Ahh where to begin?? XD While I definitely enjoyed Filipino food, the photos below are just a small taste of what I experienced. First, I think its safe to say that Filipino Cuisine can be described as this unique fusion between Hispanic, Asian, particularly Chinese, and even some American influences, though I was able to try some of the indigenous foods as well. I noticed that meats such as beef and chicken are staple foods here along with seafood, rice, and of course various tropical fruits and vegetables. I wasn’t too sure if spices were used too much, as Filipino Cuisine seemed to emphasize more on the use of dipping sauces, particularly vinegar and soy sauce. Anyway, let’s get started :D
Green Mango Slices - Green mangoes are native in the Philippines and unlike most mangoes, these ones have more a tangy, sharp taste instead of a sweet one. These mangoes go best with a spicy bagoong shrimp sauce.
Purple Mangosteen - Type of tropical fruit that has a deep purple-reddish color when ripe. Only the white flesh inside is edible, and it had a sweet, tangy taste with a creamy texture. It was kind of similar to eating a melon, but the the pulp was juicer and seemed to melt in your mouth as you eat it.
Atis fruit and Ginataan - the Atis fruit or “sugar apple” on the left is a type of fruit with scaly skin and the white pulp has a sugary, soft taste. A bowl of ginataan is on the right, and I’ll be perfectly honest while it doesn’t look very appealing, it really was quite good. Ginataan which literally means “done with coconut milk” is a type of cold soup made from a sweet, thick gruel made from coconut milk, and there are several variations of it. The one I had was a dessert one that was served chilled. Along with the coconut milk extract were kamote, (sweet potato) gabi, (taro), ube, (purple yam) sliced ripe sabá (plan and langka jackfruit) and tapioca pearls.
Spring rolls, leche flan and sinagag - Sinagag is rice fried with garlic and usually served at breakfast with a fried egg or cured beef (tapa) or sasuage (longganisa) Leche flan or “milk flan” is a popular dessert and a heavier variant of the Spanish flan, made with condensed milk and more egg yolks.
Pork and chicken adobe, noddles, white rice, and Dinuguan Pork Stew -Adobe usually refers to chicken and/or pork braised in garlic, vinegar, or oil and a fairly popular cooking method in the Philippines. Dinuguan or “pork blood stew” is a type of savory meat stew simmered in a rich, spicy dark gravy of pig blood, garlic, chili and vinegar. Despite its name, dinuguan is thoroughly rich and meaty stew, and can be compared to the likes of European-style blood sausage or a British black pudding in a stew form.
Ube flavored cupcake (located in the middle) - Ube is a type of purple yam commonly used in desserts in the Philippines. The cupcake was really unlike any other flavor I’ve had and I’m still not sure how to describe it other than noting that it had more of subtle, sweet flavor to it.
Longganisa sandwich with lettuce, cheese and chips - Not the best picture but longganisa is a type of sausage that can be described similar to the Spanish chorizo. But unlike chorizo, longganisa can be made of beef, chicken and tuna. The taste of lonnganisa varies according to region but the one I tried had a distinct sweet flavor to it.
Halo-Halo: ZOMG. I LOVE HALO-HALO XD Its a type of popular dessert in the Philippines made from shaved ice and evaporated milk, and can be described in the same vein as other shaved iced desserts such as the Korean patbingsu. Along with shaved ice and evaporated milk, Halo-Halo usually includes sweet red beans, caramelized plantains, gelatin, kaong, (sugar palm fruit) jackfruit, tapioca, sweet potatoes, and pinipig (pounded crushed rice) In terms of arrangement, most of the fruits, beans, and other sweets are placed inside the glass followed by the shaved ice. Condiments such as leche flan, ube halaya or ice cream top these ingredients and the evaporated milk is poured onto the mixture upon serving.
Next up: Locations! :D