ABOUT FILIPINO FOOD
Get to Know the Cuisine of the Philippines
April has been designated as an annual “Filipino Food Month” by virtue
Pakbet with Saluyot Leaves by Mommy Shelette. Pinakbet or Pakbet is a
Munggo with Special Bagoong by Rjay Carasco.
Munggo (also often spelled monggo) are mung beans.
Ginisang Munggo (sauteed mung beans) is a very popular dish in the Philippines. It can be flavored with pork or shrimp, and optionally topped or mixed with some crushed chicharon (pork rinds).
KBL (Kadyos + Baboy + Langka). Photo by Mommy Shelette. Kadios refers
Filipino Chicharon: Crispy Pork Rinds of the Philippines!
Did you know there are many different kinds of chicharon made in the Philippines?
The caimito is a fruit of the tree with the scientific name Chrysophyllum cainito. It is native to Central America and was introduced to the Philippines during the Spanish colonial period.
Star apple is its given name in English.
The Filipino name for this fruit comes from the Spanish guanábana.
Duhat is a local Philippine fruit that's commonly referred to as Java plum. It is dark purple to black in color, fleshy and one-seeded, with a sweet-astringent taste.
Featured photo: Sabina's CayCay
These crunchy layered biscuits rolled in toasted peanuts are almost synonymous with Cebuano comfort food.
Photo by Angie Pastor.
Ampalaya is the Tagalog word for this vegetable called "bitter gourd" in English.