FILIPINO FOODS YOU MUST HAVE
With 7,641 islands, the Philippines has a land that makes it possible for locals to source, grow, and harvest an great amount of tropical fruits, seafoods, root crops, and vegetables. Our cuisine is one of the treasures we have as a Pinoy.
SINIGANG NA BABOY
Sinigang is a known sour soup from the Philippines, well popular for its sour taste that comes from fruits with sour notes like santol (wild mangosteen), kamias (averrhoa bilimbi) and the most common of all the tamarind. Apart from sour fruit, the basic ingredients are meats (pork, beef, fish or chicken), kangkong (water spinach), taro root, tomatoes, string beans and okra.
TURON
Turon is a type of Filipino snack. It is also called deep-fried banana rolls or banana lumpia. A typical Filipino meryenda and dessert, Turon has gained popularity throughout the years. This sweet snack can usually be seen on the streets being peddled along with bananacue or even vegetable lumpia. It is easy to make and the ingredients are inexpensive.
HALO-HALO
Halo-halo (Tagalog for “mixed”), also spelled haluhalo, is a popular Filipino cold dessert which is a concoction of crushed ice, evaporated milk and various ingredients including, among others, ube, sweetened beans, coconut strips, sago, gulaman (seaweed gelatin), pinipig rice, boiled root crops in cubes, fruit slices, flan, and topped with a scoop of ice cream.
SILOG
“Silog” is a combination of tagalog words which basically translates to “garlic rice and egg”. If you serve something silog it means to serve it with garlic rice and egg on the side. For example†bangsilog†is garlic rice and egg served with bangus, a pan fried milkfish. Other popular examples are spamsilog (spam), longsilog (longanisa – a traditional sausage), and tocilog (tocino – a type of cured pork).
PORK LECHON
Lechon is one of the most popular dishes in Filipino food culture. It brightens every feast of every household, commonly served during occasions such as birthdays, fiesta and other celebrations. like many Filipino foods, is its different everywhere around the country. In some places they might stuff the pig with lemongrass and herbs, while other places stuff it with garlic and fresh chili. Cebu is touted as the best lechon in the country, but its an adventure in itself to travel to different provinces and try each version for yourself.
DINUGUAN
Dinuguan or also known as chocolate meat is a savory dish made with diced pork, pork blood, and spices. Hearty and boldly-flavored, this classic Filipino pork stew is delicious as a main meal with steamed rice or as a midday snack with puto. It is peculiar when compared to other types of stews because of the use of pork blood as the main ingredient.
PANCIT BIHON
Pancit bihon guisado – or simply pancit bihon (traditionally and historically also spelled as Spanish: bijon) is the type usually associated with the word “pancit”, very thin rice noodles fried with soy sauce some citrus, possibly with patis, and some variation of sliced meat and chopped vegetables.
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Must Have Classic Filipino Foods 