ABOUT FILIPINO FOOD
Get to Know the Cuisine of the Philippines
Photos by Jeric Travis of Hotsilog (hotdogs, sinangag at itlog)... Filipino meal...
Meat marinated and cooked in a sweet pineapple sauce.
In Philippine cuisine, torta generally refers to an egg omelet. (Though certain
Photo By Toyang Noresa of Suman Topped With Macapuno Strings
Can you tell the difference between authentic macapuno and young coconut being passed off as macapuno?
Photo by Marian Vidad.
A delicacy of the province of Pampanga, camaru or kamaru are crickets. They are deep-fried or cooked adobo style.
Featured Photo by Angie Pastor
How Filipinos feast during the Chinese New Year!
A specialty of Cebu! Ngo-Hiong (ngoyong) is the very distinctive Visayan version
Chichaworms, a delicacy from Bohol in the Philippines.
This dish is basically pig hocks cooked in vinegar. Pata is from
Langka or Nangka is the Tagalog word for "jackfruit." It's the largest fruit that grows on a tree! See the other photo!
Photo of Special Tikoy by Angie Pastor
For the Chinese New Year holidays in the Philippines, tikoy is the most popular treat given and eaten. It is made from sticky rice that is ground into flour and then mixed with lard, water and sugar. White sugar give us white tikoy, brown sugar... brown tikoy. And there are now also ube and pandan flavors as well.
Turrones de Kasoy by Angie Pastor. This Filipino candy is associated with the province of Pampanga. The inspiration is the Spanish turrón, a nougat confection made of honey, sugar and egg white, with nuts. In the Philippines, it's cashew in these turrones!