LIST: 200+ Philippine delicious dishes
1. Philippine adobo is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.
2. Afritada is a Spanish based Filipino dish consisting of chicken, beef, or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers. It is served on white rice and is a common everyday Filipino meal. It can also be used to cook seafood.
3. Barbecue or barbeque is a cooking method, a grilling device, a style of food, and a name for a meal or gathering at which this style of food is cooked and served.
4. Bopis is a piquant Filipino dish of pork or beef lungs and heart sautéed in tomatoes, chilies and onions. This spicy Filipino dish has Spanish origins, but the meaning in its original language, and even region of origin, are now lost.
5. Camaron rebosado is a deep-fried battered shrimp dish in Philippine cuisine. It is usually served with a sweet and sour sauce. It is a common dish in Philippine cuisine.
6. Chicken Pastel is a Filipino style chicken and vegetable dish with a thick and creamy sauce. In the original recipe, the chicken and vegetables are cooked separately and put together in a casserole, covered with a pie crust and then baked in the oven.
7. Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday dish.
8. In the Philippines, crispy tadyang ng baka is deep-fried beef ribs that is served with a siding of soy sauce and vinegar (toyo't suka) and/or pickled vegetables (atchara). The ribs are regarded as a pulutan, best served with beer. Crispy tadyang is similar to baby back ribs but made of beef and fried instead of grilled.
9. Curacha, also known as "spanner crab" or "red frog crab", is a local Chavacano name given to Ranina ranina, commonly found in the waters of Sulu province and Zamboanga and Bataan province. It is a large crab with a red color, which stays the same in color even when cooked. The crab is usually steamed or boiled so its flavor is preserved. Unlike most crabs whose majority of meat can be found in their claws, most of the meat in curacha is found in its body.
10. Daing, Tuyô, or Bilad refers to dried fish from the Philippines. Fish prepared as daing are usually split open, gutted, salted liberally, and then sun and air-dried. There are also "boneless" variants which fillets the fish before the drying process.
11. Embutido, enchido or embotit is one of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies.
12. Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish or meat marinated and cooked in an acidic mixture and colored with pimenton or saffron.
13. Picadillo (Giniling) is a traditional dish in many Latin American countries and the Philippines that is similar to hash. It is made with ground beef, tomatoes, raisins, olives, and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savoury pastries or croquettes.
14. Halabós (na hipon) is a Filipino cooking process consisting of fresh shrimp, crab, or other crustaceans cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce.
15. Hamonado is a Filipino dish consisting of meat marinated and cooked in a sweet pineapple sauce. It is a popular dish during Christmas in Philippine regions where pineapples are commonly grown. Hamonado is also a general term for savory dishes marinated or cooked with pineapple in the Philippines.
16. Humbà, also spelled hombà, is a Filipino braised pork dish originating from the Visayas Islands of the Philippines. It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and fermented black beans sweetened with muscovado sugar.
17. Chicken inasal, commonly known simply as inasal, is a variant of lechon manok. It is chicken marinated in a mixture of calamansi, pepper, coconut vinegar and annatto, then grilled over hot coals while basted with the marinade. It is served with rice, calamansi, soy sauce, chicken oil and vinegar.
18. Inihaw na Liempo or Grilled Pork Belly is a Filipino dish wherein pork belly are marinated in lemon and soy sauce before grilling. Grilled pork belly is a popular dish served in parties, beachside barbecues, or with liquor in the Philippines.
19. Inun-unan is the Visayas version of paksiw. See paksiw.
20. KBL or Kadyos Baboy Langka is an original Ilonggo recipe. This recipe is made with kadyos, also known as pigeon peas, baboy or pork that is usually with fat, green langka or jack fruit and soured with batwan or batuan.
21. Kadyos Manok Ubad (ubad is the pith of a banana tree)
22. Kaldereta or caldereta is a goat meat stew from the Philippines. Variations of the dish use beef, chicken, or pork. Commonly, the goat meat is stewed with vegetables and liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce.
23. Kinunot or Kinunot na is a Filipino dish from the Bicol province made with flaked stingray, moringa leaves and chillies cooked in a spiced coconut cream sauce. Kinunot na Pagi means flaked in Bicolano and pagi means stingray.
24. Kinilaw (kilawin), also referred to as Philippine ceviche, is a raw seafood dish and preparation method native to the Philippines, similar to the Latin American dish ceviche, carried from the islands by the Manila Galleon to Guam, Mexico, Peru, and Spain during the colonial period.
25. In most regions of the Philippines, lechón (also spelled litson or lichon) is prepared throughout the year for special occasions, festivals, and the holidays. Although it acquired the Spanish name, Philippine lechón has pre-Hispanic origins as pigs are one of the native domesticated animals of all Austronesian cultures and were carried throughout the Austronesian Expansion all the way to Polynesia. It is a national dish of the Philippines. There are two major types of preparing lechon the Philippines, the "Manila lechon" (or "Luzon lechon"), and the "Cebu lechon" (or "Visayas lechon").
26. Lengua Estofado is a type of ox tongue stew. The tongue was made very tender and cooked with tomato, soy sauce, vinegar, and sugar. This recipe is a hybrid of Spanish and Filipino estofado. The latter makes use of soy sauce, vinegar, and sugar, while its Spanish counterpart utilizes diced tomato. White wine and olives are added, along with bay leaves to make the dish stand out. This is a recipe is a keeper.
27. Lumpia are various types of spring rolls commonly found in Indonesia and the Philippines. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or fresh.
28. Mechado is a braised beef dish originating from the Philippines inspired by culinary methods of Spain, which it was a former colony of. Soy sauce and calamansi fruits are key ingredients to the braising liquid.
29. Morcón is a Philippine braised beef roulade made with beef flank steak stuffed with hard-boiled eggs, carrots, pickled cucumber, cheese, and various sausages. It is commonly served during Christmas and other festive occasions.
30. Paksiw is a Filipino style of cooking, whose name means "to cook and simmer in vinegar." Common dishes bearing the term, however, can vary substantially depending on what is being cooked.
31. Pata tim, also spelled patatim, is a Filipino braised pork hock dish slow-cooked until very tender in soy sauce, black peppercorns, garlic, bay leaves, and star anise sweetened with muscovado sugar. It also commonly includes péchay and mushrooms.
32. Pinakbet is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce. The word is the contracted form of the Ilokano word pinakebbet, meaning "shrunk" or "shriveled."
33. Pinangat (Natong, or Laing) na isda, also called pangat na isda, is a Filipino dish from Southern Luzon consisting of fish and tomatoes stewed in a broth soured with fruits like calamansi, bilimbi, tamarind, or santol. It can also be used to cook shrimp. It is similar to sinigang, but it is not as tart.
34. Relleno means stuffed or pinalamanan in Filipino. Philippine rellenos are bangus, alimasag, pusit, hipon, manok and more.
35. Sarsiado is a fish dish from the Philippines which features tomatoes and eggs. The name sarsiado in the Tagalog language means "cooked with a thick sauce". The name is derived from the Filipino word sarsa which in turn is from the Spanish word salsa, which means "sauce".
36. Sinanglay is a Filipino dish made from stuffed fish wrapped in leafy vegetables and lemongrass or pandan leaves cooked in a spicy coconut milk sauce. It is a type of ginataan and originates from the Bicol Region.
37. Sisig is a Kapampangan dish made from parts of pig head and chicken liver, usually seasoned with calamansi, onions and chili peppers. Sisig was first mentioned in a Kapampangan dictionary in the 17th century meaning "to snack on something sour" and "salad".
38. Tapa is dried or cured beef, mutton, venison or horse meat, although other meat or even fish may be used. Filipinos prepare tapa by using thin slices of meat and curing these with salt and spices as a preservation method. Tapa is often cooked fried or grilled.
39. Torta (omelette) talong, is a Filipino omelette made by pan-frying grilled whole eggplants dipped in an egg mixture. It is a popular breakfast and lunch meal in the Philippines. A common variant of tortang talong is rellenong talong, which is stuffed with meat, seafood, and/or vegetables. Other kinds of Pinoy torta are giniling, sardinas, dulong, tuna, alimasag, talong with giniling, corned beef, and more.
40. Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya.
41. Batchoy, less commonly spelled batsoy, is a noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is often referred to as La Paz Batchoy.
42. Bicol Express, known natively in Bikol as sinilihan, is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chilies, coconut milk, shrimp paste or stockfish, onion, pork, and garlic.
43. Bulalô is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has melted into the clear broth. It typically includes leafy vegetables, corn on the cob, scallions, onions, garlic, ginger, and fish sauce.
44. Callos is a hearty stew made of beef tripe, ox feet, Chorizo de bilbao, garbanzo beans, green peas and bell peppers slow-cooked in a paprika-infused tomato sauce.
45. Dinengdeng is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains squash and more bagoong monamon soup base.
46. Dinuguan is a Filipino savory stew usually of pork offal and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili, and vinegar.
47. Ginataan, alternatively spelled guinataan, is a Filipino term which refers to food cooked with gatâ. 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. Other ginataan dishes are mais, gulay, bilo bilo, langka, isda, tulingan, munggo, manok, santol, hipon, and so much more.
48. Kare-kare is a Philippine stew complemented with a thick savory peanut sauce. It is made from a variation base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. Kare-kare can also be made with seafood or vegetables.
49. Lauya (pork and vegetable stew). Beef lauya is a Filipino style soup dish. It is similar to nilaga, but has garlic, ginger, sugar and sweet potatoes. Beef shank is used this recipe.
50. Mami is a Filipino noodle soup made with wheat flour noodles, broth and the addition of meat or wonton dumplings. It is a type of pancit.
51. Menudo, also known as ginamay, is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. Unlike the Mexican dish of the same name, it does not use tripe or red chili sauce.
52. Nilaga, in English boiled. There are so many kind of nilaga dishes in the Philippines, like, baka, baboy, pata, manok, mais, saba, kamote, saging, etc.. The photo below is Beef Nilaga.
53. Pancit Molo or Filipino pork dumpling soup is a type of soup using wonton wrappers which originated from Molo district in Iloilo City. It consists of a mixture of ground pork wrapped in molo or wonton wrapper, shredded chicken meat, and also shrimps.
54. Papaitan is a famous Ilocano soup dish mostly composed of cow or goat innards.
55. The Filipino term Pares commonly refers to Beef Pares, a braised beef stew served with garlic fried rice, and a bowl of clear soup. It is particularly associated with specialty roadside diner-style establishments known as Pares House that specialize in serving these type of meals.
56. Pochero or Puchero is a well-loved Filipino stew. It is one of the many Spanish-influenced dishes that has been adapted to suit Filipino tastes and has evolved to include meat and produce that are abundant locally.
57. Sinanglaw is a Filipino soup dish prepared with beef and beef offal flavoured with kamias and bile, nearly similar to pinapaitan.
58. Sinigang is a Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind, although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. Other sinigang dishes are baboy, miso, hipon, bangus, salmon, manok, and many more.
59. Sopas is a Filipino macaroni soup made with elbow macaroni, various vegetables, and meat, in a creamy broth with evaporated milk. It is regarded as a comfort food in the Philippines and is typically eaten during breakfast, cold weather, or served to sick people.
60. Soup Number Five, variously spelled Soup No. 5 or Soup #5, is a soup made from bull's testes or penis. The dish originates from Filipino cuisine. It is believed to have aphrodisiac properties.
61. Tinola, a dish often made of chicken, although pork and fish can also be used, wedges of green papaya, and chili pepper leaves, in broth flavored with ginger, onions and fish sauce served as a soup or main entrée.
62. Pancit lomi, a Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter.
63. Misua, a soup with misua (very thin flour noodles). Choice of protein can include: meatballs, canned tuna in tomato sauce, and chicken.
64. Pancit luglug, similar to pancit palabok, except made with larger noodles. The name luglug comes from the sound made by the draining of the noodles.
65. Pancit canton, Chinese-Filipino version of Cantonese lo mein using flour-based noodles.
66. Pancit bihon guisado, stir-fried vermicelli noodles with vegetables and pork or chicken.
67. Pancit Tuguegarao or Batil-patong, pancit originating from the province of Cagayan
68. Pancit Malabon, 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.
69. Pancit Estacion is a type of pancit, or stir-fried rice noodle dish, which originated in Tanza, Cavite, Philippines. Its main ingredient is mung bean sprouts. Its sauce includes corn starch, atsuete, tinapa and kamias.
70. Pancit palabok, rice noodles cooked in anato seeds, usually served with hard-boiled egg, chicharon, spring onions, and kalamansi
71. Filipino spaghetti, Filipino version of spaghetti with a tomato (or sometimes banana ketchup) and meat sauce characterized by its sweetness and use of hotdogs or sausages.
72. Baked macaroni, Filipino version of macaroni casserole, with a sauce base similar in flavor to Filipino spaghetti.
73. Sotanghon, a clear chicken soup with vermicelli noodles (sotanghon).
74. Ginisang monggo, sauteed mung beans in onions and tomatoes. Variants can include the addition of coconut milk, dried fish, chicken, thinly-sliced pork, or vegetables such as kangkong (water spinach), langka (jackfruit), and malunggay (moringa).
75. Kinilnat, 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.
76. Laswa, a popular soupy Visayan dish made of different vegetables, including okra, eggplant, malunggay, alugbati, squash, and taro root, yard long beans, tomatoes, served over rice.
77. Arroz a la valenciana, a hearty, glutinous rice dish that incorporates various ingredients, such as chorizo de bilbao, carrots, raisins, pork, chicken, bell peppers, garlic and onions. Turmeric is used to give the bright yellow colour characteristic of the dish. It is often garnished with sliced hard boiled eggs.
78. Lugaw, also spelled lugao, is a Filipino glutinous rice gruel or porridge. Lugaw includes various dishes, both savory and sweet. In Visayan regions, savory lugaw are collectively referred to as pospas. Lugaw is widely regarded as comfort food in the Philippines.
79. Champorado, 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.
80. Paelya, 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.
81. Sinangag, fried rice sauteed in garlic. A vital part of the "silog" meal ("Sinangag at Itlog"; trans: "fried rice and egg").
82. Silog, refers to the combination of sinangag (fried rice), itlog (egg) and meats. The name of the meats are then suffixed to the word silog, turning meats such as tapa and longganisa into tapsilog and longsilog, It is also served with other viands such as Tocino (Tocilog), Hotdog (Hotsilog), and Bangus (milkfish) (bangsilog).
83. Longganisa, a pork sausage similar to a chorizo. It has its 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 much garlic, and Sweet Chorizo of Cebu which is similar to sausages but with a sweeter flavor.
84. Tinapa, a Filipino term, is fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from blackfin scad, or from milkfish, which is locally known as bangus.
85. Tuyo, fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food.
86. Tocino, 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.
87. Atchara, refers primarily to unripe papaya in a pickling solution of sugar and vinegar. It also refers to other vegetables pickled in the same manner.
88. Burong mangga, a food made by mixing sugar, salt, and water to unripened mangoes that have previously been salted.
89. Ensaladang talong, 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.
90. Balut, 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.
91. 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.
92. Chicharon, primarily refers to fried pork rinds. It is also made from chicken, mutton, beef, fish and fish skin and innards.
93. Fishballs, 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.
94. Isaw, a street food made from barbecued pig or chicken intestines. Another variant is deep-fried breaded chicken intestine.
95. Patupat (or Pusô), 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.
96. Pinikpikan, 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.
97. Siomai, ground pork, beef, and shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers.
98. 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.
99. Tokneneng is a tempura-like Filipino street food made by deep-frying orange batter covered hard-boiled eggs. A popular variation of tokneneng is kwek kwek. The main difference between the two lies in the egg that is used. Kwek kwek is traditionally made with quail eggs, while tokneneng is made with duck eggs.
100. Kwek Kwek or Orange eggs are boiled quailed eggs coated with an orange batter and deep-fried until the batter is crispy. This is categorized as a street food and are sold along with fish balls, squid balls, and chicken balls.
101. Tokwa't baboy, 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. It is a type of kinilaw.
102. Araro, Cookies made of flour, egg, sugar and salt
103. Binaki (Pintos), steamed corn sweet tamales.
104. Binangkal, hard and crunchy fried flour balls covered in sesame seeds. Not to be confused with buchi, which is hollow and chewy on the inside.
105. Biskotso, baked bread topped with butter and sugar, or garlic
106. Buko Roll, baked bread filled with coconut and condensed milk
107. Buchi, 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.
108. Crema de fruta, a layered dessert made with sponge cake, custard, gelatin, and fresh or preserved fruits
109. Empanada, a baked or fried stuffed bread or pastry. They usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins.
110. Ensaymada, 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.
111. Mango float, an icebox cake variant of crema de fruta made with graham crackers, whipped cream, and fresh mangoes
112. Pan de coco, a rich sweet bread with a sweet coconut filling..
113. Polvorón, 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.
114. Roscas, a pastry cookie made from lard, anise, flour, sugar, salt, butter, yeast, seasonings, and egg yolks, as well as tuba as its liqueur component.
115. Rosquillos, Filipino cookies made from flour, eggs, shortening, sugar, and baking powder. Its name comes from the Spanish word rosca (ringlet). Not to be confused with Spanish rosquillos or roscos which are more akin to small doughnuts.
116. Shakoy, a traditional doughnut variant from the Visayas islands with a distinctive twisted shape. Also known as siyakoy or lubid-lubid.
117. Otap, variant spelling: otap. Oval-shaped puff pastry usually made with flour, shortening, coconut, and sugar.
118. Apas, oblong-shaped biscuits that are topped with sugar.
119. Banana cue, deep fried Saba bananas coated in caramelised brown sugar.
120. Barquillos, a flat, sweet flour-based pastry rolled into a hollow tube. Sometimes eaten with sorbetes or western ice cream.
121. Barquiron, Barquillos filled with polvoron. "Bar" for Barquillos + "por" for Polvoron.
122. Baye baye. A sticky dessert made from newly harvested rice.
123. Belekoy. A sweet pastry made from flour, sugar, sesame seeds, and vanilla.
124. Bibingka. 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.
125. Binignit. A dessert soup made with coconut milk, tubers such as purple yam, sweet potato, and plantains as well as jackfruit, sago and tapioca pearls.
126. Biko. 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.
127. 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.
128. Buko pie. A traditional pastry, young coconut filled pie.
129. Camote cue. Deep fried kamote with caramelised brown sugar.
130. Cascaron. A dessert made of rice flour, coconut and sugar.
131. Coconut jam. A food spread, a custard jam in the general sense, consumed mainly in Southeast Asia and made from a base of coconut and sugar.
132. Leche flan. 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.
133. Dodol. 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.
134. Espasol. A cylindrical cake made of rice flour cooked in coconut milk and sweetened coconut strips, which is then dusted with toasted rice flour.
135. Ginanggang. Grilled skewered Saba bananas brushed with margarine and sprinkled with sugar.
136. 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.
137. Hopia. A popular bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines.
138. Kalamay. A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional).
139. Kutsinta. Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated mature coconut
140. 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.
141. Maíz con hielo. Similar to halo-halo, but instead made with corn kernels and sometimes with corn flakes as topping.
142. Maja blanca. A local variant of blancmange made of coconut milk and corn starch. May include sweet corn kernels.
143. Maruya. Fritters usually made from Saba bananas.
144. Morón. Like most suman, the morón is made from glutinous rice, but is smoothened and then either striped or divided into two flavor parts, one part being flavored with chocolate from the local cacao and the other part with coconut milk
145. Nata de coco. Also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Komagataeibacter xylinus.
146. Palitaw. 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.
147. Piaya. 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.
148. Puto. 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).
149. Sapin-sapin. A layered glutinous rice and coconut dessert. Takes its name from the word sapin, "to spread" or "to cover".
150. Sorbetes. 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.
151. Suman. Sticky rice steamed in banana leaf. Topped with a traditional brown sauce or sugar.
152. Taho. 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.
153. 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.
154. Ube halaya. 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.
155. Ube ice cream. An ice cream made out of mashed ube, milk, sugar and crushed ice. It is then mixed using an ice cream mixer
156. Alamang. Shrimp paste made from minute shrimp or krill.
157. Bagoong monamon. A common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies.
158. 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.
159. Banana ketchup. A prepared condiment made from banana fruit mashed, with sugar, vinegar, and spices, and colored with red food coloring.
160. 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
161. Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. Some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark.
162. Patis (Fish sauce). Sometimes spiced with labuyo peppers, or kalamansi lime juice
163. Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.
164. Tultul. A type of rock salt.
165. Toyo (Soy sauce). Soy sauce, also spelled as shoyu or soya sauce, is an East Asian liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
166. Vinegar (Suka) is an aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria. There are many types of vinegar, depending on source materials.
167. Basi. Made from sugar cane. If fermented longer, it turns into suka or vinegar.
168. Buko juice. Coconut water. The water inside a coconut.
169. Tapuy (rice wine). An alcoholic rice drink made of glutinous rice. It is a clear full-bodied wine with a strong alcoholic flavor, moderately sweet and often leaves a lingering taste.
170. Lambanóg is a traditional Filipino distilled palm liquor made from coconut or nipa palm sap. It is derived from tubâ that has been aged for at least 48 hours. It originates from Luzon island in the northern Philippines.
171. Atsuete (Annatto seeds). Frequently used as a food coloring in dishes like kare-kare.
172. Ampalaya (Bitter melon).
173. Bangus (Milkfish). Generally considered the national fish of the Philippines. Popular dishes include daing na bangus, rellenong bangus, and sinigang na bangus.
174. Batuan, is a sour fruit that was commonly used as a vegetable when unripe
175. Bawang (Garlic). Is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion. It is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use.
176. Bayabas (Guava).
177. Bay leaf (Dahon ng Laurel). Referred to as "dahong paminta" (literally 'spice leaf') or "dahong laurel"
178. Bulaklak ng saging (Banana blossoms). Used as an ingredient ing kare-kare
179. Calabaza, also Kalabasa (Squash).
180. Gabi (Taro corm).
181. Gata (Coconut milk). Is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa.
182. Glutinous rice. Is a type of rice grown mainly in Southeast and East Asia, Northeastern India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
183. Gulaman. An edible thickening agent used to make jellies, flan, or desserts derived from dried seaweed.
184. Kanin (Rice). Called bigas when uncooked and kanin when cooked.
185. Kalamansi (Calamondin). Is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines and surrounding areas in southern China, Taiwan, Borneo, and Sulawesi. Calamansi is ubiquitous in traditional Filipino cuisine.
186. Kamote (Sweet potato). The sweet potato or sweetpotato is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens.
187. Kamoteng Kahoy (Cassava). Is a long tuberous starchy root that is an essential ingredient in many Latin American and Caribbean cuisines. It is eaten mashed, added to stews, and used to make bread and chips. Cassava, also known as yuca, must be cooked or pressed before it's eaten, as it is poisonous in its raw form.
188. Kamatis (Tomato). The tomato is the edible, often red, berry of the plant Solanum lycopersicum, commonly known as a tomato plant.
189. Kangkong (Water spinach). Ipomoea aquatica is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots and it is originated from Malaysia, a country in South-East Asia.
190. Kesong puti or Kasilyo. A soft, white cheese, made from unskimmed carabao's milk, salt, and rennet.
191. Katuray is an edible flower of a tree 5-12 meters high
192. Kinampay. A specific variety of ube which is found mostly in Bohol, Philippines.
193. Kundol (Winter melon). Benincasa hispida, the wax gourd, also called ash gourd, white gourd, winter gourd, tallow gourd, ash pumpkin, winter melon, Chinese preserving melon and Puhul, is a vine grown for its very large fruit, eaten as a vegetable when mature.
194. Labanos (white radish). is grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with bite.
195. Lapu-lapu (Grouper). Red fish.
196. Luya (Ginger). Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. Salabat is created using ginger.
197. Malunggay (Moringa).
198. Mangga (Mango). 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.
199. Monggo (Mung bean). The mung bean, alternatively known as the green gram, maash, or moong, is a plant species in the legume family. The mung bean is mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It is used as an ingredient in both savory and sweet dishes.
200. Okra. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins.
201. Paminta (Black pepper). Sometimes referred to as "butong paminta" (literally 'seed spice') to distinguish it from bay leaves ("dahong paminta")
202. Patola (Luffa).
203. Pechay (Chinese cabbage).
204. Pechay wombok (Napa cabbage)
205. Pili Nut. A type of nut belonging to the genus Canarium. Mostly used in desserts, the edible nut is cultivated only in the Philippines.
206. Puso ng saging (Banana heart).
207. Repolyo (Cabbage)
208. Saba, is 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.
209. Sayote (Chayote)
210. Sibuyas (Onion)
211. Siling labuyo. Bird's eye chili, one of the hottest chili varieties.
212. Siling mahaba.
213. Singkamas (Jícama). Sometimes eaten raw and dipped in salt.
214. Sitaw (Yardlong bean)
215. Sitsaro (Snow peas)
216. Tabon-tabon. A type of fruit used as souring agent and antiseptic in local dishes especially Kinilaw. Records show that ancient Filipinos used this already as an ingredient predating Spanish colonization.
217. Talong (Eggplant)
218. Tausi (Fermented black beans). Usually sold in cans.
220. Tofu. 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.
221. Togue (Bean sprouts).
222. Ube (Purple yam)
223. Wansoy (Coriander leaf or cilantro)