Tagalog Cuisine

Tagalog cuisine is the traditional food culture of the Tagalog people of central Luzon. Manila is the major city in the region.

Tagalog meals are often shared, family style. Binalot, or rice meals wrapped with banana leaf, can be taken to go. Many foods are traditionally cooked in unglazed clay pots(palayok).

Ingredients

Rice

Rice is a staple grown on Luzon since some of the earliest settlers began to grow it. Cooked rice(kanin) is often the base of the meal, served with ulam, or side dishes for rice. Tagalog cuisine traditionally uses short to medium-grain rice, though long-grain rice is also available. Sweets made from rice are known as kakanin. Sticky rice is called malagkit.

Soy

Chinese merchants brought soy sauce to the Philippines, where it is now widely used. It is often added to adobo, soups, and other dishes.

Vinegar

Vinegar(suka) has a long history in the Philippines and is used extensively in Tagalog cuisine. Since ancient times, vinegar has both preserved foods and added flavor.

Coconut vinegar(sukang tuba) and nipa palm vinegar or Paombong vinegar(sukang paimbong) are two of the most common varieties used in Tagalog cuisine. Kaong palm vinegar(sukang kaong) and cane vinegar(sukang iloko or sukang basi) are other varieties.

Coconut vinegar is produced from fermented coconut nectar(tuba). It has a medium strength and is suitable for kinilaw and condiments.

Nipa palm vinegar or Paombong vinegar originated in Paombong near Manila Bay, where it is still produced heavily. It is very strong and used in paksiw.

Fruit

Citrus is also used to extend freshness and add flavor. Calamansi is a local, sour citrus.

Banana is a common fruit. Banana leaves are used for wrapping.

Vegetable

Purple yam(ube) features in several sweets.

Some dishes include pumpkin(kalabasa).

Meat and Seafood

Fermented krill paste(bagoong alamang) flavors various dishes.

Milkfish(bangus) is a favorite fish in Tagalog cuisine.

Chicken(manok) and pork(baboy) frequent Tagalog tables. Cured meat is called tocino.

Dishes

• steamed rice
• garlic rice(sinangag)
• adobo: meat or other ingredient braised in vinegar
• pinakbet: stewed mixed vegetables, including pumpkin, seasoned with fermented krill paste
• paksiw: fish or other ingredient stewed with vinegar broth and vegetables such as bitter melon
• sinigang: sour stew with various vegetables added
• tinola: clear soup, usually with chicken and vegetables
• daing na bangus: cooked dried milkfish
• lechon: roasted pig
• biko: sweet coconut sticky rice cake
• ube halaya: sweet, creamy purple yam dessert