A Guide To Traditional Filipino Food
Most travellers visit a country for the beautiful sights you can visit. You want a change of scenery so you book a flight to some delightful, exotic location where you can tour and take photos of new places. If you ask me, there’s more to travelling than having new sights to feast your eyes on. Travelling can also introduce you to a whole world of delicacies and dishes you’ve never heard of.
It’s always a good thing to tickle your tummy and challenge yourself with new dishes that may not be considered food in other parts of the world.
Here are a couple of Filipino treats that you can try when you come for a holiday in the Philippines. Of course, some of these “treats” require a certain amount of fortitude to try, but most Filipino dishes are actually very scrumptious and satisfying.
6 Traditional Filipino Dishes For You To Try
Filipinos are wont to throw away the edible parts of animals, so even innards have a place of honor on the kitchen table. Isaw is made from chicken or pork intestines grilled or fried to perfection.
This is usually dipped in a sour-spicy vinegar dip that really brings out the flavour of the dish.
Dugo means blood in Filipino, and the main ingredient for this dish is—you guessed that right—blood. You can buy blocks of congealed pork blood in any wet market around the country and cook your own version of this dish. The resulting soup base is almost black, but it’s perfectly edible and tasty.
Adobo is usually one of the most common dishes that foreigners eat when they visit the Philippines. It is usually made with pork, chicken or a combination of both, drenched in vinegar and soy sauce. There are many versions of this versatile dish—some come with a hearty serving of broth while others are allowed to simmer until the sauce is almost dried out.
Likened to the French bouillabaisse, sinigang is another favorite among Filipinos and foreigners alike. It can be made with beef, chicken (usually called sinampalukang manok or chicken in tamarind broth), fish, pork or shrimp. It’s very easy to cook—just put water, tamarind soup base, your choice of meat, vegetables and salt to taste and that’s it.
Who says you can’t make anything delicious with pig’s ears? The usual sisig is actually made from the skin on pig’s ears and cheeks, fried to a crisp and seasoned to perfection. There’s also a healthier version made from tuna flakes but it has noticeably lesser flavour.
Chicharon or fried pork rind dipped in vinegar is an all-time Filipino classic. We eat it to go with our beer, as a light snack in between mealtimes, as dessert or as packed food for long trips. It doesn’t spoil and it can be eaten as viand if you’re not particularly picky. The crunchy, crackly texture ofchicharon makes it even more fun to eat.