Filipino Food

Kamatis

Noong unang panahon, ang mga nagdadalang-tao ay sinasabihang huwag kumain ng singkamas at kamatis sapagka’t “malalamig” daw ang mga iyon.

Laing

A quintessential Bicolano dish, LAING is dried taro leaves in coconut milk.

Ginataang Gulay

Photo by Mayette Garcia of Ginataang Kalabasa at Sitaw.

Ginataan refers to being cooked with coconut milk.

Kalabasa at Sitaw is the Tagalog for Squash and Beans.

Saang

Saang are conch shells commonly sold from street stalls in the area of Cebu. These gastropods are known as “spider shells” or “scorpion conch” in English and their scientific name is Lambis scorpius.

A root crop used mainly in sweet preparations, ube is a favorite flavor of ice cream and for cakes and pastries. It is also added to halo-halo. The plant that bears ube has the scientific name Dioscorea alata. It has heart-shaped leaves.

Atis

Custard apple, sweetsop, sugar-apple…

Atis is a very popular fruit in the Philippines, as well as in other Southeast Asian countries, such as Thailand.

Caimito

The caimito is a fruit of the tree with the scientific name Chrysophyllum cainito. It is native to Central America and was introduced to the Philippines during the Spanish colonial period.

Star apple is its given name in English.

Boneless Crispy Pata

Photos by Jeric Travis of Boneless Crispy Pata.

What is pata? It’s literally the leg of a pig. ?

Talangka

In Philippine cuisine, talangka is a tiny crab whose red fat is squeezed out and salted.

Dinakdakan

An iconic dish of the Ilocano people

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