Filipino Food

Stik-O

Stik-O is a popular brand of chocolate-flavored wafer sticks in the Philippines. Recently, there have been newer flavors like ube, strawberry and coconut pandan.

Photo by Toyang Noresa of Spicy Tamarind Champoy from Batangas. Champoy is traditionally made not with tamarind, but yangmei fruit. And do you remember the Champoy theme song? We have the recording and lyrics!

Bagoong

Bagoóng is a paste made from fish or small shrimps that are salted and fermented for several weeks. The liquid byproduct is drawn off and used as a sauce called patis. Different areas of the Philippines have their own version of bagoóng.

Otap

Otap is a crisp, flaky, even crunchy, oval-shaped “puff” pastry that’s a popular snack in the Philippines.

Botong-Botong

Botong-Botong Tira-Tira from Iloilo province, Philippines

Clavo de Comer

Clavo de Comer / Klabo de Komer = spice cloves

Pakumbo

Pakumbo or Pacombo is a sweet treat whose main ingredient is dried coconut.

A local delicacy in Batangas and Aurora provinces, pakumbo is distinctive for being packaged in dried banana bark.

Espasol

Cylinder-shaped delicacy made from rice flour and rolled in or dusted with

Rambutan

This is a popular fruit in the Philippines.

Carabao Mangoes

The most common variety of mango in the Philippines is what Americans refer to as champagne mango. It’s been called Manila mango, Ataulfo mango (named after its Mexican grower) and Honey mango. Filipinos call it manggang kalabaw (carabao mango) while the Philippine government refers to it as ‘Manila Super Mango.’

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