Filipino Food

Ukoy

Photo of Ukoy by Angie Pastor. For orders in Manila, 09369815475.

Ukoy (or okoy) is a flat deep-fried shrimp patty or fritter. Very small shrimps are used.

Putsero (Pochero)

Known as Cocido madrileño by the Spaniards, pochero had been until recent decades a traditional Sunday dinner for Filipinos. It is a meat stew with lots of vegetables.

Guimaras Mangoes

Photo of Guimaras mangoes still waiting to become fully ripe.

* Guimaras is the name of an island province of the Philippines located in the Western Visayas region.

Kamatis Ligaw

Kamatis ligaw are wild tomatoes the size of berries which are occaionally

Tisilog

tinapa + sinangag + itlog

Tarambulo

Tarambulo are round hairy eggplants. Scientific name: Solanum ferox L. Also known

Isaw Chicharon

Chicharon Isaw by Angie Pastor. For orders in Manila, 09369815475. Isaw is

Chilak

Chilak is short for chicharong bulaklak, which literally means “flower pork-rinds.”

These are deep-fried parts of a pig’s intestines.

Chicharon Bituka

Chicharon Bituka by Angie Pastor.

Also known as chibit or chibits, chicharong bituka is pork intestines that are deep fried in the same way as traditional Filipino chicharon, which are crispy pork rinds.

Daboy’s Chicharon

Daboy’s is a chicharon manufacturer from Santa Maria, Bulacan, known for its

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