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Food in
Philippines
Food In Philippines
The Philippines is a country where its tourism is quite a recent phenomenon, so there are still many towns in its islands where there are no ATMs and where the stores are focused on their local population. Most of them sell groceries, clothing or crafts. In the latter, you can find furniture, decorative items and souvenir gifts. The use of wood and fabrics are very common. In fact, on the island of Luzon, in Ifugao, many of the products sold there are hand-woven by the women who inhabit the area. At the beach resorts, you are likely to find souvenirs made with shells, wood or pieces of crustaceans. In Manila or Boracay, you can find the best variety.
Balut
Balut is considered a Filipino delight. It is a duck egg fertilized with its embryo inside. It is cooked like a boiled egg and the egg embryo is eaten whole since it is rich in proteins and is believed to be an aphrodisiac. In the Philippines, it is very popular and served in restaurants nationwide.
Bibingka
It is one of the most delicious pastries in the Philippines. It is usually consumed around Christmas, although depending on the island it can be found throughout the year. It is made with rice, coconut milk, water and, sometimes, milk and eggs. Traditionally this sweet was cooked with the base of banana skin, and there are still many places where they prepare it like this. There are different varieties of flavours, although the original tastes like rice pudding.
Biko
The quintessential dessert of Filipino meetings and celebrations. Its appearance may resemble traditional Spanish rice pudding, as it is one of the dishes that was introduced during colonization, however, the Biko is much sweeter and the main difference is that the one made in the Philippines is much more consistent and thick. It is made with coconut milk and brown sugar.
Pancit Palabok
A dish of noodles prepared in the Filipino style, with many added ingredients. It mainly contains prawns, pork, tofu, onion, boiled egg, pork rinds, fish and fried garlic. Another very similar variety is Pancit Malabon, which is practically the same but to which you can add seafood such oysters and mussels. Both dishes are delicious and have a strong flavour.
Philippine Spaghetti
Undoubtedly one of the dishes that most surprise visitors. It is a spaghetti pasta dish, usually accompanied by sausages, meat and even egg with a secret sauce. And, instead of being salty, the flavour is sweeter. The tomato is sweetened and, in some cases, combined with condensed milk. Although it sounds strange, once you try it you will realise it is a delicious dish.
Pork
It is one of the most popular dishes of the archipelago, which is usually shared among several people. The pig is roasted over a fire, similar to a hog roast, and served as a centrepiece with different sauces and spices to be seasoned to suit the consumer.
Rice Broth
This Filipino rice soup is very popular in the country and can be found in most restaurants. Although it is a soup, it has a thick and creamy consistency. It contains pieces of chicken, onion, crunchy garlic, ginger and fish sauce. They say it is very good for curing a cold, which is why Filipinos usually consume it during the winter months.
Sinigang
This soup is one of the most popular in the Philippines. It is prepared from a fish broth and contains tamarind paste and calamansí juice, similar to lime, which gives it a bitter taste. Sometimes mango or guava is also used. It contains prawns, as well as other peeled shellfish. There is also another version where fish is replaced by meat and vegetables.
Sisig
This dish is typical of the island of Luzon, in the Pampanga region. It consists of pork liver, chopped and mixed with ingredients such as eggs, chillies, citrus or onions. The pig can be prepared in different ways or boiled and then cooked on the grill. It is usually served on a large tray and is often shared between a couple of people.
Ukoy
The Filipino version of shrimp fritters. They are usually cooked whole, selecting the smallest ones, they are mixed with the pasta and fried so that they remain crispy. It is served as an appetizer, to accompany the main course. There are also variations, depending on the region, which replaces the shrimps with bean sprouts or fish chunks.
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