A popular Filipino treat with Japanese origins, haluhalo consists of a blend of fruits, sweet preserves, evaporated milk, and shaved ice. It is frequently topped with a scoop of ice cream. The name literally means “Mix-Mix” referring to the hodgepodge of ingredients.
In the Philippines, the word sarciado means a culinary dish is wet with a sauce, usually referring to tomato sauce. Below is a recipe for pork sarciado. Please consider it only as a guide. No guarantee that it will come out perfectly.
There are many variations to this Spanish-inspired meat stew, and the broth can range from soupy to thick. Here is an afritada recipe that can serve as a guide to help you in making your own version of Filipino afritada!
Espasol is a Filipino rice-flour treat in the shape of a slender tube. It is distinguished not only for having glutinous (sticky) rice as a main flour, but also for being finished with a dusting of rice flour.
Salabat is Filipino ginger tea that’s especially popular during the relatively cool month of December in the Philippines to accompany the eating of seasonal treats. The hot drink is also recommended for a sore throat.
Puto is the classic Filipino rice cake traditionally made by steaming. But since it is intensive work, Filipinos came up with an easy version based on using rice from a regular cooker or pot.
The Tagalog phrase gaya-gaya puto maya is used to mock someone who is trying to copy someone else (gaya means “to imitate”). The inclusion of the phrase putomaya is not only a rhyme; it could also be an allusion to the fact that puto maya is trying to be a replacement for real puto.
Leche flan is a rich milk custard that Filipinos enjoy eating year-round. It is slightly denser than the Mexican or Spanish flan that Americans are familiar with. In the Philippines, leche flan has traditionally been cooked in oval-shaped metal molds. There are now countless variations on this Filipino favorite.