Cheat Sheets

The Philippines harvests tons of corn each year. It’s the 

second most important staple crop in the country

, only second to rice. Surprisingly, though, only a small chunk of Philippine corn lands on our tables. The majority of it is used for livestock and manufacturing. Still, we have enough of it in our diets to know that there’s more than one kind of it—and we’re not just talking about white or yellow. (Though Philippine corn 

We’ve seen it white and sticky, yellow and juicy, and even purple and waxy. This quick guide breaks down six of the most common corn varieties in the Philippines, plus some ideas on how you can use each for cooking.

Sweet corn refers to long, yellow ears of corn, often also called Japanese sweet corn*, sugar corn, or table corn. These are long ears, with almost bright green husks and very yellow kernels. You’ll often see these sold streetside or sold in mall stalls boiled and shredded with margarine and cheese powder. They’re also commonly sold in supermarkets.

True to its name, sweet corn is sweet and juicy. It can be added to soups, as well as desserts such as 

*There may be slight variations between Japanese sweet corn and the general category of sweet corn.

Wild violet corn is a rare Philippine corn variety characterized by a mix of white and purple kernels. It’s sticky, waxy, and slightly sweet when harvested. And you can serve it boiled or roasted.

(also known as waxy corn or glutinous corn) is one of the most common varieties harvested in the country. You’ll find it in many corn-producing regions, where it’s available either fresh, dried, or canned. Dried lagkitan (hominy) can be ground into a fine powder such as cornmeal, grits, or cornflour. But we usually enjoy it as 

) is a variety of Philippine corn generally found in the Cebu region. It boasts a low glycemic index, making it slower to digest resulting in a more gradual release of glucose in the body. This, plus the fact that it tastes like rice, makes it a common rice substitute.

). You can also roast Visayan white corn to make a drink called 

, which surprisingly tastes a bit like coffee.

Purple corn is common in the Andes region of South America. A few years ago, it was introduced to the Philippines, becoming a hit for its high antioxidant content.

When harvested, purple corn is sticky and sweet. It’s typically soaked in boiling water and used as a food coloring. But it’s also famously used to make Peruvian 

. This corn drink is specifically made using purple corn with a combo of spices like cinnamon and cloves, served with lime or lemon slices.

Young corn refers to mais harvested at its early stage, while the stalks are still young and immature. Their mildly sweet flavor and snappy texture make them an indispensable ingredient for chop suey. You can also simply eat them steamed or roasted with butter, stir-fried into rice or noodles, or added into soups or stews.

This corn (mais) guide breaks down six common varieties in the Philippines.

6 Types of Philippine Corn (Mais)

There’s no denying Filipinos’ affinity for pancit noodles. We have these babies in 

celebrations. Not eating it during birthdays means denying a person of long life, according to local superstitions. So, naturally, we’ve got an abundance of different pancit dishes, each one with its corresponding (or at least recommended) pancit noodles.

This guide breaks down seven different pancit noodles and where to use them.

are thin rice noodles made using cornstarch, rice flour, and water. These are great to use for a variety of dishes, and can be used in anything that needs rice noodles. You can saute them for a regular pancit or add them to soup dishes. It’s also commonly used for—surprise—Pancit Bihon.

is a type of pancit noodle made using wheat flour and eggs. They’re pretty similar to spaghetti noodles, just a little bit more flimsy. You can use them for all kinds of pancit dishes as they hold up very well when stir-fried.

referes to wide, thick egg noodles. Like traditional ramen noodles, they’re soaked in lye water to give them a distinct yellow hue and springy texture. We usually use lomi to make Pancit Lomi, a saucy, borderline-soup pancit dish.

are also egg noodles, but made with all-purpose flour. These can either come flat or round in shape, and are offered in supermarkets either dry or wet. That said, miki is more commonly sold in 

(wet markets) fresh, salted, and partially cooked. That way, you can use them immediately.

 are an extremely thin variety of salted noodles made from wheat flour. These are usually served in soups, such as 

Rice noodles are a type of pancit noodle made from rice flour and water; some also include tapioca starch or cornstarch to increase its gelatinous and chewy texture. They’re sold flat and are more fragile than most noodles. You often don’t have to “cook” them (i.e. in boiling water over heat). Instead, you simply soak them in warm water to soften them before using them.

You’ll often find rice noodles used in Southeast Asian stir-fried noodles such as pad thai and pad see ew.

or vermicelli noodles are very fine rice noodles that have a glassy look to them. They're soaked—not boiled—in hot water until soft. Some cut the noodles to shorter lengths after draining. They’re usually served in spring rolls, salads, and soups.

Here's all you need to know about the different types of pancit noodles usually used in Filipino cooking, from bihon to misua.

Different Types of Pancit Noodles

If lechon, crispy pata, and pork adobo (among many other dishes) are any indication, then we can say pork is the one thing that can’t be removed from a traditional Filipino diet. Since our country is known for maximizing animals by utilizing all of its parts, it follows suit that we have our own names for all our favorite pig parts.

Here’s a break-down of common pork cuts—and how to say them in both Filipino and English!

or pig’s head is one of the most versatile parts of the pig. The cheeks are meaty; so in some countries, people cure and smoke them to make jowls or bacon. On the other hand, the snout and ears have some cartilage, adding some texture to the rest of the head which is generally skin and fat.

The variety of flavors and textures in the maskara make it a great catch-all for 

 Cut up and mixed, it’s soft, crunchy, gelatinous, and meaty. Some people also chop up the maskara and barbecue it; others just roast the head whole and pick at it as 

(pork ears) have a soft bone running through them. So a part of it is tender, but the rest of it is fatty and some skin. You can use pork ears by themselves in several dishes like 

sisig or barbecued pigs ears. A great at-home option is to boil them until soft, then slice into strips then deep-fry, making them very crunchy (kind of like chicharon).

(neck or collar) is a fatty cut taken above the pig’s shoulder. It can be divided into the spare rib (which is different from the pork spareribs we’re all familiar with) and the blade. To cook, you can bone out the neck and roast it as a whole joint. Otherwise, people also cure the 

or pork shoulder (aka pork butt, though it’s not actually the butt) cuts are marbled with fat and connective tissues (

). These an ideal cut for slow-cook recipes that involve braising, stewing, or barbecuing. Most adobo-cut pork options in the supermarket are from the shoulder, and these cuts are great to use for adobo, 

, menudo, or the like. You can also slow-roast an entire kasim, and you’ll end up with a tender, flavorful piece of meat.

encompasses the long back area of the pig between its shoulder and back legs. It has the leanest meat and is the most tender part of the animal. When you get pork loin from a supermarket or butcher, it’s usually cut as the whole back, but you can ask them to cut it depending on what you need. You can get it either bone-in (like a rack) or boneless (great for pork roasts). Being a versatile piece of meat, there’s plenty you can do with pork loin. That said, slow-cook methods—specifically grilling or roasting—work best.

) with the rest of the loin. But this pork cut is actually 

. Pork tenderloin describes the muscle that runs along the pig’s central spine. It’s all meat (it’s also known as pork filet), so it’s very lean, tender, and delicate. You don’t need a lot to cook it; it takes well to marinade and cooks fairly quickly. If not grilling or searing on its own, you can quickly add it to a stir-fry dish.

Below the loin and tenderloin, you’ll find the ribs or 

. The ribs are usually categorized into spareribs and baby back ribs. Spareribs come from the belly of the pig and contain a lot of flavorful meat. Meanwhile, baby back ribs—which do 

come from baby pigs—are taken from near the loin. These contain more lean meat around the bones and sell at a higher price. You can choose to baste and char ribs over a grill or roast it in the oven. Heck, you can even deep-fry it to make crispy 

 refers to the pork cuts taken from the belly or sides of the pig. Alternating layers of fat and lean meat make up the belly, so it’s the most flavorful part of the pig. Its versatility goes beyond just 

; it can be turned into a rolled belly, and it can also be used interchangeably with dishes that use kasim. Bacon, 

, and other cured pork products also usually come from the belly.

) of the pig provides a lot of lean meat that, when sold, can either be fresh or cured. It’s also called ham because, well, this is where ham comes from. The 

acts similarly with kasim in the sense that it’s also multi-purpose and works best with slow-cook methods. There’s not a lot of fat in this area, so it’s best to take your time to cook pork legs to properly tenderize the meat.

or hock gives us dishes like crispy pata and patatim. This cut isn’t very fatty, but it makes up in flavor from the skin and tissue that surround the dark meat. The pata can also substitute kasim and pigue in a variety of dishes. The knuckles or trotters of the pig is also a popular bar chow. Alternatively, it’s great to use for making stock.

Pepper's English-Filipino Cheat Sheet: Common Pork Cuts

Drop us in a supermarket and we’d have no issue telling tenderloin and short-rib apart. But, as much of a shame it is to admit, a trip to our traditional wet market will have us tongue-tied. And if you don’t know what 

 are, then you’re probably on the same boat. 

This guide is made to help us embrace our mother tongue—while at the same time learning the different common beef cuts we’d need for 

, and other of our favorite Filipino beef dishes.

(or chuck rib) is a cut of beef from the larger chuck region of the cow. This area consists of the neck, shoulder blades, and upper arms. Since these cuts are taken around heavily worked muscle groups, they are naturally tougher than other parts. They have more connective tissue and collagen, so it’s best used when cooking dishes that require longer cook times such as stews. That said anything taken from the chuck is likely to come at a cheaper price. Plus butchers slice it in different ways, so you have more choices.

The chuck rib, for example, is taken from the chuck section of beef ribs, usually until the fourth or fifth rib. Depending on the cut, you can use it for pot roasts and stews or hot grilling. If the latter, make sure to keep an eye on it, or else it can get tough really easily.

is another cut from the chuck taken from the top shoulder blade. This chunk of chuck was often ignored in the past because it has a long strip of tissue running through, making it incredibly tough. However, butchers have developed a method to trim this tough part, leaving you with a tender, well-marbled piece of meat. (The trimmings are usually used to make ground beef.)

is also known as Flat Iron steak, which takes its name from the way the cut looks after trimming. It’s a great alternative to more expensive steak cuts, and you can prepare it the same way; though it’s best cooked on a grill.

or sirloin is one of the more expensive cuts of beef. It’s located in the rearmost region of the cow, and it is usually subdivided into top sirloin and bottom sirloin. Cuts from this region are very tender, and the sirloin specifically is very flavorful. You can get it prepped for steak or for barbecuing (you get the tri-tip, ball tip, and flap from here); it can also be used in sautees and stir-fries. Sirloin is generally not used in anything slow-cooked.

(tender chuck or chuck tenders) is another cut from the chuck so it’s similar in flavor and texture as the 

 looks a lot like tenderloin (especially when it’s cut into “minute steaks”); so much so that people sometimes call it “mock tenderloin.” Beware though—the tender chuck isn’t at as tender as its name suggests. It’s actually pretty tough, so it’s best prepared through slow-cooking methods. Still, it’s an affordable cut of beef that’s pretty versatile.

or short ribs are some of the most prized parts of the cow. Taken from either the ribs or the plate (the front bellow part of the cow), these cuts are juicy and fatty—ergo, very flavorful. The short ribs work best when cooked slowly, as well, since it has a lot of cartilage that needs to be broken down to get tender, juicy meat.

(tenderloin) is the most tender cut of beef. These are taken from the steer above the ribs, a part of the cow that’s not always used; hence, it produces very tender, buttery meat. (This is where filet mignon comes from.) Since 

is already very soft, it doesn’t need much time to cook. The best way to prepare tenderloin is quickly over high heat to keep the meat’s natural tenderness.

 or brisket is a very flavorful cut of beef. It’s still pretty tough, but it has a good amount of marbling. This is why it benefits greatly with slow cooking—the time helps break down the fat, helping tenderize the meat and give it even more flavor. You can use brisket for stews, roasts, and barbecues. It’s also the traditional choice for making corned beef!

(shank)—as we all know it—is what makes the namesake soup rich, fatty, and delicious. This cut of beef is taken from the legs of the cow and isn’t as meaty or tender as other cuts. (In fact, it’s the toughest one out there. It’s also one of the cheapest.) But what it lacks in meat it makes up for in flavor, especially through the bone marrow that comes with it. It’s not a popular choice for barbecues and quick dishes, but it can be used to build broths and stocks. The meat is also sometimes used to make ground beef.

or flank steak is taken from the flank region of the cow, behind its belly. There’s not a lot of bone in this area, so this cut is on the tougher side. That’s why it is often sliced into thin strips. It can get very chewy when cooked too long, so this cut is best used in fast, high-heat cooking methods like frying or grilling. You can also braise it if you’re planning on taking a slower cooking route.

can be used in various Asian dishes, as well as Mexican ones like 

This quick guide to beef cuts gives you an overview of the different parts of the cow, what to call them, and where to use in cooking.

Pepper's English-Filipino Cheat Sheet: Common Beef Cuts

The Philippines is brimming with a massive agricultural landscape, of which one of its most important crops is the banana. It is said to be native to Southeast Asia with the Philippines as within its center of origin and diversity.

Bananas are a staple fruit in the Filipino diet, finding their way to many of our dining tables and local dishes. Three Musa species are said to be indigenous to our islands: 

 Nee. The first two are the main “ancestors” of what we consider the edible banana fruit today.

 of the two would come to form different cultivars (or 

) of bananas in the country. And not only is the Philippines the 

 of the fruit today; about a hundred different varieties—both wild and cultivated—have been identified in the country.

By no means is this meant to be a definitive, all-encompassing list. Instead, it is a compilation of the varieties we’ve come across along with our own notes. Our research was admittedly made difficult with no agricultural background, and by the fact that similar bananas may go by different names in different places. (Note that we went with the banana’s names as they were presented to us upon purchase.)

Still, natural produce never fails to fascinate us. And exploring different local bananas is a great way to pay tribute to the many treasures in our local soil.

How many of these bananas have you tried?

Lakatan appears to be the most common cultivar you’ll find in Manila, and is grown all over the country. It has a bright, highly saturated yellow hue on its just-thick-enough peel, with an easy-to-separate, relatively flavorful inner lining. Its flesh has a distinct yellow-to-orange color, pointing to high levels of Vitamin A.

 Very balanced. Just the right amounts of sweet, slightly tangy, and custardy.

Moist but with a substantial bite; more moist and dense than Cavendish but less chewy than Saba. Creamy when bitten into. If you’re into freezing bananas for smoothies, Lakatan bananas make for an especially dense texture (think Wendy’s Frosty) when blended.

 Mapang (Misamis Occidental), Pisang Berangan (Malaysia), Pisang Barangan (Indonesia), Khuai Hom Maew (Thailand)

Also very common around Manila (and said to be the most common of the dessert varieties all around the Philippines), Latundan is said to have been introduced from India by a French clergyman, Letondal.

Compared to Lakatan, Latundan takes on a fatter form and pointier shape toward the end. Its peel is thin, with barely any inner lining to be found, and reveals a pale, borderline-white flesh.

 Tangier and more "tropical"-tasting compared to Lakatan.

 Less dense and relatively fluffier—think mashed potatoes—becoming more slippery and ultra-creamy with every chew.

 Tundan (Cebu), Turdan (Tagalog), Cantong (Misamis Oriental), Pisang Rastali (Malaysia), Pisang Raja (Indonesia), Kluai Nam (Thailand), Chuoi Goong (Vietnam), Silk Fig (West Indies)

Likely due to its wide variety of uses in Philippine cuisine, Saba is said to be the “most important cultivar” of all. This fatter and stubbier banana is of the ‘cooking’ sort. You’ll find it in a number of Filipino dishes, e.g. pochero or banana cue, and products like banana ketchup. Their “hearts”, too, can be cooked into dishes like burgers or sisig.

 Less sweet than other dessert bananas, but depending on the stage of ripeness pre-cooking, it can be sweet and tangy as well. Sweet, tangy, and aromatic when ripe.

 Moist, sticky interior with a meaty, leathery chewiness on the outside. Subjecting it to heat gets it satisfyingly starchy, like a chewier potato. 

 Dippig (Ilocos), Pisang Kepok (Indonesia), Pisang Nipah (Malaysia), Kluai Hin (Thailand)

, as well as a distinct cultivar within that sub-group that goes by the same name.

We also had the opportunity to try what is called the Super Giant Saba. (It’s distinct from yet another large variety we weren’t able to get our hands on: the Giant Saba.)

True to its moniker, it’s indeed ginormous. It comes in at around eight inches long and a significant weight per individual piece of fruit (!). With a strong jackfruit-like aroma that permeated the room, its flesh comes very sweet and tangy, ultra-creamy and buttery, and with a curiously pink hue. It’s seemingly less rubbery than regular Saba, though it may just be the size.

Though we were unable to get sufficient information, Che Abrigo of 

 shares that some have speculated it to be what is called the “Datu” variety from Quezon.

Smaller in scale compared to other cultivars (we’ve encountered some that were literally smaller than our thumbs), Señorita can also occasionally be found in a few supermarkets in the Metro. It is similar to Lakatan in many ways; it comes with a yellow-orange color on the peel with no inner lining.

 Sweet and aromatic; less tangy and more on the custard-y side, with a peculiar "grassy" taste.

Note: Cavendish refers to a distinct sub-group, of which the cultivars 

are available in the country. We were, unfortunately, unable to confirm which of the two cultivars the particular bananas we had actually are pieces of. Although our observations of its physical characteristics make us suspect it’s the latter. Either way, we refer to how they are colloquially named, which is just “cavendish”.

 and traded banana in the world, following  in the footsteps of the old Latin American variety 

 (which previously held the title of the world’s most popular before 

) due to their supposed similarity—physically, anyway.

The Cavendish as we know it tends to be of a similar overall shape as Lakatan, but bigger. It has a less saturated-yellow hue on its flesh and skin. It develops freckle-like spots, as it ripens, and has a less-flavorful inner lining. It’s the “cleanest”-looking when at the proper ripeness.

 We’ll be honest: Compared to the others, it 

Blander than all other varieties on this list. It does, however, get sufficiently sweet and pleasant to eat once ripe and spotty on the outside. Be patient in letting it ripen!

 Less toothsome, with a relatively lighter, fluffier texture. Also comparable to mashed potatoes, albeit in a less creamy sense compared to Latundan. Great for freezing as the lightness means it is easier to blend, making for a relatively looser, slushie-like mix compared to Lakatan.

, Lagkitan can be had raw or cooked. Pale yellow somewhat like Saba but with a shape similar to Latundan (that becomes rounded around the stem but pointy over the tip), Lagkitan tastes like a cross between the two, carrying the former’s relative firmness and the latter’s thin peel. You may occasionally find seeds in the banana centers.

 Sweet and tangy taste, with more of a bubblegum-y undertone that rounds it out.

 Sticky, slippery texture that's less starchier than Latundan.

: Katali, Botolan (Palawan), Pisang Awak (Malaysia, Indonesia), Kluai Namwa Luang (Thailand)

We were unable to find sufficient information as to whether Bulkan is of its own distinct cultivar. Or if it’s one and the same as Lagkitan with variations that may be due to the difference in terroir. In any case, Bulkan shares many similarities with Lagkitan, save for what seems to be a slightly more vivid yellow peel color as it ripens. It also has a more rounded overall shape especially toward the tip (whereas Lagkitan tends to be narrower and pointier).

Smooth, waxy-creamy. Occasional presence of seeds.

This red-skinned variety is uncommon in the Metro. But you’ll find it more commonly in areas such as Mindoro and Baguio (as has been reported to us). 

Larger overall, Morado can take a longer time to ripen compared to others. Past its thick red peel—we had to use a knife to pry ours open—which takes on a more orange-yellowish tinge as it ripens, Morado is pale-yellow on the inside.

 Subdued in sweetness and grassiness. Subtle pinapple-y notes.

Firmer but similar to Lakatan and Latundan.

 Raines na pula, Gloria (Tagalog), Tadiao Tumbaga (Sulu), Tinumbaga (Surigao)

Inabaniko resembles a closed human fist with its clusters of tightly packed fingers.

 Tangy like Saba, with a more rustic, grassy quality. Other sources mention the presence of a “vanilla flavor” we unfortunately were unable to detect.

 Similar to Saba's firm, chewy, “meaty” flesh. We tried boiling a just-ripe piece to compare it with a similar-sized, similar-ripeness piece of Saba. We noticed Inabaniko had a more potato-like, starchy, less-sweet character.

: Binendito, Domino (Cebuano), Oremos (Cagayan Valley), Ripping, Praying Hands (Florida), Uht Kapakap (Pohnpei)

Bungulan starts green and stays green, even when ripe. (Although it does get slightly more yellowish around the tips.) Multiple sources cite its ability to make for great banana cakes—a claim we were unable to test to compare with other varieties. But we’ll take their word for it anyway.

 Similar to Lakatan—great balance of seetness, tanginess, and creaminess. Though we could almost swear it carries a more melon-like, bubblegum-y note.

: Buñguran (Bicol), Buluñgan (Cebu), Balañgon (Negros Occidental and Iloilo), Lacatan (Central America—not to be confused with what we consider Lakatan), Pisang Masak Hijau (Malaysia)

We couldn’t get sufficient information on this variety from just googling the name with which it was presented to us. From its physical characteristics, however, we highly suspect this to in fact be of the

Laugh if you must, but we’re convinced Utongan gets its name from how its tips closely resemble 

 or nipples. (Just saying.) Similar in form to Saba.

Taken raw when ripe, it has a most distinct flavor that is sweet, lush, and supremely tangy, with a distinct pineapple-like note we can’t get enough of. Our experiments with cooking it, however, only renders it bland and full of tannins that feel rough on the tongue.

 Like a cross between Saba and Lakatan. Still on the firm end but less rubbery than the former, with the creaminess of the latter when at the right stage of ripeness. 

Tindok is described to be the most popular plantain in the Philippines. It comes as huge, long pieces with pointy, nipple-like ends.

 Imagine a cross between Lakatan and Señorita. Has a sweet, tangy flavor that retains a hint of the vegetal note it carries when green. Tastes vegetal when cooked, with just a slight tang and sweetness.

 Similar to Lakatan, just more dense that it actually feels chewy. When ripe and raw, it takes on a waxy texture and deep orange hue. Cooked while green, it has a dense, potato-like consistency with very tight fibers.

 Tondoc (Tagalog), Pisang Byar (Indonesia), Pisang Tanduk (Malaysia), Kluai Klai (Southern Thailand)

Farmers’ Handbook on Introduced and Local Banana Cultivars in the Philippines

 (2008) by F.S. dela Cruz Jr., L.S. Gueco, O.P. Damasco, V.C. Huelgas, F.M. dela Cueva, T.O. Dizon, M.L.J. Sison, I.G. Banasihan, V.O. Sinohin, A.B. Molina Jr.

Banana Bible: 12 Banana Types in the Philippines

We can lump simply lump them all into general categories. But if you haven’t noticed, there are multiple types of chorizo and longganisa, differing in flavor, color, texture, and even shape. Go to each province or city, and they’re bound to be hawking a version of the sausage of their own. This guide aims to give light to some of the most well-known ones. We’ve already collected 22 of them for this list—and we’re pretty sure we’ve only scratched the surface.

Headline Title

Longganisa vs Chorizo: What’s the Difference?

First thing’s first, we have to answer the age-old question, “What’s the difference between chorizo and longganisa anyway?” Well, based on our research, what sets these two apart primarily falls on three things: the meat, the spices, and the method in which they’re made.

Though similar, chorizo and longganisa are made from different meats; they also differ in the cut that’s in there. Chorizo is made from ground pork (with bits of fat), while longganisa is made from minced meat.

The spices in different types of chorizo and longganisa vary. But generally, chorizo is spiced with paprika, while longganisa is spiced with black pepper. Additional spices can be added depending on the intended flavor profile, e.g. if it’s meant to be extra spicy.

Both chorizo and longganisa can be fresh or cured, and knowing this helps to know if you can eat it straight off the pack or if you need to cook it. However, chorizo usually comes in casings (though some longganisa come in casings, too!). These are edible, but if you need to mash your chorizo, you’ll likely need to take them out.

Now that we have a general idea about the differences between the two, let’s deep dive into several types of chorizo and longganisa in the Philippines.

 but this only refers to the recado variant. It also comes as hamonado, which is sweeter. Both versions are similar in size, but they differ in color.

The recado is brown (soy sauce), while the hamonado is red (food coloring). Makers usually hand-chop the meat and include chunks of fat in the longganisa.

Candaba longganisa is air-dried for two to three days, giving it a mildly sweet, slightly sour, and salty flavor profile. It’s chunky, and has a natural meaty texture.

Also called chorizo Negrense or chorizo de Bacolod, this Ilonggo chorizo typically comes as 

 which means that it doesn’t have a casing (i.e. skinless). It uses finely ground meat with no chunky fat. And it’s flavored with a lot of garlic and paprika, giving it a pungent and spice-y flavor that’s balanced out with calamansi and vinegar. You can buy them in glass bottles, either as hamonado(sweet) or recado (garlicky).

Cavite longganisa is a cross between hamonado and recado; it’s salty, garlicky, and mildly sweet. The Imus variety contains a blend of soy sauce, vinegar, annatto, and black pepper, giving the sausage a good balance of sour and salty flavors; it’s also made of mostly lean pork.

You might’ve heard of Cabanatuan’s infamous “

.” This chunky longganisa, which is only available in Nueva Ecija, is made of beef. This gives it a distinct flavor matched by a sweet taste. You can get them as 4-inch pieces now, but they used to be sold longer.

Guinobatan longganisa are tied with abaca strips, then air-dried for several days. It’s generally a bit salty and sour, but its hamonado and recado variants have slight differences. The hamonado has an artificial red color and plenty of fat in the filling. Meanwhile, the recado is brown-ish thanks to the soy sauce; it’s also much leaner and has a garlicky profile. It’s short and thin, almost similar to Guagua longganisa.

When cooked, the casing of the longganisa gets tough because it’s synthetic. But the chunky meat—with generous additions of pork fat—make up for it.

Alaminos longganisa (aka Pangasian longganisa) originates from Alaminos City, Pangasinan. This version is salty and garlicky, and it comes with a distinct deep orange hue thanks to 

. The small stubby links are pinned with 

 (mature coconut sticks), which are yes—the same material used to make 

Chorizo de Cebu is round and plump (and so fat, sweet, and juicy); it has a distinct red color thanks to the atsuete used. You can cook it by boiling it until all the water has evaporated, then waiting for the chorizo to cook in its own rendered fat. You can also just simply grill it. People commonly eat chorizo de Cebu with “

” (hanging rice), which is rice wrapped and boiled in woven palm leaves.

Guagua longganisa is similar to Candaba longganisa, so much so that they’re often lumped together. But both have slight differences. This one is a bit sweet, salty, and sour thanks to the natural curing process used to make it. It’s short and thin, then shrinks down to a tiny size when cooked. Locals recommend boiling it first, then frying it in its own fat; this will help crisp up its natural casing.

You can’t go to Baguio without buying their local longganisa, which you often find hung outside kiosks at the wet market. Also called “shortganisa,” it’s small and round; you can buy them as either hamonado or recado.

The Types of Longganisa and Chorizo You Need to Know

 by heart. But actual Bahay Kubo vegetables? Probably not so much.

We made this cheat sheet to help you navigate through the markets with the knowledge that 

are lima beans. And to show you the different things you can do with these Bahay Kubo vegetables in the kitchen!

(jicama) is a root vegetable that looks like a bulb. Think: an onion, but with a similar exterior as ginger; though its skin is easier to peel. It has a crisp, juicy, fresh flavor that’s sort of sweet and nutty. It’s like a cross between a potato and a pear or a carrot and an apple.

Singkamas is usually eaten raw with salt and chilies or served with bagoong or patis on the side as dips. You can also mix it with meat or vegetables to fill into dumplings or savory pastries. Singkamas makes for a good substitution for carrots or daikon radishes.

or eggplant we usually see in local markets are long and curved, classified as 

. These have a sweet flavor profile than other kinds and are quite meaty in texture.

(eggplant): in ensalada, as torta, in sinigang, etc. You can roast it, pan-fry it, or even grill it for dishes like baba ganoush.

or winged beans are four-corned beans with frilly edges; they kind of look like long, thin leaves. Like most beans, they are slightly sweet with a profile that’s similar to asparagus. Sigarilyas are usually cooked alongside other vegetables for 

. You can also simply blanch it to pair with grilled meat or seafood, or coat it in tempura batter then fry.

(peanuts, also known as earth nuts) are part of the legume family. There are many ways to consume it, apart from just popping it as is. Raw 

 are usually either boiled or deep-fried; the latter method being used to make 

, a garlic-infused appetizer heavily seasoned with salt. It’s also a main component of 

Peanuts can also be candied or roasted for sweet dishes (e.g. peanut brittle). Or you can simply use it as a garnish for salads, noodles, and soups.

 or long beans are, as its name suggests, long—as in eight to 10 inches long—beans. They taste similar to green beans but have a distinct asparagus-like flavor and chewy texture. Just like other beans, you can saute these with other vegetables or blanch them to serve with roasted food. You can also cook them adobo-style with ground pork or strips of pork belly.

or hyacinth beans are purple or green beans that have an earthy, slightly bitter taste (like green beans) when cooked. You can mix it into fried rice or rice pilafs, or prepare it with coconut-based dishes like curry or 

Hyacinth beans contain cyanogenic glycoside, so be sure to prepare them properly and only eat the recommended amounts.

(lima beans) come in green casings, but the beans themselves are white. (This is why they’re also called white beans.) You’ll often find these in the market either fresh, dried, or canned, depending on the season.

There are many options you can take when preparing lima beans. You can soak then slow-cook them, serving them on toast, or you can boil them to serve in a salad. Patani can also be sauteed with other vegetables to make side dishes such as succotash. White beans can also be pureed or ground into a paste to be used for fillings in flaky pastries or gluten-free doughs.

 also known as wax gourd, winter melon, or puting kalabasa, looks like a giant cucumber. It has a grassy but neutral flavor similar to cucumber. Before cooking, its flesh has a watermelon-like texture. It’s used in stir-fries or combined with ground meat to make soup.

Kundol can also be used as a confectionary; it’s commonly cooked in sugar syrup with pandan leaves then rolled in sugar. In some cases, the meat is also used to fill 

 (ribbed gourd or sponge gourd) is similar to kundol in both flavor and texture. However, patola has ridges along its length, making it distinct in look. It can be sauteed and mixed in 

(bottle gourd) is another gourd that’s easy to mistake for kundol, except this onei has a spongy interior which is removed along with its seeds. It’s a common ingredient in Indian and Chinese dishes, and can be sauteed, stewed, deep-fried, or pureed.

 or squash is a versatile ingredient beloved for its sweet flavor. You can saute it, mash it, roast it, puree it or deep-fry it. It can be used to make 

, fresh pasta, or even bread! You can serve it as a side dish (e.g. with steak) or as a mix-in for salads.

Some popular local squash-based dishes included 

 (radish) is crispy, spicy, and zesty. It’s great to pickle or ferment or sliced thinly to add to salads. When cooked, labanos becomes sweeter and milder. It’s a main component in dishes like sinigang and 

Aside from savory applications, labanos can also be used to make desserts such as radish cake.

or mustard greens are peppery, bitter leafy greens similar to kale and cabbage. You can use it in salads mixed with lettuce and dressed with vinaigrette. That said you’ll need a bunch of things to combat its pungent flavor; onions, garlic, bacon, ham, lemons, and aged cheeses work well with mustasa.

Mustard greens, if not being used for salads, are usually sauteed. But you can also ferment, pickle, puree, or cream them, as you would spinach.

This guide breaks down each vegetable mentioned in Bahay Kubo, the popular Filipino children's song.

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