Filipino Food

Nilupak

Nilupak na Kamoteng Kahoy by Angie Pastor.

For orders in Manila, call 09369815475.

It’s mashed cassava… See how it’s made!

Palitaw

Palitao are rice patties cooked in boiling water, drained, then served topped with grated coconut, toasted sesame seeds, and white sugar.

In the Tagalog language, palitaw means “to surface” and this refers to the flat oval-shaped pieces of rice dough floating to the top of boiling water once they are cooked.

Photo by Toyang Noresa. Minatamis na Saba (Sweetened Bananas). Minatamis is the Tagalog word for “sweetened” or “candied.” Philippine fruits commonly made into minatamis are saba bananas, jackfruit, kamias, and even pineapples and mangoes.

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.