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Filipino cuisine
Filipino Chinese cuisine is a style of Filipino cuisine influenced by Chinese cuisine historically brought to the Philippines by Chinese Filipinos, starting with the Sangley Chinese and their Chinese mestizo descendants and modern descendants in the Chinese Filipino community of the Philippines. It is characterized as a fusion of Fujian/Hokkien ...
Puto (food) - Wikipedia ... Puto (food)
Ginataang kuhol is a Filipino snail stew made from apple snails in coconut milk with leafy vegetables, onion, garlic, ginger (or turmeric), siling haba chilis, bagoong alamang (shrimp paste), and salt and pepper. Labuyo chilis are also commonly added for a spicier version. The leafy vegetables can include water spinach, moringa leaves, and ...
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Batchoy Tagalog, also known simply as batsoy, [ 1][ 2][ 3] is a traditional Filipino food originating in the northern Philippines. [ 4] This soup is made with pork, pork offal, pork blood, noodles (usually misua ), chili leaves or garlic chives, green chilies, garlic, onions, and ginger. It is also referred to as sutsa or syutsa in the province ...
Siopao - Wikipedia ... Siopao
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.