List of Filipino dishes

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This is a list of selected dishes found in the Philippines. While the names of some dishes may be the same as dishes in other cuisines, many of them have evolved to mean something distinctly different in the context of Filipino cuisine.

Pinakbet

Crispy pata

Ginisang monggo and tuyo

Main dishes

Name	Image	Region	Type	Description
Adobo			Meat dish	Typically pork or chicken, or a combination of both, is slowly cooked in soy sauce, vinegar, cooking oil, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges.
Afritada			Meat dish
Asado			Meat dish	Braised meat in a soy sauce and brown sugar liquid. Also refers to dried sweetmeats as well as dried red-colored meats with sweet taste similar to Chinese barbecued pork. A stand-alone dish or used as a filling in asado siopao, a variation on Chinese baozi or steamed filled bun.
Barbecue				Grilled pork kebabs dipped in a sweet barbecue sauce.
Bistek			Meat dish	Made with onions and strips of sirloin beef slowly cooked in soy sauce, and calamansi juice.
Bopis			Meat dish	A spicy dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions.
Camaron rebosado			Seafood	Deep fried battered shrimps.
Crispy pata			Meat dish	Deep fried portions of pork legs including knuckles often served with a chili and calamansi flavored dipping soy sauce or chili flavored vinegar for dipping.
Crispy tadyang ng baka			Meat dish	Crispy beef ribs often served with a chili and calamansi flavored soy sauce or chili flavored vinegar for dipping.
Daing			Fish dish	Fish especially milkfish that has been dried, salted, or simply marinated in vinegar with lots of garlic and then fried.
Embutido			Meat dish	A meatloaf shaped in the form of a sausage.
Escabeche			Fish dish	Referring to both a dish of poached or fried fish that is marinated in an acidic mixture before serving, and to the marinade itself. Can refer broadly to sweet and sour dishes.
Giniling (Picadillo)			Meat Dish	Ground pork or beef cooked with garlic, onion, soy sauce, tomatoes, and potatoes and frequently with carrots, raisins, and bell peppers.
Halabos na hipon			Seafood	Shrimps steamed in their own juices and cooked with a little oil.
Hamonado			Meat dish	Stuffed pork roll coated in a sweet sauce.
Inihaw na liempo			Meat dish	Grilled pork belly.
Kaldereta		Luzon island	Meat dish	A dish made with cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it.
Lechón			Meat dish	A dish made by roasting a whole pig over charcoal. It is often cooked during special occasions. A simpler version has chopped pieces of pork fried in a pan or wok (lechon kawali). Also refers to a spitted and charcoal roasted marinated chicken (lechon manok).
Lumpia				Spring rolls. Deep fried (prito) or fresh (sariwa). Popular versions include lumpiang shanghai a deep fried meat filled usually fairly narrow spring roll often accompanied by a sweet chili dipping sauce and lumpiang ubod a fresh or sometimes deep fried wider spring roll filled with crunchy vegetables and optionally including cooked meat.
Mechado			Meat dish	Name derived from mitsa meaning "wick" which is what the pork fat inserted into a slab of beef mechado is made from looks like before the larded beef is cooked, sliced, and served in the seasoned tomato sauce it is cooked in.
Morcon			Meat dish	A meat roll often prepared for special occasions it consists of thin sheets of cooked eggs and marinated beef layered one on top of the other then wrapped and tied around carrots, celery, cheese, pork fat, and sausage. This is then cooked in seasoned tomato sauce.
Paksiw				Generally means to cook and simmer in vinegar. Common dishes bearing the term, however, can vary substantially depending on what is being cooked. Paksiw na isda is fish poached in a vinegar broth usually seasoned with fish sauce and spiced with siling mahaba and possibly containing vegetables. Paksiw na baboy is pork, usually hock or shank, cooked in ingredients similar to those in adobo but with the addition of sugar and banana blossoms to make it sweeter and water to keep the meat moist and to yield a rich sauce. Paksiw na lechon is roasted pork lechon meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, black pepper and ground liver or liver spread and some water. The cooking reduces the sauce so that by the end the meat is almost being fried.
Pata tim			Meat dish
Pinangat, Natong, or Laing		Bicol		In Bicol refers to a dish of taro leaves, chili, meat, and coconut milk tied securely with coconut leaf. In Manila the dish is known more commonly as laing. Pinangat or pangat also refers to a dish or method of cooking involving poaching fish in salted water and tomatoes.
Relleno				Stuffed meat, seafood, or vegetables dishes like rellenong bangus (stuffed milkfish), rellenong manok (stuffed chicken), and rellenong talong (stuffed eggplant) also known as tortang talong (see below).
Sisig		Pampanga		Fried and sizzled chopped bits of pig’s head and liver, other versions using tuna or milkfish, usually seasoned with calamansi and chili peppers and sometimes topped with an egg.
Tapa			Meat dish	Dried, cured, or marinated sliced beef that is fried or grilled.
Torta			Omelette	Basically an omelette, most often referring to one made out of ground beef and potatoes. Other common variations include tortang alimasag an omelette made with crab meat and tortang talong one made with eggplant.

Soups and stews

Name	Image	Region	Type	Description
Batchoy		Iloilo	Noodle soup	A noodle soup which originated in the district of La Paz, Iloilo City in the Philippines.
Bicol express		Popularized in the district of Malate, Manila	Stew	A stew made from long chilies, coconut milk, shrimp paste or stockfish, onion, pork, and garlic.
Binignit		Cebu	Stew	A vegetable stew traditionally made with slices of saba, taro, sweet potato. The vegetables along with pearl sago is cooked in a mixture of water, coconut milk and the local landang.
Callos			Stew
Dinengdeng		Ilocos		A bagoong soup based dish similar to pinakbet. It contains fewer vegetables and contains more bagoong soup base.
Dinuguan			Stew	A savory stew of meat simmered in a rich, thick spicy gravy of pig blood, garlic, chili, and vinegar.
Kare-kare			Stew	A meat, tripe, and oxtail stew with vegetables in peanut sauce customarily served with bagoong alamang (shrimp paste).
Mami			Soup	Noodle soup.
Menudo			Stew
Nilagang baka			Soup/Stew	A beef stew with cabbages, potatoes, and onion seasoned with fish sauce and black peppercorns usually using beef chuck or brisket. When using beef shank including the bone and marrow it is called nilagang bulalo.
Pares				A beef stew viand and a bowl of soup, both served with rice.
Pochero			Stew
Sinigang			Soup/Stew	A sour soup/stew made with meat or seafood and vegetables.
Tinola			Soup/Stew	A dish of chicken, wedges of green papaya, and chili pepper leaves, in broth flavored with ginger, onions and fish sauce served as a soup or main entrée.

Noodle dishes

Name	Image	Region	Type	Description
Pancit lomi			Noodles	A Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter.
Misua			Noodles
Pancit canton			Noodles	Chinese-Filipino version of Cantonese lo mein using local noodles.
Pancit bihon guisado			Noodles
Pancit Malabon		Tagalog	Noodles
Pancit estacion		Cavite	Noodles
Pancit palabok			Noodles
Filipino spaghetti			Noodles	Filipino version of spaghetti characterized by a thick sweet tomato meat sauce incorporating hotdogs or sausages.
Sotanghon			Noodles	Transparent Asian vermicelli noodles made from starch.

Vegetarian

Name	Image	Region	Type	Description
Ginisang monggo			Vegetarian	Sauteed mung beans in onions and tomatoes.
Kinilnat		Ilocos		An Ilocano salad made with leaves, shoots, blossoms, or the other parts of the plant are boiled and drained and dressed with bagoong (preferably) or patis, and sometimes souring agents like calamansi or cherry tomatoes are added, as well as freshly ground ginger.
Pinakbet		Ilocos		A popular Ilocano dish made of different vegetables like okra, eggplant and bitter gourd cooked in fish sauce.

Rice

Name	Image	Region	Type	Description
Arroz caldo or Lugaw			Porridge	Rice porridge.
Champorado			Porridge	A sweet chocolate rice porridge. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with dried fish locally known as tuyo.
Paella			Rice	A complex rice dish frequently involving seafood such as shrimps (hipon) and mussels (tahong) taken from Spanish cuisine that is mostly prepared during special occasions.
Sinangag			Rice	Rice fried with garlic.

Preserved meat and fish

Name	Image	Region	Type	Description
Longganisa			Sausage	A pork sausage similar to a chorizo.
Tinapa / Tuyo				Fish cooked or preserved through the process of smoking.
Tocino				A cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used.

Pickles and side dishes

Miscellaneous and street food

Name	Image	Region	Type	Description
Asocena				A dish primarily consisting of dog meat.
Balut				A fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell.
Binalot				Literally "wrapped". Food wrapped in banana leaves. Usually a meal consisting of a smoked or fried viand and rice sometimes accompanied by a salted egg, tomatoes, or atchara.
Chicharon			Snack	A dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.
Isaw				A street food made from barbecued pig or chicken gizzards.
Patupat			Dumpling	A type of dumpling from South East Asia made from rice that has been wrapped in a woven palm leaf pouch which is then boiled.
Pinikpikan
Siopao				Steamed filled bun. Common versions are asado, shredded meat in a sweet sauce similar to a Chinese barbecued pork filling, and bola-bola, a packed ground pork filling.
Tokwa at baboy				A bean curd and pork dish. Usually serving as an appetizer or for pulutan.

Breads and pastries

Name	Image	Region	Type	Description
Biskotso		Iloilo	Bread	Baked bread topped with butter and sugar, or garlic
Empanada			Pastry	A stuffed bread or pastry.
Ensaymada			Pastry	A pastry or a brioche made with butter instead of lard, and topped with grated cheese (usually aged Edam, known locally as "queso de bola") and sugar.
Otap		Cebu	Pastry	Oval-shaped puff pastry usually made with flour, shortening, coconut, and sugar.
Palitaw				A small, flat, sweet rice cake made from washed, soaked, and then ground sticky rice .
Pan de coco			Bread	A rich sweet bread with a sweet coconut filling.
Pandesal			Bread
Pastel
Polvorón

Sweets

Name	Image	Region	Type	Description
Apas				Oblong-shaped biscuits that are topped with sugar.
Belekoy		Bulacan		A sweet pastry made from flour, sugar, sesame seeds, and vanilla.
Bibingka				A type of pudding and dessert made with rice flour, sugar, clarified butter and coconut milk.
Bukayo				A sweet Filipino dessert popular with children. It is made by simmering strips of young, gelatinous coconut (buko) in water and then mixing with white or brown sugar.
Buko pie				A traditional Filipino pastry, young coconut filled pie.
Cascaron				A Filipino dessert made of rice flour, coconut and sugar.
Coconut jam				A food spread, a custard jam in the general sense, consumed mainly in Southeast Asia and made from a base of coconut and sugar.
Leche flan				A rich custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.
Dodol		Ilocos and Lanao		A toffee-like food delicacy made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It is mostly served during festivals such as Hari Raya Aidilfitri and Hari Raya Haji.
Espasol		Laguna		A cylinder-shaped Filipino rice cake made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.
Ginataan				A dessert soup made with coconut milk, tubers such as purple yam, sweet potato, and plantains as well as jackfruit, sago and tapioca pearls.
Halo-halo				A popular dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl.
Hopia				A popular Filipino bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines.
Kalamay				a sticky sweet delicacy made of glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional).
Maíz con hielo
Nata de coco
Puto
Sapin-sapin				A layered glutinous rice and coconut dessert.
Sorbetes				Ice cream.
Suman
Taho
Turon				A typical Philippine snack consisting of a banana or plaintain and maybe jackfruit wrapped in a springroll wrapper then deep fried and sprinkled with sugar.

Sauces and condiments

Name	Image	Region	Type	Description
Bagoong alamang (Shrimp paste)				Shrimp paste made from minute shrimp or krill.
Bagoong monamon				A common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies.
Bagoong terong				It is made by salting and fermenting the bonnet mouth fish. This bagoong is coarser than Bagoong monamon, and contains fragments of the salted and fermented fish.
Banana ketchup				A prepared condiment made from banana fruit mashed, with sugar, vinegar, and spices, and sometimes colored with red food coloring.
Lechon sauce
Oyster sauce
Patis (Fish sauce)
Peanut sauce
Suka (Vinegar)
Toyo (Soy sauce)

Drinks

Name	Image	Region	Type	Description
Buko juice				Coconut water. The water inside a coconut.
Tuba (Palm wine)

Ingredients

Name	Image	Region	Type	Description
Atsuete (Annatto seeds)				Frequently used as a food coloring in dishes like kare-kare.
Ampalaya (Bitter melon)
Bangus (Milkfish)				Generally considered the national fish of the Philippines. Popular dishes include daing na bangus, rellenong bangus, and sinigang na bangus.
Bawang (Garlic)
Bayabas (Guava)
Bay leaf
Bulaklak ng saging (Banana blossoms)
Calabaza
Gabi (Taro corm)
Gata (Coconut milk)
Glutinous rice
Gulaman				An edible thickening agent used to make jellies, flan, or desserts derived from dried seaweed.
Kanin (Rice)				Called bigas when uncooked and kanin when cooked.
Kalamansi (Calamondin)
Kamote (Sweet potato)
Kamoteng Kahoy (Cassava)
Kamatis (Tomato)
Kangkong (Water spinach)				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
Kinampay		Bohol		A specific variety of ube which is found mostly in Bohol, Philippines.
Kundol (Winter melon)
Labanos (Daikon radish)
Lapu-lapu (Grouper)
Luya (Ginger)
Malunggay (Moringa)
Mangga (Mango)				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)
Okra
Paminta (Black pepper)
Patola (Luffa)
Pechay (Chinese cabbage)
Pechay wombok (Napa cabbage)
Puso ng saging (Banana heart)
Repolyo (Cabbage)
Saging na saba				A short wide plaintain that is often used in cooking. The other two kinds of saging one most often finds in local markets are the latundan and lakatan bananas. The lakatan variety is considered one of the best bananas in the world and is an export crop.
Sampalok (Tamarind)
Sayote (Chayote)
Sibuyas (Onion)
Siling labuyo
Siling mahaba
Singkamas (Jícama)
Sitaw (Yardlong bean)
Sitsaro (Snow peas)
Talong (Eggplant)
Tausi (Fermented black beans)
Tilapia
Tofu				Usually dried tofu or tokwa is the type used in Filipino cuisine as in tokwa't baboy. 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
Wansoy (Coriander leaf or cilantro)

See also

• Filipino cuisine
• Culture of the Philippines
• Filipino condiments
• Max's of Manila

External links

Wikibooks Cookbook has a recipe/module on List of Filipino dishes

• List of Filipino dishes at the Open Directory Project

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