Filipino cuisine/ja: Difference between revisions

[[File:Boodle Fight (Baler, Aurora).jpg|thumb|[[Boodle fight]] in [[Baler, Aurora]]]]

''Kamayan'' is also used in the "[[boodle fight]]" concept, a style of dining popularized by the [[Philippine Army]] which utilizes banana leaves spread out on the table as the main serving platter, upon which is laid out portions of rice and a variety of Filipino dishes for friendly, filial or communal feasting. The use of spoons and forks, however, is still the norm.

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=== Meals of the day ===

[[File:Tapsilog in saudi arabia.jpg|thumb|''[[Tapsilog]]'', a common breakfast meal]]

Filipinos traditionally eat three main meals a day: ''[[wikt:almusal|almusal]]'' or ''[[wikt:agahan|agahan]]'' (breakfast), ''[[wikt:tanghalian|tanghalían]]'' (lunch), and ''[[wikt:hapunan|hapunan]]'' (dinner) plus morning and an afternoon snack called ''[[wikt:meryenda|meryenda]]'' (also called ''minandál'' or ''minindál'').

A traditional Filipino breakfast (''almusal'') might include ''[[pandesal]]'' (small bread rolls), ''[[kesong puti]]'' (fresh, unripened, white Filipino cheese, traditionally made from carabao's milk) ''[[champorado]]'' (chocolate rice porridge), ''[[Silog (dish)|silog]]'' which is ''sinangag'' ([[fried rice|garlic fried rice]]) or sinaing, with [[fried egg]] and meat—such as ''[[Tapa (Filipino cuisine)|tapa]]'', ''[[Longganisa#Philippines|longganisa]]'', ''[[tocino]]'', ''[[Corned beef#Southeast Asia|karne norte]]'' (corned beef), or fish such as ''daing na bangus'' (salted and dried [[milkfish]])—or ''itlog na pula'' ([[salted duck egg]]s). Coffee is also commonly served, particularly ''[[kape Barako|kapeng barako]]'', a variety of coffee produced in the mountains of Batangas noted for having a strong flavor.

[[File:Fried Tilapia.jpg|thumb|Fried tilapia with kamatis maalat na itlog]]

Certain [[portmanteau]]s in Filipino have come into use to describe popular combinations of items in a Filipino breakfast. An example of such a combination order is ''kankamtuy'': an order of '''''kan'''in'' (rice), '''''kam'''atis'' (tomatoes) and '''''tuy'''o'' (dried fish). Another is ''tapsi'': an order of '''''tap'''a'' and '''''si'''nangág'' or '''''si'''naing''. Other examples include variations using a ''[[Silog (dish)|silog]]'' suffix, usually some kind of meat served with '''''si'''nangág'' or '''''si'''naing'', and ''it'''log''''' (egg). The three most commonly seen ''silogs'' are ''[[tapsilog]]'' (having ''tapa'' as the meat portion), {{transliteration|tl|tocilog}} (having tocino as the meat portion), and {{transliteration|tl|longsilog}} (having longganisa as the meat portion). Other ''silogs'' include ''hotsilog'' (with a [[hot dog]]), ''bangsilog'' (with [[milkfish|''bangus'' (milkfish)]]), ''dangsilog'' (with [[rabbitfish|''danggit'' (rabbitfish)]]), ''spamsilog'' (with [[spam (food)|spam]]), ''adosilog'' (with adobo), ''chosilog'' (with [[chorizo]]), ''chiksilog'' (with chicken), ''cornsilog'' (with [[corned beef]]), and ''litsilog'' (with [[Suckling pig#Philipphines|Manila lechon" (or "Luzon lechon")]]. ''Pankaplog'' is slang for a breakfast consisting of ''[[pandesal]]'', ''[[Kape Barako|kape]]'' (coffee), and ''itlog'' (egg). An establishment that specializes in such meals is called a ''tapsihan'' or ''tapsilugan''.

A typical Filipino lunch (''tanghalian'') is composed of a food variant (or two for some) and rice, sometimes with soup. Whether grilled, stewed, or fried, rice is eaten with everything. Due to the tropical climate of the Philippines, the preference is to serve ice-cold water, juices, or soft drinks with meals.

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===Merienda===

[[File:Putoricecakes.jpg|thumb|left|''[[Puto (food)|Puto]]'' in banana leaf liners]]

''[[Merienda]]'' is taken from the Spanish, and is a light meal or snack especially in the afternoon, similar to the concept of afternoon [[tea (meal)|tea]]. If the meal is taken close to dinner, it is called ''merienda cena'', and may be served instead of dinner.

Filipinos have a number of options to take with ''kapé'', which is the Filipino pronunciation of café ([[coffee]]): breads and pastries like ''[[pandesal]]'', ''[[Ensaimada|ensaymada]]'' (buttery ''[[brioche]]'' covered in grated cheese and sugar), ''[[Bakpia|hopia]]'' (pastries similar to [[mooncake]]s filled with [[mung bean paste]]) and [[empanada]] (savoury, meat-filled [[pasty|pasties]]). Also popular are ''kakanín'', or traditional pastries made from sticky rice like ''[[kutsinta]]'', ''[[sapin-sapin]]'' (multicoloured, layered pastry), ''[[palitaw]]'', ''[[biko (food)|biko]]'', ''[[Suman (food)|suman]]'', ''[[bibingka]]'', and ''[[pitsi-pitsî]]'' (served with desiccated coconut).

[[File:0999jfPistang Bayan Pasalubong Philippine delicacies Bustos Bulacanfvf 18.jpg|thumb|''[[Ube halaya]]'', ''[[sapin-sapin]]'', ''[[kalamay]]'', ''[[Suman (food)|suman]]'', and various other ''[[kakanin]]'']]

Savoury dishes often eaten during ''merienda'' include ''[[pancit]] canton'' (stir-fried noodles), ''[[Pancit#List of pancit dishes|palabok]]'' (rice noodles with a shrimp-based sauce), ''[[Tokwa at baboy|tokwa't baboy]]'' (fried tofu with boiled pork ears in a garlic-flavored soy sauce and vinegar dressing), and ''[[dinuguan]]'' (a spicy stew made of pork blood), which is often served with ''[[Puto (food)|puto]]'' (steamed rice flour cakes).

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[[Dim sum]] and dumplings, brought to the islands by [[Min Chinese speakers|Fujianese migrants]], have been given a Filipino touch and are also popular ''merienda'' fare. Street food, such as [[squid]] balls and fish balls, are often skewered on [[bamboo]] sticks and consumed with soy sauce and the sour juice of the [[calamondin]] as condiments.

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===Pulutan===

[[File:Authentic Kapampangan Sisig.jpg|thumb|Kapampangan ''[[sisig]]'']]

''Pulutan'' (from the Filipino word {{transliteration|tl|pulot}} which literally means "to pick up") is a term roughly analogous to the English term "finger food" or Spanish [[tapas]]. Originally, it was a snack accompanied with liquor or beer but has found its way into Filipino cuisine as [[appetizer]]s or, in some cases, main dishes, as in the case of ''[[sisig]]''.

Deep-fried ''pulutan'' include ''[[chicharrón|chicharon]]'' (less commonly spelled ''tsitsaron''), [[pork rind]]s that have been boiled and then twice fried, the second frying gives the crunchiness and golden color; ''chicharong bituka'', pig intestines that have been deep-fried to a crisp; ''chicharong bulaklak'', similar to ''chicharong bituka'' it is made from [[mesenteries]] of pig intestines and has an appearance roughly resembling a flower, hence the {{transliteration|tl|bulaklak}} name; and {{transliteration|tl|chicharong manok}}, chicken skin that has been deep [[Frying|fried]] until crisp. Other examples of deep-fried pulutan are crispy crablets, crispy frog legs, {{transliteration|tl|chicharong isda}} or fish skin cracklings, and {{transliteration|tl|tugnas}} or deep-fried pork fat (also known as ''pinaigi'').

[[File:8097Photos taken 2020 coronavirus pandemic Baliuag, Bulacan 10.jpg|thumb|left|''[[Bagnet]]'' from [[Ilocos Norte]]]]

Examples of grilled foods include ''isaw,'' or chicken or pig intestines [[skewered]] and then grilled; ''inihaw na tenga'', pig ears that have been [[skewered]] and then grilled; and pork barbecue, skewered pork [[marinated]] in a sweet soy-garlic blend and then grilled. There is also ''[[sisig]]'', a popular ''pulutan'' made from the pig's cheek skin, ears, and liver that is initially boiled, then charcoal-grilled and afterwards minced and cooked with chopped onions, chillies, and spices.

[[File:8097SM Hypermarket Street Food Festival 39.jpg|thumb|Crispy crablets]]

Smaller snacks such as ''mani'' ([[peanut]]s) are often sold steamed in the shell, salted, spiced, or flavored with garlic by street vendors in the Philippines. Another snack is ''[[krupuk|kropeck]]'', fish crackers.

''Tokwa't baboy'' is fried [[tofu]] with boiled pork marinated in a garlic-flavored [[soy sauce]] or vinegar dip. It is also served as a side dish to ''[[pancit|pancit luglog]]'' or ''[[pancit|pancit palabok]]''.

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=== Fiesta food ===

[[File:Lechon.jpg|thumb|left|Lechón being roasted in [[Cadiz, Negros Occidental]]]]

For festive occasions, people band together and prepare more sophisticated dishes. Tables are often laden with expensive and labor-intensive treats requiring hours of preparation. In Filipino celebrations, ''[[lechon]]'' (less commonly spelled ''litson'') serves as the centerpiece of the dinner table. It is usually a whole roasted pig, but suckling pigs (''lechonillo'', or ''lechon de leche'') or cattle calves ({{transliteration|tl|lechong baka}}) can also be prepared in place of the popular adult pig. It is typically served with ''lechon'' sauce, which is traditionally made from the roasted pig's liver. Other dishes include ''hamonado'' (honey-cured beef, pork or chicken), ''relleno'' (stuffed chicken or milkfish), ''[[mechado]]'', ''afritada'', ''caldereta'', ''puchero'', [[paella]], ''[[Menudo (stew)|menudo]]'', ''morcon'', ''embutido'' (referring to a meatloaf dish, not a sausage as understood elsewhere), ''suman'' (a savory rice and [[coconut milk]] concoction steamed in leaves such as banana), and ''[[pancit]] canton''. The table may also have various sweets and pastries such as ''[[Leche Flan|leche flan]]'', ''[[Purple yam|ube]]'', ''sapin-sapin'', ''sorbetes'' (ice cream), ''totong'' or ''sinukmani'' (a rice, coconut milk and mongo bean pudding), ''ginataan'' (a coconut milk pudding with various root vegetables and [[tapioca pearls]]), and ''[[gulaman]]'' (an [[agar]] [[Gelatin dessert|jello-like ingredient or dessert]]).

Christmas Eve, known as ''[[Nochebuena|Noche Buena]]'', is the most important feast. During this evening, the star of the table is the Christmas [[ham]] and [[Edam cheese]] (''queso de bola''). Supermarkets are laden with these treats during the Christmas season and are popular giveaways by Filipino companies in addition to red wine, brandy, groceries, or pastries. Available mostly during the Christmas season and sold in front of churches along with ''[[bibingka]]'', ''puto bumbong'' is purple colored ground sticky rice steamed vertically in small bamboo tubes.

More common at celebrations than in everyday home meals, ''[[Lumpia#Lumpiang Sariwa|lumpiang sariwa]]'', or fresh lumpia, is a fresh spring roll that consists of a soft crepe wrapped around a filling that can include strips of ''kamote'' (sweet potato), ''singkamas'' ([[jicama]]), bean sprouts, green beans, cabbage, carrots and meat (often pork). It can be served warm or cold and typically with a sweet peanut and garlic sauce. ''Ukoy'' is shredded papaya combined with small shrimp (and occasionally bean sprouts) and fried to make shrimp patties. It is often eaten with vinegar seasoned with garlic, salt and pepper. Both ''lumpiang sariwa'' and ''ukoy'' are often served together in Filipino parties. ''Lumpiang sariwa'' has [[Chinese cuisine|Chinese]] origins, having been derived from [[popiah]].

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== Staples ==

{{Further|List of Philippine dishes}}

[[File:A_bowl_of_rice.jpg|thumb|[[Rice]] is a [[staple food]] in Filipino cuisine]]

As in most Asian countries, the staple food in the Philippines is [[rice]]. It is most often steamed and always served with meat, fish and vegetable dishes. Leftover rice is often fried with garlic to make ''[[sinangag]]'', which is usually served at breakfast together with a fried egg and [[Curing (food preservation)|cured meat]] or sausages. Rice is often enjoyed with the sauce or broth from the main dishes. In some regions, rice is mixed with salt, condensed milk, cocoa, or coffee. Rice flour is used in making sweets, cakes and other pastries. Sticky rice with cocoa, also called ''champorado'' is also a common dish served with ''[[daing]]'' (dried herring).

Rice and coconuts as staples throughout the archipelago as in the rest of Southeast Asia meant similar or adopted dishes and methods based on these crops. Some of these are evident in the infusion of [[coconut milk]] particularly in the renowned ''[[laing (food)|laing]]'' and ''sinilihan'' (popularized as [[Bicol express]]) of Bicol. Other regional variants of stews or soups commonly tagged as {{transliteration|tl|[[ginataan]](g)}} or "with coconut milk" also abound Filipino kitchens and food establishments. A dish from the [[Visayas]] simmered in coconut water, ideally in bamboo, is the ''[[binakol]]'' usually with chicken as the main ingredient.

[[File:Philippine Chicken curry.jpg|thumb|Philippine chicken curry with its popular coconut milk sauce]]

A variety of [[fruit]]s and [[vegetable]]s are often used in cooking. [[Cooking banana|Plantain]]s (also called ''[[Saba Banana|saba]]'' in Filipino), [[kalamansi]], [[guava]]s (''bayabas''), [[mango]]es, [[papaya]]s, and [[pineapple]]s lend a distinctly tropical flair in many dishes, but mainstay green leafy vegetables like water spinach (''kangkong''), Chinese cabbage (''petsay''), Napa cabbage (''petsay wombok''), cabbage (''repolyo'') and other vegetables like eggplants (''talong'') and yard-long beans (''sitaw'') are just as commonly used. [[Coconut]]s are ubiquitous. Coconut meat is often used in desserts, [[coconut milk]] (''kakang gata'') in sauces, and [[coconut oil]] for frying. Abundant harvests of root crops like potatoes, carrots, [[taro]] (''gabi''), [[cassava]] (''kamoteng kahoy''), purple yam (''[[Purple yam|ube]]''), and [[sweet potato]] (''kamote'') make them readily available. The combination of tomatoes (''kamatis''), garlic (''bawang''), and onions (''sibuyas'') is found in many dishes.

[[File:Mushroom sisig.jpg|left|thumb|''[[Sisig]]'']]

Meat staples include [[Chicken as food|chicken]], [[pork]], [[beef]], and [[Fish as food|fish]]. [[Seafood]] is popular as a result of the bodies of water surrounding the archipelago. Popular catches include [[tilapia]], [[catfish]] (''hito''), [[milkfish]] (''bangus''), [[grouper]] (''lapu-lapu''), [[Shrimp and prawn as food|shrimp]] (''hipon''), prawns (''sugpo''), [[Mackerel as food|mackerel]] (''galunggong'', ''hasa-hasa''), swordfish (''isdang-ispada''), oysters (''talaba''), [[Mussel#As food|mussel]]s (''tahong''), [[clam]]s (''halaan'' and ''tulya''), large and small [[Crab meat|crabs]] (''alimango'' and ''alimasag'' respectively), [[game fish]], sablefish, tuna, [[Cod as food|cod]] (''bakalaw''), [[Indo-Pacific blue marlin|blue marlin]], and [[Squid as food|squid]]/[[cuttlefish]] (both called ''pusit''). Also popular are [[Edible seaweed|seaweeds]] (''damong dagat''), [[abalone]], and [[Eel as food|eel]] (''igat'').

[[File:Leche flan Filipinas.jpg|thumbnail|''[[Crème caramel|Leche flan]]'']]

The most common way of having fish is to have it salted, pan-fried or deep-fried, and then eaten as a simple meal with rice and vegetables. It may also be cooked in a sour broth of tomatoes or [[tamarind]] as in ''pangat'', prepared with vegetables and a souring agent to make ''[[sinigang]]'', simmered in vinegar and peppers to make ''paksiw'', or roasted over hot charcoal or wood (''[[grilling|inihaw]]''). Other preparations include ''[[escabeche]]'' (sweet and sour), ''relleno'' (deboned and stuffed), or "[[kinilaw]]" (similar to ceviche; marinated in vinegar or [[kalamansi]]). Fish can be preserved by being smoked (''[[tinapa]]'') or sun-dried (''tuyo'' or ''daing'').

Food is often served with various [[dipping sauce]]s. Fried food is often dipped either in [[vinegar]] with onions, [[soy sauce]] with juice squeezed from ''[[Calamansi|kalamansi]]'' (Philippine lime or ''calamansi''). ''Patis'' ([[fish sauce]]) may be mixed with ''kalamansi'' as dipping sauce for most seafood or mixed with a stew called [[nilaga]]. [[Fish sauce]], fish paste (''[[Bagoong terong|bagoong]]''), [[shrimp paste]] (''bagoong alamang'') and crushed [[ginger]] root (''luya'') are [[condiment]]s that are often added to dishes during the cooking process or when served.

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==Main dishes==

[[File:Kare-kare.jpg|thumb|''[[Kare-kare]]'']]

''[[Philippine adobo|Adobo]]'' is one of the most popular Filipino dishes and is considered unofficially by many as the national dish. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce usually made from vinegar, cooking oil, garlic, bay leaf, peppercorns, and soy sauce. It can also be prepared "dry" by cooking out the liquid and concentrating the flavor. ''[[Bistek]]'', also known as "Filipino beef steak," consists of thinly sliced beef marinated in [[soy sauce]] and calamansi and then fried in a skillet that is typically served with onions.

Some well-known stews are ''[[kare-kare]]'' and ''[[dinuguan]]''. In ''kare-kare'', also known as "peanut stew", [[oxtail]] or ox [[tripe]] is the main ingredient and is cooked with vegetables in a peanut-based preparation. It is typically served with ''bagoong'' (fermented [[shrimp paste]]). In ''[[dinuguan]]'', pig's blood, entrails, and meat are cooked with vinegar and seasoned with chili peppers, usually ''[[siling mahaba]]''.

[[File:Crispy pata.jpg|left|thumb|[[Crispy pata]]]]

[[File:Jochi Resto Grill Pork Adobo.jpg|thumb|Pork ''[[Philippine adobo|adobo]]'']]

''[[Paksiw]]'' refers to different vinegar-based stews that differ greatly from one another based on the type of meat used. ''Paksiw na isda'' uses fish and usually includes the addition of ginger, fish sauce, and maybe ''siling mahaba'' and vegetables. ''Paksiw na baboy'' is a ''paksiw'' using pork, usually pork hocks, and often sees the addition of sugar, banana blossoms, and water so that the meat is stewed in a sweet sauce. A similar Visayan dish called ''[[humba]]'' adds fermented black beans. Both dishes are probably related to ''pata tim'' which is of Chinese origin. ''Paksiw na lechon'' is made from ''lechon'' meat and features the addition of ground liver or liver spread. This adds flavor and thickens the sauce so that it starts to caramelize around the meat by the time dish is finished cooking. Although some versions of ''paksiw'' dishes are made using the same basic ingredients as ''adobo'', they are prepared differently, with other ingredients added and the proportions of ingredients and water being different.

In ''crispy pata'', [[pork]] knuckles (known as ''pata'') are marinated in garlic-flavored vinegar then deep fried until crisp and golden brown, with other parts of the pork leg prepared in the same way. ''Lechon manok'' is the Filipino take on [[rotisserie]] chicken. Available in many hole-in-the-wall stands or restaurant chains (e.g. Andok's, Baliwag, Toto's Sr. Pedro's, G.S. Pagtakhan's), it is typically a specially seasoned chicken roasted over a charcoal flame served with "''sarsa''" or ''lechon'' sauce made from mashed pork liver, starch, sugar, and spices.

[[File:0001jfPhilippine cuisine dishes Baliuag Bulacafvf 30.jpg|thumb|left|''[[Dinuguan]]'', a pork blood stew with ''[[siling haba]]'']]

[[File:Bistek Tagalog-02.jpg|thumbnail|''[[Bistek|Bistek Tagalog]]'', strips of sirloin beef slowly cooked in soy sauce, calamansi juice, and onions]]

[[File:9031Foods of Bulacan 05.jpg|thumb|left|''[[Sinigang|Sinigang na hipon]]'' with ''[[siling labuyo]]'' (wild chili)]]

[[File:Tinolalunch.jpg|thumb|''[[Tinola]]'', a chicken soup notable as the dish mentioned in [[José Rizal]]'s novel ''[[Noli Me Tángere (novel)|Noli Me Tángere]]'']]

[[File:Ensaladang Lato (Seaweed Salad) - Philippines 1.jpg|thumb|''Ensaladang Lato'' or "Seaweed Salad" (also known as ''Kinilaw na Guso'' in [[Cebuano language|Cebuano]]), a Filipino salad made from the edible green algae ''[[Caulerpa lentillifera]]'']]

''[[Mechado]]'', ''[[kaldereta]]'', and ''afritada'' are Spanish influenced tomato sauce-based dishes that are somewhat similar to one another. In these dishes meat is cooked in tomato sauce, minced garlic, and onions. ''Mechado'' gets its name from the pork fat that is inserted in a slab of beef making it look like a wick (''mitsa'') coming out of a beef "candle". The larded meat is then cooked in a seasoned tomato sauce and later sliced and served with the sauce it was cooked in. ''[[Kaldereta]]'' can be beef but is also associated with goat. Chunks of meat are cooked in tomato sauce, minced garlic, chopped onions, peas, carrots, bell peppers and potatoes to make a stew with some recipes calling for the addition of soy sauce, fish sauce, vinegar, chilies, ground liver or some combination thereof. ''Afritada'' tends to be the name given to the dish when chicken and pork is used. Another similar dish said to originate from the Rizal area is ''waknatoy''. Pork or beef sirloin is combined with potatoes and cut sausages and cooked in a tomato-based sauce sweetened with pickles. ''[[Puchero]]'' is derived from the Spanish ''[[cozido|cocido]]''; it is a sweeter stew that has beef and banana or plantain slices simmered in tomato sauce.

Filipinos also eat ''[[tocino]]'' and ''[[longganisa]]''. ''[[Tocino]]'' is a sweetened cured meat made with either chicken or pork and is marinated and cured for a number of days before being fried. ''[[Longanisa#Philippines|Longganisa]]'' is a sweet or spicy sausage, typically made from pork though other meats can also be used, and are often colored red traditionally through the use of the [[annatto]] seed but also artificial food coloring.

Filipino soups tend to be very hearty and stew-like containing large chunks of meat and vegetables or noodles. They are usually intended to be filling and not meant to be a light preparatory introduction for the main course. They tend to be served with the rest of the meal and eaten with rice when they are not meals unto themselves. They are often referred to on local menus under the heading ''sabaw'' (broth). ''[[Sinigang]]'' is a popular dish in this category distinguished by its sourness that often vies with ''adobo'' for consideration as the national dish. It is typically made with either pork, beef, chicken or seafood and made sour with tamarind or other suitable souring ingredients. Some seafood variants for example can be made sour by the use of [[guava]] fruit or [[miso]]. Another dish is ''[[tinola]]''. It has large chicken pieces and green [[papaya]]/[[Chayote|sayote]] slices cooked with chili, spinach, and [[Moringa oleifera|moringa]] leaves in a ginger-flavored broth. ''Nilagang baka'' is a beef stew made with cabbages and other vegetables. ''Binacol'' is a warm chicken soup cooked with coconut water and served with strips of coconut meat. ''La Paz [[batchoy]]'' is a noodle soup garnished with pork innards, crushed pork [[Pork rind|cracklings]], chopped vegetables, and topped with a raw egg. Another dish with the same name uses [[misua]], beef heart, kidneys and intestines, but does not contain eggs or vegetables. ''[[Mami Soup|Mami]]'' is a [[noodle soup]] made from chicken, beef, pork, wonton dumplings, or intestines (called ''laman-loob''). [[Ma Mon Luk]] was known for it. Another [[chicken noodle soup]] is ''sotanghon'', consisting of [[cellophane noodles]] (also called ''sotanghon'' and from whence the name of the dish is derived), chicken, and sometimes mushrooms.

[[File:Pancit.JPG|thumb|left|''Pancit luglug'' topped with hardboiled eggs, shrimp, and [[chorizo]]]]

Noodle dishes are generally called ''[[pancit]]''. ''[[Pancit]]'' recipes primarily consist of noodles, vegetables, and slices of meat or shrimp with variations often distinguished by the type of noodles used. Some ''pancit'', such as ''mami'' and La Paz-styled ''batchoy'', are noodle soups while the "dry" varieties are comparable to ''[[chow mein]]'' in preparation. Then there is spaghetti or {{transliteration|tl|ispageti}} in the local parlance that is a modified version of [[Spaghetti Bolognese|spaghetti bolognese]]. It is sometimes made with banana ketchup instead of tomato sauce, sweetened with sugar and topped with hot dog slices.

There are several rice porridges that are popular in the Philippines. One is ''[[arroz caldo]]'', which is a rice porridge cooked with chicken, ginger and sometimes saffron, garnished with spring onions (chives), toasted garlic, and coconut milk to make a type of [[gruel]]. Another variant is ''goto'' which is an ''arroz caldo'' made with ox [[tripe]]. There is also another much different rice porridge called ''[[champorado]]'' which is sweet and flavored with chocolate and often served at breakfast paired with ''tuyo'' or ''daing''.

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Another rice-based dish is ''arroz a la valenciana'', a Spanish [[paella]] named after the Spanish region [[Valencia, Spain|Valencia]] that has been incorporated into the local cuisine. ''Bringhe'' is a local rice dish with some similarities to paella but using glutinous rice, coconut milk, and turmeric. ''Kiampong'' a type of fried rice topped with pork pieces, [[chive]]s and [[peanut]]s. It can be found in Chinese restaurants in [[Binondo]] and [[Manila]]. ''[[Camaron rebosado|Camaron rebosado con jamon]]'' has been described as a classic dish in the Binondo district of Manila, the city's [[Chinatown]].

For vegetarians, there is ''[[dinengdeng]]'', a dish consisting of [[Moringa oleifera|moringa]] leaves (''[[malunggay]]'') and slices of [[bittermelon]]. There is also ''[[pinakbet]]'', stewed vegetables heavily flavored with ''[[bagoong terong|bagoong]]''. A type of seafood salad known as ''[[kinilaw]]'' is made up of raw seafood such as fish or shrimp cooked only by steeping in local vinegar, sometimes with coconut milk, onions, spices and other local ingredients. It is comparable to the Peruvian [[ceviche]].

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== Side dishes ==

[[File:Atchara - pickled papaya (Philippines) 02.jpg|thumb|''Atchara'']]

''Itlog na pula'' (red eggs) are duck eggs that have been cured in brine or a mixture of clay and salt for a few weeks, making them salty. They are later hard-boiled and dyed with red food coloring (hence the name) to distinguish them from chicken eggs before they are sold over the shelves. They are often served mixed in with diced tomatoes. ''[[Atchara]]'' is a side dish of pickled papaya strips similar to [[sauerkraut]]. It is a frequent accompaniment to fried dishes like ''tapa'' or ''daing''.

''[[Nata de coco]]'' is a chewy, translucent, jelly-like food product produced by the fermentation of coconut water and can be served with ''pandesal''. ''Kesong puti'' is a soft white cheese made from [[carabao]] milk (although [[cow]] milk is also used in most commercial variants). Grated mature coconut (''niyog'') is normally served with sweet rice-based desserts.

==Bread and pastries==

[[File:Ensaymada from -ValeriosBakery (15379638761).jpg|thumb|Sugar-coated and cheese-filled ''[[ensaymada]]'']]

In a typical Filipino bakery, ''[[pandesal]]'', ''[[Monay (bread)|monay]]'' and ''[[ensaymada]]'' are often sold. ''Pandesal'' comes from the Spanish ''pan de sal'' (literally, bread of salt), and is a ubiquitous breakfast fare, normally eaten with (and sometimes even dipped in) coffee. It typically takes the form of a bread roll, and is usually baked covered in bread crumbs. Contrary to what its name implies, ''pandesal'' is not particularly salty as very little salt is used in baking it. ''Monay'' is a firmer slightly denser heavier bread. ''[[Ensaymada]]'', from the Spanish ''ensaimada'', is a pastry made using butter and often topped with sugar and shredded cheese that is especially popular during Christmas. It is sometimes made with fillings such as ''[[Purple yam|ube]]'' (purple yam) and ''[[macapuno]]'' (a variety of coconut, the meat of which is often cut into strings, sweetened, preserved, and served in desserts). Also commonly sold in Filipino bakeries is ''[[pan de coco]]'', a [[sweet roll]] filled with shredded coconut mixed with molasses. ''Putok'' (also known in some localities as "star bread" or "pinagong"), which literally means "explode", refers to a small, hard bread roll whose cratered surface is glazed with sugar.''Kababayan'' (Filipino muffins) is a small, sweet gong-shaped muffin that has a moist consistency. ''Spanish bread'' (nothing to do with the Spanish bread of Spain – ''Pan de Horno'') refers to a rolled pastry which looks like a croissant prior to being given a crescent shape, and has a filling consisting of sugar and butter.

[[File:Bibingka_with_its_usual_toppings.jpg|thumb|A large ''[[bibingka]]'' topped with grated coconut, cheese and muscovado sugar]]

There are also rolls like ''[[Pionono|pianono]]'', which is a chiffon roll flavored with different fillings. ''[[Brazo de Mercedes|Brazo de mercedes]]'', a rolled cake or jelly roll, is made from a sheet of [[meringue]] rolled around a custard filling. Similar to the previous dessert, it takes on a layered presentation instead of being rolled and typically features caramelized sugar and nuts for ''[[sans rival]]''. ''[[Silvana (food)|Silvañas]]'' are large, oval-shaped, cookie-sized desserts, with a thin meringue on either side of a buttercream filling and dusted with crumbed cookies. Not overly sweet, they are rich, crisp, chewy, and buttery all at the same time. ''[[Barquillo]]s'' use sweet thin crunchy wafers rolled into tubes that can be sold hollow or filled with ''[[Polvorón|polvoron]]'' (sweetened and toasted flour mixed with ground nuts). [[Meringue]]s are also present in the Philippines, due to the Spanish influence, but they are called ''merengue'' – with all the vowels pronounced. ''[[Leche Flan|Leche flan]]'' is a type of caramel custard made with eggs and milk similar to the French [[creme caramel]]. ''Leche flan'' (the local term for the original Spanish ''flan de leche'', literally "milk flan") is a heavier version of the Spanish flan made with condensed milk and more egg yolks. ''Leche flan'' is usually steamed over an open flame or stove top, although on rare occasions it can also be seen baked. ''Leche flan'' is a staple in celebratory feasts.

A heavier version of ''leche flan'', ''[[Crème caramel|tocino del cielo]]'', is similar, but has significantly more egg yolks and sugar.

[[File:Pan de Sal (Philippines).jpg|thumb|left|''[[Pandesal]]'']]

The ''egg pie'' with a very rich egg custard filling is a mainstay in local bakeries. It is typically baked so that the exposed custard on top is browned. [[Buko pie|''Buko'' pie]] is made with a filling made from young coconut meat and dairy. Mini pastries like ''[[Turrones de casúy|turrones de casuy]]'' are made up of cashew [[marzipan]] wrapped with a wafer made to resemble a candy wrapper but take on a miniature look of a pie in a size of about a [[Quarter (United States coin)|quarter]]. There is also ''[[napoleones]]'' – again with all the vowels pronounced – a [[mille-feuille]] pastry stuffed with a sweet milk-based filling.

There are hard pastries like ''[[biskotso]]'' a crunchy, sweet, twice-baked bread. Another baked goody is ''sinipit'' which is a sweet pastry covered in a crunchy sugar glaze, made to resemble a length of rope. Similar to ''sinipit'' is a snack eaten on roadsides colloquially called ''shingaling''. It is hollow but crunchy with a salty flavor.

[[File:Mango float, a Filipino icebox cake version of Crema de Fruta 01.jpg|thumb|An [[icebox cake]] version of ''[[crema de fruta]]'' made with cream, Graham crackers, condensed milk, and ripe mangoes]]

For a softer treat there is ''[[Mamón|mamon]]'' a chiffon-type cake sprinkled with sugar, its name derived from a slang Spanish term for breast. There's also ''[[crema de fruta]]'', which is an elaborate sponge cake topped in succeeding layers of cream, custard, candied fruit, and gelatin. Similar to a sponge cake is ''mamoncillo'' which generally refers to slices taken from a large ''mamon cake'', but it is unrelated to the [[Mamoncillo|fruit]] of the same name. Sandwich pastries like ''[[inipit]]'' are made with two thin layers of chiffon sandwiching a filling of custard that is topped with butter and sugar. Another ''mamon'' variant is ''mamon tostada'', basically ''mamoncillo'' toasted to a crunchy texture.

[[File:Double body cookies (Philippines) (1) 01.jpg|thumb|right|[[Double buddy]] covered in [[desiccated coconut]]]]

Stuffed pastries that reflect both Western and Eastern influence are common. One can find [[empanada]]s, a turnover-type pastry filled with a savory-sweet meat filling. Typically filled with ground meat and raisins, it can be deep fried or baked. ''[[Siopao]]'' is the local version of Chinese [[baozi]]. ''Buchi'' is another snack that is likely of Chinese origin. Bite-sized, ''buchi'' is made of deep-fried dough balls (often from rice flour) filled with a sweet mung bean paste, and coated on the outside with sesame seeds; some variants also have ''[[Purple yam|ube]]'' as the filling. There are also many varieties of the mooncake-like ''[[Bakpia|hopia]]'', which come in different shapes (from a flat, circular stuffed form, to cubes), and have different textures (predominantly using flaky pastry, but sometimes like the ones in [[mooncake]]s) and fillings.