Top Pinoy Delicacies You Should Not Miss
The Philippines is an archipelago that’s blessed with 7,500 plus islands. Apart from its beaches, its warm tropical climate, and its warm people, the country is also known for being a food capital. Each region in this diverse nation boasts of their own cuisine and a whole lot of different delicacies. There’s no way to try them all in one visit, but here’s a quick rundown of the top Pinoy delicacies that you must try when you visit the Pearl of the Orient.
Thanks to traveling Chef Anthony Bourdain, halo-halo has become an international term. This colorful dessert is made of different sweetened fruits: banana, sweet potato, red beans, cannellini beans, and jackfruit, as well as purple yam paste, nata de coco, rice crispies, colored gelatin, and even ice cream. All of these is mixed together into one merry mess, dressed with evaporated milk, sugar and topped with a mountain of shaved ice. It is an experience digging into it with a spoon and fishing out one sweet treat after another. Tourists who have tried halo-halo never forget it. As for Filipinos, they enjoy halo halo even if the weather is cold.
One of the more popular food items you can find on the streets of the Philippines is balut. This is duck egg in variying stages of development. So yes, there are days when you can get balut with hardly any chick inside it, and there are times when you get the whole thing – beak, webbed feet, and feathers too. This delicacy is a favorite among people who enjoy late night drinks. It is also considered an aphrodisiac. You can readily find vendors who sell balut as soon as the sun goes down.
Another favorite beer match, sisig is a delicacy made from offals or off cuts from pigs. The cheeks, ears, brain, and livers are cooked separately and then combined on a sizzling plate. It is dressed with a raw egg, lots of chilies, and some calamansi (Philippine lemon) for a hit of acidity. You can eat it as is or ask for a serving of rice.
Critics say it’s the best roast pork in the world. Philippine lechon is cooked in a spit and turned until the skin is crispy, crackling and cooked to perfection. Unlike the Hawaiian version where the skin goes soft and soggy, Philippine lechon is a guaranteed crunchy treat. It is also served with brown gravy made from liver and sugar. Oh yes, you will need rice with this too … and beer.
Traveling to Philippines? Here’s the top delicacies you should not miss. Filipino food entices tourists to come back to its shores again and again.