Philippine Food

One thing I LOVE about the Philippines aside from visiting my family of course, is the FOOD.

First off, FRUITS. Here are some fruits that are unique to tropical places like the Philippines.

Top left: Rambutan, Right: Mangosteen, and bottom left: Atis

Next stop: Kare-Kare with bagoong, sago't gulaman and crispy pata. Kare-kare is like a stew made with peanut sauce with different vegetables like string beans, japanese eggplant, and petchay, together with ox tail, beef and tripe (I only eat the beef). It is also served with 'bagoong' or shrimp paste. The sago't gulaman drink is made of sago=tapioca bubbles, gulaman=jello and simple syrup. (Barrio Fiesta Restaurant)

L-R: Kare-Kare with bagoong, sago't gulaman and crispy pata

Here's Dencio's Bar and Grill's: Crunchy Fish Sisig. It's made with bangus (milkfish) meat, vinegar, and onions, served on a sizzling plate. The green thing on top is calamansi, the Filipino version of key lime.

Dencio's Crunchy Fish Sisig

Here's my mom's Laing and Lechon Kawali (below). Laing is made from taro leaves and stem (gabi) cooked in coconut milk with lots of chili. While Lechon Kawali is pork belly that she boiled, dried and fried. It's really crunchy.

Laing and Lechon Kawali

MORE TO FOLLOW...