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  • Pakaskas
    Pakaskas
    Posted in: Filipino Candy, Filipino Snacks

    Photo by Eva Argenos of Pakaskas from Isla Verde, Batangas.

    Pakaskas is a sweet treat consisting of palm sugar that’s liquified, then put into a mold of palm leaves until the liquid solidifies.

  • Calamansi Fruits Sliced into Halves
    Calamansi
    Posted in: Fruits

    Calamansi is the citrus fruit of the Philippines! It’s very round and fairly small… In fact, one can’t think of a smaller-sized citrus fruit… Hmm… Calamansi juice cleanse, anyone?

  • Balaw Balaw of Rizal Province
    Balaw-Balaw
    Posted in: Filipino Condiments

    Photo by Mildred Cruz… Balaw-balaw is a side dish that’s a specialty of Rizal province. It has a distinctive pinkish/light purplish color. “It’s like buro but without rice. Just shrimps, coconut milk, bamboo shoots, and ginger.”

  • Shrimp & Chorizo
    Chorizo de Bilbao
    Posted in: Meat

    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.

  • Biko, Nilupak & Kalamay na Mais
    Kakanin
    Posted in: Filipino Snacks, Kakanin

    Biko, Nilupak & Kalamay na Mais by Toyang Noresa.

    Kakanin is a whole genre of Filipino delicacies whose main ingredient is usually rice, sometimes corn or a root crop like cassava.

  • Halayang Ube
    Ube Halaya
    Posted in: Filipino Snacks

    Ube Halaya by Aizel_77.

    Also called halayang ube, this is a jam made from the Philippines’ favorite root crop, the purple yam locally called ube.

  • Tablea
    Posted in: General Info

    Philippine tablea is roasted, ground and molded nibs of fermented pure (100%) cacao beans without added ingredients and additives.

  • Filipino bittergourd dish
    Ginisang Ampalaya
    Posted in: Recipes

    Featured photo of Ginisang Ampalaya by Mayette Garcia

    Ampalaya is the Tagalog word for “bitter gourd” or “bitter melon.” Ginisa means “sautéed.” Here is a simple recipe for sautéed bitter gourd in Philippine cuisine.

  • Filipino hotdogs in giniling
    Filipino Hotdogs
    Posted in: Meat

    Giniling na baboy (ground pork) with sliced Filipino hotdogs by John Braza… What distinguishes Filipino hotdogs? Most prominently perhaps it’s the bright red color. And yes, it’s artificial color! Popular brands: San Miguel Purefoods Tender Juicy Hotdogs and RFM Swift Mighty Meaty Hotdogs.

  • Lokot-Lokot
    Lokot-Lokot
    Posted in: Filipino Snacks

    Also known as Zambo Rolls — from the Zamboanga peninsula of the large island of Mindanao in southern Philippines!

    Lokot-lokot is a crunchy, golden brown delicacy produced and served during special occasions.

  • Pitsi-Pitsi
    Pitchi Pitchi
    Posted in: Filipino Snacks

    Colorful Pichi Pichi by Aizel_77.

    Pitsi-Pitsi is a native Filipino snack made from cassava and sugar. It often is naturally light golden-brown, but you can add food coloring to liven it up, as you can see in the photo.

  • Kaong
    Kaong
    Posted in: Fruits

    Kaong is the fruit of the sugar palm tree whose scientific name is Arenga pinnata. Translucently white in color and chewy in texture, the cute-sized fruits of the kaong are a popular ingredient in haluhalo, together with macapuno and nata de coco.

  • Fried Sesame Balls
    Buchi
    Posted in: Filipino Snacks

    Balls of glutinous-rice flour deep-fried and then covered with sesame seeds.

  • Chicken adobo with rice, and salted egg on banana leaf.
    Chicken Adobo
    Posted in: Meat

    Photo by Jeric Travis of chicken adobo with rice and salted egg on banana leaf. Adobong manok na may kasamang itlog na maalat at kanin. Nakahain sa dahon ng saging. Recipe to be posted soon!