The Filipino word for ‘snack’ is meryenda, referring to something eaten between meals, in the mid-morning or mid-afternoon. For meryenda, Filipinos enjoy bread and pastries above all else. This could be in the form of pandesal — plain or manually filled with cheese, peanut butter or some other spread as a simple sandwich.
After baked goods, it is fruit and then chocolate that Filipinos love to have for a snack.
Kakanin are traditional rice delicacies like puto and kutsinta.
Tsitsirya are thought of as junk food in the Philippines. Examples of favorite Filipino tsitsirya: corn chips and cheese curls.
Pulutan are snacks or finger food that Filipinos eat when drinking beer or liquor.
Baon is the packed lunch or snack Filipinos bring to school or work or when traveling.
Banana Chips, Cakes, Candies, Chicharon, Chips, Chocolates, Cookies, Corn Snacks (kornik), Crackers, Fish Snacks, Fruits, Hopia, Jelly Gummies, Dried Mangoes, Pandesal, Pinoy Biscuits, Seed Snacks (watermelon and squash seeds), Wafers like Jack n Jill’s Hello, Peanuts (adobong mani), Paborita, Pilipit, Otap, La Pacita Prima Toast, Pasencia, Mamon Tostada, Rosquillos, Bingo, Oishi Pillows, Egg Cracklets aka Galletas…
A popular brand of crackers in the Philippines is Skyflakes (particularly the chocolate flavor and the more recently formulated sweet-milk Condensada flavor). There’s also Fita!
You can buy Filipino snacks like Boy Bawang, Chippy corn chips in Garlic & Vinegar flavor, Ilocos Chichacorn, Leslie’s Clover Chips ham&cheese, Nagaraya adobo cracker nuts, Sunflower Crackers, Dried Mangoes and Chiz Curls on Amazon.
Among many Filipinos’ fondest memories is gathering around a bowl of dried watermelon seeds with a piece of old newspaper on hand ready to be piled with discarded shells. Ahhh… butong pakwan!!
Filipino Seed Snacks
Dried seeds are old-time favorite Filipino snacks. Fun and addictive to snack on, satisfying one’s oral fixations, unshelled seeds boast a fairly low “calorie to bite” ratio — what with the amount of effort involved in carefully extracting each seed’s kernel from out of the shell. In terms of nutritional value, seeds run a close second to traditional nuts as a source of potassium, manganese and zinc.
WATERMELON SEEDS (BUTONG PAKWAN)
Among many Filipinos’ fondest memories is gathering around a bowl of dried watermelon seeds with a piece of old newspaper on hand ready to be piled with discarded shells. Parents and older relatives take on the task of cracking open the buto (“seed”) for young children who have yet to develop the skill of extracting the kernels as whole as possible.
Snacking on butong pakwan happens when family and friends are just hanging out, chatting or watching television. It’s a great “busy food” to give bored hands something to do. The ethnic Chinese in Southeast Asia are known to do this type of snacking over the Lunar New Year or during a funeral wake. The seed-eating session usually only ends once you’ve run out of seeds or your lips and tongue have become too painfully sore from the salt.
Butong pakwan does have a distinctive flavor beyond mere saltiness, brought about by the addition of sanki, which is star anise (Illicium verum), and it is not uncommon to find one or two of the beautifully desiccated anise flowers still mixed in among the black seeds, providing a subtly sweet enhancement. Watermelon seeds come in packets that are sometimes labeled simply as “melon” seeds.
Popular Filipino and Fil-American brands include Captain Sid’s, Paning’s, Aling Conching and Tropics.
Siomai is the Filipino term for steamed Chinese dumplings that are usually filled with pork, occasionally shrimp. It’s what Americans call “siumai” (siu mai) or “shumai” (shu mai). In the Mandarin language, it’s shaomai.
siomai shaomai, “shumai”
Also sometimes spelled as siomay in the Philippines.