Filipino cuisine has recently been tagged as the ‘next big thing’ to look out for in the culinary world. With the country’s variety of influences throughout its rich history, its traditional cooking techniques, and the Filipinos’ knack for combining flavours and making the most of any and all ingredients at their disposal, what results is unpretentious, no-frills food that’s simply delicious.
A hearty Filipino breakfast typically consists of meat, sinangag (garlic fried rice), and itlog (egg).
One of the more popular Filipino dishes among foreigners with Pinoy friends (due to its customary presence in Filipino birthday parties) is pancit (noodles), of which pancit guisado is perhaps the most well-known variant.
If you can’t get your hands on an entire lechon, a scrumptious crispy pata is an equally sinful alternative.
Sinigang is a Pinoy classic. A delicious sour broth usually made tangy by tamarind (sometimes kamias), it’s filled with different vegetables and a meat of choice.
Served sizzling on a hot stone plate, sisig is a favorite pulutan (beer chow) among Filipinos.
Vibrantly orange and jam-packed with different textures and flavours, palabok is another well-loved way of cooking pancit.
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