IN the Philippines, food is a cultural heritage that represents the Filipino identity and serves as an attraction for both locals and tourists visiting the country.
The mouthwatering and unique flavours of various dishes and delicacies tell a story and complement the colourful scenery in the country’s beautiful destinations.
During festive occasions such as Christmas, New Year, festivals, birthdays, anniversaries and other special occasions, Filipinos prepare special dishes for their family members, relatives, friends, and loved ones.
From appetisers such as okoy, lumpiang sariwa, empanada, siomai and calamari to famous dishes like adobo, sinigang, caldereta, tinola, kare-kare, menudo and sisig, the Filipino table is a feast to behold.
The dining experience is finished with an array of desserts and refreshments such as buko pandan, halo-halo, suman, turon, sago’t gulaman and tsokolate. With the wide variety in Filipino cuisine, many dishes will surely suit anyone’s taste buds.
“In Bahrain, several Filipino restaurants located in Um Al Hassam, Gudaibiya, Hoora and Juffair offer a wide variety of popular Filipino delicacies, offering a taste of authentic flavours as well as a fusion of indigenous and foreign influences,” said a Philippine Embassy spokesperson.
“Visit the Philippines and embark on a culinary tour to discover the gastronomic delights that await you.”
From the 7,641 islands of the Philippines, there’s an eclectic mix of authentic flavours that the islands have to offer.
Famous in Luzon is puto calasiao, a type of rice cake shaped in small bite-sized portions made from semi-glutinous rice fermented in earthen jars. It is considered Calasiao, Pangasinan’s “white gold,” as this is one of the town’s economic drivers.
Tupig is another native delicacy from Pangasinan, made from ground glutinous rice and coconut strips wrapped in banana leaves then cooked over charcoal.
Beef Tapa, beef marinated in soy sauce, calamansi, and tons of garlic, then pan-fried and served with fried rice, is famous in Batangas.
Tinutungang Manok is a classic dish from Bicol. The main ingredient is native chicken stewed in smoky coconut milk. The grated coconut is slightly burnt before the milk is extracted, giving the sauce a smoky flavour.
Bringhe, a dish that originated from Pampanga, is the Filipino version of the Spanish paella. It is made of glutinous rice with chicken, shrimp, or vegetables, cooked in coconut milk and turmeric powder, giving it its distinct flavour and colour.
Hubhob is a local delicacy from Negros Occidental that uses several agricultural commodities in the region, such as cassava and coconut. It is made of cassava, sugar, milk, and egg. The mixture is put into a bamboo tube and grilled over coal.
From the province of Leyte is the popular roscas, a type of pastry cookie made from lard, anise, flour, sugar, butter and eggs.
Binagol is a sweet made from mashed giant taro corms, condensed milk, sugar, coconut milk and egg yolk. The mixture is placed in half of a coconut shell, then wrapped in banana leaves and twine and steamed.
Binakol is a chicken soup dish similar to Chicken Tinola, but the use of coconut meat and coconut water makes this dish unique. Traditional methods of cooking Binakol require native chicken to be simmered for several hours, making the meat tender and rich in flavour.
Enjoy binaki, a steamed cake made of grated young corn with powdered milk, baking powder, and sugar mixed with water. It is a known delicacy in Northern Mindanao and originated from homes in Bukidnon.
Urang piyaren is a popular dish of the Maranaos. The main ingredient is crawfish sauteed with coconut meat, turmeric, and chilli.
Lininggil na kambing originated in Maguindanao and is made of slow-cooked goat meat in roasted coconut with a mild spicy flavour.
Agal-agal is a Tausūg (ethnic minority of the Philippines and Malaysia) dish mainly made of agar-agar seaweed prepared with green mango and roasted coconut. It is best paired with piyanggang, chicken cooked in burnt coconut.
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