primer on filipino food when visiting the philippines (or that pinoy restaurant near you)

Pinoy (as inhabitants of the Philippine islands are lovingly called) food is an unsurprising mish mash of versions of Spanish, Chinese, Malay and whatever-the-natives-ate food. After all, the islands were colonized or visited by imperialists and traders for centuries. The dishes range from vegetarian to meat centric, and from light to heavy. So, if you go to the Philippines, or to a Filipino restaurant (also sometimes called "Filipino Chinese" or "Filipino Hawaiian" or whatever else Filipino it is named) in a town near you, check out the following savory dishes.

Oh yeah, I'm skipping dessert because there are too many to mention. I'm also skipping pansit (noodles) and lumpia (eggroll) because there are many types of each dish and those are worthy of their own individual posts. Finally, I'm skipping all the simply grilled or fried seafood, meat or vegetables (e.g., grilled fish, squid, shrimp, eggplant, chicken etc.) that Pinoys also love to eat because they're pretty much self explanatory.

Aligue from Abe.

Aligue (ah-lee-GEH) - you know when you open the shell of a crab, there's a gooey reddish pink stuff in the shell? That's aligue (or the cholesterol). The stuff is sweet and rich -- maybe too rich, so just have a small portion. Although it can be served by itself, you can also find it mixed in fried rice.


Adobo (ah-DOUGH-bo) - this is similar to the Indian dish called vindaloo. In the Filipino version, the chicken and/or pork (or another protein) are simmered in vinegar, soy sauce, garlic, peppercorns and bay leaves until the liquids have thickened.

Fancy Lamb Adobo from Abe.

Traditional Chicken and Pork Adobo at Pino.

Bagnet in a Kare Kare sauce at Pino.

Bagnet (the Ilocano version)/Lechon Kawali (the Tagalog version) (BAG-net/LEH-chon kah-WAH-lee) - deep fried pork belly. It is salty. The skin is crunchy, the fat will melt in your mouth, and the meat is tender. Although you can munch on a piece by itself, it is usually dipped in vinegar (preferably with minced garlic and chilis) and eaten while drinking a few beers. The Pinoy term for food eaten while drinking beer is pulutan. These days, Pinoy chefs are taking bagnet to another level by fusing them with other dishes.

Bicol Express (BEE-call ex-press) - pork simmered in coconut milk with green and red chilies. Beware, this dish is spicy! Click here for a picture.

Binakolan at Pino.

Binakolan (bee-nah-KOL-lan) - this chicken soup dish uses coconut milk and strips of coconut meat. It may also include green papaya or chayote and leafy green vegetables. It has a restorative quality to it.

Bulalo (boo-lah-LOH) - a soup dish using beef shanks so you can enjoy the goodness that is bone marrow. It is a rich broth. Click here for a picture.

Champorrado (cham-poh-RAH-dough) - perfect for breakfast, merienda (snacks), or on a rainy day, this is a sweet sticky rice dish with chocolate and evaporated milk. The flavor reminds me of the chocolate in chocolate con churros in Madrid Churrerias. Click here for a picture.

Chicharron (cheech-ah-RON) - crisped chicken skin or pork rinds usually eaten as pulutan. May be eaten by itself but usually dipped in vinegar (preferably with minced garlic and chilis).

Chicharron (chicken) at Mesa.

Chicharron (pork rind).

Chicharron Bulaklak (cheech-ah-ron boo-lahk-LAHK) - deep fried pork intestines usually eaten as pulutan. May be eaten by itself but usually dipped in vinegar (preferably with minced garlic and chilis).

Chicharron Bulaklak at Abe.

Crispy Pata (cris-pee PAH-tah) - this deep fried pork knuckles may be eaten by itself but usually dipped in vinegar (preferably with minced garlic and chilis).

Crispy Pata.

Dinuguan (dee-noo-goo-ANN) - pork meat stewed in pork blood. Eaten either with rice or a steamed rice cake called puto. It's really good. It's no different than eating blood pudding or blood sausage.

Dinuguan (crunchy style) at Kanin Club.

Dinuguan.

Ginisang Sitaw at Sigarillas (Gih-knee-SUNG SEE-tao at See-gah-REEL-yas) - Anything "ginisa" just means sauteed. Sitaw is like a long bean. Sigarillas is like a long bean with wings. Saute them with garlic, onion and a protein like seafood or meat, and it's delicious.

Ginisang Sitaw at Sigarillas at Abe.

Sigarillas at Mesa.

Kaldereta at Pino.

Kaldereta (Kahl-deh-REH-tah) - goat meat, potatoes, olives and carrots stewed in tomato sauce.

Kare-Kare (Kar-REH Kar-REH) - oxtail stewed in peanut butter and green vegetables.  Served with salty shrimp paste called alamang.  Click here for a picture.

Lato (or Ararosep) (Lah-TOH or Ahr-ahr-rowe-SEP) - edible seaweed that looks like tiny grapes.  Great with calamansi (a type of lime), and when dipped in bagoong (anchovy paste) or when sprinkled with salt.

Lato at Ka Lui.

Laing (LAH-eeng) - a dish made from taro leaves, coconut milk and chilies.

Laing at Abe.

Lechon.

Lechon (LEH-chon) - an adult full sized pig roasted whole on a spit.  Don't worry, it is clean inside. The skin is nice and crisp and the meat inside is very tender. May be dipped in liver sauce (a sauce made from pork liver - don't knock it till you try it).

Longganisa (Long-gah-KNEE-sah) - A sweet (but not dessert sweet) pork sausage although it could also be sweet and spicy. When eaten with garlic fried rice and egg (usually fried), the dish is called Longsilog (short for longganisa, sinangag a.k.a. garlic fried rice, and itlog a.k.a. egg).Click here for a picture.

Munggo (Moong-GOH) - similar to a dahl, this thick stew of mung beans is boiled in water or chicken stock, seasoned with fish sauce, and sometimes includes sauteed bits of pork or chicken. Spinach leaves or a local leafy green veggie called, malunggay, may be added towards the end until they are wilted. Click here for a picture.

Pinakbet at Kanin Club.

Pinakbet (Pee-NAHK-bet) - a variety of vegetables (such as okra, bitter melon, eggplant, long beans and squash) slowly simmered in diluted anchovy paste. It may or may not include bits of sauteed chicken or pork (although it would most likely include them).

Pupulo (Poo-poo-LOH) - this is actually the Ilocano (a Filipino dialect) word for this edible seaweed dish. It is usually served with bagoong (an anchovy paste) or salt.  To see what it looks like, check out this video.

Sinangag (See-nah-NGAG) - usually eaten during breakfast, this is garlic fried rice using leftover white rice. In its simplest form, this dish consists of a bit of oil, leftover rice, a lot of garlic and salt for seasoning.

Sinigang (See-knee-GANG) - a sour soup using tamarind, the main protein usually consists of fish and shrimp, although some use other protein.

Sinigang at Kanin Club.

Sisig (SEE-sig) - small chopped bits of pork (usually, from the cheeks, nose, ears and other parts of the head but upmarket ones use pork belly) fried on a sizzling hot plate with calamansi (a type of lime) and chilis. Although sisig is usually pork, I've seen fish versions.

Sisig at Gerry's Grill

Taho (Tah-HOH) - this is a street food dish usually sold by vendors in the morning. It consists of soft tofu, sugar syrup and tapioca balls. Click here to see what it looks like.

Tinapa (Tee-nap-PAH) - smoked fish (usually a type of mackerel called galunggong).

Tinapa served with green
onions and olive oil.

Tinola.

Tinola (Tee-NOH-lah) - a soup that could be eaten with rice or by itself, this chicken dish is flavored with fish sauce and includes ginger, green papayas or chayote, and malunggay leaves. It is similar to Binakolan but without coconut meat or coconut milk.

A plate of Tosilog with a
 banana and pickled papaya.

Tocino (Toe-SEE-noh) - usually cured chicken or pork, it has a sweet flavor. It's perfect for breakfast and usually eaten with garlic fried rice and an egg that is usually fried. This combination is usually referred to as Tosilog (short for tocino, sinangag a.k.a. garlic fried rice, and itlog a.k.a. egg).

Tuyo (Too-YOH) - salted dried fish that is great when dipped in vinegar (and with minced garlic and chilis). Usually eaten during breakfast with sinangag or garlic fried rice. Click here for a picture.

Ukoy (OOOO-coy) - shrimp fritters. Click here for a picture.


Of course there are more dishes to try but I think the above will help familiarize you with a typical menu. Just two additional notes: (1) except for the Sinangag and Champorrado, which are made of rice, and the Taho, eat everything else with rice; and (2) the main utensils are fork and spoon, not fork and knife.

Enjoy these sweet, salty, sour and bitter flavors.

Have you eaten Filipino food? Which ones did you like and not like?