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Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Filipino version of spaghetti with a tomato (or sometimes banana ketchup) and meat sauce characterized by its sweetness and use of hotdogs or sausages. Baked macaroni: Noodles Filipino version of macaroni casserole, with a sauce base similar in flavor to Filipino spaghetti. Sotanghon: Noodles A clear chicken soup with vermicelli noodles ...
Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (or condensed milk and butter) and sugar.They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine.
Pasalubong (Tagalog, "[something] for when you welcome me") is the Filipino tradition of travellers bringing gifts from their destination to people back home. [1] Pasalubong can be any gift or souvenir brought for family or friends after being away for a period of time. [ 2 ]
In Filipino cuisine, moron (also spelled morón or muron, [1] the stress is placed on the last syllable [2]) is a rice cake similar to suman. [3] It is a native delicacy of the Waray people in the Eastern Visayas region of the Philippines, particularly in the area around Tacloban City in the province of Leyte [2] and in Eastern Samar province.
The dessert is the local Filipino adaptation of the Spanish dish manjar blanco (blancmange, literally "white delicacy"), but it has become distinct in that it uses very different ingredients, like coconut milk instead of milk or almond milk. The dish was most popular in Luzon, especially in Tagalog, Kapampangan, Pangasinense, and Ilocano cuisine
Binagol is a Filipino sweet steamed delicacy of the Waray people made from mashed giant taro corms, condensed milk, sugar, coconut milk, and egg yolks. It is distinctively placed in half of a coconut shell and then wrapped in banana leaves and twine. The name means "placed in a coconut shell", from the Visayan bagol (coconut shell).
Binaki (Cebuano pronunciation:) or pintos is a type of steamed corn sweet tamales from two regions in the Philippines – Bukidnon and Bogo, Cebu. They are distinctively wrapped in corn husks and are commonly sold as pasalubong and street food in Northern Mindanao and Cebu. It is sometimes anglicized as "steamed corn cakes".