Native and Foreign CookeryFT 326

Regional Filipino cuisine

Filipinos have a rich variety of foods that reflects not only what was native and fusion cuisines, but also regional flavors. Like their culture, Filipino food is basically of Malay origin that has passed down through generations melding with those of Chinese, Spanish and American cuisines.

What is truly wonderful about all these is its great diversity and adaptability. And they are consistently true in the Ilokandia country to the southernmost of the archipelago.

Where did it all begin, where did it come from, and how did it develop?

Filipino food has been a fusion cuisine for centuries. The local cooks have the tendency to adapting imported recipes to suit their tastes; and kept improving them. The Kalusugan Community Services (KCS) has – for years --been at work to “revolutionize” Filipino cookbooks with over 100 heart-healthy, modified recipes.

This two-part feature article is purposely written to market KCS’ “Extravaganza III: Taste of Healthy Regional Filipino Cuisine and the launching of its trail-blazing cookbook, provisionally titled, Filipino-American Fusion: Modified Dishes & Culinary Style, on Saturday, August 15, 2009 at the plush Jacobs Center Celebration Center Hall, San Diego.

This book glows because so many people contributed to bring it into print; some of whom are staff and participants of the TCEF’s funded KCS’s three-year “Healthy Eating Campaign Project,” targeting local restaurants and grocery stores to expand alternative healthy options to their customers.

Central Luzon Tagalogs

The Tagalog region encompasses Nueva Ecija, Bulacan, Bataan, Metro Manila, Rizal, Cavite, Batangas, Laguna, and Quezon. They settle mostly in the fertile lowlands of Luzon, especially the coastal region around Laguna Lake and Manila Bay, where foreign contact is greatest.

The various groups have, more or less, the same social and cultural traditions and invariably share the same historical experience. But geographical factors, historical developments and local socio-economic arrangements made the Tagalog communities somewhat different from the other regional groups.

The Tagalogs are noted for their contrast of taste with the meal. Bulacan province, for example, is located in the rice-and-sugar lands of Central Luzon. Its cooking methods are slow, traditional and very assorted as it has wide ingredient resources. River fish are boiled with citrus or in palm wine, then flamed. Mudfish are fermented or packed in banana stalks and buried in live coals. Eels are simmered in coconut cream, salt-water fish in vinegar and ginger.

They prepare seafood like shellfish, sautéed with guava and flavored with ginger broth. Considering animal-raising as their main industry, Bulakenos specialize on meat dishes.

They have a strange way of roasting chicken by having it sit in a clay pot lined with salt and cook it as is. They claim to make the best relleno and galantina (stuffed chicken rolls); asado or

pot roast; and estofado, pork leg; and kare-kare, stewed beef in peanut sauce better than other regions. Popular in this province are sitsaron (pork rinds) and pastries like puto and kutsinta.

The southern Tagalogs prefer to flavor a dish through the use of vinegar and fruits like kamias, sampalok and overripe guavas that give the dishes a very sour taste. An example of this is sinigang in which fish, seafood, vegetables and/or meats are cooked in a broth heavily soured with sampalok and other sour fruits. Coconut milk is also popular. .

Laguna is the start of coconut country, which continues down south to the Bikol region. Popular dish in the former is guinataang hipon (shrimp), as well as buko pie. Quezon and Batangas are known for lambanog, a spirit distilled from tuba (coconut toddy).

Dishes common to the Tagalogs include tinolang manok, bulanglang vegetable either with meat or bulig (baby mudfish), adobo, guisadong gulay, sinigang, and inadobo sa dilaw. But as the saying goes, “bawat pari, iba ang ugali,” and although the spread is the same in every house, the dishes all taste different.

Meat and combination meat and vegetable dishes are of Spanish or Chinese origin and the same ones found all over the Philippines - bola-bola, estofado, kaldereta, menudo, putsero, asado, relleno, humba, picadillo, embutido, adobo, and pansit.

The Tagalogs tend to pair the right dishes together for a meal whether at home or in restaurants. The Cavitenos called this terno-terno -- meaning a tangy dish must be served with a bland one, a sweet with sour, a salty with a sweet, a wet with a dry. Hence, a guisadong mongo will pair well with paksiw or tinapang bangus.

Kare-Kare will go well with kilawin of radish, or green papaya; also with internal organs and adobo with a radish sauce. Pork or chicken adobo must have a fish sinigang mate; paksiw na litson with tuyo, putsero with plain fried fish, and arroz caldo or pospas with puto.

Another peculiarity of this people is they often associate their food with sex, like the banana is always male and the clamshell female. To Quezon country folks, the tulya, bivalve, is called puking baboy (organ of a sow.) “In fact,” relates Ms. G. Cordero-Fernando, “peasants of Quezon shout out this Rabelaisian tag in the streets.”

As in other regions, southern Tagalogs have their own delicacies that include snails, rare mushroom, pako (wild fern), balut, sinigang tulingan, eels, pugo, and palundag (“jumping”) tinikan.

Kakanin (snack) includes puto, kutsinta, bibingka, pasingaw, suman, butsi, pilipit, maruya, okoy, cbamporado, gulaman, ginataan, tikoy, maja blanca, leche flan, ube, and, of course, local halo-halo.

Bikol Region

The typhoon-infested Bikol region consist of six provinces along the southeastern peninsula of Luzon, whose people are most noted for eating highly spiced dishes cooked in gatà or coconut milk twice and even thrice a day. They are fond of hot peppers.

A delicious dish is pinangat (e.g., lobster, crab and meat) wrapped or unwrapped with gabi leaves and stems, coddled gently on thick coconut milk and spiced with hot chilies.

Other recommended meals are tinumtuman na bebe (fresh clams) and Kinunot na pating or pagui (shark or stingray meat), braised in vinegar and coconut milk. In Sorsogon, malunggay are added to this dish.

Laing is a classic Bikolano dish made of taro leaves cooked in coconut milk. But perhaps the best-known dish is the palatable gulay na lada, popularly known as “Bikol Express.”

As in southern Tagalogs’ terno-terno, food pairings in Bikol are also traditional. An eggplant-and-string bean combination is as inevitable as pork and beans. Corkscrew snails are always cooked with pako or fresh ferns. Ubod is customarily sautéed with crabs, never made into lumpia.

A much-desired delicacy is a crab that has just molted. Roasted on coals, it is so delicious that according to one author, “You will slap your mother-in-law from joy!”

Bats are a delicacy in Bikol, most especially in the town of Guinobatan. These winged birds like to dip into the tuba being tapped by the gatherer. Bikolanos skin and smoke them into tinapa. Good for pulutan or sahog for veggies. Other pulutan include mayang pula and field rats caught during typhoon season. Ba-ao drinkers relished marinated and deep-fried rats that taste just like chicken.

Bisan region

The Bisayan region in central Philippines comprises of several provinces of Panay, Iloilo, Cebu, Samar, Leyte, Negros, and Bohol. The sugar-producing Negros and Iloilo are well known for its innovative dishes and delicacies.

These people are blessed with abundant fish, crabs, shells, and seaweeds, especially the coastal towns. They like to eat fish raw as in kinilaw. Steamed, grilled and paksiw na catfish (alimusan) are popular dishes. So is “angel’s wings” (diwal), the most sought-after shellfish. Dried and salted seafood (i.e., daing, tuyo, pusit, and hipon) are plentiful.

As one may expect, Bisayan cuisine tends to be salty and simple. The fish are broiled over live coals or boiled in well-seasoned vinegar, a technique called pinamarban.

Vegetables play a big part in the Bisayan cuisine. The green langka, for example is used quite a bit in several dishes, such as laswa, the counterparts of the Tagalog bulang-lang and Ilokano dinendeng. Veggie dishes depend heavily on shrimps, dried fish or talangka for flavoring. Bamboo shoots and saluyot, the slippery leafy veggie, are a favorite in this island clusters.

Iloilo is known for its guinamos, fermented shrimps that came in different textures and colors, whose flavor and odor are much stronger than the Pangasinan bagoongs. The sinamak, a special vinegar dip for their grilled food, is popular throughout the Philippines. It’s usually bottled and filled with a variety of hot chili and slices of langkawas that give it a unique flavor.

Chicken binacol is a popular meat dish in the entire region. But chicken tinola with ubod (pith of the saba banana) and kadios (black-eyed bean) is distinctly Panay-Negros dish. In Metro Manila, the chicken is called “Chicken Bacolod.”

It differs from other chicken cooked in the same way (barbecued) in the color of yellow-orange from achuete oil brushed on the chicken pieces and a whiff of lemongrass as one takes a bite.

Restaurants serve chicken inasal by the stick with pieces of the parts – leg, thigh, and breast -- taken with rice and achara.

Lumpiang ubod is one of Negros inventions. It is known as fresh Lumpia elsewhere with variations that have grown to large portions from the original thin small size of the finger food it was meant to be. It has a filling of coconut pith sautéed with shrimp, pork and garlic in a soft wrapper. Chicken “inasal” is another popular dish in other parts of the country.

Iloilo is well known for its two Chinese-influenced soups – Bachoy (pork broth with noodles) and Pancit Molo (a soup of pork dumplings in chicken broth). The former is made up of pork parts with thin miki noodles immersed in a rich broth. The latter is the lighter soup, composed of chicken broth with balls of ground pork mixed in with spices and flavoring.

“Like Bachoy,” observes Michaela Finex, “the pancit Molo is a convenient food, available and ready to eat. The pork balls are sold packaged and last longer because they are almost dry.” Another noodle of recent invention is pancit Efuven, a tasty, wider egg noodle that is widely used for pancit guisado.

Because Visayas is the Philippines’ main producer of sugar, the region is well known for its native Filipino sweets, such as pinasugbu (sweetened pineapples, turrones (candies made with nuts), banana chips, and traditional cookies and biscuits, whose recipes may be of Spanish origin, but adapted to Filipino palate.

As a major port in the Visayas, Ilonggos transport goods like seafood from and to other parts of the homeland. The variety can be found in the markets – fish, shellfish, dried seafood eaten by itself or mixed onto dishes like the linutik, squash cooked in coconut milk with malunggay leaves, seasoned with salt and pepper.

West Mindanao and Zamboanga

Mindanao region is the western part of the island, which lies closest to the Malay world. This differentiates the region from the rest of the Philippines. Its cooking is borrowed from Indonesia and Malaysia, particularly the use of hot chilies and spices to make curry dishes. This is reflected in such dishes as tiola sapi, a spicy boiled beef, piarun, a fish entrée, and lapuna, blanched native vegetables seasoned with salt and vinegar, and guinamos.

Kamoteng kahoy (cassava), which they eat with seafood, is even more popular here than rice. Processed kamote, encased in plastic rather than. banana leaves are popularly sold in public markets.

The clear waters around Sulu provide sufficient seafood, crustaceans and seaweeds. Fish can be cooked as tiyula, boiled with lemongrass, green papaya and ginger, or grilled.

The sate, barbecued beef pieces and chicken with a hot sauce, perhaps best illustrate the southern Filipino connection with neighboring Muslim countries.

Another beef dish similar to red curry is Kurma, cooked in tomato paste, turmeric, coconut milk, prepared curry, and peanut butter.

Zamboanga is the gateway to the predominantly Muslim islands of Basilan, Jolo, and Tawi-Tawi. They associate the province with the exotic curacha (a large crab with a not-too-appetizing

name but quite delicious), tatus (crab that tastes like coconut), and imbao (big clams). This seafood is famous in Metro Manila.

Cocido, a dish that is served on Sundays in most Zamboanga homes, represents the best ex-ample of Spanish-Filipino cultural food mix. The name is Spanish and so is the procedure. The addition, however, of corn, kamote, and saging saba (banana), its peelings intact to original ingredients (e.g., pork and chorizo Bilbao) makes this dish a mix of domestic and foreign but distinctly Zamboanguena. Note that Muslim cooking in this place is considered part of the local people’s cuisine and appreciated.

Overall, cooking differs from region to region in the Philippines. So are people’s attitudes toward food. Of the foods used as staples, Tagalogs prefer rice, most Bisayans corn, and Mindanao Muslims kamote or panggi. Bikolanos and Tagalogs use a lot of coconut in their recipe. The former, along with the Muslims, consume hot peppers extensively.

The most popular meat for most Filipinos is pork. Other popular meats are beef and poultry. Pampangans, along with the Igorots, Bontocs, Ifugaos and Ibanags are particularly fond of frogs and dog meat as delicacies but other Filipinos rarely touch them.

In the Philippines, cultures and religions mix together and sometimes clash violently. But it is the culinary life of the people where the blend of cultures is done with ease. As one may ob-serve, Filipino cuisine is a blend of traditional, native cooking and the best aspects of foreign influences. Recipes and techniques have been adapted yet done in such a way that these are uniquely of the place.

The KCS’ cookbook on Filipino food and cuisine is packed of tasty and easy to follow modified recipes that will mark the beginning of a new food trend -- the creative and healthy use of Filipino favorite dishes.

The book manuscript has already caused a stir, receiving praise from some notable chefs, dietitians, and restaurateurs, many of them interested in developing a “New Cuisine” with emphasis on using fresh, tasty, local ingredients cooked lightly to preserve natural flavors.

Filipino Cooking Methods

Cooking methods in the Philippines may appear strange to foreigners at first glance. This is because of the complexity of Filipino foods due to its varied origins such as

Malay, Chinese and Spanish. Yet, these cooking methods are rather simple. Here is a list of Filipino terms relating to cooking methods.

Adobo/Inadobo in soy sauce, vinegar and garlic. It could also refer to just roasting on a wok or frying pan, with light oil, garlic and salt, as in "adobong mani" (peanut adobo). The latter is done more for snacks, while the former is more associated with viands.

Babad/Binabad/Ibinabad

to marinate or soak in vinegar or wine and oil with various spices and herbs before cooking

Banli/Binanlian/Pabanli

blanched or plunging in boiling water or steam to remove skin and soften the food

Bagoong/Binagoongan

cooked with bagoong (fermented fish paste)

Binuro fermentedBusal/Pabusal toasted with garlic and a small quantity of cooking oilDaing marinated with garlic, vinegar and black pepper. Sometimes dried and

usually fried before eatingGuinataan cooked with coconut milkGinisa/Guisado sautéed with garlic, onions and tomatoesHalabos/Hinablos mostly for shellfish. Steamed in their own juices, but also at times with

lemonIhaw/Inihaw grilledKilawin/Kinilaw marinated in vinegar or calamansi juice along with garlic, onions,

ginger, tomato and pepperNilaga boiled over a period of time, sometimes with onions and black

peppercornsLasing/Nilasing cooked with an alcoholic beverageLechon roasted over a spit or thin rodMinatamis cooked with sugar, or with other sweetenersPakbet/Pinakbet to cook vegetables (usually string beans, squash and many others) with

bagoongPaksiw cooked in vinegarPangat boiled in salted water with tomatoesPinikpikan peculiar preparation where the chicken is beaten alive before being

slaughteredPrito fried or deep fried. From the Spanish “frito”Pasingaw steamed, usually with a banana leafTapa refers to marinated meat and then dried and fried afterwards.Tinapa smoked fishSarciado cooked with a thick sauceSinangag fried riceSinigang boiled, usually with a tamarind base. Other variants are guava, raw

mangoes, calamansi and almost any other sour fruit abundant in the locality

Tosta/Tinosta toastedTorta to cook with eggs in the manner of an omeletteTotso cooked with fermented black beans

Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine with many Malay, Indian, Arab, Chinese, Spanish, Japanese, American, and other Asian and Latin influences adapted to indigenous ingredients and the local palate.[1][2][3][4]

Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).

History and influences

During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were boiling, steaming and roasting. The ingredients for common dishes were obtained from locally raised livestock. These ranged from kalabaw (water buffaloes), baka (cows), manok (chickens) and baboy (pigs) to various kinds of fish and seafood. In 3200 BCE, Austronesians from the southern China Yunnan-Guizhou Plateau and Taiwan settled in the region that is now called the Philippines. They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking. [5]

Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 BC) with porcelain, ceramics, and silk being traded for spices and trepang in Luzon.[6] This early cultural contact with China introduced a number of staple food into Philippine

cuisine, most notably toyo (soy sauce; Chinese: 豆油; Pe ̍h-ōe-jī: tāu-yu), tokwa; (tofu; Chinese: 豆干; Pe ̍h-ōe-jī: tāu-koaⁿ), tawge (bean sprout; Chinese: 豆芽; Pe ̍h-ōe-jī: tāu-koaⁿ), and patis (fish sauce), as well as the method of stir frying and making savory soup bases. Many of these food items and dishes retained their original Hokkien names, such as pancit (Chinese: 便 ê 食; Pe ̍h-ōe-jī: piān-ê-si ̍t)(Chinese: 扁食; pinyin: biǎn shí), and lumpia (Chinese: 潤餅; Pe ̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ).[6] The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias), and can be seen in dishes like arroz caldo (congee), sinangag (fried rice), chopsuey.

Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today, such as Bagoong (Malay: Belacan), Patis, Puso (Malay: Ketupat), Rendang, Kare-kare and the infusion of coconut milk in condiments, such as Laing and Ginataang Manok (chicken stewed in coconut milk). Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest). These foods include various dishes eaten in areas of the southern part of the archipelago today, such as kurmah, satti and biryani.

Spanish settlers in the 16th century brought with them produce from the Americas like chili peppers, tomatoes, corn, potatoes, and the method of sautéing with garlic and onions. Although chili peppers are nowhere as widely used in Filipino cooking compared to much of Southeast Asia, chili leaves are frequently used as a cooking green, again distinct from the cooking of neighbors. Spanish (and Mexican) dishes were eventually incorporated into Philippine cuisine with the more complex dishes usually being prepared for special occasions. Some dishes such as arroz a la valenciana remain largely the same in the Philippine context. Some have been adapted or have come to take on a slightly or significantly different meaning. Arroz a la cubana served in the Philippines usually includes ground beef picadillo. Philippine longganisa despite its name is more akin to chorizo than Spanish longaniza (in Visayan regions, it is still known as chorizo). Morcon is likely to refer to a beef roulade dish not the bulbous specialty Spanish sausage.

Today, Philippine cuisine continues to evolve as new techniques, styles of cooking, and ingredients find their way into the country. Traditional dishes both simple and elaborate, indigenous and foreign-influenced, are seen as are more current popular international viands and fast food fare. However, the Filipino diet is higher in total fat, saturated fat, and cholesterol than other Asian cuisines.

Characteristics

Filipino cuisine is distinguished by its bold combination of sweet (tamis), sour (asim), and salty (alat) flavors. While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino cuisine is often delivered all at once in a single presentation.

Counterpoint is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations. Examples include: champorado (a sweet cocoa rice porridge), being paired with tuyo (salted, sun-dried fish); dinuguan (a savory stew made of pig's blood and innards), paired with puto (sweet, steamed rice cakes); unripe fruits such as mangoes (which are only slightly sweet but very

sour), are eaten dipped in salt or bagoong; the use of cheese (which is salty) in sweetcakes (such as bibingka and puto), as well as an ice cream flavoring.

Vinegar is a common ingredient. Adobo is popular not solely for its simplicity and ease of preparation, but also for its ability to be stored for days without spoiling, and even improve in flavor with a day or two of storage. Tinapa is a smoke-cured fish while tuyo, daing, and dangit are corned, sun-dried fish popular because they can last for weeks without spoiling, even without refrigeration.

Cooking and eating in the Philippines has traditionally been an informal and communal affair centered around the family kitchen. Filipinos traditionally eat three main meals a day: agahan or almusal (breakfast), tanghalían (lunch), and hapunan (dinner) plus an afternoon snack called meriénda (also called minandál or minindál). Snacking is normal. Dinner, while still the main meal, is smaller than other countries. Usually, either breakfast or lunch is the largest meal. Food tends to be served all at once and not in courses. Unlike many of their Asian counterparts Filipinos do not eat with chopsticks. Due to Western influence, food is often eaten using flatware—forks, knives, spoons—but the primary pairing of utensils used at a Filipino dining table is that of spoon and fork not knife and fork. The traditional way of eating is with the hands, especially dry dishes such as inihaw or prito. The diner will take a bite of the main dish, then eat rice pressed together with his fingers. This practice, known as kamayan, is rarely seen in urbanized areas. However, Filipinos tend to feel the spirit of kamayan when eating amidst nature during out of town trips, beach vacations, and town fiestas.

Common dishes

As with most Asian countries, the staple food in the Philippines is rice. It is most often steamed and served during meals. Leftover rice is often fried with garlic to make sinangag, which is usually served at breakfast together with a fried egg and cured meat or sausages. Rice is often enjoyed with the sauce or broth from the main dishes. In some regions, rice is mixed with salt, condensed milk, cocoa, or coffee. Rice flour is used in making sweets, cakes and other pastries. While rice is the main staple food, bread is also a common staple.

A variety of fruits and vegetables are often used in cooking. Bananas (the saba variety in particular), kalamansi, guavas (bayabas), mangoes, papayas, and pineapples lend a distinctly tropical flair in many dishes, but mainstay green leafy vegetables like water spinach (kangkong), Chinese cabbage (petsay), Napa cabbage (petsay wombok), cabbage (repolyo) and other vegetables like eggplants (talong) and yard-long beans (sitaw) are just as commonly used. Coconuts are ubiquitous. Coconut meat is often used in desserts, coconut milk (kakang gata) in sauces, and coconut oil for frying. Abundant harvests of root crops like potatoes, carrots, taro (gabi), cassava (kamoteng kahoy), purple yam (ube), and sweet potato (kamote) make them readily available. The combination of tomatoes (kamatis), garlic (bawang), and onions (sibuyas) is found in many dishes.

Meat staples include chicken, pork, beef, and fish. Seafood is popular as a result of the bodies of water surrounding the archipelago. Popular catches include tilapia, catfish (hito), milkfish (bangus), grouper (lapu-lapu), shrimp (hipon), prawns (sugpo), mackerel (galunggong, hasa-hasa), swordfish, oysters (talaba), mussels (tahong), clams (halaan and tulya), large and small crabs (alimango and alimasag respectively), game fish, sablefish, tuna, cod, blue marlin, and squid/cuttlefish (both called pusit). Also popular are seaweeds, abalone, and eel.

The most common way of having fish is to have it salted, pan-fried or deep-fried, and then eaten as a simple meal with rice and vegetables. It may also be cooked in a sour broth of tomatoes or tamarind as in pangat, prepared with vegetables and a souring agent to make sinigang, simmered in vinegar and peppers to make paksiw, or roasted over hot charcoal or wood (inihaw). Other preparations include escabeche (sweet and sour), relleno (deboned and stuffed), or "kinilaw" (similar to ceviche; marinated in vinegar or kalamansi). Fish can be preserved by being smoked (tinapa) or sun-dried (tuyo or daing).

Food is often served with various dipping sauces. Fried food is often dipped in vinegar, soy sauce, juice squeezed from Kalamansi (Philippine lime or calamansi), or a combination of two or all. Patis (fish sauce) may be mixed with kalamansi as dipping sauce for most seafood. Fish sauce, fish paste (bagoong), shrimp paste (bagoong alamang) and crushed ginger root (luya) are condiments that are often added to dishes during the cooking process or when served.

Breakfast

Tapsilog

A traditional Filipino breakfast might include pandesal (small bread rolls), kesong puti (white cheese), champorado (chocolate rice porridge), sinangag (garlic fried rice), and meat—such as tapa, longganisa, tocino, karne norte (corned beef), or fish such as daing na bangus (salted and dried milkfish)—or itlog na pula (salted duck eggs). Coffee is also commonly served particularly kapeng barako, a variety of coffee produced in the mountains of Batangas noted for having a strong flavor.

Certain portmanteaus in Filipino have come into use to describe popular combinations of items in a Filipino breakfast. An example of such a combination order is kankamtuy: an order of kanin (rice), kamatis (tomatoes) and tuyo (dried fish). Another is tapsi: an order of tapa and sinangág. Other examples include variations using a silog suffix, usually some kind of meat served with sinangág and itlog (egg). The three most commonly seen silogs are tapsilog (having tapa as the meat portion), tocilog (having tocino as the meat portion), and longsilog (having longganisa as the meat portion). Other silogs include hotsilog (with a hot dog), bangsilog (with bangus (milkfish)), dangsilog (with danggit (rabbitfish)), spamsilog (with spam), adosilog (with adobo), chosilog (with chorizo), chiksilog (with chicken), cornsilog (with corned beef), and litsilog (with lechon/litson). Pankaplog is a slang term referring to a breakfast consisting of pandesal, kape (coffee), and itlog (egg).[9] An establishment that specializes in such meals is called a tapsihan or "tapsilugan".

Merienda

Puto in banana leaf liners

Merienda is taken from the Spanish, and is a light meal or snack especially in the afternoon, similar to the concept of afternoon tea. If the meal is taken close to dinner, it is called merienda cena, and may be served instead of dinner.

Filipinos have a number of options to take with their traditional kape (coffee): breads and pastries like pandesal, ensaymada (buttery sweet rolls covered with cheese), hopia (pastries similar to mooncakes filled with sweet bean paste) and empanada (savory pastries stuffed with meat). There's also the option of cakes made with sticky rice (kakanin) like kutsinta, sapin-sapin, palitaw, biko, suman, bibingka, and pitsi-pitsi.

Savory dishes often eaten during merienda include pancit canton (stir-fried noodles), palabok (rice noodles with a shrimp-based sauce), tokwa't baboy (fried tofu with boiled pork ears in a garlic-flavored soy sauce and vinegar sauce), and dinuguan (a spicy stew made with pork blood) which is often served with puto (steamed rice flour cakes).

Dim sum and dumplings, brought over by the Fujianese people, have been given a Filipino touch and are often eaten for merienda. Street food, most of which are skewered on bamboo sticks, such as squid balls, fish balls and others, are common choices too.

Pulutan

Chicharrón

Pulutan (from the Filipino word pulutin which literally means "something that is picked up") is a term roughly analogous to the English term "finger food". Originally, it was a snack accompanied with liquor or beer but has found its way into Philippine cuisine as appetizers or, in some cases, main dishes, as in the case of sisig.

Deep fried pulutan include chicharrón (also spelled chicharon or tsitsaron), pork rinds that have been salted, dried, then fried; chicharong bituka, pig intestines that have been deep fried to a crisp; chicharong bulaklak, similar to chicharong bituka it is made from mesenteries of pig intestines and has a bulaklak or flower appearance; and chicharong manok, chicken skin that has been deep fried until crisp.

Some grilled food include barbecue isaw, chicken or pig intestines marinated and skewered; barbecue tenga, pig ears that have been marinated and skewered; pork barbecue which is skewered pork marinated in a usually sweet blend; betamax, salted solidified pork or chicken blood which is skewered; adidas which is grilled or sautéed chicken feet. And there is sisig a popular pulutan made from the pig's cheek skin, ears and liver that is initially boiled, then grilled over charcoal and afterwards minced and cooked with chopped onions, chillies, and spices.

Smaller snacks such as mani (peanuts) are often sold boiled in the shell, salted, spiced or flavored with garlic by street vendors in the Philippines. Another snack is kropeck, which is fish crackers.

Fried tokwa't baboy is tofu fried with boiled pork then dipped in a garlic-flavored soy sauce or vinegar dip that is also served as a side dish to pancit luglog or pancit palabok.

Breads and pastries

Leche Flan

A mille-feuille pastry

In a typical Filipino bakery, pandesal, monay and ensaymada are often sold. Pandesal comes from the Spanish pan de sal (literally, bread of salt), and is a ubiquitous breakfast fare, normally eaten with (and sometimes even dipped in) coffee. It typically takes the form of a bread roll, and is usually baked covered in bread crumbs. Contrary to what its name implies, pandesal is not

particularly salty as very little salt is used in baking it. Monay is a firmer slightly denser heavier bread. Ensaymada, from the Spanish ensaimada, is a pastry made using butter and often topped with sugar and shredded cheese that is especially popular during Christmas. It is sometimes made with fillings such as ube (purple yam) and macapuno (a variety of coconut the meat of which is often cut into strings, sweetened, preserved, and served in desserts). Also commonly sold in Filipino bakeries is pan de coco, a sweet roll filled with shredded coconut mixed with molasses. Putok, which literally means "explode", refers to a small, hard bread roll whose cratered surface is glazed with sugar. Kababayan is a small, sweet gong-shaped muffin that has a moist consistency. Spanish bread refers to a rolled pastry which looks like a croissant prior to being given a crescent shape, and has a filling consisting of sugar and butter.

There are also rolls like pianono, which is a chiffon roll flavored with different fillings. Brazo de mercedes, a rolled cake or jelly roll, is made from a sheet of meringue rolled around a custard filling. Similar to the previous dessert, it takes on a layered presentation instead of being rolled and typically features caramelized sugar and nuts for sans rival. Silvañas are large, oval-shaped, cookie-sized desserts, with a thin meringue on either side of a buttercream filling and dusted with crumbed cookies. Not overly sweet, they are rich, crisp, chewy, and buttery all at the same time. Barquillos use sweet thin crunchy wafers rolled into tubes that can be sold hollow or filled with polvoron (sweetened and toasted flour mixed with ground nuts). Meringues are also present in the Philippines, due to the Spanish influence, but they are called merengue – with all the vowels pronounced. Leche flan is a type of caramel custard made with eggs and milk similar to the French creme caramel. Leche flan (the local term for the originally Spanish flan de leche, literally "milk flan"), which is a heavier version of the Spanish flan made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top, although rarely it can also be seen baked. Leche flan is a staple in celebratory feasts.

A heavier version of leche flan, tocino del cielo, is similar, but has significantly more egg yolks and sugar.

Bag of pandesal

The egg pie with a very rich egg custard filling is a mainstay in local bakeries. It is typically baked so that the exposed custard on top is browned. Buko pie is made with a filling made from young coconut meat and dairy. Mini pastries like turrones de casuy are made up of cashew marzipan wrapped with a wafer made to resemble a candy wrapper but take on a miniature look of a pie in a size of about a quarter. There is also napoleones – again with all the vowels pronounced – a mille-feuille pastry stuffed with a sweet milk-based filling.

There are hard pastries like biskotso a crunchy, sweet, twice-baked bread. Another baked goody is sinipit which is a sweet pastry covered in a crunchy sugar glaze, made to resemble a length of rope. Similar to sinipit is a snack eaten on roadsides colloquially called shingaling. It is hollow but crunchy with a salty flavor.

For a softer treat there is mamon a chiffon-type cake sprinkled with sugar, its name derived from a slang Spanish term for breast. There's also crema de fruta, which is an elaborate sponge cake topped in succeeding layers of cream, custard, candied fruit, and gelatine. Similar to a sponge cake is mamoncillo which generally refers to slices taken from a large mamon cake, but it is unrelated to the fruit of the same name. Sandwich pastries like inipit are made with two thin layers of chiffon sandwiching a filling of custard that is topped with butter and sugar. Another mamon variant is mamon tostada, basically mamoncillo toasted to a crunchy texture.

Stuffed pastries of both Western and Eastern influence are common. One can find empanadas, turnover-type pastry filled with a savory-sweet meat filling. Typically made with ground meat and raisins, it can be deep fried or baked. Siopao is the local version of Chinese baozi. Buchi is another snack probably of Chinese origin. Bite-sized, buchi is made of deep-fried dough balls (often from rice flour) filled with a sweet mung bean paste, and coated on the outside with sesame seeds, some variants have ube as the filling. There are also many varieties of the mooncake-like hopia, which come in different shapes (from a flat, circular stuffed form, to cubes), and have different textures (predominantly using flaky pastry, but sometimes like the ones in mooncakes) and fillings.

Fiesta food

Lechón being roasted in Cadiz City, Philippines.

For festive occasions, people band together and prepare more sophisticated dishes. Tables are often laden with expensive and labor-intensive treats requiring hours of preparation. In Filipino celebrations, lechón (also spelled litson)[10] serves as the centerpiece of the dinner table. It is usually a whole roasted pig, but suckling pigs (lechonillo, or lechon de leche) or cattle calves (lechong baka) can also be prepared in place to the popular adult pig. It is typically served with lechon sauce. Other dishes include hamonado (honey-cured beef, pork or chicken), relleno (stuffed chicken or milkfish), mechado, afritada, caldereta, puchero, paella, menudo, morcon, embutido (referring to a meatloaf dish, not a sausage as understood elsewhere), suman (a savory rice and coconut milk concoction steamed in leaves such as banana), and pancit canton. The table may also be have various sweets and pastries such as leche flan, ube, sapin-sapin, sorbetes (ice creams), totong (a rice, coconut milk and mongo bean pudding), ginataan (a coconut milk pudding with various root vegetables and tapioca pearls), and gulaman (an agar jello-like ingredient or dessert).

Christmas Eve, known as Noche Buena, is the most important feast. During this evening, the star of the table is the Christmas ham and Edam cheese (queso de bola). Supermarkets are laden with these treats during the Christmas season and are popular giveaways by Filipino companies in addition to red wine, brandy, groceries, or pastries. Available mostly during the Christmas season and sold in front of churches along with bibingka, puto bumbong is a purple yam-flavored puto.

More common at celebrations than in everyday home meals, lumpiang sariwa, sometimes referred to as fresh lumpia, is a fresh spring roll that consists of a soft crepe wrapped around a filling that can include strips of kamote (sweet potato), singkamas (jicama), bean sprouts, green beans, cabbage, carrots and meat (often pork). It can be served warm or cold and typically with a sweet peanut and garlic sauce. Ukoy is shredded papaya combined with small shrimp (and occasionally bean sprouts) and fried to make shrimp patties. It is often eaten with vinegar seasoned with garlic, salt and pepper. Both lumpiang sariwa and ukoy are often accompanied together in Filipino parties. Lumpiang sariwa has Chinese origins, having been derived from popiah.[citation needed]

Regional specialties

Pinakbet with shrimp

Sapin-sapin, a Filipino rice-based delicacy

Filipino Cuisine prepared in Baliuag, Bulacan.

The Philippine islands are home to various ethnic groups resulting in varied regional cuisines.

Northern Philippine cuisine

Ilocanos, from the rugged Ilocos region, boast of a diet heavy in boiled or steamed vegetables and freshwater fish, but they are particularly fond of dishes flavored with bagoong, fermented fish that is often used instead of salt. Ilocanos often season boiled vegetables with bagoong monamon (fermented anchovy paste) to produce pinakbet. Local specialties include the soft white larvae of ants and "jumping salad" of tiny live shrimp.

The Igorots prefer roasted meats, particularly carabao meat, goat meat, and venison.

Due to its mild, sub-tropical climate, Baguio, along with the outlying mountainous regions, is renowned for its produce. Temperate-zone fruits and vegetables (strawberries being a notable example) which would otherwise wilt in lower regions are grown there. It is also known for a snack called sundot-kulangot which literally means "poke the booger." It's actually a sticky kind of sweet made from milled glutinous rice flour mixed with molasses, and served inside pitogo shells, and with a stick to "poke" its sticky substance with.

The town of Calasiao in Pangasinan is known for its puto, a type of steamed rice cake.

Kapampangan cuisine makes use of all the produce in the region available to the native cook. Among the treats produced in Pampanga are longganisa (original sweet and spicy sausages), calderetang kambing (savory goat stew), and tocino (sweetened cured pork). Combining pork cheeks and offal, Kapampangans make sisig.

Bulacan is popular for chicharon (pork rinds) and steamed rice and tuber cakes like puto. It is a center for panghimagas or desserts, like brown rice cake or kutsinta, sapin-sapin, suman, cassava cake, halaya ube and the king of sweets, in San Miguel, Bulacan, the famous carabao milk candy pastillas de leche, with its pabalat wrapper.[11]

Cagayan is known for Pancit Cabagan(Cabagan, Isabela) and Carabao Milk Candy and Tuguegarao for Pancit Batil Patung and Buko Roll.

Cainta, in Rizal province east of Manila, is known for its Filipino rice cakes and puddings. These are usually topped with latik, a mixture of coconut milk and brown sugar, reduced to a dry crumbly texture. A more modern, and time saving alternative to latik are coconut flakes toasted in a frying pan.

Antipolo, straddled mid-level in the mountainous regions of the Philippine Sierra Madre, is a town known for its suman and cashew products.

Laguna is known for buko pie (coconut pie) and panutsa (peanut brittle).

Batangas is home to Taal Lake, a body of water that surrounds Taal Volcano. The lake is home to 75 species of freshwater fish. Among these, the maliputo and tawilis are two not commonly found elsewhere. These fish are delicious native delicacies. Batangas is also known for its special coffee, kapeng barako.

[edit]Central Philippine cuisine

Bicol is known for its very spicy Bicol express. The region is also the well-known home of natong also known as laing or pinangat (a pork or fish stew in taro leaves).

Bacolod is known for chicken "inasal" which is a kind of roast chicken served on skewers.

Iloilo is known for La Paz batchoy, pancit molo, dinuguan, puto, biscocho and piyaya.

Cebu is known for its lechón. Lechon prepared "Cebu style" is characterized by a crisp outer skin and a moist juicy meat with a unique taste given by a blend of spices. Cebu is also known for sweets like dried mangoes and caramel tarts.

Southern Philippine cuisine

The Southern Philippine dish Satti, served with Ta'mu (ketupat) rice cakes.

In Mindanao, the southern part of Palawan island, Sulu and Tawi-Tawi, dishes are richly flavored with the spices common to Southeast Asia: turmeric, coriander, lemon grass, cumin, and chillies — ingredients not commonly used in the rest of Filipino cooking. Being free from Hispanicization, the cuisine of the indigenous Moro and Lumad peoples of Mindanao and the Sulu archipelago has much in common with the rich and spicy Malay cuisines of Malaysia and Brunei, as well as Indonesian and Thai cuisines.

Well-known dishes from the region include Satti (satay) and ginataang manok (chicken cooked in spiced coconut milk). Certain parts of Mindanao is predominantly Muslim, where pork is rarely consumed.

Rendang, a ofspicy beef curry with its origins among the Minangkabau people of Sumatra; biryani and kiyoning (pilaf), dishes originally from the Middle East, are given a Mindanaoan touch and served at special occasions.

Pyanggang is a Tausug dish made from barbecued chicken marinaded in spices, and is served with coconut milk infused with toasted coconut meat.

Popular crops such as cassava root, sweet potatoes, and yams are grown.

Sambal, a spicy sauce made with belacan, tamarind, aromatic spices and chillies, is a popular base to many dishes in the region.

Another popular dish from this region is tiyula itum, a dark broth of beef or chicken lightly flavored with ginger, chili, turmeric, and toasted coconut flesh (which gives it its dark color).

Main dishes

Crispy Pata

Kare-kare

Chicken adobo

Bistek Tagalog, strips of sirloin beef slowly cooked in soy sauce, calamansi juice, and onions.

Adobo is one of the most popular Filipino dishes and is considered unofficially by many as the national dish. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce usually made from vinegar, cooking oil, garlic, bay leaf, peppercorns, and soy sauce. It

can also be prepared "dry" by cooking out the liquid and concentrating the flavor. Bistek, also known as "Filipino beef steak," consists of thinly sliced beef marinated in soy sauce and calamansi and then fried in a skillet that is typically served with onions.

Some well-known stews are kare-kare and dinuguan. In kare-kare, also known as "peanut stew", oxtail or ox tripe is the main ingredient and is cooked with vegetables in a peanut-based preparation. It is typically served with bagoong (fermented shrimp paste). In dinuguan, pig's blood, entrails, and meat are cooked with vinegar and seasoned with chili peppers, usually siling mahaba.

Paksiw refers to different vinegar-based stews that differ greatly from one another based on the type of meat used. Paksiw na isda uses fish and usually includes the addition of ginger, fish sauce, and maybe siling mahaba and vegetables. Paksiw na baboy is a paksiw using pork, usually pork hocks, and often sees the addition of sugar, banana blossoms, and water so that the meat is stewed in a sweet sauce. A similar Visayan dish called humba adds fermented black beans. Both dishes are probably related to pata tim which is of Chinese origin. Paksiw na lechon is made from lechon meat and features the addition of ground liver or liver spread. This adds flavor and thickens the sauce so that it starts to caramelize around the meat by the time dish is finished cooking. Although some versions of paksiw dishes are made using the same basic ingredients as adobo, they are prepared differently, with other ingredients added and the proportions of ingredients and water being different.

In crispy pata, pork knuckles (the pata) are marinated in garlic-flavored vinegar then deep fried until crisp and golden brown, with other parts of the pork leg prepared in the same way. Lechon manok is the Filipino take on rotisserie chicken. Available in many hole-in-the-wall stands or restaurant chains (e.g. Andok's, Baliwag, Toto's, Sr. Pedro's, G.S. Pagtakhan's), it is typically a specially seasoned chicken roasted over a charcoal flame served with "sarsa" or lechon sauce made from mashed pork liver, starch, sugar, and spices.

Mechado, kaldereta, and afritada are Spanish influenced tomato sauce-based dishes that are somewhat similar to one another. In these dishes meat is cooked in tomato sauce, minced garlic, and onions. Mechado gets its name from the pork fat that is inserted in a slab of beef making it look like a wick (mitsa) coming out of a beef "candle". The larded meat is then cooked in a seasoned tomato sauce and later sliced and served with the sauce it was cooked in. Kaldereta can be beef but is also associated with goat. Chunks of meat are cooked in tomato sauce, minced garlic, chopped onions, peas, carrots, bell peppers and potatoes to make a stew with some recipes calling for the addition of soy sauce, fish sauce, vinegar, chilies, ground liver or some combination thereof. Afritada tends to be the name given to the dish when chicken and pork is used. Another similar dish said to originate from the Rizal area is waknatoy. Pork or beef sirloin is combined with potatoes and cut sausages and cooked in a tomato-based sauce sweetened with pickles. Puchero is derived from the Spanish cocido; it is a sweeter stew that has beef and banana or plantain slices simmered in tomato sauce.

Pancit luglug topped with hardboiled eggs, shrimp, and chorizo.

Filipinos also eat tocino and longganisa. Tocino is a sweetened cured meat made with either chicken or pork and is marinated and cured for a number of days before being fried. Longganisa is a sweet or spicy sausage, typically made from pork though other meats can also be used, and are often colored red traditionally through the use of the anatto seed but also artificial food coloring.

Sinigang na baboy (Pork tamarind soup)

Filipino soups tend to be very hearty and stew-like containing large chunks of meat and vegetables or noodles. They are usually intended to be filling and not meant to be a light preparatory introduction for the main course. They tend to be served with the rest of the meal and eaten with rice when they are not meals unto themselves. They are often referred to on local menus under the heading sabaw (broth). Sinigang is a popular dish in this category distinguished by its sourness that often vies with adobo for consideration as the national dish. It is typically made with either pork, beef, chicken or seafood and made sour with tamarind or other suitable souring ingredients. Some seafood variants for example can be made sour by the use of guava fruit or miso. Another dish is tinola. It has large chicken pieces and green papaya slices cooked with chili, spinach, and moringa leaves in a ginger-flavored broth. Nilagang baka is a beef stew made with cabbages and other vegetables. Binacol is a warm chicken soup cooked with coconut water and served with strips of coconut meat. La Paz batchoy is a noodle soup garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Another dish with the same name uses misua, beef heart, kidneys and intestines, but does not contain eggs or vegetables. Mami is a noodle soup made from chicken, beef, pork, wonton dumplings, or intestines (called laman-loob). Ma Mon Luk was known for it. Another chicken noodle soup is sotanghon, consisting of cellophane noodles (also called sotanghon and from whence the name of the dish is derived), chicken, and sometimes mushrooms.

Noodle dishes are generally called pancit. Pancit recipes primarily consist of noodles, vegetables, and slices of meat or shrimp with variations often distinguished by the type of noodles used. Some pancit, such as mami and La Paz-styled batchoy, are noodle soups while the "dry" varieties are comparable to chow mein in preparation. Then there is spaghetti or ispageti in the local parlance that is a modified version of spaghetti bolognese. It is sometimes made with banana ketchup instead of tomato sauce, sweetened with sugar and topped with hot dog slices.

There are several rice porridges that are popular in the Philippines. One is arroz caldo which is a rice porridge cooked with chicken, ginger and sometimes saffron, garnished with spring onions (chives), toasted garlic, and coconut milk to make a type of gruel. Another variant is goto which is an arroz caldo made with ox tripe. There is also another much different rice porridge called champorado which is sweet and flavored with chocolate and often served at breakfast paired with tuyo or daing.

Another rice-based dish is arroz a la valenciana, a Spanish paella named after the Spanish region Valencia that has been incorporated into the local cuisine. Bringhe is a local rice dish with some similarities to paella but using glutinous rice, coconut milk, and turmeric. Kiampong a type of fried rice topped with pork pieces, chives and peanuts. It can be found in Chinese restaurants in Binondo and Manila.

For vegetarians, there is dinengdeng, a dish consisting of moringa leaves (malunggay) and slices of bittermelon. There is also pinakbet, stewed vegetables heavily flavored with bagoong. A type of seafood salad known as kinilaw is made up of raw seafood such as fish or shrimp cooked only by steeping in local vinegar, sometimes with coconut milk, onions, spices and other local ingredients. It is comparable to the Peruvian ceviche.

Side dishes and complements

Itlog na pula (red eggs) are duck eggs that have been cured in brine or a mixture of clay-and-salt for a few weeks, making them salty. They are later hard boiled and dyed with red food coloring, hence its name, to distinguish them from chicken eggs before they are sold over the shelves. They are often served mixed in with diced tomatoes. Atchara is a side dish of pickled papaya strips similar to sauerkraut. It's a frequent accompaniment to fried dishes like tapa or daing.

Nata de coco is a chewy, translucent, jelly-like food product produced by the fermentation of coconut water can be served with pandesal. Kesong puti is a soft white cheese made from carabao milk (although cow milk is also used in most commercial variants). Grated mature coconut (niyog), is normally served with sweet rice-based desserts.

Desserts

Halo-halo

As a tropical oriental country it should come as no surprise there are many treats made from rice and coconuts. One often seen dessert is bibingka, a hot rice cake optionally topped with a pat of butter, slices of kesong puti (white cheese), itlog na maalat (salted duck eggs), and sometimes grated coconut. There are also glutinous rice sweets called biko made with sugar, butter, and coconut milk. Another brown rice cake is kutsinta. Puto is another well known example of sweet steamed rice cakes prepared in many different sizes and colors. Sapin-sapin are three-layered, tri-colored sweets made with rice flour, purple yam, and coconut milk with its gelatinous appearance. Palitaw are rice patties covered with sesame seeds, sugar, and coconut; pitsi-pitsi which are cassava patties coated with cheese or coconut; and tibok-tibok is based on carabao milk as a de leche (similar to maja blanca). As a snack, binatog is created with corn kernels with shredded coconut. Packaged snacks wrapped in banana or palm leaves then steamed, suman are made from sticky rice.

For cold desserts there is halo-halo which can be described as a dessert made with shaved ice, milk, and sugar with additional ingredients like coconut, halaya (mashed purple yam), caramel custard, plantains, jackfruit, red beans, tapioca and pinipig being typical. Other similar treats made with shaved ice include saba con yelo which is shaved ice served with milk and minatamis na saging (ripe plantains chopped and caramelized with brown sugar); mais con yelo which is shaved ice served with steamed corn kernels, sugar, and milk; and buko pandan sweetened grated strips of coconut with gulaman, milk, and the juice or extract from pandan leaves. Sorbetes (ice cream) is popular too. A local version uses coconut milk instead of cow milk. Ice candy made from juice or chocolate put it in a freezer to freeze is another treat. It can be any kind of flavor depending on the maker; chocolate and buko (coconut) flavored ice candy are two of the most popular.

Dessert gallery

Bibingkang Malagkit, rice cakes made from glutinous rice flour.

Bibingka Galapong, rice cakes with salted duck eggs.

Nilupak, a dessert made from mashed cassava. sweet potatoes, or saba bananas with butter or margarine.

Kutchinta (also known as Puto Cuchinta), moist jelly-like rice cakes made with brown sugar and lye. It is usually served with grated coconut.

Maja de ube (or "halaya") a dessert made from mashed purple yam and coconut milk.

Cuchinta, a desert made from rice.

Street food and other snacks

Fish balls

A merchant selling fish balls in the Philippines

An example of street foods in Manila, Philippines

Aside from pastries and desserts, there are heartier snacks for merienda that can also serve as an appetizer or side dish for a meal.Siomai is the local version of Chinese shaomai. Lumpia are spring rolls that can be either fresh or fried. Fresh lumpia (lumpiang sariwa) is usually made for fiestas or special occasions as it can be labor-intensive to prepare, while one version of fried lumpia (lumpiang prito), lumpiang shanghai is usually filled with ground pork and a combination of vegetables, and served with a sweet and sour dipping sauce.[12] Other variations are filled with minced pork and shrimp and accompanied by a vinegar-based dipping sauce. Lumpia has been commercialized in frozen food form.

There's a distinct range of street foods available in the Philippines. Some of these are skewered on sticks in the manner of a kebab. One such example is banana-cue which is a whole banana or plantain skewered on a short thin bamboo stick, rolled in brown sugar, and fried. Kamote-cue is a peeled sweet potato skewered on a stick, covered in brown sugar and then fried. Fish balls or squid balls are skewered on bamboo sticks then dipped in a sweet or savory sauce to be commonly sold frozen in markets and peddled by street vendors.

Turon, a kind of fried lumpia consisting of an eggroll or phyllo wrapper filled with plantain and jackfruit and sprinkled with sugar can also be found sold in streets.

Taho is a warm treat made up of soft beancurd which is the taho itself, dark caramel syrup called arnibal, and tapioca pearls. It is often sold in neighborhoods by street vendors who yell out "taho" in a manner like vendors in the stands at sporting events yell out "hotdogs" or "peanuts". Sometimes taho is served chilled or flavors have been added such as chocolate or strawberry. Taho is derived from the original Chinese snack food known as douhua.

There is also iskrambol (from the English "to scramble"), that is a kind of iced-based treat like a sorbet combined with various flavorings and usually topped with chocolate syrup. It is eaten by "scrambling" the contents or mixing them, then drinking with a large straw. It was later modified into ice scramble, or simply scramble, but with added skim milk, chocolate and/or strawberry syrup, and a choice of toppings such as marshmallows, chocolate or candy sprinkles, rice crispies, or tapioca pearls.

Street food featuring eggs include kwek-kwek which are hard-boiled quail eggs dipped in orange-dyed batter and then deep fried similar to tempura. Tokneneng is a larger version of kwek-kwek using chicken or duck eggs. Another Filipino egg snack is balut, essentially a boiled pre-hatched poultry egg, usually duck or chicken. These fertilized eggs are allowed to develop

until the embryo reaches a pre-determined size and are then boiled. There is also another egg dish called penoy which is basically hard-boiled unfertilized duck eggs. Like taho, balut is advertised by street hawkers calling out their product.

Okoy also spelled as ukoy is another batter-covered, deep-fried street food in the Philippines. Along with the batter, it normally includes bean sprouts, shredded pumpkin and very small shrimps, shells and all. It is commonly dipped in a combination of vinegar and chilli.

Among other street food are already mentioned pulutan like isaw, seasoned hog or chicken intestines; betamax, roasted dried chicken blood served cut into and served as small cubes for which it received its name in resemblance to a Betamax tape; Adidas, chicken feet named after the popular shoe brand; and proven, the proventriculus of a chicken coated in cornstarch and deep-fried. There is also pinoy fries which are fries made from sweet potatoes.

Exotic dishes

Some exotic dishes in the Filipino diet are camaro, which are field crickets cooked in soy sauce, salt, and vinegar as it is popular in Pampanga; papaitan which is goat or beef innards stew flavored with bile that gives it a bitter (pait) taste; Soup No. 5 (Also spelled as "Soup #5") which is a soup made out of bull's testes,[13][14] and can be found in restaurants in Ongpin St., Binondo, Manila; asocena or dog meat popular in the Cordillera Administrative Region; and pinikpikan na manok that involves having a chicken beaten to death to tenderize the meat and to infuse it with blood. It is then burned in fire to remove its feathers then boiled with salt and itag (salt/smoke cured pork). The act of beating the chicken in preparation of the dish apparently violates the Philippine Animal Welfare Act 1998.

Cooking methods

Tinapa, smoked fish

The Filipino/Tagalog words for popular cooking methods and terms are listed below:

"Adobo/Inadobo" − cooked in vinegar, oil, garlic and soy sauce.

"Babad/Binabad/Ibinabad" − to marinate.

"Banli/Binanlian/Pabanli" − blanched.

"Bagoong/Binagoongan/ – sa Bagoong" − cooked with fermented fish paste bagoong.

"Binalot" – literally "wrapped." This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible (in contrast to lumpia — see below).

"Buro/Binuro" − fermented.

"Daing/Dinaing/Padaing" − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.

"Guinataan/sa Gata" − cooked with coconut milk.

"Guisa/Guisado/Ginisa" or "Gisado" − sautéed with garlic, onions and/or tomatoes.

"Halabos/Hinalabos" – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.

"Hilaw/Sariwa" – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).

"Hinurno" – baked in an oven or roasted.

"Ihaw/Inihaw" − grilled over coals.

"Kinilaw" or "Kilawin" − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.

"Laga/Nilaga/Palaga" − boiled/braised.

"Nilasing" − cooked with an alcoholic beverage like wine or beer.

"Lechon/Litson/Nilechon" − roasted on a spit.

"Lumpia" – wrapped with an edible wrapper.

"Minatamis" − sweetened.

"Pinakbet" − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.

"Paksiw/Pinaksiw" − cooked in vinegar.

"Pangat/Pinangat" − boiled in salted water with fruit such as tomatoes or ripe mangoes.

"Palaman/Pinalaman" − "filled" as in siopao, though "palaman" also refers to the filling in a sandwich.

"Pinakuluan" – boiled.

"Prito/Pinirito" − fried or deep fried. From the Spanish frito.

"Relleno/Relyeno" – stuffed.

"Tapa/Tinapa" – dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.

"Sarza/Sarciado" – cooked with a thick sauce.

"Sinangag" – garlic fried rice.

"Sigang/Sinigang" − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.

"Tosta/Tinosta/Tostado" – toasted.

"Torta/Tinorta/Patorta" – to cook with eggs in the manner of an omelette.

Beverage

Chilled drinks and shakes

Sago't Gulaman

Due to the tropical climate, chilled drinks are popular. Stands selling cold fruit drinks and fruit shakes are common. Tropical fruit drinks one encounters include those based on dalandan (green mandarin), suha (pomelo), pinya (pineapple), banana, and guyabano. The shakes usually contain crushed ice, evaporated or condensed milk, and fruits like the perennially popular mango. Other fruit flavors are melon, papaya, avocado, watermelon, strawberry, and durian, to name but a few.

Other chilled drinks include sago't gulaman a flavored iced-drink with sago pearls and agar gelatin with banana extract sometimes added to the accompanying syrup; fresh buko juice, the water or juice straight out of a young coconut via an inserted straw, a less fresh variation of which is made out of bottled coconut juice, scraped coconut flesh, sugar, and water; and calamansi juice, the juice of Philippine limes usually sweetened with honey, syrup or sugar.

Hot drinks

There are some commonly known variations of tea in the country. Pandan iced tea made is made with pandan leaves and lemongrass. Salabat, sometimes called ginger tea, is brewed from ginger root. There is also coffee. Coffee from the cool mountains of Batangas is known as kapeng barako. Tsokolate is the Filipino take on hot chocolate. It is traditionally made from dry powdery chocolate tablets called tablea.

Alcoholic

A bubblegum-flavored lambanog

There are a wide variety of alcoholic drinks in the Philippines manufactured by local breweries and distilleries.

Beer or servesa is the most preferred alcoholic drink in the Philippines. San Miguel Pale Pilsen is the most popular and widely known brand with Beer na Beer a close second. San Mig Light is preferred mostly by yuppies and the young drinkers. Gold Eagle Beer is more common in the Rural Areas of the Philippines. Colt 45 and Red Horse beer with its high alcohol content is favored by hard drinkers. Other beer labels include Lone Star, Lone Star Light, Lone Star Ultra, Carlsberg, Coors Light, San Miguel Superdry, San Mig Strong Ice, and just recently, Manila Beer. Several bars in the urban areas also serve international brands.

Rum is often associated with Tanduay. For serbesa (beer), the most popular choices in restaurants and bars are San Miguel Beer, Red Horse Beer and San Miguel Light.

Several gins, both local varieties like Ginebra San Miguel (as well as GSM Blue and GSM Premium Gin) and imported brands like Gilbey's, are commonly found. Some people refer to gin by the shape of the bottle: bilog for a circular bottle and kwatro kantos (literally meaning four corners) for a square or rectangular bottle. Gin is sometimes combined with other ingredients to come up with variations.

Tuba (toddy) is a type of hard liquor made from fresh drippings extracted from a cut young stem of palm. The cutting of the palm stem usually done early in the morning by a mananguete, a person whose profession involves climbing palm trees and extracting the tuba to supply to customers later in the day. The morning accumulated palm juice or drippings from a cut stem is then harvested by noon then brought to buyers then prepared for consumption. Sometimes this is done twice a day so that there are two harvests of tuba in a day occurring first at noon-time and later in the late-afternoon. Normally, tuba has to be consumed right after the mananguete brings it over or it becomes too sour to be consumed as a drink. Any remaining unconsumed tuba is then often stored in jars for several days to become palm vinegar. Tuba can be distilled to produce lambanog (arrack), a neutral liquor often noted for its relatively high alcohol content.

Lambanog is an alcoholic beverage most commonly described as coconut wine or coconut vodka. The drink is distilled from the sap of the unopened coconut flower, and is known for its potency and high alcohol content (80 and 90 proof). Most of the Lambanog distilleries are in the Quezon province of Luzon, Philippines. Constant efforts at standardizing lambanog production led to its better quality. The Lambanog now is already being exported to other countries and continues to win foreign customers due to its non-chemical ingredients as well as its potency.

Tapuy is a traditional Philippine alcoholic drink made from fermented glutinous rice. It is a clear wine of luxurious alcoholic taste, moderate sweetness and lingering finish. Its average alcohol content is 14% or 28 proof, and does not contain any preservatives or sugar. To increase the awareness of tapuy, the Philippine Rice Research Institute created a cookbook containing recipes and cocktails from famous Philippine chefs and bartenders, featuring tapuy as one of the ingredients.