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We are specialized in providing healthy and delicious Filipino dishes and bakery products.

The style of cooking and the food associated with it in the Philippines have evolved over
many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese,
and American, as well as other Asian and Latin influences adapted to indigenous
ingredients and the local palate.

Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate
paellas and cocidos created for fiestas of Spanish origin, and spaghetti and lasagna of
Italian origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine
sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic,
vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew),
mechado (larded beef in soy and tomato sauce), puchero (beef in bananas and tomato
sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables),
kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash,
eggplant, beans, okra, and tomato stew flavored with shrimp paste), crispy pata (deep-fried
pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in
sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).

In a typical Filipino bakery, pandesal, monay and ensaymada are often sold. Pandesal
comes from the Spanish pan de sal (literally, bread of salt), and is a ubiquitous breakfast
fare, normally eaten with (and sometimes even dipped in) coffee. It typically takes the form
of a bread roll, and is usually baked covered in bread crumbs. Contrary to what its name
implies, pandesal is not particularly salty as very little salt is used in baking it. Monay is a
firmer slightly denser heavier bread. Ensaymada, from the Spanish ensaimada, is a pastry
made using butter and often topped with sugar and shredded cheese that is especially
popular during Christmas. It is sometimes made with fillings such as ube (purple yam) and
macapuno (a variety of coconut the meat of which is often cut into strings, sweetened,
preserved, and served in desserts). Also commonly sold in Filipino bakeries is pan de coco,
a sweet roll filled with shredded coconut mixed with molasses. Putok, which literally means
"explode", refers to a small, hard bread roll whose cratered surface is glazed with sugar.
Kababayan is a small, sweet gong-shaped muffin that has a moist consistency. Spanish
bread refers to a rolled pastry which looks like a croissant prior to being given a crescent
shape, and has a filling consisting of sugar and butter.
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Filipino Cuisine
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