Yema is the Spanish word for "egg yolk." This soft Philippine candy is shaped into a pyramid or a ball, and then wrapped in cellophane. It originated from Spain, where nuns in monasteries used egg yolks donated to them by winemakers (who used only the white part of eggs in their winemaking process) to make sweets and pastries.
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In the provinces, a sure sign that some very serious grand-style cooking is about to be done is the arrival of folded banana leaves (dahon ng saging).
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Puso ng saging literally means “heart of banana” in the Tagalog language. It has been called “banana bell” in English.
As you can see in the photo, a banana heart is reddish-purple on the outside.
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Reputedly the smallest fish in the world, sinarapan measure half a centimeter and are found in Lake Buhi, Camarines Sur, in large thick schools.
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Bagoóng is a paste made from fish or small shrimps that are salted and fermented for several weeks. The liquid byproduct is drawn off and used as a sauce called patis. Different areas of the Philippines have their own version of bagoóng.
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Photo of Alugbati by Angie Pastor. The alugbati vine has been described
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Pakumbo or Pacombo is a sweet treat whose main ingredient is dried coconut.
A local delicacy in Batangas and Aurora provinces, pakumbo is distinctive for being packaged in dried banana bark.
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Sampalok is the Filipino word for Tamarind -- eaten as candy when ripe and used as a souring agent in dishes like sinigang!
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Upo is called a bottle gourd in English. It's a very popular vegetable in the Philippines.
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Talaba is the Tagalog word for oyster.
As in many other parts of the world, oysters are considered an aphrodisiac in the Philippines.
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Alimasag has thin legs and a mottled shell, while alimango has large forelegs and a shell that is of a solid even color.
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Photo by MeNi C.
Chichacorn is a semi-popped style of cornick that uses glutinous corn, which is treated with lime before frying. The name is a combination of the words chicharon (crispy pork rinds) and corn.
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