Atchara
Atchara (Philippine: atsara; Spanish: achara), is a pickle made from grated unripe papaya popular in the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue. The name may come from several names for South Asian pickle and is related to acar from neighbouring Indonesia and Malaysia.
Aratiles
Aratiles is a fast growing tree, 5 to 10 meters high, with spreading branches. Leaves are hairy, sticky, alternate, distichous, oblong-ovate to broadly oblong-lanceolate, 8 to 13 centimeters long, with toothed margins, pointed apex and inequilateral base, one side rounded and the other acute. Flowers are about 2 centimeters in diameter, white, extra-axillary, solitary or in pairs. Sepals are 5, green, reflexed, lanceolate, about 1 centimeter long. Petals are white, obovate, 1 centimeter long, deciduous and spreading. Fruit is a berry, rounded, about 1.5 centimeter in diameter, red on ripening, smooth, fleshy, sweet and many seeded.
Araw ng Patay
The Saints (also known as the All Saints' Day or Day of the Dead), a holiday is widely celebrated in the Philippines to pay respect and tribute to deceased relatives.
Thousands of Filipinos flock to the tomb and memorial parks on November 2 to concentrate and remember their departed loved ones and offer flowers and candles. The occasion is usually considered a reunion of relatives where they were bringing food and drinks to pagsalu-partake, and sometimes there namamaligi all day or are they sleeping there overnight.
Bagoong
Bagoong Terong or simply bagoong, and bugguong in the Ilocano language, is a common ingredient used in the Philippines and particularly in Northern Ilocano Cuisine. 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; however, they are similar in flavor. The odor is distinct and unique. Fish sauce, common throughout Southeast Asian cuisine, is a by-product of the bagoong process. Known in the Philippines as patis, it is distinguished as the clear refined layer floating on the thicker bagoong. Patis and bagoong can be interchanged in recipes, depending on personal taste and preference.
Bagoong is used as a flavor enhancing agent in the place of salt, soy sauce, or monosodium glutamate (MSG). It is used to make a fish stock, the base of many Ilocano dishes, such as pinakbet, dinengdeng, inabraw; or as a dressing for cold steamed greens in the dish kinilnat (ensalada), like ferns, bitter melon leaves, or sweet potato leaves. Bagoong is also used as a condiment, or dipping sauce, for chicharon, whole fried fish, green and ripe mangoes, or hard boiled eggs.
It is similar in taste and odor to anchovy paste.
Bahay Kubo
The Nipa hut, Kamalig, or Bahay Kubo, is a type of stilt house indigenous to the vast majority of lowland Austronesian cultures of the Philippines. It often serves as an icon of Philippine culture or, more specifically, Filipino rural culture. Its architectural principles gave way to many of Filipino traditional houses and buildings that rose after the pre-colonial era. These includes the Spanish era "Bahay Na Bato" which is a noble version of Bahay Kubo with Spanish and some Chinese architectural influence; the American era's "Antillean Houses" which include aspects of Bahay Na Bato influence but has a wider range of influences; and the Marcos era's Coconut Palace, Sto. Niño Shrine and National Arts Center which radically adapted to its designs and architecture.
Bakya
The Bakyâ or wooden clogs were once the most commonly used footwear in the Philippines before the introduction of rubber sandals. This footwear is made from local light wood like santol and laniti. It is cut to the desired foot size before being shaven until smooth. The side of the bakyâ is thick enough to be carved with floral, geometric or landscape designs. Afterwards, the bakyâ could then be painted or varnished. Uppers of plastic or rubber will then be fastened using clavitos (tiny nails) and the bakyâ is now ready to wear.
Balimbing
Balimbing is a small tree growing to a height of 6 meters or less. Leaves are pinnate, about 15 centimeters long. Leaflets are smooth, usually in 5 pairs, ovate to ovate-lanceolate, the upper ones about 5 centimeters long and the lower ones smaller. Panicles are small, axillary and bell-shaped, 5 to 6 millimeters long. Calyx is reddish purple. Petals are purple to bright purple, often margined with white. Fruit is fleshy, green to greenish yellow, about 6 centimeters long, with 5 longitudinal, sharp and angular lobes. Seeds are arillate.
Banig
A Baníg is a handwoven mat usually used in East Asia and Philippines for sleeping and sitting. This type of mat is traditionally made in the Philippines.
Technically, it is not a textile. Depending on the region of the Philippines, the mat is made of buri, (palm), pandanus or sea grass leaves. The leaves are dried, usually dyed, then cut into strips and woven into mats, which may be plain or intricate.
The Samal of Sulu usually make their mats out of buri leaves. Mats from Basey, Samar use tikog leaves which are dyed in strong colours to make beautiful, unique designs.
Barong Tagalog
The Barong Tagalog, more commonly known as simply Barong (and occasionally called Baro), is an embroidered formal shirt and considered the national dress of the Philippines. It is lightweight and worn untucked over an undershirt. The Barong Tagalog was popularized as formal wear by President Ramón Magsaysay, who wore it to most private and state functions, including his own inauguration.
In Filipino culture it is a common formal attire, especially at weddings. Less formal variants are used in schools, universities and offices. Occasionally a feminized version is worn by women, either as an egalitarian or haute couture fashion statement, or as a form of power dressing when worn by female politicians such as then Philippine President Corazon Aquino during her presidency.
Bayanihan
Bayanihan is a core essence of the Filipino culture. It is helping out one’s neighbor as a community, and doing a task together, thus lessening the workload and making the job easier. It is also called the ‘community spirit’. It is best exhibited when people wish to move locations in the rural area. The traditional Filipino house, the ‘bahay-kubo’, can be moved using wooden poles which are carried from the old place to the new one. This requires a group of people to lift and carry the house on their shoulders. Able-bodied men usually participated in such feats, while women stood and watched, casually chatting and cheering the men on. Afterwards, there will be a small gathering as a form of celebration and socialization.
Belekoy
Belekoy is a Filipino delicacy/sweet which said to orginated from Bulacan, one of the Philippine provinces located just north of Metro Manila. Belekoy is a dark, almost black sweet pastry made from flour, sugar, and vanilla and coated sesame seeds. Usually wrapped in transparent plastic. It is sticky and has almost the consistecy of Jelly Beans.
Bibingka
Bibingka is a type of rice cake from the Philippines usually eaten during the Christmas season. It is traditionally cooked in clay pots lined with banana leaves.
Bibingka is made with rice flour and coconut milk or water. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk. The traditional preparation is very time-consuming. A specially made terra cotta container is lined with a single large section of a banana leaf. It is placed over preheated coals and the rice flour and water mixture is poured into it, taking care not to spill it into the container itself. Another piece of banana leaf is added to the top and covered with more preheated coals.
The end result is a soft and spongy large flat cake that is slightly charred on both surfaces and infused with the unique aroma of toasted banana leaves. Toppings are then added, usually consisting of butter/margarine, sugar, cheese, or grated coconut. Other more uncommon toppings include pinipig (pounded immature rice grains), pineapple, and salted duck eggs. A mixture of two or more of these toppings on a single bibingka are also common. Bibingka with sumptuous amounts of toppings (and ingredients) are sometimes called bibingka especial.
Chicharon
Choc Nut
King ChocNut is a Filipino milk-chocolate treat whose ingredients are roasted peanuts, cane sugar, milk powder, cocoa powder, and vanilla. For years, it was manufactured by the Unisman confectionery company of the Philippines. It seems to have been recently bought out by a rival company.
Dried Pusit & Dangit
Dried Danggit and Pusit are some of the best Cebu food Pasalubong. You can buy the best and cheap Cebu Danggit at Taboan Market.
Danggit is the local Philippine name for a fish also known the rabbitfish or spinefoot (part of the Siganus family). Other local names include samaral, taragbago, kitang, or tabago. It can be eaten fresh or dried; dried and salted danggit is a popular Filipino food and is well known as a product of Cebu. When fried, it becomes crispy, and is often eaten dipped in vinegar (sukang pinakurat).
Duhat
Duhat is a smooth tree, about 8 to 15 meters high with white branchlets and reddish young shoots. Leaves are opposite, shiny and leathery, oblong-ovate to elliptic or obovate-elliptic, 6 to 12 centimeters long, the tip being broad and shortly pointed. Panicles are borne mostly from the branchlets below the leaves, often being axillary or terminal, about 4 to 6 centimeters long. Flowers are small, numerous, scented, pink or nearly white, in clusters, without stalks, borne in crowded fascicles on the ends of the branchlets. Calyx is funnel-shaped, about 4 millimeters long, and 4-toothed. Petals cohere and fall all together as a small disk. Stamens are numerous and about as long as the calyx. Fruit is oval to elliptic, 1.5 to 3.5 centimeters long, dark purple or nearly black, luscious, fleshy and edible with a sweet astringent taste; containing a single large seed.
Fish Ball, Tokneneng & Kikiam
The most commonly eaten type of fish balls is colloquially known simply as fishballs. It is somewhat flat in shape and most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick, black, sweet and sour sauce.
Kwek-kwek is a kind of food commonly sold along the streets in the Philippines. It is made up of hard-boiled chicken eggs individually wrapped in orange-tinted batter, which are then fried until golden brown. There is another version of the kwek-kwek called the tokneneng (or tuknene) which uses quail eggs instead of chicken eggs.
Gatas ng Kalabaw
Another breakfast favorite in the province is the tandem of rice and carabao’s milk. This pairing can sometimes be confusing especially if it’s your first time to try it. Is it a main course because it has rice? Is it dessert because it comes with something creamy and sweet?
In Manila, where access to carabao’s milk is a tough challenge, those who want to have a taste of this food pair resort to evaporated or condensed milk readily available in the supermarkets. Others prefer to even use powdered milk, if that’s the only milk available. Still, whatever type of milk you used, this is a palate-pleaser.
Gayuma & Anting-anting
According to Filipino folk belief, gayuma is a love potion that is used to attract a mate. The potion's magical property is said to work best when taken by the potential partner, often mixed in a drink. As with any other mystical folk item, the effectiveness of a gayuma only works if the caster believes in its power. The use of gayuma today is usually associated with failed courtship, unrequited love, or secret admiration.
Agimat or bertud or anting-anting, is a Filipino word for "amulet" or "charm". Anting-anting is also a Filipino system of magic and sorcery with special use of the above-mentioned talismans, amulets, and charms. It is part of a wider South-East Asian tradition of tribal jewelry, as "gantung" (meaning "hanging") in Indonesian/Malay and "anting-anting" (meaning "ear pendant") in Javanese.
Halo-Halo
Haluhalo or Halo-halo (Tagalog: [haluˈhaloʔ], "mixed together") is a popular Filipino dessert with mixtures of shaved ice and evaporated milk to which are added various ingredients, including boiled sweet beans, coconut, sago, gulaman (agar jelly), tubers and fruits. It is served in a tall glass or bowl.
Hopia
Hopia is a popular Filipino bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines around the start of the American civil occupation. It is a widely-available inexpensive treat and a favoured gift for friends and relatives. There are two types, the flaky type which uses Chinese cuisine|Chinese puff pastry and the cake dough type which uses a soft cookie dough similar in texture and taste to the wrapper dough for fig newton|fig newtons.
Ice Candy
Ice Candy is one of the usual summer treats of the Pinoys, especially the kids. It is a frozen juice or shaked fruits in little ice bags where one would have to nibble at the end of the plastic to sip or bite the ice candy.
Ice Candies comes in different flavors. Most common are orange, mango, buko and grapes.
To make an ice candy, one needs to have ice candy bags, (just ask grocery stores for one) funnel and fresh fruits or juices, depending on the Ice Candy flavor you wish to make.
This frozen delight doesn't only keep one cool during summer days but it can easily transport him/her back to childhood in just one sip of its chilled sweetness.
Ihaw-ihaw
Isaw is a street food from the Philippines, made from barbecued pig or chicken intestines. The intestines are cleaned, turned inside out, and cleaned again, repeating the process several times; they are then either boiled, then grilled, or immediately grilled on sticks. They are usually dipped in vinegar or sukang pinakurat (vinegar with onions, peppers, and other spices). They are usually sold by vendors on street corners during the afternoons.
Itlog na Maalat
Duck eggs are traditionally used to make salted eggs but chicken eggs work fine too. Salted eggs is made by soaking the eggs in a brine solution for about three weeks or more and keep them in a dark and dry place—preferably the cupboard. Eggs don’t cure quickly in cooler temperatures and its curing period depends on the climate’s temperature. In tropical countries like the Philippines, salted eggs cure after three weeks—and it takes longer in a cooler climate like Canada.
Jeepney
Jeepneys were originally made from U.S. military jeeps left over from World War II. The word jeepney may be a portmanteau word – some sources consider it a combination of "jeep" and "jitney", while other sources say "jeep" and "knee", because the passengers sit in very close proximity to each other. Most jeepneys are used as public utility vehicles. Some are used as personal vehicles. Jeepneys are used less often for commercial or institutional use.
Kadang-kadang (Tiyakad)
The Tiyakad is a
Philippine cultural
game and
recreation uses
bamboo hewn or
tree branches that intersect floors prominent in the legs and rest intervals on the ground. The game played using up to 10 feet bamboo tree while 20th century
Filipino recreation exaggerates, the stilt
wood pursue more high tree branches to be played. Basically, tiyakad is a racing game usually for typical hoping. About
Spanish centennial recreation, the new
player uses half of
coconut shells which have had widow with a mole in its hole for its fortress. This was called Kadang-Kadang means “simple play”.
Kakanin
Kakanin, or Filipino native delicacies, are snacks usually made with or containing any or combination of coconut milk, rice flour, glutinous rice, cassava and sugar.
Kakanin are usually prepared whenever there is a special occasion like fiesta, birthday, Christmas, anniversary or just enjoy a fun afternoon kakanin snack party with your family and friends.
Kalesa
A kalesa (also known as caritela or karitela) is a horse-drawn calash used in the Philippines. It was one mode of transportation introduced to the islands in the 18th century by Spanish colonizers, and was initially reserved for only nobles and high-ranking civic officials. These are today rarely used in the streets except in the tourist-frequenteds areas of old cities and some rural areas.
Kamias
Kamias is a small tree, growing 5 to 12 meters high. Leaves are pinnate, 20 to 60 centimeters long, with hairy rachis and leaflets. Leaflets are opposite, 10 to 17 pairs, oblong, 5 to 10 centimeters in length. Panicles growing from the trunk and larger branches are hairy, 15 centimeters long or less. Flowers are about 1.5 centimeters long, and slightly fragrant. Fruit is green and edible, about 4 centimeters long, subcylindric, or with 5 obscure, broad, rounded, longitudinal lobes.
Katuray
Katurai is a small, erect, fast-growing tree, 5 to 12 meters high. Leaves are pinnate, 20 to 30 centimeters long, with 20 to 40 pairs of leaflets which are 2.5 to 3.5 centimeters long. Flowers are white, 7 to 9 centimeters long. Pods are linear, 20 to 60 centimeters long, 7 to 8 millimeters wide, pendulous and somewhat curved, containing many seeds.
Komiks
Comics in the Philippines (
Filipino: Komiks) are widespread and popular throughout the country from the 1920s to the present. Komiks were partially inspired by American mainstream
comic strips and
comic books during the early 20th century. Particularly after
World War II, the medium became widely popular, though its mainstream appeal has subsided somewhat with the advent of other mass-media forms such as
telenovelas.
Webcomics produced by independent Filipino web-based artists have caught the attention of local and foreign readers.
The word komiks is simply the English word "comics," adapted to fit the orthography of native Filipino languages such as
Tagalog.
Lambanog
To the hardy-drinking rural folk, lambanog, the coconut liquor, is "THE" Philippine alcoholic beverage – the arrack of the masa.
Primarily produced in the Southern Tagalog region, particularly the Quezon area, lambanog has been called the "coconut nectar," 100% natural, 80-95 proof spirit that originates from the sap of the unopened flower of the coconut. It has slowly flowed into alcohol's tributaries of tastes, meriting comparisons with the other spirits of international renown, earning attributions like "Philippine tequila," "coconut vodka," "coconut wine," and "Philippine grappa," and starting to appear in high-end bar menus of martinis and mixed drinks, laced with guava juice or passion fruit.
Lanzones
Lansones is a tree growing to a height of 4 to 15 meters. Leaves are alternate, 20 to 40 centimeters long, with 5 to 7 leaflets, oblong to oblong-elliptic, 7 to 18 centimeters in length, and pointed at both ends. Flowers are small, yellow and borne on spikes, solitary or fascicled on the trunk or larger branches. Fruit is yellowish-white, occurring in bunches on a single stem, ellipsoid or globose, 2 to 4 centimeters long, with bitter seeds that are surrounded by a translucent pulp (arillus). The outer skin is thin and tough, abundant in a milky juice. The pulp occurs in five sections with one well-developed seed.
Longanisa
Longganisa refers to sausages flavoured with indigenous spices, with each region or province having its own variation. Among others,
Lucban is known for its garlic-laden longanizas (derecado, "spiced");
Guagua for its salty, almost sour, variety. Longganisang hamonado (from the
Spanish: longaniza jamonada), by contrast, is known for its distinctively sweet taste.
Unlike Spanish chorizo, Filipino longganisa can also be made of chicken, beef, or even tuna. Commercial varieties are made into links, but homemade sausages may be simple patties.
Luksong Tinik
Luksong tinik (English: "jumping over thorns") is a popular game in the
Philippines. It is originated in
Cabanatuan city, Philippines, played by two teams with equal numbers of players. Each team designates a leader, the nanay (mother), while the rest of the players are called anak (children). The players chosen to be nanay are usually the ones who can jump the highest. The game involves players sitting on the ground and other players jumping over parts of their body.
Mais & Banana Que
Banana cue is made with deep fried bananas coated in caramelized
brown sugar. The bananas used for this recipe are
Saba bananas, which are very commonly used for cooking in the Philippines. It is usually
skewered on a bamboo stick, and sold on the streets. The skewer stick is just for ease of serving and eating, but is not cooked on the skewer (as opposed to
ginanggang).
Makopa
Makopa is a bell-shaped and pinkish edible fruit that grows in tropical areas. It grows from an evergreen tree of the species Syzygium samarangense. The tree grows in tropical lowlands and is commonly found in Taiwan,
Southeast Asia and Oceania. The fruit is greenish white when unripe and pinkish to red when ripe. It can be eaten fresh or as part of a delicacy such as fruit salad.
Commonly known as makopa in the
Philippines, it is also known by a variety of other names in the regions where it can be cultivated. It is know as jambu klampok in Indonesia, chomphu-khieo in Thailand and roi in Vietnam. It is known in English as wax apple, Java apple and water apple. Its scientific name is Syzygium samarangense.
Malunggay
Moringa oleifera, commonly referred to simply as Malunggay, is the most widely cultivated variety of the genus Moringa. It is of the family Moringaceae. It is an exceptionally nutritious vegetable tree with a variety of potential uses. The tree itself is rather slender with drooping branches that grows to approximately 10 m in height; however, it normally is cut back annually to one meter or less, and allowed to regrow, so that pods and leaves remain within arms reach.
The Malunggay tree grows mainly in semi-arid tropical and subtropical areas. While it grows best in dry sandy soil, it tolerates poor soil, including coastal areas. It is a fast-growing, drought-resistant tree that apparently is native only to the southern foothills of the Himalayas. Today it is widely cultivated in Africa, Central and South America, Sri Lanka, India, Mexico, Malaysia and the Philippines. Considered one of the world’s most useful trees, as almost every part of the Malunggay tree can be used for food, or has some other beneficial property. In the tropics it is used as foliage for livestock. The tree has its origin from the South Indian State of Tamilnadu.
Manga at Bagoong
Manggang Hilaw at Bagoong are green mangoes with shrimp paste. This is a delicious Filipino street food that can also be made into a salad.
Mani
Adobong Mani or Fried Shelled Peanuts with Garlic is a good appetizer. It is also believed to be a major source of nutrients that can
boost brain power. When you are in the Philippines, these can be purchased from any major street corner. It comes in at least two forms: with or without skin. Each form has also two versions: spicy and non-spicy. This adobong mani recipe is the non-spicy version. You can always add “
siling labuyo” or Thai Chili if you want it spicy.
Small food carts serve as the kitchen and display area for the peanuts. The vendor cooks the peanuts using a frying pan and stacks them in an aluminum tray for display. The serving size is measured using a small glass about twice the size of a shot glass and packaged in small brown paper pouches.
Mano Po
Mano or Pagmamano is a gesture used in Filipino culture performed as a sign of respect to elders and as a way of accepting a blessing from the elder. Similar to
hand-kissing, the person giving the greeting bows towards the offered hand of the elder and presses his or her forehead on the elder's hand. Usually performed with the right hand, the person showing respect may ask Mano po to the elder in order to ask permission to initiate the gesture. Typically someone may mano to his or her older relatives upon entry into their home or upon seeing them.
The word mano is Spanish for hand while the word po is often used in Filipino culture and language at the end of each sentence as a sign of respect when addressing someone older. Put together, mano po literally translates to your hand please as the greeting initiates the gesture of touching the back of the hand of an elder lightly on one’s forehead. An identical tradition is followed in neighbouring Indonesia and Malaysia called
salim and salam respectively, suggesting that the Mano po tradition dates to precolonial times.
Matamis na Bao
Minatamis na Bao or Coco Jam is a traditional sweetened coconut spread and dessert indigenous in the Philippines and other Southeast Asian countries. It is basically made from coconut milk and melted panutsa/ panocha (unrefined cane sugar) and oftentimes scented with pandan. Panutsa/ panocha is also known as jaggery. These are dark brown blocks of unrefined cane sugar and usually molded in coconut shells. I could not find panutsa/ panochain the store so I settled to muscovado sugar. Molasses could also be a good alternative. The sugar is dissolved in coconut milk and cooked while constantly stirring for several minutes in low heat until it achieves a very thick honey-like consistency. Coco jam is also called kayaor serikaya in Singapore and Malaysia, and sangkhaya in Thailand. The ingredients and cooking process are almost the same except the addition of eggs.
Mga Kwento ni Lola Basyang
Mga Kuwento ni Lola Basyang (
Tagalog, literally "The Stories of Grandmother Basyang") is an
anthology of short stories written by "Lola Basyang," the
nom de plume of
Severino Reyes, founder and editor of the Tagalog magazine,
Liwayway. The original magazine stories have since been adapted as books, in comics, television, film, and published.
Otap
Otap (sometimes spelled utap) is an oval-shaped
puff pastry in the
Philippines, especially common in
Cebu where it originated. It usually consists of a combination of
flour,
shortening,
coconut, and
sugar. In order to achieve the texture of the pastry, it must undergo a two-stage baking process.
Palengke
A market, or marketplace, is a location where people regularly gather for the purchase and sale of provisions, livestock, and other goods. In different parts of the world, a market place may be described as a
souk (from the
Arabic),
bazaar (from the
Persian), a fixed
mercado (
Spanish), or itinerant
tianguis (
Mexico), or
palengke (
Philippines). Some markets operate on most days; others may be held once a week, or on less frequent specified days.
Palo Sebo
Palo-sebo (from the
Spanish stick/pole grease) is a traditional Filipino game. A local variant of the
greasy pole, it is likely derived from the Spanish
cucaña.
This game is usually played by boys during a town
fiesta or on special occasions in the various
Provinces of the Philippines. Long and straight
bamboo poles are polished and greased, after which a small bag containing the prize is tied to the top. The bag usually contains money, sweets, or toys. Sometimes a small flag is used instead of the actual prize, which is given to the winner afterwards.
Pandesal
Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.
It is most commonly served hot and consumed by dipping in coffee. It can also be complemented with butter (or margarine), cheese, jam, or peanut butter.
Its taste and texture closely resemble those of the
Puerto Rican bread pan de agua and
Mexican bolillos. Contrary to its name, pandesal tastes slightly sweet rather than salty.
Pasalubong
Pasalubong (
Tagalog, "[something] for when you welcome me") is the
Filipino tradition of travellers bringing gifts from their destination to people back home. Pasalubong can be any gift or
souvenir brought for family or friends after being away for a period of time. It can also be any gift given by someone arriving from a distant place.
Pasalubong are also associated with the
balikbayan,
Overseas Filipinos returning to the
Philippines, and may refer to items that migrant workers bring home to their families, friends, relatives or even non-relatives that they feel especially close with.
Paskong Pinoy
Penoy at Balot
A balut (spelled standardized as balot) is a
developing bird
embryo (usually a duck or chicken) that is boiled and eaten from the shell. It originates and is commonly sold as street-food in the
Philippines. They are common food in countries in
Southeast Asia, such as
Laos (khai look ໄຂ່ລູກ in Lao),
Cambodia (pong tia koun ពងទាកូន in Cambodian),
Thailand (Khai Khao ไข่ข้าว in
Thai) and
Vietnam (trứng vịt lộn or hột vịt lộn in
Vietnamese). They are often served with
beer. The
Tagalog and
Malay word balut means "wrapped".
The length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.
The eating of balut is controversial due to religious, animal welfare and human health concerns.
Puto at Kutsinta
Puto kutsinta or kutsinta (also spelled kutchinta or cuchinta) is a type of
steamed rice cake (
puto) found throughout the
Philippines. It is made from a mixture of
rice flour,
brown sugar and
lye, enhanced with yellow
food coloring or
annatto extract, and steamed in small ramekins. The cooked cakes are topped with fresh grated meat from mature
coconut. It is consumed year-round as a
merienda or snack, and is frequently sold along with
puto. Unlike its counterpart, which has a doughy texture, kutsina has a jelly-like, chewy consistency. It can be also enhanced by adding
latik for a sweeter taste.
Puto Bungbong
Puto Bumbong is a type of
puto or rice cake named after the bamboo tube in which it is steamed. It is unusual among puto, being sticky and having a long thin shape and purple color. The elongated shape results from the method of cooking while its color comes from the violet pirurutong rice it is made of. It is served with grated coconut and brown sugar. Along with
bibingka, it is often served outside churches around Christmastime.
Sabong
A cockfight is a
blood sport between two
cocks , or more accurately
gamecocks, held in a ring called a cockpit. The history of raising fowl for fighting goes back 6,000 years. The first documented use of the word gamecock, denoting use of the
cock as to a "
game", a
sport,
pastime or
entertainment, was recorded in 1646,
[1] after the term "cock of the game" used by George Wilson, in the earliest known book on the sport of cockfighting in The Commendation of Cocks and Cock Fighting in 1607. But it was during
Magellan's voyage of discovery of the Philippines in 1521 when modern cockfighting was first witnessed and documented by Antonio
Pigafetta, Magellan's chronicler, in the kingdom of
Taytay.
Samalamig
The Samalamig or Palamig, from the root word lamig meaning cold, are prepared beverages that contain
sago (tapioca pearls) and
gulaman (gelatin), and are usually flavored with syrup from a wide variety of fruit extracts. As the name suggests, it is used to refresh and nourish everyone's thirst, especially during the hot Summer season. Usually served in plastic cups and small plastic bags used for ice, this typical
Filipino beverage is being sold everywhere and to anyone who wants to satisfy the need to quench their thirst at anytime of the day. In a country filled with junk and low nutrition food, the samalamig provides the necessary vitamins and minerals needed to fill the nutrient deficiencies of the Filipino people.
Sampaguita
The
sampaguita, a native of tropical Asia, is the Philippines' national flower. These petite but very fragrant flowers are made into garlands and used as welcome offerings or honors for dignitaries and achievers. Sold on the streets of
Manila, the flower necklaces usually adorn vehicles, or are taken home by Catholic devotees to decorate their altars. Aside from the ornamental value of the sampaguita, the flower is used by some as alternative medicine. It has been used as a lactifuge, sedative, anaesthetic, and vulnerary.
Sampalok Candy
Tamarind is a widely used ingredient in South East Asian countries like the Philippines, Thailand, Malaysia and Singapore. It is used in almost anything from soups and sauces, the sweet, sour and fruity taste gives a unique flavour in dishes like
Sinigang,
Pad Thai,
Assam Laksa and
Massaman Curry to name some. This ingredient can also be used in drinks and even sweets like this post, Sampalok candy. It’s a simple concoction of Tamarind and Sugar rolled into balls.
Santacruzan
Santol
The Santol fruit is about the size of a small grapefruit, but looks like a round pear. Once inside there are 4 -6 stones (hard seeds) that are covered by a soft white flesh.
The fruit needs to be peeled. The harder flesh outside of the inner flesh is quite bitter. And, Filipinos like to eat it with salt. While the inner soft flesh around the stones is quite sweet.
The inner flesh has quite a unique taste. Almost like rose hip or something very flowery. I enjoyed this fruit, though found it frustrating as the flesh is hard to remove from the stone, so I treated it like a boiled sweet. It did leave a bit of an after taste though. But worth trying!
Santol is usually available in late summer to early autumn – July to October.
Sari-Sari Store
A sari-sari store , or neighborhood variety store, is a
convenience store found in the
Philippines. The word sari-sari is
Tagalog meaning "variety". Such stores form an important economic and social location in a
Filipino community. It is present in almost all neighborhoods, sometimes even on every street. Most sari-sari stores are family-run privately owned shops and are operated inside the shopkeeper's house. Commodities are displayed in a large screen-covered or metal barred window in front of the shop.
Candies in recycled jars,
canned goods and
cigarettes are often displayed while
cooking oil,
salt and
sugar are often stored at the back of the shop. They also distribute
prepaid mobile phone credits. The sari-sari store works with a small
revolving fund, and usually doesn't have the means to refrigerate and store perishable goods. However, they may have refrigerators that can store other products such as soft drinks, beers and bottled water.
Sawsawan
In the Philippines, the sawsawan is usually a mixture that includes two or more of the following: patis (fish sauce), bagoong (native fish or shrimp paste), soy sauce, vinegar and
kalamansi juice plus one or more minced or chopped spices like shallots, garlic, ginger and chilis.
Although there are no strict rules as to what sawsawan should go with specific dishes, there are traditional pairings like
chicken tinola with patis and mashed chicken liver. Grilled pork or fish is often served with a mixture of vinegar, soy sauce, chopped shallots, garlic and chilis.
Siniguelas
Sineguelas is a deciduous tree growing to a height of 5 meters. Trunk is stout, with thick spreading branches. Leaves are pinnate, 15 to 25 centimeters long. Leaflets occur in 5 to 9 pairs, oblong-ovate, 5 to 7 centimeters long. Flowers are solitary or fascicled in the axils of the fallen leaves, reddish, and 3 to 3.5 millimeters long. Fruit is smooth and thin-skinned, oblong or subglobose, about 2.5 centimeters long, with a fleshy pericarp, yellowish green or dark-purplish outside, with a large and stony seed. When ripe, the seed is surrounded by a soft, sweet, and aromatic juicy pulp.
Sorbetes
Sorbetes is the traditional variation of
ice cream made in the
Philippines. It is distinct from the similarly named
sorbet. Peddled by street hawkers, it is usually served with small wafer or sugar cones and more recently, bread buns. It is uniquely made from
coconut milk, unlike other iced desserts that are made from animal milk.
Suman
Sungka
Sungka is a game that hails from Philippines. Sungka is one of many, many games that fall within the Mercala category of games, that are believed to date back to around BC 1400 and are thought to be the oldest games in the world. Mercala games are still popular today, especially in the Asian and African countries and all centre around very similar rule-sets. Sungka itself was most likely brought into the Philippines by the people of Indonesia as the word is very similar to the Indonesian word for the same game.
Taho
Terno Baro't Saya
The terno is a traditional Filipino one-piece long dress. It is known for its butterfly sleeves and is usually worn in formal occasions. The name of the dress means ‘to match’ in Spanish, and describes the time when the top and bottom pieces of the dress were made of matching materials sewn at the centre.
Tinapa
Tinapa is the
Filipino term that usually refers to
fish cooked or preserved through the process of
smoking. It is a native delicacy in the
Philippines and is often made from
blackfin scad (Alepes melanoptera, known locally as galunggong), or from
milkfish, which is locally known as bangus.
Though Tinapa is very much accessible in the country, it is also possible for one to cook it at home. Tinapa recipe mainly involves the process of washing the fishes and putting it in brine for an extended amount of time (usually 5 – 6 hours), air drying and finally smoking the fishes. The fish species which are commonly used for making Tinapa could either be Galunggong (Scads) or Bangus (Milkfish).
Tricycle
Motorized tricycles, or simply tricycles, are an indigenous form of the
auto rickshaw and are a common means of
public transportation in the
Philippines. These
public utility vehicles either ply a set route or are for-hire, like
taxis. The Boracay Budget Travel website says of the motorized tricycle, "The tricycle is the most popular means of transport in small towns and cities, especially in the rural areas."
Tricycles are built in a variety of styles, which differ from city to city, and are usually made locally by building a
sidecar and affixing it to an imported motorcycle. Usually both the cycle and sidecar are covered, but not always by the same roof. Larger companies, such as Fitcor Marketing, also manufacture passenger tricycles.
Turo-Turo
The Carinderia is a local eatery selling and serving and viands with wooden benches. It's also known as a "turo-turo" wherein customers literally point what they want to eat from an array of cauldrons.
The carinderia was considered as a respite of travelers having originated as a quick food service in busy crossroads. Today, carinderias have evolved according to the needs to Filipinos there are now variations including the travelling carinderia and the high-class carinderia.
Tuyo
Daing, Tuyô, or Bulad (literally "
sun-dried" or "sun-baked") refers to
dried fish from the
Philippines. Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" variants which fillets the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.
Ube Halaya
Ube jam, ube halaya or halayang ube (variant spellings halea, haleya; from the
Spanish jalea, "jam") is a
Philippine dessert made from boiled and mashed purple yam (
Dioscorea alata, locally known as ube). Ube halaya is also used in pastries and other desserts such as
halo-halo and ice cream.
Ukay Ukay
An ukay-ukay (
ooh-kai-ooh-kai) is a Philippine store wherein
secondhand apparels such as clothes,
bags, shoes and other accessories are being sold at a very cheap and
bargained prices. Items sold at the ukay-ukay are commonly shipped from different countries.
Ukoy
Okoy or Ukoy (shrimp fritters) is a native Filipino food believed to have originated from the province of
Laguna. It is a popular afternoon snack in the country, though some use it as viand for regular meals. Other than shrimp, usual ingredients used in making okoy are bean sprouts and tofu. After adding rice flour, it is deep fried to give it its distinct crisp.
Walis
Walis-tambo is a soft broom, usually made of the
phragmites grass. You can see it in the picture below. It does shed somewhat, or eventually, but it feels so good to use it on a smooth floor — more fun than a Swiffer sweeper or cloth mop!
