202 Dishes

Side, Snack, Appetizer

Applesauce

Apple sauce or applesauce is a purée (not necessarily served as a true sauce) made of apples. it can be made with peeled or unpeeled apples and may be spiced or sweetened. apple sauce is inexpensive and is widely consumed in north america and some parts of europe.a wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. formerly, sour apples were used to make savory apple sauce.commercial versions of apple sauce are readily available at supermarkets and other retail outlets.

Side, Snack, Appetizer

Atchara

Atchara (also spelled achara or atsara) is a pickle made from grated unripe papaya originating from the philippines. this dish is often served as a side dish for fried or grilled foods such as pork barbecue.

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Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. it is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (blt)), or as a flavouring or accent (as in bacon bits in a salad). bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. the word is derived from the proto-germanic *bakkon, meaning "back meat". meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". such use is common in areas with significant jewish and muslim populations as both religions prohibit the consumption of pork. vegetarian bacons such as "soy bacon" also exist.

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Bakpia

Bakpia (javanese: ꦧꦏ꧀ꦥꦶꦪ, romanized: bakpia; chinese: 肉餅; pe̍h-ōe-jī: bah-piáⁿ; lit. 'meat pastry'- the name it is known by in indonesia) or hopia (chinese: 好餅; pe̍h-ōe-jī: hó-piáⁿ; lit. 'good pastry' - the name it is known by in the philippines) is a popular indonesian and philippine bean-filled moon cake-like pastry originally introduced by fujianese immigrants in the urban centers of both nations around the turn of the twentieth century. it is a widely available inexpensive treat and a favoured gift for families, friends and relatives. in indonesia, it is also widely known as bakpia pathok, named after a suburb of yogyakarta which specialises in the pastry. these sweet rolls are similar to bigger indonesian pia, the only difference being the size.

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Balut

Balut ( bə-loot, bah-loot; also spelled as balot) is a fertilized developing egg embryo that is boiled and eaten from the shell. it is commonly sold as street food in south china and southeast asian countries, notably the philippines, cambodia (khmer: ពងទាកូន, paung tea kaun) and vietnam (vietnamese: trứng vịt lộn). the term comes from the filipino language. the length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.

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Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

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Chicharrón

Chicharrón (spanish: [tʃitʃaˈron], andalusian: [ʃiʃaˈron], plural chicharrones; portuguese: torresmo [tuˈʁeʒmu, toˈʁezmu, toˈʁeʒmu]; filipino: chicharon; chamorro: chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. chicharrón may also be made from chicken, mutton or beef.

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Chicken lollipop

Chicken lollipop is an hors d'oeuvre popular in indo-chinese cuisine. chicken lollipop is, essentially a frenched chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. it is usually served hot with szechuan sauce.

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Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

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Croutons

A crouton is a piece of rebaked bread, often cubed and seasoned. croutons are used to add texture and flavor to salads—notably the caesar salad—as an accompaniment to soups and stews, or eaten as a snack food.

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Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

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Escabeche

Escabeche is the name for a number of dishes in spanish, portuguese, filipino and latin american cuisines, consisting of marinated fish, meat or vegetables, cooked in an acidic sauce (usually with vinegar), and colored with paprika, citrus, and other spices. in both spain and latin america, many variations exist, including frying the main ingredient before marinating it. escabeche of seafood, fish, chicken, rabbit, or pork are common in spain and portugal. eggplant escabeche is common in argentina.

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Fish ball

Fish balls are rounded meat balls made from fish paste which are then boiled or deep fried. similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch.fish balls are popular in east and southeast asia, where it is eaten as a snack or added to soups or hotpot dishes. they are usually attributed to chinese cuisine and the fish ball industry is largely operated by people of chinese descent.: 286  european versions tend to be less processed, sometimes using milk or potatoes for binding. nordic countries also have their own variation.

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French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Ginataang puso ng saging

Banana heart blossoms cooked in coconut milk or cream, may also include seafood, pork, shrimp

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Graham crackers

A graham cracker (pronounced or in america) is a sweet flavored cracker made with graham flour that originated in the united states in the mid-19th century, with commercial development from about 1880. it is eaten as a snack food, usually honey- or cinnamon-flavored, and is used as an ingredient in some foods.

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Gyoza

Dumplings filled with minced meat, vegetables, typically pan-fried

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Ilocos empanada

Empanada colored orange due to annatto powder in the dough and filled with papaya, longganisa pork sausage, eggs, onion, serve with spicy vinegar sauce

Side, Snack, Appetizer

Isaw

Isaw is a popular street food from the philippines, made from barbecued pig or chicken intestines. it is a type of inihaw. the intestines are cleaned, turned inside out, and cleaned again, repeating the process several times; they are then either boiled, then grilled, or immediately grilled on sticks. they are usually dipped in vinegar or sukang pinakurat (vinegar with onions, peppers, and other spices). they are usually sold by vendors on street corners during the afternoons.

Side, Snack, Appetizer

Itlog na maalat

Duck or chicken eggs that have been brined in saltwater for weeks (salt-cured)

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Ketupat

Kupat (in javanese and sundanese), ketupat (in indonesian and malay), or tipat (in balinese) is a javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, originating in indonesia, it is also found in brunei, malaysia, singapore and southern thailand. it is commonly described as "packed rice", although there are other types of similar packed rice such as lontong and bakchang. ketupat is cut open and its skin (woven palm leaf) removed. the inner rice cake is cut in pieces and served as a staple food in place of plain steamed rice. it is usually eaten with rendang, opor ayam, sayur labu (chayote soup), or sambal goreng hati (liver in sambal), or served as an accompaniment to satay (chicken or red meat in skewers) or gado-gado (mixed vegetables with peanut sauce). ketupat is also the main element of certain dishes such as ketupat sayur (ketupat in chayote soup with tofu and boiled egg) and kupat tahu (ketupat and tofu in peanut sauce). ketupat is related to similar dishes in other rice-farming austronesian cultures, like the filipino puso or patupat, although the latter is not restricted to diamond shapes and traditionally come in various intricately woven designs ranging from star-like to animal-shaped. an octahedron-shaped version called katupat was also found in pre-colonial guam and the mariana islands, before the ancient rice cultivation in the island was replaced by corn brought by the spanish.

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Kikiam

Meat rolls, made with minced meat and vegetables, wrapped in bean curd skin, steamed then deep-fried, sliced and serve with dipping sauce

Side, Snack, Appetizer

Kwek kwek

Hard boiled quail eggs coated with an orange colored batter and deep-fried, commonly served with a vinegar sauce, the chicken and duck egg version of this snack is called tokneneng

Side, Snack, Appetizer

Laing

Laing (pronounced [ˈlaʔɪŋ] lah-ing), 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 (filipino dishes cooked in coconut milk), and thus may also be referred to as ginataang laing. laing is commonly eaten as a vegetable side to complement meat or fish side dishes known as ulam in filipino, which is normally paired with boiled white rice.

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Lumpia

Lumpia are various types of spring rolls commonly found in the philippines and indonesia. lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. it is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). lumpia are filipino and indonesian adaptations of the fujianese and teochew popiah, which was created during the 17th century in the former spanish colonial era.in the philippines, lumpia is one of the most common dishes served in gatherings and celebrations. in indonesia lumpia has become a favorite snack, and is known as a street hawker food in the country.in the netherlands and belgium, it is spelled loempia, the old indonesian spelling, which has also become the generic name for "spring roll" in dutch. a variant is the vietnamese lumpia, wrapped in a thinner pastry, though still close in size to a spring roll, in which the wrapping closes the ends off completely, which is typical for lumpia.

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Lyonnaise potatoes

Lyonnaise potatoes is a french dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. lyonnaise means "from lyon", or "lyon-style", after the french city of lyon. the potatoes are often par-cooked before sautéeing, else raw cooked in the pan. fannie farmer included two recipes for the potatoes in the boston cooking-school cook book. newer variations have evolved over the years using techniques like caramelization to improve browning and flavor.

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Mango jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

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Mantou

Mantou (traditional chinese: 饅頭; simplified chinese: 馒头), often referred to as chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern china. folk etymology connects the name mantou to a tale about zhuge liang.

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Misua noodles

Misua (also spelled mee sua or miswa; chinese: 麵線; pe̍h-ōe-jī: mī-sòaⁿ) or also known as, wheat vermicelli are a very thin variety of salted noodles made from wheat flour. it originated in fujian, china. the noodles differ from mifen (rice vermicelli) and cellophane noodles in that those varieties are made from rice and mung beans, respectively.

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Ngohiong

Ngo hiang (chinese: 五香; pe̍h-ōe-jī: ngó͘-hiang), also known as heh gerng (chinese: 蝦卷; pe̍h-ōe-jī: hê-kǹg) lor bak (chinese: 五香滷肉; pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (tagalog pronunciation: [ˈkɪk.jam]) is a unique hokkien and teochew dish widely adopted in indonesia, malaysia, the philippines singapore, and thailand; in addition to its place of origin in southern china. it is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-like roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (hokkien: chinese: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others. it is usually served with chili sauce and a house-special sweet sauce. many stalls in singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. in indonesia, people enjoy ngo hiang with sambal sauce. the philippine versions were originally introduced by hokkien migrants and are generally known as kikiam. however, the variant called ngohiong from cebu has diverged significantly from the original dish. instead of using beancurd skin, it uses lumpia wrappers. a street food dish also sometimes called "kikiam" or "tempura" in the philippines is neither of those dishes, but is instead an elongated version of fishballs. the street food version of kikiam was made from pork, not fish.

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Pakora

Pakora (pronounced [pəˈkɔːɽa]) is a spiced fritter originating from the indian subcontinent.they are sold by street vendors and served in restaurants in south asia and uk. it consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. the pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako and chop.

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Palitaw

Palitaw (ᜉᜎᜒᜆᜏ᜔) (from litaw, the tagalog word for "float" or "rise") is a small, flat, sweet rice cake eaten in the philippines. they are made from galapong - washed, soaked, and ground malagkit (sticky rice). after excess water is let out from the grinding process, scoops of the batter are rolled and flattened to a circular shape and cooked by dropping into boiling water; floating to the surface is an indication that they are done. before serving, they are dipped in grated coconut, and presented with a separate mix of sugar and toasted sesame seeds. there are many different kinds of palitaw including chocolate palitaw, which is made like a regular one but with an added flavor of chocolate. there are many small businesses in the industry that sell chocolate palitaw.

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Popcorn

Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. a popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original volume, and then cool.some strains of corn (taxonomized as zea mays) are cultivated specifically as popping corns. the zea mays variety everta, a special kind of flint corn, is the most common of these. popcorn is one of six major types of corn, which includes dent corn, flint corn, pod corn, flour corn, and sweet corn.

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Proben

Proben or proven, sometimes also called "chicken proben", is a type of street food popular in some regions of the philippines. it consists essentially of the proventriculus of a chicken (thus, the derivation of its name), dipped in cornstarch or flour, and deep-fried. it is served either in a small bagful of vinegar, or skewered on bamboo sticks to be dipped in the vinegar just before it is eaten.

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Puto

Puto may refer to: puto, a spanish profanity puto (film), a 1987 filipino teen fantasy comedy puto (food), a filipino food puto (genus), a genus of scale insects puto (song), by mexican band molotov puto (tv series), a 2021 filipino comedy

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Roasted peanuts

The peanut (arachis hypogaea) also known as the groundnut, goober (us), pindar (us) or monkey nut (uk), is a legume crop grown mainly for its edible seeds. it is widely grown in the tropics and subtropics, being important to both small and large commercial producers. it is classified as both a grain legume and, due to its high oil content, an oil crop. world annual production of shelled peanuts was 44 million tonnes in 2016, led by china with 38% of the world total. atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. with this characteristic in mind, the botanist carl linnaeus gave peanuts the specific epithet hypogaea, which means "under the earth". the peanut belongs to the botanical family fabaceae (or leguminosae), commonly known as the legume, bean, or pea family. like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules. the capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in western cuisines. the botanical definition of a nut is "a fruit whose ovary wall becomes hard at maturity". using this criterion, the peanut is not a nut. however, peanuts are usually categorized as nuts for culinary purposes and in common english more generally.

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Shumai

Shumai (simplified chinese: 烧卖; traditional chinese: 燒賣; pinyin: shāomài; cantonese yale: sīu-máai; pe̍h-ōe-jī: sio-māi) is a type of traditional chinese dumpling. in cantonese cuisine, it is usually served as a dim sum snack. in addition to accompanying the chinese diaspora, a variation of shao mai also appears in japan as (焼売, shūmai) and various southeast asian countries.

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Sinangag

Sinangag (tagalog pronunciation: [sinɐˈŋag]), also called garlic fried rice or garlic rice, is a filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. the rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. it is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions. the rice grains are ideally loose and not stuck together.it is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), longganisa (sausage), tapa (dried or cured meat), spam, or daing (dried fish), as well as the addition of scrambled or fried eggs. unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish. in the visayas regions of the philippines, sinangag was traditionally seasoned with asín tibuok.sinangag is a common part of a traditional filipino breakfast and it usually prepared with leftover rice from the dinner before. sometimes, it is cooked in the leftover sauces and oils from philippine adobo, lessening food waste. preparing sinangag from freshly-cooked rice is frowned upon in filipino culture. it is one of the components of the tapsilog breakfast and its derivatives.

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Siomay

Siomay (also somai), is an indonesian steamed fish dumpling with vegetables served in peanut sauce. it is derived from chinese shumai. it is considered a light meal that is a type of chinese dim sum, but is cone shaped. it is traditionally made from pork but frequently substituted with tenggiri (spanish mackerel) fish meat for halal reasons. sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg, and tofu. siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.

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Siopao

Siopao (simplified chinese: 烧包; traditional chinese: 燒 包; cantonese yale: sīu-bāau; pe̍h-ōe-jī: sio-pau; lit. 'hot bun'; tagalog pronunciation: [ˈʃopaʊ]), is the philippine indigenized version of the cantonese steamed bun called cha siu bao. in mandarin (considered "standard chinese"), it's called baozi. it is popular to both chinese and filipino restaurants and it is commonly part of dim sum cuisine.

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Spring roll

Spring rolls are rolled appetizers or dim sum commonly found in chinese and other southeast asian cuisines. the kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture. they are filled with vegetables and other ingredients.

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Steamed eggs

Chinese steamed eggs or water egg is a traditional chinese dish found all over china. eggs are beaten to a consistency similar to that used for an omelette and then steamed. it is sometimes referred to as egg custard on menus. if eaten cold, it has a taste and texture of a gelatin without sugar (unless added).

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Suman malagkit

Suman or budbud is a rice cake originating in the philippines. it is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or buli or buri palm (corypha) leaves for steaming. it is usually eaten sprinkled with sugar or laden with latik. a widespread variant of suman uses cassava instead of glutinous rice.

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Taho

Tahô (tagalog: [tɐˈhoʔ]) is a philippine snack food made of fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearl (similar to tapioca pearls). this staple comfort food is a signature sweet and tahô peddlers can be found all over the country.

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Tapas

A tapa (spanish pronunciation: [ˈtapa]) is an appetizer or snack in spanish cuisine. tapas may be cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid, or patatas bravas). in some bars and restaurants in spain and across the globe, tapas have evolved into a more sophisticated cuisine. tapas can be combined to make a full meal. in some central american countries, such snacks are known as bocas. in parts of mexico, similar dishes are called botanas.