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Philippine Dishes


This is a list of selected dishes found in the Philippines. While the names of some dishes may be the same as dishes in other cuisines, many of them have evolved to mean something distinctly different in the context of Philippine Cuisine.

Main DishesSoups and StewsNoodle DishesVegetablesRicePreserved Meat and FishPickles and Side DishesMiscellaneous and Street FoodBread and PastriesSweetsSauces and CondimentsDrinksIngredients
Name Image Description
Adobo Typically pork or chicken, or a combination of both, is slowly cooked in vinegar, cooking oil, crushed garlic, bay leaf, black peppercorns, and soy sauce, and often browned in the oven or pan-fried afterward to get the desirable crisped edges.
Afritada Chicken Afritada This Chicken Afritada is unmistakably a Filipino dish. It has a savoury tomato base sauce and cooked with vegetables such as capsicum (bell pepper), potatoes and green peas.[su_recipebutton]

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Barbecue (Satti) Philippine English term for Satay. Grilled or skewered meat (mainly pork or chicken) marinated in a sweet soy-garlic mixture, grilled, basted with the marinade and then served with either a soy-vinegar dip or a sweet brown sauce. Variants also use offal, such as isaw.
Bopis A spicy dish made out of pork lungs and heart sautéed in tomatoes, chillies and onions.
Camaron Rebosado Camaron rebosado - battered shrimp A deep-fried battered shrimp dish typically served with sweet and sour sauce. It is similar to Japanese tempura, although tempura uses a lighter batter.[su_recipebutton]

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Carne norte Corned beef, usually referring to corned beef hash.
Chicken pastel Chicken casserole.
Crispy pata Deep fried portions of pork legs including knuckles often served with a chilli and calamansi flavoured dipping soy sauce or chilli flavoured vinegar for dipping.
Crispy tadyang ng baka Crispy beef ribs often served with a chilli and calamansi flavoured soy sauce or chilli flavoured vinegar for dipping.
Curacha Boiled or steamed sea crab.
Daing Fish (especially milkfish) that has been dried, salted, or simply marinated in vinegar with lots of garlic and then fried.
Embutido A meatloaf shaped in the form of a sausage.
Escabeche Referring to both a dish of poached or fried fish that is marinated in an acidic mixture before serving, and to the marinade itself. Can refer broadly to sweet and sour dishes.
Giniling (Picadillo) Ground pork or beef cooked with garlic, onion, soy sauce, tomatoes, and potatoes and frequently with carrots, raisins, and bell peppers.
Halabos na hipon Shrimps steamed in their own juices and cooked with a little oil.
Hamonado Also called endulsado in Zamboanga City. Pork cooked in a sweet sauce with pineapple juice and sugar. Tomato sauce is also sometimes added. It is named after the Spanish glazed ham (jamón and endulzado mean “ham” and “glazed” in Spanish, respectively). It is also the name of a type of sweet Philippine sausage noted for its ham-like taste.
Humba A Visayan slow-cooked sweet pork dish based on the Chinese dish Hong-ba (red-braised pork belly). It is similar to pork adobo and hamonado except that it characteristically uses fermented black soybeans (tausi).
Inasal na manok Grilled chicken marinated in a vinegar marinade. Served with a siding of Atchara and Soy-Vinegar Sauce.
Inihaw na liempo Grilled pork belly.
Inun-unan Visayan variant of fish paksiw. Fish cooked in a broth of vinegar, ginger, and other spices. Unlike northern paksiw na isda, it does not include vegetables.
Kadyos Baboy Langka As the name suggests, it refers to the combination of mainly three ingredients: Kadyos (Pigeon pea), Baboy (Pork) and Langka (Jackfruit).
Kadyos Manok Ubad As the name suggests, it refers to the combination of mainly three ingredients: Kadyos (Pigeon pea), Manok (Chicken) and Ubad (Pith of a banana tree).
Kaldereta A dish made with cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it.
Kinunot From the word kunot which literally means shred. A dish made up of either shredded meat of pagi (stingray) or baby shark cooked in coconut milk with malungay (moringa) leaves.
Kinilaw (Kilawin) A cooking process that relies on vinegar to denature the ingredients, similar to ceviche. Usually used to prepare raw seafood. It can also be used to prepare lightly cooked meat or vegetables.
Lechón A dish made by roasting a whole pig over charcoal. It is often cooked during special occasions. A simpler version has chopped pieces of pork fried in a pan or wok (lechon kawali). Also refers to a spitted and charcoal roasted marinated chicken (lechon manok).
Lengua estofada Braised ox tongue.
Lumpia Spring rolls. Deep fried (prito) or fresh (sariwa). Popular versions include lumpiang shanghai a deep fried meat filled usually fairly narrow spring roll often accompanied by a sweet chilli dipping sauce and lumpiang ubod a fresh or sometimes deep fried wider spring roll filled with crunchy vegetables and optionally including cooked meat.
Mechado Name derived from mitsa meaning “wick” which is what the pork fat inserted into a slab of beef looks like before the larded beef is cooked, sliced, and served in the seasoned tomato sauce it is cooked in.
Morcon A beef roulade often prepared for special occasions it consists of thin sheets of cooked eggs and marinated beef layered one on top of the other, then wrapped and tied around carrots, celery, cheese, pork fat, and sausage. This is then cooked in seasoned tomato sauce.
Paksiw Generally means to cook and simmer in vinegar. Common dishes bearing the term, however, can vary substantially depending on what is being cooked. Paksiw na isda is fish poached in a vinegar broth usually seasoned with fish sauce and spiced with siling mahaba and possibly containing vegetables. Paksiw na baboy is pork, usually hock or shank, cooked in ingredients similar to those in adobo but with the addition of sugar and banana blossoms to make it sweeter and water to keep the meat moist and to yield a rich sauce. Paksiw na lechon is roasted pork lechon meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, black pepper and ground liver or liver spread and some water. The cooking reduces the sauce so that by the end the meat is almost being fried.
Pata tim Braised pork leg dish similar to Paksiw na Pata, Chinese style. Simmered in a sweet soy sauce flavoured by Chinese herbs such as star anise, banana blossoms, etc.
Pinakbet A popular Ilocano dish made of different vegetables like okra, eggplant and bitter gourd cooked in fish sauce.
Pinangat, Natong, or Laing In Bicol refers to a dish of taro leaves, chilli, meat, and coconut milk tied securely with coconut leaf. In Manila the dish is known more commonly as laing. Pinangat or pangat also refers to a dish or method of cooking involving poaching fish in salted water and tomatoes.
Relleno Stuffed meat, seafood, or vegetable dishes like rellenong bangus (stuffed milkfish), rellenong manok (stuffed chicken), and rellenong talong (stuffed eggplant) also known as tortang talong (see below).
Sarsiado Fish that is cooked with tomato sauce and real tomatoes.
Sinanglay A dish wherein fish, preferably Tilapia, is wrapped in pechay or mustard leaves and is simmered in rich coconut milk.
Sisig Fried and sizzled chopped bits of pig’s head and liver, other versions using tuna or milkfish, usually seasoned with calamansi and chilli peppers and sometimes topped with an egg.
Tapa Dried, cured, or marinated sliced beef that is fried or grilled.
Torta Filipino Torta - Filipino Omelette Basically an omelette, most often referring to one made out of ground beef and potatoes. Other common variations include tortang alimasag an omelette made with crab meat and tortang talong one made with eggplant.[su_recipebutton]

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Ukoy Shrimp fritters often accompanied by vinegar as dipping sauce.
Name Description
Batchoy A noodle soup which originated in the district of La Paz, Iloilo City in the Philippines.
Bicol express A stew made from long green chillies, coconut milk, alamang (shrimp paste) or daing (dried fish), onion, sliced or cubed pork meat, and garlic.
Bulalo A beef shank stew.
Callos A hearty stew of chorizo, beef tripe in tomato sauce.
Dinengdeng A bagoong soup based dish similar to pinakbet. It contains fewer vegetables and contains more bagoong soup base.
Dinuguan A savoury stew of meat simmered in a rich, thick spicy gravy of pig blood, garlic, chilli, and vinegar.
Ginataan Ginataang Labong - Bamboo Shoots in Coconut Milk Food cooked with gata (coconut milk). Literally translated, ginataan means “done with coconut milk”. Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.

  • Ginataang Hipon – shrimp cooked in coconut milk,
  • Ginataang Labong – bamboo shoots in coconut milk,
  • Ginataang Gulay – an assortment of vegetables cooked in coconut milk,
  • Ginataang Alimango – mud crabs cooked in coconut milk, while
  • Ginataang Manok – chicken cooked in coconut milk .

Coconut milk can also be added to existing dishes, as in ginataang adobo

Kare-kare A meat, tripe, and oxtail stew with vegetables in peanut sauce customarily served with bagoong alamang (shrimp paste).
Lauya A dish of pork, beef, or carabao meat in broth flavoured with ginger, onions and fish sauce served as a soup or main entrée.
Mami Generic term for noodle soup. Usually made of beef, chicken, pork.
Menudo A stew of pork, pig liver, carrots and potatoes in tomato sauce.
Nilagang baka A beef stew with cabbages, potatoes, and onion seasoned with fish sauce and black peppercorns usually using beef chuck or brisket. When using beef shank including the bone and marrow it is called nilagang bulalo.
Pancit Molo Pancit Molo - Filipino Pork Dumpling Soup A type of soup using wonton wrappers which originated from Molo district in Iloilo City.[su_recipebutton]

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Papaitan A sour beef/goat innards soup. The bile or papait (undigested grass juice) is used as the primary souring agent.
Pares Filipino word for “Pair”. A viand, usually beef asado, served with rice and a bowl of soup
Pochero A beef/pork soup stew, usually nilagang baka, cooked with tomato sauce and pork and beans
Sinanglaw A hotpot made from beef innards.
Sinigang Sinigang na Isda - Filipino Fish Sour Soup A sour soup/stew made with pork meat, beef or seafood, mixed with a variety of vegetables. Any sour fruit such as tamarind, unripe mango and pineapple is usually used as the souring agent.[su_recipebutton]

View Sinigang na Isda – Filipino Fish Sour Soup Recipe [/su_recipebutton]

Sopas Western style chicken soup. Usually contains chicken strips in broth, onions, vegetables (mainly carrots, cabbage and celery), and macaroni noodles. It is cooked with evaporated milk to give it richer flavour.
Soup No. 5 A soup made from bull’s testes or penis.
Tinola A dish of chicken, wedges of green papaya, and chilli pepper leaves, in broth flavoured with ginger, onions and fish sauce served as a soup or main entrée.
Name Description
Pancit lomi A Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter.
Misua A soup, usually of pork broth, with misua (very thin flour noodles).
Pancit luglug Same as pancit palabok except with larger noodles. The name luglug comes from the sound made by the draining of the noodles.
Pancit canton Chinese-Filipino version of Cantonese lo mein using flour-based noodles.
Pancit bihon guisado Stir-fried vermicelli noodles with vegetables and pork or chicken.
Pancit Tuguegarao or Batil-patong Pancit originating from the province of Cagayan
Pancit Malabon Another variant of Pancit Palabok which uses shrimp, squid, and other seafoods as toppings. The noodles are thicker than that of the Palabok and Luglug.
Pancit estacion
Pancit palabok Rice noodles cooked in anato seeds, usually served with hard-boiled egg, chicharon, spring onions, and kalamansi
Filipino spaghetti Filipino version of spaghetti with a tomato (or sometimes banana ketchup) and meat sauce characterized by its sweetness and use of hotdogs or sausages.
Baked macaroni Filipino version of macaroni casserole, with a sauce base similar in flavour to Filipino spaghetti.
Sotanghon A clear chicken soup with vermicelli noodles (sotanghon).
Name Description
Ginisang monggo Sauteed mung beans in onions and tomatoes.
Kinilnat An Ilocano salad made with leaves, shoots, blossoms, or the other parts of the plant are boiled and drained and dressed with bagoong (preferably) or patis, and sometimes souring agents like calamansi or cherry tomatoes are added as well as freshly ground ginger.
Utan A popular soupy Cebuano dish made of different vegetables like okra, eggplant, malunggay, alugbati, squash, and taro root, yard long beans, tomatoes, season with ginger and bouillon cube and salt served over rice.
Name Description
Arroz a la valenciana Includes various diced meats, such as frankfurters/hot dogs, vienna sausage, chorizo de bilbao, carrots, celery, raisins, garlic, and onions mixed with glutinous rice.
Lugaw Plain rice porridge. Not to be confused with Arroz Caldo, which contains chicken.
Champorado Champorado - Filipino Chocolate Rice Porridge A sweet chocolate rice porridge. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with dried fish locally known as tuyo.[su_recipebutton]

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Paella A complex rice dish frequently involving seafood such as shrimps (hipon) and mussels (tahong) taken from Spanish cuisine that is mostly prepared during special occasions.
Sinangag Sinangag Filipino Garlic Fried Rice Fried rice sauteed in garlic. A vital part of the “silog” meal (“Sinangag at Itlog”; trans: “fried rice and egg”).[su_recipebutton]

View Sinangag Recipe [/su_recipebutton]

Tapsilog Refers to the combination of “Beef Tapa, sinangag, at itlog”. It is also served with other viands such as Tocino (Tocilog), Hotdog (Hotsilog), and Longganisa (longsilog).
Name Image Description
Longganisa Longaniza Refers to sausages flavoured with indigenous spices, with each region having its own specialty. [su_glossarybutton]

See Glossary : Longganisa [/su_glossarybutton]

Tinapa / Tuyo Fish preserved through the process of smoking (tinapa) or drying (tuyo).
Tocino A cured meat product native to the Philippines. It is usually made out of pork although beef is also used and is cured using sugar which gives it its “ham-like” glaze.
Name Description
Atchara Pickled Green Papaya - Atchara Atchara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making atchara. Any mention of atchara, though, will most likely evoke thoughts of this type of atchara, which uses green papaya.[su_recipebutton]

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Burong mangga A food made by mixing sugar, salt, and water to unripened mangoes that have previously been salted.
Ensaladang talong A salad with boiled/grilled eggplant as the primary ingredient. It can be served as is, in a pickling solution of vinegar and garlic or with tomatoes, onions and bagoong alamang.
Name Description
Balut A fertilized duck (or chicken) egg with a nearly developed embryo inside that is boiled, shelled, and eaten as is or dipped in salt or spicy vinegar.
Binalot Literally “wrapped”. Food wrapped in banana leaves. Usually a meal consisting of a smoked or fried viand and rice sometimes accompanied by a salted egg, tomatoes, or atchara.
Chicharon Primarily refers to fried pork rinds. It is also made from chicken, mutton, beef, fish and fish skin and innards.
Fishballs A common street food most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick dark brown sweet and sour sauce.
Isaw A street food made from barbecued pig or chicken intestines. Another variant is deep-fried breaded chicken intestine.
Patupat (or Pusô) A type of rice cake from South East Asia made from rice that has been wrapped in a woven palm leaf pouch or banana leaves then boiled.
Pinikpikan A chicken dish wherein the chicken is beaten to death, dressed and roasted whole on a spit. Pinikpik means “beaten (with a hard object)”, which is done to infuse the chicken meat with blood.
Siomai Ground pork, beef, and shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers.
Siopao Steamed filled bun. Common versions are asado, shredded meat in a sweet sauce similar to a Chinese barbecued pork filling, and bola-bola, a packed ground pork filling.
Tokneneng and Kwek kwek Tokneneng A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs.[su_recipebutton]

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Tokwa at baboy A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw. It is a type of kinilaw.
Name Description
Binaki (Pintos) Steamed corn sweet tamales
Binangkal Hard and crunchy fried flour balls covered in sesame seeds. Not to be confused with buchi, which is hollow and chewy on the inside.
Biskotso Baked bread topped with butter and sugar, or garlic
Buko Roll Baked bread filled with coconut and condensed milk
Buchi A local version of the Chinese sesame seed balls (jin deui). Variants can range from almost exactly the same as the Chinese version, to versions which do not use sesame seeds and are filled with local fillings like ube or bukayo. Also spelled butsi.
Empanada A baked or fried stuffed bread or pastry. They usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins.
Ensaymada A pastry or a brioche made with butter (instead of lard) and topped with grated cheese (usually queso de bola, the local name for aged Edam) and sugar.
Pan de coco A rich sweet bread with a sweet coconut filling.
Pandesal – Pan-de-sal – Filipino Bread Rolls Pandesal - Pan-de-sal - Filipino Bread Rolls Pandesal are popular yeast-raised bread rolls in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón) which are rolled in fine breadcrumbs. These are then portioned, allowed to rise, and baked.[su_recipebutton]

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Polvorón A pastry made from compressed toasted flour, milk, and sugar. Sometimes made with ground peanuts, cashews, and/or pinipig. May be coated with milk and/or milk chocolate.
Roscas A pastry cookie made from lard, anise, flour, sugar, salt, butter, yeast, seasonings, and egg yolks, as well as tuba as its liqueur component.
Rosquillos Philippine cookies made from flour, eggs, shortening, sugar, and baking powder. Its name comes from the Spanish word rosca (ringlet). Not to be confused with Spanish rosquillos or roscos which are more akin to small doughnuts.
Shakoy A traditional doughnut variant from the Visayas islands with a distinctive twisted shape. Also known as siyakoy or lubid-lubid.
Utap Variant spelling: otap. Oval-shaped puff pastry usually made with flour, shortening, coconut, and sugar.
See also: List of Philippine desserts
Name Description
Apas Oblong-shaped biscuits that are topped with sugar.
Banana cue Deep fried Saba bananas coated in caramelised brown sugar.
Barquillos A flat, sweet flour-based pastry rolled into a hollow tube. Sometimes eaten with sorbetes or western ice cream.
Barquiron Barquillos filled with polvoron.
Baye baye A sticky dessert made from newly harvested rice.
Belekoy A sweet pastry made from flour, sugar, sesame seeds, and vanilla.
Bibingka A type of cake made with rice flour, sugar, clarified butter, and coconut milk. Baked with coals from above and under, it is usually topped with butter, sugar, and desiccated coconut.
Binignit Binignit A dessert soup made with coconut milk, tubers such as purple yam, sweet potato, and plantains as well as jackfruit, sago and tapioca pearls.[su_recipebutton]

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Biko A sticky sweet delicacy made from glutinous rice, coconut milk, and brown sugar. It is similar to Kalamay, but uses whole grains. It is also known as Sinukmani or Sinukmaneng.
Bukayo A sweet popular with children, it is made by simmering strips of young, gelatinous coconut (buko) in water and then mixing these with sugar.
Buko pie A traditional pastry, young coconut filled pie.
Camote Cue Camote Que - Caramelised Sweet Potatoes Slices of sweet potato are coated with brown sugar and then fried to cook the potatoes and to caramelise the sugar. It is one of the most common street foods in the Philippines, along with banana cue and turon.[su_recipebutton]

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Cascaron A dessert made of rice flour, coconut and sugar.
Minatamis na Bao – Coco Jam – Coconut Jam Philippine coconut jam, meanwhile, is made from coconut cream (the first and second press of grated coconut meat) and cane sugar extract or molasses (treacle). It is often eaten on toast or pandesal, used as a filling for pan de coco, and is used to make kalamay.
Leche flan A rich custard made of egg yolks with a layer of soft caramel on top (as opposed to crème brûlée, which has a hard caramel top). Sometimes sliced and added to other desserts such as halo-halo.
Dodol A toffee-like food delicacy made with coconut milk, jaggery, and rice flour. Sticky, thick and sweet, it is served mostly during festivals such as Eid-ul-Fitr and Eid-ul-Adha.
Espasol A cylindrical cake made of rice flour cooked in coconut milk and sweetened coconut strips, which is then dusted with toasted rice flour.
Ginanggang Grilled skewered Saba bananas brushed with margarine and sprinkled with sugar.
Halo-halo A popular dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl.
Hopia A popular bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines.
Kalamay A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional).
Kutsinta Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food colouring, usually topped with freshly grated mature coconut
Latik Latík in the northern Philippines refers to coconut milk curds used as toppings. In the Visayan regions, it refers to a thick, sweet syrup made from coconut milk and sugar.
Maíz con hielo Similar to halo-halo, but instead made with corn kernels and sometimes with corn flakes as topping.
Maja blanca A local variant of blancmange made of coconut milk and corn starch. May include sweet corn kernels.
Maruya Fritters usually made from Saba bananas.
Morón Like most suman, the morón is made from glutinous rice, but is smoothened and then either striped or divided into two flavour parts, one part being flavoured with chocolate from the local cacao and the other part with coconut milk
Nata de coco
Palitaw They are made from malagkít (sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs which are then dipped in grated coconut and presented with a separate dip of sugar and toasted sesame seeds.
Piaya A flat pastry filled with a jam made of muscovado sugar and sometimes sprinkled with sesame seeds, grilled on a pan. Different flavours include ube (purple yam), mango and chocolate.
Puto Small white buns baked from rice flour. Variations include ube and pandan flavours, as well as toppings like cheese and salted duck egg. Sometimes used to accompany other dishes, usually dinuguan (black pudding stew).
Sans Rival Layered Meringue Cake Sans Rival Layered Meringue Cake Sans Rival is a Filipino dessert cake made of layers of buttercream, meringue and chopped cashews. Its name comes from the French phrase with the literal meaning without rival. The cake may be decorated, left plain or garnished with pistachios.[su_recipebutton]

View Sans Rival Layered Meringue Cake Recipe [/su_recipebutton]

Sapin-sapin A layered glutinous rice and coconut dessert. Takes its name from the word sapin, “to spread” or “to cover”.
Sorbetes Traditional Filipino ice cream. Usually peddled by a sorbetero from a brightly coloured pushcart, it is sometimes made with coconut milk or rarely carabao milk. Typical flavours include ube, cheese, cookies and cream, avocado, strawberry, Chocnut (a popular crumbly chocolate and peanut sweet), and melon. Sorbetes is can be served on a cone, in a cup, or on bread such as pan de sal or hotdog buns.
Suman Sticky rice steamed in banana leaf. Topped with a traditional brown sauce or sugar.
Taho Made with fresh tofu, arnibal (a brown sugar and vanilla syrup), and sago pearls. Usually sold in the morning by a hawker known as a magtatahô and can be eaten as a breakfast. May be served either hot (straight from the magtatahô) or sometimes it can be purchased chilled. Probably developed from the Chinese treat douhua.
Turrón A typical Philippine snack consisting of a banana or plaintain and maybe jackfruit wrapped in a springroll wrapper then deep fried and sprinkled with sugar.
Ube halaya Ube jam, made from boiled and mashed purple yam. Ube halaya (Or halayang ube; variant spellings halea, haleya; from the Spanish jalea, “jam”) is also used in pastries and other desserts such as halo-halo and ice cream.
Name Description
Alamang (Shrimp paste) Shrimp paste made from minute shrimp or krill.
Bagoong monamon A common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies.
Bagoong terong It is made by salting and fermenting the bonnet mouth fish. This bagoong is coarser than Bagoong monamon, and contains fragments of the salted and fermented fish.
Banana Ketchup Banana Ketchup A prepared condiment made from banana fruit mashed, with sugar, vinegar, and spices, and coloured with red food colouring.[su_recipebutton]

View Banana Ketchup Recipe [/su_recipebutton]

Lechon sauce Also known as liver sauce or breadcrumb sauce made out of ground liver or liver pâté, vinegar, sugar, and spices. A sweet, tangy light-brown sauce used in roasts and the pork dish called lechon
Oyster sauce
Patis (Fish sauce) Sometimes spiced with labuyo peppers, or kalamansi lime juice
Peanut sauce
Tultul A type of rock salt.
Suka (Vinegar)
Toyo (Soy sauce) Filipino Soy Sauce The flavour of Philippine soy sauce is a combination of soybeans, wheat, salt, and caramel. It is thinner in texture and has a saltier taste than its South Asian counterparts, similar to Japanese sho-yu. [su_glossarybutton]

See Glossary : Toyo (Soy sauce) [/su_glossarybutton]

Name Description
Basi Made from sugar cane. If fermented longer, it turns into suka or vinegar.
Buko juice Coconut water. The water inside a coconut.
Tuba (Palm wine)
Lambanog Wine made of nipa palm or coconut. Sometimes known in Asia as arrack or coconut vodka.
Name Description
Atsuete (Annatto seeds) Annatto Benefits and Precautions Frequently used as a food colouring in dishes like kare-kare.

See Glossary : Atsuete (Annatto Seeds)

Ampalaya (Bitter melon)
Bangus (Milkfish) Generally considered the national fish of the Philippines. Popular dishes include daing na bangus, rellenong bangus, and sinigang na bangus.
Bawang (Garlic) Culinary uses of Garlic
Bayabas (Guava)
Bay leaf (Dahon ng Laurel) Referred to as “dahong paminta” (literally ‘spice leaf’) or “dahong laurel”
Bulaklak ng saging (Banana blossoms) Used as an ingredient ing kare-kare
Gabi (Taro corm)
Gata (Coconut milk)
Glutinous rice
Gulaman An edible thickening agent used to make jellies, flan, or desserts derived from dried seaweed.
Kanin (Rice) Called bigas when uncooked and kanin when cooked.
Kalamansi (Calamondin) Calamondin The fruit is indigenous and widely cultivated in the Philippines and neighbouring northern parts of Indonesia. It is available year-round in the Philippines and is usually seen in its unripened green state. When left to ripen it turns a tangerine orange.

See Glossary : Kalamansi (Calamondin)

Kamote (Sweet potato)
Kamoteng Kahoy (Cassava) A cross section of cassava The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1mm thick, rough and brown on the outside.

See Glossary : Cassava

Kamatis (Tomato)
Kangkong (Water spinach) A semi-aquatic tropical plant grown as a leaf vegetable.
Kesong puti or Kasilyo A soft, white cheese, made from unskimmed carabao’s milk, salt, and rennet.
Kinampay A specific variety of ube which is found mostly in Bohol, Philippines.
Kundol (Winter melon)
Labanos (white radish)
Lapu-lapu (Grouper) Black Grouper Named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo.[su_glossarybutton]

See Glossary : Lapu-lapu (Grouper) [/su_glossarybutton]

Luya (Ginger)
Malunggay (Moringa)
Mangga (Mango) Generally considered the national fruit of the Philippines. Frequently eaten ripe as it is or when unripe with bagoong or used as an ingredient in dishes.

See Glossary : Mango

Monggo (Mung bean)
Okra Okra Pods Okra or okro, known in many English-speaking countries as ladies’ fingers, ochro or gumbo, is a flowering plant in the mallow family and is valued for its edible green seed pods.

See Glossary : Okra

Paminta (Black pepper) Sometimes referred to as “butong paminta” (literally ‘seed spice’) to distinguish it from bay leaves (“dahong paminta”)
Patola (Luffa)
Pechay (Chinese cabbage)
Pechay wombok (Napa cabbage)
Pili Nut A type of nut belonging to the genus Canarium. Mostly used in desserts, the edible nut is cultivated only in the Philippines.
Puso ng saging (Banana heart)
Repolyo (Cabbage)
Saba A short wide plaintain that is often used in cooking. The other two kinds of saging (bananas) common in local markets are the dessert cultivars latundan and lakatan.
Sayote (Chayote / Choko) Choko In the Philippines the plant is grown mostly on Mountainous part of the country such as Baguio City and parts of Cordillera Administrative Region. Chayote is used in many kinds of dishes such as soup, stir-fried vegetables and chop suey.

See Glossary : Sayote / Chayote / Choko

Sibuyas (Onion)
Siling labuyo Bird’s eye chilli, one of the hottest chilli varieties.
Siling mahaba
Singkamas (Jícama) Jicama Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related.[su_glossarybutton]

See Glossary : Singkamas (Jícama) [/su_glossarybutton]

Sitaw (Yardlong bean)
Sitsaro (Snow peas)
Tabon-tabon A type of fruit used as souring agent and antiseptic in local dishes especially Kinilaw. Records show that ancient Filipinos used this already as an ingredient predating Spanish colonization.
Talong (Eggplant)
Tausi (Fermented black beans) Usually sold in cans.
Tofu Usually dried tofu or tokwa. Sometimes added as an optional ingredient in some vegetable dishes. Silken tofu is usually associated with the snack or dessert taho (see above) which sees it mixed with a sweet syrup.
Togue (Bean sprouts)
Ube (Purple yam)
Wansoy (Coriander Leaf or Cilantro) Coriander Leaves All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking.

See Glossary : Wansoy (Coriander Leaf or Cilantro)

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