Kalamay, is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone but is usually used as a sweetener for a number of Filipino desserts and beverages.
Laing is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as pinangat. Laing is also a type of ginataan, and thus may also be referred to as ginataang laing. Laing is eaten paired with white rice or bread. It is also commonly eaten as a side dish to meat.
Latík refers to two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream used as a dessert sauce. In the northern Philippines, it refers to solid byproducts of coconut oil production, used as garnishing for a variety of desserts.
Bahalina, sometimes called "coconut red wine", is a traditional Filipino palm wine made from fermented coconut or nipa palm sap. It is derived from tubâ that has been aged for several months to several years. It originates from the Visayas and Mindanao islands of the southern Philippines. It is deep brown-orange in color and has a slightly bitter astringent taste.
Gising-gising, also known as ginataang sigarilyas, is a spicy Filipino vegetable soup or stew originating from the provinces of Nueva Ecija and Pampanga in the Philippines. It is traditionally made with chopped winged beans, and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang. The name literally means "wake up, wake up". It can be eaten alone, on top of rice, or as a side dish to grilled meat dishes. It is a type of ginataan.
Samalamig, also known as palamig, refers to various traditional Filipino sweet chilled beverages that usually include jelly-like ingredients. They can come in various flavors. They are commonly sold by street vendors as refreshments. Typical ingredients of the drinks include gulaman (agar), sago pearls, kaong, tapioca pearls, nata de coco, and coconut. They are usually anglicized as pearl coolers or pearl and jelly coolers.
A chori burger, also known as a chorizo burger, is a Filipino hamburger characteristically made with chorizo (longganisa) patties, banana ketchup, mayonnaise, and atchara, in addition to tomatoes and lettuce. It was first popularized by Merly's BBQ, a street food stall in the island of Boracay in the Philippines. A version of the burger with a half-longganisa and half-beef patty from Jeepney Restaurant was declared the best burger in New York City in Time Out's 2014 "Battle of the Burgers" competition.
Ginataang langka, is a Filipino vegetable stew made from unripe jackfruit in coconut milk and spices. The dish includes a wide variety of secondary ingredients like seafood, meat, and other vegetables. The dish also commonly adds bagoong alamang and may be spiced with chilis or soured with vinegar. Notable variants of the dish are ginataang kamansi and ginataang rimas which use breadnut and breadfruit, respectively. Ginataang langka is a type of ginataan.
Ube cake is a traditional Filipino chiffon cake or sponge cake made with ube halaya. It is distinctively vividly purple in color, like most dishes made with ube in the Philippines.
Ginataang ampalaya, is a Filipino vegetable stew made from bitter melon and tinapa in coconut milk, bagoong alamang, and spices. The dish can also be made with pork or shrimp and other vegetables. The dish is characteristically savory and slightly bitter due to the ingredients used. It is a type of ginataan.
Ginataang manok is a Filipino chicken soup made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion, patis or bagoong alamang, and salt and pepper. It is a type of ginataan. A common variant of the dish adds curry powder or non-native Indian spices and is known as Filipino chicken curry.
Ice buko, also known as buko ice candy or coconut popsicle, is a Filipino frozen dessert made from condensed milk, young coconut (buko) strips, and coconut water. It is basically a frozen version of the buko salad. They can be sold on popsicle sticks or in plastic bags as ice candy. They commonly include other ingredients like peanuts, pinipig, macapuno, pandan leaf extracts, various fruits, or sweetened mung beans. They are popular desserts during the summer and are commonly sold by sari-sari stores and sorbeteros.
Buko salad, usually anglicized as young coconut salad, is a Filipino fruit salad dessert made from strips of fresh young coconut (buko) with sweetened milk or cream and various other ingredients. It is one of the most popular and ubiquitous Filipino desserts served during celebrations and fiestas.
Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk and sugar. They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine. It is also known as nilusak, linusak, niyubak, linupak, or lubi-lubi, among many other names, in the various languages of the Philippines.
Buko pandan cake, also known as pandan macapuno cake or coconut pandan cake, is a Filipino chiffon or sponge cake (mamón) flavored with extracts from boiled pandan leaves and frosted with cream with young coconut strips and/or macapuno as toppings or fillings. It is a cake version of the traditional Filipino pairing of buko pandan. It is similar to the pandan cakes other parts of Southeast Asia, but differ in that it is not served plain. It is always frosted with cream and coconut.
Sprouted coconuts or coconut sprouts are the edible spherical sponge-like cotyledons of germinating coconuts. They have a crunchy watery texture with a slight sweetness. They are eaten in coconut-growing countries either as it is or as part of various dishes. They are not commercially produced. They are also known variously as coconut pearl, coconut "embryo", coconut apple, or coconut cotyledon in English.
Ginataang labong or ginataang tambo is a Filipino vegetable stew made from bamboo shoots in coconut milk and spices with seafood or meat. It is the most common way of preparing bamboo shoots in Philippine cuisine. Ginataang ubod is a variant of the dish made with heart of palm but is otherwise prepared identically. It is a type of ginataan.
Nata de piña, also marketed as pineapple gel or pineapple gelatin, is a chewy, translucent, jelly-like food produced by the fermentation of pineapple juice. It is a traditional dessert in the Philippines, produced since the 18th century using waste pineapple juices from the piña fiber industry in Pagsanjan, Laguna. It has a sweet-sour taste and is popularly used in fruit salads, jams, ice creams, candies, and various other dishes.
