Filipino Food

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.

Pili

Pili is the name of a nut that’s native to maritime Southeast Asia.

Sugared pili nuts are a pasalubong snack in the Philippines!

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.

Pinggang Pinoy

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

Galunggong

Fried Galunggong by Eva Argenos.

Bangus

Bangus is the Tagalog word for “milkfish.” The fish’s scientific name is Chanos chanos. What can we make with bangus? Paksiw, sinigang, relleno, adobo, pinaputok, escabeche, sisig, bangus sa tausi…

Dayap

Dayap is the key lime familiar to Westerners, though few know that it’s actually a native plant of Southeast Asia.

Scientific name: Citrus aurantifolia (Christm.) Swingle.

Nata de Coco

Nata is the Spanish word for cream, but Nata de Coco is more like cubes of coconut-flavored gelatin. The gel is cultured from coconut water.

Kamote

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

Boiled Sweet Potatoes, White Sugar, and Dari Creme.

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