The dish is referred to as Filipino Spaghetti to differentiate it from the traditional Italian Spaghetti. Filipino Spaghetti recipe has ground meat sauce instead of meatballs, sometimes come with slices of hotdogs or beef franks, and a little on the sweet side and not as tart as the Italian Spaghetti.
Fish balls are popular street food in the Philippines. Fish balls are a common food in southern China and overseas Chinese communities made from surimi. They are also common in Scandinavia, where they are usually made from cod or haddock
The Paklay of Cebu and some parts of Mindanao is made up of beef, goat or pork innards usually tripe, liver and heart, sautéed and cooked with ginger and chilies. Strips of vegetables like bell pepper, carrots ect. are added to give a contrasting color besides flavor
Lomi or Pancit Lomi is a Filipino-Chinese dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, panciteria or restaurants offering the dish. Variations in recipes and quality are therefore very common.
Siopao means “steamed buns”. It has also been incorporated into Thai cuisine where it is called salapao. A popular food item in the Philippines and Thailand, siopao and salapao do not require utensils to eat and can be consumed on-the-go. There are different varieties based on stuffing: Asado or bola-bola (which may use pork, chicken, beef, shrimp or salted duck eggs).
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It has long been popular in North America and Europe, where it is stereotypically considered a component of standard Chinese cuisine. It does in fact originate from China, and is now also used in some American (also American Chinese) and European cuisines. This is a Filipino style sweet and sour sauce.
Camaron Rebosado or battered shrimp are individually hand-dipped in an authentic Filipino style batter that fried up golden and crispy from your stove. Can be serve with plain ketchup or sweet and spicy dipping. It is the Philippines version of Japanese tempura except tempura has a light batter and served with soy sauce.