Filipino Food

Pianggang

Classic chicken dish of the Tausug people of southern Mindanao.

Grilled chicken cooked in coconut milk flavored with a special spice mixture that includes burnt coconut.

Vigan Longganisa

Photo by Kaycel Corral.

Vigan Longganisa is known for being saltier than most Philippine sausages — that’s why it is best enjoyed with Sukang Iloko (the local vinegar).

Crispy Kangkong

Photo by Mildred Cruz of Crispy Kangkong served at a birthday party.

Cacao

Kakaw… Philippine cacao fruits can claim credit for some of the world’s best chocolates!

A tree crop that has been grown in the Philippines since the 17th century, cacao is the raw material for cocoa items like butter, powder, chocolate candy, and liqueurs.

Kangkong

Scientific name: Ipomoea aquatica

Kangkong is a popular vegetable in the Philippines. It’s been called “water spinach” or “swamp cabbage” in English because it grows in water.

Selecta

Selecta is the most dominant ice-cream brand in the Philippines, with a market share of between 70 and 80 percent in recent years.

Itlog

The Tagalog word for “egg” is itlog.

In the Philippines, eggs are often plainly eaten boiled or fried. They can be mixed in with ingredients to make sarciado or torta. And of course, they are used in many Filipino pastries and baked goods!

Bagnet

Photo by Leslie Bernarte of Tokwa’t Bagnet .

Bagnet is crispy-fried pork belly associated with the Ilocos region. It is sort of like a cross between Chicharon and Lechon Kawali.

Hardinera

Photo of hardinera by Mildred Cruz. Hardinera (from the Spanish jardinera) is

Cassava Cake

Cassava Cake and Coffee. Photo by Angie Pastor.

Kamoteng Kahoy is the Tagalog term for cassava.

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