Filipino Food

Chicken Adobo

Photo by Jeric Travis of chicken adobo with rice and salted egg on banana leaf. Adobong manok na may kasamang itlog na maalat at kanin. Nakahain sa dahon ng saging. Recipe to be posted soon!

House of Polvoron (HOP) is one of the most prominent brands of pulburon in the Philippines. The company describes pulburon on the product packaging as “powdered-milk candies” and has the tagline: “What POLVORON should BE.”

Binangi

Binanging Saging is “Inihaw na Saging” (grilled banana). The banana used is often the fat saba variety.

Halabos

The Tagalog word halabos means to cook in salt and water by

Galantina

Galantina is boned poultry, sometimes meat, stuffed and shaped into a roll

Dahon ng Ampalaya

Photo by Angie Pastor of Dahon ng Ampalaya (Bitter-Gourd Leaves).

Can be used in chicken tinola or sauteed with other ingredients, such as with mung beans.

Pinangat na Kitang

Pinangat na Kitang by Leon Natalie.

In Philippine cuisine, kitang is the name of a fish, while pinangat is the method of cooking by simmering with vinegar.

Sapsap

Featured photo by ohlanv235.

The fish called sapsap in Tagalog belongs to the family Leiognathidae. It is often identified by the scientific name Gazza achlamys.

In English, it’s been called slipmouth fish or ponyfish.

Spaghetcharon

Spaghetcharon by Jeric Travis

Yes… it’s spaghetti with chicharon. 😛

Pinakbet

Cooked, Styled & Photographed by Mayette Garcia.

Pinakbet (also known as pakbet) is a popular vegetable-rich Filipino dish associated wih the Ilocos region of the Philippines. Pinakbet is the contracted form of the Ilocano word pinakebbet, meaning “shrunk” or “shriveled.”

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