Food in Philippines
Food so exotic, so different, so tasty!
In the Philippines, food is a serious pastime. Most countries have a culture which is eating three times a day from a clearly defined menu. But in the Philippines, the rules are different. Beside the normal three meals a day, there is also merienda. A light snack which is no longer just a spanish style cake or pastry but can be a small portion of anything!.
In most Malls there is a food hall. Up to 30 individual restaurants seling different food whch is then eaten in a common area. This is a big step forward in eating out. You are no longer limited to the items on a single menu. But beware of ordering something that looks like something from home because you may have a surprise that may not be pleasant.
You will see many street vendors selling mais(sweet corn), barbequed pork, chicken and banana, chicharon(pork skin or ears or chicken skin or entrails) squid balls, fish balls, kikiam, squid, eggs in bright range batter, sioamai, peanuts with or without shells, skin and chilli and the famous Balut (boiled duck embryo) and Penoy (Hard boiled duck egg). There are many sticky rice snacks many with coconut or casava some coloured with the screaming violet color of Ube.
The food in the Philipines has changed over the last 500 years due to the influence of the trading partners and Country of Occupation.
The name of the dish tells you the origin. Traditional and real Filipino foods sit alongside Chinese adaptions and Spanish/Mexican introductions to give foods like adobo, dinuguan, ginataan, sisig, turon, puto, bopis, papaitan, sinigang, tinola, kare-kare, longanisa, tocino, pochero, menudo, lechon, chop suey, pancit, lumpia, escebeche, afritada, beef tapa and hot dogs.
If you have travelled thousands of kilometres to get here, then try some of the local gastromic delights. In Metro Manila, waiters and wautresses in places that have foreigners as customers will all speak English and will advise you on dishes. Not
In the Philippines, food is a serious pastime. Most countries have a culture which is eating three times a day from a clearly defined menu. But in the Philippines, the rules are different. Beside the normal three meals a day, there is also merienda. A light snack which is no longer just a spanish style cake or pastry but can be a small portion of anything!.
In most Malls there is a food hall. Up to 30 individual restaurants seling different food whch is then eaten in a common area. This is a big step forward in eating out. You are no longer limited to the items on a single menu. But beware of ordering something that looks like something from home because you may have a surprise that may not be pleasant.
You will see many street vendors selling mais(sweet corn), barbequed pork, chicken and banana, chicharon(pork skin or ears or chicken skin or entrails) squid balls, fish balls, kikiam, squid, eggs in bright range batter, sioamai, peanuts with or without shells, skin and chilli and the famous Balut (boiled duck embryo) and Penoy (Hard boiled duck egg). There are many sticky rice snacks many with coconut or casava some coloured with the screaming violet color of Ube.
The food in the Philipines has changed over the last 500 years due to the influence of the trading partners and Country of Occupation.
The name of the dish tells you the origin. Traditional and real Filipino foods sit alongside Chinese adaptions and Spanish/Mexican introductions to give foods like adobo, dinuguan, ginataan, sisig, turon, puto, bopis, papaitan, sinigang, tinola, kare-kare, longanisa, tocino, pochero, menudo, lechon, chop suey, pancit, lumpia, escebeche, afritada, beef tapa and hot dogs.
If you have travelled thousands of kilometres to get here, then try some of the local gastromic delights. In Metro Manila, waiters and wautresses in places that have foreigners as customers will all speak English and will advise you on dishes. Not