SOME FAMOUS FILIPINO FOODS IV

 Bagnet

While the lechon kawali or the deep fried pork, is a well known food all over the Philippines, Bagnet from the northern Ilocos province, is desired for its delectable crunchy skin which is dipped in the sweet sour vinegar called sukang Iloko.

  

Longaniza

Each of the Filipino provinces has their own variety of the pork sausage known as Longaniza. The taste is different from garlicky to spicy. It is commonly served durin breakfast with fried egg, garlic rice and vinegar dipping sauce.

Lumpiang Ubod

In the Philippines, Lumpiang Ubod is one of the well-known varieties of the fresh eggrolls, which has the heart of the palm (ubod) as the main filling. Other ingredients are onions, pork, shrimps and a garlicky sweet sauce.

An alternative for ubod is bamboo shoot, which has similar texture. Bamboo shoots are a commonly used in Chinese cooking and is always available in Chinese supermarkets. It is advisable to not pick the fresh bamboo shoots since they can get bitter aftertaste if not done in the correct way. It is better to choose the pre-cooked ones.

The pith, leaves and fruit of the coconut tree are used in Filipino food. The pith can be used as a tender and sweet filling for the fresh lumpia (spring roll).

Relyenong alimango

Filipino cooks never get annoyed with obscure food recipes including relyenong alimango. This is done by delicately peeling the crab and sautéing it with herbs, tomatoes, onions and stuffing it back to the crab shell and deep-frying. Bangus (milkfish) or chicken are also cooked relyeno. It is frequently made in homes during fiestas.

Bicol express

Bicol Express or Sinilihan was popularized in Malate, Manila district but was made traditional in the style of the Bicolanos. This stew comprises of long chiles (lada panjang in Indonesian/ Malay, siling mahaba in Tagalog), garlic, pork, onion stockfish or shrimp paste and coconut milk.

It was claimed to be inspired by the spicy hot Bicolano dish called gulay n may lada which is recently considered as one of the existing modifications of Bicol Express. Bicol Express was derived from the passenger train service bound from Manila to Bicol region, a place in the Philippines recognized for spicy cuisines.

Inihaw na panga ng tuna

Davao City and General Santos are famous for rious ways in preparing tuna. The panga or jaw is frequently grilled on hot coals and dipped in a sauce which contains calamansi (local lemon), chilli, vinegar and soy sauce.

Balut

A trip to the Philippines won’t ever be complete without trying the streetfood balut. Peddler vendors selling these on the streets are chating “Baluuuut!!” to attract buyers. A balut is a 17-day-old duck embryo gets boiled alived, and consumed with spicy vinegar or rock salt and is often paired with beer.

Bibingka

For several Filipinos, Christmas is distinctive because of the delectable smell of bibingkas cooking at dawn. Rice is soaked overnight, ground with a mortar stone and combined with sugar and coconut milk. The mixture is transferred in clay poots containing banana leaves, having coals above and below. The garnish includes kesong puti (white cheese created using Carabao’s milk), salted eggs. To finish, it is slathered with sugar, butter and grated coconut. It is best consumed while hot once bought from weekend markets.

Read also
SOME FAMOUS FILIPINO FOODS I,
SOME FAMOUS FILIPINO FOODS II
and
 SOME FAMOUS FILIPINO FOODS III