Christmas Jello is a kind of salad that is usually served on special occasions like Christmas and New Year. Usually comes in different variety of color  and molding style, but if you know how to make it, this is quite easy. 

Adobo (Filipino: "marinade," "sauce" or "seasoning") is the name of a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish of the Philippines.

Adobo was employed initially as a method of food preservation, but in time—with the advent of refrigeration methods—it came to be used primarily as a method of flavoring foods before cooking.

Picadillo known locally in the Philippines as Giniling is a traditional dish in many Latin American countries. The name picadillo is derived from the spanish word picar which means to mince or to chop.

The main ingredient traditionally is made with ground beef or pork and either potatoes or chayote, and other ingredients that vary by region. . There are also drier versions of the dish. It is also called giniling, Filipino for ground meat. What Cubans call picadillo is known as Arroz a la Cubana to Filipinos. The Philippine version is similar to normal Latino picadillo usually made with raisins, tomato sauce and diced potatoes added, but without green olives and capers, and is often served with white rice, fried plantains (maduros in Spanish, saging na saba in Filipino) on the side, and a fried egg on top. Boiled eggs are also eaten with the dish.

Ukoy is the Filipino version of shrimp fritters. Small shrimps (usually with head and shell on) are mixed in a batter and fried until crispy. This is can be an appetizer, a main dish, or a mid afternoon snack. Several variations of this dish exists, the most common ingredients that are mixed with shrimps are mung bean sprouts (togue) and julienned squash. There are also other ukoy variations wherein small fishes such as dulong or dilis are used instead of shrimp.

Longganisa refers to sausages flavoured with indigenous spices, with each region having its own specialty and one of the most famous variety of longganisa in the Philippines is the Lucban Longganisa.

Originated in Lucban, Quezon lucban longganisa is rich in garlic spices and has sour flavor, the unique flavor of this sausage distinguishes it from other variety, in addition this longganisa is not as sweet as others do.

The Vigan longaganisa is a small and plump native sausage, good for about two or three bites.

It is garlicky and has a yellowish color. Although it is eaten anytime, even as a bread filling, it is

traditional favored as breakfast fare together with fried eggs and steamed or fried rice. It is best dipped in Ilocos vinegar with plenty of chili, garlic and onions.

Filipinos cook them in a pan with water. The longganisa cooks in its own fat after the water evaporates and is then cooked further until it slightly caramelizes. A tip to avoid crumbling is to place it in the freezer for a while before frying it.

Pancit Malabon is an original Filipino dish, this pancit or stir-fried noodle dish originates in Malabon City in Metro Manila. Aside from its bigger noodles, it has a yellow-orange sauce that includes patis (fish sauce) and crab fat.

Since Malabon City is near the coastline and is rich in sea fresh food, pancit malabon is loaded with fresh seafood that is mainly available in their locality which includes fresh shrimps, oyster, squid as well as pork, chicken and vegetables with hard-boiled egg. It is usually served hot with calamasi.

Macaroon is a type of light, baked confection, described as either small cake or meringue-like cookies depending on their consistency. The original macaroon was a "small sweet cake consisting largely of ground almonds" similar to Italian amaretti.

The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient.

Most recipes call for egg whites (usually whipped to stiff peaks), almonds, coconut, or nuts. Almost all call for sugar. Macaroons are sometimes baked on edible rice paper placed on a baking tray.

Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 便食; pinyin:biàn shí) which means "something conveniently cooked fast." Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to aspanciterias.

Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that according to food lore handed down from the Chinese, noodles should be eaten on one's birthday. They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have "birthday noodles" listed on their menus. However, she warns that since "noodles represent long life and good health; they must not be cut short so as not to corrupt the symbolism."

Daing is a term used in Filipino cusine where a fish is prepared by applying generous amount of salt and sun-dryring or simply marinated in a vinegar marinade with lots of garlic.  Daing na Bangus is one of the many ways the fish bangus (milkfish) is prepared, other popular ones are in sinigang na isda, paksiw na isda and Spanish style sardines. This is one delicacy Filipinos overseas are always craving for as it is hard to find milk fish outside of South East Asia and if there are it will be seasonal and frozen. Now for those desperate, you can use other types of fish and the best replacement I tried is the mullet, it nearly looks the same, it tastes the same, including the belly but less bones.