Lumpia is a simple and flavourful Filipino finger food that evolved from the Chinese spring rolls. Each lumpia consists of a rice or flour dough wrap that is stuffed with meat (most often ground pork or beef) and vegetables such as cabbage, carrots, onions, and garlic.

It is then sealed with egg wash and fried. Once it has been prepared, its crusty, crunchy exterior and tender interior are perfectly complemented with the sweet and sour dipping sauce. It can be eaten as a snack or as a side dish, and it is almost impossible to see a Filipino feast without at least one variation of lumpia, such as unfried lumpia, lumpia with bean sprouts, hearts of coconut palm, bangus, or saba bananas (ripe plantains).

Daing is a Filipino term which refers to a vast category of marinated or salted sun-dried fish. Depending on the region and the technique, daing can be produced with various types of fish that may differ in texture and moisture levels. Marinated or dried fish is used in numerous Filipino dishes as an ingredient, side dish, topping, or a condiment which gives flavor to various stewed or stir-fried dishes.

Though it originated as a preservation technique, today it is produced in many traditional Filipino households and sold at numerous markets throughout the country.

Depending on the region, the Filipino term latik can refer to two separate dishes: either coconut curds produced by heating coconut milk to separate the oil, or a thick and sweet coconut syrup made by reducing a combination of coconut cream and sugar.

The golden brown curds are usually used as a crunchy topping on creamy desserts, while the syrup can be utilized as a condiment or even as a sweetener in hot or cold beverages.

Ginisang munggo is a traditional dish originating from the Philippines. The dish is usually made with a combination of mung beans, spinach, garlic, onions, tomatoes, dried shrimp, beef stock, fish sauce, oil, and black pepper. The onions, garlic, and tomatoes are sautéed in oil, then mixed with dried shrimp and mung beans.

The mixture is covered with beef stock and simmered until the mung beans become tender. The spinach, fish sauce, and black pepper are added to the dish, and it is then served warm. Ginisang munggo is traditionally accompanied by rice on the side, but it can also be served with grilled or fried fish and pork.

The lightly sweetened puto are popular Filipino steamed rice cakes traditionally consisting of finely ground soaked rice that is steamed in round containers and served sliced. The popularity of these versatile cakes has caused the development of many modern puto varieties, which often vary in texture, color, shape, size, and flavor.

Because of their neutral flavor, they can be enjoyed as a quick snack or a dessert, but they are also served as an accompaniment to savory dishes such as hearty Filipino stews.

Tokwa't baboy is a traditional dish made with tofu and pork as the main ingredients. Besides deep-fried tofu and pork belly and ears, it also contains a combination of pork broth, vinegar, soy sauce, chili peppers, and chopped onions. The dish is usually served as a side dish to rice or rice porridge, or as an appetizer.

Before serving, tokwa't baboy is often garnished with finely chopped shallots and chili peppers. There are many recipes for this dish, so leftovers from lechon kawali are often used instead of fresh pork belly and ears. For the best experience, serve the dish with a bottle of cold beer on the side.

Kilawin is a term which refers to a broad group of Filipino dishes which are similar to the Italian crudo or the Peruvian ceviche. It can employ meat or seafood which is cut or sliced, then blended with vinegar, citrus juices, and a variety of spices and fresh herbs.

Even though the ingredients are sometimes pre-cooked, they are most commonly used raw, allowing the vinegar to act as a cooking agent. Kilawin is typically served as an appetizer or a side dish during traditional Filipino beer-drinking sessions.