Ginataang Langka is a Filipino dish of young jackfruit, locally called "langka", cooked in coconut milk or "gata", giving it a creamy texture. For added flavor, the dish is combined with pork meat.
Monggo is the Filipino term for mung beans, part of the legume family. Mung beans are cooked in sautéed garlic, onions and tomatoes. The mixture is then slowly simmered in water until the stew thickens.
Pancit is what Filipinos call for stir-fried noodle dishes influenced by Chinese cuisine. The recipe uses long noodles, and stir fried with a number of ingredients. It is prepared with soy sauce, garnished with vegetables, chicken and laced with rich seasonings.
Palabok is one of the top food choices for Filipinos in any special occasion. Rice noodles, known as cornstarch sticks, are boiled and drained, and are topped in a rich orange-colored sauce. The sauce is made from starches and seasonings, and is mixed with annatto seeds which give the sauce its distinct color. The dish is then elaborately garnished with hard-boiled eggs, scallions and chicharon (pork rinds).
Fried | Grilled Fish
Boneless Marinated Milkfish
Milkfish marinated in vinegar, garlic, salt, and pepper. (Fried Daing na Bangus)
Grilled | Fried Milkfish in half (Bangus)
Pork Barbecue, in the Filipino sense, is grilled meat quite different from Western-style barbecue. While Western pork barbecue uses a whole slice of meat, Filipino pork barbecue uses pieces of meat which are skewered in bamboo sticks, much like the Middle Eastern kebab. This grilled dish owes much to its Western influence, marinating and grilling meat in a savory and sweet red sauce.
Puto is a steamed rice cake popular as a snack among Filipinos. Rice flour is mixed with sugar, water and baking powder, and is then steamed. Puto are served in rather small round pieces, yet they are full of flavor.