Filipino Food

Miki Guisado

Miki Guisado by Mommy Shelette.

Fresh egg noodles stir-fried with vegetables! Miki is what the noodles are called. Guisado is the term for the stir-frying method.

Hibok-Hibok

A specialty of Rizal province, particularly the town of Taytay.

Arce Dairy

Arce Dairy is a popular brand of ice-cream originated by and genuinely made in the Philippines by Filipinos.

Estofado

Estopadong Pata ng Baboy Magtimpla ng suka at tubig. Ilagay

Pañolon

Pañolones at Hizon’s Bakeshop in Ermita, Manila

Torta Cebuana

Torta Cebuana by Mildred Cruz. In most of the Philippines, torta is an egg omelet. The province of Cebu in the Visayas, however, has a torta that’s a cake. Here’s a recipe.

Tawilis

Fried & Photographed by Mildred Cruz

Sardinella tawilis (also known as the freshwater sardinella, freshwater herring, or bombon sardine) is a freshwater sardine found exclusively in the Philippines.

Kwek-Kwek

Kwek-Kwek (aka “orange eggs”) are boiled quail eggs coated with an orange batter and then deep-fried until the batter is crispy.

What’s the difference from Tokneneng?

Photo by Shena Ramos. Moryekos is the colloquial spelling for the Filipino delicacy Sumang Maruecos. Other spelling variations: Muriecos, Maruecos, Marruecos… This is one of the malagkit or “sticky” foods eaten during Undas (the holiday honoring the dead on November 1 and 2).

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