nation consisting of over
7,641 islands, the Philippines
boasts a multiethnic cuisine
that originates from Malayo-
Polynesian traditions and
includes Malay, Spanish, American,
Chinese, and Southeast Asian influences,
while also being characterized by its use of
local ingredients — coconut, plantain,
mangoes, calamondin (a citrus fruit similar
to an orange), milkfish, and fish sauce.
BY XINYI WONG
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PHOTOGRAPHY: GETTY IMAGES / TOP PHOTO GROUP / ALAMY
5 Foods
YouMust
Try in
Manila
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coconut milk in Luzon and Zamboanga,
mashed pork liver in Cavite, and turmeric
in Laguna. Sometimes the meat is broiled,
deep-fried, pan-fried, or grilled to give an
additional crisp texture.
TAPA
Tapa
is prepared by taking thin slices of
beef, venison, mutton, or other meats
and drying or curing them with salt and
spices. After that the meat is either
grilled or fried. When served as a main
dish, tapa is paired with rice, but when
served as a side dish it can be presented
with sliced vegetables or
atchara
(pickled,
unripe grated papaya strips), and with
ketchup or vinegar as a dip.
TAPSILOG
A popular breakfast dish,
tapsilog
is a
portmanteau that combines tapa,
sinangag
(fried rice made with garlic), and
itlog
(egg). Popular throughout the Philippines,
this dish can be found everywhere from
small restaurants specializing in them
(
tapsilogan
, or
tapishan
) to large chains,
ADOBO
The national dish of the Philippines,
adobo
is a pork (
adobong baboy
) or chicken
(
adobong manok
) stew made by slowly
cooking the meat in a mixture of vinegar,
soy sauce, garlic, black pepper, chili
peppers, and bay leaves. The result is a
rich and flavorful meat, with a balance of
salty and sour flavors, crisped at the edges,
and served with white rice. Other than
pork or chicken, main ingredients such as
beef, shrimp, fish, seafood, and vegetables
may be used instead. Some regions add
other ingredients to the mix, such as
A
24
enVoyage
Global
Cuisine
