Filipino Dishes (Lutuing Pilipino or Pagkaing Pilipino) consists of the preparation methods, and eating customs found in the Philippines. The dishes centres around the combination of sweet (tamis), sour (asim), and salty (alat).
The diverse characteristics and combination of the Filipino dishes serves as the heart of the Filipino people - whom the style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of those of the other countries; as well as others adapted to indigenous ingredients and the local palate.
Here are selection of drawings/ illustrations of some of the famous Filipino foods: All the pieces were drawn and coloured entirely with colored pencil and rendered in Photoshop.
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BANANA CUE: Banana cue is made with deeply fried bananas coated in caramelized brown sugar. The bananas used for this recipe are Saba (bananas), which are very commonly used for cooking in the Philippines. It is usually skewered on a bamboo stick, and sold on the streets.
ISAW: is a street food from the Philippines, made from barbecued pig or chicken intestines. The intestines are cleaned, turned inside out, and cleaned again, repeating the process several times; they are then either boiled, then grilled, or immediately grilled on sticks. They are usually dipped in vinegar or sukang pinakurat (vinegar with onions, peppers, and other spices).
HALO-HALO: is a popular Filipino dessert with mixtures of shaved ice and evaporated milk to which are added various ingredients, including boiled sweet beans, coconut, sago, gulaman (agar jelly), tubers and fruits. It is served in a tall glass or bowl.
CHAMPORADO: is a sweet rice chocolate porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. It is served usually at "merienda", together with salty dried fish, locally called tuyo.
SUMAN: is a rice cake originating from the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves or buli or buri palm (Corypha) leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik.
LECHON: is a pork dish in several regions of the world; referring to a suckling pig that is roasted.
SINIGANG: is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: sampalok). It is one of the more popular viands in Philippine cuisine, and is related to the Malaysian dish singgang.
TAHO: is a Philippine snack food made of fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearl (similar to tapioca pearls).
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