Yema is the Spanish word for “egg yolk.” This soft Philippine candy is shaped into a pyramid or a ball, and then wrapped in cellophane. It originated from Spain, where nuns in monasteries used egg yolks donated to them by winemakers (who used only the white part of eggs in their winemaking process) to make sweets and pastries.
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.
Haw flakes are deliciously tart sweets made from the fruit of the Chinese hawthorn tree. The dark pink candy is formed into thin disks, about a dozen or so of which are packaged as one cylindrical stack or roll.
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!
Photo By Toyang Noresa of Suman Topped With Macapuno Strings
Can you tell the difference between authentic macapuno and young coconut being passed off as macapuno?
A classic recipe…
What makes it Pinoy spaghetti? Take a close look and taste.
Filipino spaghetti is known for its sweet sauce and the prominent addition of sliced hotdogs.