Adobo
Meat braised in vinegar and soy sauce
The unofficial national dish — chicken, pork, or both braised in vinegar, soy sauce, garlic, bay leaves, and black peppercorns until tender and deeply savory.
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Filipino Cuisine Guide
Filipino Allergen Guide
Sour soups, soy-braised meats, and hidden bagoong — here's how to eat safely across the Philippines.
Staple grain:Rice — served with almost every meal
Top allergen risk:Fish & shellfish (via fish sauce, bagoong)
Common soy exposure:Soy sauce (toyo) in marinades, braises, and dips
Peanut presence:Moderate — kare-kare, some noodle dishes, desserts
Gluten sources:Soy sauce, wheat noodles, spring roll wrappers, bread
Dairy level:Low in traditional dishes; higher in modern/bakery items
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Sometimes Present
Soy sauce (toyo) is wheat-based and appears in braises, marinades, and dipping sauces. Noodle dishes (pancit) and spring roll wrappers are wheat-based.
Dairy
Usually Avoidable
Traditional Filipino cooking uses coconut milk rather than dairy. Evaporated milk and cheese appear in some desserts and modern dishes but are easy to spot.
Eggs
Sometimes Present
Eggs show up in fried rice, lumpia fillings, some noodle dishes, and many Filipino desserts like leche flan and bibingka.
Fish
Often Present
Patis (fish sauce) is a foundational seasoning used in soups, braises, stir-fries, and dipping sauces. It is often unlisted on menus.
Shellfish
Often Present
Bagoong (shrimp paste) is ubiquitous — served alongside kare-kare, mixed into sautéed vegetables, and stirred into rice. Shrimp also appear in pancit and lumpia.
Soy
Often Present
Toyo (soy sauce) is one of the most common seasonings in Filipino cooking — used in adobo, pancit, marinades, and as a table condiment.
Sesame
Rare
Sesame is not a traditional Filipino ingredient. It may appear in Chinese-influenced dishes or as a modern garnish but is uncommon.
Tree Nuts
Rare
Tree nuts are uncommon in mainstream Filipino cooking. Cashews may appear in some Chinese-Filipino stir-fries, and coconut (classified separately) is widely used.
Peanuts
Sometimes Present
Peanuts are the star of kare-kare sauce and appear in some noodle dishes, salads (like ensaladang talong), and street food. Not as pervasive as fish or soy.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Patis (fish sauce)
Contains fish protein; used as a background seasoning and often not mentioned on menus
Found in: Soups, stews, stir-fries, dipping sauces, and even some dessert syrups
Bagoong (shrimp paste)
Contains shrimp/krill; a major shellfish risk that is treated as a condiment rather than an ingredient
Found in: Served with kare-kare, mixed into pinakbet, sautéed greens, green mango salads
Toyo (soy sauce)
Contains both soy and wheat; used so commonly it is rarely listed as an ingredient
Found in: Adobo, pancit, marinades, grilled meats, dipping sauces
Annatto oil (atsuete)
Generally safe for most allergens, but sometimes prepared in oil that has been used for frying other allergen-containing foods
Found in: Kare-kare, pancit palabok, various stews for color
Calamansi-soy dip
Contains soy and wheat from soy sauce; served automatically with many dishes
Found in: Table condiment for grilled meats, fried fish, lumpia, pancit
Oyster sauce
Contains shellfish (oyster extract); common in Chinese-Filipino stir-fries
Found in: Vegetable stir-fries, pancit canton, chop suey
Evaporated milk / condensed milk
Dairy — used generously in Filipino desserts and some savory sauces
Found in: Halo-halo, leche flan, mais con yelo, some creamy sopas
Featured Dishes
Sinigang
Sour tamarind soup
A tangy, savory soup soured with tamarind (or other souring agents), loaded with vegetables and pork, shrimp, or fish. Considered the ultimate Filipino comfort food.
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Lechon
Roasted whole pig
A whole pig roasted over charcoal until the skin is shatteringly crispy and the meat is juicy. The crown jewel of Filipino celebrations. Lechon kawali is the deep-fried pork belly variant.
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Kare-Kare
Oxtail peanut stew
A rich, thick stew of oxtail, tripe, and vegetables in a golden peanut-based sauce colored with annatto. Traditionally served with bagoong (shrimp paste) on the side.
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Lumpia
Filipino spring rolls
Crispy fried spring rolls (lumpiang shanghai) filled with ground pork and vegetables, or fresh unfried rolls (lumpiang sariwa) wrapped in a crepe-like wrapper with a sweet peanut-garlic sauce.
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Pancit Canton
Stir-fried wheat noodles
Stir-fried wheat egg noodles with sliced vegetables, meat, and shrimp, seasoned with soy sauce and calamansi. A celebration staple symbolizing long life.
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What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and Filipino.
English
- Does this dish contain fish sauce (patis)?
- Is shrimp paste (bagoong) used in or served with this dish?
- Is soy sauce used in the cooking or marinade?
- Does this contain peanuts or peanut butter?
- Are the noodles made from wheat or rice?
- Is there egg in the batter, wrapper, or filling?
- Does the dipping sauce contain any seafood, soy, or peanuts?
- Can this be prepared without soy sauce or fish sauce?
- Is oyster sauce used in this dish?
- Does the seasoning mix or bouillon contain any allergens?
- Is anything deep-fried in shared oil with shrimp or fish?
Filipino
- May patis ba itong ulam na ito?
- May bagoong ba na ginagamit o kasama itong ulam?
- May toyo ba na ginagamit sa pagluluto o marinada?
- May mani ba o peanut butter ito?
- Yung pancit ba ay gawa sa wheat o bigas?
- May itlog ba sa batter, wrapper, o palaman?
- Yung sawsawan ba ay may seafood, toyo, o mani?
- Puwede bang lutuin ito nang walang toyo o patis?
- May oyster sauce ba itong ulam?
- Yung pampalasa o sabaw cube ba ay may allergen?
- Pinrito ba ito sa mantikang pinagprituhan din ng hipon o isda?
Menu Glossary (Filipino)
Common menu words to help identify ingredients and allergens.
Patis= Fish sauce
Fish allergen — used as a universal seasoning in Filipino cooking
Bagoong= Shrimp paste
Shellfish allergen — fermented shrimp condiment, often served on the side
Toyo= Soy sauce
Contains soy and wheat (gluten); one of the most common seasonings
Gata= Coconut milk
Tree nut consideration for some; safe for dairy-free diets
Calamansi= Philippine lime
Citrus fruit — generally safe; used in dips and marinades
Suka= Vinegar
Usually safe — coconut, cane, or palm vinegar varieties
Bihon= Rice vermicelli noodles
Gluten-free noodle option; safe alternative to wheat noodles
Canton= Wheat egg noodles
Contains gluten and egg — used in pancit canton
Mani= Peanuts
Peanut allergen — used in sauces, toppings, and some stews
Atsuete= Annatto seeds
Used for coloring; generally allergen-safe
Kangkong= Water spinach
Allergen-safe vegetable; sometimes sautéed with bagoong
Itlog= Egg
Egg allergen — found in batters, noodles, fillings, and desserts
Hipon= Shrimp
Shellfish allergen — common in noodle dishes, soups, and fried rice
Harina= Flour (wheat)
Gluten — used in batters, wrappers, and thickening sauces
Mantika= Cooking oil
Generally safe, but shared fryer oil may cause cross-contact
Sawsawan= Dipping sauce
Varies widely — may contain soy, fish sauce, vinegar, peanuts, or chili
Frequently Asked Questions
It is challenging. Fish sauce (patis) is used as a background seasoning in many dishes and is rarely listed on menus. Always ask if patis was used, and request salt or calamansi as a substitute.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.
Important Disclaimer
Niblu provides AI-powered allergen guidance based on typical recipes and common ingredients. Actual dishes vary by restaurant, region, and cook. Always confirm ingredients and preparation methods directly with restaurant staff. Niblu is not a substitute for professional medical advice. If you have severe allergies, carry your emergency medication and exercise caution.