Filipino Food

Kaong

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.

Pokpoklo

After lato, pokpoklo is arguably the next most popular edible seaweed in the Philippines. It is popular in the Ilocos region of northern Luzon.

Banana Ketchup

Bottles of UFC Tamis Anghang Banana Catsup on Store Shelf. Photos by Angie Pastor.

Banana ketchup is a popular Filipino condiment made from bananas, sugar, vinegar and spices. Its natural color is brownish, but it is colored red to resemble tomato ketchup.

Pili & Sili Ice-Cream from Albay (1st Colonial Grill)

Sorbetes

Sorbetes is Filipino ice cream! Homemade ice cream sold cheaply from street carts is jokingly referred to as “dirty ice cream.”

Pinggang Pinoy

A visual tool developed by the Food and Nutrition Research Institute to help Filipinos acquire healthy eating habits.

Pinipig

Pinipig refers to immature grains of glutinous rice pounded until flat before

Haluhalo

Photo by Tarshera of HALUHALO, an icy Filipino treat that is most popular during the very hot summer season in the Philippines, in April and May. It’s a hodgepodge of sweetened preserved fruits, evaporated milk, and crushed ice topped with ice cream or leche flan.

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