Filipino Food

Pirurutong / Parirutong

Featured photo taken by Rica R. in Lucban, Quezon. Pirurutong is purple glutinous rice… usually prepared by first grinding into a flour (galapong), then frying as maruya or pancakes.

A casual overview of the history of foreign influences in Philippine cuisine. It is said that 80% of the dishes prepared in Filipino kitchens today can be traced to Spain. The Spaniards introduced tomatoes and garlic along with the technique of sautéing them with onions in olive oil.

Pakumbo

Pakumbo or Pacombo is a sweet treat whose main ingredient is dried coconut.

A local delicacy in Batangas and Aurora provinces, pakumbo is distinctive for being packaged in dried banana bark.

Yakee! Super Asim Gumball

Photo of Yakee! Gumball by Ahljhon Miranda

“Asim” is the Tagalog word for sourness. This is a very sour gumball candy!

HOTOTAY

Misspelled as hetotay. Hototay is Filipino-Chinese egg drop soup with meat and

Clavo de Comer

Clavo de Comer / Klabo de Komer = spice cloves

Frutos Soft Chewy Candy

One of the “vintage” Filipino candies made by Columbia’s Philippines. The flavors in their original 50-piece bag are Grape, Lemon, Orange, and Strawberry. Their “Tropical Fruits” collection consists of Mango, Tamarind, Lychee and Ponkan flavors.

Sinturis

A native Tagalog word for the citrus fruit known widely by the Spanish-derived name dalanghita.

Kropek

Can be translated into English as “shrimp crackers.” Enjoy kropeck with vinegar!

Hany Milk Chocolate

Annie’s Hany Milk Chocolate. Photo by Angie Pastor. Ingredients: Philippine peanuts, chocolate, sugar, powdered milk. Comes in thumb-sized bars that smoothly crumble. The other Filipino candy of similar ingredients is CHOCNUT.

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