polvorón

A polvorón (From polvo, the Spanish word for powder, or dust; Cebuano: polboron; Tagalog: pulburón) is a type of heavy, soft and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts. Polvorones are popular holiday delicacies in all Spain and ex-Spanish colonies in Latin America, as well as the PhilippinesThe Filipino version of polvorón uses a large amount of powdered milk which is left dry, as well as toasted flour, and butter or margarine instead of lard. A number of local variants on the traditional polvorón recipe have been made. Well-known variants include polvorón with casuy (cashew nut), polvorón with pinipig (pounded and toasted young green rice, similar to crisped rice) and polvorón with malunggay leaves. Strawberry, chocolate coated, purple yam ("ube"), peanut and cookies-and-cream flavoured polvorón also exist

Kalamay

Kalamay, also spelled Calamay which means "sugar", is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. They can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone but is usually used as a sweetener for a number of Filipino desserts and beverages.

okoy

Okoy or Ukoy (shrimp fritters) is a native Filipino food believed to have originated from the province of Laguna It is a popular afternoon snack in the country, though some use it as viand for regular meals. Other than shrimp, usual ingredients used in making okoy are bean sprouts and tofu. After adding rice flour, it is deep fried to give it its distinct crisp.

Daing na Pusit

Daing na Pusit is a traditional dish in the Philippines and even these days, processing food like drying is still used since not all households have fridge for better food storage. The best time for making Daing Na Pusit is during summer because it is the season when squids are cheaper in the market and easier to dry squids.This dish is one of the favorite pulutans of the Filipinos because it is so tasty and it easily kill the bad taste of alcohol beverages.

Itlog na maalat

              Itlog na Maalat is a very common side dish by itself or can also be mixed with diced tomatoes as a kind of salsa to accompany fried dishes or added to salads to add a salty creamy taste similar to feta cheese.it is sold already cooked and coloured a very deep pink to differentiate it from chicken eggs. We call it itlog na maalat which simply means salty eggs. They are traditionally buried in salty clay for several days after which they absorb the salty taste through their porous shells. The egg whites are salty and creamy and the egg yolks are firm, bright yellow and rich tasting, with oil exuding from them after boiling.

Puso or Hanging Rice: Pinoy Food for the Gods

Pinoy food for the Gods: Puso (hanging rice) is a dish  that  consists of rice wrapped in coco leaves which is then boiled. It is served by slicing the coco leaves in half exposing the rice.

  

       This style of rice preparation, according to some, originated from   the  seafarers' need to keep cooked rice from spoiling during long sea voyages. The coco leaves used in wrapping the rice are always shaped into a triangular form and stored hanging in bunches in the open air. The shape of the package facilitates moisture to drip away from the cooked rice while the coco leaves allow the rice to be aerated and at the same time prevent flies and insects from touching it.

             "Puso" has continued to be popular in the Philippines due to the large number of open-air eateries serving grilled chicken and pork meals. Customers of these establishments often worry about the cleanliness of the food being prepared hence the popularity of "puso" where the rice remains untouched by human hands after being cooked.