Chicken adobo.jpg
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.

Afritada     Meat dish Chicken and/or pork and potatoes cooked in tomato sauce.
Barbecue       Grilled pork kebabs dipped in a sweet barbecue sauce.

Bistek Tagalog-02.jpg

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    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.
Daing na bangus.jpg
    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.
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Halabos na hipon
    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.
Inihaw na liempo
    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).
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      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 na Hito.jpg
PinangatNatong, 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 laingPinangat 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).
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  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.
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    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.

[edit]Soups and stews


  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.
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  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  
Mami.jpg,Filipino menudo 1.JPG
Nilagang baka
    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  
Sinigang na Baboy.jpg
    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.

[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  
Misua noodles.jpg
Pancit luglug
    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  
Pancit Malabon.jpg
Pancit Tuguegarao or Batil-patong
  Cagayan Noodles Pancit originating from the province of Cagayan
Pancit Malabon   Tagalog Noodles  
Pancit estacion   Cavite Noodles  
Pancit palabok.jpg
Pancit palabok
    Noodles Rice noodles cooked in anato seeds, usually served with hard-boiled egg, chicharonspring 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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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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Arroz caldo orLugaw
    Porridge ↓
Rice 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.

[edit]Preserved meat and fish



Longganisa     Sausage A pork sausage similar to a chorizo.
Tinapa (Orion, Bataan) (1309812880).jpg,Tocino.jpg
Tinapa / Tuyo
      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.

[edit]Pickles and side dishes



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.

[edit]Miscellaneous and street food


Balut Egg.jpg


Asocena       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.
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.

[edit]Breads and pastries


Empanada - Stu Spivack.jpg
  Iloilo Bread ↓
Baked bread topped with butter and sugar, or garlic
Empanada     Pastry A stuffed bread or pastry.
Large Ensaymada.jpg
    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.
Pandesal for breakfast-01.jpg
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      A pastry made from compressed toasted flour, milk, and sugar. Sometimes made with ground peanutscashews, and/or pinipig. May be coated with milk and/or milk chocolate.


    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.
Large bibinka.jpg
    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.
Buko pie
    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.
Leche flan Filipinas.jpg
Leche flan
    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.
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  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).
Maíz con hielo
      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.
Nata de coco.JPG
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.

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      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.

[edit]Sauces and condiments


© BrokenSphere / Wikimedia Commons
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.


Banana ketchup.jpg
Bagoong terong
      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
Nipa palm vinegar.jpg
Peanut sauce
Suka (Vinegar)        
Toyo (Soy sauce)        


Image Region Type ↓
Coconut drink.jpg
Buko juice
      Coconut water. The water inside a coconut.
Tuba (Palm wine)     Alcoholic beverage  


Annato Pods.jpg


Name Image Region Type Description
Atsuete (Annatto seeds)       Frequently used as a food coloring in dishes like kare-kare.
Ampalaya (Bitter melon)
Bangus (Milkfish)     Fish Generally considered the national fish of the Philippines. Popular dishes include daing na bangusrellenong bangus, and sinigang na bangus.
Bawang (Garlic)     Spice  
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Bayabas (Guava)
Bay leaf     Spice  
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Bulaklak ng saging (Banana blossoms)
Calabaza     Vegetable  
Banana blossom.jpg
Gabi (Taro corm)
    Root crop  
Gata (Coconut milk)        
Glutinous rice     Grain  
Calabasa fruit.jpg,Colocasia esculenta dsc07801.jpg,Cononut milk.JPG,Klebreis.jpg
      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  

Rice p1160004.jpg

Calamansi.jpg,Sweetpotato.jpg,Manihot esculenta dsc07325.jpg
Kamoteng Kahoy(Cassava)
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.
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Kundol (Winter melon)
Labanos (Daikon radish)     Vegetable  
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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)  


Okra     Vegetable  
Paminta (Black pepper)

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Patola (Luffa)   Vegetable  
Pechay (Chinese cabbage)   Vegetable  
Pechay wombok(Napa cabbage)     Vegetable  
Puso ng saging(Banana heart)        
Repolyo (Cabbage)
Chinese.cabbage-01.jpg,Thanin market banana flowers and leaves.jpg,Cabbage and cross section on white.jpg,Tamarind2.jpg
Saging na saba
    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)

Sechium edule dsc07767.jpg

Sibuyas (Onion) Onions.jpg
Siling labuyo     Spice Red Hot Chili Peppers
Pachyrhizus erosus 2.jpg
Siling mahaba
Singkamas(Jícama)     Root crop Sometimes eaten raw and dipped in salt.
Sitaw (Yardlong bean)

Long Bean.JPG

Peultjes peultjes Pisum sativum mange-tout.jpg
Sitsaro (Snow peas)
Talong (Eggplant)
Tausi (Fermented black beans)     Bean Usually sold in cans.
Tilapia     Fish  

Black beans.jpg,Bean-sprouts.jpg

      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)        


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