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Guam

Guam, a U.S. territory in the western Pacific, is a strategic island with a rich Chamorro heritage, lush jungles, and Tumon Bay’s resort strip. Hagåtña, its capital, reflects Spanish colonial roots, while U.S. military bases dominate its economy alongside tourism. Known for beaches, WWII history, and latte stone ruins, Guam blends Micronesian traditions with American influence. Its warm climate and coral reefs make it a diver’s paradise.

Featured Dishes from Guam

Buñelos aga

Buñelos aga

Champorado

Champorado

Champorado or tsampurado is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with tablea (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or merienda, with a drizzle of milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (daing or tuyo).

Eggs

Eggs

Humans and their hominid relatives have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised 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.

Fried rice

Fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China. Many varieties of fried rice have their own specific list of ingredients. In China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of non-Asian countries’ restaurants offering cuisines with no native tradition of the dish. Additionally, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao. Fried rice is a common street food in Asia and other parts of the world. In some Asian countries, small restaurants, street vendors and traveling hawkers specialise in serving fried rice. In Indonesian cities it is common to find fried rice street vendors stationing their food carts in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Linguiça

Linguiça

Linguiça is a Portuguese sausage made from pork and seasoned with onion, garlic, paprika and other spices. It can be used fresh in cooked preparations or undergo a curing and preservation process through smoking. Linguiça, like many other sausages, is generally served as part of a meal, typically accompanied by rice, beans, and other pork products. Feijoada, for example, is a traditional Portuguese dish (considered Brazil's national dish), also common in Angola, that incorporates linguiça with beans, ham hocks, and other foods.[citation needed]

Sausage

Sausage

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.

Spam

Spam

Spam is a brand of lunch meat (processed canned pork and ham) made by Hormel Foods Corporation, an American multinational food processing company. It was introduced in the United States in 1937 and gained popularity worldwide after its use during World War II. As of 2003[update], Spam was sold in 41 countries, and trademarked in more than 100, on six continents. Spam's main ingredients are pork shoulder and ham, with salt, water, modified potato starch (as a binder), sugar, and sodium nitrite (as a preservative). Natural gelatin is formed during cooking in its cans on the production line. It is available in different flavors, some using different meats, as well as in "lite" and lower-sodium versions. Spam is precooked, making it safe to consume straight from the can, but it is often cooked further for taste.

Taho

Taho

Tahô 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. The dish originates from Hokkien tāu-hū (豆腐), which was introduced to the Philippines via Hokkien immigrants.

Ahu

Ahu

Sweet coconut porridge or drink, made with young coconut meat and tapioca starch

Apigige'

Apigige'

Sweetened mixture of coconut and cassava, wrapped in banana leaves and grilled

Biko

Biko

Biko, also spelled bico, is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and sticky rice. It is usually topped with latik . It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold as suman. It is also known as inkiwar in Ilocano Northern Luzon and sinukmani or sinukmaneng in the Southern Luzon area. In the Muslim regions of the Philippines, it is known as wadjit in Tausug; wadit in Maranao; and wagit in Maguindanao.

Buchi-buchi

Buchi-buchi

Fried pumpkin pie or turnover

Buñuelo

Buñuelo

A buñuelo ( Spanish: [buˈɲwelo], alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, and parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas and Hanukkah. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo. Buñuelos are first known to have been consumed among Spain's Morisco population. They typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, sweet or savory. They can be round in ball shapes or disc-shaped. In Latin America, buñuelos are seen as a symbol of good luck. "Buñuelo" and all other variations of the word in Spanish derive from the Old Spanish *boño or bonno, which itself derives from the Germanic Gothic language *𐌱𐌿𐌲𐌲𐌾𐍉 , and ultimately from Proto-Indo-European *bʰenǵʰ (thick, dense, fat).

Buñuelo aga

Buñuelo aga

Banana doughnuts

Buñuelo dago

Buñuelo dago

Buñuelo manglo

Buñuelo manglo

Doughnuts made with coconut milk, may be coated in sugar

Carrot cake

Carrot cake

Carrot cake is cake that contains carrots mixed into the batter. The origins of carrot cake is disputed. Published in 1591, there is an English recipe for "pudding in a Carret [sic] root" that is essentially a carrot stuffed with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar.

Cassava cake

Cassava cake

Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions. Cassava was one of the crops imported from Latin America through the Manila galleons from at least the 16th century. Cassava cake is a type of bibingka , having its origins from adopting native recipes but using cassava instead of the traditional galapong (ground glutinous rice) batter. It is also known more rarely as cassava bibingka or bibingkang kamoteng kahoy, although the English name is more commonly used. In Quezon, cassava cake is more commonly known as budin.

Champulado

Champulado

Champorado or tsampurado is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with tablea (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or merienda, with a drizzle of milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (daing or tuyo).

Coconut candy

Coconut candy

Grated coconut cooked with sugar, then formed into balls

Coconut latiya

Coconut latiya

Pound cake with coconut custard

Custard pie

Custard pie

A custard pie is any type of uncooked custard mixture placed in an uncooked or partially cooked crust and baked together. In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.[citation needed] In the United Kingdom, the comical or political act of pieing is conventionally done with a "custard pie". Some common custard pies include pumpkin pie, lemon and buttermilk chess pie, coconut cream pie, and buko pie. True custard is defined as a liquid thickened with eggs. The often large number of whole eggs in custard pie make it very rich. Cooks in Classical antiquity understood the binding properties of eggs. During the Middle Ages, the first custard pies - in the modern sense of the term - began to appear. Initially, custards were used only as fillings for pies, pastries and tarts. Both Europe and Asia had recipes that contained custards. The word "custard" derives from crustade , or from croustade (an edible container of savoury food). After the 16th century, custards began to be used in individual dishes rather than as a filling in crusts.

Empanada

Empanada

Sweet, filled hand-held pie

Ensaymada

Ensaymada

The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain, commonly found in southwestern Europe, Latin America and the Philippines. The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard which gives the pastry its name. The handmade character of the product makes it difficult to give an exact formula, so scales have been established defining the proportion of each ingredient, giving rise to an excellent quality traditional product. The pastry apparently has a Jewish origin, deriving from bulemas, using lard instead of olive oil as a means of escaping the suspicions of authorities during the Inquisition. The first written references to the Mallorcan ensaïmada date back to the 17th century. Though wheat flour was mainly used for making bread, there is evidence this typical pastry product was made during that period for festivals and celebrations.

Flan

Flan

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Guava cake

Guava cake

Guava cake is a popular dessert in Guam, often made with guava juice or pulp, and typically features a moist cake layered with cream cheese frosting and a guava glaze. It's a delicious way to enjoy tropical flavors and is perfect for various occasions.

Guyuria

Guyuria

Guyuria are traditional Chamorro cookies. They are also known as Chamorro jawbreaker cookies due to their historically rock-hard texture. Guyuria was originally made with flour, coconut milk, and a sugar glaze. The dough is first made as one solid mass. Small pieces of dough are pinched off. Each piece is rolled out on a wooden guyuria board or on the back of a fork. Once enough cookies are formed, a batch is fried, cooled, and finally coated with a sugar glaze. The glaze is then allowed to dry on the cookies. Some recipes include butter in the dough mixture. This results in a slightly softer cookie. Other guyuria dough recipes include sugar, baking powder, and eggs. Guyuria recipes with baking powder and eggs, however, lead to cookies that are too inflated and soft.

Ice cream

Ice cream

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

Kalamai

Kalamai

Kalamai is a traditional Chamorro corn and coconut pudding, sometimes referred to as coconut gelatin . Original versions of kalamai called for masa harina, coconut milk, sugar, and water. Subsequently, cornstarch has been used to thicken the dessert. Red or green food coloring may be used to color the kalamai, followed by a sprinkling of cinnamon on the surface. A few recipes add vanilla for additional flavoring. The kalamai mixture, once thickened, is traditionally poured into a low rimmed tray to a half-inch thickness. This dessert is cooled, then sliced into squares. The pudding-like version of kalamai has a very creamy, soft texture. This pudding is served just as a piece of pie is served. The gelatin-like recipe yields a dessert that is firm like Jell-O. It can be eaten with fingers. Both versions of kalamai have a very distinct coconut and masa harina flavor. The name of kalamai is a loanword from Cebuano kalamay, when Guam was still part of the Spanish Philippines. It originally referred to a type of sticky rice pudding made with ground glutinous rice, coconut milk, and sugar. The Chamorro kalamai uses corn in place of rice, and thus resembles the Filipino maja blanca more.

Kek chokulåti’

Kek chokulåti’

Chocolate cake or chocolate gâteau is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes.

Latiya

Latiya

Layered vanilla custard and sponge cake

Månha pie

Månha pie

Coconut cream pie

Nan Chong's cookies

Nan Chong's cookies

Pastet

Pastet

Baked pumpkin pie or turnover

Pistachio cake

Pistachio cake

Pistachio cake is a moist and flavorful dessert that often incorporates pistachio pudding or ground pistachios into the batter, giving it a unique nutty taste and a light green color. It can be made in various styles, including layered cakes, Bundt cakes, or even French-style cakes, and is typically topped with frosting or glaze.

Pumpkin crunch

Pumpkin crunch

Similar to pumpkin pie with a buttery crust and pecans or macadamia nuts

Trends coming soon

Roskette

Roskette

Rosketti or rosketi are traditional Chamorro cornstarch cookies. The primary ingredient for rosketti is typically corn starch. Other ingredients include flour, sugar, butter or shortening, milk or cream, eggs, baking powder, and vanilla. Some rosketti recipes result in a very thick, hard-to-swallow cookie, while others yield a crumbly, melt-in-your-mouth result. The taste and texture of a rosketti recipe, however, produces a very distinct end result, due primarily to the use of cornstarch. Rosketti dough is historically rolled into a log the size and length of a pencil. The dough is either formed into a coil, or into a pretzel. Some shape the dough into a ball then flatten the dough with the tines of a fork. The cookies are baked on a greased cookie sheet till moderately or lightly browned.

Taho

Taho

Tahô 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. The dish originates from Hokkien tāu-hū (豆腐), which was introduced to the Philippines via Hokkien immigrants.

Turon

Turon

Turon or sagimis in dialectal Tagalog, is a Philippine snack made of thinly sliced bananas (preferably saba or Cardaba bananas), rolled in a spring roll wrapper, fried till the wrapper is crisp and coated with caramelized brown sugar. Turon can also include other fillings. Most common is jackfruit (langka), but there are also recipes with sweet potato (kamote), mango (mangga), cheddar cheese and coconut (niyog). Turon, though etymologically Spanish in origin, bears no similarities to the Spanish candy turrón (an almond nougat confection).

Ube halaya

Ube halaya

Ube halaya or halayang ube is a Philippine dessert made from boiled and mashed purple yam (Dioscorea alata, locally known as ube). Ube halaya is the main base in ube/purple yam flavored-pastries and ube ice cream. It can also be incorporated in other desserts such as halo-halo. It is also commonly anglicized as ube jam, or called by its original native name, nilupak na ube. The Philippines shows the highest phenotypic diversity of ube (Dioscorea alata), making it one of the likely centers of origin of ube domestication. Remains of ube have been recovered from the Ille Cave archaeological site of Palawan (c. 11,000 BP).

Beer

Beer

Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize , rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer is one of the oldest alcoholic drinks in the world, the most widely consumed, and the third most popular drink after water and tea. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation. Beer is distributed in bottles and cans, and is commonly available on draught in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of modern beer is usually around 4% to 6% alcohol by volume (ABV).

Cocktail

Cocktail

A cocktail is a mixed drink, usually alcoholic. Most commonly, a cocktail is a combination of one or more spirits mixed with other ingredients, such as juices, flavored syrups, tonic water, shrubs, and bitters. Cocktails vary widely across regions of the world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails. A well-known 'cocktail' in ancient Greece was named kykeon. It is mentioned in the Homeric texts and was used in the Eleusinian Mysteries. 'Cocktail' accessories are exposed in the Museum of the Royal Tombs of Aigai . They were used in the court of Philip II of Macedon to prepare and serve mixtures of wine, water, honey as well as extracts of aromatic herbs and flowers, during the banquets.

Coconut water

Coconut water

Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. The liquid inside young coconuts is sometimes preferred to the liquid of a ripened coconut. Coconut water from young green coconuts is also known specifically as buko juice in Philippine English. Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the "meat" (liquid and pulp). In young coconuts, the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or other animals.

Fruit juice

Fruit juice

Mango juice

Mango juice

Mango juice is a refreshing drink made primarily from ripe mangoes, which are blended with water to achieve a juice-like consistency. It is naturally sweet, nutritious, and can be enjoyed fresh or made with frozen mango pulp year-round.

Milkshake

Milkshake

A milkshake is a sweet beverage made by blending milk, ice cream, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, or fruit syrup into a thick, sweet, cold mixture. It may also be made using a base made from non-dairy products, including plant milks such as almond milk, coconut milk, or soy milk. Dry ingredients such as whole fruit, nuts, seeds, candy, or cookies may be incorporated. Milkshakes originated in the United States around the turn of the 20th century, and grew in popularity following the introduction of electric blenders in the subsequent two decades. They became a common part of youth popular culture, as ice cream shops were a culturally acceptable meeting place for youth, and milkshakes became symbolic of the innocence of youth.

Smoothie

Smoothie

A smoothie is a beverage made by puréeing ingredients in a blender. A smoothie commonly has a liquid base, such as fruit juice or milk, yogurt or ice cream. Other ingredients may be added, including fruits, vegetables, non-dairy milk, crushed ice, whey powder or nutritional supplements. Health food stores on the west coast of the United States began selling smoothies with the invention of the electric blender. The actual term "smoothie" was being used in recipes and trademarks by the mid-1980s. In the 1960s Steve Kuhnau was inspired by his work as a soda jerk and began experimenting with smoothies. They were an alternative for the lactose intolerant Kuhnau to taste his own concoctions using unique blends of fruit juices, vegetables, protein powder, and vitamins. Kuhnau discovered early success in his smoothie sales and founded Smoothie King. Smoothie King expanded throughout the United States and would pioneer other smoothie businesses. The smoothie was then modified by fast food chains with the addition of sweeter ingredients like chocolate and Splenda. In the 2000s, consumers began making smoothies at home, in part as an alternative for daily consumption of fruits and vegetables. The nutrition of a smoothie depends on its ingredients and their proportions. Many smoothies include large or multiple servings of fruits and vegetables, which are recommended in a healthy diet and intended to be a meal replacement. However, fruit juice containing high amounts of sugar can increase caloric intake and promote weight gain. Ingredients such as protein powders, sweeteners, or ice cream may be used. One study found smoothies to be less satiating, despite providing the same amount of energy as unblended foods.

Soft drinks

Soft drinks

A soft drink is any water-based flavored drink, usually but not necessarily carbonated, and typically including added sweetener. Flavors used can be natural or artificial. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet sodas), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients. Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities if the drink is to be considered non-alcoholic. Types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, cream soda, ginger ale and root beer.

Soursop juice

Soursop juice

Soursop is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree. It is native to the tropical regions of the Americas and the Caribbean and is widely propagated. It is in the same genus, Annona, as cherimoya and is in the Annonaceae family.

Wine

Wine

Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, currant, and elderberry. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment , and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production.

Yuba alcohol

Yuba alcohol

Alcohol made from coconut tree sap

Adobo, Philippines style

Adobo, Philippines style

Philippine adobo is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar, salt and/or soy sauce, and garlic. It is often considered the unofficial national dish in the Philippines. The cooking method for the Philippine adobo is indigenous to the Philippines. The various precolonial peoples of the Philippine archipelago often cooked or prepared their food with vinegar and salt in various techniques to preserve them in the tropical climate. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with the main traditional types being coconut, cane, nipa palm, and kaong palm. These are all linked to traditional alcohol fermentation.

Ancient Chamoru salmon

Ancient Chamoru salmon

Salmon, spinach and vegetables in coconut cream, cooked in banana leaves

Barbecue

Barbecue

Barbecue or barbeque is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor and indoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or a gas fire. This technique is usually done over direct, dry heat or a hot fire for a few minutes. Within these broader categorizations are further national and regional differences.

Barbecued chicken

Barbecued chicken

Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes. Various techniques exist for cutting poultry for barbecuing, including skewering, butterflying, halving quartering and using individual pieces.[citation needed] Regional variations in the preparation of barbecue chicken include culinary variance in preparation, cooking and saucing techniques.

Barbecued pork ribs

Barbecued pork ribs

Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served. Several different types of ribs are available, depending on the section of the rib cage from which they are cut. Variations in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue that is difficult to cook tender; it is usually removed before marinating or cooking. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end due to the natural tapering of a pig's rib cage. The shortest bones are typically only about 8 centimetres (3 inches) and the longest is usually about 15 cm (6 in), depending on the size of the hog. A pig side has 15 - 16 ribs (depending on the breed), but usually, two or three are left on the shoulder when it is separated from the loin. A rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged) but can include up to 13 ribs, depending on how the butcher has prepared it. A typical commercial rack has 10–13 bones. If fewer than ten bones are present, butchers call them "cheater racks."

Bistek tagalog

Bistek tagalog

Bistek , also known as bistek tagalog or karne frita, is a Filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings. It is a common staple in the Tagalog and Western Visayan regions of the Philippines. It is eaten over white rice. Bistek tagalog is made of strips of beef sirloin or tenderloin, usually flattened with a meat tenderizing tool, it is marinated then braised in soy sauce, calamansi juice (or some other citrus fruit like lime or lemon), smashed whole garlic cloves, ground black pepper, bay leaves, caramelized red onion rings, and (optionally) muscovado or brown sugar. In some recipes, fresh white onion rings are used instead to preserve its crunchiness.

Chalakiles

Chalakiles

Rice and chicken soup with achiote, may contain coconut milk

Chicken inasal

Chicken inasal

Chicken inasal, commonly known simply as inasal, is a variant of the Filipino chicken dish known as lechon manok. Chicken inasal is a grilled chicken part, typically the breast or leg (Paa), while a lechon manok is a stuffed whole chicken. It is chicken marinated in a mixture of calamansi, pepper, coconut vinegar and annatto, then grilled over hot coals while basted with the marinade. It is served with rice, calamansi, soy sauce, chicken oil and vinegar (often sinamak vinegar, a palm vinegar infused with garlic, chili peppers and langkawas). There are two popular versions of chicken inasal: the Bacolod and the Iloilo. The usual difference between them is that Bacolod's inasal has a slightly sour base flavor, while Iloilo's has a sweeter flavor, because of the addition of lechon sauce.

Clam

Clam

Clam is a common name for several kinds of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. They live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in North America. Clams in the culinary sense do not live attached to a substrate and do not live near the bottom (whereas scallops do). In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. Many edible clams such as palourde clams are ovoid or triangular; however razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.

Coconut crab

Coconut crab

The coconut crab is a terrestrial species of giant hermit crab, and is also known as the robber crab or palm thief. It is the largest terrestrial arthropod known, with a weight of up to 4.1 kg (9 lb). The distance from the tip of one leg to the tip of another can be as wide as 1 m (3 ft 3 in). It is found on islands across the Indian and Pacific Oceans, as far east as the Gambier Islands, Pitcairn Islands and Caroline Island and as far west as Zanzibar. While its range broadly shadows the distribution of the coconut palm, the coconut crab has been extirpated from most areas with a significant human population such as mainland Australia and Madagascar. The coconut crab is the only species of the genus Birgus, and is related to the other terrestrial hermit crabs of the genus Coenobita. It shows a number of adaptations to life on land. Juvenile coconut crabs use empty gastropod shells for protection like other hermit crabs, but the adults develop a tough exoskeleton on their abdomens and stop carrying a shell. Coconut crabs have organs known as branchiostegal lungs, which they use for breathing instead of their vestigial gills. After the juvenile stage, they will drown if immersed in water for too long. They have an acute sense of smell which they use to find potential food sources, and which has developed convergently with that of insects.

Corn soup

Corn soup

Corn soup is a soup made of corn, typically sweetcorn. Initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. Typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning. Additional ingredients vary by region, and may include eggs. Corn, being a staple crop for many Native American tribes has led to corn soup being a primary food among them. M. R. Harrington reported that 1908 hulled-corn soup onno'kwǎ' was the most popular dish for the Seneca Indians . He also stated, "[s]eldom do the Indians, pagan or Christian, meet for any function [...] without a kettle of onno'kwǎ', hot and savory, to regale the crowd". The soup was served at religious events, the people getting a ladleful every time they encircled the kettle. Several types of soups are prepared using corn as a primary ingredient.

Crooked crab

Crooked crab

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Egg salad sandwich

Egg salad sandwich

Egg salad is a dish consisting of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, and vegetables often including other ingredients such as celery. It is made mixed with seasonings in the form of herbs, spices and other ingredients, bound with mayonnaise. It is similar to chicken salad, ham salad, macaroni salad, tuna salad, lobster salad, and crab salad. A typical egg salad is made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper and paprika. A common use is as a filling for egg sandwiches. It is also often used as a topping for a green salad. One of the earliest known printed recipes for egg salad sandwiches was published in the 1896 edition of The Boston Cooking-School Cook Book written by Fannie Farmer.

Empanada

Empanada

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, North African countries, South Asian countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar , and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. The origin of empanadas is unknown, but they are thought to have originated in 7th century Galicia, a region in northwest Spain.

Eskabeche

Eskabeche

Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce , and flavored with paprika, citrus, and other spices. In Spain and throughout the Americas, many variations exist, including frying the main ingredient before marinating it. Escabeche of seafood, fish, chicken, rabbit, pork, and vegetables are common in Spain, the Caribbean and Portugal. Eggplant escabeche is common in Argentina. The Spanish and Portuguese word escabeche originates from Andalusi Arabic (spoken in Muslim Iberia) and ultimately Persian. It is derived from al-skepaj (السكباج), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually containing vinegar and honey or date molasses. This technique spread throughout the former Portuguese and Spanish Empires and is particularly common in Latin America and the Philippines.

Estufao

Estufao

Pork, ribs or chicken sauteed in soy sauce and vinegar

Fish

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Fish with coconut cream wrapped in banana leaves

Fish with coconut cream wrapped in banana leaves

Fried chicken

Fried chicken

Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used. The first dish known to have been deep fried was fritters, which were popular in the European Middle Ages. However, the Scottish were the first to have been recorded as deep frying their chicken in fat with breadcrumbs and seasonings, as evidenced by a recipe in a 1747 cookbook by Hannah Glasse and a 1773 diary entry describing fried chicken on the Isle of Skye. The first known recipe in the US did not contain the seasonings that were in the earlier Scottish recipe. There is an English cookbook from 1736 which mentions fried chicken, the “Dictionarium Domesticum”, by Nathan Bailey, where it is called “a marinade of chickens”. Meanwhile, in later years many West African peoples had traditions of seasoned fried chicken .

Fried rice

Fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China. Many varieties of fried rice have their own specific list of ingredients. In China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of non-Asian countries’ restaurants offering cuisines with no native tradition of the dish. Additionally, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao. Fried rice is a common street food in Asia and other parts of the world. In some Asian countries, small restaurants, street vendors and traveling hawkers specialise in serving fried rice. In Indonesian cities it is common to find fried rice street vendors stationing their food carts in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Fritada

Fritada

Pork, beef or venison blood stew

Fruit bat

Fruit bat

Stewed in coconut milk, a traditional Chamorro dish, though illegal to hunt due to scarcity, and rarely served today

Fruit bat soup

Fruit bat soup

Gollai appan

Gollai appan

Boiled starchy vegetables in coconut cream, made with breadfruit, cassava, plantains, sweet potato, taro, yam

Gollai appan aga'

Gollai appan aga'

Plantains cooked in coconut milk

Gollai hagun suni

Gollai hagun suni

Taro leaves with coconut milk, may also be made with other greens such as spinach or other vegetables

Green mango salad

Green mango salad

Unripe mango salad with shrimp, fish, seafood, nuts, vegetables, herbs

Hamburger

Hamburger

A hamburger, or simply a burger, is a dish consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing, and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger. Under some definitions, and in some cultures, a burger is considered a sandwich. Hamburgers are typically associated with fast-food restaurants and diners but are also sold at other restaurants, including high-end establishments. There are many international and regional variations of hamburgers. Some of the largest multinational fast-food chains feature burgers as one of their core products: McDonald's Big Mac and Burger King's Whopper have become global icons of American culture.

Hotnon babui

Hotnon babui

Spit-roasted whole pig

Kadon gamson

Kadon gamson

Octopus soup with coconut cream

Kadon guihan

Kadon guihan

Fish stew with coconut milk

Kådun månuk

Kådun månuk

Chicken soup with coconut milk

Kaldereta

Kaldereta

Kaldereta or caldereta is a goat meat stew from the Philippines. Variations of the dish use beef, chicken, or pork. Commonly, the goat meat is stewed with vegetables and liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce. Kaldereta is usually served during special occasions such as parties and festivities. Caldereta's name was derived from the Spanish word caldera, meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 333-year occupation of the Philippines.

Kebab

Kebab

Kebab , kebap, (North American) kabob, kebob, or (Kashmiri) kabab,[a] is a variety of roasted meat dishes that originated in the Middle East.

Kelaguen

Kelaguen

Kelaguen is a Chamorro dish from the Mariana Islands eaten as a side dish or as a main course. Similar to ceviche, a pickling marinade of lemon juice, fresh coconut, green onions, salt and spicy hot peppers or donni' is used to marinate cooked chicken, raw shrimp, fish or beef meat/liver. With the exception of the cooked chicken, the acids in the marinade "cook" the raw shrimp, fish or beef instead of heat. It is served cold or at room temperature and eaten as is, over rice, or wrapped in a warm corn or flour tortilla . Kelaguen is derived from the Filipino kilawin. It was introduced by Filipino settlers when the Marianas and the Philippines were both part of the Spanish East Indies. Kelaguen, however, has diverged in that it also incorporates influences from Latin America, like the use of tortillas.

Kelaguen binadu

Kelaguen binadu

Venison marinated in a citrus juice and coconut sauce

Kelaguen guihan

Kelaguen guihan

Fish marinated in a citrus juice and coconut sauce

Kelaguen uhang

Kelaguen uhang

Shrimp marinated in a citrus juice and coconut sauce

Linechen birenghenas

Linechen birenghenas

Grilled eggplant with coconut milk, onions, chili peppers and lemon juice

Mannok kadon pika

Mannok kadon pika

Spicy chicken stew with coconut milk, serve with rice

Marinated and grilled fish

Marinated and grilled fish

Marinated and grilled fish in Guam typically involves seasoning the fish with ingredients like salt, pepper, garlic powder, and sometimes lemon, before grilling it over a wood fire. This method enhances the flavor and keeps the fish moist while cooking.

Mussel

Mussel

Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The word "mussel" is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.

Octopus

Octopus

People of several cultures eat octopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. Octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain. Octopus is a common ingredient in Japanese cuisine, including sushi, sashimi, karaage, stew, sour salad, takoyaki and akashiyaki.

Onigiri

Onigiri

Onigiri , also known as omusubi (お結び) or nigirimeshi (握り飯), is a Japanese rice ball made from white rice. It is usually formed into triangular or cylindrical shapes, and wrapped in nori (seaweed).[a] Onigiri traditionally have sour or salty fillings such as umeboshi (pickled Chinese plum), salted salmon, katsuobushi (smoked and fermented bonito), kombu, tarako or mentaiko (pollock roe), or takanazuke (pickled Japanese giant red mustard greens). Because it is easily portable and eaten by hand, onigiri has been used as portable food or bento from ancient times to the present day. Originally, it was used as a way to use and store left-over rice, but it later became a regular meal. Many Japanese convenience stores and supermarkets stock onigiri with various fillings and flavors. It has become so mainstream that it is even served in izakayas and sit-down restaurants. There are even specialized shops which only sell onigiri to take out. Due to the popularity of this trend in Japan, onigiri has become a popular staple in Japanese restaurants worldwide. Despite common misconceptions,[citation needed] onigiri is not a form of sushi and should not be confused with the type of sushi called nigirizushi or simply nigiri. Onigiri is made with plain rice (sometimes lightly salted), while sushi is made of rice with vinegar, sugar and salt. Onigiri makes rice portable and easy to eat as well as preserving it, while sushi originated as a way of preserving fish.

Pancit

Pancit

Pancit , also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin or the ingredients. Most pancit dishes are characteristically served with calamansi, which adds a citrusy flavor profile. Noodles were introduced to the Philippines by Chinese immigrants over the centuries. They have been fully adopted and nativized into the local cuisine, even incorporating Spanish influences. There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. Unique variants do not use noodles at all, but instead substitute it with strips of coconut, young papaya, mung bean sprouts, bamboo shoots, 'takway' ("pansit ng bukid") or seaweed.

Pancit canton

Pancit canton

Chinese-inspired dish of noodles with pork, Chinese sausage, vegetables, shrimp, chicken broth, oyster sauce, common during special occasions, birthdays

Pang'lao

Pang'lao

Land crabs, for example, stuffed land crab, stuffed with a mixture of onions and coconut

Pinakbet

Pinakbet

Pinakbét is a traditional Filipino vegetable dish that originates from the Ilocos Region of the Philippines. The dish consists of a variety of vegetables and flavored with bugguóng munamón (bagoóng isdâ or fermented anchovies) or armáng (alamáng or fermented shrimp or krill paste). It is commonly served as a side dish and is often accompanied by rice and grilled or fried meat or seafood. The etymology of pinakbet traces back to the Iloco (Ilocano) word pinakebbet, which is derived from the root word kebbet, meaning "shriveled" or "dried up." This refers to the visual transformation of the vegetables as they cook, where their moisture evaporates and they shrink in size. The prefix pina- in Ilocano often conveys a sense of something being done or prepared, giving the term pinakebbet the meaning of vegetables that have been "shriveled" or "shrunk" through cooking. While pakbet has also evolved into a colloquial or slang term.

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