5 Filipino Foods We’re Pretty Sure You Haven’t Tried
Balut, the most famous exotic dish in the Philippines, has its contenders.
There is no single drop of doubt that the Filipinos have mastered the art of cooking, even with the most unusual and bizarre ingredients. Take for example the famous balut. Who would have thought that a boiled duck egg, a fertilized developing duck embryo to be exact, is packed with rich flavors. If you’re someone who wants to explore more exotic dishes, the Philippines will not fail you in offering a different variety of dishes, even if it involves some of the strangest ingredients. Here are a few more unusual foods that the Philippines has in store that many of us Filipino Americans don’t typically see at our local restaurants.
1. Betute
Photo Courtesy of eatsplorations via Instagram
The choice of frogs as a component of a meal is, at first, a very peculiar thing to hear. Like, who would have thought that frogs have the appeal to be eaten. Oddly enough, multiple countries enjoy eating frogs, specifically frog legs. In the province of Pampanga in the Philippines, there is a popular dish called Betute tugac, that clearly uses frog as its main ingredient, with its whole body (minus the head) deep-fried in oil. The frog is stuffed with minced pork inside its body, deep fried, and eaten as it is. A lot of locals would compare the taste of betute as that of a chicken, which might make you try this dish as well. If that’s the case, then why not, right? Trust in the Kapampangans to absolutely fill your mouth with rich umami flavors, even if that dish involves an unusual meat like frog meat.
2. Kamaru
Photo courtesy of willexploreph via Instagram
If you’re still fond of food from Pampanga, then this next one’s for you. Another popular food from the culinary capital of the Philippines is called kamaru or mole cricket. Yes, you heard that right, crickets are placed on the dinner table as a dish. These types of crickets are the insects that are typically found on rice fields, making it easier to find and sell at a cheaper price than meat. The kamaru is either served as an adobong kamaru, replacing the chicken or pork in the usual adobo, or stir-fried, initially boiled in vinegar then sauteed with garlic, onion, and tomato. Once cooked, the kamaru has a crunchy exterior then bursts with flavor on the first bite. It’s an acquired taste, but if you get used to it, you’re surely bound to want more.
3. Street foods
In the busy streets of the Philippines, you simply can’t miss the swarm of people in one stall releasing smoke accompanied by the smell of grilled meat. Filipino BBQ (aka Filipino Pork Skewers) and Lechon Manok (roasted chicken) are popular grilled street foods. These however are not the ones that will get your attention. Sitting in different containers, are a variety of skewers in weird looking shapes. There you’ll find isaw or chicken intestines, betamax aka pig’s blood, and tenga or pig’s ear among many others offered in an ihaw-ihaw (grill restaurant). These skewers use an unconventional part of an animal but the taste is more savory than what meets the eye. Brush these skewers with a sauce composed of banana ketchup, oil, and soy sauce, and it’s game over.
4. Tamilok
Photo courtesy of ponzfitness via Instagram
Slimy and slippery are two of the things that does not necessarily fit in the category of mouthwatering foods. Add to this a long body, resembling that of a large worm, and the tamilok checks the boxes. If it sounds unappealing to you, locals will definitely challenge you to try this delicious dish. The tamilok, also called the shipworm or the woodworm, is a delicacy mostly known to be present in the province of Palawan. Contrary to its namesake, it is not actually a worm, but a mollusk found on the insides of rotting mangrove. When eaten raw, it tastes a little like oyster with a hint of a wood aftertaste. The tamilok can also be served as kinilaw or ceviche-style where it is cured with vinegar, lime juice, chili, and salt. If you’re in the area, try not to miss out on this authentic dish.
5. Abuos
Photos courtesy of Abra Province via Facebook
Up north, in the province of Abra, Ilocos Sur, and nearby provinces, a delicacy called itlog ti abuos or ant eggs are found. The abuos are technically not eggs but pupae produced by red weaver ants also known as antik or hantik. These ants are the type of ants that you would notice right away due to their larger size versus other ants and its orange color. You do not want to mess with them because when they bite, a sharp sting will be felt, intensified by formic acid released by the ants after the bite. The harvest of the abuos makes the dish more exotic because an army of antik protects the nest of the pupae ready to attack its predator, whatever size he or she maybe.
The abuos by the Ilokanos is also usually sauteed or stir-fried with garlic, onions, and tomatoes. You’ll know when it’s cooked when the abuos is translucent and has slightly shrunk in size, which is only done in a brief period of time.
There are many more exotic dishes that the Philippines has to offer, given the people’s resourcefulness and love for food. This then begs the questions, which of these dishes are you willing to try next?
Written By Maria Manio
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If you’re someone who wants to explore more exotic dishes, the Philippines will not fail you in offering a different variety of dishes, even if it involves some of the strangest ingredients. Listed below are some more peculiar foods that the Philippines has in store
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