User:George715/sandbox


 * Boiled Eggs
 * Balut – boiled duck embryo, generally safe to eat as the whole duck egg is intact and well cooked. The sight of the fully formed duckling complete with wings, ribbed feet and beak may not be too easily swallowed by the squeamish however.
 * Penoy – boiled regular chicken egg.
 * Quail Egg – boiled quail egg.


 * Grilled Meat Cuts
 * Barbecue – the term barbecue in the Philippines usually means bite size pieces of pork marinated, skewered and charcoal grilled. Chicken barbecue (BBQ for short) is also common.
 * Isaw, Helmet, Adidas and Betamax - grilled chicken (or pork) intestines, head, feet, and blood with funny names, respectively.
 * Atay, Balun-balunan, Puso - body parts liver, gizzard, heart.


 * Deep Fried Meat Balls
 * Bola Bola – deep fried balls with variations such as fish, squid, pork, chicken, beef, or combination. This is served with a sweet and spicy sauce or spiced vinegar.
 * Kikiam – ground meat wrapped in bean curd sheets, then deep fried.
 * Sausage – small cured meat cuts then deep fried.
 * Hotdog – deep fried hotdog, in different sizes - nite size, jumbo, meat types or combinations.
 * Waffle Hotdog - American-style waffles.


 * Dimsum
 * Siomai - meat dumpling wrapped in wonton wrapper with variations as either pork, shrimp, chicken, beef, sharks fin, or beef & shrimp.
 * Siopao - steamed pork bun with stuffing such as asado, bola bola, or egg, or combination.


 * Deep Fried – Batter Added 
 * Kwek Kwek and Tokneneng – boiled egg (duck, chicken or quail) covered in an orangy batter and deep fried in hot oil. Usually dipped in vinegar with onions, chili peppers and garlic.
 * Ukoy - shrimp, mung sprouts, carrots or any veggie thrown in formed into flat patty with a batter and deep fried.


 * Sushi Rolls


 * Plantains
 * Boiled Saba – Philippine plantain, boiled.
 * Banana Cue/Q – Philippine plantain fried in hot oil coated with caramelized brown sugar and served on a barbecue stick like a barbecue.
 * Maruya – deep fried plantain slices held together by a batter.
 * Turon – sweet spring rolled plantain with a slice of jackfruit flesh and brown sugar, deep fried.


 * Root Crops
 * Camote Cue/Q – sweet potato served the same way as banana cue/q.
 * Kalingking - sweet potato cut french fries style, a handful are held together in batter and deep fried.


 * Fresh Fruits
 * Watermelon - sliced.
 * Singkamas – sliced jicama topped with fermented shrimp.
 * Pinya – sliced pineapple on stick.
 * Mangga – sliced crunchy mangoes topped with salt or fermented shrimp.
 * Lanzones
 * Santol
 * Guapple - giant guava the size of a big apple, sprinkled with salt, very crunchy.


 * Pancakes
 * Pancake – smothered with margarine.
 * Japanese Pancake – with variation in filling.
 * Crepe – with variation in filling.
 * Waffle– with variation in filling.


 * Native Cakes
 * Puto Bungbong – exact Philippine version of the Puto Bambu sold at Pasar Seni in Kuala Lumpur and where "white" tourists are going gaga. Here, the mixture of grounded rice and sugar is steamed over a real bamboo over claypot heated by charcoal and not by industrial stove. Sold especially during the 9 days of "Misa de Gallo" a very long time tradition of early morning mass prelude to the eave of Christmas.
 * Nilupak – a steady fixture along the streets abutting markets, this local pudding variety is made from sweetened pounded root crop tuber and formed in a style of mashed potato but with drier and stickier consistency.
 * Bico
 * Puto
 * Kalamay
 * Bibingka
 * Palitaw - made out of glutinous rice that is ground to a paste, then formed to a thin oblong patty. This is dunked in boiling water until it rises, hence the name palitaw (to float or rise). Then it is rolled in grated coconut and then topped with a mixture of white sugar and roasted sesame seeds.
 * Kuchinta
 * Pichi Pichi - gelatinous cassava patties rolled in grated coconut.
 * Espasol
 * Ube
 * Ube Halaya
 * Sapin Sapin
 * Suman - glutinous sweet boiled and flavored rice or grated and boiled cassava wrapped in leaf. Can be sweetened or unsweetened and dipped in sugar or a coconut jam sauce.


 * Asian Inspired Cakes
 * Mochi
 * Buchi
 * Peanut Ampao
 * Tikoy
 * Hopia


 * Bread & Pastries
 * Donut - plain fried ones sprinkled with sugar.
 * Pan de Coco - a small bun filled with coconut gratings sweetened over a low heat.
 * Ensaymada - a lighter and fluffier bun topped grated cheese and an icing mixture of butter and sugar
 * Empanada - fried puff pastry with variation in sweet and savory fillings.


 * Fusion
 * Putopao - another Philippine product of fusion ingenuity, the common Chinese pao or bao or steamed meat bun has its dough substituted by steamed rice cake instead.


 * Beverage/Palamig
 * Gulaman - refreshing drink made from brown sugar syrup and water, made heavier by adding colorful squiggly pieces of jelly from agar agar sometimes mixed with evaporated milk.
 * Sago - brown sugar syrup mixed on iced water with tapioca balls.
 * Mix - Gulaman and sago.
 * Buko Juice - coconut juice and shreds.
 * Melon Juice - grated melon and it's natural juice mixed in water, sugar, and evaporated milk.


 * Creamed Palamig
 * Buko Macapuno Cream - young sport coconut shredded/grated with very diluted mixture of cream and condensed milk, almost like evaporated milk, in a portable cup.
 * Buko Macapuno Pandan Cream - likewise, with Pandan (screwpine flavor and/or jelly distinguished by its green color.
 * Buko Macapuno and Nata de Coco Cream - likewise but added with Nata from coconut (the jelly formed from fermented coconut juice).
 * Jelly Cream - an all-jelly cast, including Nata de Coco.
 * Combined Macapuno & Jelly


 * Sorbetes/Ice Cream

Low income workers patronize them the most as they commute to their homes, often taking two-hour trips. These are noted in the open streets where they are the cheapest and these are what most bloggers and media immediately see. But there are ones that are as even cleaner as those found in Bangkok or at par with those in hawker centers in Taiwan, Singapore and Malaysia, or Japan and Korea.

This is one of the ultimate selections when it comes to Filipino comfort food. This is made out of noodles that are either boiled and has a variety of toppings or are sautéed together with its savory components. This can be found (albeit rarely) in small, clear plastic bags in the streets and are usually eaten on site with a fork. It has Chinese influences.
 * Pansit


 * Bihon Guisado - a sauté of garlic, onion, with boiled and shredded chicken breast or diced pork, with or without diced chicken/pork liver, carrots, and cabbage/Chinese cabbage, is poured with chicken stock and soy. Then rice noodles are put on the mixture and will be cooked until the stock is fully absorbed.


 * Pancit Malabon - can be found by some highways by the bilao (winnowing basket). It is made with thick rice noodles coated in an egg and/or crab fat sauce, and topped anything desired like pork, seafood, cabbage, etc.


 * Pancit Luglug/Pancit Palabok

Mall walkways and Food Courts offer a wide selection of Street Food menu and that is some notches less in worrying about hygiene. Expect the cost to be a little bit higher, although that would just come up to be in cents difference.

For a taste of street food without the accompanying risk, try out the following establishments:


 * Balut Eggspress - serves balut, kwek kwek and one day old chicks, which are quite literally day old chicks marinated and fried in hot oil then eaten whole including the bones. They have a stall in the MRT-3 Ayala Station.


 * Nanay Q - serving special pork and chicken BBQ, liempo, grilled fish and shrimps. They also serve special Pinoy dishes such as Beef Caldereta, Menudo, Pinapaitan, Gambas and Sinigang. Sisig is also their specialty. They have branches at Robinsons Pioneer and Edsa Central. You may visit for more info..

Carinderias sound like Spanish style cooking but there is no relation to it. It's simply a collective term for a working class type of eating stall, now with table and seats for sit-in meals, more as a hole-in-the-wall or a makeshift school canteen (some may have wheels) for the lowly construction worker, the jeepney driver, or the student low and tight on budget. The style of presenting the food (no menus but some have posted menus) is laid out on a glass-covered or open counter in pots or deep square aluminum platters (for the more classy ones) and where the customer can just scan his eyes and choose what he wants.

Panaderias are bakeries dispensing bread and pastries. But the line is not clear if they are a separate class of their own or as Street Food. Goldilock's Bakeshop operate as a full-time restaurant but they can have some presence in malls as food stand types. Dunkin' Donuts or Mister Donut also establish their presence as either a shop with dining tables or as a stand-alone stalls.

Regional Dishes
The following are the regional dishes that have assimiliated into the restaurants, canteens, and carinderias in Manila.


 * Northern Luzon Island Region or Ilocos (Ilocano) - Ilocanos are know industrious and thrifty brought about by the origina people who lived in limited cultivable strip of land bounded between the sea and the Cordillera mountain range.
 * Pinakbet - vegetable dish seasoned with fermented fish
 * Papaitan - tripe seasoned with bile secretion
 * Dinengdeng

They also excel in fine desserts:
 * Central Luzon Island Region (Kapampangan) - Pampagueños lead in the art of cooking combining the best of Spanish and Chinese legacies.
 * Relyeno - stuffed fish or chicken
 * Pastel
 * Cocido
 * Pansit Palabok - noodle dish
 * Turon de Casuy
 * Mazapan
 * Leche Flan
 * Biscochos Borrachos


 * Central Luzon Island Region or Tagalog (Tagalog) - The Tagalog are generally good cooks too.
 * Adobo - now considered as National Dish, it's pork, beef, or chicken marinated in soy sauce and vinegar.
 * Sinigang - Philippines answer to Tom Yam, a meat, poultry, or seafood boiled in a variety of sour fruits (guava, ginger lily fruit, santol, in many cases, tamarind,etc.). Any combination is accepted.
 * Dinuguan - internal organs of butchered animals and cooked with pork blood. (Note: eating animal organs was introduced by the Spaniards).
 * Hipong Halabos - boiled shrimp
 * Kari-Kari - beef parts flavored by vegetables and pounded peanut turned into sauce.
 * Biya with Gata - fish cooked in coconut milk.
 * Pangat - fish cooked without coconut milk.


 * Southern Luzon Peninsula Region or Bicol (Bicolano) - Bicolanos are considered the hotties because they can tolerate chili more than any Filipinos. They also like coconut milk.
 * Pinangat - sauteed seafood with coconut meat and hot pepper.
 * Tanaguktok - fish stuffed with tomatoes, onions, and hot pepper wrapped in banana leaf.
 * Gulay na Natong - Taro leaves cooked in coconut milk
 * Bicol Express - very hot meat dish


 * Western Visayas Islands Region or Iloilo (Ilongo) - The islands are fertile and more blessed with rain than the other Visayan islands and the waters abound with fish. Ilongos are the most creative in the Visayas when it comes to ccoking.
 * Pansit Molo - soup with wanton like dumplings.
 * Laswa - vegetables cooked in little water with fermented fish.
 * Linagpang - broiled fish.
 * Inasal - another fish cooked over charcoal.
 * Kadyos - vegetables with fish or meat.


 * Central Visayas Islands Region or Cebu (Cebuano) - Cebuanos live on these dry and barren islands and are corn eating rather than rice eating people. They have been influenced more by the Mexicans.
 * Corn Suman - corn desert removed from the cob and rewrapped in the husk.
 * Utap or Hojaldres - Cebuano biscuit.


 * Eastern Visayas Islands Region or Samar-Leyte (Waray) - Warays are coconut milk lovers minus the hot chili pepper.
 * Kinilao - raw fish in lime and vinegar.

Local Snack or Ice Cream Parlors
Some of the food offered by these parlors may be also be on restaurant menus (since these are categorically dessert items), those that specialize in local cuisine. But these parlors are also a separate category of their own. Goldilocks and Red Ribbon, super hygienic Americanized establishments stand out from the rest usually found in malls, and from the humble food stalls in the public markets where they originated. These two are basically bakeshops but they function as native ice cream parlors, serving more or less the following which are authentically or adaptively Filipino:
 * Ice Cream - mostly serving never heard flavors at least in the western world such as purple yam, avocado, carabao cheese, coconut, or pandan.
 * Sago Parfait - tapioca balls parfait.
 * Creamed Coconut and Pandan flavored Jellies
 * Almond Jellies Lychees - also with shaved ice.
 * Sweetened Sport Coconut Flesh - also with shaved ice.
 * Frozen Fruit Salad
 * Halo-Halo - the queen of Philippine Snacks/Desserts, a Japanese invention of a salad of sweet beans and peas, jellies, and fruits and shaved ice found everywhere in the Far East. The Philippine version always has these ingredients - young sweetened coconut shreddings called Macapuno, nipa palm nut flesh or Kaong, Pinipig or toasted sweet rice, Ube or purple yam paste, Leche Flan or egg custard, and ice cream.
 * Guinomis - Pinipig or toasted sweet rice and sago in coconut syrup and shaved ice.
 * Mango Jam
 * Mais con Yelo (Hielo) - iced sweet corn porridge in syrup
 * Saba con Yelo (Hielo) - iced stewed plantain in syrup
 * Langka con Yelo (Hielo)- fresh jackfruit in syrup
 * Mangga at Sumang Malagkit - Philippine version of the Thai mango and glutinous sweet rice. In this case the rice is steamed while wrapped in banana or palm leaf.
 * Banana and Young Coconut Pies
 * Leche Flan or Custard
 * Mango Pudding
 * Crema de Fruta - layered fruit cocktail cake.
 * Cashew Tart
 * Egg Bonbon
 * Silvana
 * Polvoron - some foreigners call this volcano candy because it inevitably spews the powdery concoction once the mouth is opened while chewing it, a Spanish shortbread from flour, sugar, carabao's milk, and nuts.

Fast Food Joints
Even while the enlightened world hates McDonalds/Pizza Hut guts, Filipinos are great lovers of its dining style and menus - hotdogs on stick, hotdogs on bun, hamburgers, or cheeseburgers, pizzas, and spaghettis. Their pictures proliferate everywhere, be it as street food or sit-in meal. Manileños also love donuts in the personification of which began with Dunkin' Donuts and Mister Donut, which were dethroned by the J. COs and Krispy Kremes. On a side note, Philippine-style spaghettis are made sweeter than usual.

Manila has most of the usual American fast food chains such as McDonald's, Burger King, Wendy's, Pizza Hut, Subway, Dairy Queen, Shakey's Pizza, Taco Bell, Dunkin' Donuts, TGIF, Italianni's, Outback, and KFC. Jollibee, the Filipino counterpart of McDonald's who now eclipses it's once held dominant position, is very common in Manila. It started out as a spoof spin-off of McDonald's, copying its menu and business model but substituting it with local ingredients (ex. mango pie for apple pie) and taking consideration of the local palate, now has become a billion dollar peso-franchise business empire. Another spin-off of this business is Chowking, the same business model and packaging (styrofoam, plastics, and cardboard) but with Chinese influenced menus and has become as ubiquitous as Jollibee and McDonald's. Another spin-off to the spin-off is Mang Inasal, this time the theme is country or provincial style menu with packaging this time using banana leaf and cane and bamboo baskets as plates, and claypots as serving plates catering to native food lovers.

Coffee shops such as Starbucks and Seattle's Best have also recently become quite common in malls and commercial centers. Meals could be as low as US$2 to US$3 in most fast food joints. A typical burger meal with fries and a drink would fall under this range.

Pulutan
The Philippines has its own version of the Spanish Tapas but little is known about it outside the country even if Filipinos have invaded almost all corners of the globe, employed and even permanently residing in their host countries. Anyway, it's more or less the same kind of presentation - as a finger, toothpick, or fork food, and relevance - to accompany any alcoholic drink, mostly beer, on a social gathering between neighbors, relatives, work colleagues, peers, and clients and mostly fall under male-bonding or camaraderie social dining. It comes from the root word "PULOT" meaning "to pick up".

It is always served in a communal plate or bowl with plenty of forks (if it needs to pick up the food, otherwise finger is OK) arrayed on a plate like oars on a boat. If there's a need for a dipping sauce, then a bowl is also served with it to be used communally.


 * Boiled
 * Mani - (peanuts) are often sold boiled in the shell, salted. (Note that peanut is also called Mani in Latin America.)
 * Balut - duck embryo.


 * Fried & Boiled
 * Tokwa't Baboy - tofu fried with boiled pork, all diced and mixed together then dipped in a garlic-flavored soy sauce or vinegar dip.


 * Deep Fried
 * Chicharrón - (also spelled chicharon or tsitsaron), pork rinds that have been salted, dried, then fried.
 * Chicharong Bituka - pig intestines that have been deep fried to a crisp.
 * Chicharong Bulaklak - similar to chicharong bituka it is made from mesenteries of pig intestines and has a bulaklak or flower appearance.
 * Chicharong Manok - chicken skin that has been deep fried until crisp.
 * Mani - (peanuts) deep fried in garlic, and may be spiced.
 * Pea - all varieties from chick peas to endadame (not fried), same as peanuts.
 * Kropeck - fish and shrimp crackers.


 * Grilled
 * Pusit - Squid
 * Octopus -
 * Hipon - Shrimp
 * Isda - skewered fish, all sorts.
 * Pork
 * Barbekyung Isaw - chicken or pig intestines marinated and skewered.
 * Barbekyung Tenga - pig ears that have been marinated and skewered.
 * Barbekyung Baboy or Pork Barbecue - skewered pork marinated in a usually sweet blend.
 * Lechong Manok - skewered piece or rotisseried whole chicken marinated in a usually sweet blend.
 * Betamax - salted solidified pork or chicken blood which is skewered.
 * Adidas - which is grilled or sautéed chicken feet.
 * Sisig- made from the pig's cheek skin, ears, liver, and even brains that are initially boiled, then grilled over charcoal and afterwards minced and cooked with chopped onions, chillies, and spices.