List of Philippine Dishes

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 Philippine cuisine.

Pinakbet

Crispy pata

Ginisang monggo and tinapa

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Main dishes

Name	Region	Type	Description
Adobo		Meat dish	Typically pork or chicken, or a combination of both, is slowly cooked in vinegar, cooking oil, crushed garlic, bay leaf, black peppercorns, and soy sauce, and often browned in the oven or pan-fried afterward to get the desirable crisped edges.
Afritada		Meat dish	Chicken and/or pork and potatoes cooked in tomato sauce.
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 Tagalog	Tagalog	Meat dish	Strips of sirloin beef slowly cooked in soy sauce, calamansi juice, and onions.
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.
Carne norte		Meat dish	Corned beef, usually referring to corned beef hash.
Chicken pastel		Meat dish	Chicken casserole.
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.
Curacha	Zamboanga	Seafood	Boiled or steamed sea crab.
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.
Inasal na manok	Negros	Meat dish	Grilled marinated chicken.
Inihaw na liempo		Meat dish	Grilled pork belly.
Kaldereta	Luzon	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).
Lengua estafada		Meat dish	Braised ox tongue.
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 looks like before the larded beef is cooked, sliced, and served in the seasoned tomato sauce it is cooked in.
Morcon		Meat dish	A beef roulade 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 andbanana 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, orLaing	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 pangatalso refers to a dish or method of cooking involving poaching fish in salted water and tomatoes.
Relleno			Stuffed meat, seafood, or vegetable dishes like rellenong bangus (stuffed milkfish),rellenong manok (stuffed chicken), and rellenong talong (stuffed eggplant) also known astortang 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 andtortang talong one made with eggplant.

Soups and stews

Name	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 are 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
Sinanglaw	Ilocos	Soup/Stew	A hotpot made from beef innards.
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 entNoodle dishes

Name	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 luglug		Noodles	Same as pancit palabok except with larger noodles.
Pancit canton		Noodles	Chinese-Filipino version of Cantonese lo mein using flour-based noodles.
Pancit bihon guisado		Noodles
Pancit Tuguegarao or Batil-patong	Cagayan	Noodles	Pancit originating from the province of Cagayan
Pancit Malabon	Tagalog	Noodles
Pancit estacion	Cavite	Noodles
Pancit palabok		Noodles	Rice noodles cooked in anato seeds, usually served with hard-boiled egg, chicharon,spring onions, and kalamansi
Filipino spaghetti		Noodles	Filipino version of spaghetti with a tomato and meat sauce characterized by its sweetness and use of hotdogs or sausages.
Sotanghon		Noodles	Transparent Asian vermicelli noodles made from green mung beans. Also called glass noodles.

Name	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	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.

Name	Type	Description
Longganisa	Sausage	A pork sausage similar to a chorizo.
Tinapa / Tuyo		Fish preserved through the process of smoking (tinapa) or drying (tuyo).
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.

Name	Type	Description
Atchara	Pickle	Primarily pickled unripe papaya.
Burong mangga	Pickle	A food made by mixing sugar, salt, and water to unripened mangoes that have previously been salted.
Ensaladang talong	Salad	Similar to atchara this "salad" made of eggplant mixed with vinegar, garlic, salt, pepper, and maybe other ingredients often serves as an accompaniment to other dishes. Other versions see the eggplant replaced by cucumbers or raw mangoes.

Miscellaneous and street food

Name	Type	Description
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 intestines.
Patupat/Pusô		A type of rice cake from South East Asia made from rice that has been wrapped in a woven palm leaf pouch or banana leaves 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. Tokwa(tofu). Also served with Lugaw

Breads and pastries

Name	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 . Sometimes topped with shredded coconut and ground sesame seeds.
Pan de coco		Bread	A rich sweet bread with a sweet coconut filling.
Pandesal		Bread
Pastel
Polvorón			A pastry made from compressed toasted flour, milk, and sugar. Sometimes made with ground peanuts, cashews, and/or pinipig. May be coated with milk and/or milk chocolate.

Name	Region	Type	Description
Apas			Oblong-shaped biscuits that are topped with sugar.
Banana cue			Deep fried Saba bananas coated in caramelized brown sugar.
Barquillos	Iloilo/Negros Occidental		A flat, sweet flour-based pastry rolled into a hollow tube.
Barquiron	Negros Occidental		It is barquillos filled with polvoron.
Baye baye	Negros Occidental		A sticky dessert made from the newly-harvested palay rice.
Belekoy	Bulacan		A sweet pastry made from flour, sugar, sesame seeds, and vanilla.
Bibingka			A type of cake made with rice flour, sugar, clarified butter and coconut milk.
Biko			A sticky sweet delicacy made from glutinous rice, coconut milk, and brown sugar. It is similar to Kalamay, but uses whole grains. It is also known as Sinukmani orSinukmaneng.
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.
Camote cue			Deep fried camote with caramelized brown sugar.
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.
Ginanggang	Mindanao		Grilled skewered Saba bananas brushed with margarine and sprinkled with sugar.
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 ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional).
Latik			Latik in the Northern Philippines refers to coconut milk curds used as toppings. In theVisayan regions it refers to a thick sweet syrup made from coconut milk and sugar.
Maíz con hielo			Similar to halo-halo, but instead made with corn kernels and sometimes with corn flakesas topping.
Maja blanca			Coconut milk and corn starch in a gelatine or pudding-like dessert
Maruya			Fritters usually made from Saba bananas.
Nata de coco
Palitaw			They are made from malagkit (sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs - an indication that they're done. When served, the flat discs are dipped in grated coconut, and presented with a separate dip made of sugar and toasted sesame seeds.
Piayaya	Negros Occidental	Snack	A flat pastry filled with a jam made of Mascubado sugar, sometimes sprinkled with sesame seed, grilled onto a pan. Now, there are different flavors such as Ube (Purple Yam), Mango and Chocolate.
Puto
Sapin-sapin			A layered glutinous rice and coconut dessert.
Sorbetes			Ice cream.
Suman			Sticky rice steamed in banana leaf. Topped with a traditional brown sauce or sugar.
Taho			Made with fresh tofu, brown sugar and vanilla syrup, and pearl sago. Usually sold at the morning and can be eaten as a breakfast meal.
Turrón			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.
Ube halaya			Made from boiled and mashed purple yam. Mashed purple yam is also used in pastries and other desserts (like in halo-halo and ice cream)

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 colored with red food coloring.
Lechon sauce				Also known as liver sauce or breadcrumb sauce made out of ground liver or liver pâté, vinegar, sugar, and spices. A sweet, tangy light-brown sauce used in roasts and the pork dish called lechon
Oyster sauce
Patis (Fish sauce)				Sometimes spiced with labuyo peppers, or kalamansi lime juice
Peanut sauce
Suka (Vinegar)
Toyo (Soy sauce)

Drinks

Name	Region	Type	Description
Buko juice			Coconut water. The water inside a coconut.
Tuba (Palm wine)		Alcoholic beverage
Lambanog	Negros Occidental	Alcoholic beverage	Wine made of nipa palm or coconut. Sometimes known in Asia as arrack or coconut vodka.

Name	Region	Type	Description
Atsuete (Annatto seeds)			Frequently used as a food coloring in dishes like kare-kare.
Ampalaya (Bitter melon)		Vegetable
Bangus (Milkfish)		Fish	Generally considered the national fish of the Philippines. Popular dishes include daing na bangus, rellenong bangus, and sinigang na bangus.
Bawang (Garlic)		Spice
Bayabas (Guava)		Fruit
Bay leaf		Spice	Referred to as "dahong paminta" (literally 'spice leaf') or "dahong laurel"
Bulaklak ng saging (Banana blossoms)		Flavoring	Used as an ingredient ing kare-kare
Calabaza		Vegetable
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 (Daikon 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
Puso ng saging(Banana heart)
Repolyo (Cabbage)		Vegetable
Saging na saba		Fruit	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.
Sampalok (Tamarind)		Flavoring
Sayote (Chayote)		Vegetable
Sibuyas (Onion)		Spice
Siling labuyo		Spice	Bird's eye chili, one of the hottest chili varieties.
Siling mahaba		Spice
Singkamas (Jícama)		Root crop	Sometimes eaten raw and dipped in salt.
Sitaw (Yardlong bean)		Bean
Sitsaro (Snow peas)		Pea
Talong (Eggplant)		Vegetable
Tausi (Fermented black beans)		Bean	Usually sold in cans.
Tilapia		Fish
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 (Purple yam)		Root crop
Wansoy (Coriander leaf or cilantro)