Filipino Cuisine

Filipino Cuisine

Sili ice cream is a Filipino ice cream flavor

Java rice, sometimes called yellow fried rice, is a Filipino fried rice dish characterized by its yellow-orange tint from the use of turmeric or annatto.

Kadyos, baboy, kag langka, commonly shortened to KBL, is a Filipino pork soup or stew originating from the Hiligaynon people of the Western Visayas islands.

Lechon manok is a Filipino spit-roasted chicken dish made with chicken marinated in a mixture of garlic, bay leaf, onion, black pepper, soy sauce, and patis (fish sauce).

is a Filipino fried rice dish

Salukara is a type of pancake made by the Waray people in Eastern Samar, Philippines.

It is derived from buchi (or butsi), the Chinese-Filipino version of jian dui.

Philippine asado refers to two different Filipino braised meat dishes.

Sisig ( Tagalog pronunciation: ['sisig]) is a Filipino dish made from pork jowl and ears (maskara), which is usually seasoned with calamansi, onions, and chili peppers.

Lumpia (in Indonesian and Filipino) are various types of spring rolls commonly found in Indonesian and Filipino cuisines.

is a common Filipino dish which was popularized in the district of Malate, Manila, but made in traditional Bicolano style.

Tortang talong, also known as eggplant omelette, is an omelette or fritter from Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg mixture.

Silog is a class of Filipino breakfast dishes containing sinangag (garlic fried rice) and itlog ("egg"; in context, fried egg "sunny side up").

Carne norte guisado, also known as corned beef guisado, is a Filipino dish made from shredded canned corned beef (carne norte) sautéed with onion.

Tortang carne norte, also known as corned beef omelette, is an omelette or fritter from Filipino cuisine made by pan-frying an egg and shredded canned corned beef (carne norte) mixture.

Filipino spaghetti (also known as sweet spaghetti) is a Filipino adaptation of Italian spaghetti with Bolognese sauce.

Igado also known as dinaldalem is a Filipino pork dish characterized by its savory and slightly tangy flavor and is typically prepared using pork tenderloin combined with pork offal, such as liver, lung, kidney, heart, and intestines.

Chicken inasal, commonly known simply as inasal, is a Visayan variant of the Filipino chicken dish lechon manok.

Humbà, also spelled hombà, is a Filipino braised pork dish from the Visayas, Philippines.

Pares (Tagalog pronunciation: [paˈɾɛs]), also known as beef pares, is a term for a serving of Filipino braised beef stew with garlic fried rice, and a bowl of clear soup.

Originating in the Philippine province of Pampanga, it is especially popular in Cagayan.

Banana cue or bananacue is a popular snack food or street food in the Philippines.

Hopia, (Tagalog: [ˈhop.jɐʔ]; Chinese: 好餅; Pe̍h-ōe-jī: hó-piáⁿ; lit. 'good pastry' - the name it is known by in the Philippines) pia or bakpia (Javanese: ꦧꦏ꧀ꦥꦶꦪ, romanized: bakpia; Chinese: 肉餅; Pe̍h-ōe-jī: bah-piáⁿ; lit. 'meat pastry'- the name it is known by in Indonesia) is a popular Indonesian and Philippine bean-filled moon cake-like pastry originally introduced by Fujianese

Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon.

Sapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine.

Kalamay (also spelled calamay, literally 'sugar') is a sticky sweet that is known in many regions of the Philippines.

Mango float or crema de mangga is a Filipino icebox cake dessert made with layers of graham cracker crust, whipped cream, condensed milk, and ripe carabao mangoes.

Paelya (Tagalog: [pɐˈʔɛːl.jɐ]) or paella (Spanish) is a Philippine rice dish adapted from the Valencian paella.

Pichi-pichi, also spelled pitsi-pitsi, is a Filipino dessert made from steamed cassava flour balls mixed with sugar and lye.

Kiampong, also spelled as kiampung or kiampeng, is a Filipino glutinous rice casserole.

It is one of the most important ingredients in Filipino cuisine.

Bangladeshi, Cambodian, Filipino, Lao, Malaysian, Northeast Indian, Thai.

Yellow rice is a traditional yellow-colored rice dish in Iranian, Middle East, Moroccan, Ecuadorian, Peruvian, Caribbean, Portuguese, Filipino, Afghan, Indian, Sri Lankan, South African and Indonesian

Nutribun, also referred to as Nutri-bun or Nutriban, is a bread product used in elementary school feeding programs in the Philippines to combat child malnutrition, initially as part of the United States Agency for International Development (USAID)'s Food for Peace program from 1971 to 1997, and later as part of the child health programs of various Philippine cities.