Filipino cuisine

rice dish

cooked ear of pig for human food consumption

thumb|Picadillo served with rice Picadillo (, "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region. The name comes from the Spanish word picar, meaning "to mince".

species of true bug

flesh from quail

Pinakbet, also known as pakbét, is a Filipino vegetable dish characterized by its savory, earthy, and complex flavor profile, primarily derived from the pungent, salty umami of fermented fish sauce made from anchovies (buggúong or bagoong isda) or, in some modern variations, shrimp paste (armang or bagoong alamang). It traditionally consists of a variety of vegetables, including eggplant, tomato, okra, bitter melon, string beans, and sweet potato, although modern versions may use squash as a substitute. It is commonly served as a main course and eaten with steamed rice. Originating from the Il

species of sea catfish

species of fish

Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes.

Hokkien and Teochew dish

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. They can also frequently be oven-baked.

type of food

Bopis (bópiz in Spanish) is a piquant Filipino dish of pork or beef lungs and heart sautéed in tomatoes, chilies and onions.

chili pepper cultivar

thumb|right|Philippine tocino

generic term which refers to numerous different types of sausages originating from China

thumb|Calabaza fruits for sale in a supermarket in the Philippines thumb|Calabaza vine Calabaza is the generic name in the Spanish language for any type of winter squash. Within an English-language context it specifically refers to the West Indian pumpkin, a winter squash typically grown in the West Indies, tropical America, and the Philippines. Calabaza is the common name for Cucurbita moschata in Cuba, Florida, Puerto Rico, Mexico and the Philippines (where it is also spelled kalabasa). C. moschata is also known as ahuyama in Colombia, the Dominican Republic and Venezuela; ayote in Central A

Paksiw () is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked.

species of plant

coffee varietal grown in the Philippines

dried or cured beef, mutton or venison

Daing, tuyô, buwad, or bilad () are 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" versions which fillet 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.

Tsokolate ( ), also spelled chocolate is a native Filipino thick hot chocolate drink. It is made from tabliya or tablea, tablets of pure ground roasted cacao beans, dissolved in water and milk. Like in Spanish and Mexican versions of hot chocolate, the drink is traditionally made in a tsokolatera and briskly mixed with a wooden baton called the molinillo (also called batidor or batirol), causing the drink to be characteristically frothy. Tsokolate is typically sweetened with a bit of muscovado sugar, and has a distinctive grainy texture.

Philippine shrimp dish

Filipino appetizer

Filipino deep-fried appetizer

Filipino savory mung bean soup

starchy inner core of banana pseudostems

thumb|Common setup of a Filipino carinderia

Filipino appetizer