regional specialties

Popular Filipino dishes

Desserts and Snacks

Street food

Pastries

Main courses

Celebratory Food

Side dishes and complements

Exotic dishes

Filipino drinks and cocktails

Alcoholic

Shakes

Chilled drinks and cocktails

Others

See also

References

External links

Contents

History and influences GA_googleFillSlot("encyclopedia_square");

Staples

Cooking methods

A typical meal

Breakfast

Merienda

Pulutan

Fiestas

Regional specialties

Popular Filipino dishes

Desserts and Snacks

Street food

Pastries

Main courses

Celebratory Food

Side dishes and complements

Exotic dishes

Filipino drinks and cocktails

Alcoholic

Shakes

Chilled drinks and cocktails

Others

See also

References

External links

History and influences