Filipino Food

Palapa

A staple in Maranao cuisine, palapa is a condiment made from a mixture of Mindanao scallions, luya tiduk, ginger, and burnt coconut.

Pancit Bato

Bato is a municipality in Camarines Sur, a province of the Bicol region on the island of Luzon.

This pancit (noodle dish) is named after the town, but it’s famous throughout the area. Many Filipinos from elsewhere refer to pancit bato as pancit Bicol.

Stik-O

Stik-O is a popular brand of chocolate-flavored wafer sticks in the Philippines. Recently, there have been newer flavors like ube, strawberry and coconut pandan.

Tugnos

Very small fish with translucent bodies. They swim in schools and fisherfolk

The most common variety of mango in the Philippines is what Americans refer to as champagne mango. It’s been called Manila mango, Ataulfo mango (named after its Mexican grower) and Honey mango. Filipinos call it manggang kalabaw (carabao mango) while the Philippine government refers to it as ‘Manila Super Mango.’

Champorado

Photo by Mary Rizale.

In the Philippines, tsamporado / tsampurado / champorado / champurado is chocolate-flavored rice porridge.

Chicken Salpicao

This is a twist on the the more iconic beef salpicao.

Malunggay

Photo by Angie Pastor.

Malunggay (Moringa) is known as sajina in South Asian countries like India. In English, it is sometimes called referred to as horseradish though it’s a different species from the horseradish that Westerners know.

Okra

Known by different names, including “lady’s fingers,” okra is a staple in Southern U.S., Caribbean, Indian, and Philippine cooking.

Nagaraya

Nagaraya is THE brand of cracker nuts in the Philippines… But what are cracker nuts? They are simply peanuts with a crunchy cracker coating! Canadians call them “chip nuts.”

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