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.
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.
Prepared and Photographed by Mayette Garcia: Lumpiang Sariwa Topped with Sauce and Crushed Peanuts.
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.
Melon Juice by Mayette M. Garcia.
Cantaloupe is called melon in the Philippines — milón in Tagalog.
Arroz a la Cubana by Mayette Garcia.
Arroz a la Cubana by Angie Pastor.
For orders in Manila, 09369815475.
Pesang Lapu-Lapu by Toyang Noresa.
In Tagalog, pesa refers to a type of stew with ginger, while lapu-lapu is a type of grouper fish. Pesa is usually associated with dalag (mudfish), but of course there are many variations. You can even make a pesa with chicken!
Photo by Mayette Garcia.
On the left is salted eggs on a bed of chopped tomatoes and onions. On the right is Boneless Tinapang Bangus (smoked milkfish) with calamansi and sili.
