FILIPINO FOODS
1. Adobo
No list of Filipino food would be complete without adobo.
A ubiquitous dish in every household in the Philippines, it's Mexican in origin, but Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices, was a practical way to preserve meat without refrigeration.
This cooking style can be applied to different meats or even seafood. Sample it in a Filipino home or the garlicky version of the lamb adobo at Abe.
2. Lechon
The lechon is the most invited party guest in the Philippines. The entire pig is spit-roasted over coals, with the crisp, golden-brown skin served with liver sauce, the most coveted part.
In Cebu, the stomach of the pig is stuffed with star anise, pepper, spring onions, laurel leaves and lemongrass resulting in an extremely tasty lechon, which needs no sauce.
In Manila, get your piggy from Elar's Lechon, while in Cebu, the best is CnT Lechon.
3. Sisig
Nothing goes to waste in the Filipino kitchen. In the culinary capital of Pampanga, they turn the pork’s cheeks, head and liver into a sizzling dish called Sisig.
The crunchy and chewy texture of this appetizer is a perfect match for an cold beer. Serve with hot sauce and Knorr seasoning to suit the preference of you and your buddies.
Credit goes to Aling Lucing who invented this dish at a humble stall along the train railways in Angeles City, Pampanga. While Sisig can be found in many restaurants, try the original version at Aling Lucing Sisig.
4. Crispy pata
Not for the easily spooked, this pork knuckle is simmered, drained and deep fried until crisp. The meat is tender and juicy inside, with a crisp, crackling exterior.
Served with vinegar, soy sauce and chili. If you have a craving for this at any time, Aristocrat is open 24 hours.
5. Chicken inasal
Yes, it's grilled chicken. But in Bacolod, this is no ordinary grilled chicken.
The meat is marinated in lemongrass, calamansi, salt, pepper and garlic and brushed with achuete (annatto seeds) oil.
Every part of the chicken is grilled here from the paa (drumstick), pecho (breast), baticulon (gizzard), atay (liver), pakpak (wings) and corazon (heart). It must be eaten with a generous serving of garlic rice, with some of the orange oil used to marinade the chicken poured over the rice.
6. Taba ng talangka
The fat of a small variety of crabs are pressed and sautéed in garlic. This cholesterol-laden dish is often used as a sauce for prawns or eaten with fried fish and rice.
The best taba ng talangka comes from the provinces of Pampanga, Tarlac and Bulacan. Buy a bottle or two from the markets there, or pasalubong shops like Bulacan Sweets.
7. Bulalo
Despite the perennial heat, Filipinos often enjoy sipping piping hot bulalo soup made with from freshly slaughtered Batangas beef.
The broth is rich with flavors seeped from the beef after boiling for hours. The bones are big, meaning more bone marrow to enjoy.
In Santo Tomas, Batangas, there's a row of restaurants along the highway serving bulalo. But the best one stands out further away in nearby Tagaytay city, called Diner Café.
8. Arroz Caldo
While chicken soup soothes sick Westerners, Filipinos turn to arroz caldo, a thick chicken rice porridge.
Cooked with ginger and sometimes garnished with a hard-boiled egg, toasted garlic and green onions, this comfort food is sold in street-side stalls.
If dining al fresco doesn’t suit you, try it at the Via Mare outlets around Manila.
9. Kare-kare
This stew of oxtail has the most delicious sauce made from ground toasted rice and crushed peanuts. Banana blossom, eggplants and string beans add more interesting textures, to make it a complete meal on its own.
It's eaten with steamed rice and bagoong (shrimp paste). While mom’s kare-kare is always best, the version at Café Juanita is authentic.
18. Laing
This dish of taro leaves cooked in rich coconut milk is an everyday staple in Bicol. Morsels of meat and chili are added to give punch to the Laing.
It's eaten with steamed rice. The authentic versions from kitchens in Naga and Albay are most delicious. In Manila, try it at Dencio’s.
19.Lumpiang ubod
The fruit, leaves and even the pith of the coconut tree is used in Filipino cuisine. The pith makes a sweet and tender filling for the fresh lumpia, our version of the spring roll.
A delicate egg wrapper contains a savory filling of ubod (the pith of the coconut tree), shrimps, pork, onions and a garlicky sweet sauce.
Bacolod city is known for its petite version of this spring roll.
20. Bicol express
A fitting tribute to people who love coconut and spicy food is bicol express, a fiery chili, pork and coconut milk stew. Try it at the hole-in-the-wall eatery called Top Haus in Makati.
21.Balut
No trip to the Philippines would be complete without sampling its famous balut. Vendors peddling these eggs on the street chant “Baluuuuut!” to entice buyers.
This 17-day-old duck embryo is boiled, served with rock salt or spicy vinegar and is often consumed with beer.
The lechon is the most invited party guest in the Philippines. The entire pig is spit-roasted over coals, with the crisp, golden-brown skin served with liver sauce, the most coveted part.
In Cebu, the stomach of the pig is stuffed with star anise, pepper, spring onions, laurel leaves and lemongrass resulting in an extremely tasty lechon, which needs no sauce.
In Manila, get your piggy from Elar's Lechon, while in Cebu, the best is CnT Lechon.
3. Sisig
Nothing goes to waste in the Filipino kitchen. In the culinary capital of Pampanga, they turn the pork’s cheeks, head and liver into a sizzling dish called Sisig.
The crunchy and chewy texture of this appetizer is a perfect match for an cold beer. Serve with hot sauce and Knorr seasoning to suit the preference of you and your buddies.
Credit goes to Aling Lucing who invented this dish at a humble stall along the train railways in Angeles City, Pampanga. While Sisig can be found in many restaurants, try the original version at Aling Lucing Sisig.
4. Crispy pata
Not for the easily spooked, this pork knuckle is simmered, drained and deep fried until crisp. The meat is tender and juicy inside, with a crisp, crackling exterior.
Served with vinegar, soy sauce and chili. If you have a craving for this at any time, Aristocrat is open 24 hours.
5. Chicken inasal
Yes, it's grilled chicken. But in Bacolod, this is no ordinary grilled chicken.
The meat is marinated in lemongrass, calamansi, salt, pepper and garlic and brushed with achuete (annatto seeds) oil.
Every part of the chicken is grilled here from the paa (drumstick), pecho (breast), baticulon (gizzard), atay (liver), pakpak (wings) and corazon (heart). It must be eaten with a generous serving of garlic rice, with some of the orange oil used to marinade the chicken poured over the rice.
6. Taba ng talangka
The fat of a small variety of crabs are pressed and sautéed in garlic. This cholesterol-laden dish is often used as a sauce for prawns or eaten with fried fish and rice.
The best taba ng talangka comes from the provinces of Pampanga, Tarlac and Bulacan. Buy a bottle or two from the markets there, or pasalubong shops like Bulacan Sweets.
7. Bulalo
Despite the perennial heat, Filipinos often enjoy sipping piping hot bulalo soup made with from freshly slaughtered Batangas beef.
The broth is rich with flavors seeped from the beef after boiling for hours. The bones are big, meaning more bone marrow to enjoy.
In Santo Tomas, Batangas, there's a row of restaurants along the highway serving bulalo. But the best one stands out further away in nearby Tagaytay city, called Diner Café.
8. Arroz Caldo
While chicken soup soothes sick Westerners, Filipinos turn to arroz caldo, a thick chicken rice porridge.
Cooked with ginger and sometimes garnished with a hard-boiled egg, toasted garlic and green onions, this comfort food is sold in street-side stalls.
If dining al fresco doesn’t suit you, try it at the Via Mare outlets around Manila.
9. Kare-kare
This stew of oxtail has the most delicious sauce made from ground toasted rice and crushed peanuts. Banana blossom, eggplants and string beans add more interesting textures, to make it a complete meal on its own.
It's eaten with steamed rice and bagoong (shrimp paste). While mom’s kare-kare is always best, the version at Café Juanita is authentic.
18. Laing
This dish of taro leaves cooked in rich coconut milk is an everyday staple in Bicol. Morsels of meat and chili are added to give punch to the Laing.
It's eaten with steamed rice. The authentic versions from kitchens in Naga and Albay are most delicious. In Manila, try it at Dencio’s.
19.Lumpiang ubod
The fruit, leaves and even the pith of the coconut tree is used in Filipino cuisine. The pith makes a sweet and tender filling for the fresh lumpia, our version of the spring roll.
A delicate egg wrapper contains a savory filling of ubod (the pith of the coconut tree), shrimps, pork, onions and a garlicky sweet sauce.
Bacolod city is known for its petite version of this spring roll.
20. Bicol express
A fitting tribute to people who love coconut and spicy food is bicol express, a fiery chili, pork and coconut milk stew. Try it at the hole-in-the-wall eatery called Top Haus in Makati.
21.Balut
No trip to the Philippines would be complete without sampling its famous balut. Vendors peddling these eggs on the street chant “Baluuuuut!” to entice buyers.
This 17-day-old duck embryo is boiled, served with rock salt or spicy vinegar and is often consumed with beer.
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