Filipino Specialities

70

Filipino food encompasses a vast array of flavours which are influenced by the country’s various regions and history (notably Spanish and Chinese). Don’t leave the Philippines without getting a taste of these local eats.

Adobo

The Philippines’ most famous dish is made with chicken or pork stewed with oil, soy sauce, vinegar, black pepper and garlic

Afritada

Tomato-based chicken or pork stew cooked with potatoes, carrots, green peas and bell peppers

Bagnet

Pork belly boiled, then deep-fried twice

Balut

Boiled semi-developed duck embryo eaten from the shell

Beef kaldereta

Tomato-based and liver paste beef stew cooked with carrots, bell peppers, potatoes and onions.

Bibingka

Baked coconut rice cake made with rice flour, glutinous rice flour, coconut milk, margarine/butter, eggs and sugar

Binatog

Boiled white corn kernels topped with grated coconut

Bistek tagalog

Pan-fried thin beef slices marinated with soy sauce and calamansi, and topped with caramelised onions

Buko pie

Coconut custard pie

Bulalo

Soup made with beef shanks, bone marrow, cabbage, corn, carrot, potato and other vegetables

The hearty Bulalo stew made from beef shanks and marrow bones is a must-eat for beef lovers
Photo: Hannah Reyes

Champorado

Chocolate rice porridge

Chicharon bulaklak

Deep-fried pig messentery served with vinegar on the side

Chicken inasal

Chicken marinated in a mixture of calamansi, orange, lime, pepper, vinegar and annatto, then grilled over hot coals

Crispy pata

Deep-fried pig trotters or knuckles served with soy-vinegar sauce

Dinuguan

Pork and/or pork offal simmered in pig’s blood, garlic, chilli and vinegar and served with puto or rice cakes

Filipino tamales

Ground rice and coconut milk topped with chicken, ham/pork, nuts and eggs, wrapped in banana leaves and steamed or boiled

Ginataang gulay

Pork, shrimp and vegetable stew cooked in coconut milk

Halo-halo

Shaved ice drizzled with evaporated milk, layered with red beans, coconut gel, purple yam, flan, candied fruits and a scoop of ice cream

Humba

Pork stewed with banana blossoms, fermented/salted black beans, soy sauce, brown sugar, black pepper, bay leaves, vinegar, pineapple juiceook.

Ilocos empanada

Deep-fried pastry with orange-hued rice flour dough filled with sweet or savoury fillings

Inihaw

Grilled seafood or meat served with rice and soy sauce, lime and chilli

Isaw

Barbecued pig or chicken intestines

Kare-kare

Thick stew made with oxtail, vegetables and a peanut sauce

Kinilaw

Raw fish or shrimp slices marinated in vinegar, lime, onions and chilli

Lechon

Whole roasted pig

Mechado

Beef stew cooked with pork fat, tomato sauce, onions, carrots and potatoes

Pako salad

Salad of fiddlehad ferns, tomatoes, onions and salted egg/hard boiled egg

Palabok

Thin glass noodles coated in thick shrimp sauce, topped with hard-boiled egg, fried pork rind, shrimp and squid

Pancit guisado

Rice noodles with shredded chicken, shrimp and vegetables

Pancit palabok

Noodles with thick shrimp sauce topped with minced pork, crushed chicharon/pork rinds, fried garlic, tinapa/smoked fish flakes, green onions and sliced egg

Sans rival

Layered cake made with buttercream, meringue, eggs and chopped cashews

Sinigang

Sour soup cooked with pork, shrimp or fish, vegetables and tamarind

Sisig

Pig’s head, cheeks or ears chopped and boiled, and tossed with cooked chicken liver, diced onions, chili peppers and calamansi juice, served on a sizzling pan, often topped with a raw egg

Tapsilog

Cured beef or tapa, garlic fried rice and fried egg

Turon

Fried banana and jackfruit rolls