Seven Signature Pinoy Food
Seven Signature Pinoy Food
Pinoys love to eat! Who doesn’t?! Whether casual or hardcore foodie, pinoy dishes have always been present in any given food lists here and abroad. So today, here are Seven signature pinoy dishes you should try!
It is one of the best delicious noodle dishes in the Philippines. You can often see it on many occasions or celebrations. If you want something seafood, I am sure you will like this. It is smothered in a flavorful shrimp sauce and topped with crushed pork cracklings, green onion leaves, fried garlic bits, sliced eggs and the most awaited boiled shrimp and squid. Usually, you can order it to many restaurants here in the Philippines.
They will serve it in bilao style. Bilao is a circular flat basket made from woven wood. When you chew it in your mouth, every bite has a nice crunch and chewy noodles. Nowadays, it serves also in some fast food like Jollibee and Many Inasal. In ancient times, noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. Sometimes is called Pancit Luglug. The only difference is the noodles used in the recipe. Pancit Luglug uses thicker noodles than traditional pancit palabok. Overall, it is a satisfying panic dish that gives the best bang for your buck.
You cannot escape the superb taste of this Filipino dish. The reason why it is unique is that it is made from grilled parts of pig head, liver or other cuts of meat seasoned with calamansi and chili peppers. For authentic sisig experience, sunny side up eggs cannot be forgotten on the top of the sisig before serving. Actually, there is a festival called Sadsaran Qng Angeles or Sisis Festival that is celebrated every year during December in Angeles City, Pampanga.
Sisig is traditionally served as an appetizer but over years it became popular and become part of dinner of many Filipinos. You can usually eat this dish in all over places in the country. It usually served on sizzling plates that help to retain heat. I usually order this food in carinderias and it is very satisfying because they offer unlimited rice. This is something that you can brag or share with your friends.
Filipinos will never get behind when it comes to pastry. Pandesal is the quintessential bread roll of the Philippines. My mother and my father always go for jogging every morning and before they go back home, they will stop by in a bakery shop and buy some pandesal. It is a classic breakfast or mid-snack of Pinoys. The flavor is slightly sweet and the texture is soft and fluffy. It is best served warm fresh from the oven. I love eating it with butter and sugar. Many Filipinos usually like to dip it in coffee or hot chocolate. It is a delicious combination no matter how weird it may look like. Its taste is incomparable to its price. You will not believe but you can buy it for only 1-2php per piece. I think the aroma of this bread will calm your nerves every morning.
All of the food that we’re eating were passing through our intestine and stomach. In this Filipino food, you are gonna actually eat intestines. Don’t worry. It is not intestine of human but intestines of chicken. They are usually sold by vendors on street and grilled over hot fire during afternoons and evenings. When you smell the charcoal being lift, and you will know it is time for you to get some isaw. Some vendors like my uncle tried another way in cooking isaw. They soaked it in flour and eggs and fried it. The taste is also good.
The partner of isaw is seasoned vinegar. Most Filipinos like to soak their isaw in chili onion vinegar and let it absorb as much vinegar as possible. This won’t break your wallet because it only cost for 3-5php each stick. Every bite you will have is just like your eating meat so get over of your fear and try it!
Have you seen a table tennis or ping pong ball? Kwek-kwek is like this ball. It is originally a quail egg but coated in an orange batter. It is cooked through deep frying. The first time I eat kwek kwek is very memorable to me. I ate the whole kwek kwek and I didn’t expect that the egg inside is very hot so my entire mouth is burning that time. I’m warning you to check first the temperature before eating guys. The big brother of kwek kwek is tokneneng. Tokneneng are boiled chicken eggs cooked in the same way as kwek kwek. Both of them are actually beloved after- school and after- work snacks that are easy to pick up and eat. The partner of this yummy food is also seasoned vinegar and sauce. Another warning that I will give is- be wary of how the vinegar is served at any street stand. There is a thing called “double-dippers,” they are the people who have a habit of bitting into food and dipping it back into the communal sauce. If you are thinking of something special to have for merienda, why don’t you try your cooking skills by making some kwek kwek. Make sure to have the own vinegar dip ready too.
In a country with hot weather like Philippines every cold or iced food is a trend. It’s amazing how we cope with the summer heat. Our refreshments and desserts are meant to cool us in the molten summer air. The halo-halo basically is sweet, creamy, and a filling dessert. It is usually served in tall, clear glasses that show its colorful contents that tempt one’s taste buds.
I always ask my foreigner friends to try Halo-halo. They really like it and one of them was actually addicted to it. The ingredients of halo-halo are preserved sweetened beans, sweetened shreds of plantain and jackfruit, pounded dried rice, sweet yam or ube, cream flan or leche flan, jelly, topped with ice cream. That is why it is called halo-halo or mix-mix because after building these colorful ingredients, you break it down and mix all of the ingredients together before eating it. In many restaurants, you can see the colorful ingredients on the top of the ice but when you buy halo-halo on the street, it is usually seen on the bottom of the clear glass. This dessert is fantastically unique and tasty.
Do you want something sticky and squishy? This Filipino dessert is fit for your taste!
It is a brown rice cake that uses lye water as an ingredient. Lye is apparently a very prevalent ingredient in Asian cooking as particularly used in making noodles. This is my favorite kakanin and it is more special when it served with shredded coconut on top. My grandmother always cooks this snack in our province. The ingredients in kutsinta are widely available and are inexpensive so you can have a lot of it.