Filipino’s Best Delicacies

Filipinos like to eat a variety of food. You will never miss finding exquisite Filipino made dishes that are all comfy in taste. There’s the classic Lutong Bahay, the Lechon, the Halo-Halo, and the. But one should never forget to have a taste of all the Sweet delicacies meticulously prepared of the locals of each province. Some province in the Philippines boasts of their very own kakanin, while most of these kakanins are widely sold in the markets, as well as in the malls. Each of these treats symbolizes the sweetness and closeness of every Filipino Family.

Pinoy Native Delicasies photo by

1. Puto

Puto with CheeseCalasiao, Marikina and goldilocks are the best places to get puto. They’re round cupcake like kakanin made from rice flour mixed with coconut milk, and sugar. They are steamed for almost an hour and topped with sliced cheese. Puto is quite popularly paired with the classic Dinuguan. These two would always be a perfect meal combo. Puto is also quite big on birthdays and fiestas as they are served alongside classic fiesta dishes like the pancit.

2. Suman

Suman Made from glutinous rice, sugar coconut milk and wrapped in banana or buri leaf, these little neatly packed goodies are also quite popular. Whether you want to eat it as is, or pair it with a decent serving of sweet mangoes, they are definitely really good to eat. Some suman are already sweetened, while others don’t have a lot of sugar. Those wrapped in Buri leaves are quite sweet while those in banana leaf are not.

3. Bibingka

Bibingka in LagunaBibingka vendors are quite common near churches especially during the Christmas season. They’re famous among churchgoers during the Simbang Gabi. It’s best served hot with margarine, butter, or cheese on top. Some bibingka have salted egg which gives it a special kick. Bibingka is made from rice flour, coconut milk, sugar, milk, baking powder and softened butter.

4. Kutsinta

KutsintaKutsinta is one of the simplest kakanin in the Philippines. It’s also very easy to find in the markets or malls. It’s that brown cupcake like kakanin that’s sold alongside puto or suman. It is basically comprised of flour, sugar, annatto powder and lye water. They are commonly eaten with grated coconut.

5. Biko

BikoBiko are sold almost in every market in the Philippines, they are sold in bilaos along with other kakanins like Sapin-sapin. Biko is basically rice cakes topped with latik. Latik is that crunchy and sweet stuff they make from caramelizing coconut milk and sugar. A slice of Biko would surely go well with a cup of coffee or perhaps tea. Its great to eat in any time of the day.

6. Maja Blanca

Maja blanca

A magkakanin would always have maja blanca among the food they sell. They’re usually sold in square slices, sometimes topped with cheese, or sometimes with latik. This small little treats are made from mixing Corn starch, sweet corn kernels, sugar and coconut milk. Special majas are very creamy and even melt in your mouth.



Proud to be Filipinos….

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You can find a lot of unique and creative restaurants and enjoy the unique and classic foods in the Philippines

Filipinos are proud to be themselves.

Most Filipino food and dishes are a delectable blend of native and foreign cuisines that have evolved through the centuries. Historians narrate that a couple of hundred years ago, foreign traders and settlers, colonizers and missionaries brought with them their native recipes and unique style of cooking to the Philippines. Culinary artifacts and centuries-old pottery cooking was excavated from the central and southern part of the country proved that the Philippine cuisine was influenced by Austronesian origins mixed with cuisines from the Spaniards, Americans, Chinese along with the culinary impressions from other neighboring Asian countries. The dishes adopted from these foreign influences was adapted to domestic ingredients and to the delicate local palate.

Bicolano’s best recipe, Delicious Spicy Bicol Express.

However, preceding to the invasion of these foreigners roughly four centuries ago, primitive Filipinos already had their original Pinoy recipes such as Insarabasab, Kilawin, Dinakdakan, Inihaw, Dinengdeng, Bulalo and Papaitan to name a few.

Most of Filipino food comprise of seafoods such as tilapia (St. Peter’s fish), bangus (milkfish), hito (catfish), hipon (shrimp), lapu-lapu (grouper), tuna and tahong (mussels). Meat staples such as of pork, chicken, beef, and sometimes carabeef (carabao’s meat). Dairy foods like milk, cheese and butter.  And Vegetables such like kangkong (spinach), talong (eggplant), pechay (Napa cabbage), and sitaw (yard-long beans). Combinations of these ingredients are seasoned with local and imported spices cooked through roasting, grilling, broiling or steaming. Part of the Pinoy custom is to eat three full meals in a day. And no meal would ever be complete without a serving of plain or fried rice.

The Filipino cuisine ranges from the simplest meal of rice paired with salted red egg and fried dried fish, to the more elaborate preparation of cozidos and paellas especially prepared during fiestas.

Lechon Baboy
Cebuano’s Crispy and Juicy Lechon

Among the most popular Pinoy recipe are the infamous lechon or roasted suckling pig, adobo(braised pork and/or chicken in soy sauce, cooking oil, vinegar, bay leaf and garlic), a meat dish called afritada (simmered pork and/or chicken in tomato sauce with potatoes and carrots), kare-kare (oxtail stew and vegetables cooked in peanut sauce and is customarily served with a shrimp paste (known as ‘bagoong alamang’), longganisa (Filipino-style sausage), crispy pata (deep-fried pig’s leg and other portion served with a flavored dipping), lumpia (fried or fresh spring rolls), sinigang (seafood or meat in sour broth), a variety of pancit or pansit (noodle) dishes, kaldereta (meat dish in tomato sauce/paste with liver spread), mechado (larded beef cooked in seasoned tomato sauce), sisig (bits of pig’s ears and liver, fried and sizzled).

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Why Philippines…

Resulta ng larawan para sa filipino cuisine

Philippine Cuisine

Philippine cuisine consists of the food, preparation methods, and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of MalayIndonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.

The Philippines country culture starts in a tropical climate divided into rainy and dry seasons and an archipelago with 7,000 islands.These isles contain the Cordillera mountains; Luzon’s central plains; Palawan’s coral reefs; seas touching the world’s longest discontinuous coastline; and a multitude of lakes, rivers, springs, and brooks.

The population—120 different ethnic groups and the mainstream communities of Tagalog/Ilocano/Pampango/Pangasinan and Visayan lowlanders—worked within a gentle but lush environment. In it they shaped their own lifeways: building houses, weaving cloth, telling and writing stories, ornamenting and decorating, preparing food.

The Chinese who came to trade sometimes stayed on. Perhaps they cooked the noodles of home; certainly they used local condiments; surely they taught their Filipino wives their dishes, and thus Filipino-Chinese food came to be. The names identify them: pansit (Hokkien for something quickly cooked) are noodles; lumpia are vegetables rolled in edible wrappers; siopao are steamed, filled buns; siomai are dumplings.

All, of course, came to be indigenized—Filipinized by the ingredients and by local tastes. Today, for example, Pansit Malabon has oysters and squid, since Malabon is a fishing center; and Pansit Marilao is sprinkled with rice crisps, because the town is within the Luzon rice bowl.

When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names for the ease of the clientele: this comida China (Chinese food) includes arroz caldo (rice and chicken gruel); and morisqueta tostada (fried rice).

When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed. This meant the production of food for an elite, nonfood-producing class, and a food for which many ingredients were not locally available.

Fil-Hispanic food had new flavors and ingredients—olive oil, paprika, saffron, ham, cheese, cured sausages—and new names. Paella, the dish cooked in the fields by Spanish workers, came to be a festive dish combining pork, chicken, seafood, ham, sausages and vegetables, a luxurious mix of the local and the foreign. Relleno, the process of stuffing festive capons and turkeys for Christmas, was applied to chickens, and even to bangus, the silvery milkfish. Christmas, a new feast for Filipinos that coincided with the rice harvest, came to feature not only the myriad native rice cakes, but also ensaymadas (brioche-like cakes buttered, sugared and cheese-sprinkled) to dip in hot thick chocolate, and the apples, oranges, chestnuts and walnuts of European Christmases. Even the Mexican corn tamal turned Filipino, becoming rice-based tamales wrapped in banana leaves. The Americans introduced to the Philippine cuisine the ways of convenience: pressure-cooking, freezing, pre-cooking, sandwiches and salads; hamburgers, fried chicken and steaks.

Add to the above other cuisines found in the country along with other global influences: French, Italian, Middle Eastern, Japanese, Thai, Vietnamese. They grow familiar, but remain “imported” and not yet indigenized.

On a buffet table today one might find, for example, kinilaw na tanguingue, mackerel dressed with vinegar, ginger, onions, hot peppers, perhaps coconut milk; also grilled tiger shrimp, and maybe sinigang na baboy, pork and vegetables in a broth soured with tamarind, all from the native repertoire. Alongside there would almost certainly be pansit, noodles once Chinese, now Filipino, still in a sweet-sour sauce. Spanish festive fare like morcon (beef rolls), embutido (pork rolls), fish escabeche and stuffed chicken or turkey might be there too. The centerpiece would probably be lechon, spit-roasted pig, which may be Chinese or Polynesian in influence, but bears a Spanish name, and may therefore derive from cochinillo asado. Vegetable dishes could include an American salad and a pinakbet (vegetables and shrimp paste). The dessert table would surely be richly Spanish: leche flan (caramel custard), natilla, yemas, dulces de naranja, membrillo, torta del rey, etc., but also include local fruits in syrup (coconut, santol, guavas) and American cakes and pies. The global village may be reflected in shawarma and pasta. The buffet table and Filipino food today is thus a gastronomic telling of Philippine history.

What really is Philippine food, then? Indigenous food from land and sea, field and forest. Also and of course: dishes and culinary procedures from China, Spain, Mexico, and the United States, and more recently from further abroad.

What makes them Philippine? The history and society that introduced and adapted them; the people who turned them to their tastes and accepted them into their homes and restaurants, and especially the harmonizing culture that combined them into contemporary Filipino fare.

Article of : Doreen Fernandez (Asian Cuisine)