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|
Image |
Region |
Type |
|
| Adobo |
|
|
Meat dish |
Typically pork or chicken, or a
combination of both, is slowly cooked in soy sauce, vinegar, cooking oil,
crushed garlic, bay leaf, and black peppercorns, and often browned in the
oven or pan-fried afterward to get the desirable crisped edges. |
|
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|
| Afritada |
|
|
Meat dish |
Chicken and/or pork and potatoes
cooked in tomato sauce. |
| Barbecue |
|
|
|
Grilled pork kebabs dipped in a
sweet barbecue sauce. |
|
|
|
|
|
|
|
|
|
Meat dish |
Made with onions and strips of
sirloin beef slowly cooked in soy sauce, and calamansi juice. |
| Bopis |
|
|
Meat dish |
A spicy dish made out of pork
lungs and heart sautéed in tomatoes, chilies and onions. |
| Camaron rebosado |
|
|
Seafood |
Deep fried battered shrimps. |
| Crispy pata |
|
|
Meat dish |
Deep fried portions of pork legs
including knuckles often served with a chili and calamansi flavored dipping
soy sauce or chili flavored vinegar for dipping. |
| Crispy
tadyang ng baka |
|
|
Meat dish |
Crispy beef ribs often served
with a chili and calamansi flavored soy sauce or chili flavored vinegar for
dipping. |
| Curacha |
|
Zamboanga |
Seafood |
Boiled or steamed sea crab. |
|
|
|
Fish dish |
Fish (especially milkfish) that
has been dried, salted, or simply marinated in vinegar with lots of garlic
and then fried. |
| Embutido |
|
|
Meat dish |
A meatloaf shaped in the form of
a sausage. |
|
|
|
Fish dish |
Referring to both a dish of
poached or fried fish that is marinated in an acidic mixture before serving,
and to the marinade itself. Can refer broadly to sweet and sour dishes. |
| Giniling (Picadillo) |
|
|
Meat Dish |
Ground pork or beef cooked with
garlic, onion, soy sauce, tomatoes, and potatoes and frequently with carrots,
raisins, and bell peppers. |
|
|
|
Seafood |
Shrimps steamed in their own
juices and cooked with a little oil. |
| Hamonado |
|
|
Meat dish |
Stuffed pork roll coated in a
sweet sauce. |
| Inasal na
manok |
|
Negros |
Meat dish |
Grilled marinated chicken. |
|
|
|
Meat dish |
Grilled pork belly. |
| Kaldereta |
|
Luzon |
Meat dish |
A dish made with cuts of pork,
beef or goat with tomato paste or tomato sauce with liver spread added to it. |
| Lechón |
|
|
Meat dish |
A dish made by roasting a whole
pig over charcoal. It is often cooked during special occasions. A simpler
version has chopped pieces of pork fried in a pan or wok (lechon
kawali). Also refers to a spitted and charcoal
roasted marinated chicken (lechon manok). |
|
|
|
|
Spring rolls. Deep fried (prito) or fresh (sariwa). Popular versions
include lumpiang shanghai a deep fried meat filled usually fairly narrow spring
roll often accompanied by a sweet chili dipping sauce and lumpiang ubod a fresh or
sometimes deep fried wider spring roll filled with crunchy vegetables and
optionally including cooked meat. |
| Mechado |
|
|
Meat dish |
Name derived from mitsa meaning "wick"
which is what the pork fat inserted into a slab of beef looks like before the
larded beef is cooked, sliced, and served in the seasoned tomato sauce it is
cooked in. |
| Morcon |
|
|
Meat dish |
A
beef roulade often prepared for special occasions it consists of
thin sheets of cooked eggs and marinated beef layered one on top of the
other, then wrapped and tied around carrots, celery, cheese, pork fat, and
sausage. This is then cooked in seasoned tomato sauce. |
| Paksiw |
|
|
|
Generally means to cook and
simmer in vinegar. Common dishes bearing the term, however, can vary
substantially depending on what is being cooked. Paksiw
na isda is fish poached in a vinegar broth
usually seasoned with fish sauce and spiced with siling
mahaba and possibly containing
vegetables. Paksiw na baboy is pork, usually hock or shank, cooked in ingredients
similar to those in adobo but with the addition of sugar andbanana blossoms to make it
sweeter and water to keep the meat moist and to yield a rich sauce. Paksiw na lechon is roasted
pork lechon meat
cooked in lechon sauce or its component ingredients of vinegar, garlic, onions,
black pepper and ground liver or liver spread and some water. The cooking
reduces the sauce so that by the end the meat is almost being fried. |
| Pata tim |
|
|
Meat dish |
|
| Pinangat, Natong, or Laing |
|
|
Bicol |
|
In Bicol refers to a dish of
taro leaves, chili, meat, and coconut milk tied securely with coconut leaf.
In Manila the dish is known more commonly as laing. Pinangat or pangat also refers to a dish or method of cooking involving
poaching fish in salted water and tomatoes. |
| Relleno |
|
|
|
Stuffed meat, seafood, or
vegetable dishes like rellenong bangus (stuffed milkfish), rellenong
manok (stuffed chicken), and rellenong talong (stuffed
eggplant) also known as tortang talong (see below). |
|
|
Pampanga |
|
Fried and sizzled chopped bits
of pig’s head and liver, other versions using tuna or milkfish, usually
seasoned with calamansi and chili peppers and sometimes topped with an egg. |
|
|
|
Meat dish |
Dried, cured, or marinated
sliced beef that is fried or grilled. |
| Torta |
|
|
Omelette |
Basically an omelette, most
often referring to one made out of ground beef and potatoes. Other common
variations include tortang alimasag an omelette made with crab meat and tortang talong one made with
eggplant. |
|
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|
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|
| [edit]Soups and stews |
|
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|
Iloilo |
Noodle soup |
| A
noodle soup which originated in the district of La Paz, Iloilo City in the
Philippines. |
|
| Bicol express |
|
Popularized in the district of Malate, Manila |
Stew |
A stew made from long chilies,
coconut milk, shrimp paste or stockfish, onion, pork, and garlic. |
| Binignit |
|
Cebu |
Stew |
A vegetable stew traditionally
made with slices of saba, taro, sweet potato. The vegetables along with pearl
sago are cooked in a mixture of water, coconut milk and the local landang. |
|
|
|
Stew |
|
|
|
Ilocos |
|
A bagoong soup based dish
similar to pinakbet. It contains fewer vegetables and contains more bagoong
soup base. |
| Dinuguan |
|
|
Stew |
A savory stew of meat simmered
in a rich, thick spicy gravy of pig blood, garlic, chili, and vinegar. |
| Kare-kare |
|
|
Stew |
A meat, tripe, and oxtail stew
with vegetables in peanut sauce customarily served with bagoong alamang
(shrimp paste). |
| Mami |
|
|
Soup |
Noodle soup. |
| Menudo |
|
|
Stew |
|
|
|
|
Soup/Stew |
A beef stew with cabbages, potatoes, and onion seasoned
with fish sauce and black peppercorns usually using beef chuck or brisket.
When using beef shank including the bone and marrow it is
called nilagang bulalo. |
| Pares |
|
|
|
A beef stew viand and a bowl of
soup, both served with rice. |
| Pochero |
|
|
Stew |
|
|
|
|
Soup/Stew |
A sour soup/stew made with meat
or seafood and vegetables. |
|
|
|
Soup/Stew |
A dish of chicken, wedges of
green papaya, and chili pepper leaves, in broth flavored with ginger, onions
and fish sauce served as a soup or main entrée. |
|
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|
| [edit]Noodle dishes |
|
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| Pancit
lomi |
|
|
Noodles |
A Chinese-Filipino dish made
with a variety of thick fresh egg noodles of about a quarter of an inch in
diameter. |
| Misua |
|
|
Noodles |
|
|
|
|
Noodles |
Same as pancit palabok except
with larger noodles. |
| Pancit
canton |
|
|
Noodles |
Chinese-Filipino version of
Cantonese lo mein using flour-based noodles. |
| Pancit
bihon guisado |
|
|
Noodles |
|
|
|
Cagayan |
Noodles |
Pancit originating from the
province of Cagayan |
| Pancit Malabon |
|
Tagalog |
Noodles |
|
| Pancit estacion |
|
Cavite |
Noodles |
|
|
|
|
Noodles |
Rice noodles cooked in anato
seeds, usually served with hard-boiled egg, chicharon, spring onions, and kalamansi |
| Filipino spaghetti |
|
|
Noodles |
Filipino version of spaghetti
with a tomato and meat sauce characterized by its sweetness and use of
hotdogs or sausages. |
|
|
|
Noodles |
Transparent Asian vermicelli
noodles made from green mung beans. Also called glass noodles. |
|
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| [edit]Vegetarian |
|
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| Ginisang
monggo |
|
|
Vegetarian |
Sauteed mung beans in onions and
tomatoes. |
| Kinilnat |
|
Ilocos |
|
An Ilocano salad made with
leaves, shoots, blossoms, or the other parts of the plant are boiled and
drained and dressed with bagoong (preferably) or patis, and sometimes souring
agents like calamansi or cherry tomatoes are added, as well as freshly ground
ginger. |
|
|
Ilocos |
|
A popular Ilocano dish made of
different vegetables like okra, eggplant and bitter gourd cooked in fish
sauce. |
|
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| [edit]Rice |
|
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|
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Porridge |
|
| Champorado |
|
|
Porridge |
A sweet chocolate rice porridge.
It can be served hot or cold and with milk and sugar to taste. It is served
usually at breakfast and sometimes together with dried fish locally known as
tuyo. |
| Paella |
|
|
Rice |
A complex rice dish frequently involving seafood such
as shrimps (hipon) and mussels (tahong) taken fromSpanish cuisine that
is mostly prepared during special occasions. |
| Sinangag |
|
|
Rice |
Rice fried with garlic. |
|
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| [edit]Preserved
meat and fish |
|
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| Longganisa |
|
|
Sausage |
A pork sausage similar to a
chorizo. |
|
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|
|
Fish preserved through the
process of smoking (tinapa) or
drying (tuyo). |
| Tocino |
|
|
|
A cured meat product native to
the Philippines. It is usually made out of pork and is similar to ham and
bacon although beef is also used. |
|
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|
|
| [edit]Pickles
and side dishes |
|
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| Atchara |
|
|
Pickle |
Primarily pickled unripe papaya. |
| Burong mangga |
|
|
Pickle |
A food made by mixing sugar,
salt, and water to unripened mangoes that have previously been salted. |
| Ensaladang
talong |
|
|
Salad |
Similar to atchara this
"salad" made of eggplant mixed with vinegar, garlic, salt, pepper,
and maybe other ingredients often serves as an accompaniment to other dishes.
Other versions see the eggplant replaced by cucumbers or raw mangoes. |
|
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| [edit]Miscellaneous
and street food |
|
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| Asocena |
|
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|
A dish primarily consisting of
dog meat. |
| Balut |
|
|
|
A fertilized duck (or chicken)
egg with a nearly-developed embryo inside that is boiled and eaten in the
shell. |
| Binalot |
|
|
|
Literally "wrapped".
Food wrapped in banana leaves. Usually a meal consisting of a smoked or fried
viand and rice sometimes accompanied by a salted egg, tomatoes, or atchara. |
|
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|
|
Snack |
A dish made of fried pork rinds.
It is sometimes made from chicken, mutton, or beef. |
| Isaw |
|
|
|
A street food made from
barbecued pig or chicken gizzards. |
| Patupat |
|
|
Dumpling |
A type of dumpling from South
East Asia made from rice that has been wrapped in a woven palm leaf pouch
which is then boiled. |
| Pinikpikan |
|
|
|
|
| Siopao |
|
|
|
Steamed filled bun. Common
versions are asado,
shredded meat in a sweet sauce similar to a Chinese barbecued pork filling,
and bola-bola, a
packed ground pork filling. |
| Tokwa at baboy |
|
|
|
A bean curd and pork dish.
Usually serving as an appetizer or for pulutan. |
|
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| [edit]Breads and
pastries |
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|
Iloilo |
Bread |
| Baked
bread topped with butter and sugar, or garlic |
|
| Empanada |
|
|
Pastry |
A stuffed bread or pastry. |
|
|
|
Pastry |
A pastry or a brioche made with
butter instead of lard, and topped with grated cheese (usually aged Edam,
known locally as "queso de bola") and sugar. |
| Otap |
|
Cebu |
Pastry |
Oval-shaped puff pastry usually
made with flour, shortening, coconut, and sugar. |
| Palitaw |
|
|
|
A small, flat, sweet rice cake
made from washed, soaked, and then ground sticky rice . Sometimes topped with
shredded coconut and ground sesame seeds. |
| Pan de coco |
|
|
Bread |
A rich sweet bread with a sweet
coconut filling. |
|
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Bread |
|
| Pastel |
|
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|
A pastry made from compressed
toasted flour, milk, and sugar. Sometimes made with ground peanuts, cashews, and/or pinipig. May be coated with milk
and/or milk chocolate. |
|
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| [edit]Sweets |
|
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|
Sweets |
| Oblong-shaped
biscuits that are topped with sugar. |
|
| Barquillos |
|
Iloilo/Negros Occidental |
Sweets |
A flat, sweet flour-based pastry
rolled into a hollow tube. |
| Barquiron |
|
Negros Occidental |
Sweets |
It is barquillos filled with
polvoron. |
| Baye baye |
|
Negros Occidental |
Sweets |
A sticky dessert made from the
newly-harvested palay rice. |
| Belekoy |
|
Bulacan |
Sweets |
A sweet pastry made from flour,
sugar, sesame seeds, and vanilla. |
|
|
|
Sweets |
A type of cake made with rice
flour, sugar, clarified butter and coconut milk. |
| Bukayo |
|
|
Sweets |
A sweet Filipino dessert popular
with children. It is made by simmering strips of young, gelatinous coconut
(buko) in water and then mixing with white or brown sugar. |
|
|
|
Sweets |
A traditional Filipino pastry,
young coconut filled pie. |
| Cascaron |
|
|
Sweets |
A Filipino dessert made of rice
flour, coconut and sugar. |
| Coconut jam |
|
|
Sweets |
A food spread, a custard jam in
the general sense, consumed mainly in Southeast Asia and made from a base of
coconut and sugar. |
|
|
|
Sweets |
A rich custard dessert with a
layer of soft caramel on top, as opposed to crème brûlée, which is custard
with a hard caramel top. |
| Dodol |
|
Ilocos and Lanao |
|
A toffee-like food delicacy made
with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet.
It is mostly served during festivals such as Hari Raya Aidilfitri and Hari
Raya Haji. |
|
|
Laguna |
|
A cylinder-shaped Filipino rice
cake made from rice flour cooked in coconut milk and sweetened coconut
strips, dusted with toasted rice flour. |
| Ginataan |
|
|
|
A dessert soup made with coconut
milk, tubers such as purple yam, sweet potato, and plantains as well as
jackfruit, sago and tapioca pearls. |
| Halo-halo |
|
|
|
A popular dessert that is a
mixture of shaved ice and milk to which are added various boiled sweet beans
and fruits, and served cold in a tall glass or bowl. |
| Hopia |
|
|
|
A popular Filipino bean filled
pastry originally introduced by Fujianese immigrants in urban centres of the
Philippines. |
| Kalamay |
|
|
|
A sticky sweet delicacy made of
glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and
vanilla (optional). |
|
|
|
|
Similar to halo-halo, but instead made
with corn kernels and
sometimes with corn flakes as topping. |
| Nata de coco |
|
|
|
|
| Piayaya |
|
Negros Occidental |
Snack |
A flat pastry filled with a jam
made of Mascubado sugar, sometimes sprinkled with sesame seed, grilled onto a
pan. Now, there are different flavors such as Ube (Purple Yam), Mango and
Chocolate. |
|
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|
|
| Sapin-sapin |
|
|
|
A layered glutinous rice and
coconut dessert. |
| Sorbetes |
|
|
|
Ice cream. |
| Suman |
|
|
|
Sticky rice steamed in banana
leaf. Topped with a traditional brown sauce or sugar. |
|
|
|
|
|
Made
with fresh tofu, brown sugar and vanilla syrup, and pearl sago. Usually
sold at the morning and can be eaten as a breakfast meal. |
| Turon |
|
|
|
A typical Philippine snack
consisting of a banana or plaintain and maybe jackfruit wrapped in a
springroll wrapper then deep fried and sprinkled with sugar. |
|
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| [edit]Sauces and
condiments |
|
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|
Image |
Region |
Type |
|
| Bagoong alamang(Shrimp paste) |
|
|
|
Shrimp paste made from minute
shrimp or krill. |
| Bagoong monamon |
|
|
|
A common ingredient used in the
Philippines and particularly in Northern Ilocano cuisine. It is made by
fermenting salted anchovies. |
|
|
|
|
|
It is made by salting and
fermenting the bonnet mouth fish. This bagoong is coarser than Bagoong
monamon, and contains fragments of the salted and fermented fish. |
| Banana ketchup |
|
|
|
A prepared condiment made from
banana fruit mashed, with sugar, vinegar, and spices, and colored with red
food coloring. |
| Lechon sauce |
|
|
|
Also
known as liver sauce or breadcrumb sauce made out of ground liver or liver
pâté, vinegar, sugar, and spices. A sweet, tangy light-brown sauce used in
roasts and the pork dish called lechon |
| Oyster sauce |
|
|
|
|
| Patis (Fish sauce) |
|
|
|
Sometimes spiced with labuyo peppers, or kalamansi lime juice |
|
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|
|
|
| Suka (Vinegar) |
|
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|
|
| Toyo (Soy sauce) |
|
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| [edit]Drinks |
|
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|
Image |
Region |
Type |
|
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|
|
|
Coconut water. The water inside
a coconut. |
| Tuba (Palm wine) |
|
|
Alcoholic beverage |
|
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| Name |
Image |
Region |
Type |
Description |
| Atsuete
(Annatto seeds) |
|
|
|
Frequently used as a food coloring in dishes
like kare-kare. |
|
|
|
Vegetable |
|
| Bangus (Milkfish) |
|
|
Fish |
Generally considered the
national fish of the Philippines. Popular dishes include daing na bangus, rellenong bangus, and sinigang na bangus. |
| Bawang (Garlic) |
|
|
Spice |
|
|
|
|
Fruit |
|
| Bay
leaf |
|
|
Spice |
|
| Bulaklak
ng saging (Banana blossoms) |
|
|
|
Flavoring |
|
| Calabaza |
|
|
Vegetable |
|
|
|
|
Root crop |
|
| Gata (Coconut milk) |
|
|
|
|
| Glutinous rice |
|
|
Grain |
|
|
|
|
|
An edible thickening agent used
to make jellies, flan, or desserts derived from dried seaweed. |
| Kanin (Rice) |
|
|
Grain |
Called bigas when uncooked and kanin when cooked. |
| Kalamansi(Calamondin) |
|
|
Fruit |
|
| Kamote (Sweet potato) |
|
|
Root crop |
|
|
|
|
|
|
|
| Kamatis (Tomato) |
|
|
Fruit |
|
| Kangkong (Water spinach) |
|
|
Vegetable |
A semi-aquatic tropical plant
grown as a leaf vegetable. |
| Kesong puti or Kasilyo |
|
Cavite, Laguna, Bulacan, Samar, and Cebu |
Cheese |
A soft, white cheese, made from
unskimmed carabao's milk, salt, and rennet. |
| Katuray |
|
|
Flower |
|
| Kinampay |
|
Bohol |
|
A specific variety of ube which
is found mostly in Bohol, Philippines. |
|
|
|
Vegetable |
|
| Labanos (Daikon
radish) |
|
|
Vegetable |
|
|
|
|
Fish |
|
| Luya (Ginger) |
|
|
Spice |
|
| Malunggay(Moringa) |
|
|
Vegetable |
|
| Mangga (Mango) |
|
|
Fruit |
Generally considered the
national fruit of the Philippines. Frequently eaten ripe as it is or when
unripe with bagoong or used as an ingredient in dishes. |
| Monggo (Mung bean) |
|
|
Bean |
|
| Okra |
|
|
Vegetable |
|
| Paminta (Black pepper) |
|
|
Spice |
|
| Patola (Luffa) |
|
Vegetable |
|
| Pechay (Chinese cabbage) |
|
Vegetable |
|
| Pechay wombok(Napa cabbage) |
|
|
Vegetable |
|
| Puso ng saging(Banana heart) |
|
|
|
|
|
|
|
Vegetable |
|
|
|
|
Fruit |
A short wide plaintain that is
often used in cooking. The other two kinds of saging one most often finds in local markets are the latundan and lakatan bananas. |
| Sampalok(Tamarind) |
|
|
Flavoring |
|
| Sayote (Chayote) |
|
|
Vegetable |
|
| Sibuyas (Onion) |
|
|
Spice |
|
| Siling labuyo |
|
|
Spice |
Red Hot Chili Peppers |
|
|
|
Spice |
|
| Singkamas(Jícama) |
|
|
Root crop |
Sometimes eaten raw and dipped
in salt. |
| Sitaw (Yardlong bean) |
|
|
Bean |
|
|
|
|
Pea |
|
|
|
|
Vegetable |
|
| Tausi (Fermented
black beans) |
|
|
Bean |
Usually sold in cans. |
| Tilapia |
|
|
Fish |
|
|
|
|
|
|
Usually dried tofu or tokwa is the type used in
Filipino cuisine as in tokwa't baboy. Sometimes added as an optional ingredient in some vegetable
dishes. Silken tofu is usually associated with the snack or dessert taho (see above) which sees it
mixed with a sweet syrup. |
| Togue (Bean sprouts) |
|
|
|
|
| Ube |
|
|
Root crop |
|
| Wansoy(Coriander
leaf or cilantro) |
|
|
|
|
