Filipino Food

Turon (Sagimis)

Turón is banana wrapped like a spring roll and deep fried with brown sugar. The banana often used is the fat saba variety. Jackfruit is sometimes included in the filling for a sweeter flavor.

Caycay

Featured photo: Sabina’s CayCay

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

Pokpoklo

After lato, pokpoklo is arguably the next most popular edible seaweed in the Philippines. It is popular in the Ilocos region of northern Luzon.

Ampalaya

Photo by Angie Pastor.

Ampalaya is the Tagalog word for this vegetable called “bitter gourd” in English.

Buli

Photo of Buli Fruits by Mildred Cruz.

Also known as silag or budyawi.

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.

Pinggang Pinoy

A visual tool developed by the Food and Nutrition Research Institute to help Filipinos acquire healthy eating habits.

Sinaing na Tulingan

Sinaing na Tulingan by Angie Pastor.

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.