Filipino Food

ABOUT FILIPINO FOOD

Get to Know the Cuisine of the Philippines

Laing

A quintessential Bicolano dish, LAING is dried taro leaves in coconut milk.

Adobong Pusit

Photo of Squid Dish by Ahljhon Miranda

Talangka

In Philippine cuisine, talangka is a tiny crab whose red fat is squeezed out and salted.

Gatâ

Coconut milk

Caycay

Featured photo: Sabina’s CayCay

These crunchy layered biscuits rolled in toasted peanuts are almost synonymous with Cebuano comfort food.

Mamon

Filipino sponge cake

Binagol

Binagól is a sweet snack from the Visayas region.

Its main ingredient is crushed or grated talyan, a type of root crop similar to gabi (taro).

Pakbet

Pakbet with Saluyot Leaves by Mommy Shelette. Pinakbet or Pakbet is a

KBL (Ilonggo Style)

KBL (Kadyos + Baboy + Langka). Photo by Mommy Shelette. Kadios refers

Munggo

Munggo with Special Bagoong by Rjay Carasco.

Munggo (also often spelled monggo) are mung beans.

Ginisang Munggo (sauteed mung beans) is a very popular dish in the Philippines. It can be flavored with pork or shrimp, and optionally topped or mixed with some crushed chicharon (pork rinds).