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Filipino stew or soup made from pork or beef with various vegetables
Linat-an, also known as nilat-an, is a traditional pork stew from the Visayas and Mindanao islands of the Philippines. Linat-an characteristically uses
Linat-an
Filipino stew or soup made from pork or beef with various vegetables
usually called tinola. Nilaga is very similar to other dishes like bulalo, linat-an, lauya, and cansi. Nilaga can be distinguished in that it has a broth (bouillon)
Nilaga
Chewy, jelly-like food produced by fermenting coconut water
Ramon, Isabela, nata de coco was invented in 1949 by Teódula Kalaw África as an alternative to the traditional Filipino nata de piña made from pineapples
Nata_de_coco
Ibero-American fish, meat or vegetable dish
cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and flavored with paprika, citrus, and
Escabeche
Hispanic sweet dessert
An alfajor or alajú (Spanish pronunciation: [alfaˈxoɾ], plural alfajores) is a traditional confection. Originally from present-day Spain, it is found now
Alfajor
Custard dessert with soft caramel on top
liquid caramel base. Cooking it in a bain-marie avoids burning the caramel. An imitation of crème caramel may be prepared from "instant flan powder", which
Crème_caramel
Filipino dessert
in English. The word, which does not necessarily refer to the dessert, is an adjective properly meaning "mixed [together]" in Filipino. It is a reduplication
Halo-halo
Filipino dish that consists of pork scraps
[dead link] Angeles Ordinance No. 405, Series of 2017 “An ordinance declaring Sizzling Sisig Babi as an intangible cultural heritage of Angeles, and establishing
Sisig
South and Southeast Asian dessert
wrapped in banana leaf, then steamed or stuffed in bamboo and roasted on an open fire such as sticky rice in bamboo. The main ingredients needed are sticky
Mango_sticky_rice
Filipino meat stew
peppers, and hot peppers. Kaldereta sometimes includes tomato sauce. It is an everyday dish in the Philippines that is also served during festivities and
Kaldereta
Type of Philippine condiment
as well as the garum of ancient Greece and the Roman Empire. Indonesia has an East Javanese condiment called petis (pronounced similar to patís in Filipino):
Bagoong
Type of traditional Chinese dumpling
(in Thai). 2023-06-20. Retrieved 2024-10-14. VnExpress. "Cách làm xíu mại ăn bánh mì ngon" [How to make delicious meatballs to eat with bread]. Tin nhanh
Shumai
Chinese Indonesian and Filipino spring roll
"lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep-fried or fresh (unfried). Lumpia
Lumpia
Condiment made from fish
oyster extracts and therefore sweeter with a hint of salt and not as strong an aroma as fish sauce. Fish sauces historically have been prepared from different
Fish_sauce
Chinese food
also is an exact homonym of "sticky cake" (黏糕／粘糕), the character 黏／粘 (nián) meaning "sticky". This sticky sweet snack was believed to be an offering
Nian_gao
Filipino pork soup
kadyos, manok, kag ubad which uses chicken and banana pith instead. Cansi Linat-an Filipino cuisine List of soups List of stews Moralidad, Glory (January
Kadyos,_baboy,_kag_langka
Filipino artisanal salt
slightly alkaline taste with smoky and fruity undertones, while túltul has an innate savory flavor. They are characteristically finely textured with small
Asín_tibuok
Asian savoury rice porridge dish
idioms of sourness derive from this dish. In Shanghai, Suzhou and nearby, an iconic glutinous rice porridge topped by red bean paste, sweet olive syrup
Congee
Stewed beef with vegetables dish
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Ropa_vieja
Filipino soft carabao's milk cheese
be made with goat or cow milk. It has a mild salty and tart flavor. When an acidifying agent is used, it resembles queso blanco or paneer. When rennet
Kesong_puti
Filipino savory stew
locally as fritada. This dish is rather similar to the Polish soup czernina or an even more ancient Spartan dish known as melas zomos (black soup) whose primary
Dinuguan
Species of seaweed
Instead of leaves, the algae has bubbles that burst in the mouth, releasing an umami taste. C. lentillifera has a genome of 34Mb, which was sequenced at
Caulerpa_lentillifera
Traditional Mesoamerican dish
taste, and both the filling and the cooking liquid may be seasoned. Tamale is an anglicized version of the Spanish word tamal (plural: tamales). Tamal comes
Tamale
Piglet fed on its mother's milk
vegetables, spices and herbs. She mentions also "the famous porcelet en gelée, an elegant brawn of sucking pig which makes a fine hors d'œuvre ... in which
Suckling_pig
September 2014. Romer, Elizabeth (1989). The Tuscan Year: Life and Food in an Italian Valley. Macmillan. pp. 103–104. ISBN 0865473870. Mariani, John F.
List_of_soups
Pastry product from Mallorca (Balearic Islands)
its name. The handmade character of the product makes it difficult to give an exact formula, so scales have been established defining the proportion of
Ensaïmada
Type of unrefined brown sugar
over sugar production from small farmers with small mills. In recent years an increased consumer interest in healthy and organic foods has revived interest
Muscovado
Southeast Asian dish
that way. The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in
Rendang
Visayan dessert made from sweet potato and/or taro in coconut milk
in Hiligaynon, ginettaán, tambo-tambong, and paradusdos in Ilokano, ginat-an (or ginat-ang lugaw) in Waray and Hiligaynon/Ilonggo, kamlo in western Iloilo
Binignit
Chip made of banana
very sweet and have an intense banana flavor. These are ideally made from fully ripe bananas. Another kind is made by baking it in an oven, although this
Banana_chips
Class of Filipino breakfast dishes
option that includes only fried rice and egg. An extra fried egg adds another “log”. A tapsilog with an extra egg becomes “tapsiloglog”, and the pattern
Silog
Filipino dish
or vinegar is added. In the Province of Antique, a variant is called ginat-an nga dagmay, and uses taro (Karay-a, Hiligaynon: dagmay; Tagalog: gabi) leaves
Laing_(food)
Jam made with coconut milk
Thailand, a similar spread is known as sangkhaya, while in the Philippines, an eggless version called matamís sa báo is made from coconut cream and sugar
Coconut_jam
Culinary traditions of the Philippines
breakfast. An example of such a combination order is kankamtuy: an order of kanin (rice), kamatis (tomatoes) and tuyo (dried fish). Another is tapsi: an order
Filipino_cuisine
Type of pasta salad
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Macaroni_salad
Type of sausage originating from Spain
contrasts with the strong salty taste of the stuffing. It is used mainly as an appetizer or in sandwiches, and very rarely cooked. In Chile and Peru, longaniza
Longaniza
Traditional Filipino liquor
Lambanóg is a traditional Filipino distilled palm liquor. It is an alcoholic liquor made from the distillation of naturally fermented nectar (tubâ) from
Lambanog
Rice cake originating in the Philippines
Suman, or budbud, is an elongated rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana
Suman_(food)
sausagePages displaying short descriptions of redirect targets Limerick ham Linat-an – Filipino stew or soup made from pork or beef with various vegetables
List_of_pork_dishes
Filipino dessert garnishing and condiment
dessert sauces List of Philippine dishes Maglalatik (literally "latik maker"), an indigenous Philippine dance Philippine condiments Goldstein, Darra (2015)
Latik
Chocolate rice porridge
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Champorado
Philippine dessert made from purple yam
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Ube_halaya
Philippine rice and chicken gruel
glutinous rice (malagkit), but it can also be made with regular rice boiled with an excess of water. The chicken pieces are usually cooked first in a broth with
Arroz_caldo
Filipino street food
Kikiam Isaw Kraig, B. (2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 275.
Tokneneng
Crunchy strips of skin and bacon cut from pork loin
a container, which is covered and refrigerated for three days to cure. In an alternative recipe, the meat strips are marinated with salt, sugar, and salitre
Tocino
Filipino noodle dish
dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. Because of
Lomi
Filipino cheesecake colored purple with yams
is a Filipino cheesecake made with a base of crushed graham crackers and an upper layer of cream cheese and ube halaya (mashed purple yam with milk, sugar
Ube_cheesecake
Cake made from mashed bananas
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Banana_bread
Southeast Asian crackers made of prawn and tapioca flour
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Prawn_cracker
Dried fished from the Philippines
grilled before consumption, though it can also be wrapped in foil and baked in an oven. It is usually dipped in vinegar and eaten with white rice for breakfast
Daing
Filipino traditional gift
exotic as a balikbayan box filled with gifts from a foreign country; it is an adaptation of the idea of the pasalubong for the Filipino diaspora. Unlike
Pasalubong
Filipino fried noodle dish
flour noodles) Misua or miswa (wheat vermicelli) Pancit is considered both an everyday staple and a comfort food. Pancit can be eaten alone, but they are
Pancit
Southeast Asian form of kebab
tongseng and gulai kambing based on meats such as goat and lamb, coincided with an influx of Indian and Arab traders and immigrants starting in the 18th century
Satay
Hokkien and Teochew dish widely adapted in Malay and Indonesia
"tempura" in Cebu) in the Philippines is neither of those dishes, but is instead an elongated version of fishballs. The street food version of kikiam was made
Ngo_hiang
Southeast Asian traditional fermented of rice and alcoholic beverage
Austronesia, including yeasted bread and rice wine. Proto-Malayo-Polynesian *tapay-an also refers to large earthen jars originally used for this fermentation process
Tapai
Filipino wafer made from glutinous rice
and can be dipped in sugar, vinegar, or other sauces. The name kiping is an alternate form of kinipi, meaning "pressed", from the verb kipi, "to press
Kiping
Traditional dish in Philippines
death before moving on to the next step. Next in the traditional method, an open flame is used to burn the chicken's feathers off, and any remaining feathers
Pinikpikan
Philippine snack food
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Taho
Filipino baked rice cake
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Bibingka
Ilocano-Filipino dish raw or parcooked meats, seafood, and vegetables
chopped or sliced meats, poultry, seafood, or vegetables typically eaten as an appetizer before a meal, or as finger food with alcoholic drinks. Kilawin
Kilawin
Pork dish of Spanish origin
with a relish made from red onion and lime juice. Chicharrón can be eaten as an appetizer or snack, and the chicken variant can taste like fried chicken found
Chicharrón
Filipino dish
and carrots are also optional. The dish was a favorite of Elpidio Quirino, an Ilocano, and sixth president of the Philippines. Paklay Bopis Villar, Roberto
Igado
Spanish pastry
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Pionono
Filipino rice cake
and sometimes sesame seeds. Less common toppings include condensed milk (as an alternative to sugars), grated cheese, and leche flan. Puto bumbóng is commonly
Puto_bumbong
Filipino dish
knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish
Crispy_pata
Filipino/Indonesian bean-filled moon cake-like pastry
cubes and cooked on a griddle one side at a time instead of being baked in an oven. Food portal Indonesia portal Philippines portal Bánh pía Heong Peng
Bakpia
Beef dish from the Philippines
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Bulalo
Filipino dish of boiled and grilled pork parts
juice, and bay leaves. The pork parts are first boiled in the aromatics for an hour or so until tender, and then further grilled until lightly charred. They
Dinakdakan
Southeast Asian sweet toffee
suggest that the confection developed from ya khanom ('medicine sweet'), an older southern Thai preparation. Another perspective links its origins to
Dodol
Filipino alcoholic beverage
drinking (inuman or tagayán in Tagalog and Visayan languages) was and is an important aspect of Filipino cultural interfacing. A peculiar yet nationwide
Tubâ
Filipino braised beef stew
customer. Some Filipino restaurants also offer the option to serve the dish with an accompaniment of noodles instead of rice. Another common way to eat pares
Pares_(food)
Traditional Filipino chiffon or sponge cakes
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Mamón
Filipino meat and vegetable stew
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Afritada
Filipino dessert
Knickerbocker is an ice cream sundae dessert from Zamboanga City, Philippines made with various fresh fruit chunks, flavored gulaman (agar) cubes, and
Knickerbocker_(Zamboanga)
Filipino soup dish of chicken or fish
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Tinola
Filipino-Ilocano dish of eggs and chopped eggplants
creamy flavor and is commonly served as a main course with steamed rice or as an accompaniment to grilled meat or fish. Poqui poqui is often compared to tortang
Poqui_poqui
Philippine rice dish
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Paelya
Filipino ice cream
Ice was first introduced as a luxury item to the Philippines in 1847, when an American company, Russell & Sturgis, imported 250 tons of organic ice into
Sorbetes
Fermented beverage made from sugarcane
flavored with gamú or natural additives such as samak bark. Basí has been an integral part of Ilocano culture for centuries, commonly featured in various
Basi
Filipino bread
with all-purpose flour, milk, and salt. It has a characteristic shape, with an indentation down the middle dividing the bread into two round halves. It is
Monay_(bread)
Twice-baked bread in the Philippines
from Malolos, Bulacan. It is characteristically made with lard and thus has an oily texture. It is only minimally sweetened. Biscocho principe, also spelled
Biscocho
Filipino hot chocolate
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Tsokolate
Filipino coconut custard pie
of iron. Buko pie also contains a high amount of sugar and magnesium, and an average amount of sodium. When making buko pie a double baking method is followed
Buko_pie
Filipino banana fritters
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Pinaypay
Roasted chicken dish from the Philippines
in the Visayas, and is a popular specialty in the city of Bacolod, where an entire street market is dedicated to local dishes, particularly inasal. A
Chicken_inasal
Uralic language
vowels can be found in non-first syllable positions. /tʲ/ can be realized as an affricate [tɕ] in the Tremjugan and Agan sub-dialects. The velar/uvular contrast
Eastern_Khanty_language
Tea beverage made from ginger root
Although devoid of any caffeine content, it is often served and enjoyed as an invigorating tea. It is made from the ginger rhizome, usually fresh and cut
Ginger_tea
Philippine noodle soup
broth and chicken meat in Binondo, Manila in 1920. He originally worked as an ambulant vendor, carrying the food in two metal vats on a pole much like taho
Mami_soup
Sweet rice cake from the Philippines
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Biko_(food)
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
List of restaurant chains in the Philippines
List_of_restaurant_chains_in_the_Philippines
Filipino ice cream made with labuyo chilis
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Sili_ice_cream
Sweet dish from Filipino cuisine
etymologically Spanish in origin, bears no similarities to the Spanish candy turrón (an almond nougat confection). It is a crunchy and chewy snack most commonly consumed
Turon_(food)
Filipino braised pork dish
origin is still evident in the primary use of fermented black beans (tausi), an uncommon ingredient in native Filipino cuisine. Humba is likely precolonial
Humba
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
List_of_Philippine_desserts
Asian vegetable dish
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Stir-fried_water_spinach
Filipino pulled candy
Incorporated. ISBN 9786214200870. "The Peculiar Life of a Buri Palm and an illustrated Philippines sugar map". Meryenda. 10 October 2022. Retrieved 18
Balikucha
Filipino fried dough pastry
and is popular throughout the Tagalog regions of Luzon. It is considered an heirloom recipe and its spread is credited to Alberta Uitangcoy-Santos during
Gorgoria
Filipino dish composed of chicken/pork cooked in soy sauce and vinegar
Inulukan Linapay/Tinamuk Tinumok Lengua estofado Lengua Sevillana Linarang Linat-an Mechado Menudo/Ginamay Morcón Paklay Pares Pares kanto Pata tim Piaparan
Estofadong_baboy
Variety of Philippine coffee plant
It originates from robusta plants introduced to Sulu in the 1860s. It is an important part of traditional Tausug culture. It is mostly consumed locally
Kahawa_Sug
Edible vegetable
have been journals discussing its growth patterns and potential usage as an ingredient in a healthy beverage with evidence to support either view. It
Sakurab
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