Dodol

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  Palitaw

  Palitaw is a small, flat, sweet rice cake eaten in the Philippines. They are made from malagkit (sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs - an indication that they're done. When served, the flat...
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  Venison

  Venison is the culinary name for meat from the family Cervidae. Deer meat, whether hunted or farmed, is termed venison. The word derives from the Latin vēnor (to hunt or pursue). This term entered English via Norman in the 11th century following the Norman invasion of England, and the establishing...
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  Longaniza

  Longaniza is a pork sausage (embutido) similar to a chorizo. It is popular in several regions of Spain, Puerto Rico, Dominican Republic, Mexico, Chile, and in Philippines. In Chile, Longaniza may be eaten during a barbecue with bread as a choripan. The city of Chillán is known for its longanizas....
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  Siopao

  Siopao (燒包, POJ: sio-pau) is a Hokkien term for baozi, literally meaning steamed buns. It is also called salapao in Thailand. It is a popular food item in the Philippines. It does not require utensils to eat and can be consumed on-the-go. Like baozi, there are several siopao stuffing varieties...
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  Bitter melon

  Momordica charantia is a tropical and subtropical vine of the family Cucurbitaceae, widely grown for edible fruit, which is among the most bitter of all vegetables. English names for the plant and its fruit include bitter melon or bitter gourd (translated from Chinese: 苦瓜; pinyin: kǔguā), goya from...
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  Palm wine

  Palm wine also called Palm Toddy or simply Toddy is an alcoholic beverage created from the sap of various species of palm tree such as the Palmyra, and coconut palms. This drink is common in various parts of Asia and Africa, and goes by various names, such as "emu" and "oguro" in Nigeria, nsafufuo...
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  Lomo

  Lomo is a Spanish cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin: a very lean and generally tasteless cut of meat, cured and then left to air-dry for several weeks, but has more in common with chorizo in its...
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  Weet-Bix

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  Tapa

  Tapa is dried or cured beef or venison, although other meat or even fish may be used. The term "tapa" however, has mostly become associated more with this form of cured meat and tinapa (literally "made into tapa") with smoked fish. Filipinos prepare thin slices of meat and cure it with salt and...

• Bicol Express

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