Featured Photos of Filipino Food…
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.
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.”
Ensalada and Salted Egg by Eva Argenos… Hilaw na mangga, itlog na maalat, sibuyas, kamatis, talong, okra, sitaw, kangkong, bagoong… Unripe mangoes, salted eggs, onions, tomatoes, eggplants, okra, string beans, swamp greens, fermented seafood paste…
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.
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.
Photo of Filipino Street Food by Kaycel Corral
Photo By Toyang Noresa of Suman Topped With Macapuno Strings
Can you tell the difference between authentic macapuno and young coconut being passed off as macapuno?
Photo of Chocnut Oreo Cheesecake by Mayette Garcia.
Available at banapple kitchen, a bakery café in the Philippines.
“Super tender pork salpicao with chorizo slices and lots of garlic” by Mayette M. Garcia. Salpicao is usually beef. Here it is pork! 🙂
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.
