/r/filipinofood
A community that celebrates the wonderful food of and inspired by the Philippines!
RULES:
Only food-related discussions, pictures, and videos are allowed.
Original Content [OC] or credited posts only. Do not claim something that is not yours.
For videos, only recipe videos are allowed.
For those showcasing their dishes, post title must include name of dish.
Recipes are highly encouraged.
Filipino or Filipino inspired food only.
Comments in the schtick of "this is not how this recipe is made" will be removed. Filipinos come from different islands and different culinary experiences.
As always, treat everyone with respect
/r/filipinofood
450,146 Subscribers
Crispy Pata
04:20 UTC
Hipon at Talangka 🤤
04:06 UTC
Crispy Pork Kare-kare
03:54 UTC
Saucy Bicol Express po yan 🐷🌶️
03:34 UTC
Pork Binagoongan at Eskinita Filipino Eatery, Boracay
a
03:00 UTC
My home made maja Blanca with corn
02:46 UTC
Skinless Longa
02:29 UTC
Kutsinta
Para sa inyo, ano ba ang mas masarap ipares sa kutsinta—dulce de leche o kinudkod na niyog?
01:38 UTC
Tiyo's Steak and Porkchop Antipolo (Monster Porkchop & Chicken)
01:26 UTC
Sarciadonng dalagang bukid
00:29 UTC
Dilis at itlog na may sibuyas. Mangan!
00:25 UTC
Breakfast 🍳
Corn beef and egg 🍳
00:23 UTC
Empanada at Lumpia ❤️
00:21 UTC
Nakakatakam to Bagay to sa kanin na sangag Lalo sa almusal
23:02 UTC
Champorado ni mommy
Masarap talaga ang Davao tablea
22:27 UTC
From lacatan malutu to duman
Duman is produced from a specific variety of rice called lacatan malutu (red-husked glutinous rice) in Capampangan. It is harvested immature, roasted, and pounded till it becomes flat. It is a tradition to produce duman from November to December and it is much associated with the Christmas season.
I finally got the documentation I worked on from 19 years ago online. Pardon the blurred photos and haphazard layout. I was only using a point-and-shoot camera at that time, and still in the process on getting my material back online from the electronic baul this time.
In any case, for those so inclined to read, here are the links - 1/2 The preparatory phase - http://karen.food.blog/2005/12/16/duman-stepping-back-in-time/ 2/2 Harvest of lacatan malutu and production of duman - http://karen.food.blog/2005/12/30/duman-epitome-of-artisanal-food/
20:46 UTC
Ako lang ba ang may ayaw ng Lechon Pares? For some reason parang nandidiri ako sa lasa... iba pa rin yung original na karne ng Beef, kabayo or kalabaw..
20:42 UTC
My kind of super meal. What’s yours?
20:12 UTC
Sa mga canned mackerel, anong brand para sa inyo ang pinaka masarap?
18:52 UTC
Low Sodium alternatives.
Hi! I recently switched to low sodium diet due to heart probs. 1 month in and enjoying it, saw some changes sa face din.
One thing I miss the most, PATIS AT TOYO!!! HAHAHA may nahanap na akong alternative sa toyo which is aminos. Pero sa Patis, baka may ma suggest kayo please?
And other low sodium food na i can add to my diet? (Also cut down na sa fastfood and canned goods) Thank you!!
16:43 UTC
Filipino Tacos
Hey guys,
I'm looking to run a Filipino taco as a special at the restaurant I work at. I am going to make my own longannisa and I want to make sawsawan (but make it more of a pico de gallo type topping than a dip). I am going to try to get calamansi to have in place of a lime wedge on the side. I feel like the taco is missing one element. Maybe some kind of sauce. Any suggestions?
15:55 UTC
Later dinner: Chicken keri yarn
14:17 UTC
My fav ice cream being promoted from limited edition to best sellers 🫶
13:56 UTC
Dinakdakan ngayong hapunan. Kayo po, anong ulam nyo?
13:40 UTC
Seafood paella
The Frazzled Cook
12:21 UTC
Five Star Chicken
My go to place pag umay na sa fried chicken ni Jollibee at Mcdo 🤣
12:02 UTC
Ganyan gusto kung spaghetti ma souce sa sarap
11:07 UTC