Filipino cuisine

Filipino cuisineis composed of the cuisines of more than a hundred distinctethnolinguistic groupsfound throughout thePhilippine archipelago. A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including theIlocano,Pangasinan,Kapampangan,Tagalog,Bicolano,Visayan,Chavacano, andMaranaoethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous (largelyAustronesian) base shared withmaritime Southeast Asiawith varied influences fromChinese,Spanish, andAmericancuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.
Dishes range from the very simple meal of fried salted fish and rice to curries,paellas, andcozidosof Iberian origin made forfiestas. Popular dishes includelechón(whole roasted pig),longganisa(Philippine sausage),tapa(cured beef),torta(omelette),adobo(vinegar and soy sauce-based stew),kaldereta(meat stewed in tomato sauce and liver paste),mechado(larded beef in soy and tomato sauce),pochero(beef and bananas in tomato sauce),afritada(chicken or beef and vegetables simmered in tomato sauce),kare-kare(oxtailand vegetables cooked inpeanut sauce),pinakbet(kabocha squash, eggplant, beans, okra, bitter melon, and tomato stew flavored with shrimp paste),sinigang(meat or seafood with vegetables in sour broth),pancit(noodles), andlumpia(fresh or fried spring rolls).
Negritos, the first peoples of the Philippine archipelago, were nomadic hunter-gatherers whose diet consisted of foraged wild tubers, seafood, and game meat.
Around 6000 BP, subsequent migrations of seafaringAustronesians, whom the majority of contemporary Filipinos descend from, brought new techniques in aquaculture and agriculture, and various domesticated foodstuffs and animals.
The plains of central and southwesternLuzon,Bicol peninsula, and easternPanaywere major producers of rice, exporting surplus elsewhere to the rest of the archipelago. Rice was a symbol of wealth, with many rice-based delicacies used as offerings in important ceremonies.
While the colonial periods brought much influence to the culture and cuisine of the Philippines, the influence of countries surrounding the Philippines before those times as well as the origins of that cuisine within the Philippines itself are also vitally important.
Pre-dating their colonization by the Spaniards, the Philippines had frequent trade with China. Their trade with Chinese merchants was frequent enough to where there were Chinese outposts along some of the coastal cities of the Philippines.The Chinese introducedrice noodlesto the islands, the main ingredient ofpancit, andeggrolls; the Philippine version is known aslumpia.
The start of rice cultivation was a major development in Filipino cuisine. In Northern Luzon, the famous Banaue rice terraces were created over 2,000 years ago by the Ifugao people. Using only basic tools, the Ifugao built the terraces using stone and mud walls to create flat surfaces on the steep mountain slopes, which allowed them to cultivate rice in the highlands.Like much of Asia, rice is a staple of Filipino cuisine. Rice-based dishes are common among all regions, with influences from various countries, e.g.,arroz caldois similar to Chinesecongee.Fried chickenalso has roots in the Philippines, where the earliest evidence of chicken being fried has been found in a Philippine archeological site.
Spanish rule ushered several large changes to the cuisines of much of the archipelago, from the formation of the Manila galleon trade network to domestic agricultural reform.
The galleon trade brought two significant culinary influences to the islands:ChineseandMexican.
The galleon exchange was mainly betweenManilaandAcapulco, mainlandNew Spain(present-dayMexico), hence influence from Mexican cuisine brought a vast array of both New World and Spanish foodstuffs and techniques. Directly from the Americas were primarily crops:maize,chili peppers,bell peppers,tomatoes,potatoes,peanuts,chocolate,pineapples,coffee beans,jicama, varioussquashes,annatto, andavocados, among others. Mexicans and other Latin Americans also brought various Spanish cooking techniques, includingsofrito, sausage making (longganisa, despite more akin tochorizos),bread baking, alongside many dishes giving way to locally adaptedempanadas,paellas,omelettescalledtortas, andtamales.
Likewise, migrating Filipinos brought their culinary techniques, dishes, and produce to the Americas and several Pacific islands also under Spanish rule, notablyGuamand theMarianas. Rice,sugarcane,coconuts,citruses,mangoes, andtamarindfrom the Philippine islands were all naturalized in these areas. WithinMexican cuisine, Filipino influence is particularly prevalent in the west coast ofGuerrero, which includestubawinemaking,guinatancoconut milk-based dishes, and probablyceviche. In Guam, several Filipino dishes likepancitandlumpiabecame regular fare, and dishes likekelaguenandkalamaiwere local adaptations of Filipino predecessors (respectively,kilawinandkalamay).
The United States emerged as the victor of theSpanish–American Warin 1898, purchasing the Philippines from Spain for $20 million during theTreaty of Paris.The Philippines remained a colony until 1946. Americans introduced Filipinos to fast food, includinghot dogs,hamburgers,ice cream, and American-stylefried chicken, different from the fried chicken already known in the country since pre-colonial times. They also introduced convenient foods such asSpam,corned beef,instant coffee, andevaporated milk. Today, Spam is a common breakfast item often served with garlic fried rice.
Filipino cuisine continues to evolve as new techniques and 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 dishes andfast foodfare. However, the Filipino diet is higher in total fat,saturated fat, andcholesterolthan other Asian diets.In 2013, PresidentNoynoy Aquinosigned Republic Act No. 10611, or the Food Safety Act, to establish safeguards for the Filipino people's diet and health in regards to food quality and consumption.In 2022,TasteAtlasranked Filipino cuisine as the 23rd best in the world, whilechicken inasalandsisigwere ranked one of the best dishes globally.
In 2025, theMichelin Guideannounced that it would release its first selection of restaurants in theGreater ManilaandCebuareas by 2026. This marks the first time that the Philippines will be included in the prestigious international restaurant guide.
Filipino cuisine centres around the combination of sweet (tamis), sour (asim), and salty (alat),although inBicol, theCordillerasand amongMuslim Filipinos, spicy (anghang) is a base of cooking flavor.
Counterpoint is a feature in Filipino cuisine which normally comes in a pairing of something sweet with something salty. Examples includechamporado(a sweet cocoa rice porridge), being paired withtuyo(salted, sun-dried fish);dinuguan(a savory stew made of pig's blood), paired withputo(sweet, steamed rice cakes); unripe fruits such as greenmangoes(which are only slightly sweet but very sour), are eaten dipped in salt orbagoong; the use ofcheese(which is salty-sweet) in sweetcakes (such asbibingkaandputo), as well as anice creamflavoring.
Filipino cuisine has a variety of native ingredients used. The biota that developed yielded a particular landscape and in turn gave the place local ingredients that enhanced flavors to the dishes.Kalamansi, a fruit that belongs to the genus citrus, is one of these well known ingredients and is mostly used to contribute sourness to a dish.Another is thetabon-tabon, a tropical fruit used by pre-colonial Filipinos as an anti-bacterial ingredient, especially inKinilawdishes.
The country also cultivates different type of nuts and one of them is thepili nut, of which the Philippines is the only known exporter of edible varieties. It is usually made as a merienda or is incorporated in other desserts to enhance the flavor due to the milky texture it gives off as it melts in the mouth.
Vinegaris a common ingredient.Adobois popularnot 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.Tinapais a smoke-cured fish whiletuyo,daing, anddangitare 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. Food tends to be served all at once and not in courses.
Like many of their Southeast Asian counterparts Filipinos do not eat with chopsticks. The traditional way of eating is with the hands, especially dry dishes such asinihaworprito. The diner will take a bite of the main dish, then eat rice pressed together with their fingers. This practice, known askamayan(using the washed left hand for picking the centralized food and the right hand for bringing food to the mouth), is rarely seen in urbanized areas. However, Filipinos tend to feel the spirit ofkamayanwhen eating amidst nature during out-of-town trips, beach vacations, and town fiestas.
During the Spanish occupation, which yielded Western influences, Filipinos ate with the paired utensils of spoon and fork. The knife was not used as in other countries, because Spain prohibited them to have knives. Filipinos use the side of the spoon to "cut" the food. 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.
Kamayanis also used in the "boodle fight" concept, a style of dining popularized by thePhilippine Armywhich utilizes banana leaves spread out on the table as the main serving platter, upon which is laid out portions of rice and a variety of Filipino dishes for friendly, filial or communal feasting. The use of spoons and forks, however, is still the norm.
Filipinos traditionally eat three main meals a day:almusaloragahan(breakfast),tanghalían(lunch), andhapunan(dinner) plus morning and an afternoon snack calledmeryenda(also calledminandálorminindál).
A traditional Filipino breakfast (almusal) might includepandesal(small bread rolls),kesong puti(fresh, unripened, white Filipino cheese, traditionally made from carabao's milk)champorado(chocolate rice porridge),silogwhich issinangag(garlic fried rice) or sinaing, withfried eggand meat—such astapa,longganisa,tocino,karne norte(corned beef), or fish such asdaing na bangus(salted and driedmilkfish)—oritlog na pula(salted duck eggs). Coffee is also commonly served, particularlykapeng barako, a variety of coffee produced in the mountains of Batangas noted for having a strong flavor.
Certainportmanteausin Filipino have come into use to describe popular combinations of items in a Filipino breakfast. An example of such a combination order iskankamtuy: an order ofkanin(rice),kamatis(tomatoes) andtuyo(dried fish). Another istapsi: an order oftapaandsinangágorsinaing. Other examples include variations using asilogsuffix, usually some kind of meat served withsinangágorsinaing, anditlog(egg). The three most commonly seensilogsaretapsilog(havingtapaas the meat portion),tocilog(having tocino as the meat portion), andlongsilog(having longganisa as the meat portion). Othersilogsincludehotsilog(with ahot dog),bangsilog(withbangus(milkfish)),dangsilog(withdanggit(rabbitfish)),spamsilog(withspam),adosilog(with adobo),chosilog(withchorizo),chiksilog(with chicken),cornsilog(withcorned beef), andlitsilog(withManila lechon" (or "Luzon lechon").Pankaplogis slang for a breakfast consisting ofpandesal,kape(coffee), anditlog(egg).An establishment that specializes in such meals is called atapsihanortapsilugan.
A typical Filipino lunch (tanghalian) is composed of a food variant (or two for some) and rice, sometimes with soup. Whether grilled, stewed, or fried, rice is eaten with everything. Due to the tropical climate of the Philippines, the preference is to serve ice-cold water, juices, or soft drinks with meals.
Dinner, while still the main meal, is smaller than in other countries.Typical meals in a Filipino dinner are usually leftover meals from lunch. Filipino dinner is usually served in the time period between 6–8 pm, though dinner is served much earlier in the countryside.
Meriendais taken from the Spanish, and is a light meal or snack especially in the afternoon, similar to the concept of afternoontea.If the meal is taken close to dinner, it is calledmerienda cena, and may be served instead of dinner.
Filipinos have a number of options to take withkapé, which is the Filipino pronunciation of café (coffee): breads and pastries likepandesal,ensaymada(butterybriochecovered in grated cheese and sugar),hopia(pastries similar tomooncakesfilled withmung bean paste) andempanada(savoury, meat-filledpasties). Also popular arekakanín, or traditional pastries made from sticky rice likekutsinta,sapin-sapin(multicoloured, layered pastry),palitaw,biko,suman,bibingka, andpitsi-pitsî(served with desiccated coconut).
Savoury dishes often eaten duringmeriendaincludepancitcanton(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 dressing), anddinuguan(a spicy stew made of pork blood), which is often served withputo(steamed rice flour cakes).
Dim sumand dumplings, brought to the islands byFujianese migrants, have been given a Filipino touch and are also popularmeriendafare. Street food, such assquidballs and fish balls, are often skewered onbamboosticks and consumed with soy sauce and the sour juice of thecalamondinas condiments.
Pulutan(from the Filipino wordpulotwhich literally means "to pick up") is a term roughly analogous to the English term "finger food" or Spanishtapas. Originally, it was a snack accompanied with liquor or beer but has found its way into Filipino cuisine asappetizersor, in some cases, main dishes, as in the case ofsisig.
Deep-friedpulutanincludechicharon(less commonly spelledtsitsaron),pork rindsthat have been boiled and then twice fried, the second frying gives the crunchiness and golden color;chicharong bituka, pig intestines that have been deep-fried to a crisp;chicharong bulaklak, similar tochicharong bitukait is made frommesenteriesof pig intestines and has an appearance roughly resembling a flower, hence thebulaklakname; andchicharong manok, chicken skin that has been deepfrieduntil crisp. Other examples of deep-fried pulutan are crispy crablets, crispy frog legs,chicharong isdaor fish skin cracklings, andtugnasor deep-fried pork fat (also known aspinaigi).
Examples of grilled foods includeisaw,or chicken or pig intestinesskeweredand then grilled;inihaw na tenga, pig ears that have beenskeweredand then grilled; and pork barbecue, skewered porkmarinatedin a sweet soy-garlic blend and then grilled. There is alsosisig, a popularpulutanmade from the pig's cheek skin, ears, and liver that is initially boiled, then charcoal-grilled and afterwards minced and cooked with chopped onions, chillies, and spices.
Smaller snacks such asmani(peanuts) are often sold steamed in the shell, salted, spiced, or flavored with garlic by street vendors in the Philippines. Another snack iskropeck, fish crackers.
Tokwa't baboyis friedtofuwith boiled pork marinated in a garlic-flavoredsoy sauceor vinegar dip. It is also served as a side dish topancit luglogorpancit palabok.
Also,tuhog-tuhogis accompanied by sweet or spicy sauce. This includesfish balls, kikiam, squid balls, and other snacks.
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,lechon(less commonly spelledlitson)serves as the centerpiece of the dinner table. It is usually a whole roasted pig, but suckling pigs (lechonillo, orlechon de leche) or cattle calves (lechong baka) can also be prepared in place of the popular adult pig. It is typically served withlechonsauce, which is traditionally made from the roasted pig's liver. Other dishes includehamonado(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 andcoconut milkconcoction steamed in leaves such as banana), andpancitcanton. The table may also have various sweets and pastries such asleche flan,ube,sapin-sapin,sorbetes(ice cream),totongorsinukmani(a rice, coconut milk and mongo bean pudding),ginataan(a coconut milk pudding with various root vegetables andtapioca pearls), andgulaman(anagarjello-like ingredient or dessert).
Christmas Eve, known asNoche Buena, is the most important feast. During this evening, the star of the table is the ChristmashamandEdam 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 withbibingka,puto bumbongis purple colored ground sticky rice steamed vertically in small bamboo tubes.
More common at celebrations than in everyday home meals,lumpiang sariwa, or fresh lumpia, is a fresh spring roll that consists of a soft crepe wrapped around a filling that can include strips ofkamote(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.Ukoyis 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. Bothlumpiang sariwaandukoyare often served together in Filipino parties.Lumpiang sariwahasChineseorigins, having been derived frompopiah.
As in most Asian countries, the staple food in the Philippines isrice.It is most often steamed and always served with meat, fish and vegetable dishes. Leftover rice is often fried with garlic to makesinangag, which is usually served at breakfast together with a fried egg andcured meator 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. Sticky rice with cocoa, also calledchamporadois also a common dish served withdaing(dried herring).
Rice and coconuts as staples throughout the archipelago as in the rest of Southeast Asia meant similar or adopted dishes and methods based on these crops. Some of these are evident in the infusion ofcoconut milkparticularly in the renownedlaingandsinilihan(popularized asBicol express) of Bicol. Other regional variants of stews or soups commonly tagged asginataan(g)or "with coconut milk" also abound Filipino kitchens and food establishments. A dish from theVisayassimmered in coconut water, ideally in bamboo, is thebinakolusually with chicken as the main ingredient.
A variety offruitsandvegetablesare often used in cooking.Plantains(also calledsabain Filipino),kalamansi,guavas(bayabas),mangoes,papayas, andpineappleslend 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.Coconutsare ubiquitous. Coconut meat is often used in desserts,coconut milk(kakang gata) in sauces, andcoconut oilfor frying. Abundant harvests of root crops like potatoes, carrots,taro(gabi),cassava(kamoteng kahoy), purple yam (ube), andsweet potato(kamote) make them readily available. The combination of tomatoes (kamatis), garlic (bawang), and onions (sibuyas) is found in many dishes.
Meat staples includechicken,pork,beef, andfish.Seafoodis popular as a result of the bodies of water surrounding the archipelago. Popular catches includetilapia,catfish(hito),milkfish(bangus),grouper(lapu-lapu),shrimp(hipon), prawns (sugpo),mackerel(galunggong,hasa-hasa), swordfish (isdang-ispada), oysters (talaba),mussels(tahong),clams(halaanandtulya), large and smallcrabs(alimangoandalimasagrespectively),game fish, sablefish, tuna,cod(bakalaw),blue marlin, andsquid/cuttlefish(both calledpusit). Also popular areseaweeds(damong dagat),abalone, andeel(igat).
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 ortamarindas inpangat, prepared with vegetables and a souring agent to makesinigang, simmered in vinegar and peppers to makepaksiw, or roasted over hot charcoal or wood (inihaw). Other preparations includeescabeche(sweet and sour),relleno(deboned and stuffed), or "kinilaw" (similar to ceviche; marinated in vinegar orkalamansi). Fish can be preserved by being smoked (tinapa) or sun-dried (tuyoordaing).
Food is often served with variousdipping sauces. Fried food is often dipped either invinegarwith onions,soy saucewith juice squeezed fromkalamansi(Philippine lime orcalamansi).Patis(fish sauce) may be mixed withkalamansias dipping sauce for most seafood or mixed with a stew callednilaga.Fish sauce, fish paste (bagoong),shrimp paste(bagoong alamang) and crushedgingerroot (luya) arecondimentsthat are often added to dishes during the cooking process or when served.
Adobois 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 insoy sauceand calamansi and then fried in a skillet that is typically served with onions.
Some well-known stews arekare-kareanddinuguan. Inkare-kare, also known as "peanut stew",oxtailor oxtripeis the main ingredient and is cooked with vegetables in a peanut-based preparation. It is typically served withbagoong(fermentedshrimp paste). Indinuguan, pig's blood, entrails, and meat are cooked with vinegar and seasoned with chili peppers, usuallysiling mahaba.
Paksiwrefers to different vinegar-based stews that differ greatly from one another based on the type of meat used.Paksiw na isdauses fish and usually includes the addition of ginger, fish sauce, and maybesiling mahabaand vegetables.Paksiw na baboyis apaksiwusing 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 calledhumbaadds fermented black beans.Both dishes are probably related topata timwhich is of Chinese origin.Paksiw na lechonis made fromlechonmeat 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 ofpaksiwdishes are made using the same basic ingredients asadobo, they are prepared differently, with other ingredients added and the proportions of ingredients and water being different.
Incrispy pata,porkknuckles (known aspata) 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 manokis the Filipino take onrotisseriechicken. 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" orlechonsauce made from mashed pork liver, starch, sugar, and spices.
Mechado,kaldereta, andafritadaare 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.Mechadogets 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.Kalderetacan 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.Afritadatends to be the name given to the dish when chicken and pork is used. Another similar dish said to originate from the Rizal area iswaknatoy. Pork or beef sirloin is combined with potatoes and cut sausages and cooked in a tomato-based sauce sweetened with pickles.Pucherois derived from the Spanishcocido; it is a sweeter stew that has beef and banana or plantain slices simmered in tomato sauce.
Filipinos also eattocinoandlongganisa.Tocinois a sweetened cured meat made with either chicken or pork and is marinated and cured for a number of days before being fried.Longganisais 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 theannattoseed but also artificial food coloring.
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 headingsabaw(broth).Sinigangis a popular dish in this category distinguished by its sourness that often vies withadobofor 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 ofguavafruit ormiso. Another dish istinola. It has large chicken pieces and greenpapaya/sayoteslices cooked with chili, spinach, andmoringaleaves in a ginger-flavored broth.Nilagang bakais a beef stew made with cabbages and other vegetables.Binacolis a warm chicken soup cooked with coconut water and served with strips of coconut meat.La Pazbatchoyis a noodle soup garnished with pork innards, crushed porkcracklings, chopped vegetables, and topped with a raw egg. Another dish with the same name usesmisua, beef heart, kidneys and intestines, but does not contain eggs or vegetables.Mamiis anoodle soupmade from chicken, beef, pork, wonton dumplings, or intestines (calledlaman-loob).Ma Mon Lukwas known for it. Anotherchicken noodle soupissotanghon, consisting ofcellophane noodles(also calledsotanghonand from whence the name of the dish is derived), chicken, and sometimes mushrooms.
Noodle dishes are generally calledpancit.Pancitrecipes primarily consist of noodles, vegetables, and slices of meat or shrimp with variations often distinguished by the type of noodles used. Somepancit, such asmamiand La Paz-styledbatchoy, are noodle soups while the "dry" varieties are comparable tochow meinin preparation. Then there is spaghetti orispagetiin the local parlance that is a modified version ofspaghetti 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 isarroz 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 ofgruel. Another variant isgotowhich is anarroz caldomade with oxtripe. There is also another much different rice porridge calledchamporadowhich is sweet and flavored with chocolate and often served at breakfast paired withtuyoordaing.
Another rice-based dish isarroz a la valenciana,a Spanishpaellanamed after the Spanish regionValenciathat has been incorporated into the local cuisine.Bringheis a local rice dish with some similarities to paella but using glutinous rice, coconut milk, and turmeric.Kiamponga type of fried rice topped with pork pieces,chivesandpeanuts. It can be found in Chinese restaurants inBinondoandManila.Camaron rebosado con jamonhas been described as a classic dish in the Binondo district of Manila, the city'sChinatown.
For vegetarians, there isdinengdeng, a dish consisting ofmoringaleaves (malunggay) and slices ofbittermelon. There is alsopinakbet, stewed vegetables heavily flavored withbagoong. A type of seafood salad known askinilawis 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 Peruvianceviche.
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 the name) to distinguish them from chicken eggs before they are sold over the shelves. They are often served mixed in with diced tomatoes.Atcharais a side dish of pickled papaya strips similar tosauerkraut. It is a frequent accompaniment to fried dishes liketapaordaing.
Nata de cocois a chewy, translucent, jelly-like food product produced by the fermentation of coconut waterand can be served withpandesal.Kesong putiis a soft white cheese made fromcarabaomilk (althoughcowmilk is also used in most commercial variants). Grated mature coconut (niyog) is normally served with sweet rice-based desserts.
In a typical Filipino bakery,pandesal,monayandensaymadaare often sold.Pandesalcomes from the Spanishpan 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,pandesalis not particularly salty as very little salt is used in baking it.Monayis a firmer slightly denser heavier bread.Ensaymada, from the Spanishensaimada, 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 asube(purple yam) andmacapuno(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 ispan de coco, asweet rollfilled with shredded coconut mixed with molasses.Putok(also known in some localities as "star bread" or "pinagong"), which literally means "explode", refers to a small, hard bread roll whose cratered surface is glazed with sugar.Kababayan(Filipino muffins) is a small, sweet gong-shaped muffin that has a moist consistency.Spanish bread(nothing to do with the Spanish bread of Spain –Pan de Horno) 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 likepianono, which is a chiffon roll flavored with different fillings.Brazo de mercedes, a rolled cake or jelly roll, is made from a sheet ofmeringuerolled 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 forsans rival.Silvañasare 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.Barquillosuse sweet thin crunchy wafers rolled into tubes that can be sold hollow or filled withpolvoron(sweetened and toasted flour mixed with ground nuts).Meringuesare also present in the Philippines, due to the Spanish influence, but they are calledmerengue– with all the vowels pronounced.Leche flanis a type of caramel custard made with eggs and milk similar to the Frenchcreme caramel.Leche flan(the local term for the original Spanishflan de leche, literally "milk flan") is a heavier version of the Spanish flan made with condensed milk and more egg yolks.Leche flanis usually steamed over an open flame or stove top, although on rare occasions it can also be seen baked.Leche flanis a staple in celebratory feasts.
A heavier version ofleche flan,tocino del cielo, is similar, but has significantly more egg yolks and sugar.
Theegg piewith 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.Bukopieis made with a filling made from young coconut meat and dairy. Mini pastries liketurrones de casuyare made up of cashewmarzipanwrapped with a wafer made to resemble a candy wrapper but take on a miniature look of a pie in a size of about aquarter. There is alsonapoleones– again with all the vowels pronounced – amille-feuillepastry stuffed with a sweet milk-based filling.
There are hard pastries likebiskotsoa crunchy, sweet, twice-baked bread. Another baked goody issinipitwhich is a sweet pastry covered in a crunchy sugar glaze, made to resemble a length of rope. Similar tosinipitis a snack eaten on roadsides colloquially calledshingaling. It is hollow but crunchy with a salty flavor.
For a softer treat there ismamona chiffon-type cake sprinkled with sugar, its name derived from a slang Spanish term for breast. There's alsocrema de fruta, which is an elaborate sponge cake topped in succeeding layers of cream, custard, candied fruit, and gelatin. Similar to a sponge cake ismamoncillowhich generally refers to slices taken from a largemamon cake, but it is unrelated to thefruitof the same name. Sandwich pastries likeinipitare made with two thin layers of chiffon sandwiching a filling of custard that is topped with butter and sugar. Anothermamonvariant ismamon tostada, basicallymamoncillotoasted to a crunchy texture.
Stuffed pastries that reflect both Western and Eastern influence are common. One can findempanadas, a turnover-type pastry filled with a savory-sweet meat filling. Typically filled with ground meat and raisins, it can be deep fried or baked.Siopaois the local version of Chinesebaozi.Buchiis another snack that is likely of Chinese origin. Bite-sized,buchiis 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 also haveubeas the filling. There are also many varieties of the mooncake-likehopia, 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 inmooncakes) and fillings.
TheFilipinowords commonly used for cooking methods and terms are listed below:
Chilled drinks are popular due to the tropical climate. Stands selling cold fruit drinks and fruit shakes are common in many of the city areas, where some are based ongreen mandarin orange(dalandanordalanghita),pomelo(suha),pineapple(pinya),banana(saging), andsoursop(guyabano). The shakes usually contain crushed ice, evaporated or condensed milk, and fruits likemango,avocado,cantaloupe,durian,papaya,strawberryandwatermelon, to name a few.
Other chilled drinks includesago't gulaman,a flavored ice drink of pre-HispanicMalayorigin (Malay:gula melaka) withsagoandagargelatinwith banana extract sometimes added to the accompanying syrup; freshbukoorcoconut juice, the water or juice straight out of a youngcoconutvia an inserted straw, a less fresh variation of which is from bottled coconut juice, scraped coconut flesh, sugar, and water; and kalamansi juice, the juice ofkalamansior Philippine limes usually sweetened with honey, syrup or sugar.
The Philippines is a predominantly coffee-drinking nation. One of the most popular variants of coffee coming from the mountains ofBatangasis known askapeng barako. Another well-known variant of coffee is thecivet coffee. It is calledkape motitin the Cordilleras,kape alamidin Tagalog region, andkape musangin Mindanao. The Kalinga coffee known for its organic production is also rapidly gaining popularity. Highlands coffee, or Benguet coffee, is a blend of Robusta and Excelsa beans.
Even before the establishment of coffeehouses in the Philippines, coffee has been part of the Filipino meal. Carinderias would often serve them along with meals. The opening ofStarbucksin 1997 paved the way for othercoffee shops.
Teaconsumption in the Philippines is driven primarily by growing health consciousness amongst middle- to high-income consumers.Tea is commonly prepared usingPhilippine wild teaortea tree.There are several known variations of tea using different additives. Pandan iced tea is one of these, made withpandanleaves andlemongrass(locally known astanglad).Salabat, sometimes called ginger tea, is brewed fromgingerroot and usually served during the cold months, and when illnesses such as flu or sore throat strikes.
The late 2010s saw the opening of teahouses in major cities, and with a glass of milk tea being more affordable than the usual cold designer coffee, it paved the way into making tea a well-known food trend. Notable teahouse chains in the Philippines areChatimeandSerenitea.
Tsokolateis the Filipino style of hot chocolate. It is traditionally made withtablea, which are pure cacao beans that are dried, roasted, ground and then formed into tablets.It is also popular duringChristmas season, particularly among children.
There are a wide variety of alcoholic drinks in the Philippines manufactured by local breweries and distilleries.Red Horseis one of the most popular beer.
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 amananguete, a person who climbs palm trees and extracts thetubato supply to customers later in the day. The morning's accumulated palm juice or drippings are then harvested by noon, and brought to buyers then prepared for consumption. Sometimes this is done twice a day so that there are two harvests oftubaoccurring first at noon-time and then in the late-afternoon. Normally,tubahas to be consumed right after themananguetebrings it over, or it becomes too sour to be consumed as a drink. Any remaining unconsumedtubais then often stored in jars to ferment for several days and become palm vinegar.Tubacan be distilled to producelambanog(arrack), a neutral liquor often noted for its relatively high alcohol content.
Lambanog is an alcoholic beverage 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 has led to its better quality. Presently, lambanog is being exported to other countries and continues to win foreign customers over due to its natural ingredients as well as its potency.
Tapuyis a traditional Philippine alcoholic drink made from fermentedglutinous 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 it does not contain any preservatives or sugar. To increase the awareness oftapuy, thePhilippine Rice Research Institutehas created a cookbook containing recipes and cocktails from famous Filipino chefs and bartenders, featuringtapuyas one of the ingredients.
Beerorserbesa(from the Spanish "cerveza") is the most widely available alcoholic drink in the Philippines.San Miguel Pale Pilsenis the most popular and widely sold brand. Together with associated San Miguel beer brands such as San Mig Light and Gold Eagle Beer the company holds an aggregate market share of 92.7%.Beer na Beer produced by local conglomerateAsia Breweryis another widely sold pale Pilsner style beer. Asia Brewery also produces under license and distributes a number of other mass market beers such as Colt 45, Asahi Super Dry, Heineken and Tiger Beer. Other beer labels includeRed Horse Beer, Lone Star, Lone Star Light, Lone Star Ultra, Carlsberg, Coors Light, San Miguel Superdry, San Mig Strong Ice, and just recently, Manila Beer. Echoing trends in international markets, bars in urban areas have also begun to serve locally produced and imported craft beers in a variety of styles.
Rumis often associated withTanduay.
Severalgins, both local varieties likeGinebra San Miguel(as well as GSM Blue and GSM Premium Gin) and imported brands likeGilbey's, are commonly found. Some people refer to gin by the shape of the bottle:bilogfor a circular bottle andkwatro kantos(literally meaning four corners) for a square or rectangular bottle. Gin is sometimes combined with other ingredients to come up with variations.
As the Philippines is a tropical country, many desserts are made from rice and coconuts. One often seen dessert isbibingka, a hotrice cakeoptionally topped with a pat of butter, slices ofkesong puti(white cheese),itlog na maalat(salted duck eggs), and sometimes grated coconut. There are also glutinous rice sweets calledbikomade with sugar, butter, and coconut milk. In addition, there is a dessert known asbitsu-bitsu,also known as a Pinoy donut, made with fried rice flour which is then coated withmuscovadosugar syrup. There is alsokarioka, made from glutinous rice flour, coconut, and coconut milk, fried and skewered and slathered with a brown sugar glaze. Another brownrice cakeiskutsinta.
Putois another well-known example of sweet steamed rice cakes prepared in many different sizes and colors.Sapin-sapin(sapin means layer) are three-layered, tri-colored sweets made with rice flour, purple yam, and coconut milk characterized by its gelatinous appearance.Palitaware rice patties that are covered with sesame seeds, sugar, and coconut; andpitsi-pitsiarecassavapatties coated with cheese or coconut.Tibok-tibokis based on carabao milk, being similar tomaja blanca. As a snack,binatogis made with corn kernels with shredded coconut. Packaged snacks may be wrapped in banana or palm leaves then steamed.sumanis made from sticky rice and steamed. For chilled desserts there ishalo-halo, a dessert made with shaved ice, milk, and sugar, with additional ingredients like coconut,ube halaya(mashed purple yam) orube ice cream,leche flan,plantains,jackfruit, red beans,tapiocaandpinipig.
Other similar treats made with shaved ice includesaba con yelowhich is shaved ice served with milk;minatamis na saging, ripe plantains chopped and caramelized with brown sugar;mais con yeloshaved ice served with steamed corn kernels, sugar, and milk; andbuko pandan, sweetened grated strips of coconut withgulaman, milk, and the juice or extract from pandan leaves.Sorbetes(ice cream) is popular, as well, with some local versions utilizing coconut milk instead of cow milk.Ice candyis a popular frozen snack usually made fromfruit juice,chocolateor local ingredients such asmung beansandube. It can be various flavors depending on the producer, chocolate andbuko(coconut) flavored are two of the most popular. Another dessert, often served during Christmas and New Year's Eve, ismango float,a dessert composed ofgraham crackers, mangoes, cream and milk,  layered together in a dish and then refrigerated or blast chilled.
The Philippine islands are home to various ethnic groups resulting in varied regional cuisines.
Ilocanosfrom the mountainousIlocos Regioncommonly have diets heavy in boiled or steamed vegetables and freshwater fish, and they are particularly fond of dishes that are bitter and salty. Many dishes are flavored withbagoong monamon, fermented fish that is often used as a substitute for salt. Ilocanos often season boiled vegetables withbugguongsuch aspinakbet. Local specialties include the soft white larvae of ants and "jumping salad" of tiny live shrimp.
TheIgorotprefer roasted meats, particularlycarabaomeat, goat meat, andvenison.
Due to its mild, sub-tropical climate,Baguio, along with the outlying mountainous regions, is renowned for its produce. Temperate-zone fruits and vegetables (strawberriesbeing a notable example) which would otherwise wilt in lower regions are grown there. It is also known for a snack calledsundot-kulangotwhich literally means "poke the booger." It is a sticky kind of sweet made from milled glutinous rice flour mixed with molasses, and served insidepitogoshells, and with a stick to "poke" its sticky substance with.
Isabelais known for Pancit Cabagan ofCabagan, Inatata & Binallay ofIlagan Cityare rice cakes prepared year-round in the city and both famous delicacies specially during the lenten season.Cagayanfor its famousCarabaoMilk Candy in the townAlcalaandTuguegarao Cityfor Pancit Batil Patung and Buko Roll.
The town ofCalasiaoin Pangasinan is known for itsputo, a type of steamed rice cake.
Kapampangan cuisinemakes use of all the produce in the region available to the native cook. Among the treats produced inPampangaarelongganisa(original sweet and spicy sausages),calderetang kambing(savory goat stew), andtocino(sweetened cured pork). Combining pork cheeks and offal, Kapampangans makesisig.
The cuisine of theTagalog peoplevaries by province.Bulacanis popular forChicharrón(pork rinds) and steamed rice and tuber cakes likeputo. It is a center forpanghimagasor desserts, like brownrice cakeorkutsinta,sapin-sapin,suman,cassavacake,ube halayaand the king of sweets, inSan Miguel,Bulacan, the famouscarabaomilkcandypastillas de leche, with itspabalatwrapper.Cainta, inRizalprovince east ofManila, is known for its Filipinorice cakesand puddings. These are usually topped withlatik, a mixture of coconut milk and brown sugar, reduced to a dry crumbly texture. A more modern, and time saving alternative tolatikare coconut flakes toasted in a frying pan.Antipolo, straddled mid-level in the mountainous regions of the PhilippineSierra Madre, is a town known for itssumanand cashew products.Lagunais known forbuko pie(coconut pie) andpanutsa(peanut brittle).Batangasis home toTaal Lake, a body of water that surroundsTaal Volcano. The lake is home to 75 species of freshwater fish, including landlocked marine species that have since adapted to the Taal lake environment. Eight of these species are of high commercial value. These include a population ofgiant trevallylocally known asmaliputowhich is distinguished from their marine counterparts which are known astalakitok.Another commercially important species is thetawilis, the only known freshwatersardineandendemicto the lake.Batangasis also known for its special coffee,kapeng barako.Quezon, especially the town ofLucban, is also known for its culinary dishes, withLucban longganisa, pancit habhab, and hardinera being the most notable. The influence of coconut milk dishes, such as laing (calledtinutoin some places in Quezon) and sinantol, is also felt in the province because of its proximity toBicol.Sumanis also a notable food in the province, especially in the town ofInfantaand the city ofTayabas, though having the same ingredients as the one in Antipolo, the things that makes Infanta and Tayabas suman unique is its packaging and size; Infanta's suman is smaller in size and is usually grouped into 20 per pack, while Tayabas' suman is also unique in packaging, with a long tail that makes it look like a lit candle, in connection to its tradition of throwingsumanduring the feast of the city's patron,Isidore the Laborer.
Bicolis noted for its gastronomic appetite for the fiery or chili-hot dishes.Perhaps the most well-known Bicolano dish is the very spicyBicol express. The region is also the well-known home ofnatongalso known aslaingorpinangat(pork or fish stew intaroleaves).
Kinunot na Isdang Tuna (Bikolword "kunot" - flaking, shred) is a traditionalBicolanocuisinewith a combination ofyellowfin tuna,malunggay,siling labuyoandcoconut milk).
In Visayas, another souring agent in dishes in the form ofbatuan(Garcinia binucao) is used. It is a fruit that is greenish, yellowish, somewhat rounded, and four centimeters or more in diameter. They have a firm outer covering and contain a very acid pulp and several seeds.
Tultul, a type of rock salt, is another ingredient made only inGuimaras, where it is sprinkled on cooked rice to serve as a side dish. The salt is an assortment of reeds, twigs and small pieces of bamboo carried to the shore by the sea tide where they have been soaked in seawater for some time and is then burned in large quantities while continually being doused with salt water on a daily basis. The ashes then is strained continuously bykaingsand are then cooked in pans.
Bacolodis the capital of Negros Occidental. There are a plethora of restaurants in Bacolod that serve delicious local dishes which are popular with visitors.It is known forinasalwhich literally translates to "cooked over fire". The "chickeninasal" is a local version of chicken barbecue. It is cooked with red achuete or annatto seeds giving it a reddish color, and brushed with oil and cooked over the fire. The city is also famous for various delicacies such aspiaya,napoleonesandpinasugbo(deep-fried and caramelled banana sprinkled with sesame seeds).
Leyteis home toBinagol,Carabao MilkPastillas,Suman LatikandMoron (food).Taclobanoncuisine is made unique by the wide use ofkinagod(grated coconut) andhatok(coconut milk). It is common to findhinatokan(dishes integrated in coconut milk) dishes in the city.Humbais said to have originated from the province since the taste in the region's cuisine distinctly has a slightly sweeter taste than the rest of the country. Because Leyte borders the sea, it is common to find multiple seafood dishes in the province.Masag(crab),tilang(scallops) andpasayan(shrimp) are common sea food in the region. Waray taste varies, allowing each family/angkan(clan) to create unique recipes. Other native delicacies from the province areRoskas(hard cookies made from lard, anise, flour, sugar, butter and eggs) andBukayo(coconut strip candies).
Aklanis synonymous withinubarang manok, chicken cooked withubad(bananapith), as well asbinakol na manok, chicken cooked incoconut waterwith lemongrass. Of particular interest istamilok(shipworm), which is either eaten raw or dipped in an acidic sauce such as vinegar or calamansi.There is a special prevalence of chicken and coconut milk (gata) in Akeanon cooking.
Iloilois home of thebatchoy, derived from "ba-chui" meaning pieces of meat in Hokkien Chinese. The authenticbatchoycontains fresh egg noodles calledmiki,buto-butobroth slow-cooked for hours, and beef, pork andbulalomixed with the localguinamos(shrimp paste). Toppings include generous amounts of fried garlic, crushed chicharon, scallions, slices of pork intestines and liver.Another type ofpancitwhich is found in the said province ispancit Molo, an adaptation of wonton soup and is a specialty of the town ofMolo, a well-known district in Iloilo. Unlike other pancit,pancit Molois not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour.Iloilo is also famous for its twokadiosor pigeon pea-based soups. The first is KBL orkadios baboy langka. As the name implies, the three main ingredients of this dish arekadyos,baboy(pork), andlangka(unripe jackfruit is used here).Another one is KMU orkadios manok ubad. This dish is composed mainly ofkadyos,manok(preferably free range chicken calledBisaya nga manokin Iloilo), andubad(thinly cut white core of the banana stalk/trunk). Both of these dishes utilize another Ilonggo ingredient as a souring agent. This ingredient isbatwan,orGarcinia binucao,a fruit closely related to mangosteen, which is very popular inWestern Visayasand neighbouringNegros Island, but is generally unknown to other parts of the Philippines.
Roxas Cityis another food destination in Western Visayas aside from Iloilo City and Kalibo. This coastal city, about two to three hours by bus from Iloilo City, prides itself as the "Seafood Capital of the Philippines" due to its bountiful rivers, estuaries and seas. Numerous seafood dishes are served in the city's Baybay area such as mussels, oysters, scallops, prawns, seaweeds, clams, fishes and many more.
Cebuis known for itslechónvariant. 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 driedmangoesand caramel tarts.
InBohol,kalamayis popular. InPalawan,crocodile meatis boiled, cured, and turned intotocinos. InRomblon, a specialty dish is pounded and flavored shrimp meat and rice cooked inside banana leaves.
InMindanao, the southern part ofPalawanisland,SuluandTawi-Tawi, dishes are richly flavored with the spices common toSoutheast Asia:turmeric,coriander,lemon grass,galangal,cumin, zest and/or leaves from varieties of native limes,cinnamon, and chillies—ingredients not commonly used in the rest of Philippine cooking. The cuisine of the indigenous ethnolinguistic nations who are eitherChristian,MuslimorLumadpeoples ofMindanaoand theSulu archipelagohas much in common with the rich and spice-paste centricMalay cuisinesofMalaysiaandBrunei, as well asIndonesianandThaicuisine, and other Southeast Asian cuisines. Mindanaoan cuisine represents the cultural achievements of prehispanic Philippine cuisine in other most parts of the country immediately prior to Spanish colonization between in the late 16th to early 17th centuries. Hints of similar dishes and flavors can also found in the Bicol region and the Cordilleras, which still prefer a coconut and spice-paste rich palate similar to Mindanao.
Well-known Mindanao and Sulu dishes includesatti(satay) andginataang manok(chicken cooked in spiced coconut milk). Certain parts of Mindanao are predominantlyMuslim, where pork is rarely consumed, and lamb, mutton, goat and beef are the main red meats of choice.
Rendangis an often-spicy beef curry whose origins derive from theMinangkabaupeople ofSumatra;biryani,kulma, andkiyoning(pilaf) are dishes originally from theIndian subcontinent, that were given a Mindanaoan touch and served on special occasions.
Piyanggang manokis a Tausug dish made from barbecued chicken marinated in spices, and served with coconut milk infused with toasted coconut meat.
Chupá culoandcuracha con gatâare examples of Zamboangueño dishes made from shells cooked with coconut milk and crab with sauce blended in coconut milk with spices, respectively. There are other known Zamboangueño dishes likeestofado,sicalañg,alfajor,endulzao,tamal,paella,arroz a la Valenciana,rebosao,toron, and more.
Popular crops such ascassava root,sweet potatoes, andyamsare grown.
Sambal, a spicy sauce made withbelacan,tamarind, aromatic spices and chilies, is a popular base of many dishes in the region.
Palapa, is a popular condiment unique to, and widely used in, Maranao and Maguindanaon cuisines, and consists of a base of shredded old coconut, sakurab (a variant ofgreen onion), ginger, galangal, chillies, salt, pepper, and turmeric.
Another popular dish from this region istiyula itum, a dark broth of beef or chicken lightly flavored with ginger, galangal, chili, turmeric, and toasted coconut flesh (which gives it its dark color).
Lamaw(Buko salad), is a mixture of young coconut, its juice, milk or orange juice, with ice.
Aside from pastries and desserts, there are heartier snacks formeriendathat can also serve as either an appetizer or side dish for a meal.Siomaiis the local versionof Chineseshaomai.Lumpiaare spring rolls that can be either fresh or fried. Freshlumpia(lumpiang sariwa) is usually made for fiestas or special occasions as it can be labor-intensive to prepare, while one version of friedlumpia(lumpiang prito),lumpiang shanghai, is usually filled with ground pork and a combination of vegetables, and served with a sweet and sour dipping sauce.Other variations are filled with minced pork and shrimp and accompanied by a vinegar-based dipping sauce.Lumpiahas been commercialized infrozen foodform.Beef paresis a common street food in Manila. Middle Eastern food such as theshawarmabecame popular in the Philippines in the late 1980s.
There is a distinct range ofstreet foodavailable in the Philippines. Some of these are skewered on sticks in the manner of akebab. One such example isbanana-cue, a wholebananaorplantainskewered on a short thin bamboo stick, rolled in brown sugar, and pan-fried.Kamote-cueis a peeledsweet potatoskewered on a stick, covered in brown sugar and then pan-fried.Fish ballsorsquid balls, includingcalamares, are also pan-fried, then skewered on bamboo sticks and given to the customer, who then has a choice of dipping in a sweet or savory sauce. These are commonly sold frozen in markets and peddled bystreet vendors.
Turon, a kind oflumpiaconsisting of an eggroll orphyllowrapper commonly filled with slicedplantainand occasionallyjackfruit, is fried and sprinkled with sugar.
Tahois a warm treat made of softbeancurdwhich is thetahoitself, dark caramel syrup calledarnibal, andtapiocapearls. It is often sold in neighborhoods by street vendors who yell out "taho!" in a manner like that of vendors in the stands at sporting events yelling out "hotdogs" or "peanuts". Sometimes,tahois served chilled, and flavors have recently been added, such as chocolate or strawberry.Tahois derived from the originalChinesesnack food known asdouhua.
There is alsoiskrambol(from the English "to scramble"), a kind of iced-based treat similar to a sorbet. The shaved ice is 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 intoice scramble, or simplyscramble, but with added skim milk, chocolate or strawberry syrup, and a choice of toppings such asmarshmallows, chocolate or candy sprinkles, rice crispies, or tapioca pearls.
Street food featuring eggs includekwek-kwekwhich are hard-boiled quail eggs dipped in orange-dyed batter and then deep fried similar totempura.Toknenengis a larger version ofkwek-kwekusing chicken or duck eggs. Another Filipino egg snack isbalut, 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. They are consumed, usually along with vinegar and salt.There is also another egg item calledpenoy,which is basically hard-boiled unfertilized duck eggs that does not contain embryo. Liketaho,balutis advertised by street hawkers calling out their product.
Okoy,also spelled asukoy,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 mentionedpulutanlikeisaw, seasoned hog or chicken intestines skewered onto a stick and grilled;betamax, roasted dried chicken blood cut into and served as small cubes, from which it received its name due to its crude resemblance to aBetamaxtape;Adidas, grilled chicken feet named after the popular shoe brand; andproven, theproventriculusof a chicken coated in cornstarch and deep-fried. Fries made fromsweet potatoeshave also been dubbed "Pinoy fries". Most street foods are usually found near certain schools and universities, one example would be at Metro Manila'sUniversity Belt.
In addition to the Availability of the 24/7 burgers stands such asBurger Machine(nicknamed "the burger that never sleeps"), Angel's Burger, Franks N' Burgers and Minute Burger across the country.
Pagpagisleftoverfood from restaurants (usually fromfast-foodrestaurants) scavenged fromgarbagesites and dumps,Pagpag food can also be expired frozen meat, fish, or vegetables discarded by supermarkets and scavenged in garbage trucks where this expired food is collected.eaten by the people suffering from the extremepoverty in the Philippines. Selling pagpag was a profitable business in areas where poor people live.Pagpag is basically more often than not food collected by homeless individuals in day's end from various fastfood local restaurants in the Philippines.
Some exotic dishes in the Filipino diet arecamaro, which are field crickets cooked insoy sauce, salt, and vinegar, and is popular inPampanga;papaitan,which is a stew made of goat or beef innards flavored with bile that gives it its characteristic bitter (pait) taste;Soup No. 5(Also spelled as "Soup #5") which is a soup made out ofbull'stestes,and can be found in restaurants in Ongpin St.,Binondo, Manila; andpinikpikanna manokthat involves having a chicken beaten to death totenderizethe 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 violates the Philippine Animal Welfare Act of 1998.
Indian influences can also be noted in rice-based delicacies such asbibingka(analogous to the Indonesianbingka),puto, andputo bumbong, where the latter two are plausibly derived from thesouth Indianputtu, which also has variants throughoutMaritime Southeast Asia(e.g.kue putu,putu mangkok). Thekare-kare, more popular in Luzon, on the other hand could trace its origins from theSeven Years' Warwhen theBritish occupied Manilafrom 1762 to 1764 with a force that included Indiansepoys, who had to improvise Indian dishes given the lack of spices in the Philippines to makecurry. This is said to explain the name and its supposed thick, yellow-to-orangeannattoand peanut-based sauce, which alludes to a type of curry.
Atcharaoriginated from theIndianachar, which was transmitted via theacarof theIndonesia,Malaysia, andBrunei.
Some authors specifically attributehalo-haloto the 1920s or 1930sJapanese migrantsin theQuinta MarketofQuiapo, Manila, due to its proximity to theInsular Ice Plant, which was Quiapo's main ice supply.
One of the earliest versions ofhalo-halowas a dessert known locally asmongo-yainJapanesewhich consisted of onlymung beans(Tagalog:monggoormunggo, used in place of redazuki beansfrom Japan), boiled and cooked in syrup (minatamis na monggo), served on top of crushed ice with milk and sugar. Over time, more native ingredients were added, resulting in the creation and development of the modernhalo-halo. One difference betweenhalo-haloand its Japanese ancestor is the placement of ingredients mostly under the ice instead of on top of it. The originalmonggo con hielotype can still be found today along with similar variations usingsweet corn(maiz con hielo) orsababananas(saba con hielo).
The name ofodong, aVisayannoodle soup, is derived from theJapaneseudonnoodles, although it does not useudonnoodles or bear any resemblance toudondishes. It originates from theDavao RegionofMindanaoand theVisayas Islandswhich had a large Japanese migrant community in the early 1900s. Theodongnoodles were previously locally manufactured byOkinawans, but modernodongnoodles (which are distinctly yellowish) are imported fromChina.
The Arab influence on Filipino cuisine is relatively minor. Historically, Arab influence arrived via India to Indonesia and the Philippines. In the earlier days, Arabs traded with Indians, who in turn traded with Southeast Asia. In the later era, with advancement of sea navigation, Arabs also started to trade directly with the Philippines.
Several foods in the Philippines have a close relation with foods originating from some regions in Indonesia, such askropekwhich is derived fromkrupuk.Furthermore, in the southern part of the Philippines, there isrendangmade by the Muslim Maranao people of Mindanaoandsatti, a specialty food inZamboangathat still has close ties tosatay, which originates fromJava.
Filipino-American cuisine was first brought over to and developed in the United States byFilipino immigrantsin the early twentieth century, creating a distinct style of culinary traditions that were adapted to both the local availability of ingredients as well as American tastes.
Many Filipino-owned restaurants and catering services can be found in various Filipino communities, also known as "Little Manilas", located all throughout the United States, primarily concentrated within densely populated cities like Los Angeles and New York City. Many family-owned and chef-owned restaurants in these communities introduced many staple dishes found in the Philippines to the United States, such asinihaw na liempo,lumpiang shanghai,adoboandkare-kare.
Some modern Filipino-American restaurants have taken these traditional dishes and further adapted them for American tastes through variations in ingredients, preparation, and presentation with restaurants like Bad Saint in Washington D.C., Maharlika in New York, and Lasa in Los Angeles gaining mass popularity and praise for their speciality dishes.Cendrillion, opened in 1995 by Amy Besa and Romy Dorotan in New York, is seen as one of the first breakthrough Filipino-American restaurants that popularized Filipino cuisine with innovative, novel meals such as an adobo made with rabbit and quail or acrème brûléeflavored with ginger and lemongrass.In 2022,ChicagorestaurantKasamabecame the world's first Filipino restaurant to be awarded aMichelin star.
Tom Cunanan, aJames Beard award-winning Filipino-American chef and founder of Bad Saint,also opened a restaurant named Pogiboy that further combines American and Filipino cuisine by serving dishes such as sinigang-flavoredfried chickenandlongganisaandtocino-filledhamburgers.Another restaurant, Señor Sisig, located in the San Francisco area, serves an innovative combination of Filipino and Mexican food through brick-and-mortar restaurants and food trucks. By combining traditional Filipino ingredients and flavor profiles with Mexican dishes like burritos and nachos, Evan Kidera, one of the co-founders of Señor Sisig hopes to better introduce Filipino cuisine to the United States by fusing it with a more familiar cuisine to better suit American palates.Some of these Filipino-American restaurants such as Barkada, Jeepney, Pogiboy and Maharlika have also introduced thekamayanfeast to American diners, a traditional way of eating a variety of Filipino dishes served communal-style using ones hands.
Popular Filipino restaurant chains such asJollibeehave also established themselves in the United States, subsequently developing a rapidly-growing fanbase and social media presence.Jollibee, a Filipino fast-food chain well known for their American-influenced food items such as fried chicken and hamburgers, currently has sixty-four franchises in the country with plans to open one hundred and fifty stores within the next five years.The chain also serves Filipino dishes likepancit palabok, halo-halo, and an American-inspired peach-mango pie.Other restaurant chains such asChowking, a Filipino-Chinese inspired fast-food chain, andRed Ribbon, a bakery serving Filipino desserts and baked goods have also opened up a smaller amount of various locations within the United States.
Ube, a purple yam traditionally used in many Filipino foods and desserts, has also seen a surge in popularity in the United States as a cooking ingredient in recent years.Traditionally served in desserts such asube halayaorhalo-halo, it can be seen served in a variety of American restaurants and foods (typically desserts) including waffles, coffee cakes, cupcakes, and in doughnuts as well.Ube has also seen popularity as a flavor of beer in American breweries in the states of California and Hawaii.Trader Joe's, an American grocery store chain, also sells ube-flavored ice cream, pancake mix, and shortbread cookies.