Filipino Food

ABOUT FILIPINO FOOD

Get to Know the Cuisine of the Philippines

Kamote

Nilagang Kamote, Asukal at Dari Creme by Mayette M. Garcia.

Boiled Sweet Potatoes, White Sugar, and Dari Creme.

Chichacorn

Photo by MeNi C.

Chichacorn is a semi-popped style of cornick that uses glutinous corn, which is treated with lime before frying. The name is a combination of the words chicharon (crispy pork rinds) and corn.

Rosquillos are one of the baked goodies most associated with Cebu. Rumored to have been coined by Philippine president Sergio Osmeña himself, the name comes from the Spanish word rosca, meaning “ring.”

Sabaw

Broth or soup… Sabaw is the liquid portion of Filipino stews like

Belekoy

A sweet Filipino delicacy from the province of Bulacan.

Ginisang Ampalaya

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.

Langka

Langka or Nangka is the Tagalog word for “jackfruit.” It’s the largest fruit that grows on a tree! See the other photo!

Inasal

The word “inasal” means grilled or barbecued. Chicken Inasal is a famous

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.