Jollibee, the king of Filipino fast food, will open in Manhattan

Jollibee's first Manhattan location will be in midtown.
Jollibee’s first Manhattan location will be in midtown.

Grub Street (by Chris Crowley):

Midtown continues to transform into the epicenter of the world’s favorite fast-food chains. Jollibee, the Filipino fast-food behemoth with nearly 900 locations around the world, will open its first Manhattan location this fall at 609 Eighth Avenue near the Port Authority. This, however, is a slightly more interesting development than the arrival of something like an Arby’s or another Chick-fil-A: Along with Amazing Aloha Champ burgers, flavored fries, and extremely popular fried chicken, the international chain also serves more distinctively Filipino fare like garlic-marinated milkfish, and spaghetti and rice.

The new location will presumably be mobbed from the get-go. Of course, if New Yorkers love one thing it’s waiting a really long time for food — and there’s reason to expect them here. When Jollibee’s first New York location opened in Woodside, Queens, back in 2009, fans formed the kind of waitsusually reserved for novelty foods and stunt pastries.

What proper table etiquette looks like in East and Southeast Asia…

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Mashable (by Chelsea Frisbie):

Whether you’re planning an international trip or you’re headed to a local cultural experience, it’s important to learn about the eating habits of the folks you’ll be dining with. What might seem silly to you could be incredibly important to someone else, so don’t judge.

Langford’s silverware shop has compiled a collection of the dining “Do’s” and “Don’ts”…

Here is an excerpt of East Asian and Southeast Asian countries’ dining etiquette.

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Asian remedies that will cure your hangover

 

Vietnamese Beef Noodle Soup

Audrey Magazine (by Jianne Lasaten):

Sure, Asian glow is one thing to worry about, but what about those nights when things go a bit too far and you end up taking one (or five) more shots than intended? Hopefully you got home safe and sound (that’s what’s most important, after all).

But when you wake up the next day, you have to face an immediate problem. When the world is still spinning and you feel too nauseous to move, you know you’ve been hit with the dreaded hangover. For my friends and I, a comforting bowl of pho usually does the trick. But what helps everyone else?

Buzzfeed shared their list of interesting traditional hangover remedies from around the world. Below, we bring you the hangover cures, Asian style! We have to warn you though, you may have to be a brave one to try a few of these…

Philippines: Balut and Rice

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Ah, yes. The signature “weird” delicacy of the Philippines is also a well-known hangover cure. According to the Travel Channel, balut, which is a developing duck embryo, contains cysteine– a substance that breaks down alcoholic toxins in the liver.

 

China: Congee

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This rice porridge contains ginger, garlic and scallions. All three ingredients combined should help ease those headaches.

 

Japan: Umeboshi

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Umeboshi is a pickled sour plum that is well-known for its health benefits. It contains natural bacteria, enzymes, organic acids and alkaline. These help eliminate excessive acidity in the body.

 

Mongolia: Picked Sheep Eye in Tomato Juice

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Commonly known as the “Mongolian Mary,” this beverage is not for the faint of heart. Tomato juice contains simple sugars to boost your glucose levels back up as well as re-hydrate you after a night of drinking. The significance of the sheep eye? Well, that’s still a mystery.

 

South Korea: Haejangguk

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South Korea definitely came prepared because Haejangguk literally translates into “soup to cure a hangover.” Although the recipe differs in every region, this spicy beef broth usually contains pork, spinach, cabbage, onions and congealed ox blood.

 

Indonesia: Kaya Toast

Courtesy of latimes.com

This traditional Indonesian breakfast will satisfy all of your sweet and salty hangover cravings (ladies, this would probably be just as helpful for that time of month). Warm toasted bread slices are served with salted butter and Kaya Jam, a sweet mixture of coconut milk, sugar, eggs, and pandan.

 

Bangladesh: Coconut Water

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We can’t argue with this one. Coconut water is known to have a significant amount of potassium and will keep you hydrated.

 

Thailand: Pad Kee Mao

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Nicknamed “drunken noodles,” this spicy dish is said to be a favorite among Thai men after a night of drinking. It usually consists of wide rice noodles, ground beef (or other meat), basil and other spices, onions and bell peppers.

Clarissa Wei’s guide to Filipino food in Los Angeles

Dollars Hits | Photo by Clarissa Wei

KCET (by Clarissa Wei):

Filipinos make up the largest Asian-American population in California, so it’s interesting that the Filipino food scene in Los Angeles is not as prominent as, for instance, Thai or Chinese.

There are various theories as to why there isn’t a stronger Filipino food scene in L.A.: a common one is that home-cooked Filipino food is better than restaurant food. While that may be popular reasoning, that doesn’t explain why restaurant chefs can’t cook better than mom.

A lot of the Filipinos who immigrated here became nurses,” Marianne Aranda, a Filipino-American heavily involved in the Angeleno Pinoy community, told me over dinner. “They integrated quickly into the working class culture in the States so it was easier for them to assimilate because they knew English very well.

This makes sense. The Chinese, Japanese, and Korean communities, on the other hand, were forced to develop their own self-sustaining communities because of stark language and economic barriers. Opening restaurants were not only their way of feeding their community, but an entrepreneurial move. The Filipino community didn’t need that; by applying for the H-1B temporary work visa which allows trained nurses to enter the country and work right away, they were able to assimilate more easily.

But that doesn’t mean there isn’t a Filipino community. During dinner with Marianne in Historic Filipinotown, I realized that the Pinoy community in L.A. is strong. They seem better organized and much more established than most Asian immigrant communities.

They just don’t open as many restaurants.

The cuisine of the Philippines is a true hodgepodge of international flavors with Malay, Spanish, Chinese, and American influences, and is generally big on stews, roasts, and meats with a distinctive sour element.

There are regional distinctions as well. “In the North there are more bitter flavors,” Marvin Gapultos, the author of the Adobo Road Cookbooks, says. “Bitter melon is common and there are a few dishes that have bile, specifically goat or beef digestive juices. The South has less pork dishes. In the Central region, there’s a lot of coconut used in both savory and sweet dishes. The Bicol region is the Philippines’ main coconut growing industry. There are also a lot of dishes with chilies in them and it works well because the coconut balances out the spices.”

And while there aren’t enough Filipino restaurants in Los Angeles to represent all of the above, we most definitely have a diverse mix of different Filipino food in in our city. Here’s a guide:

Grill City | Photo by Grill City

Grocery Store: Seafood City Supermarket and Grill City

Seafood City is a Filipino grocery chain with marketplaces all over the West Coast. “While we have a supermarket, we like to surround it with Filipino businesses,” Melvin Avanzado, the general counsel of Seafood City says. “It’s a place where people can come. On weekends we have a street food cart where you can get food on a stick. Some of our locations also have a Grill City. So we try to create a community for people to hang out.

Grill City is a turo-turo establishment. What that means: a cafeteria-style dining set-up. “Turo” means “to point” in Tagalog, and that is exactly how you order: point to what you want.

1525 Amar Rd., West Covina, CA 91792

 

Worker Wednesday Special | Photo by Clarissa Wei

BBQ: Park’s Finest

The folks at Park’s Finest don’t like to market themselves as a Filipino barbecue joint, but prefer the term Filipino-inspired instead. The menu is a variety of meats like pork shoulders slow-roasted for 16 hours, sweet Filipino longanisa (a spiced sausage), and thinly-cut crusted sirloin beef paired with homemade horseradish sauce. They also have their own take on cornbread, which is made with rice flour and baked on a banana leaf for flavor.

If you make it there on Wednesday, they have a Worker Wednesday special where customers get a little bit of everything.

1267 W Temple St, Los Angeles, CA 90026

 

Belly and Snout | Photo by Clarissa Wei

Post-Drink Food: Belly and Snout

Belly and Snout is the place to go for a no-frills, fast, and casual Filipino food experience. The food quality is top notch here and though at its core it’s thoroughly Filipino, it’s presented in ways completely approachable to those with less adventurous palates. Think hot dogs, french fries, and grilled cheese sandwiches. But the french fries are topped with fried egg, garlic crema, and chicharron. The hot dog is a peanut braised oxtail, smothered with cotija cheese, garlic creme, beans, and cilantro. And the grilled cheese is sandwiched with house-made sweet sausage and American cheese.

Located in the heart of Koreatown, Belly and Snout is the ideal place to end up after a long night of drinks.

974 Western Ave, Los Angeles, CA 90006

 

Fried chicken | Credit: Max's

Tastes Like Home: Max’s Restaurant of Manila

Max’s is a Filipino food chain straight from the Philippines. They’ve been in operation since 1945 and has become the place to go for Filipino fried chicken paired with garlic rice. The menu is mostly traditional: kare kare (stewed oxtail), pork sisig (chopped pig’s head), crispy pata (fried pork knuckles), and chicken adobo (a vinegar-based stew).

Max’s is the place to go if you’ve never had FIlipino food and want a basic introduction to it,” Avanzado says.

313 W Broadway, Glendale, CA 91204

 

Chicken and pork adobo with garlic fried rice | Photo by LA Rose

Iconic: LA Rose Cafe

LA Rose is perhaps the most visible Filipino restaurant in Los Angeles, and it’s one of the few Pinoy eateries where presentation is a priority. The crowd favorite here is most definitely the lumpia shanghai, which is the Filipino answer to a Chinese-American spring roll. It’s deep-fried and stuffed with ground meat and various spices. For that classic sour element, the sinigang (sweet and sour soup) is a good thing to try. It’s cooked with pork belly and ribs and balanced out with chunks of taro and greens. Folks on the more adventurous side can pursue the dinaguan — blood stew with beef.

But if you just want meat, give the Cebu-style lechon a whirl. “Lechon” means roasted suckling pig and Cebu is an island in the Philippines. Their lechon is distinguished by the stuffing — a combination of lemongrass, leeks, salt, pepper, and garlic.

4749 Fountain Ave, Los Angeles, CA 90029

 

Dollars Hits | Photo by Clarissa Wei

Street Food: Dollar Hits Food Truck

This food truck is a ton of fun. Perched off to the side of a very rundown strip mall, it’s truly a party on wheels. Music is blasted as a group of Filipino aunties manage crowds and sell $1 skewers off of their truck. There are grills set up all around the sidewalk where patrons can heat up their food. Menu items are offal-heavy and include blood, pork and chicken intestines, liver, and hearts. There’s even balut (fertilized duck eggs).

Most customers are Pinoy who come for a taste of Filipino street food. If you’re clearly not Filipino, the owner, if she’s in the mood, might ask you for your country of origin and proclaim it loudly and proudly on her microphone for the crowd to hear.

2422 Temple St
Los Angeles, CA 90057

 

Roasted Pig: Eva’s Lechon

Lechon is one of those classic Filipino dishes that everyone has to try at least once. It’s an entire suckling pig, roasted and glazed, and Eva’s is one of the few places that get it right. Banana leaves are usually used to brush the roast and the key to a good lechon is the skin, which should be a crunchy caramel brown. It’s almost glassy when bitten into and the meat is tender and full of juice (no doubt a result of hours of slow and low roasting).

This is most definitely party food. Their largest pig is $260 and can feed a grand total of 80 people.

4252 W 3rd St, Los Angeles, CA 90020

 

LASA | Photo by LASA

Farm-to-Table Pop-Up: LASA
LASA is truly where the future of Pinoy dining in Los Angeles lies. In Tagalog, “lasa” means taste or flavor, and brothers Chase and Chad Valencia are raising the bar for Filipino fine dining, creating a pop-up that merges cuisine from the Philippines with the seasonality of the local farmers’ market.

As with events like these, menus rotate regularly, but past items have included pork rillette paired with sugar cane vinegar pickles and duck longanisa (sausage) with chickpeas and kale stew.

5010 York Blvd, Los Angeles, CA 90042

 

Pondahan | Photo by Pondahan

East San Gabriel Valley/West Covina: Pondahan
There’s a thriving Filipino community in the eastern portion of the San Gabriel Valley, particularly in West Covina. The star restaurant of those parts is a place called Podahan, which means “hang out” in Tagalog. They market themselves as a place to taste home cooking and if you have a group of friends with you, I recommend the crispy meat platter
which is a combination of crispy pata (fried pork), lechon kawali (crackling pork belly), and a whole fried chicken.

535 W California Ave West Covina, CA 91790

 

Crème caramel | Photo by Clarissa Wei

Desserts: Crème Caramel LA

The eatery specializes in Filipino-inspired treats and the cornerstone of the menu is the namesake dish — the lovely crème caramel. Presented in a pool of caramelized syrup, it has just the right amount of resistance so it doesn’t fall apart at the touch of a fork. In fact, the discs are just firm enough to divvy up among your friends. The caramels are creamier than most, but that’s just because the recipes are based off of the owner’s Filipino aunt’s rendition of leche flan.

Gently cooked in a Bain-marie, Filipino flan traditionally has a heavier egg ratio; and Crème Caramel LA has taken it upon themselves to color the dessert with the flavors of their heritage. They always have French custard, coffee, and chocolate varieties on tap, but if you you happen to stumble in on a good day, you’ll spot some of the most colorful flans to ever grace the Valley. Lavender and bright neon green color variations sit side-by-side. They’re made with fresh ube (purple yam) and buko pandan (young coconut and pandan, also called screwpine), respectively. True to its tubular roots, the ube has an earthy, heavier taste — a clear contrast to the sweeter dewy flavor profile of pandan.

Try them both or order in advance for an eye-popping addendum to any dinner party or Instagram feed.

14849 Burbank Blvd, Sherman Oaks, CA 91411

 

About the Author:

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clarissawei.com

I’m a writer with a knack for Asian cuisine. Los Angeles native.

How school lunch in America compares to Japan, Philippines, India and Korea 

 

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Audrey Magazine: 

In the Buzzfeed video called “School Lunches Around The World” which (as the title suggests) shows the average school lunch of children from various countries.  Most interesting of all was the difference in size, nutritional value and of course, content.

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According to the video, a typical school lunch in the United States consists of a peanut butter and jelly sandwich, some chips, a Go-gurt, an apple and some milk. Although many comments argued that a more typical American school lunch consists of a slice of pizza instead of a PB&J, we have to admit that this combination pretty much hits the mark when it comes to average lunches.

 

But does the video accurately show the average school lunch in Asian countries?

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Although the image shows Japan’s lunch consisting of rice, mackerel and pickled spinach, it’s safe to assume that the vegetables and fish can be substituted with other ingredients. The main essence of a Japanese lunch is clear: food is made from scratch and made to be healthy. In fact, Japan’s child obesity rate, which is always among the world’s lowest, has declined for each of the past six years.

 

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For the Philippines, the video shows rice and lechon kawali (pork) on a banana leaf rather than a plate. Admittedly, the banana leaf gave quite a few people a chuckle. Viewers recognized this as the tradition in many rural areas of the Philippines. The main issue some had with this image is that it did not feature seafood, a staple of Philippine cuisine. That aside, this simple combination is more than common. Unfortunately, a diet rich in meats like Lechon may be the reason for high rates of hypertension.

 

 

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India’s school lunch consists of rice and saag paneer (a classic Indian dish consisting of cooked spinach and fried paneer cheese with thickened cream or coconut milk) and dal makhani (another Indian staple consisting of whole black lentil and red kidney beans). The meal has become an average school lunch thanks to a massive school feeding program which aims to improve nutritional levels among children.

 

 

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Korea’s average school lunch consists of purple rice, soup, kimchi, radish and bulgogi (grilled, marinated beef). While some viewers commented that this plate is inaccurate because it should be flipped to have the rice closer to us, we can go ahead and agree with the plate. Anyone who has dined at a Korean restaurant is accustomed to the colorful meal and the numerous side dishes.

As viewers watched this video, they couldn’t help but notice that the American meal lacked vegetables and more importantly, it contained quite a large amount of processed and sugary foods. Many have linked this

Link

50 Filipino foods that define the Philippines

CNN Travel: 

AdoboAdobo — common, but not ordinary Filipino food.

1. Adobo

No list of Filipino food would be complete without adobo.

A ubiquitous dish in every household in the Philippines, it’s Mexican in origin, but Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices, was a practical way to preserve meat without refrigeration.

This cooking style can be applied to different meats or even seafood. Sample it in a Filipino home or the garlicky version of the lamb adobo at Abe.

Abe, Serendra Plaza, Fort Bonifacio Global City, Taguig; +63 2 856 0526; www.ljcrestaurants.com.ph

 

 

LechonLechon — this little pig went to our stomachs.

2. Lechon

The lechon is the most invited party guest in the Philippines. The entire pig is spit-roasted over coals, with the crisp, golden-brown skin served with liver sauce, the most coveted part.

In Cebu, the stomach of the pig is stuffed with star anise, pepper, spring onions, laurel leaves and lemongrass resulting in an extremely tasty lechon, which needs no sauce.

In Manila, get your piggy from Elar’s Lechon, while in Cebu, the best is CnT Lechon.

Elar’s Lechon, 151 Quezon Ave., corner Speaker Perez Street, Sta. Mesa Heights, Quezon City, Metro Manila; +632 731 7551. CnT Lechon, 1377 Rama Ave., Guadalupe, Cebu City; +63 3 2254 4249

 

SisigSisig — no pig parts ever go to waste.

3. Sisig

Nothing goes to waste in Filipino food. In the culinary capital of Pampanga, they turn the pork’s cheeks, head and liver into a sizzling dish called Sisig.

The crunchy and chewy texture of this appetizer is a perfect match for an cold beer. Serve with hot sauce and Knorr seasoning to suit the preference of you and your buddies.

Credit goes to Aling Lucing who invented this dish at a humble stall along the train railways in Angeles City, Pampanga. While Sisig can be found in many restaurants, try the original version at Aling Lucing Sisig.

Aling Lucing Sisig, Valdez StcorAgapito Del Rosario Street, AngelesCity, Pampanga; +63 4 5888 2317

 

 

Crispy pataCrispy pata — crunchy, juicy, chewy; a tasty trinity of Filipino food.

4. Crispy pata

Not for the easily spooked, this pork knuckle is simmered, drained and deep fried until crisp. The meat is tender and juicy inside, with a crisp, crackling exterior.

Served with vinegar, soy sauce and chili. If you have a craving for this at any time, Aristocrat is open 24 hours.

Aristocrat, 432 San Andres St., corner Roxas Blvd., Malate Manila; + 63 2 524 7671; www.aristocrat.com.ph

 

Chicken InasalChicken inasal — you’ll never go back to Nando’s.

5. Chicken inasal

Yes, it’s grilled chicken. But in Bacolod, this is no ordinary grilled chicken.

The meat is marinated in lemongrass, calamansi, salt, pepper and garlic and brushed with achuete (annatto seeds) oil.

Every part of the chicken is grilled here from the paa (drumstick), pecho (breast), baticulon (gizzard), atay (liver), pakpak (wings) and corazon (heart). It must be eaten with a generous serving of garlic rice, with some of the orange oil used to marinade the chicken poured over the rice.

Go chicken crazy at Manukan Country where there is a row of authentic Inasal restaurants.

Manukan Country, Reclamation Area, Bacolod City

 

Taba ng TalangkaTaba ng talangka — crab fat; a rarity if ever there was one.

6. Taba ng talangka

The fat of a small variety of crabs are pressed and sautéed in garlic. This cholesterol-laden Filipino food is often used as a sauce for prawns or eaten with fried fish and rice.

The best taba ng talangka comes from the provinces of Pampanga, Tarlac and Bulacan. Buy a bottle or two from the markets there, or pasalubong shops like Bulacan Sweets.

Bulacan Sweets, 155 N.S. Amoranto Ave., Quezon City, Metro Manila; +63 2 740 2171

 

7. Pancit Palabok

When Filipinos have guests, they don’t skimp. The pancit palabok served on most birthday parties is oozing with flavor and textures.

The noodle dish is layered with rice noodles, a rich orange sauce made from shrimp broth, pork, hard boiled eggs, shrimps, chicharon (pork rinds) and sometimes oysters and squid. Enjoy the rich sauce of Perfect Loaf Bakery and Café.

Perfect Loaf Bakery and Café, Teresa Ave. corner St. Joseph Street, Nepo Mart Complex, Angeles City, Pampanga; +63 4 5888 6629

 

 

BulaloBulalo — the more marrow the merrier.

8. Bulalo

Despite the perennial heat, Filipinos often enjoy sipping piping hot bulalo soup made with from freshly slaughtered Batangas beef.

The broth is rich with flavors seeped from the beef after boiling for hours. The bones are big, meaning more bone marrow to enjoy.

In Santo Tomas, Batangas, there’s a row of restaurants along the highway serving bulalo. But the best one stands out further away in nearby Tagaytay city, called Diner Café.

Diner Cafém Tagaytay-Batangas Highway, Tagaytay City; +63 4 6413 1845

 

Arroz CaldoArroz caldo — cold cure, Pinoy style.

9. Arroz Caldo

While chicken soup soothes sick Westerners, Filipinos turn to arroz caldo, a thick chicken rice porridge.

Cooked with ginger and sometimes garnished with a hard-boiled egg, toasted garlic and green onions, this Filipino food is sold in street-side stalls.

If dining al fresco doesn’t suit you, try it at the Via Mare outlets around Manila.

www.viamare.com.ph

 

10. Fish tinola

The freshness of Cebu’s rich marine life can be tasted in its fish tinola, a simple sour broth flavored with onions, tomatoes and sambag (tamarind) and cooked over coco-lumber firewood for hours.

Cebuanos know to go to A-One, a small hole in the wall known, cooking up to 200 kilos of fish daily.

A-One, Rd. North 6, North Reclamation, Cebu City

 

 

Kare KareKare-kare — the proof is in the texture.

11. Kare-kare

This stew of oxtail has the most delicious sauce made from ground toasted rice and crushed peanuts. Banana blossom, eggplants and string beans add more interesting textures, to make it a complete meal on its own.

It’s eaten with steamed rice and bagoong (shrimp paste). While mom’s kare-kare is always best, the version at Café Juanita is authentic.

Café Juanita, 19 West Capitol Drive, Barrio Capitolyo; +63 2 632 0357

 

kamaroKamaro — get over the appearance and a succulent bite awaits.

12. Kamaro

Serious gourmands know the best cooks come from Pampanga. So do kamaro, these mole crickets they cook into a delicious appetizer.

What makes this delicacy special? Well if catching these bugs is tough, so is cooking them. Legs and wings must be removed, then the body is boiled in vinegar and garlic. It’s then sautéed in oil, onion and chopped tomatoes until chocolate brown.

These bite-size appetizers are crunchy on the outside and moist on the inside. Sample Kamaru at Everybody’s Café, an authentic Pampango dining institution for many decades now.

Everybody’s Café, Del Pilar, MacArthur Highway, San Fernando, Pampanga; +63 4 5860 1121

 

 

13. Ilocos empanada

Yes, its name reveals its Spanish origins. But its ingredients are all local.

Grated unripe papaya or bean sprouts, egg and loganiza (pork sausage) are stuffed in the empanada and deep fried, accompanied with a spicy vinegar sauce.

Get this staple Filipino food from stalls beside the cathedrals in Vigan and Laoag.

 

 

Sinigang — as tasty as it is cute.

14. Sinigang

Sinigang is a stew of fish, prawns, pork or beef soured by fruits like tamarind, kamias or tomatoes.  Often accompanied by vegetables like kangkong, string beans and taro, this stew is eaten with rice.

A modern, but delicious spin on Sinigang is Sentro 1771’s version called Sinigang Corned Beef.

Sentro 1771’s,  Greenbelt 3, Paseo de Roxas cor. Legaspi Street, Ayala Center Makati, Metro Manila; +63 2 757 3940

 

TapaTapa — an easy way to make rice interesting.

15. Tapa

Filipinos are huge rice eaters, and breakfast is no exception.

A tap-si-log consists of thin slices of dried marinated beef served with fried egg and garlic rice.

While it is breakfast fare, it’s also a quick, satisfying meal you can eat anytime and available in most places. Making it accessible all the time and even available for deliveries, Tapa King serves it in the classic, sweetish and spicy versions.

www.tapaking.com.ph

 

Dinuguan at PutoDinuguan at puto — the best pork innards ever looked.

16. Dinuguan at puto

While it may not look appetizing, this black dish of pork and pig innards stewed in fresh pig blood seasoned with garlic, onion and oregano and eaten with a white puto (rice cake) or steamed rice, is a comforting dish for many Filipinos.

Café Milky Way’s version tastes homemade and clean.

Café Milky Way, 2/F 900 A. Arnaiz Ave. Cor Paseo de Roxas, Makati; +63 2 843 4124

 

17. Betute

The French may have turned frogs’ legs into a delicacy, but Filipinos take it to the next level. They get a frog, stuff it with minced pork and deep-fry it.

While betute isn’t for everyone, the adventurous can try it at Everybody’s Cafe, an authentic Pampango dining institution for many decades now.

Del Pilar, MacArthur Highway, San Fernando, Pampanga, +63 4 5 8601 121

 

 

LaingLaing — yes it’s slop, but damn tasty slop.

18. Laing

This dish of taro leaves cooked in rich coconut milk is an everyday staple in Bicol. Morsels of meat and chili are added to give punch to the Laing.

It’s eaten with steamed rice. The authentic versions from kitchens in Naga and Albay are most delicious. In Manila, try it at Dencio’s.

www.dencio.biz

 

PinakbetPinakbet — simple, cheap and healthy; no wonder it’s spread around the country.

19. Pinakbet

Up north in Ilocos, the vegetable dish of okra, eggplant, bitter gourd, squash, tomatoes and bagoong (shrimp or fish paste) called pinakbet is a favorite.

And now, this healthy, cheap, and easy to cook dish has made its way around the archipelago. It is cooked in most households and local restaurants.

Try it at Max’s Fried Chicken, Manila.

www.maxschicken.com

 

20. Sinugno

Cooking with coconut milk is common in the province of Quezon, south of Manila. Freshwater tilapia fish is grilled then simmered in coconut milk and chili.

It’s definitely freshest when eaten close to the fishponds as they do in Kamayan Sa Palaisdaan.

Brgy. Dapdap Tayabas Quezon; +63 4 2793 3654

 

 

BagnetBagnet — a crunchy, vinegary addiction beckons.

21. Bagnet

While the lechon kawali, the deep fried pork, is a popular Filipino food all over the country, bagnet, from the northern province of Ilocos, is coveted for its irresistible crunchy skin dipped in the sweet-sour vinegar sukang Iloko.

Buy it from the markets of Ilocos, or try it at Café Juanita.

Café Juanita, 19 West Capitol Drive, Barrio Capitolyo; +63 2 632 0357

 

Pancit HabhabPancit habhab — fast-food for the Philippines.

22. Pancit habhab

Trust Filipino ingenuity to adapt noodles to their lifestyle. In Lucban, Quezon, pancit habhab is served on a banana leaf and slurped. Garnished with carrots, chayote, and a few pieces of meat, this cheap noodle dish is most often eaten by students and jeepney drivers on the go.

For an extra special version, try Old Center Panciteria  who has been making the noodles since 1937. They add lechon, generous serving of vegetables, and even hand you a fork.

Old Center Panciteria, 85 San Luis St. Lucban, Quezon; +63 42 540 3068

 

23. Pork barbecue

In a country where almost everything is marinated, skewered and grilled in the street corners, everyone has their favorite barbecue meat. Pork is the most popular.

Cebu is known for barbecue stalls along Larsian Street just off Fuente Osmena Circle.

Manila residents are addicted to that from Ineng’s, which has many outlets in Metro Manila, for its big, chunky pieces of pork with a perfect, salty-sweet marinade.

Dela Rosa Car Park, Dela Rosa Street, Legaspi Village, Makati City, Metro Manila

 

 

LonganizaLonganiza — bursting with flavors, sometimes literally.

24. Longaniza

Every province has their version of the pork sausage called longaniza. It varies from sweet to garlicky to spicy.

Usually eaten for breakfast with garlic rice, fried egg and a dipping sauce of vinegar.

Zoricho, 118 Silver City, Frontera Verde, Ugong, Pasig City, Metro Manila; +63 2 571 3269

 

Lumpiang UbodLumpiang ubod — spring rolls with a coconut-y twist.

25. Lumpiang ubod

The fruit, leaves and even the pith of the coconut tree is used in Filipino food. The pith makes a sweet and tender filling for the fresh lumpia, our version of the spring roll.

A delicate egg wrapper contains a savory filling of ubod (the pith of the coconut tree), shrimps, pork, onions and a garlicky sweet sauce.

Bacolod city is known for its petite version of this spring roll.

El Ideal Bakery, 118 Rizal St., Silay City, Negros Occidental; +63 34 495 4430 and Bailon Homemade Ilonggo Delicacies, 1115 Rodriguez Ave., Bangkal, Makati; +63 2 843 6673

 

Bicol ExpressBicol express — uniting coconut and chili lovers.

26. Bicol express

A fitting tribute to people who love coconut and spicy food is bicol express, a fiery chili, pork and coconut milk stew. Try it at the hole-in-the-wall eatery called Top Haus in Makati.

Top Haus, 5994 J.D. Villena St., corner Mabini Street, Poblacion, Makati

 

27. Relyenong alimango

Filipino cooks are never fazed by fuzzy food preparations like relyenong alimango. The crab is delicately peeled then sautéed with onions, tomatoes, herbs and stuffed back into the crab shell, then deep fried.

Chicken or bangus (milkfish) are also cooked relyeno. Often cooked in homes for fiestas, but enterprising housewives sell them at the Sunday market in Quezon City (Centris Mall, Edsa, Quezon City) or the Saturday market in Makati (Salcedo Village, Makati)

 

BalutBalut — just think of it as being overripe.

28. Balut

No trip to the Philippines would be complete without sampling its famous balut. Vendors peddling these eggs on the street chant “Baluuuuut!” to entice buyers.

This 17-day-old duck embryo is boiled, served with rock salt or spicy vinegar and is often consumed with beer.

 

29. Inihaw na panga ng tuna

General Santos and Davao City are known for their numerous ways with tuna. The panga or jaw is often grilled over coals and dipped in sauce of soy sauce, vinegar, chili and calamansi (local lemon).

Marina Tuna Seafood Market & Restaurant, Kilometer 8, National Highway, Bo. Pampanga, Sasa, Davao City; +63 8 2233 2666

 

Fish KinilawFish kinilaw — various forms, one great taste.

30. Fish kinilaw

The day’s fresh catch is dressed in palm coconut vinegar, ginger, chili and spices. Each province has its own way of preparing kinilaw.

Most wet markets will prepare this for you. Most popular in Cebu is to eat it in Su-tu-kil, the row of seafood eateries (Lapu-LapuCity, Mactan,Cebu).

 

Kuhol sa GataKuhol sa gata — what the French can do …

31. Kuhol sa gata

Fresh snails cooked in coconut milk and leafy vegetables. The snails are served in the shell and a tiny fork (or toothpick) is used to loosen the meat inside.

This is usually served as an appetizer or a snack, but it works well with hot rice.

Try it at Barrio Fiesta Greenhills

 

SinanglaySinanglay — when food looks this good it’s almost a shame to eat it.

32. Sinanglay

Fresh tilapia stuffed with tomatoes and onions, then simmered in coconut milk and wrapped in pechay leaves (similar to bokchoy), which helps keep the fish together and adds a peppery taste. It’s a staple Filipino food.

Try it at Adarna Food and Culture

 

Inihaw na LiempoInihaw na liempo — the delicious crunch-soft combo strikes again.

33. Inihaw na Liempo

A Filipino-style barbecue using a popular pork part: liempo (pork belly). Arguably, the best is Cebuano style — a slab of liempo stuffed with herbs and spices and roasted, resulting in juicy flavorsome meat inside and crackling skin outside.

 

34. Empanada de kaliskis

The literal translation of these words is scaly pie. A traditional meat pie from Malolos, it is a flaky, croissant-like pastry filled with chicken and deep fried.

Best freshly made, get it when in Malolos or from a reputable restaurant such as Adarna Food and Culture.

 

TugacTinolang tugac — hopping into your fave dish list.

35. Tinolang tugac

Frog isn’t common in Manila, but a few miles away in Pampanga you’ll see it stuffed or stewed.

Or simply taking the place of chicken, such as in the common tinola — a ginger-based soup usually cooked with chunks of green papaya and chili pepper leaves.

 

Camaro RebosadoCamaro rebosado — juxtaposing flavor and texture.

36. Camaro rebosado

Shrimp coated in egg and flour batter and deep fried.

Served with a tomato-based sweet and sour sauce for dipping.

 

BibingkaBibingka — the smell of a Filipino Christmas.

37. Bibingka

For many Filipinos, Christmas is marked by the scent of bibingkas cooking at dawn. These rice cakes are made by soaking the rice overnight, grinding it with a mortar stone and mixing in coconut milk and sugar. Laborious.

The batter is poured into clay pots with banana leaves, with coals on top and below. It’s garnished with salted eggs, kesong puti (white cheese made from Carabao’s milk) and slathered with butter, sugar and grated coconut.

Best eaten hot from weekend markets. The best one is from Aling Linda at the Sidcor Sunday Market at Centris Mall, Edsa,Quezon City. For the rest of the week, try Via Mare or Ferino’s Bibingka with branches all over Metro Manila. www.viamare.com.ph

 

Suman at MangaSuman at manga — can’t go wrong with sweet, juicy mango.

38. Suman at manga

Sold along the roadside, suman are sticky rice snacks steamed in banana or coconut leaves. There are many versions of suman, depending on the ingredients and leaves used.

These Filipino food snacks are often paired with sweet ripe mangoes. They’re cheap snacks, which travel well.

Buy them from roadside stalls, or enterprising vendors peddling them on buses.

 

ChamporadoChamporado — essentially a bowl of hot, soggy Coco Pops.

39. Champorado

When the rains start pouring and classes are suspended, children love this comforting breakfast — a chocolate rice porridge. It’s hot, rich and filling.

To offset the sweetness it’s often served with dried fish.

This breakfast of champs can be eaten in roadside carinderias or try the triple chocolate version at Max’s Fried Chicken in various cities.

 

Halo-haloHalo-halo — the tastiest way to ward off the heat.

40. Halo-halo

Many people joke that the Philippines has two seasons: hot and hotter. Cool off with some halo-halo.

In Manila, Milky Way Café offers the best halo-halo with finely shaved ice and a generous serving of leche flan, gulaman, ube, banana, kaong, beans and garbanzos, milk and a scoop of ube ice cream.

Milky Way Café, 2/F, 900 A. Arnaiz Ave., corner Paseo de Roxas, Makati; +63 2 843 4124

 

Buco pieBuco pie — another way to eat the king of coastal fruits.

41. Buco pie

Go loco over coconut. In the province of Laguna, buco pie (young coconut pie) wars are hot. Each claims to be the best.

Orient D’ Original may have a tacky name but this pie shop has been a favorite for 45 years.

They serve the pie hot, with a delicious filling with generous layers of tender coconut meat.

Orient D’ Original, National Highway, Los Banos, Laguna, +63 4 9536 3783

 

42. Ensaymada at tsokolate

Ensaymada is a handmade cheesebread topped with sugar and cheese, and best served with thick Filipino hot chocolate.

Mary Grace cafe serves this unbeatable combination popular for breakfast or an afternoon snack.

www.marygracecafe.com

 

Pastillas de LechePastillas de leche — light, sugary and perfect with a cup of tea.

43. Pastillas de leche

Made from fresh carabao milk and sugar, this sweet confection is stirred until thick and melts in the mouth. Each piece is double wrapped in paper.

Traditionally, in the province of Bulacan, they hand cut ornate designs for the wrapper. A consistent source of all things pastillas is Bulacan Sweets with more than 40 years experience in making these sweets.

Bulacan Sweets, 155 N.S. Amoranto Ave., Quezon City, Metro Manila; +63 2 740 2171

 

Puto BumbongPuto bumbong — one of the world’s few purple foods.

44. Puto bumbong

These may look like miniature chimneys along the roadside stalls, but that’s what gives the chewy purple snacks their name.

Traditionally, purple mountain rice was used to make these, steamed in bamboo tubes, then served with butter, panocha (brown concentrated sugar) and grated coconut.

The Via Mare chain has been consistently producing chewy snack for years.

 

TuronTuron — if you thought bananas shouldn’t crunch, think again.

45. Turon

This fried banana with langka (jackfruit) all sealed in a lumpia wrapper is our version of a sweet spring roll.

It is peddled around the cities and towns for the perfect merienda (mid-morning or afternoon snack).

 

Pan De SalPan de sal — simple breakfasts are sometimes all you need.

46. Pan de sal

Pan de sal are small oval buns often eaten by Filipinos for breakfast. A brownish crust conceals a soft and fluffy inside. The best pan de sal is baked in an oven using firewood, naturally infusing the wood flavor into the bread.

Everyone has their favorite bakery, but Pan de Manila with outlets all over Metro Manila is consistently delicious.

www.pandemanila.com.ph

 

TahoTaho — the sweetest mush you’ll ever eat.

47. Taho

Brown sugar syrup is stirred into warm soybean custard and topped with sago pearls.

Traditionally sold by vendors walking the streets calling out to those at home, but can also be sourced from supermarkets and restaurants.

 

Tablea TsokolateTablea tsokolate — hot chocolate, but not as you know it.

48. Tablea tsokolate

A customary hot chocolate drink that stems from Spanish colonial times, tablea tsokolate is made from tablea de cacao — bittersweet, thick flat chocolate disks.

The traditional version is available at Adarna Food and Culture.

 

Halayang UbeHalayang ube — two purple foods in one list? World’s going crazy.

49. Halayang ube

The ube or purple yam is a popular ingredient used for desserts and here it’s made into a sweet halayang ube (ube jam).

For decades the nuns of the Good Shepherd Convent in Tagaytay have been producing this jam. Their product is smooth and creamy, and helps provide a livelihood to the single mothers who make them.

Good Shepherd Convent, Good Shepherd Bahay Pastulan, Maryridge, Iruhin West, Tagaytay City, Cavite; +63 46 483 3590; www.goodshepherdsisters.org.ph

 

Leche FlanLeche flan — the dessert of connoisseurs.

50. Leche flan

This is a popular dessert among locals — an egg and milk-based custard capped off with glistening caramelized sugar.