Food & Drink
Filipino Dishes
Traditional dishes and foods from Filipino cuisine.
philippinesfoodcuisinedishes
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Name↕ | Image↕ | Region↕ | Type↕ | Description↕ |
|---|---|---|---|---|
| Atsuete (Annatto seeds) | Frequently used as a food coloring in dishes like kare-kare and Agno Longanisa. | |||
| Ampalaya (Bitter melon) | Vegetable | |||
| Bangus (Milkfish) | Pangasinan | Fish | Generally considered the national fish of the Philippines. Popular dishes include daing na bangus, rellenong bangus, and sinigang na bangus. | |
| Batuan | Fruit | |||
| Bawang (Garlic) | Vegetable | |||
| Bayabas (Guava) | Fruit | |||
| Bay leaf (Dahon ng Laurel) | Spice | Referred to as "dahong paminta" (literally 'spice leaf') or "dahong laurel" | ||
| Bulaklak ng saging (Banana blossoms) | Flavoring | Used as an ingredient in kare-kare | ||
| Calabaza (Regional var.: Squash / Calabash / Kalabasa / Pumpkin) | Vegetable | |||
| Calamansi / Kalamansi (Philippine lemon) | Fruit | Used in various condiments, beverages, dishes, marinades, and preserves. | ||
| Gabi (Taro corm) | Root crop | |||
| Gata (Coconut milk) | ||||
| Glutinous rice | Grain | |||
| Gulaman | An edible thickening agent used to make jellies, flan, or desserts derived from dried seaweed. | |||
| Kanin (Rice) | Grain | Called bigas when uncooked and kanin when cooked. | ||
| Kalamansi (Calamondin) | Fruit | |||
| Kamote (Sweet potato) | Root crop | |||
| Kamoteng Kahoy (Cassava) | ||||
| Kamatis (Tomato) | Fruit | |||
| Kangkong (Water spinach) | Vegetable | A semi-aquatic tropical plant grown as a leaf vegetable. | ||
| Kesong puti or Kasilyo | Cavite, Laguna, Bulacan, Samar, and Cebu | Cheese | A soft, white cheese, made from unskimmed carabao's milk, salt, and rennet. | |
| Katuray | Flower | |||
| Kinampay | Bohol | A specific variety of ube which is found mostly in Bohol, Philippines. | ||
| Kundol (Winter melon) | Vegetable | |||
| Labanos (white radish) | Vegetable | |||
| Lapu-lapu (Grouper) | Fish | |||
| Luya (Ginger) | Spice | |||
| Malunggay (Moringa) | Vegetable | |||
| Mangga (Mango) | Fruit | Generally considered the national fruit of the Philippines. Frequently eaten ripe as it is or when unripe with bagoong or used as an ingredient in dishes. | ||
| Monggo (Mung bean) | Bean | |||
| Okra | Vegetable | |||
| Paminta (Black pepper) | Spice | Sometimes referred to as "butong paminta" (literally 'seed spice') to distinguish it from bay leaves ("dahong paminta") | ||
| Patola (Luffa) | Vegetable | |||
| Pechay (Chinese cabbage) | Vegetable | |||
| Pechay wombok (Napa cabbage) | Vegetable | |||
| Pili Nut | Nut | A type of nut belonging to the genus Canarium. Mostly used in desserts, the edible nut is cultivated only in the Philippines. | ||
| Puso ng saging (Banana heart) | ||||
| Repolyo (Cabbage) | Vegetable | |||
| Saba | Berry | A short wide plaintain that is often used in cooking. The other two kinds of saging (bananas) common in local markets are the dessert cultivars latundan and lakatan. | ||
| Sayote (Chayote) | Vegetable | |||
| Sibuyas (Onion) | Spice | |||
| Siling labuyo | Spice | Bird's eye chili, one of the hottest chili varieties. | ||
| Siling mahaba | Tagalog Americano Bangset | Spice | ||
| Singkamas (Jícama) | Root crop | Sometimes eaten raw and dipped in salt. | ||
| Sitaw (Yardlong bean) | Bean | |||
| Sitsaro (Snow peas) | Pea | |||
| Tabon-tabon | Fruit | A type of fruit used as souring agent and antiseptic in local dishes especially Kinilaw. Records show that ancient Filipinos used this already as an ingredient predating Spanish colonization. | ||
| Talong (Eggplant) | Fruit | |||
| Tausi (Fermented black beans) | Bean | Usually sold in cans. | ||
| Tilapia | Fish | |||
| Tofu | Usually dried tofu or tokwa. Sometimes added as an optional ingredient in some vegetable dishes. Silken tofu is usually associated with the snack or dessert taho (see above) which sees it mixed with a sweet syrup. | |||
| Togue (Bean sprouts) | ||||
| Ube (Purple yam) | Root crop | |||
| Wansoy (Coriander leaf or cilantro) |
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