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
37–44 of 44
Pochero
A Filipino tomato-based stew commonly prepared with pork, plantain-style banana, potatoes, cabbage, green beans, and chickpeas.
Puto
A Filipino steamed rice cake made from a sweet rice-based batter and often served plain or topped with cheese.
Rellenong Bangus
A deboned milkfish is stuffed with a savory mixture of flaked fish, aromatics, vegetables, and seasonings before being fried or baked.
Sinigang
A Filipino sour soup built around tamarind, vegetables, and a variable protein such as pork, fish, or shrimp.
Suman
Suman is a Filipino steamed sticky-rice cake cooked with coconut milk and sugar and wrapped in banana leaves.
Tortang Talong
A Filipino eggplant omelet made by coating or mixing cooked eggplant with beaten egg and pan-frying it in oil.
Turon
Turon is a Filipino fried snack made from banana and often jackfruit wrapped in a wheat-based wrapper and coated with caramelized sugar.
Ukoy
Ukoy is a Filipino deep-fried shrimp fritter made with prawns, mung bean sprouts, sweet potato, and a crisp flour-based batter, commonly served with vinegar or a savory dipping sauce.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.