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Featured Photos of Filipino Food…

  • Filipino bittergourd dish
    Ginisang Ampalaya
    Posted in: Recipes

    Featured photo of Ginisang Ampalaya by Mayette Garcia

    Ampalaya is the Tagalog word for “bitter gourd” or “bitter melon.” Ginisa means “sautéed.” Here is a simple recipe for sautéed bitter gourd in Philippine cuisine.

  • Pinakbet Ilocano
    Posted in: Recipes

    Cooked, Styled & Photographed by Mayette Garcia.

    Pinakbet (also known as pakbet) is a popular vegetable-rich Filipino dish associated wih the Ilocos region of the Philippines. Pinakbet is the contracted form of the Ilocano word pinakebbet, meaning “shrunk” or “shriveled.”

  • Filipina Carrying a Bilao
    Posted in: General Info

    A bilao has traditionally been used as a rice winnower, but is now also frequently used for holding food and even for serving food, giving a stylistic “native” accent to presentation.

  • putok batok
    Putok Batok
    Posted in: General Info

    Photo by Mayette Garcia of Chicharon Bulaklak & Crispy Pata

    The phrase “putok batok” (sometimes hyphenated as “putok-batok”) refers to meals that can cause the eater to have a heart attack or stroke due to its very unhealthy nature.

  • Pork Salpicao with Chorizo and Garlic
    Pork Salpicao
    Posted in: Meat

    “Super tender pork salpicao with chorizo slices and lots of garlic” by Mayette M. Garcia. Salpicao is usually beef. Here it is pork! 🙂

  • Dinuguan at Puto
    Dinuguan at Puto
    Posted in: Meat

    Photo by Mayette Garcia of Dinuguan at Puto.

    Dinuguan is a Filipino stew distinguished for having pig’s blood as a base. Other iconic ingredients of dinuguan are offal (hearts, liver, kidney, pig’s ears, etc.), vinegar, garlic and onions.

  • Sinigang na Hipon
    Sinigang na Hipon
    Posted in: Seafood

    Featured photo: Sinigang na Hipon by Mary Rizale.

    Sinigang is a class of sour broth with a prominent ingredient such as pork or milkfish. In the case of sinigang na hipon, the main feature is shrimp, which is hipon in Tagalog.