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This is alist of selected dishes found in thePhilippines. While the names of some dishes may be the same as those found in other cuisines, many of them have evolved to mean something distinctly different in the context ofFilipino cuisine.
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Adobo |  | Nationwide | Meat/Seafood/Vegetable dish | Typically pork or chicken, or a combination of both, is slowly cooked in vinegar, cooking oil, crushed garlic, bay leaf, black peppercorns, and soy sauce, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. |
| Afritada |  | Tagalog | Meat dish | Chicken or pork and potatoes cooked in tomato sauce. |
| Barbecue (Inihaw, Inasal, Satti) | 
| Nationwide | Philippine English term forInihaw. Grilled or skewered meat (mainly pork or chicken) marinated in a sweet soy-garlic mixture, grilled, basted with the marinade and then served with either a soy-vinegar dip or a sweet brown sauce. Variants also useoffal, such asisaw. | |
| Bopis |  | Batangas | Meat dish | A spicy dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions. |
| Camaron rebosado |  | Seafood | Deep fried battered shrimps. Similar toTempura, but with a heavier batter. | |
| Chicken pastel |  | Manila | Meat dish | Flavorful thick cream dish in cheese casserole. Cooked with Hotdog, Chorizo, Potatoes, Carrots and saute spices that complements with chicken. |
| Crispy pata |  | Nationwide | Meat dish | Deep fried portions of pork legs including knuckles often served with a chili and calamansi flavored dipping soy sauce or chili flavored vinegar for dipping. |
| Crispy tadyang ng baka | Meat dish | Crispy beef ribs often served with a chili and calamansi flavored soy sauce or chili flavored vinegar for dipping. | ||
| Curacha | .JPG) | Zamboanga | Seafood | Boiled or steamed sea crab. |
| Daing |  | Tagalog | Fish dish | Fish (especially milkfish) that has been dried, salted, or simply marinated in vinegar with much garlic and then fried. |
| Embutido |  | Meat dish | A meatloaf shaped in the form of a sausage, with eggs stuffed in the center. | |
| Escabeche |  | Fish dish | Referring to both a dish of poached or fried fish that is marinated in an acidic mixture before serving, and to the marinade itself. Can refer broadly to sweet and sour dishes. | |
| Giniling (Picadillo / Chili con Carne) |  | Tagalog | Meat Dish | Ground pork or beef cooked with garlic, onion, soy sauce, tomatoes, and potatoes and frequently with carrots, raisins, and bell peppers. |
| Halabos na hipon |  | Seafood | Shrimps steamed in their own juices and cooked with a little oil. | |
| Hamonado |  | Meat dish | Also calledendulsado inZamboanga City. Pork cooked in a sweet sauce with pineapple juice and sugar. Tomato sauce is also sometimes added. It is named after the Spanishglazedham (jamón andendulzado mean "ham" and "glazed" in Spanish, respectively). It is also the name of a type of sweetPhilippine sausage noted for its ham-like taste. | |
| Humba | _2.jpg) | Meat dish | A Visayan slow-cooked sweet pork dish based on the Chinese dishHong-ba (red-braised pork belly). It is similar to porkadobo andhamonado except that it characteristically usesfermented black soybeans (tausi). | |
| Inasal na manok |  | Negros Occidental | Meat dish | Grilled chicken marinated in a vinegar marinade. Often served with a side ofatchara and soy-vinegar dip, and with garlic rice and yellowatsuete oil. |
| Inihaw na liempo |  | Meat dish | Grilled pork belly. | |
| Inun-unan | .jpg) | Visayas | Seafood | Visayan variant of fishpaksiw. Fish cooked in a broth of vinegar, ginger, and other spices. Unlike northernpaksiw na isda, it does not include vegetables. |
| Kadyos-Baboy-Langka | Iloilo | Meat dish | The name refers to the three main ingredients used in the dish:kadyos (pigeon peas),baboy (pork) andlangka (jackfruit). The broth is soured withbatwan, a fruit native to Southeast Asia. | |
| Kadyos Manok Ubad | Iloilo, Negros Occidental | Meat dish | The name refers to the three main ingredients used in the dish:kadyos (pigeon peas),manok (chicken) andubad (the edible inner layers of abanana stalk). | |
| Kaldereta (Caldereta) |  | Luzon | Meat dish to | A dish made with cuts of pork, beef or goat simmered in tomato paste or tomato sauce, with liver spread added to it. |
| Kinunot | .jpg) | Bicol | Seafood | From the wordkunot which literally means shred. A dish made up of either shredded meat ofpagi (stingray) or baby shark cooked in coconut milk withmalunggay (moringa) leaves. |
| Kinilaw (Kilawin) |  | Nationwide | Seafood/Meat/Vegetable dish | A cooking process that relies on vinegar to denature the ingredients, similar toceviche. Usually used to prepare raw seafood. It can also be used to prepare lightly cooked meat or vegetables. |
| Lechón |  | Nationwide | Meat dish | A dish made by roasting a whole pig over charcoal. It is often cooked during special occasions. A simpler version has chopped pieces of pork fried in a pan or wok (lechon kawali). A variant that is popular in theVisayas region islechon de leche, which is a whole roastedsuckling pig. Also refers to the manner of cooking, i.e., spitted and charcoal-roasted, for example,lechon manok (roasted chicken). |
| Lengua estofada | Meat dish | Braised ox tongue. | ||
| Lumpia |  | Meat/Vegetable dish | A variant ofspring rolls, either deep or pan fried (prito), or fresh (sariwa). Popular versions includelumpiang shanghai, a fairly narrow fried roll usually with a meat filling, often accompanied by a sweet chili dipping sauce, andlumpiang ubod, a wider, fresh spring roll filled with raw vegetables local to the area. | |
| Mechado |  | Meat dish | Name derived frommitsa meaning "wick" which is what the pork fat inserted into a slab of beef looks like before the larded beef is cooked, sliced, and served in the seasoned tomato sauce it is cooked in. | |
| Morcon |  | Meat dish | A beefroulade often prepared for special occasions it consists of thin sheets of cooked eggs and marinated beef layered one on top of the other, then wrapped and tied around carrots, celery, cheese, pork fat, and sausage. This is then cooked in seasoned tomato sauce. | |
| Paksiw |  | Generally means to cook and simmer in vinegar. Common dishes bearing the term, however, can vary substantially depending on what is being cooked.Paksiw na isda is fish poached in a vinegar broth usually seasoned withfish sauce and spiced withsiling mahaba and possibly containing vegetables.Paksiw na baboy is pork, usually hock or shank, cooked in ingredients similar to those inadobo but with the addition of sugar andbanana blossoms to make it sweeter and water to keep the meat moist and to yield a rich sauce.Paksiw na lechon is roasted porklechon meat cooked inlechon sauce or its component ingredients of vinegar, garlic, onions, black pepper and ground liver or liver spread and some water. The cooking reduces the sauce so that by the end the meat is almost being fried. | ||
| Palapa | .jpg) | Lanao del Sur, Lanao del Norte | Vegetable dish | A popular spicy Maranao condinment also served as an ulam with rice. Made of poundedsakurab, ginger, chillies and salt. After pounding into a rough mix the palapa is briefly fried to release its rich and spicy flavor. A variant mixed with grated coconut and turmeric is also made. Palapa is mostly used as a condiment alongside meat, chicken or fish, or is used in the main dishPiaparan, a famous dish of the Lanao region of Mindanao. |
| Pata tim | _from_Santa_Rosa%2c_Laguna%2c_Philippines.jpg) | Meat dish | Braised pork leg dish similar to Paksiw na Pata, Chinese style. Simmered in a sweet soy sauce flavored by Chinese herbs such as star anise, banana blossoms, etc. | |
| Piaparan | Lanao | Chicken, Fish or Vegetable dish | A popular spicy Maranao main dish made ofpalapa, grated coconut, bell peppers, poultry or fish, turmeric, chilli, and vegetables. Served with a soup made of the same ingredients and served over white rice. | |
| Pinakbet |  | Ilocos | Vegetable dish | A popular Ilocano dish made of different vegetables like okra, eggplant and bitter gourd cooked in fish sauce. |
| Pinangat,Natong, orLaing |  | Bicol | Vegetable dish | In Bicol refers to a dish of taro leaves, chili, meat, and coconut milk tied securely with coconut leaf. In Manila the dish is known more commonly aslaing.Pinangat orpangat also refers to a dish or method of cooking involving poaching fish in salted water and tomatoes. |
| Relleno |  | Stuffed meat, seafood, or vegetable dishes likerellenong bangus (stuffed milkfish),rellenong manok (stuffed chicken), andrellenong talong (stuffed eggplant) also known astortang talong (see below). | ||
| Sarsiado |  | Tagalog | Fish dish | Fish that is cooked with tomato sauce and real tomatoes. |
| Sinanglay |  | Bicol | Fish | A dish wherein fish, preferablyTilapia, is wrapped in pechay or mustard leaves and is simmered in rich coconut milk. |
| Sisig | .jpg) | Pampanga | Meat/Fish dish | Fried and sizzled chopped bits of pig's head and liver, other versions using tuna or milkfish, usually seasoned with calamansi and chili peppers and sometimes topped with an egg. |
| Tapa |  | Meat dish | Dried, cured, or marinated sliced beef that is fried or grilled. | |
| Torta |  | Nationwide | Egg and meat dish | A variation on an omelette, often referring to one made out of ground beef and potatoes. Other common variations includetortang alimasag, made withcrab meat, andtortang talong, made with whole longeggplants roasted prior to adding the eggs. |
| Ukoy |  | Vegetable dish | Shrimp fritters often accompanied by vinegar as dipping sauce. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Batchoy |  | Iloilo | Noodle soup | A noodle soup which originated in the district of La Paz, Iloilo City in the Philippines. |
| Bicol express |  | Popularized in the district of Malate, Manila | Stew | A stew made from long green chilies, coconut milk,alamang (shrimp paste) ordaing (dried fish), onion, sliced or cubed pork meat, and garlic. |
| Bulalo |  | Batangas Negros Occidental | Soup/Stew | A deeply flavourful soup of beef shank, cabbage, and potatoes simmered for hours over low heat. |
| Callos |  | Stew | A hearty stew ofchorizo, beef tripe in tomato sauce. | |
| Dinengdeng |  | Ilocos | Soup | A bagoong soup based dish similar to pinakbet. It contains fewer vegetables and contains more bagoong soup base. |
| Dinuguan |  | Stew | A savory stew of meat simmered in a rich, thick spicy gravy ofpig's blood, garlic, chili, and vinegar. | |
| Ginataan |  | Tagalog | Soup/Stew | Food cooked with gata (coconut milk), with the literal translation of the word being, "cooked with coconut milk." It can refer to a number of different dishes, each calledginataan, but distinct from one another depending on their originating districts as well as the main protein.Ginataang hipon, for example, refers to shrimp cooked in coconut milk,ginataang gulay to an assortment of vegetables cooked in coconut milk,ginataang alimango is crabs cooked in coconut milk, while ginataang manok is chickens cooked in coconut milk . Coconut milk can also be added to existing dishes, as in ginataang adobo |
| Kare-kare |  | Tagalog | Stew | A meat, tripe, and oxtail stew with vegetables in peanut sauce customarily served with bagoong alamang (shrimp paste). |
| Lauya | Ilocos | Soup/Stew | A dish of pork, beef, or carabao meat in broth flavored with ginger, onions and fish sauce served as a soup or main entrée. | |
| Mami |  | Soup | Generic term for noodle soup. Usually made of beef, chicken, pork. | |
| Menudo |  | Ilocano | Stew | A stew of pork, pig liver, carrots and potatoes in tomato sauce. |
| Nilagang baka |  | Tagalog | Soup/Stew | A beef stew with cabbages, potatoes, and onion seasoned with fish sauce and black peppercorns usually using beef chuck or brisket. When usingbeef shank including the bone and marrow it is callednilagang bulalo. |
| Pancit Molo |  | Iloilo | Soup/Stew | A type of soup using wonton wrappers which originated from Molo district in Iloilo City. |
| Papaitan | .jpg) | Ilocos | Soup/Stew | A sour beef/goat innards soup. The bile orpapait (undigested grass juice) is used as the primary souring agent. |
| Pares |  | Luzon | Stew | Filipino word for "Pair". A viand, usually beef asado, served with rice and a bowl of soup |
| Pochero |  | Stew | A beef/pork soup stew, usually nilagang baka, cooked with tomato sauce and pork and beans | |
| Sinanglaw | Ilocos | Soup/Stew | Ahotpot made from beef innards. | |
| Sinigang |  | Tagalog | Soup/Stew | A sour soup/stew made with pork meat, beef or seafood, mixed with a variety of vegetables. Any sour fruit such as tamarind, unripe mango and pineapple is usually used as the souring agent. |
| Sopas |  | Tagalog | Noodle soup | Macaroni chicken soup. Usually contains chicken strips in broth, onions, vegetables (mainly carrots, cabbage and celery), in addition to macaroni noodles. It is cooked with evaporated milk to give it richer flavor. |
| Soup No. 5 | Soup | A soup made from bull's testes or penis. | ||
| Tinola |  | Tagalog | Soup/Stew | A dish often made of chicken, although pork and fish can also be used, wedges of green papaya, and chili pepper leaves, in broth flavoured with ginger, onions and fish sauce served as a soup or main entrée. Tinolang isda goes well withkangkong (water spinach). |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Pancit lomi |  | Batangas | Noodles | A Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter. |
| Misua |  | Noodles | A soup withmisua (very thin flour noodles). Choice of protein can include: meatballs, canned tuna in tomato sauce, and chicken. | |
| Pancit luglug |  | Rizal | Noodles | Similar topancit palabok, except made with larger noodles. The nameluglug comes from the sound made by the draining of the noodles. |
| Pancit canton |  | Tagalog | Noodles | Chinese-Filipino version of Cantonese lo mein using flour-based noodles. |
| Pancit bihon guisado |  | Luzon | Noodles | Stir-fried vermicelli noodles with vegetables and pork or chicken. |
| Pancit Tuguegarao or Batil-patong | .jpg) | Cagayan | Noodles | Pancit originating from the province of Cagayan |
| Pancit Malabon |  | Tagalog | Noodles | Another variant of Pancit Palabok which uses shrimp, squid, and other seafoods as toppings. The noodles are thicker than that of the Palabok and Luglug. |
| Pancit estacion | Cavite | Noodles | This is a type of pancit, or stir-fried rice noodle dish, which originated in Tanza, Cavite. Its main ingredient is mung bean sprouts (used as a substitute for rice noodles). Its sauce includes corn starch, atsuete, tinapa and kamias. | |
| Pancit palabok |  | Tagalog | Noodles | Rice noodles cooked in anato seeds, usually served with hard-boiled egg,chicharon,spring onions, andkalamansi |
| Filipino spaghetti |  | Tagalog | Noodles | Filipino version of spaghetti with a tomato (or sometimesbanana ketchup) and meat sauce characterized by its sweetness and use of hotdogs or sausages. |
| Baked macaroni |  | Noodles | Filipino version of macaroni casserole, with a sauce base similar in flavor to Filipino spaghetti. | |
| Sotanghon |  | Noodles | A clear chicken soup with vermicelli noodles (sotanghon). |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Ginisang monggo |  | Nationwide | Vegetable | Sauteed mung / mongo beans in onions and tomatoes. Variants can include the addition ofcoconut milk,dried fish,chicken, thinly slicedpork, or vegetables such askangkong (water spinach),langka (jackfruit), andmalunggay (moringa). |
| Kinilnat |  | La Union | An Ilocano salad made with leaves, shoots, blossoms, or the other parts of the plant are boiled and drained and dressed with bagoong (preferably) or patis, and sometimes souring agents like calamansi or cherry tomatoes are added as well as freshly ground ginger. | |
| Laswa |  | Visayan | A popular soupy Visayan dish made of different vegetables, includingokra,eggplant,malunggay,alugbati, squash, andtaro root,yard long beans, tomatoes, served over rice. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Arroz a la valenciana | Visayas | Glutinous rice | A hearty, glutinous rice dish that incorporates various ingredients, such aschorizo de bilbao, carrots, raisins, pork, chicken, bell peppers, garlic and onions.Turmeric is used to give the bright yellow colour characteristic of the dish. It is often garnished with sliced hard boiled eggs. | |
| Arroz Caldo | Luzon | Rice porridge | Arroz Caldo is a hearty simple meal, commonly eaten when sick for better digestion or when the weather is quite cold. It is composed of various ingredients, including uncooked rice or leftover rice, garlic, onion, ginger, and boiled eggs. Its key difference from other porridge is the use of ginger slices, which gives that distinct aroma and kick of spice. | |
| Lugaw |  | Porridge | Plain rice porridge. Not to be confused with Arroz Caldo, which contains chicken. | |
| Champorado |  | Porridge | A sweet chocolate rice porridge. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with dried fish locally known as tuyo. | |
| Paelya | _Paella.jpg) | Rice | A complex rice dish frequently involving seafood such as shrimps (hipon) and mussels (tahong) taken fromSpanish cuisine that is mostly prepared during special occasions. | |
| Sinangag |  | Rice | Fried rice sauteed in garlic. A vital part of the "silog" meal ("Sinangag at Itlog"; trans: "fried rice and egg"). | |
| Silog |  | Tagalog | Rice | Refers to the combination ofsinangag (fried rice), itlog (egg) and meats. The name of the meats are then suffixed to the word silog, turning meats such astapa andlongganisa intotapsilog and longsilog, It is also served with other viands such asTocino (Tocilog),Hotdog (Hotsilog), and Bangus (milkfish) (bangsilog). |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Longganisa |  | Cebu | Sausage | A pork sausage similar to a chorizo. It has its own regional variants such asLongganisang Ilocano andLongganisang Lucban of the Ilocos Province and of the City ofLucban, Quezon, respectively, that is made with much garlic, andSweet Chorizo of Cebu which is similar to sausages but with a sweeter flavor. |
| Tinapa /Tuyo | _(1309812880).jpg) | Davao | Fish preserved through the process of smoking (tinapa) or drying (tuyo). | |
| Tocino |  | Pampanga | A cured meat product native to the Philippines. It is usually made out of pork although beef is also used and is cured using sugar which gives it its "ham-like" glaze. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Atchara | _02.jpg) | Pickle | Refers primarily to unripe papaya in a pickling solution of sugar and vinegar. It also refers to other vegetables pickled in the same manner. | |
| Burong mangga |  | Pickle | A food made by mixing sugar, salt, and water to unripened mangoes that have previously been salted. | |
| Ensaladang talong |  | Salad | A salad with boiled/grilled eggplant as the primary ingredient. It can be served as is, in a pickling solution of vinegar and garlic or with tomatoes, onions andbagoong alamang. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Balut |  | A fertilized duck (or chicken) egg with a nearly developed embryo inside that is boiled, shelled, and eaten as is or dipped in salt or spicy vinegar. | ||
| Binalot |  | Literally "wrapped". Food wrapped in banana leaves. Usually a meal consisting of a smoked or fried viand and rice sometimes accompanied by a salted egg, tomatoes, or atchara. | ||
| Chicharon |  | Bulacan | Snack | Primarily refers to fried pork rinds. It is also made from chicken, mutton, beef, fish and fish skin and innards. |
| Fishballs |  | A common street food most often made from the meat ofcuttlefish orpollock and served with a sweet and spicy sauce or with a thick dark brown sweet and sour sauce. | ||
| Isaw |  | A street food made from barbecued pig or chicken intestines. Another variant is deep-fried breaded chicken intestine. | ||
| Patupat (or Pusô) |  | A type of rice cake from South East Asia made from rice that has been wrapped in a woven palm leaf pouch or banana leaves, then boiled. | ||
| Pinikpikan |  | Cordillera | A chicken dish wherein the chicken is beaten to death, dressed and roasted whole on a spit.Pinikpik means "beaten (with a hard object)", which is done to infuse the chicken meat with blood. | |
| Siomai |  | Ground pork, beef, and shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. | ||
| Siopao |  | Steamed filled bun. Common versions areasado, shredded meat in a sweet sauce similar to a Chinese barbecued pork filling, andbola-bola, a packed ground pork filling. | ||
| Tokneneng andKwek kwek |  | Atempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek usequail eggs. | ||
| Tokwa at baboy |  | A bean curd (tokwa is Filipino fortofu, fromLan-nang) and pork dish. Usually serving as an appetizer or forpulutan. Also served withLugaw. It is a type ofkinilaw. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Araro | Palawan | Cookies | Cookies made of flour, egg, sugar and salt | |
| Binaki (Pintos) | _1.jpg) | Bukidnon, Mindanao;Bogo, Cebu | Tamales | Steamed corn sweet tamales |
| Binangkal | .jpg) | Visayas and Mindanao | Fried dough | Hard and crunchy fried flour balls covered in sesame seeds. Not to be confused withbuchi, which is hollow and chewy on the inside. |
| Biskotso |  | Iloilo | Bread | Baked bread topped with butter and sugar, or garlic |
| Buko Roll | Tuguegarao | Bread | Baked bread filled with coconut and condensed milk | |
| Buchi |  | Fried dough | A local version of the Chinese sesame seed balls (jin deui). Variants can range from almost exactly the same as the Chinese version, to versions which do not use sesame seeds and are filled with local fillings likeube orbukayo. Also spelledbutsi. | |
| Crema de fruta |  | Cake | A layered dessert made with sponge cake, custard, gelatin, and fresh or preserved fruits | |
| Empanada |  | Pastry | A baked or fried stuffed bread or pastry. They usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins. | |
| Ensaymada |  | Pastry | A pastry or abrioche made with butter (instead of lard) and topped with grated cheese (usuallyqueso de bola, the local name for agedEdam) and sugar. | |
| Mango float | .jpg) | Cake | Anicebox cake variant ofcrema de fruta made withgraham crackers, whipped cream, and fresh mangoes | |
| Pan de coco |  | Bread | A rich sweet bread with a sweet coconut filling. | |
| Pandesal |  | Bread | This is a common bread roll in the Philippines. It is made of flour, yeast, sugar, oil, and salt. | |
| Pastel de Camiguín |  | Or simplypastel, is a Filipino soft bun with yema (custard) filling originating from the province of Camiguin. The name is derived from Spanish pastel ("cake"). In addition to the original yema filling, pastel also feature other fillings, including ube, mocha, macapuno, cheese, chocolate, durian, jackfruit, and mango, among others. Pastel is regarded as a pasalubong (regional specialty gifts) of Camiguin Island and nearby Cagayan de Oro City. | ||
| Polvorón | .jpg) | A pastry made from compressed toasted flour, milk, and sugar. Sometimes made with groundpeanuts,cashews orpinipig. May be coated with milk or milk chocolate. | ||
| Roscas | .jpg) | Barugo andCarigara,Leyte | Pastry cookies | A pastry cookie made from lard, anise, flour, sugar, salt, butter, yeast, seasonings, and egg yolks, as well astuba as its liqueur component. |
| Rosquillos |  | Cebu | Cookies | Filipino cookies made from flour, eggs, shortening, sugar, and baking powder. Its name comes from the Spanish wordrosca (ringlet).[1][2] Not to be confused with Spanishrosquillos orroscos which are more akin to smalldoughnuts. |
| Shakoy |  | Visayas | Fried dough | A traditionaldoughnut variant from theVisayas islands with a distinctive twisted shape. Also known assiyakoy orlubid-lubid. |
| Otap |  | Cebu | Pastry | Variant spelling:otap. Oval-shaped puff pastry usually made with flour, shortening, coconut, and sugar. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Apas |  | Tagalog | Oblong-shaped biscuits that are topped with sugar. | |
| Banana cue |  | Tagalog | Deep friedSaba bananas coated in caramelised brown sugar. | |
| Barquillos |  | Iloilo/Negros Occidental | A flat, sweet flour-based pastry rolled into a hollow tube. Sometimes eaten withsorbetes or western ice cream. | |
| Barquiron | Negros Occidental | Barquillos filled withpolvoron. | ||
| Baye baye |  | Negros Occidental | A sticky dessert made from newly harvested rice. | |
| Belekoy |  | Bulacan | A sweet pastry made from flour, sugar, sesame seeds, and vanilla. | |
| Bibingka |  | Luzon | A type of cake made with rice flour, sugar,clarified butter, and coconut milk. Baked with coals from above and under, it is usually topped with butter,salted duck egg,muscovado sugar, grated cheese anddesiccated coconut. | |
| Binignit |  | Luzon | A dessert soup made with coconut milk, tubers such as purple yam, sweet potato, and plantains as well as jackfruit, sago and tapioca pearls. | |
| Biko |  | Nationwide | A sticky sweet delicacy made fromglutinous rice,coconut milk, andbrown sugar. It is similar toKalamay, but uses whole grains. It is also known asSinukmani orSinukmaneng. | |
| Bukayo | .jpg) | Luzon | A sweet popular with children, it is made by simmering strips of young, gelatinous coconut (buko) in water and then mixing these with sugar. | |
| Buko pie |  | A traditional pastry, young coconut filled pie. | ||
| Camote cue |  | Tagalog | Deep friedkamote with caramelised brown sugar. | |
| Cascaron | .jpg) | Negros Occidental | A dessert made of rice flour, coconut and sugar. | |
| Coconut jam |  | A food spread, a custard jam in the general sense, consumed mainly in Southeast Asia and made from a base of coconut and sugar. | ||
| Leche flan |  | A rich custard made of egg yolks with a layer of soft caramel on top (as opposed to crème brûlée, which has a hard caramel top). Sometimes sliced and added to other desserts such ashalo-halo. | ||
| Dodol |  | Ilocos and Lanao | A toffee-like food delicacy made with coconut milk,jaggery, and rice flour. Sticky, thick and sweet, it is served mostly during festivals such asEid-ul-Fitr andEid-ul-Adha. | |
| Espasol |  | Laguna | A cylindrical cake made of rice flour cooked in coconut milk and sweetened coconut strips, which is then dusted with toasted rice flour. | |
| Ginanggang | _-_grilled_saba_bananas_-_01.jpg) | Mindanao | Grilled skeweredSaba bananas brushed with margarine and sprinkled with sugar. | |
| Halo-halo |  | Luzon | A popular dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl. | |
| Hopia | .jpg) | A popular bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines. | ||
| Kalamay |  | Tagalog | A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional). | |
| Kutsinta |  | Tagalog | Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated maturecoconut | |
| Latik |  | Luzon | Latík in the northern Philippines refers to coconut milk curds used as toppings. In theVisayan regions, it refers to a thick, sweet syrup made from coconut milk and sugar. | |
| Maíz con hielo / (mais con yelo) | Similar tohalo-halo, but instead made withcorn kernels and sometimes withcorn flakes as topping. | |||
| Maja blanca |  | A local variant ofblancmange made of coconut milk and corn starch. May include sweet corn kernels. | ||
| Maruya | .jpg) | Fritters usually made fromSaba bananas. | ||
| Morón |  | Leyte | dessert, snack | Like mostsuman, the morón is made from glutinous rice, but is smoothened and then either striped or divided into two flavor parts, one part being flavored with chocolate from the local cacao and the other part with coconut milk |
| Nata de coco |  | It is a kind of gelatinous and translucent dessert typical of Philippine cuisine. This dessert is very typical in the provinces of La Laguna and Quezon. It is a food fermented by the action of a bacterium (Leuconostoc mesenteroides) that feeds on the existing disaccharides in certain fruits: mainly coconut in conjunction with carrageenan. The name of this dessert is literally what it sounds like in Spanish. | ||
| Palitaw |  | Luzon | They are made frommalagkít (sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs which are then dipped in gratedcoconut and presented with a separate dip ofsugar and toastedsesame seeds. | |
| Piaya |  | Negros Occidental | Snack | A flat pastry filled with a jam made ofmuscovado sugar and sometimes sprinkled with sesame seeds, grilled on a pan. Different flavours include ube (purple yam), mango and chocolate. |
| Puto |  | Luzon | Small white buns baked from rice flour. Variations include ube andpandan flavours, as well as toppings like cheese and salted duck egg. Sometimes used to accompany other dishes, usuallydinuguan (black pudding stew). | |
| Sapin-sapin |  | Tagalog | A layered glutinous rice and coconut dessert. Takes its name from the wordsapin, "to spread" or "to cover". | |
| Sikwate and Puto Maya | | Lanao Del Norte | A combination of local hot chocolate and steamed glutinous rice usually served with "muscovado" sugar and ripe mango. Isa Sweet Tooth, a well known dessert specialist, is one of the well known maker of this unique sweet in the region. | |
| Sorbetes / Dirty ice cream |  | Traditional Filipino ice cream. Usually peddled by asorbetero from a brightly coloured pushcart, it is sometimes made withcoconut milk or rarelycarabao milk. Typical flavours include ube, cheese,cookies and cream,avocado, strawberry, Chocnut (a popular crumbly chocolate and peanut sweet), and melon.Sorbetes is can be served on a cone, in a cup, or on bread such aspan de sal orhotdog buns. | ||
| Suman / rice cake / balatong |  | Tagalog | Sticky rice steamed in banana leaf. Topped with a traditional brown sauce or sugar. | |
| Taho |  | Made with fresh tofu,arnibal (a brown sugar and vanilla syrup), andsago pearls. Usually sold in the morning by a hawker known as amagtatahô and can be eaten as a breakfast. May be served either hot (straight from themagtatahô) or sometimes it can be purchased chilled. Probably developed from the Chinese treatdouhua. | ||
| Turon |  | Luzon | A typical Philippine snack consisting of a banana or plaintain and maybe jackfruit wrapped in a springroll wrapper then deep fried and sprinkled with sugar. | |
| Ube halaya |  | Luzon | Ube jam, made from boiled and mashed purple yam. Ube halaya (Orhalayang ube; variant spellingshalea,haleya; from theSpanishjalea, "jam") is also used in pastries and other desserts such ashalo-halo and ice cream. | |
| Ube ice cream |  | Luzon | Anice cream made out of mashed ube,milk,sugar and crushed ice. It is then mixed using anice cream mixer |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Alamang (Shrimp paste) / Bagoong |  | Shrimp paste made from minute shrimp or krill. It is typically combined with unripe mango / Mangga (Philippine Mango). | ||
| Bagoong monamon |  | Pangasinan | A common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies. | |
| Bagoong terong |  | It is made by salting and fermenting the bonnet mouth fish. This bagoong is coarser than Bagoong monamon, and contains fragments of the salted and fermented fish. | ||
| Banana ketchup |  | Luzon | A prepared condiment made from banana fruit mashed, with sugar, vinegar, and spices, and colored with red food coloring. | |
| Lechon sauce |  | Also known as liver sauce or breadcrumb sauce made out of ground liver or liver pâté, vinegar, sugar, and spices. A sweet, tangy light-brown sauce used in roasts and the pork dish calledlechon | ||
| Oyster sauce |  | Describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. Some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark | ||
| Patis (Fish sauce) |  | Sometimes spiced withlabuyo peppers, orkalamansi lime juice | ||
| Peanut sauce |  | Peanut sauce is used with meat and vegetables, adding flavor to grilled skewered meat, such as satays, poured over vegetables as salad dressing such as in gado-gado, or as a dipping sauce. | ||
| Tultul | Guimaras | A type of rock salt. | ||
| Suka (Vinegar) |  | This is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. | ||
| Toyo (Soy sauce) | _with_siling_labuyo_(Philippines)_01.jpg) | This is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is considered to contain a strong umami flavor. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Basi |  | Ilocos | Alcoholic beverage | Made from sugar cane. If fermented longer, it turns into suka or vinegar. |
| Buko juice |  | Nationwide | Coconut water | Coconut water. The water inside a coconut. |
| Tapuy (rice wine) |  | Banaue, Mountain Province | Alcoholic beverage | An alcoholic rice drink made of glutinous rice. It is a clear full-bodied wine with a strong alcoholic flavor, moderately sweet and often leaves a lingering taste. |
| Lambanog |  | Southern Tagalog (Batangas, Laguna and Quezon Province) | Alcoholic beverage | Wine made of nipa palm or coconut. Sometimes known in Asia as arrack or coconut vodka. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Atsuete (Annatto seeds) |  | Frequently used as a food coloring in dishes likekare-kare and Agno Longanisa. | ||
| Ampalaya (Bitter melon) |  | Vegetable | ||
| Bangus (Milkfish) |  | Pangasinan | Fish | Generally considered the national fish of the Philippines. Popular dishes includedaing na bangus,rellenong bangus, andsinigang na bangus. |
| Batuan | .jpg) | Fruit | ||
| Bawang (Garlic) |  | SpiceStarr 020803-0117 Psidium guajava.jpg | ||
| Bayabas (Guava) |  | Fruit | ||
| Bay leaf (Dahon ng Laurel) |  | Spice | Referred to as "dahong paminta" (literally 'spice leaf') or "dahong laurel" | |
| Bulaklak ng saging (Banana blossoms) |  | Flavoring | Used as an ingredient inkare-kare | |
| Calabaza (Regional var.: Squash / Calabash / Kalabasa / Pumpkin) |  | Vegetable | ||
| Calamansi / Kalamansi (Philippine lemon) | Fruit | Used in various condiments, beverages, dishes,marinades, andpreserves. | ||
| Gabi (Taro corm) |  | Root crop | ||
| Gata (Coconut milk) |  | |||
| Glutinous rice |  | Grain | ||
| Gulaman |  | An edible thickening agent used to make jellies, flan, or desserts derived from dried seaweed. | ||
| Kanin (Rice) |  | Grain | Calledbigas when uncooked andkanin when cooked. | |
| Kalamansi (Calamondin) |  | Fruit | ||
| Kamote (Sweet potato) |  | Root crop | ||
| Kamoteng Kahoy (Cassava) |  | |||
| Kamatis (Tomato) |  | Fruit | ||
| Kangkong (Water spinach) |  | Vegetable | A semi-aquatic tropical plant grown as a leaf vegetable. | |
| Kesong puti or Kasilyo |  | Cavite, Laguna, Bulacan, Samar, and Cebu | Cheese | A soft, white cheese, made from unskimmed carabao's milk, salt, and rennet. |
| Katuray |  | Flower | ||
| Kinampay |  | Bohol | A specific variety of ube which is found mostly in Bohol, Philippines. | |
| Kundol (Winter melon) |  | Vegetable | ||
| Labanos (whiteradish) |  | Vegetable | ||
| Lapu-lapu (Grouper) |  | Fish | ||
| Luya (Ginger) |  | Spice | ||
| Malunggay (Moringa) |  | Vegetable | ||
| Mangga (Mango) |  | Fruit | Generally considered the national fruit of the Philippines. Frequently eaten ripe as it is or when unripe with bagoong or used as an ingredient in dishes. | |
| Monggo (Mung bean) |  | Bean | ||
| Okra |  | Vegetable | ||
| Paminta (Black pepper) |  | Spice | Sometimes referred to as "butong paminta" (literally 'seed spice') to distinguish it from bay leaves ("dahong paminta") | |
| Patola (Luffa) |  | Vegetable | ||
| Pechay (Chinese cabbage) |  | Vegetable | ||
| Pechay wombok (Napa cabbage) |  | Vegetable | ||
| Pili Nut | .jpg) | Nut | A type of nut belonging to the genus Canarium. Mostly used in desserts, the edible nut is cultivated only in the Philippines. | |
| Puso ng saging (Banana heart) |  | |||
| Repolyo (Cabbage) |  | Vegetable | ||
| Saba |  | Berry | A short wide plaintain that is often used in cooking. The other two kinds ofsaging (bananas) common in local markets are the dessert cultivarslatundan andlakatan. | |
| Sayote (Chayote) |  | Vegetable | ||
| Sibuyas (Onion) |  | Spice | ||
| Siling labuyo |  | Spice | Bird's eye chili, one of the hottest chili varieties. | |
| Siling mahaba |  | Tagalog Americano Bangset | Spice | |
| Singkamas (Jícama) |  | Root crop | Sometimes eaten raw and dipped in salt. | |
| Sitaw (Yardlong bean) |  | Bean | ||
| Sitsaro (Snow peas) |  | Pea | ||
| Tabon-tabon |  | Fruit | A type of fruit used as souring agent and antiseptic in local dishes especially Kinilaw. Records show that ancient Filipinos used this already as an ingredient predating Spanish colonization. | |
| Talong (Eggplant) |  | Fruit | ||
| Tausi (Fermented black beans) |  | Bean | Usually sold in cans. | |
| Tilapia |  | Fish | ||
| Tofu |  | Usually dried tofu ortokwa. Sometimes added as an optional ingredient in some vegetable dishes. Silken tofu is usually associated with the snack or desserttaho (see above) which sees it mixed with a sweet syrup. | ||
| Togue (Bean sprouts) |  | |||
| Ube (Purple yam) |  | Root crop | ||
| Wansoy (Coriander leaf or cilantro) |  |
| Dishes by origin |
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| By type and origin |
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| By type |
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