Philippine Cuisines


Breads and pastries
Philippines Cuisine

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

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).

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Fiesta Foods Philippines Cuisine

For festive occasions, people band together and prepare more sophisticated dishes. Tables are often laden with expensive and labor-intensive treats requiring hours of preparation. In Filipino celebrations, lechón (also spelled litson) serves as the centerpiece of the dinner table. It is usually a whole roasted pig, but suckling pigs (lechonillo, or lechon de leche) or cattle calves (lechong baka) can also be prepared in place of the popular adult pig.

More details at Fiesta Foods Philippines Cuisine


History & influences, Characteristics, Common dishes, Breakfast, Merienda, Pulutan, Breads & pastries
Fiesta food, Regional specialties, Northern Philippine cuisine, Central Philippine cuisine, Southern Philippine cuisine
Main dishes, Side dishes and complements, Desserts, Dessert gallery, Street food and other snacks, Exotic dishes
Cooking methods, Beverage, Chilled drinks and shakes, Brewed Beverage, Alcoholic Beverage, References

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