A FOOD TRADITION
Filipino Cuisine
A diverse national cooking tradition shaped by Austronesian, Chinese, Spanish, and American influences, with strong regional variation.
Dishes linked to this cuisine
13–24 of 44
Dinuguan
A Filipino savory stew of pork and pork blood simmered with vinegar, garlic, onion, and chili in many preparations.
Escabeche
A Belizean escabeche is a tangy chicken-based soup or stew with onions softened in vinegar and aromatic seasonings.
Ginataang Kalabasa at Sitaw
A Filipino vegetable stew of winter squash and yardlong beans simmered in coconut milk, typically seasoned with aromatics and sometimes supplemented with pork or seafood.
Ginisang Monggo
A Filipino sautéed-and-simmered mung bean dish built with garlic, onion, tomato, and commonly pork or other savory additions.
Halo-Halo
A Filipino shaved-ice dessert layered with sweetened fruit, beans, jellies, milk, sugar, and assorted toppings.
Kadyos, Baboy, Langka
A traditional Ilonggo soup of pigeon peas, pork and jackfruit, commonly soured with batwan.
kadyos, manok, kag ubad
Explore the dish and its connections.
Kare-Kare
A Filipino peanut-based stew of tender meat and vegetables, traditionally served with shrimp paste as a savory accompaniment.
Kinilaw
Kinilaw is a Filipino raw-fish preparation cured in vinegar and commonly seasoned with onion, ginger, and fresh chili.
Kutsinta
Kutsinta is a Filipino steamed rice cake made from rice flour and sugar, set with lye water and commonly served with grated coconut.
Laing
Taro leaves are slowly simmered in coconut milk with aromatics, chili, and commonly pork or shrimp paste until richly flavored.
Leche Flan
Leche flan is a Filipino steamed caramel custard made primarily from eggs, sweetened milk, and sugar.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.