Filipino Food

Pakwan

Slices of Pakwan (Watermelon). Photo by Angie Pastor. Pakwan is the Tagalog word for watermelon. The most common variety of watermelon in the Philippines is round and has a rind whose outer surface is a very dark green.

Candyman Kendi Mint

Kendi Mint candy is one of the classic hard candies from the Philippines, evoking nostalgic memories in Filipinos of all ages.

Melon Juice

Melon Juice by Mayette M. Garcia.

Cantaloupe is called melon in the Philippines — milón in Tagalog.

Chopsuey

Healthy version of Filipino chopsuey by Angie Pastor.

Vegetable ingredients like cabbage and baby corn!

Tokwa

Tokwa is the Filipino word for tofu.

Dinuguan

Dinuguan is a Filipino stew distinguished for having pig’s blood as a base. The final dish is black or dark in color. Other iconic ingredients of dinuguan are offal (hearts, liver, kidney, pig’s ears, etc.), vinegar, garlic and onions.

Sopas

Filipino Sopas and Pork BBQ. Originally from the Spanish for “soup,” these

Pancit Cabagan

A noodle dish associated with Northern Luzon, particularly the provinces of Isabela

Ginataang Bilubilo

Ginataang Bilubilo by Angie Pastor.

A delicious sweet Filipino snack… Fruits, roots crops, and balls of glutinous flour cooked in coconut milk.

Tugabang

(This page on Tugabang is currently undergoing editorial review.) Kingdom: Plantae Division:

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