About the food of the Philippines

The Chocolate Hills in Bohol Province, Philippines. Photo by Ramir Borja.

Welcome to our week at the Filipino Global Table, where you can stovetop travel your way to these 7, 107 tropical islands in the western Pacific ocean. Tucked between her mountains, tropical rain forests, and gorgeous coasts live 28 million people who enjoy a diet with influences from Spain, China, and Malaysia and beyond.

The food packs a serious punch. According to wikipedia, “Filipino cuisine is distinguished by its bold combination of sweet (tamis), sour (asim), and salty (alat) flavors. While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino cuisine is often delivered all at once in a single presentation.”

Pork is extremely popular. If you’re ever in the mood to roast a whole pig, you can learn how from the beautiful people of the Philippines. Called Lechon, the meat is slow cooked over charcoal until tender on the inside and crackling on the outside.¬†Then there’s pork in adobo, braised in vinegar, garlic, and soy sauce (chicken is also used for Adobo). You’ll also find pork in lumpia shangai, a meat laden “egg roll” like treat.

armers plant rice at the stonewalled Nagacadan Rice Terraces 20 minutes uphill in Bilong from the Kiangan town center. Photo by Shubert Ciencia.

While rice goes with everything, pancit – or noodles – are a close second in popularity. Rice can be served like a porridge, with meats and vegetables cooked in it, or it can simply be steamed.

For dessert, saddle up to bibinka, a hot rice cake topped with anything from duck eggs, cheese, butter, or coconut. Or simply pass by a roadside stand and try sago al guluman – a tapioca and gelatin based drink that’s squishy and slurpy in your mouth.

Please add your favorite filipino food here in the comments. I’m dealing with some health issues today, so unfortunately have to cut this short to get some rest.¬†

Maps and flag courtesy of CIA World Factbook. T’ NALAK Festival in Koronadal, South Cotabato. Photo by Mark Navales.


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