Filipino Cuisine Quiz

Bibingkang Abnoy

• A unique Filipino rice cake from Paete, Laguna
• Known for its unusual use of partially developed fertilized duck eggs, giving it a bold flavor
• Traditionally eaten with vinegar as a dipping sauce

Kaldereta

• Popular Filipino stew known for its rich and savory flavor
• Traditionally made with beef, but can also be prepared with goat, chicken, or pork
• Characterized by its tomato-based sauce thickened with liver spread or pâté

Okoy

• Popular Filipino snack or appetizer made from shrimp and vegetables
• The mixture is deep-fried until crispy
• Often enjoyed with a vinegar dipping sauce

Kilawin na Baboy

• Filipino dish that originated in Quezon, Region 4
• Raw pork dish marinated in a mixture of vinegar, garlic, and spices
• Similar to the Filipino dish "kilawin"

Pancit Habhab

• Filipino noodle dish that originated in Quezon, Region 4
• Stir-fried rice flour noodles, vegetables, and meat or seafood
• Believed to have originated from Chinese immigrants who settled in Quezon

Cassava Cake

• Traditional Filipino dessert that originated in Quezon, Region 4
• Moist and sweet cake made with cassava, sugar, and eggs
• Believed to have originated from the Spanish colonial period, adapted from the Spanish dessert "torta de yuca"

Nilasing na Hipon

• Popular Filipino dish, especially in eateries in night markets
• Shrimp dish cooked with wine
• Believed to have originated from the Spanish colonial period, adapted from the Spanish dish "gambas al ajillo"

Lauya

• Filipino stew, name derived from the Spanish-Filipino term "la olla" (meaning "the ceramic pot")
• Likely refers to the native clay pots (banga) in which stews were made
• The name "Siniwsiwan" comes from the Ilocano term siwsiw, meaning to rinse or wash, referring to the preparation method

Uved

• Ivatans' version of meatballs
• Made from banana corm and minced pork
• Seasoned with onion, garlic, salt, and pepper
• Can be rolled into balls or served as-is, with or without broth

Lataven

• Traditional dish from the Cagayan Valley region, Philippines
• Heritage recipe passed down by the Ibanag and Itawes
• Porridge or stew made from boiled rice mixed with chicken
• Often enjoyed during cold seasons or festive gatherings

Abal-Abal

• Also known as "salagubang" (beetles)
• Indigenous delicacy in the Cagayan Valley, particularly enjoyed by the Ibanag and Itawes
• Involves the collection and preparation of adult beetles, typically abundant during the rice planting season
• Usually sautéed, fried, or roasted

Inatata

• Variation of suman, traditional rice cake delicacy from Cagayan Valley
• Dates back to pre-colonial times, when rice farming was a major source of livelihood
• Rice is a symbol of abundance and prosperity in Filipino culture
• Important part of celebrations, harvest festivals, and religious occasions

Lechón Cordero

• Special roasted lamb dish that originated in the Cagayan Valley
• Known for its distinct flavor and crisp, golden skin
• Variation of lechón (roast pig), but made with lamb (cordero means lamb in Spanish)
• Often prepared for special occasions such as fiestas, holidays, or family gatherings

Igado

• Popular Filipino dish from the Ilocano regions of northern Luzon
• Deep Spanish influences, stemming from the word "hígado" (meaning liver in Spanish)
• Historically a dish served during special occasions and feasts in the Philippines

Pancit Cabagan

• Popular noodle dish from Cabagan, Isabela, within the Cagayan Valley region
• Unique variation of pancit (noodles), known for its rich and flavorful toppings and thick sauce
• Inspired by Chinese traders who introduced miki (egg noodles) to the region
• Locals adapted the recipe, incorporating locally available ingredients like quail eggs, lechon, and vegetables
• Typically enjoyed as a hearty meal, often served during special occasions

Baler Suman

• Traditional Filipino rice cake delicacy originating from Baler, Aurora, Central Luzon
• Known for its simplicity and delightful flavor, a staple during festivals and celebrations
• Sticky rice treat wrapped in palm or banana leaves
• Often served with latik (caramelized coconut milk) or sugar

Ginataang Kuhol

• Beloved dish in Central Luzon
• Freshwater snails cooked in creamy coconut milk ("gata")
• Spiced with garlic, onions, ginger, and sometimes chili
• Popular dish in Pampanga, known for their love of bold and flavorful food

Tibuk-Tibuk

• Traditional Kapampangan delicacy from Pampanga, Central Luzon
• Creamy dessert similar to maja blanca, but made primarily with carabao’s milk
• Known for its silky texture and subtle sweetness

Chicharon Bulaklak

• Deep-fried ruffled fat, a popular Filipino appetizer
• Often consumed with alcoholic drinks
• Best eaten when dipped in spicy vinegar

Chicharon

• Popular Filipino snack made from deep-fried pork intestines, known for its crispy texture

Turrones de Casoy

• Sweet treat wrapped in wafer paper, chewy and crunchy
• Made from honey, sugar, eggs, and cashew nuts, great as a snack or dessert
• Specialty of the Kapampangans, made with honeybee, eggs, sugar, and cashew nuts
• Cashew nuts cannot be interchanged with other nuts

Ginipa

• Native delicacy of Zambales, made of conspicuously dried rice grains
• Flavored with a uniquely sweet concoction
• Favorite pasalubong treat of visiting tourists
• Traditional dish often enjoyed during special occasions

Ensaladang Pako

• Fiddlehead Fern Salad, known for its crunchy bite
• Salted eggs give it creamy, savory notes
• Sweet-vinegar dressing provides holistic flavor
• Refreshing salad made from fiddlehead ferns

Tangway

• Popular dish in the Philippines, especially in regions rich in seafood
• Typically consists of fresh fish, often grilled or fried
• Served with dipping sauces like vinegar or soy sauce
• Can be accompanied by rice or other side dishes

Linga

• Filipino cookies originating from Davao del Sur
• Name comes from sesame seeds, known locally as linga or longa
• Made from flour, sugar, salt, shortening, and sesame seeds
• Showcases the use of sesame seeds, which are abundant in the region

Lauya

• Often associated with the Ilocano stew typically made with pork or beef
• Pangasinan equivalent of the Tagalog nilagang baka
• Different vegetables are used, reflective of the Pangasinense preference for saltiness in viands

Lucban Longganisa

• Filipino pork sausage originating from Lucban, Quezon
• Type of de recado longganisa
• Characterized by its use of oregano and its garlicky and sour taste
• Made with coarse and lean pork, pork fat, coarse salt, onions, garlic, oregano, paprika, peppercorns, sugar, and vinegar

Budin

• Very popular kakanin (native delicacy) in Quezon Province
• Cassava Cake, but Quezon folks call their version Budin
• Popular pasalubong (gift for someone returning home)

Uraro

• Type of flour made from the roots of the Maranta arundinacea plant (arrowroot)
• Popular in various cuisines, especially in the Philippines
• Often used to make cookies, cakes, and as a thickening agent
• Gluten-free and has a fine texture