Photo of Special Tikoy by Angie Pastor
For the Chinese New Year holidays in the Philippines, tikoy is the most popular treat given and eaten. It is made from sticky rice that is ground into flour and then mixed with lard, water and sugar. White sugar give us white tikoy, brown sugar… brown tikoy. And there are now also ube and pandan flavors as well.
Turrones de Kasoy by Angie Pastor. This Filipino candy is associated with the province of Pampanga. The inspiration is the Spanish turrón, a nougat confection made of honey, sugar and egg white, with nuts. In the Philippines, it’s cashew in these turrones!
In general, the alimasag has thin legs (and usually a mottled or spotted shell, but not always), while the alimango has prominently large forelegs and a shell that is of a solid even color.
Shrimps & Chorizo by Mayette M. Garcia.
Originating from the Iberian peninsula, chorizo refers to several types of pork sausages. In the Philippines, the most common type is called chorizo de bilbao.
A visual tool developed by the Food and Nutrition Research Institute to help Filipinos acquire healthy eating habits.
Photo by Ahljhon Miranda of Lechon Paksiw. What to do with leftover
Not too long ago, dining in a restaurant was not a common thing among Filipinos.