25 Philippine specialties - Page two

25 more Philippine
cuisine specialties

M to Z

Continued from first page

Menudo

A hearty meat (usually pork or chicken), sausage and vegetable stew. Adapted from Spanish cuisine.

Morcon

Simmered, steamed or braised rolled flank steak stuffed with assorted ingredients including chopped sausage and boiled eggs.

Pan de Sal

Slightly sweet bread roll. Despite its Spanish name ("salt bread"), it is minimally salty.

Pinakbet

Vegetable stew made with tomatoes, bittermelon, eggplant and okra. Seasoned with Bagoong (fermented fish paste).

Puto

Sweet steamed rice-flour cake. Usually vividly colored (see photo above).

Rellenong Manok

Deboned whole chicken stuffed with a meat mixture and boiled eggs.

Sinangag

Leftover steamed rice fried with garlic. Popular at breakfast.

Tapa

Marinated, then fried air-cured beef.

Tinola

Meat or seafood soup-stew flavored with ginger and garlic.

Tocino

Cured, slightly sweet pork. A popular breakfast meat.

Ukoy

Shrimp and mung bean sprouts are battered and shaped into a disk, then deep fried.

for Top 10 Famous Philippine Foods

Photo by Putopops - PD

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