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ABOUT FILIPINO FOOD
Get to Know the Cuisine of the Philippines
Puso ng saging literally means “heart of banana” in the Tagalog language. It has been called “banana bell” in English.
As you can see in the photo, a banana heart is reddish-purple on the outside.
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Philippine banana chips are ordinarily round in shape similar to thick poker chips, because the bananas used are cut crosswise.
In recent years, long-cut banana chips, in which the bananas are sliced lengthwise, have become popular.
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Philippine Tiger Prawns. Photo by Angie Pastor. Sugpo is the Tagalog word
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Photo by Mildred Cruz of corn from the province of Pangasinan.
The Tagalog word for 'corn' is mais, from the Spanish maiz.
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A casual overview of the history of foreign influences in Philippine cuisine. It is said that 80% of the dishes prepared in Filipino kitchens today can be traced to Spain. The Spaniards introduced tomatoes and garlic along with the technique of sautéing them with onions in olive oil.
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Kakaw… Philippine cacao fruits can claim credit for some of the world’s best chocolates!
A tree crop that has been grown in the Philippines since the 17th century, cacao is the raw material for cocoa items like butter, powder, chocolate candy, and liqueurs.
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Healthy version of Filipino chopsuey by Angie Pastor.
Vegetable ingredients like cabbage and baby corn!
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Chopsuey with Quail Eggs by Mary Rizale. Filipino language lesson! Quail eggs
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Alimasag has thin legs and a mottled shell, while alimango has large forelegs and a shell that is of a solid even color.
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Photo of Cornsilog by Jeric Travis at Bryan Condominium Suites, Manila.
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These batwan fruits are used as souring agents in Ilonggo cuisine.
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Kasoy or Kasuy (also spelled casoy or casuy) are edible "nuts" of the cashew tree, which is native to Brazil.
The province of Palawan is known for being the Philippines' top producer of cashew nuts.
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Vegetarian gelatin? Try ube gulaman and buko pandan gulaman!