The scent of caramelized garlic constantly hung in the air of the Australian accommodation I shared with several Filipino women. Onion, tamarind and chili assaulted my nostrils on a daily basis. Planning a trip to the Philippines, I hoped to discover a smorgasbord of delicious meals similar to the ones they’d cooked in our home.
But when I asked about the country’s quality of food, other backpackers warned me away. “The fish is all exported”; “Everything is deep-fried”; “The meat is unnaturally pink and processed”.
“The only ‘national’ food is fast food,” one man told me. “If a boy takes a girl out on a dinner date, they’ll go to KFC; because that’s nicer, and more expensive, than eating at a local place.”
These rumors are ruining the proud and distinctive Filipino palette. The country has a rich dining experience, influenced by Spanish and American colonization, and the continual fusion of Southeast Asian and South Pacific tastes. Here are five Filipino foods that travelers can look forward to eating:
Pork Adobo
- Adobo – The Spanish word means “marinade”, which is where this pork and/or chicken dish gets its name. Soaked in vinegar, garlic and soy sauce, the meat is then browned in an oven for extra crispiness. The cooking method is distinctly Pinoy (a nickname for the Filipino people).
Lomi
- Lomi – This local take on Chinese-style egg drop soup is made with lomi (egg) noodles, sautéed vegetables and meat broth. Served in a family-sized bowl, the soup typically feeds 2-4 people and is meant to be shared.
Kinilaw
- Kinilaw – Made with raw fish, this ensaladang (salad) is from the Visayan region, in the central islands. Though a specialty of the Philippines, with additional ingredients changing per island, it is similar to Spanish cerviché and Tongan ota ika. Kinilaw is often added to guso, a gelatinous seaweed salad.
Sinangag
- Sinangag – A simple side, made by mixing crushed garlic with steamed rice. When ordering rice, it is typically assumed you want the garlic variety, unless otherwise specified.
Halo Halo
- Halo Halo – While each Southeast Asian country has a version of a shaved iced desert, the Filipinos are the most adventurous in adding toppings. After pouring flavored syrup and condensed milk over the frozen contents, you can pick from a selection of sweet, salty and sour extras. Tortilla chips, kidney beans, corn kernels, cherries, berries, chocolate chips, gummy candies, marshmallows- the combinations are infinite.
Can’t wait for the next holiday? Try these, and other Filipino foods, in your own kitchen, at The Pinoy Recipe Portal.
Kelli Mutchler left a small, Midwest American town to prove that Yanks can, and do, chose alternative lifestyles. On the road for five years now, Kelli has tried news reporting and waitressing, bungy jumping and English teaching. Currently working with Burmese women refugees in Thailand, she hopes to pursue a MA in Global Development. Opportunities and scenes for international travel are encouraged on her blog, www.toomutchforwords.com.
