Tuyo is a dried salted fish (tuyo actually meaning dried). The process of salting and drying preserves the fish and you can actually safely store this for some time. This is done to a number of kinds of fish so you can have different variants of tuyo.
Polvoron is very popular in the Philippines, it is made of flour, sugar butter and powdered milk. You can find it in the Sari-sari store and even in the shopping malls, one big bakeshop that sells it is Goldilocks. Polvoron is very easy to cook all you have to do is toast the flour, add some milk and butter then all the ingredients are mixed and shaped into round or oval-shaped molds.
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).
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.
Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains more bagoong soup base.
Hototay is a Chinese soup dish but you’ll find it in the menu of most Filipino restaurants and eateries. Even the sidealk pares stall serves it. That is how much it has become a part of Filipino cuisine. Hototay is a meat-and-vegetable soup made with slivers of pork meat, pork liver, chicken gizzards, dumplings, mushrooms and vegetables in a clear broth garnished with raw eggs.
Igado is a popular dish in the Ilocos region of the Philippines, north of Luzon island. It is comparable in taste and ingredients to another popular Filipino dish called menudo. The big difference is that unlike with menudo, tomato sauce is not used with Igado. Instead, the recipe is seasoned with soy sauce, vinegar and fish sauce.