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  • 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.

  • Guyabano
    Posted in: Fruits


    The Filipino name for this fruit comes from the Spanish guanábana.

  • Calamansi Fruits Sliced into Halves
    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?

  • Pancit Malabon
    Pancit Malabon
    Posted in: Noodles

    Pancit Malabon by by Toyang Noresa.

    Named after its city of origin, Pancit Malabon has thick noodles and is characterized by having its sauce already mixed in with the noodles before serving.

    The toppings and ingredients are mostly seafood like squid and shrimp!

  • Puso ng Saging sa Puno
    Puso ng Saging
    Posted in: General Info

    Puso ng saging literally means “heart of banana” in the Tagalog language. It has been called “banana bell” in English.

    As you can see in the photo, a banana heart is reddish-purple on the outside.

  • 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.

  • 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.

  • buli
    Posted in: Fruits

    Photo of Buli Fruits by Mildred Cruz.

    Also known as silag or budyawi.