Friday, January 15, 2021

10 Dishes that Define the Philippines

Wazzup Pilipinas!

Contemporary Filipino cuisine is an original blend of various Asian culinary cultures, influenced by Spanish colonization and North-American culture. The Philippines is a country located on the islands, which has determined the main set of food for the local population. Meat, poultry, fish, vegetable, rice, and exotic fruit all comprise the cuisine of the Philippines. So what can the Philippines boast of and which of the dishes are a must-try for a capricious tourist? Here is the list of X dishes that define the Philippines.

Warning! This article contains mouthwatering pics. Make sure you’re not hungry,

#1 Tinolang Manok

Chicken tinola or Tinoland manok is a nourishing spicy chicken soup from the Philippines. The main ingredient is chicken, chicken cuts and internal organs are cooked in a broth alongside with malunggay leaves, scented papaya, and chili pepper. The broth itself is generously spiced with ginger, garlic, and pepper. A truly mouthwatering combination. Chicken manok is stable in every Filipina house that can be enjoyed as a starter or as a full-fledged lunch.


#2 Gulaman

Gulaman is the Filipino culinary use of agar extracted from processed algae. It’s often used to prepare jelly-like desserts. The name also refers to the wide range of traditional Filipina desserts made of this ingredient. Gulaman can be easily confused with gelatin for owning similar characteristics and being the primary product for making puddings and thick syrups. Gulaman is a perfect refreshing salvation in the hot and humid climate of the Philippines. Very often, they are based on cream, milk, and fruits anŠ² are served in every house in numerous flavor combinations and forms.


#3 Proben

Proben or “chicken proben” is a nourishing typical Filipino snack and one of the most popular types of street foods in the country. Like most street foods, proben is not for healthy-buddies as it has a high caloric and fat value. It is prepared with an unusual chicken organ called proventriculus, a part of a chicken digestive system.

So, tiny pieces of the proventriculus, are dipped in flour or cornstarch, are deep-fried until the outside is golden brown and crispy. They can be fried separately and served in plastic bags, or skewers and fried on bamboo sticks. Cheap, fast, and nutritious, proben has become one of the most common varieties of street food in the Philippines, which is especially loved by young students. Accompanied with sour vinegar sauce or a sweet chili sauce, proben is worth trying.


#4 Buko Pie

Buko pie is a Filipino-style coconut pie made of fresh, tender young coconut meat combined with a creamy filling. Buko ( a coconut flesh) is cooked with plain or condensed milk, cream, and sugar until it becomes a thick and creamy custard.

A popular belief says Bulo Pie was invented by Soledad Pahud, a native Filipino who worked in the United States for some time and fell in love with a classic American apple pie. After she returned, she was looking to adopt an apple pie using local-grown ingredients. The rigorous attempts ended up with the invention of buko pie, a dessert that soon became a favorite dainty throughout the country and a top souvenir for foreigners.

Source: Pinterest

#5 Arroz Caldo

Arroz Caldo or commonly spelled as Aroskaldo is a thick rice porridge borrowed from the Asian culture and adapted to fit the taste of a wide Spanish community. Arroz Caldo literally means warm rice and closely resembles risotto has been a favorite Filipino snack.

It is also one of the many varieties of conge found in the Philippines. Cooked in a spicy broth generously seasoned with ginger, and garlic Arroz Caldo is all about a unique taste. It is usually served with fried garlic, chicken, pepper, calamansi, or fish sauce as a condiment, and also with a hard-boiled egg. The locals love to eat Arroz Caldo for breakfast or lunch.


#6 Sans Rival

The name speaks of itself. Sans rival (without rival) is a classic Filipino dessert of French origin. The most favorite dessert of all Filipinas, it takes a classic French recipe and perfects it by adding cashew. In general, Sans Rival can be best described as a cake made from layers of buttercream, meringue, and chopped cashews. It is believed that the recipe was made up somewhere between 1920-1930 when the Philippines citizens started to travel across Europe learning some cooking techniques and implementing them into their households.


#7 Pares

Pares is an adored Filipina dish cooked of beef slices which are slowly stewed in a flavored broth, seasoned with soy sauce, anise, sugar, and various other spices and compliments. Thick and rich sauce alongside tender beef make pares one of the country’s most loved and most popular dishes. Tourists can try pares in local cafes that all have their own signature recipes. As usual, pares is served with a fried or steamed portion of rice and a bowl of scented stock.


#8 Butsi

From first sight, butsi look like a usual bun that can be found in the boulangerie of every city. The reality is far from it, though. Butsi is prepared using glutinous rice flour as a basic ingredient and sweetened mung bean, creamy lotus, red bean paste, or shredded coconut as a stuffing. Even though they originated as a Chinese specialty, the Filipinos managed to make Butsi extremely popular. Round buns are fried until golden and coated in sesame seeds. What makes Butsi so incredibly loved by the Pinays? Crispy shell, lightly sweet stuffing, and satisfying taste that can be enjoyed as a quick snack or a nourishing dessert.


#9 Tocino

Pork tocino or burong babi is a typical Filipino dish for lovers of spicy caramelized pork. Although the most common ingredient is pork, Tocino is also occasionally cooked beef or chicken. No matter what meat one prefers, a traditional Tocino is always rich in taste and spices. Normally, meat seasonings include sugar, salt, rice wine vinegar, soy sauce, anise wine, and pineapple or orange juice. Tocino is typically served as Filipino breakfast.


#10 Kaldereta

Kaldereta is one more dish influenced by Spanish colonization. A staple in most Filipina kitchens, Kaldereta is a must-try for the guests of the country. The typical Kaldereta is prepared for any kind of meat (goat and beef are preferred) and served with a side of white rice. Vegetable sides can include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta is also sometimes served with delicious fresh tomato sauce.


Author’ Bio

Carola Richter is a professional esports journalist who reviews esports events and trends in the industry. Recently, she's decided to create the blog where she could share her passion with the readers interested in the topic.

About "" is the fastest growing and most awarded blog and social media community that has transcended beyond online media. It has successfully collaborated with all forms of media namely print, radio and television making it the most diverse multimedia organization. The numerous collaborations with hundreds of brands and organizations as online media partner and brand ambassador makes a truly successful advocate of everything about the Philippines, and even more since its support extends further to even international organizations including startups and SMEs that have made our country their second home.

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