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Gastronomy in

Philippines

Gastronomy in Philippines

Filipino cuisine is very similar to that found throughout Southeast Asia, although influenced by Spanish cuisine due to 300 years of colonization. It is rich in rice, introduced by Chinese merchants in the past. In fact, the country has numerous rice fields where this food is grown. The most common form of preparation is similar to the Spanish, in which numerous ingredients are mixed. Filipino cuisine includes fresh meat, fish and seafood, and is notable for its stews and noodles. 

 

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.