BEST NATIVE DELICACIES YOU SHOULD NOT MISS WHEN YOU'RE IN PHILIPPINES

 

Filipino dish is know to be rich in history and variety. Each province offers the best native food that will always remind you of the place. From the appetizer down to  desert, Filipino food has something to offer to all tourists.  The street food alone is something you would not like to mis Don't forget to take a taste test of the best native delicacies when you are in the Philippines.

Thereby you can say "it is more sumptuous in the Philippines!

When you are in the Philippines, forget the dieting , this country has so much to offer when it comes to luscious food that will make a mark on your visit. 


1. Puto't Dinuguan  (Rice Cake and pork blood stew)

photo credit: kamayansaisakidads.com 
These combo has been Filipinos perfect combo during snack time. It is best served when hot . The soft, savory texture of puto makes it a perfect meryenda or snack for the natives when combined with the dinuguan.

Dinuguan Recipe

Ingredients

• 1 lb pork loin, cut into cubes
• 1 cup vinegar
• 2 pcs long green pepper
• 1½ tbsp brown sugar
• 1 medium sized onion, chopped finely
• 1 tbsp garlic, minced
• 1 tbsp cooking oil
• 1 cup water
• 10 oz pork blood 

Instructions

1. Sauté the garlic and onion in a pan
2. Add the pork and sauté for about 5 mins.
3. If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.
4. Simmer until the water has almost evaporated and the meat tender enough.
5. Add the pork blood and mix well. Let this simmer for 10 minutes
6. Add the vinegar. Simmer for 15 minutes.
7. Put the brown sugar in followed by the long green pepper and simmer for 2 minutes
8. Serve hot.
9. Enjoy your meal!

2. Isaw

Photo credit: Maya's delicious barbecue

 Isaw is a street food made from chicken or pig intestine. The intestines are cleaned well inside and out, boiled and grilled.This has been taken on an iconic food for budget savers. A perfect pulutan for the bystanders.

ISAW Recipe

Ingredients

• 1 lb pig's large intestine (well cleaned)
• ½ cup vinegar
• 2 tbsp whole pepper corn
• 2 tbsp salt
• 4 to 6 pieces dried bay leaves
• 4 cups water

Instructions:

1. Pour the water in a cooking pot and bring to a boil.
2. Put-in the salt, whole pepper corn, and dried bay leaves
3. Add the large intestines then simmer for a few minutes
4. Add vinegar then simmer until the intestines are tender (about 30 minutes). Set aside until the temperature goes down.
5. Cut the intestines crosswise (about 1 inch in length)
6. Skewer the intestine (about 3 to 4 pieces per skewer)
7. Grill the intestine while basting with the mixture of cooking oil, banana catsup, and soy sauce
8. Serve with vinegar and chili dip

3. Pinangat

Photo credit: Byaheroblogspot

Pinangat is authentic Flipino dish that originated in Bicol, South from Manila. The meat mixture is  wrapped in gabi leaves, tied securely and simmered in coconut milk. Once you visited Bicol do not loose the chance to taste Pinangat.

Pinangat

Ingredients 

about 7 to 10 fresh gabi leaves (depending on the number of your guests count 1 to 2 leaves per person)

*never wash your leaves just wipe them to clean them

about 1 kilo of sliced gabi leaves, stalks and gabi root

1/2 kilo of ground pork

1 tablesoon of bagoong (shrimp paste)

1 big onion chopped

2 cloves of garlic pounded

 chili according to your preference

1 cup of coconut milk

half a cup of coconut cream (kakang gata)

Procedure

 In a bowl mix well your ground pork, bagoong, chopped onion, garlic, chilies and sliced gabi leaves, stalks and gabi. Pour a quarter of your coconut milk. Get one leaf and put about 2 to 3 tablespoons of your mixture in the middle of the leaf. Close the leaf outwards going inwards to wrap the meat mixture. Secure by tying them with coconut leaves or threads used for cooking. Assemble your gabi pockets in a deep casserole. Pour your coconut milk and let it simmer slowly over medium fire. When the sauce is almost reduced, add your coconut cream and let it continue simmering. It is done when you sauce becomes thick and coconut oil starts to come out.

4.Adobong Baboy

Adobar (a spanish word) is where the name Adobo name came from, it means to marinade. It is a popular  dish that all kinds of meat can be made from. Once there is a Filipino there will always be adodo.

Adobo Ingredients

• 2 lbs pork belly
• 2 tbsp garlic, minced or crushed
• 5 pieces dried bay leaves
• 4 tbsp vinegar
• 1/2 cup soy sauce
• 1 tbsp whole pepper corn
• 1 cup water
• salt to taste

Procedure

1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
2. Heat the pot and put-in the marinated pork belly then cook for a few minutes
3. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
4. Put-in the vinegar and simmer for 12 to 15 minutes
5. Add salt to taste
6. Serve hot. Share and enjoy!

 5.Balut

Photo credit :Google

Balut is an embryo egg usually from a duck. It is incubated for 14-16 days. One famous street food that is sold in almost all stores and malls. It is believed that eating balut should be in moderation, a very rich source of protein. Pateros is known to be the leading supplier of Balut within Metro Manila.

How to make Balut click HERE

 6. Bikol Express

 Photo credit: Lasapsarapblogger

In Bicol, the natives are known for their fondness of eating chili food, one of their traditional dish is the Bikol Express. Simmered in coconut milk with almost only pork and lots of  chili (siling labuyo) as the main ingredient. If you are a chili addict this food will be your choice.

Bikol Express Recipe 

• 3 cups coconut milk
• 2 lbs pork belly, cut into strips
• ½ cup Shrimp Paste
• 1 tbsp Garlic, minced
• 6 pieces Thai chili or Serrano pepper
• 3 tablespoons minced ginger
• 1 medium onion, minced
• 2 tablespoons cooking oil
• Salt and Pepper to taste

Instructions

1. Heat a pan and then pour-in the cooking oil.
2. Sauté the garlic, onion, and ginger
3. Add the pork and then continue cooking for 5 to 7 minutes or until the color becomes light brown
4. Put-in the shrimp paste and Thai chili or Serrano pepper. Stir.
5. Pour the coconut milk in. Bring to a boil. Simmer for 40 minutes or until the pork is tender
6. Add salt and ground black pepper to taste
7. Serve Hot. Enjoy!

7.Puto Bumbong

 Photo credit: Pinoy food recipe
Puto Bumbong has been a tradition during Christmas season. You can see stalls along the church and sidewalks on a cold December midnight. This food has been a favorite among those attending Simbang Gabi. Now you can savor this Pinoy delight all year around in the malls or restaurants.

Puto Bumbong Recipe

 Ingredients:

• 1 Pack (400 grams) glutinous rice flour
• 2 Packs (115 grams) purple yam powder
• 2 1/2 Cups of water
• Brown sugar or mascuvado (raw sugar)
• Banana leaves
• Grated coconut

Utensils:

• knife
• muslin cloth
• sifter or strainer
• 2 pcs bamboo tube (bumbong)
• steamer for making puto

Puto Bumbong Cooking Instructions:

• Prepare steamer with enough water for  steaming.
• In a large bowl, combine purple yam powder and glutinous rice flour , Mix together until well combined.
• Gradually add enough water to the rice flour to make a dough. Knead until smooth.
• Pinch off about 2 tablespoons of the dough, using your hands make a ball and roll into a round and long shape, about 4 to 5 inches in long.
• Spread margarine or butter in a  heat proof plate and layered the dough, steam for 3-4 minutes or until done.
• Apply margarine or butter then roll in shredded coconut and serve with muscovado sugar.

8. Letson Pork Belly

 Photo Credit: Pork Friday Recipes

Who will not be tempted with this mouth watering  roasted pork belly. Once you tasted it, your taste buds will surely love it. Just a reminder eat in moderation. The crispy, crunchy texture of pork skin makes this dish special.

Ingredients

• 1 slab (2 pounds) pork belly
• 3 tablespoons Shaoxing cooking wine
• 1 tablespoon coarse sea salt (or coarse rock salt)
• ½ teaspoon 5 spice powder
• ½ teaspoon black pepper powder
• 1 cup coarse sea salt (to spread over the skin during baking)

Instructions

1. Clean the slab of pork belly and lay flat on a large plate with skin part facing down.
2. Pour the Shaoxing cooking wine over and spread.
3. Sprinkle salt all over the pork belly. Rub on the meat and ensure that it is well distributed.
4. Rub the five spice powder all over the meat part of the pork belly.
5. Lastly, rub the black pepper powder the same way as the previous ingredient.
6. Turn the belly over. The skin should be facing up. Cover and seal using a cling wrap. Refrigerate for 6 to 8 hours.
7. Remove from the fridge. Remove the wrap and arrange in a baking tray with aluminum foil. Fold the sides of the foil until it almost sticks to the belly.
8. Using a sharp tool such as a metal skewer or a knife, poke holes on the skin. Make sure that the holes that you create only extends up to the fat part. Do not make it deeper.
9. Pour 1 cup salt over the skin. Spread.
10. Heat the oven to 390F. Roast the pork belly for 50 to 60 minutes.
11. Remove the roast pork from the oven. Scrape the salt off the skin. Place the pork belly on a grill rack and arrange it over the same baking pan.
12. Set your oven to broil. Broil for 15 to 20 minutes or until the skin gets really crispy.
13. Remove from the oven. Slice and serve with rice.

 9. HALO HALO

 Photo credit: Pinterest

  Halo-Halo  is known to be  a popular Filipino dessert. It is a  mixture of shaved ice and evaporated milk to which are added various ingredients like young coconut, sago, gulaman (agar jelly), including sweetened beans, tubers and fruits. It is served in a tall glass or bowl. To beat the summer heat try this.

 Recipe:

• 6 tablespoons halo-halo mixture, divided into 2 tablespoons each
• 2 tablespoons macapuno (preserved shredded young coconut)
• 2 tablespoons kaong (palm nuts)
• 2 tablespoons nata de coco (coconut gel)
• 2 tablespoons fresh grated cantaloupe
• Crushed or shaved ice
• 1/2 cup evaporated milk
• Vanilla ice cream (can also use mango) 

Ingredients:

In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream. 

10. SISIG

Photo Credit: Hungry Excavator

  Pork Sisig was invented by the late Lucia Cunanan. She is popularly know as Aling Lucing – the sisig queen. Originated from Pampanga, it evolved to many variants such as Chicken sisig, Fish sisig. It is often enjoyed as pulutan to natives. 

Pork Sisig Ingredients:

• 2 lbs pigs's head parts (face, snout, cheeks, and ear)
• 1/4 lb liver (chicken, pork, or beef)
• 1 tablespoon garlic; minced
• 1 medium size onion; chopped
• 3 chili peppers (siling labuyo) chopped
• 3 calamansi fruits; sliced
• Salt and pepper to taste 

For Boiling Ingredients

• 2-3 cups water
• 1 cup pineapple juice
• 1 teaspoon of whole black peppers

Optional Ingredients

• 1/4 lb tongue
• 1/4 lb heart
• 1/4 lb pork belly

Pork Sisig Cooking Instructions

1. Boil pig's heads parts in water, pineapple juice, and whole black peppers until tender.
2. Grill pork's head parts, and liver. You can use skewers to grill chicken livers.
3. Chop the grilled pig's parts and liver into about 1/4 inch sized cubes.
4. In a sizzler platter or skillet over high heat, sauté garlic.
5. Add and stir-fry the pig's parts and liver. Quickly remove from fire when meat starts to render fat.
6. Season with salt and pepper to taste.
7. Serve and garnish with chopped onion, chili peppers, and slices of calamansi fruits.

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