7 Unique Dishes in Philippines You Have Might Not Heard Before
In a country with more than 7,000 islands divided into 82 provinces and 22 regions, there are still new things to explore, especially food. Check our list below to find out 7 one of a kind dishes that you might not know
Linagpang na isda (na manok)
There is nothing leftover to Hiligaynon or Ilonggo people living in Western Visayas. Leftover or undercooked pieces of chicken or fish will be cooked into soups with onions, tomatoes, and ginger. This process is called linagpang (na manok means chicken, na isda is fish in Tagalog — the Filipinos official language besides English). In Iloilo province, this dish is popular among families and restaurants. Tourists can enjoy this dish at Gallery by Chele restaurant, Manila.
Tiyula Itum
This is a braised beef (or veal) soup originated from the Tausug at Sulu archipelago. It is considered a “royal food” and is served on special occasions such as weddings, Hari Raya festivals (a festival marking the end of the vegetarian month of Muslim). The black color of this dish comes from the use of burnt coconut. People use burnt coconut to create the black color of this dish. The dish is marinated in a mixture of spices and burnt pulverized coconut before being fried with garlic, onions, turmeric, ginger, and lengkuas (a kind of root). You can find this dish at Lampara restaurant, Manila.
Pitaw
Small birds in the sugarcane plantation are processed into a dish called Pitaw in Bacolod, a city in the Negros Occidental province. They are often fried and visitors can eat the bones. This specialty can be purchased in the package at local stores. Places you can enjoy it in Manila: Grace Park restaurant.
Kamaru
Kamaru is a seasonal specialty of Pampanga province, made from mole crickets or dug in the field and hard to catch. In Pampanga province of Central Luzon, they are a popular delicacy, often cooked in the adobo style (marinated with vinegar, crushed garlic and soy sauce) or fried, served with tomatoes. This dish is rich in protein and B vitamins. Tourists can enjoy this dish at Abe restaurant, Taguig city.
Buntaa
This dish is popular in Butuan city on the island of Mindanao. It is named as “Binuntaan”, which means “to withdraw” — what they do to get meat from the female crabs and process it with coconut water. You can find this dish at Toyo Eatery restaurant, Makati city.
Igado
Pork and liver cooked with vinegar, soy sauce, garlic, onion, bay leaf, bell pepper and green beans make Igado, a popular dish in the Ilocos region (it is also famous in Bicol, Albay province). This dish is named after the “Higado”, in Spanish means liver, commonly known as “relatives” of adobo and menudo (stewed pork with tomato). You can find this dish at Top Meal Food Haus restaurant, Manila.
Pyanggang
Pyanggang, chicken served with curry made from black coconut, is a common dish at Tausug tribal festivals in Sulu province, southern Mindanao. Curry sauce is made by burning coconuts on hot coals, then crushing and mixing with spices. At weddings in Tausug, it’s not unusual to see a whole chicken cooked this way and served with rice as the main course. You can find this dish at Cafe Garden restaurant, Quezon city.
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