Filipino Food

Pastillas de Yema

Pastillas de Yema from Villa Escudero. Photo by Mildred Cruz.

Also known as Pastiyema, especially when cut into smaller pieces.

Biscocho

Photo by Mildred Cruz of Biscocho from the Panaderia Pantoja branch in the province of Batangas.

What is Biscocho? A hard pastry strongly associated with Iloilo province, biscocho is essentially bread that is baked to a toast, and then topped or coated with butter and sugar, sometimes garlic.

Kamias

Also spelled as kamiyas, kamyas or camias.

Very sour, kamias is the fruit of the tree with the scientific name Averrhoa bilimbi. It’s been called “tree cucumber.”

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.

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