Filipino Food

The First Banquet

In the year 1521, Ferdinand Magellan was met by a friendly Filipino chief and a feast laid out in his honor. Two dishes were brought, one of fish in its sauce and the other of rice.

Guyabano

Soursop.

The Filipino name for this fruit comes from the Spanish guanábana.

Duhat

Duhat is a local Philippine fruit that’s commonly referred to as Java plum. It is dark purple to black in color, fleshy and one-seeded, with a sweet-astringent taste.

Malunggay leaves. Photo by Angie Pastor.

Malunggay (Moringa) is known as sajina in South Asian countries like India. In English, it is sometimes called referred to as horseradish though it’s a different species from the horseradish that Westerners know.

Pakaskas

Photo by Eva Argenos

A sweet treat consisting of liquified palm sugar that’s liquified that’s placed into a mold of palm leaves.

Tinapay San Nicolas

A classic recipe…

Kinalas

A popular Bicolano noodle dish specifically assocaited with Naga City.

Pakam

Pakam is a chicken dish from the province of Bulacan.

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.’

Kamias

Also spelled as kamiyas, kamyas or camias.

Very sour, kamias is the fruit of the tree with the scientific name Averrhoa bilimbi. It’s been called “tree cucumber.”

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