Filipino Food

Chicken Salpicao

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

Malunggay leaves. 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.”

Buwa

Buwa / Buha = “Coconut Embryo”

Pokpoklo

After lato, pokpoklo is arguably the next most popular edible seaweed in the Philippines. It is popular in the Ilocos region of northern Luzon.

Mais

Photo by Mildred Cruz of corn from the province of Pangasinan.

The Tagalog word for ‘corn’ is mais, from the Spanish maiz.

Bulalo

Bone Marrow Soup

SABA

Photo by Toyang Noresa of peeled saba bananas

Sabá is a cooking variety of banana having the scientific name Musa saba. It has been called cardava, cardaba or kardaba in English and other languages. The Indonesians call it pisang kepok. The sabá is much fatter and starchier than the typical table banana.

Lechon Manok 707 Crackers

Photo of Lechon Manok crackers & Ma’am Inasal ulam crackers by Soundtech27. This is a type of chichirya (munchable junk food). Ingredients: Chicken Flavor, Flour Rice, Salt, Coconut Oil, Hot Chili. Lechon Manok crackers are manufactured by Pan Fisher Enterprise of Caloocan City, Philippines.

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