If you’re travelling to the Philippines, you probably
hope to find a mix of sweet, spicy, and savoury
dishes. The good news is that the country will not
disappoint you. Tagged as the next big thing to
watch out for in the culinary world, Filipino
cuisine displays various influences throughout its
rich history.
The food in the Philippines is influenced by other
Asian countries, such as China, Japan, Vietnam, and
Thailand, yet it maintains its distinct and unique
elements. Our Philippines tour packages allow you to
experience all their lip-smacking dishes as you
explore the country. Let us explore the various
combinations of flavours and traditional cooking
techniques you can taste while you’re in the
Philippines.
Lumpia is the Filipino version of spring rolls. It is
often served as an appetiser for celebrations,
gatherings, and sit-down family meals. Its outer
coating resembles a thin paper like crepe, and it is
usually deep-fried until it transforms into a crispy
and hot snack.
The inner contents of lumpia include carrots, onions,
cabbage, pork, dried fruits, and other vegetables.
To add a touch of sweetness, you can dip the rolls
in banana ketchup or a vinegar based dipping sauce.
Adobo is often regarded as the national dish of the
Philippines, and it’s among those integral parts of
Filipino cuisine that you must try during your trip
when you book our Philippines tour packages. It is a
dish and a cooking method wherein the vegetables or
meats (usually chicken or pork) are marinated in a
brine of vinegar, salt, pepper, soy sauce, garlic,
bay leaves, and black peppercorn. The name of the
dish has a Spanish origin. It comes from ‘adobar’,
the meaning of which is to marinate.
For those genuinely looking to go wild with their
culinary experience in the Philippines, balut is a
dish you might want to check out. It’s undoubtedly
not for the faint-hearted. The dish consists of a
boiled egg containing a semi developed duck embryo
that is incubated for 14 to 21 days. After that, it
is boiled and then eaten directly from the shell.
Although it may not sound too appetising to
everyone, it tastes better than its description.
To eat balut, you first need to crack open and peel
the top of the eggshell. Once you sip out the
liquids, you can add the seasonings of your choice
and eat the contents directly from the shell.
Sinigang is yet another integral part of Filipino
cuisine. It’s a stew or soup that distinguishes
itself through its mix of savoury and sweet
flavours. Like many other dishes in the Philippines,
singing refers to both the dish and the cooking
method.
The tamarind based dish is filled with acidic fruits
that enhance its taste, such as santol, kamias,
batuan, and guava. This sour stew consists of either
beef, fish, shrimp, or pork and numerous vegetables,
including onions, tomatoes, green beans, okra,
eggplant, water spinach, and white radish.
Halo-halo, literally translating into ‘mix mix’ in
Tagalog, is one of the most internationally
recognised Filipino desserts. The dish’s
presentation and taste vary across the island
country. It contains milk, legumes, gels, crushed
ice, and sweetened fruits. Certain versions can also
contain sweetened beans, coconut strips, kaong,
leche flan, and macapuno or coconut sport.
An interesting bit about this dish is that it is
often served in a tall parfait glass, so you can see
the multiple colourful layers of deliciousness
you’re about to consume.
Sisig is an appetiser usually served when people
gather to drink alcohol, but it can also be served
along with rice or other Filipino food. It’s a
minced meat dish usually made using pork and chicken
liver, but numerous other versions exist today that
contain ingredients such as ostrich, eggs, squid,
tuna, and mussels.
The dish originated in the Pampanga province, where a
restaurant owner invented it. The first sisig was
made from grilled pig’s face and ears,
combined with liver paste, chopped onions, chilli
peppers, and cooked liver.
Lechon translates to ‘roasted piglet’ and is a dish
that appears at most celebrations and significant
events in the Philippines. However, the dish isn’t
made with a piglet but is instead created using a
fully grown pig, first seasoned lightly before being
roasted whole.
Once the pig is stuffed with spices and herbs like
garlic, onions, and lemongrass, it is roasted slowly
over charcoal for hours until its outer appearance
turns reddish brown. A fun fact to note is that when
Anthony Bourdain, the internationally renowned
American chef, tasted lechon, he exclaimed,
“It’s the best pig ever!”
Chicharon, which originated in Spain, is a savoury
snack or appetiser in the Philippines. Although it
is commonly made using crispy fried pork belly,
there are variations of the dish made using beef or
chicken. It’s among those snacking dishes alongside
beer and other beverages. The country’s
restaurants often serve chicharon along with vinegar
to add a bit of sourness to the concoction.
Pancit refers to traditional Filipino noodle dishes
in various types, shapes, and sizes. Majorly
influenced by Chinese culture, pancit dishes have
become an important part of Filipino celebrations,
including birthdays and holidays. Although the dish
is quite filling, it is usually served alongside
rice or other dishes, with both the soupy and dry
versions being quite popular.