| Alternative names | Galyetas, Galletas de Bacolod |
|---|---|
| Type | Biscuit |
| Place of origin | Philippines |
| Region or state | Tagalog and Ilonggo |
Galletas pesquera, often simply called galletas or galyetas, are Filipino biscuits. They are characteristically very thin and disc-shaped, usually with three or more small perforations. They are popular in Tagalog and Ilonggo regions. [1] [2] [3]
Bukayo is a Filipino dessert made from sweetened coconut strips. It is traditionally made by simmering strips or shredded bits of young, gelatinous coconut (buko) in water and sinuklob, which is sugarcane muscovado sugar melted into a chewy caramel-like consistency. Dryer versions of bukayo with a crumbly texture are known as bocarillo. Bukayo can be eaten on its own, usually rolled into little balls. But they can also be used as garnishing and fillings for other desserts, most notably for pan de coco and sinudlan empanada.
Arroz caldo, also spelled Aroskaldo, is a Filipino rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (patis) as condiments, as well as a hard-boiled egg. Most versions also add safflower (kasubha) which turns the dish characteristically yellow. Arroz caldo is also known as pospas in Visayan regions, though pospas has slightly different ingredients.
Camaron rebosado is a deep-fried battered shrimp dish in Philippine cuisine. It is usually served with a sweet and sour sauce. It is a common dish in Philippine cuisine.
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.
Tapuy, also spelled tapuey or tapey, is a rice wine produced in the Philippines. It is a traditional beverage originated from Banaue and the Mountain Province, where it is used for important occasions such as weddings, rice harvesting ceremonies, fiestas and cultural fairs. It is produced from either pure glutinous rice or a combination of glutinous and non-glutinous rice together with onuad roots, ginger extract, and a powdered starter culture locally known as bubod. Tapuy is an Ilocano name. The wine is more commonly called baya or bayah in Igorot languages.
Maja blanca is a Filipino dessert with a gelatin-like consistency made primarily from coconut milk. Also known as coconut pudding, it is usually served during fiestas and during the holidays, especially Christmas.
Puto seco, also known as puto masa, are Filipino cookies made from ground glutinous rice, cornstarch, sugar, salt, butter, and eggs. They are characteristically white and shaped into thick disks. They have a dry powdery texture.
Rosquillos are Philippine cookies made from flour, eggs, shortening, sugar, and baking powder. They were originally created by Margarita “Titay” T. Frasco in 1907 in Liloan, Cebu. The name means "ringlet" in Spanish and was reputedly coined by Philippine President Sergio Osmeña.
Taba ng talangka, also known simply as aligi, is a Filipino seafood paste derived from the roe and reddish or orange tomalley of river swimming crabs or Asian shore crabs (talangka).
Panyalam or panyam, is a traditional Filipino-Bangsamoro fried rice pancake. It is made with ground glutinous rice, muscovado, and coconut milk mixed into a batter that is deep-fried.
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, causing the drink to be characteristically frothy. Tsokolate is typically sweetened with a bit of muscovado sugar, and has a distinctive grainy texture.
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds.
Galletas de patatas, commonly sold as egg cracklets, are Filipino biscuits. They are characteristically thick and square-shaped with upturned edges. The name is derived from the curving browned lower edge which resembles a potato. It is also called galletas de huevos due to the use of egg-white glazing, or tengang daga due to its shape.
Camachile cookies, also known as quinamunsil, are Filipino ladyfinger cookies that are characteristically shaped like the fruits of the camachile tree. They are traditionally eaten with hot drinks for breakfast or merienda.
Linarang, also known as larang or nilarang, is a Filipino fish stew originating from the Central Visayas islands. It is made with fish in a spicy and sour coconut milk-based broth with garlic, red onions, tomatoes, fermented black beans (tausi), chilis, and sour fruits.
Linga, also known as longa, are Filipino cookies originating from Davao del Sur in the Philippines. The name comes from sesame seeds, which are known locally as linga in the Visayan languages or longa in the Davaoeño language. They are made from flour, sugar, salt, shortening, and sesame seeds. They are characteristically flat and baked until they are a deep brown color. They range in shape and size from small and circular to large and oblong. They are usually dipped in hot drinks like coffee or tsokolate before eating.
Binakle is a type of steamed rice cake originating from the Ifugao province of the Philippines. It is made from glutinous rice (diket) that is pounded into a paste, wrapped in banana or rattan leaves, and steamed. Variants may also add sesame seeds or sweet potato. They are popularly eaten on special occasions or as a snack. Uncooked binakle, along with rice wine (baya), are common offerings to the bulul ancestor spirits in Ifugao rituals.
Dayok is a Philippine condiment originating from the islands of Visayas and Mindanao in the Philippines. It is made from fish entrails, excluding the heart and the bile sac. It is fermented with salt, and sometimes rice wine (pangasi) and various herbs. It has a sharp umami and salty flavor very similar to patis and bagoong. They are sold in sealed glass bottles.
Panocha mani, or simply panutsa or samani, is a Filipino brittle confection made with muscovado sugar or sangkaka, whole peanuts, and butter. It can also be made with whole pili nuts. It is similar to bagkat, another Filipino confection made from ground roasted or fried nuts and sugar, but the latter has a chewy texture.
Lumlom is a pre-colonial Filipino fermented fish dish originating from the province of Bulacan in the Philippines. It is uniquely prepared by burying the fish in mud for a day or two, allowing it to ferment slightly. After fermentation, it is cleaned and cooked as paksiw sa tuba, with spices, nipa vinegar, and sometimes coconut cream. It is popularly eaten as pulutan.
