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Open Access Articles- Top Results for List of Philippine dishes

List of Philippine dishes

This is a list of selected dishes found in the Philippines. While the names of some dishes may be the same as dishes in other cuisines, many of them have evolved to mean something distinctly different in the context of Philippine cuisine.

Main dishes

Name Image Region Type Description
Adobo 120px Meat dish Typically pork or chicken, or a combination of both, is slowly cooked in vinegar, cooking oil, crushed garlic, bay leaf, black peppercorns, and soy sauce, 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.
Asado 120px Meat dish Braised meat in a soy sauce and brown sugar liquid. Also refers to dried sweetmeats as well as dried red-colored meats with sweet taste similar to Chinese barbecued pork. A stand-alone dish or used as a filling in asado siopao, a variation on Chinese baozi or steamed filled bun.
Barbecue 120px A variety of grilled items such as "Isaw"(Pig/chicken intestines), "Dugo"(Cubes of pork/chicken blood), Tenga (Pig ears), etc. Barbecue is slices of meat (mainly pork) marinated in a sweet soy-garlic mixture, grilled, basted with the marinade and then served with either a soy-vinegar dip or a sweet brown sauce
Bistek Tagalog (Beef Steak) 120px Tagalog Meat dish Strips of sirloin beef slowly cooked in soy sauce, calamansi juice, and onions.
Bopis Meat dish A spicy dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions.
Camaron rebosado 120px Seafood Deep fried battered shrimps. Similar to Tempura, but with a heavier batter.
Carne norte 120px Meat dish Corned beef, usually referring to corned beef hash.
Chicken pastel Meat dish Chicken casserole.
Crispy pata 120px 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 120px Fish dish Fish (especially milkfish) that has been dried, salted, or simply marinated in vinegar with lots of garlic and then fried.
Embutido 120px Meat dish A meatloaf shaped in the form of a sausage.
Escabeche 120px 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) 120px Meat Dish Ground pork or beef cooked with garlic, onion, soy sauce, tomatoes, and potatoes and frequently with carrots, raisins, and bell peppers.
Halabos na hipon Seafood Shrimps steamed in their own juices and cooked with a little oil.
Endulsao or Hamonado Zamboanga City Meat dish Pork cooked in pineapple juice and sugar, coated in a sweet sauce. Based on the Glazed Ham. Humba is the Visayan version of the dish.
Inasal na manok Negros Meat dish Grilled chicken marinated in a vinegar marinade. Served with a siding of Atchara and Soy-Vinegar Sauce.
Inihaw na liempo Meat dish Grilled pork belly.
Kaldereta 120px 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.
Kinunot Bicol Seafood From the word kunot which literally means shred. A dish made up of either shredded meat of pagi (stingray) or baby shark cooked in coconut milk with malungay (moringa) leaves.
Lechón 120px 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).
Lengua estafada Meat dish Braised ox tongue.
Lumpia 120px 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 120px 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 120px 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 and banana 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 Braised pork leg dish similar to Paksiw na Pata, Chinese style. Simmered in a sweet soy sauce flavored by Chinese herbs such as star anise, banana blossoms, etc.
Pinakbet 120px Ilocos A popular Ilocano dish made of different vegetables like okra, eggplant and bitter gourd cooked in fish sauce.
Pinangat, Natong, or Laing 120px 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).
Sarsiado Tagalog Fish dish Fish that is cooked with tomato sauce and real tomatoes.
Sinanglay Bicol Fish A dish wherein fish, preferably Tilapia, is wrapped in pechay or mustard leaves and is simmered in rich coconut milk.
Sisig 120px 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.
Tapa 120px Meat dish Dried, cured, or marinated sliced beef that is fried or grilled.
Torta 120px 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.

Soups and stews

Name Image Region Type Description
Batchoy 120px Iloilo Noodle soup A noodle soup which originated in the district of La Paz, Iloilo City in the Philippines.
Bicol express 120px Popularized in the district of Malate, Manila Stew A stew made from long green chilies, coconut milk, alamang (shrimp paste) or daing (dried fish), onion, sliced or cubed pork meat, and garlic.
Bulalo 120px Soup/Stew A beef shank stew.
Callos 120px Stew A hearty stew of chorizo, beef tripe in tomato sauce.
Dinengdeng 120px Ilocos A bagoong soup based dish similar to pinakbet. It contains fewer vegetables and contains more bagoong soup base.
Dinuguan 120px Stew A savory stew of meat simmered in a rich, thick spicy gravy of pig blood, garlic, chili, and vinegar.
Ginataan 120px Soup/Stew Food cooked with gata - the Filipino word for coconut milk. Literally translated, ginataan means "done with coconut milk". Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another. Ginataang hipon refers to shrimp cooked in coconut milk, ginataang gulay to an assortment of vegetables cooked in coconut milk, ginataang alimango is mud crabs cooked in coconut milk, while ginataang manok is chickens cooked in coconut milk . Coconut milk can also be added to existing dishes, as in ginataang adobo
Kare-kare 120px Stew A meat, tripe, and oxtail stew with vegetables in peanut sauce customarily served with bagoong alamang (shrimp paste).
Mami 120px Soup Generic term for noodle soup. Usually made of beef, chicken, pork.
Menudo 120px Stew A stew of pork, pig liver, carrots and potatoes in tomato sauce.
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.
Papaitan Soup/Stew A sour beef/goat innards soup. The bile or papait (undigested grass juice) is used as the primary souring agent.
Pares Filipino word for "Pair". A viand, usually beef asado, served with rice and a bowl of soup
Pochero 120px Stew A beef/pork soup stew, usually nilagang baka, cooked with tomato sauce and pork and beans
Sinanglaw Ilocos Soup/Stew A hotpot made from beef innards.
Sinigang 120px Soup/Stew A sour soup/stew made with pork meat, beef or seafood, mixed with a variety of vegetables. Any sour fruit such as tamarind, unripe mango and pineapple is usually used as the souring agent.
Sopas Noodle Soup Western style chicken soup. Usually contains chicken strips in broth, onions, vegetables (mainly carrots, cabbage and celery), and macaroni noodles. It is cooked with evaporated milk to give it richer flavor.
Soup No. 5 Soup A soup made from bull's testes or penis.
Tinola 120px 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.
Lauja Soup/Stew A dish of carabao meat, pork or beef, in broth flavored with ginger, onions and fish sauce served as a soup or main entrée.

Noodle dishes

Name Image Region Type Description
Pancit lomi 120px Noodles A Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter.
Misua 120px Noodles A soup, usually of pork broth, with misua (very thin flour noodles).
Pancit luglug 120px Noodles Same as pancit palabok except with larger noodles. The name luglug comes from the sound made by the draining of the noodles.
Pancit canton Noodles Chinese-Filipino version of Cantonese lo mein using flour-based noodles.
Pancit bihon guisado 120px Noodles Stir-fried vermicelli noodles with vegetables and pork or chicken.
Pancit Tuguegarao or Batil-patong Cagayan Noodles Pancit originating from the province of Cagayan
Pancit Malabon 120px Tagalog Noodles Another variant of Pancit Palabok which uses shrimp, squid, and other seafoods as toppings. The noodles are thicker than that of the Palabok and Luglug.
Pancit estacion Cavite Noodles
Pancit palabok 120px Noodles Rice noodles cooked in anato seeds, usually served with hard-boiled egg, chicharon, spring onions, and kalamansi
Filipino spaghetti 120px Noodles Filipino version of spaghetti with a tomato (or sometimes banana ketchup) and meat sauce characterized by its sweetness and use of hotdogs or sausages.
Baked macaroni Noodles Filipino version of macaroni casserole, with a sauce base similar in flavor to Filipino spaghetti.
Sotanghon 120px Noodles A clear chicken soup with vermicelli noodles (sotanghon).

Vegetarian

Name Image Region Type Description
Ginisang monggo 120px 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.
Utan Cebu A popular soupy Cebuano dish made of different vegetables like okra, eggplant, malunggay, alugbati, squash, and taro root, yard long beans, tomatoes, season with ginger and bouillon cube and salt served over rice.

Rice

Name Image Region Type Description
Arroz Valenciana Glutinous rice Includes various diced meats, such as frankfurters/hot dogs, vienna sausage, chorizo de bilbao, carrots, celery, raisins, garlic, and onions mixed with glutinous rice.
Lugaw 120px Porridge Plain rice porridge. Not to be confused with Arroz Caldo, which contains chicken.
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 120px Rice A complex rice dish frequently involving seafood such as shrimps (hipon) and mussels (tahong) taken from Spanish cuisine that is mostly prepared during special occasions.
Sinangag 120px Rice Fried rice sauteed in garlic. A vital part of the "silog" meal ("Sinangag at Itlog"; trans: "fried rice and egg").
Tapsilog (Filipino cuisine) 120px Rice Refers to the combination of "Beef Tapa, sinangag, at itlog". It is also served with other viands such as Tocino (Tocilog), Hotdog (Hotsilog), and Longganisa (longsilog).

Preserved meat and fish

Name Image Region Type Description
Longganisa Sausage A pork sausage similar to a chorizo. It has it own regional variants such as Longganisang Ilocano and Longganisang Lucban of the Ilocos Province and of the City of Lucban, Quezon, respectively, that is made with lots of garlic, and Sweet Chorizo of Cebu which is similar to sausages but with a sweeter flavor.
Tinapa / Tuyo 120px Fish preserved through the process of smoking (tinapa) or drying (tuyo).
Tocino 120px A cured meat product native to the Philippines. It is usually made out of pork although beef is also used and is cured using sugar which gives it its "ham-like" glaze.

Pickles and side dishes

Name Image Region Type Description
Atchara 120px Pickle Refers primarily to unripe papaya in a pickling solution of sugar and vinegar. It also refers to other vegetables pickled in the same manner.
Burong mangga 120px Pickle A food made by mixing sugar, salt, and water to unripened mangoes that have previously been salted.
Ensaladang talong Salad A salad with boiled/grilled eggplant as the primary ingredient. It can be served as is, in a pickling solution of vinegar and garlic or with tomatoes, onions and bagoong alamang.

Miscellaneous and street food

Name Image Region Type Description
Balut 120px A fertilized duck (or chicken) egg with a nearly developed embryo inside that is boiled, shelled, and eaten as is or dipped in salt or spicy vinegar.
Binalot 120px 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.
Chicharon 120px Bulacan Snack Primarily refers to fried pork rinds. It is also made from chicken, mutton, beef, fish and fish skin and innards.
Fishballs 120px A common street food most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick dark brown sweet and sour sauce.
Isaw 120px A street food made from barbecued pig or chicken intestines. Another variant is deep-fried breaded chicken intestine.
Patupat (or Pusô) 120px A type of rice cake from South East Asia made from rice that has been wrapped in a woven palm leaf pouch or banana leaves then boiled.
Pinikpikan 120px A chicken dish wherein the chicken is beaten to death, dressed and roasted whole on a spit. Pinikpik means "beaten (with a hard object)", which is done to infuse the chicken meat with blood.
Siomai 120px Ground pork, beef, and shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers.
Siopao 120px 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.
Tokneneng and Kwek kwek 120px A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs.
Tokwa at baboy 120px A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw

Bread and pastries

Name Image Region Type Description
Binangkal 120px Visayas and Mindanao Fried dough Hard and crunchy fried flour balls covered in sesame seeds. Not to be confused with buchi, which is hollow and chewy on the inside.
Biskotso Iloilo Bread Baked bread topped with butter and sugar, or garlic
Buko Roll Tuguegarao Bread Baked bread filled with coconut and condensed milk
Buchi 120px Fried dough A local version of the Chinese sesame seed balls (jin deui). Variants can range from almost exactly the same as the Chinese version, to versions which do not use sesame seeds and are filled with local fillings like ube or bukayo. Also spelled butsi.
Empanada 120px Pastry A baked or fried stuffed bread or pastry. They usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins.
Ensaymada 120px Pastry A pastry or a brioche made with butter (instead of lard) and topped with grated cheese (usually queso de bola, the local name for aged Edam) and sugar.
Pan de coco Bread A rich sweet bread with a sweet coconut filling.
Pandesal 120px Bread
Pastel
Polvorón 120px 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.
Rosquillos 120px Cebu Cookies Philippine cookies made from flour, eggs, shortening, sugar, and baking powder. Its name comes from the Spanish word rosca (ringlet).[1][2] Not to be confused with Spanish rosquillos or roscos which are more akin to small doughnuts.
Shakoy 120px Visayas Fried dough A traditional doughnut variant from the Visayas islands with a distinctive twisted shape. Also known as siyakoy or lubid-lubid.
Utap 120px Cebu Pastry Variant spelling: otap. Oval-shaped puff pastry usually made with flour, shortening, coconut, and sugar.

Sweets

Name Image Region Type Description
Apas Oblong-shaped biscuits that are topped with sugar.
Banana cue 120px Deep fried Saba bananas coated in caramelised brown sugar.
Barquillos Iloilo/Negros Occidental A flat, sweet flour-based pastry rolled into a hollow tube. Sometimes eaten with sorbetes or western ice cream.
Barquiron Negros Occidental Barquillos filled with polvoron.
Baye baye Negros Occidental A sticky dessert made from newly harvested rice.
Belekoy Bulacan A sweet pastry made from flour, sugar, sesame seeds, and vanilla.
Bibingka 120px A type of cake made with rice flour, sugar, clarified butter, and coconut milk. Baked with coals from above and under, it is usually topped with butter, sugar, and desiccated coconut.
Binignit 120px A dessert soup made with coconut milk, tubers such as purple yam, sweet potato, and plantains as well as jackfruit, sago and tapioca pearls.
Biko 120px A sticky sweet delicacy made from glutinous rice, coconut milk, and brown sugar. It is similar to Kalamay, but uses whole grains. It is also known as Sinukmani or Sinukmaneng.
Bukayo A sweet popular with children, it is made by simmering strips of young, gelatinous coconut (buko) in water and then mixing these with sugar.
Buko pie 120px A traditional pastry, young coconut filled pie.
Camote cue 120px Deep fried kamote with caramelised brown sugar.
Cascaron A dessert made of rice flour, coconut and sugar.
Coconut jam 120px 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 120px A rich custard made of egg yolks with a layer of soft caramel on top (as opposed to crème brûlée, which has a hard caramel top). Sometimes sliced and added to other desserts such as halo-halo.
Dodol 120px Ilocos and Lanao A toffee-like food delicacy made with coconut milk, jaggery, and rice flour. Sticky, thick and sweet, it is served mostly during festivals such as Eid-ul-Fitr and Eid-ul-Adha.
Espasol 120px Laguna A cylindrical cake made of rice flour cooked in coconut milk and sweetened coconut strips, which is then dusted with toasted rice flour.
Ginanggang 120px Mindanao Grilled skewered Saba bananas brushed with margarine and sprinkled with sugar.
Halo-halo 120px 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 120px A popular bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines.
Kalamay 120px A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional).
Kutsinta 120px Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated mature coconut
Latik 120px Latík in the northern Philippines refers to coconut milk curds used as toppings. In the Visayan regions, it refers to a thick, sweet syrup made from coconut milk and sugar.
Maíz con hielo Similar to halo-halo, but instead made with corn kernels and sometimes with corn flakes as topping.
Maja blanca 120px A local variant of blancmange made of coconut milk and corn starch. May include sweet corn kernels.
Maruya 120px Fritters usually made from Saba bananas.
Moron Moron made from glutinous rice with two different flavors chocolate and with coconut milk
Nata de coco 120px
Palitaw 120px They are made from malagkít (sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs which are then dipped in grated coconut and presented with a separate dip of sugar and toasted sesame seeds.
Piaya Negros Occidental Snack A flat pastry filled with a jam made of muscovado sugar and sometimes sprinkled with sesame seeds, grilled on a pan. Different flavours include ube (purple yam), mango and chocolate.
Puto 120px Small white buns baked from rice flour. Variations include ube and pandan flavours, as well as toppings like cheese and salted duck egg. Sometimes used to accompany other dishes, usually dinuguan (black pudding stew).
Sapin-sapin 120px A layered glutinous rice and coconut dessert. Takes its name from the word sapin, "to spread" or "to cover".
Sorbetes 120px Traditional Filipino ice cream. Usually peddled by a sorbetero from a brightly coloured pushcart, it is sometimes made with coconut milk or rarely carabao milk. Typical flavours include ube, cheese, cookies and cream, avocado, strawberry, Chocnut (a popular crumbly chocolate and peanut sweet), and melon. Sorbetes is can be served on a cone, in a cup, or on bread such as pan de sal or hotdog buns.
Suman 120px Sticky rice steamed in banana leaf. Topped with a traditional brown sauce or sugar.
Taho 120px Made with fresh tofu, arnibal (a brown sugar and vanilla syrup), and sago pearls. Usually sold in the morning by a hawker known as a magtatahô and can be eaten as a breakfast. May be served either hot (straight from the magtatahô) or sometimes it can be purchased chilled. Probably developed from the Chinese treat douhua.
Turrón 120px 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.
Ube halaya 120px Ube jam, made from boiled and mashed purple yam. Ube halaya (Or halayang ube; variant spellings halea, haleya; from the Spanish jalea, "jam") is also used in pastries and other desserts such as halo-halo and ice cream.

Sauces and condiments

Name Image Region Type Description
Bagoong alamang (Shrimp paste) © BrokenSphere / Wikimedia Commons Shrimp paste made from minute shrimp or krill.
Bagoong monamon 120px A common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies.
Bagoong terong 120px 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 120px 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) 120px Sometimes spiced with labuyo peppers, or kalamansi lime juice
Peanut sauce 120px
Suka (Vinegar)
Toyo (Soy sauce)

Drinks

Name Image Region Type Description
Basi Ilocos Alcoholic beverage Made from sugar cane. If fermented longer, it turns into suka or vinegar.
Buko juice 120px Coconut water. The water inside a coconut.
Tuba (Palm wine) 120px Alcoholic beverage
Lambanog Visayas & Mindanao Alcoholic beverage Wine made of nipa palm or coconut. Sometimes known in Asia as arrack or coconut vodka.

Ingredients

Name Image Region Type Description
Atsuete (Annatto seeds) 120px Frequently used as a food coloring in dishes like kare-kare.
Ampalaya (Bitter melon) 120px Vegetable
Bangus (Milkfish) 120px Fish Generally considered the national fish of the Philippines. Popular dishes include daing na bangus, rellenong bangus, and sinigang na bangus.
Bawang (Garlic) 120px Spice
Bayabas (Guava) 120px Fruit
Bay leaf (Dahon ng Laurel) 120px Spice Referred to as "dahong paminta" (literally 'spice leaf') or "dahong laurel"
Bulaklak ng saging (Banana blossoms) 120px Flavoring Used as an ingredient ing kare-kare
Calabaza Vegetable
Gabi (Taro corm) 120px Root crop
Gata (Coconut milk) 120px
Glutinous rice 120px Grain
Gulaman 120px An edible thickening agent used to make jellies, flan, or desserts derived from dried seaweed.
Kanin (Rice) 120px Grain Called bigas when uncooked and kanin when cooked.
Kalamansi (Calamondin) Fruit
Kamote (Sweet potato) 120px Root crop
Kamoteng Kahoy (Cassava) 120px
Kamatis (Tomato) 120px Fruit
Kangkong (Water spinach) 120px Vegetable A semi-aquatic tropical plant grown as a leaf vegetable.
Kesong puti or Kasilyo 120px Cavite, Laguna, Bulacan, Samar, and Cebu Cheese A soft, white cheese, made from unskimmed carabao's milk, salt, and rennet.
Katuray 120px Flower
Kinampay 120px Bohol A specific variety of ube which is found mostly in Bohol, Philippines.
Kundol (Winter melon) 120px Vegetable
Labanos (Daikon radish) 120px Vegetable
Lapu-lapu (Grouper) 120px Fish
Luya (Ginger) 120px Spice
Malunggay (Moringa) 120px Vegetable
Mangga (Mango) 120px 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) 120px Bean
Okra 120px Vegetable
Paminta (Black pepper) 120px Spice Sometimes referred to as "butong paminta" (literally 'seed spice') to distinguish it from bay leaves ("dahong paminta")
Patola (Luffa) 120px Vegetable
Pechay (Chinese cabbage) 120px Vegetable
Pechay wombok (Napa cabbage) 120px Vegetable
Puso ng saging (Banana heart) 120px
Repolyo (Cabbage) 120px Vegetable
Saging na saba 120px Fruit A short wide plaintain that is often used in cooking. The other two kinds of saging (bananas) common in local markets are the dessert cultivars latundan and lakatan.
Sampalok (Tamarind) 120px Flavoring
Sayote (Chayote) 120px Vegetable
Sibuyas (Onion) 120px Spice
Siling labuyo 120px Spice Bird's eye chili, one of the hottest chili varieties.
Siling mahaba Spice
Singkamas (Jícama) 120px Root crop Sometimes eaten raw and dipped in salt.
Sitaw (Yardlong bean) 120px Bean
Sitsaro (Snow peas) 120px Pea
Talong (Eggplant) 120px Vegetable
Tausi (Fermented black beans) 120px Bean Usually sold in cans.
Tilapia 120px Fish
Tofu 120px Usually dried tofu or tokwa. 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) 120px
Ube (Purple yam) 120px Root crop
Wansoy (Coriander leaf or cilantro) 120px

See also

References

  1. ^ Lovebel G. Talisic. "Titay’s Liloan Rosquillos and Delicacies: Liloan Pride". OneCebu. Retrieved July 9, 2012. 
  2. ^ Burt Lao. "Titay’s Rosquillos". Everything Cebu. Retrieved July 9, 2012. 

External links

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