The ASEAN summit will soon commence, and with that, dignitaries from all over Southeast Asia will visit the Philippines, some for the very first time. What better way to welcome them than with a delicious and delectable dish that anyone—Filipino or otherwise—can enjoy?
Adobo is one of the many Filipino dishes that no one can seem to agree on: in fact, each and every Filipino family—all over Luzon, Visayas, or Mindanao has their own way of preparing it. Whether you like it wet or dry, with potatoes or pineapples, one thing is for sure: nothing is more Filipino than a healthy debate as to whose mother makes the best adobo!
An Ilonggo favorite, kinilaw is oftentimes the centerpiece of many drunken escapades. It's a simple dish made with fresh fish and vinegar, with spices and other things added depending on your geographic location. For a true Filipino gastronomic experience, pair it with your favorite Filipino beer!
Hailing from Bacolod, Inasal has recently taken the whole Philippines by storm, quickly becoming a kid's favorite among restaurants. However, more than a kid's meal, its reputation is most felt back home in Negros Occidental, where many recipes for its preparation span entire generations of families, and competition is continually fierce as to which family makes the best-tasting recipe.
A cross between two iconic Filipino soups, Cansi is another regional dish that has become popular all over the Philippines, primarily because of its resemblance to sinigang and bulalo in terms of flavor. However, what makes it truly stand out is the use of a local fruit called batwan, which truly makes it proudly Bacolodnon.
This particular soup dish showcases two wonderful traits of Filipinos: frugality and ingenuity. It's a hot noodle soup garnished with pork innards (liver and kidney), crushed chicharon (pork cracklings), and vegetables, and topped with a raw egg. Despite being served all over the Philippines as a comforting soup dish, it's still best enjoyed during rainy days in La Paz, Iloilo, the place it originated in.
Many people are shocked at balut, especially after making eye contact with the duck fetus inside the egg. However, more than being a "rite of passage" for many foreigners, balut handily showcases how Filipinos are able to make the most out of anything: whether it be furniture, transportation, and of course, food. Oh, balut tastes best with beer.
Curacha is the Chavacano name for the red spanner crab or red frog crab, and is a delicacy popular in Zamboanga. Though there are many seafood dishes that have originated in Zamboanga and all of Mindanao—being a popular hub for seafood lovers—curacha is the most iconic among them.
Which Filipino dish do you think the ASEAN dignitaries should try? Write about it on www.ChoosePhilippines.com!