We, the students of Camarines Norte National High School – Annex (Stand Alone Senior High School STEM), encourages all Filipino to entertain the locally made products rather than imported products. This petition aims to advocate the quality of our own products and appreciate the workmanship of livelihood workers to help in building the nation. Currently, Filipino consumers…

Bibingka is a type of rice cake from the Philippines and in Christian communities in Indonesia. It is usually eaten for breakfast, especially during the Christmas season. It is traditionally cooked in clay pots lined with leavesBibingka is a type of rice cake from the Philippines and in Christian communities in Indonesia. It is usually eaten for breakfast, especially during the Christmas season. It is traditionally cooked in clay pots lined…

  Lechon Kawali is a crispy deep fried pork belly. This Spanish-influenced dish is a version of the original Lechon introduced by the Spaniards during their colony. The original Lechon skews the whole pig using a bamboo to be roasted over the heat of flamed charcoal, while Lechon Kawali uses a method of deep frying the…

Pinangat is a Filipino dish. There are two popular versions of Pinangat: the sour version using bilimbi either of (kamias-fresh or dried), tamarind, or vinegar; and the Bicol version is with gata. The sour version uses fish as the main ingredient. Pinangat in the Bicol Region and Laguna, Philippines, more popularly known in Manila as laing, is a dish which combines taro leaves, chili, meat or…

  Puto bumbong is one of the sought-for treats at the Christmas in the Philippines. During “misa de gallo” or “simbang gabi”, people that have attended the mass typically queue up to their favorite food stalls around the church or on the streets for a handful of this well-loved Filipino Christmas delicacy. The word “puto…

Ilocano Bagnet, or simply known as Bagnet, is a boiled, air-dried, then deep-fried slabs of pork belly (liempo). It is a famous native food in the province of Ilocos, Philippines. It is similar to Lechon Kawali of the Tagalogs but the difference, I guess, is the process of preparation, cooking, and of course, the place of origin. It is said that Bagnet  has its origins…

  Patatim is a Filipino dish made out of slowly braised pork leg. Historical account of this dish was lost in the passage of time. However, in order to better comprehend the origins of Pata Tim is to better understand the meaning of Pata and Tim. “Pata” is a Spanish word for “leg” and Tim is…

Before we go to the dishes, let us first get to know how our way of cooking were During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were boiling, steaming and roasting. The ingredients for common dishes were obtained from locally raised livestock. These ranged from kalabaw (waterbuffaloes/carabaos), baka (cows), manok (chickens) and baboy (pigs) to various kinds…

Are you a Filipino Food lover? Have you ever wondered where these dishes originated and how it is discovered? You’ve come in the right place! We are here to show you the history of Filipino Cuisine and famous foods around the country.