ABOUT FILIPINO FOOD
Get to Know the Cuisine of the Philippines
In Philippine cuisine, talangka is a tiny crab whose red fat is squeezed out and salted.
Binagól is a sweet snack from the Visayas region.
Its main ingredient is crushed or grated talyan, a type of root crop similar to gabi (taro).
Upo is called a bottle gourd in English because of its elongated shape. The plant has the scientific name Lagenaria siceraria. Its fruit is a very popular vegetable in the Philippines.
Pakbet with Saluyot Leaves by Mommy Shelette. Pinakbet or Pakbet is a
KBL (Kadyos + Baboy + Langka). Photo by Mommy Shelette. Kadios refers
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).
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.