25 other Philippine

food specialties

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These 25

Philippine foods

are also popular

Arroz Caldo

Seasoned rice porridge with pieces of chicken or other meat. A breakfast favorite.

Bibingka

Hot, baked, sweetened pudding-cake made with rice flour and coconut milk.

Bicol Express

Sliced pork cooked with green chili and coconut milk. A major fast-food chain is named after it.

Bistek

Beef steak sauteed with onions and the calamansi citrus fruit.

Chicharon

Deep-fried pork belly with it rind.

Crispy Pata

Pork knuckles deep fried to the crispy stage.

Daing na bangus

Fried butterflied milkfish.

Ensaimada

Sweetened, buttery bread roll topped with grated cheese.

Ginataang Gulay

Assorted vegetables cooked in coconut milk.

Leche Flan

Custard with caramelized top. Uses Spanish name, but is sweeter than the Iberian version.

Lechon Manok

Split-roasted whole chicken.

Lechon Kawali

Cubed pork boiled then deep fried.

Longanisa

A sweet-spicy sausage. Similar to the Spanish chorizo.

Lumpia Sariwa

Fresh (not fried) spring roll wrapped with a flour pancake then with a lettuce leaf.

Menudo

A hearty meat (usually pork or chicken), sausage and vegetable stew. Adapted from Spanish cuisine.

Morcon

Simmered, steamed or braised rolled flank steak stuffed with assorted ingredients including chopped sausage and boiled eggs.

Pan de Sal

Slightly sweet bread roll. Despite its Spanish name ("salt bread"), it is minimally salty.

Pinakbet

Vegetable stew made with tomatoes, bittermelon, eggplant and okra. Seasoned with Bagoong (fermented fish paste).

Puto

Sweet steamed rice-flour cake. Usually vividly colored.

Rellenong Manok

Deboned whole chicken stuffed with a meat mixture and boiled eggs.

Sinangag

Leftover steamed rice fried with garlic. Popular at breakfast.

Tapa

Marinated, then fried air-cured beef.

Tinola

Meat or seafood soup-stew flavored with ginger and garlic.

Tocino

Cured, slightly sweet pork.  A popular breakast meat.

Ukoy

Shrimp and mung bean sprouts are battered and shaped into a disk, then deep fried.

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©2008 HQP / Hillman Quality Publications