10 THINGS TO EAT AND DRINK
1 Halo-halo epitomises the vibrancy of the Philippines. At its heart it is shaved ice drenched in evaporated milk with colourful ice creams and adornments, such as boiled sweet beans, leche flan (like crème caramel), fruit jelly, ube (purple yam paste redolent of vanilla and pistachio), coconut gel and exotic fruits like lychee. In Tagalog, halo-halo means ‘mix-mix’, as each spoonful offers a new blend of flavours and textures. 2 Kinilaw As you’d expect of this island nation, fresh seafood is in bountiful supply. Kinilaw is raw fish (often tuna or wahoo) cured in kalamansi (a tiny aromatic lime) juice or suka (vinegar), with ginger, onion, fiery indigenous chillies and coconut cream. 3
Sisig In the Philippines, pulutan is the tradition of sharing finger foods and drinks with friends. Sisig, which is a sizzling platter of shredded pork cheeks, ears and tail that’s made salty and crispy, is a typical sharing dish that attests to the national ardour for nose-to-tail eating. 4 Locally produced rum Generous, hand-poured measures are the traditional culture and abundant sugar means you can buy a bottle of local rum for less than a bottle of water. However, insiders seek smooth, sipping premium rums, like local Don Papa, with its vanilla, warm honey and candied fruit notes. 5 Chicken inasal Al fresco eating is a national pastime and Filipinos are kings of the barbecue. Inasal is chicken (or pork) marinated in kalamansi, pepper, sugar cane vinegar and annatto seeds (for their peppery nutmeg flavour), then repeatedly basted with the marinade as it sears over hot coals. 6 Pancit Carbs are the foundation of each meal, and are accompanied by seafood, meats and veg. Rice is the mainstay, but noodles are adored, too. Pancit is noodles stir-fried with seasonal ingredients, such as Sisig Chinese sausage, seafood and fresh vegetables. 7 Lechon No Filipino feast is complete without lechon. Soy, garlic, and seasoning are massaged into pork skin to give succulent slow-roasted meat in a crisp crackling. Decadent variations of this showstopper are stuffed with sticky rice, chestnuts, salted egg, Chinese sausage, mushrooms, cashew nuts, ham, and truffles. Truly a bucket-list delicacy. 8 Kare kare Oxtail is braised and added to a thick savoury peanut sauce with banana flower or aubergine and seasonal veg. For seekers of authenticity, the dish is made punchier with bagoong, a condiment of fermented fish and salt. 9 Inihaw na pusit is squid stuffed with seasoned tomatoes and onions. Enjoy it dunked in toyomansi – one of the plethora of sawsawan (dipping sauces) loved by Filipinos for adding personalised flavour. Mixed to taste from soy, kalamansi and chillies, toyomansi brings zest, heat and umami to grilled dishes. 10 Puchero Filipino cooks prize puchero (old Spanish for a large, clay pot) for its nourishment and thrift. Recipes contain mixed meats, tomatoes, garlic, garden veg and carbs like potato and plantain. A light stew served on successive days, soup and meat components are served separately; with the soup sometimes drunk as a consommé or even chilled to gazpacho, until all is used.