Filipino Food

Batwan

These batwan fruits are used as souring agents in Ilonggo cuisine.

Bukayo

Bukayo, the sweet coconut treat… Photo by SuperNam25 from the Bicol region of the Philippines.

What Muslim Filipinos Have Traditionally Eaten in the Southern Philippines

When the Spaniards came to the Philippines in the sixteenth century, Islam

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.

Dulong

Sariwang Dulong na Kinilaw. Prepared and Photographed by Eva Argenos.

Dulong is a term commonly used in the Philippines to describe a set of small fishes caught using fine-meshed nets (i.e., with a mesh size of less than 3 cm).

Bilao

A bilao has traditionally been used as a rice winnower, but is

Lokot-Lokot

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.

Purefoods Tender Juicy Hotdog

Note to Filipino Americans: Martin Purefoods is NOT the San Miguel Purefoods Tender Juicy Hotdog you know from the Philippines.

Mustasa

Photo of mustasa (mustard) leaves by Angie Pastor. Though eaten here and there, mustasa is more famous in the Philippines for being mentioned in the lyrics of the folk song Bahay Kubo.

Azucena (Dog Meat)

Some like to eat dogmeat raw, ony slightly seared on the skin, and with a sawsawan made out of uncooked liver mashed with vinegar, garlic and onions.

Others like their azucena fully cooked, adobo-style, with a handful of hot red peppers. Raw dogmeat is served with gin, and adobo dogmeat is served with beer.

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