ABOUT FILIPINO FOOD

Instructions: Bite/Cut the end of the tube to squeeze the chocolate paste into your mouth.

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.

Photo by Eva Argenos of Pakaskas from Isla Verde, Batangas.

Pakaskas is a sweet treat consisting of palm sugar that’s liquified, then put into a mold of palm leaves until the liquid solidifies.

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?

Photo by Mildred Cruz… Balaw-balaw is a side dish that’s a specialty of Rizal province. It has a distinctive pinkish/light purplish color. “It’s like buro but without rice. Just shrimps, coconut milk, bamboo shoots, and ginger.”

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.

Egg Cracklets. Photo by Mildred Cruz.

New commemorative stamps featuring the Filipino culinary icon Teresita “Mama Sita” Reyes have been issued by the Philippine Postal Corporation (PHLPost) for the year 2018.

Biko, Nilupak & Kalamay na Mais by Toyang Noresa.

Kakanin is a whole genre of Filipino delicacies whose main ingredient is usually rice, sometimes corn or a root crop like cassava.

Ube Halaya by Aizel_77.

Also called halayang ube, this is a jam made from the Philippines’ favorite root crop, the purple yam locally called ube.