Philippines
Coconut Corn Pudding
Maja Blanca
A coconut milk pudding set with cornstarch, studded with corn kernels, topped with latik.
south-eastern-asia
Philippines
Explore 160 foods connected to Philippines, from everyday staples to rare local specialties.
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Philippines Essentials
12 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Philippines.
160 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Philippines
Coconut Curds
Latik
Golden brown coconut curds made by reducing coconut milk until the solids separate, used as a topping for kakanin.
Philippines
Coconut Gel
Nata de Coco
A chewy, translucent coconut gel produced by fermenting coconut water, used in desserts and drinks.
Philippines
Coconut Pandan Dessert
Buko Pandan
Young coconut strips and pandan-flavored jelly in a sweet cream, a refreshing party dessert.
Philippines
Coconut Rice Ball Soup
Bilo-Bilo
Chewy glutinous rice balls in a sweet coconut milk soup with fruits, sago, and kamote, a ginataan dessert.
Philippines
Coconut Spirit
Lambanog
A clear, potent spirit distilled from fermented coconut palm sap, traditionally 40-45% ABV, a Quezon province specialty.
Cordillera, Philippines
Cordillera Chicken Soup
Pinikpikan
A traditional Cordillera chicken soup made by beating the chicken alive before cooking, producing a unique flavor.
Philippines
Corn Ice Dessert
Mais Con Yelo
A dessert-drink of shaved ice, sweet corn kernels, milk, and sugar, a simple and refreshing summer treat.
Philippines
Crab in Coconut Milk
Ginataang Alimango
Mud crab cooked in coconut milk with vegetables and spices, a rich and creamy seafood dish.
Philippines
Crispy Pork Belly
Lechon Kawali
Pork belly deep-fried until the skin is glass-shatter crisp, served with a liver sauce (Mang Tomas).
Philippines
Crispy Pork Knuckle
Crispy Pata
A pork knuckle (hock) boiled then deep-fried until the skin is crispy and the meat is tender.
Philippines
Cured Beef
Tapa
Cured beef, often sweet and savory, typically pan-fried and served for breakfast with rice and egg.
Philippines
Cured Pork
Tocino
Sweet cured pork with annatto, bright red color, a breakfast staple served with garlic rice and egg.
Philippines
Daing na bangus
Daing na bangus, milkfish butterflied and cured in vinegar and garlic then fried, is the defining Filipino breakfast fish and is a distinct preparation from the three carried bangus records.
Ilocos, Philippines
Dinakdakan
Dinakdakan, grilled pork face and ears dressed with pig brain or mayonnaise and calamansi, is a named Ilocano dish.
Philippines
Egg Yolk Candy
Yema
A sweet, creamy candy made from egg yolks and condensed milk, shaped into balls or pyramids, wrapped in cellophane.
Philippines
Eggplant Omelet
Tortang Talong
A whole grilled eggplant peeled and dipped in beaten egg, then pan-fried into a flat omelet.
Philippines
Eggplant Scramble
Poqui-Poqui
An Ilocano dish of roasted eggplant, scrambled with eggs, tomatoes, onions, and bagoong.
Philippines
Fermented Fish Paste
Bagoong Isda
A fermented fish paste used in Ilocano cuisine, the base for pinakbet and dinengdeng, with a strong umami flavor.
Philippines
Fermented Shrimp Paste
Bagoong
An essential Filipino fermented shrimp or fish paste, pungent and salty, used as a seasoning and condiment.
Philippines
Fertilized Duck Egg
Balut
A fertilized duck egg with a developing embryo, boiled and eaten warm with salt and vinegar, an iconic street food.
Philippines
Filipino Adobo
Adobo
Filipino adobo braises meat or seafood in vinegar, soy sauce, garlic, bay leaf, and pepper until the sauce is savoury, sharp, and deeply aromatic.
Philippines
Filipino Beef Steak
Bistek Tagalog
Beef sirloin marinated in soy sauce and calamansi, pan-fried and topped with caramelized onion rings.
Philippines
Filipino Brioche
Ensaymada
A sweet, brioche-like bread topped with butter, sugar, and grated cheese, a Spanish-influenced merienda.
Philippines
Filipino Hot Chocolate
Tsokolate
A thick, rich hot chocolate made from tablea (cacao tablets), traditionally whisked with a batirol, a colonial-era drink.
Philippines
Filipino Meatloaf
Embutido
A Filipino-style meatloaf with ground pork, vegetables, raisins, eggs, and hot dogs, wrapped in foil and steamed.
Philippines
Filipino Milk-Powder Polvoron
Polvoron
A powdery, crumbly candy made from toasted flour, milk powder, sugar, and butter, molded into ovals.
Philippines
Filipino Paella
Arroz Valenciana
A Spanish-influenced rice dish with chicken, sausage, and vegetables, cooked with glutinous and regular rice.
Mindanao, Philippines
Filipino Rendang
Riyandang
A Maranao version of Indonesian rendang, slow-cooked beef in coconut milk and spices from Mindanao.
Philippines
Filipino Sausage
Longganisa
Filipino sausage with many regional varieties, from sweet (hamonado) to garlicky (de recado).
Philippines
Filipino Sponge Cake
Mamon
A light, fluffy sponge cake topped with butter and sugar, sometimes with cheese, a popular snack cake.
Philippines
Filipino Spring Rolls
Lumpiang Shanghai
Thin spring rolls filled with ground pork, vegetables, and seasonings, deep-fried until golden and crispy.
Philippines
Filipino Street Ice Cream
Sorbetes
A traditional carabao milk ice cream sold by street vendors (sorbeteros) in colorful carts, in unique flavors.
Philippines
Filled Pastry
Hopia
A Chinese-influenced flaky pastry with fillings like mung bean, ube, or pork, a popular snack from Binondo.
Philippines
Fish Balls
Fishball
Deep-fried fish balls on skewers, dipped in a choice of sweet, spicy, or vinegar sauces, a street staple.
Philippines
Fish Sauce
Patis
A clear, amber fish sauce, the liquid byproduct of bagoong fermentation, used as a seasoning and dipping sauce.