Featured Photos of Filipino Food…
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.
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.
Pork Liempo Sinigang by Mommy Shelette.
Sinigang is a sour broth with the prominent ingredient usually being fish, shrimp, or a cut of meat. In the case of the featured photo, it’s pork liempo, which is pork belly.