Main

Adobo, Philippines style

Philippine adobo (from spanish adobar: "marinade," "sauce" or "seasoning" / english: tagalog pronunciation: [ɐdobo]) is a popular filipino dish and cooking process in philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. it has occasionally been considered the unofficial national dish in the philippines.

Dessert, Sweet

Ahu

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

Main

Ancient Chamoru salmon

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

Dessert, Sweet

Apigige'

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

Side, Snack, Appetizer

Bagoong

Bagoóng (tagalog pronunciation: [bɐɡuˈoŋ]; buh-goo-ong) is a philippine condiment partially or completely made of either fermented fish (bagoóng) or krill or shrimp paste (alamáng) with salt. the fermentation process also produces fish sauce known as patís.the preparation of bagoóng can vary regionally in the philippines.

Main

Barbecue

Barbecue or barbeque (informally bbq in the uk, us, and canada barbie in australia and braai in south africa) is a term used with significant regional and national variations to describe various cooking methods that use 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 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 (several hours). elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or gas. 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.

Main

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.

Main

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.

Drink

Beer

Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. it is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. during the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. in commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.some of humanity's earliest known writings refer to the production and distribution of beer: the code of hammurabi included laws regulating beer and beer parlours, and "the hymn to ninkasi", a prayer to the mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.beer is distributed in bottles and cans and is also commonly available on draught, particularly 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), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above.beer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, pub quizzes and pub games. when beer is distilled, the resulting liquor is a form of whisky.

Dessert, Sweet

Biko

Biko is a sweet rice cake from the philippines. it is made of coconut milk, brown sugar, ginger, and glutinous rice. it is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant). 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.a notable variant is puto maya in cebuano-speaking regions of the philippines. it is usually made from purple glutinous rice (called tapol) soaked in water, drained and then placed into a steamer for 30 minutes. this rice mixture is then combined with coconut milk, salt, sugar and ginger juice and returned to the steamer for another 25 to 30 minutes. it is traditionally served as small patties and eaten very early in the morning with sikwate (hot chocolate). it is also commonly paired with ripe mangoes. puto maya is characteristically al dente, compared to the mushier texture of biko.biko can also be prepared with other common filipino ingredients. examples include ube-biko which is made with ube (mashed purple yam), and pandan biko which is made with pandan leaf extracts; these are characteristically deep purple and bright green, respectively.

Main

Bistek tagalog

Bistek (from spanish: bistec, "beefsteak"), 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.

Side, Snack, Appetizer

Buchi-buchi

Fried pumpkin pie or turnover

Dessert, Sweet

Buchi-buchi

Fried pumpkin pie or turnover

Breakfast

Buñelos aga

Banana dounuts

Side, Snack, Appetizer

Buñelos aga

Banana dounuts

Side, Snack, Appetizer

Buñelos uhang

Shrimp patties, shrimp and vegetable fritters

Dessert, Sweet

Buñuelo

A buñuelo (spanish: [buˈɲwelo]; alternatively called bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo; catalan: bunyol, ipa: [buˈɲɔl]) is a fried dough fritter found in spain, latin america, israel, and other regions with a historical connection to spaniards or sephardic jews, including southwest europe, the balkans, anatolia, and other parts of asia and north africa. buñuelos are traditionally prepared at christmas, ramadan, and among sephardic jews at 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.

Dessert, Sweet

Buñuelo aga

Banana doughnuts

Dessert, Sweet

Buñuelo dago

Yam doughnuts

Dessert, Sweet

Buñuelo manglo

Doughnuts made with coconut milk, may be coated in sugar

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Dessert, Sweet

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.

Main

Chalakiles

Rice and chicken soup with achiote, may contain coconut milk

Breakfast

Champorado

Champorado or tsampurado (from spanish: champurrado) is a sweet chocolate rice porridge in philippine cuisine.

Dessert, Sweet

Champulado

Champorado or tsampurado (from spanish: champurrado) is a sweet chocolate rice porridge in philippine cuisine.

Main

Chicken inasal

Chicken inasal, commonly known simply as inasal, is a variant of the filipino chicken dish known as lechon manok. 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). a common dish in the visayas, it is a popular specialty in the city of bacolod, where an entire street market is dedicated to local dishes, particularly inasal. a sign in the heart of the market reads "manokan country" (literally "chicken country" in hiligaynon). many restaurant chains are famous for serving inasal, like bacolod chicken inasal and mang inasal, which originated in iloilo city.

Main

Clam

Clam is a common name for several kinds of bivalve molluscs. the word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor 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 (whereas oysters and mussels do) 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.some clams have life cycles of only one year, while at least one may be over 500 years old. all clams have two calcareous shells or valves joined near a hinge with a flexible ligament and all are filter feeders.

Drink

Cocktail

A cocktail is an alcoholic mixed drink. most commonly, cocktails are either a combination of spirits, or one or more spirits mixed with other ingredients such as tonic water, fruit juice, flavored syrup, or cream. 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.

Dessert, Sweet

Coconut candy

Grated coconut cooked with sugar, then formed into balls

Main

Coconut crab

The coconut crab (birgus latro) is a species of terrestrial hermit crab, also known as the robber crab or palm thief. it is the largest terrestrial arthropod in the world, with a weight of up to 4.1 kg (9 lb). it can grow to up to 1 m (3 ft 3 in) in width from the tip of one leg to the tip of another. it is found on islands across the indian ocean, and parts of the pacific ocean as far east as the gambier islands and pitcairn islands, similar to the distribution of the coconut palm; it has been extirpated from most areas with a significant human population, including mainland australia and madagascar. coconut crabs also live off the coast of africa near zanzibar. 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. adult coconut crabs feed primarily on fleshy fruits, nuts, seeds, and the pith of fallen trees, but they will eat carrion and other organic matter opportunistically. anything left unattended on the ground is a potential source of food, which they will investigate and may carry away – thereby getting the alternative name of "robber crab." the species is popularly associated with the coconut palm, yet coconuts are not a significant part of its diet. although it lives in a burrow, the crab has been filmed climbing coconut and pandanus trees. no film shows a crab selectively picking coconut fruit, though they might dislodge ripe fruit that otherwise would fall naturally. climbing is an immediate escape route (if too far from the burrow) to avoid predation by large sea birds (when young) or by humans, or cannibalism (at any age) by bigger, older crabs. mating occurs on dry land, but the females return to the edge of the sea to release their fertilized eggs, and then retreat back up the beach. the larvae that hatch are planktonic for 3–4 weeks, before settling to the sea floor, entering a gastropod shell and returning to dry land. sexual maturity is reached after about 5 years, and the total lifespan may be over 60 years. in the 3–4 weeks that the larvae remain at sea, their chances of reaching another suitable location is enhanced if a floating life support system avails itself to them. examples of the systems that provide such opportunities include floating logs and rafts of marine or terrestrial vegetation. similarly, floating coconuts can be a very significant part of the crab's dispersal options. fossils of this crab date back to the miocene.

Dessert, Sweet

Coconut latiya

Pound cake with coconut custard

Drink

Coconut water

Coconut water (also coconut juice) is the clear liquid inside 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 growth continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. the liquid inside young coconuts is often preferred to the liquid of a ripened coconut. coconut water from young green coconuts is also known specifically as buko juice in philippine english.

Side, Snack, Appetizer

Coleslaw

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Main

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.

Main

Crooked crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Side, Snack, Appetizer

Cucumber daigo kimchee salad

Salad with cucumber, pickled daikon radish (daigo) and kimchee, several variations

Side, Snack, Appetizer

Cucumber salad

Sliced cucumbers and onions marinated in soy sauce, vinegar, garlic and salt

Dessert, Sweet

Custard pie

A custard pie is any type of uncooked custard mixture added to 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. 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. due to the often large number of whole eggs in custard pie it is a very rich pie. the ancient romans were the first to understand the binding properties of eggs. during the middle ages, the first custard pies, as we know them, 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 is derived from ‘crustade’ which is a tart with a crust. after the 16th century, custards began to be used in individual dishes rather than as a filling in crusts.today, custards are used as filling in pies and tarts, and as individual dishes. ideally a custard pie should be light and delicate, but still have good body. custards can be made in two ways: baked or stirred upon the stove, but most custard pie recipes call for baking. the eggs in custard mixtures, when cooked, turn from liquid to solid. if cooked over excessive heat, the eggs will curdle, which is extremely undesirable. curdling can be prevented by using lower temperatures and stirring. as such, making true custard pie is a very delicate process.

Breakfast

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.

Main

Egg salad sandwich

Egg salad is a dish made primarily of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, 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.

Main

Empanada

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in spanish, other southern european, latin american, and iberian-influenced cultures around the world. the name comes from the spanish verb "empanar" (coat with bread), and translates as "enbreaded", 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.

Dessert, Sweet

Empanada

Sweet, filled hand-held pie

Dessert, Sweet

Ensaymada

The ensaimada is a pastry product from mallorca, balearic islands, spain. it is a common cuisine eaten in southwestern europe, latin america and the philippines. the first written references to the mallorcan ensaïmada date back to the 17th century. at that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations. the ensaïmada de mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm. 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 name comes from the catalan word saïm, which means 'pork lard' (from the arabic shahim (شحيم), meaning 'fat'). in mallorca and ibiza there is a sweet called greixonera made with ensaïmada pieces left over from the day before.

Main

Eskabeche

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.

Main

Estufao

Pork, ribs or chicken sauteed in soy sauce and vinegar

Side, Snack, Appetizer

Finadene

Fina'denne' (many alternate spellings, commonly finadene, fina'denni', or fina'dene) is a spicy, all-purpose condiment that is a staple of chamorro cuisine. in the chamorro language, it translates as "made with chili pepper." it may be drizzled over meat dish or rice, or placed in a separate, small dipping saucer. anthropologists visitng guam in the early 20th century noted the frequent use of fina'denne' by chamorros.

Main

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 throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). 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.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Main

Fish with coconut cream wrapped in banana leaves

Dessert, Sweet

Flan

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

Main

Fried chicken

Fried chicken, also known as 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 europeans to deep fry their chicken in fat (though without seasoning). meanwhile, many west african peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). scottish frying techniques and west african seasoning techniques were combined by enslaved africans and african-americans in the american south.

Breakfast

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. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater 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. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. 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 american 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. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Main

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. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater 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. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. 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 american 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. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Main

Fritada

Pork, beef or venison blood stew

Side, Snack, Appetizer

Fruit

Avocado, bananas, bilimbi, breadfruit (lemmai), calamansi, chayote, coconut, guava, jackfruit, lemons, limes, mango (mangga), mountain apple, oranges, pandanus, papaya, pineapple, plantains, pomegranates, saba banana, soursop, star apple, tangerines

Main

Fruit bat

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

Main

Fruit bat soup

Drink

Fruit juice

Mango, soursop

Side, Snack, Appetizer

Fruit salad

Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their own juices or a syrup. in different forms, fruit salad can be served as an appetizer, a side salad. when served as an appetizer, a fruit salad is sometimes known as a fruit cocktail (often connoting a canned product), or fruit cup (when served in a small container). there are many types of fruit salad, ranging from the basic (no nuts, marshmallows, or dressing) to the moderately sweet (waldorf salad) to the sweet (ambrosia salad). another "salad" containing fruit is a jello salad, with its many variations. a fruit cocktail is well-defined in the us to mean a well-distributed mixture of small diced pieces of (from highest percentage to lowest) peaches, pears, pineapple, grapes, and cherry halves. fruit salad may also be canned (with larger pieces of fruit than a cocktail).

Main

Gollai appan

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

Main

Gollai appan aga'

Plantains cooked in coconut milk

Main

Gollai hagun suni

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

Main

Green mango salad

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

Dessert, Sweet

Guava cake

Dessert, Sweet

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.

Main

Hamburger

A hamburger (or burger for short) is a food consisting of fillings —usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; 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 topped with cheese is called a cheeseburger.the term burger can also be applied to the meat patty on its own, especially in the united kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. in australia and new zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the united states; where it would generally be called a chicken sandwich, but in australian english and new zealand english a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. there are many international and regional variations of hamburgers.

Side, Snack, Appetizer

Hineksa' aga'ga

Rice colored red with achiote (annatto) seeds

Main

Hotnon babui

Spit-roasted whole pig

Dessert, Sweet

Ice cream

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is 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. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Main

Kadon gamson

Octopus soup with coconut cream

Main

Kadon guihan

Fish stew with coconut milk

Main

Kådun månuk

Chicken soup with coconut milk

Dessert, Sweet

Kalamai

Kalamai is a traditional chamorro corn / coconut pudding, sometimes referred to as coconut gelatin (though no gelatin is actually used). 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.

Main

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. caldereta's name is 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 300-year occupation of the philippines. it also has its similarities with afritada and mechado that it uses tomatoes, potatoes, carrots and bell peppers as its ingredients. kaldereta is served during special occasions, parties, and festivities.

Main

Kebab

Kebab is a cooked meat dish, with its origins in middle eastern cuisines. many variants are popular around the world. kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. the traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, and sometimes pork depending on whether or not there are specific religious prohibitions.

Dessert, Sweet

Kek chokulåti’

Chocolate cake or chocolate gâteau (from french: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both.

Main

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 (or the chamorro version, titiyas).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. kelaguin is derived from the tagalog kilawin. kilawin is derived from the tagalog kinilaw which means "raw" kinilaw is "raw" fish cooked in citrus, vinegar +/- coconut milk, onion, chillies, ginger. kilawin is precooked meats eg) grilled meats seasoned with citrus, onions, and, chillies. citrus fruits are native to asia and brought to the western hemisphere by the explorers in the 1500's. kinilaw and civeche are different in origin.

Main

Kelaguen binadu

Venison marinated in a citrus juice and coconut sauce

Main

Kelaguen guihan

Fish marinated in a citrus juice and coconut sauce

Main

Kelaguen uhang

Shrimp marinated in a citrus juice and coconut sauce

Side, Snack, Appetizer

Kimchi

Kimchi (; korean: 김치, romanized: gimchi, ipa: [kim.tɕʰi]), is a traditional korean side dish of salted and fermented vegetables, such as napa cabbage and korean radish. a wide selection of seasonings are used, including gochugaru (korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. kimchi is also used in a variety of soups and stews. as a staple food in korean cuisine, it is eaten as a side dish with almost every korean meal.there are hundreds of different types of kimchi made with different vegetables as the main ingredients. traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. the vessels are also kept outdoors in special terraces called jangdokdae. in contemporary times, household kimchi refrigerators are more commonly used.

Dessert, Sweet

Latiya

Layered vanilla custard and sponge cake

Main

Linechen birenghenas

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

Breakfast

Linguiça

Linguiça or lingüiça (portuguese pronunciation: [lĩˈɡwisɐ]) calabresa is calabrian chili seasoned smoke-cured pork sausage seasoned with garlic and paprika, popular in portugal, brazil, lusophone countries, and the u.s. state of hawaii, created by calabrian immigrants in the bixiga district of são paulo in brazil inspired by the sausage of calabria. it is often used as a topping for pizzas.

Side, Snack, Appetizer

Linguiça

Linguiça or lingüiça (portuguese pronunciation: [lĩˈɡwisɐ]) calabresa is calabrian chili seasoned smoke-cured pork sausage seasoned with garlic and paprika, popular in portugal, brazil, lusophone countries, and the u.s. state of hawaii, created by calabrian immigrants in the bixiga district of são paulo in brazil inspired by the sausage of calabria. it is often used as a topping for pizzas.

Side, Snack, Appetizer

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.

Side, Snack, Appetizer

Macaroni salad

Macaroni salad is a type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. much like potato salad or coleslaw in its use, it is often served as a side dish to barbecue, fried chicken, or other picnic style dishes. like any dish, national and regional variations abound but generally it is prepared with raw diced onions, dill or sweet pickles and celery and seasoned with salt and pepper.

Drink

Mango juice

Dessert, Sweet

Månha pie

Coconut cream pie

Main

Mannok kadon pika

Spicy chicken stew with coconut milk, serve with rice

Main

Marinated and grilled fish

Drink

Milkshake

A milkshake (sometimes simply called a shake) is a sweet beverage made by blending milk, ice cream, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, fruit syrup, or whole fruit 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. 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.

Side, Snack, Appetizer

Moringa

Leaves, pods, seeds, bark, flowers and fruit from the drumstick tree, used in curry, stewed, chutney, stir fry, tea, cake, bread, smoothies

Main

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. in most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. the external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. the common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance. freshwater zebra mussels and their relatives in the family dreissenidae are not related to previously mentioned groups, even though they resemble many mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. they are classified with the heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as "clams".

Dessert, Sweet

Nan Chong's cookies

Butter cookies

Main

Octopus

People of some 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.

Main

Onigiri

Onigiri (お握り or 御握り), also known as omusubi (お結び), nigirimeshi (握り飯), or rice ball, is a japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori. traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, mentaiko, takanazuke (pickled takana) or any other salty or sour ingredient as a natural preservative. most japanese convenience stores stock their onigiri with various fillings and flavors. 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, 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.

Side, Snack, Appetizer

Pan

A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in american english and in britain.

Main

Pancit

Pancit (tagalog pronunciation: [ˈpansɪt] pan-sit), 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.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, or seaweed.

Main

Pancit canton

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