Many people know adobo, sinigang, and lechon, but Filipino cuisine is so much more! This article explores some amazing, often overlooked, dishes that will give you a real taste of the Philippines beyond the usual tourist favorites. Get ready to expand your palate and discover hidden culinary gems.
Kare-Kare: More Than Just Peanut Sauce
Kare-Kare is a rich and savory stew known for its thick peanut sauce. It’s usually made with oxtail, but other meats like beef or pork are also used. What makes it underrated? People often think it’s just peanut sauce, but it’s so much more complex than that! The slow cooking of the meat until it’s incredibly tender, combined with vegetables like string beans, eggplant, and bok choy (pechay), creates a symphony of flavors and textures. The best part? It’s served with bagoong (fermented shrimp paste), which might sound strange, but trust me, it balances the richness of the peanut sauce perfectly. Think of it like the salty yin to the sweet and savory yang.
The history of Kare-Kare is debated. Some believe it originated from Pampanga, a province known as the culinary capital of the Philippines. Others suggest it has Indian influences, perhaps brought over by early traders. Whatever its origins, Kare-Kare is a dish that represents the blending of cultures and flavors that makes Filipino cuisine so unique. Don’t be afraid to try it with lots of bagoong – it’s the authentic way to enjoy it!
Kinilaw: Ceviche, Filipino Style
Think ceviche, but with a Filipino twist. Kinilaw is a raw seafood dish where fish (usually tuna, mackerel, or tanigue) is marinated in vinegar, onions, ginger, and chili peppers. It’s a light, refreshing, and tangy dish that’s perfect for a hot day. Why is it underrated? Because many tourists are hesitant to try raw fish. But if you’re adventurous and want to experience something truly authentic, kinilaw is a must-try. The vinegar “cooks” the fish, making it safe to eat, and the other ingredients add a wonderful burst of flavor. Variations exist across the Philippines, with some regions adding coconut milk (gata) for a creamier texture. Each region offers a unique kinilaw experience that will change how you perceive raw fish.
A good kinilaw depends on the freshness of the fish. Many Filipinos head straight to the local markets to buy the freshest catch early in the morning. The vinegar used also varies – some use cane vinegar, others use coconut vinegar, each lending a different level of tanginess. The addition of calamansi juice often gives it a citrusy brightness that enhances the seafood’s natural flavors. The dish reflects the Philippines’ bounty of fresh seafood and its creative approach to cooking. For more general information about seafood safety, you can check resources from the FDA to address any concerns about consuming raw fish.
La Paz Batchoy: A Noodle Soup Powerhouse
Hailing from Iloilo City, La Paz Batchoy is a flavorful noodle soup that’s a true comfort food. It’s made with pork broth, pork organs (liver, spleen, kidneys), crushed pork cracklings (chicharon), shrimp, vegetables, and round noodles. It’s rich, savory, and incredibly satisfying. Many people only try pancit or lomi when exploring Filipino noodle dishes, overlooking the unique depths of La Paz Batchoy. The combination of textures – the chewy noodles, the crunchy chicharon, the tender meat – is what makes it so special. Each spoonful offers a new explosion of flavors. It’s typically served hot and is perfect for a rainy day or when you just need a hearty meal.
La Paz Batchoy is deeply rooted in the culture of Iloilo. Many local eateries claim to have the “original” recipe, adding to the dish’s mystique and appeal. The broth is simmered for hours, extracting maximum flavor from the pork bones and organs. The addition of shrimp paste (guinamos) in some variations further enhances the umami richness. It’s a dish that tells a story of Iloilo’s culinary heritage. Be sure to try it in its birthplace for the most authentic experience.
Bicol Express: Fiery Coconut Goodness
If you like spicy food, you’ll love Bicol Express. This dish comes from the Bicol region, known for its love of chili peppers. It’s made with pork, shrimp paste (bagoong), coconut milk, and a generous amount of chili peppers. It’s creamy, spicy, and incredibly addictive. While some might shy away from it due to the spice level, Bicol Express is a must-try for anyone who enjoys a good kick. The coconut milk balances the heat, creating a harmonious blend of flavors. It’s often served with rice, which helps to tame the spiciness, but you can also adjust the amount of chili peppers used to your liking.
The name “Bicol Express” is said to have originated from a train that traveled between Manila and the Bicol region, suggesting the dish’s popularity and accessibility. The use of long chilies (siling haba) is a hallmark of the dish, contributing to its signature heat. The bagoong adds a salty, savory depth that complements the richness of the coconut milk and the spiciness of the chilies. Bicol Express represents the Bicol region’s bold and flavorful culinary identity. For those with sensitive stomachs, start with a small portion and gradually increase it as you become accustomed to the heat.
Pinakbet: A Vegetable Medley with a Twist
Pinakbet (or Pakbet) is a popular vegetable dish from the Ilocos region. It’s a mix of vegetables like eggplant, okra, tomatoes, bitter melon (ampalaya), string beans, and squash, cooked with bagoong monamon (fermented fish sauce). What makes it underrated? The bitter melon! Many people find ampalaya off-putting due to its bitterness. But in Pinakbet, the bitterness is balanced by the other vegetables and the savory bagoong, creating a complex and satisfying flavor. It’s a healthy and flavorful dish that showcases the diverse range of vegetables available in the Philippines.
Pinakbet’s history is tied to the Ilocano people’s ingenuity in utilizing readily available ingredients. The vegetables used are typically those that thrive in the Ilocos region’s climate. The bagoong monamon, made from fermented small fish, adds a unique salty and umami flavor that elevates the dish. Cooking the vegetables until they are slightly wilted is a characteristic of Pinakbet, allowing the flavors to meld together beautifully. This dish shows how simple ingredients can be transformed into a flavorful and nutritious meal. Some variations also include pork or shrimp for added richness.
Tinolang Manok: Chicken Soup with a Filipino Heart
Tinolang Manok is a simple yet comforting chicken soup. It’s made with chicken, ginger, garlic, onions, fish sauce (patis), and green papaya or chayote. What makes it special? It’s the ginger! The ginger infuses the broth with a warm and aromatic flavor that’s both soothing and invigorating. It’s a dish that’s often served when someone is feeling sick or needs a little pick-me-up. While it may seem basic, Tinolang Manok is a testament to the power of simple ingredients to create a delicious and nourishing meal. Many consider it as a Filipino cure-all.
Tinolang Manok is often associated with nurturing and care. It’s a dish that mothers and grandmothers traditionally make for their families. The use of green papaya or chayote adds a subtle sweetness and a pleasant texture to the soup. The fish sauce provides a savory depth that complements the chicken and ginger flavors. It’s a dish that represents the warmth and hospitality of Filipino culture. Adding dahon ng sili (chili leaves) gives it a subtle peppery note. It is a perfect dish for any time of the year.
Sinigang na Hipon: Sour Soup with Shrimp
While Sinigang is a well-known dish, the shrimp version, Sinigang na Hipon, often gets overlooked. It’s a sour and savory soup made with shrimp, vegetables (like okra, eggplant, radish, string beans, and tomatoes), and a souring agent (like tamarind, guava, or kamias). What makes it special? The shrimp! The shrimp adds a sweetness and a delicate flavor that complements the sour broth perfectly. It’s a refreshing and flavorful soup that’s perfect for any occasion. Many souring agents are used, contributing to the variety that Sinigang offers.
Sinigang’s sourness is what defines it, and the choice of souring agent greatly influences the flavor profile. Tamarind (sampalok) is the most common, lending a tart and fruity sourness. Guava (bayabas) offers a sweeter and milder sourness. Kamias provides a more acidic and tangy sourness. The vegetables add texture and nutrients to the soup. Sinigang is a beloved dish that reflects the Filipino palate’s love for sour flavors. It’s a dish that can be customized to suit individual preferences, making it a versatile and satisfying meal.
Adobong Pusit: Squid Adobo, A Dark Delight
Everyone knows Chicken or Pork Adobo, but have you tried Adobong Pusit (Squid Adobo)? It’s squid cooked in soy sauce, vinegar, garlic, and onions. What makes it unique? The ink! The squid ink turns the sauce a rich, dark color and adds a unique, slightly briny flavor. It’s a surprisingly delicious and savory dish that’s often overlooked. The squid becomes incredibly tender, and the sauce is perfect for drizzling over rice. It’s a must-try for adventurous eaters.
Adobong Pusit is a testament to the Filipino culinary creativity in utilizing all parts of an ingredient. The squid ink, often discarded, becomes the star of the dish, adding depth and complexity. It’s important to cook the squid properly to prevent it from becoming rubbery. Simmering it gently in the adobo sauce allows it to absorb the flavors and become incredibly tender. The result is a flavorful and visually striking dish that will impress even the most discerning palate. The saltiness of the ink enhances the adobo sauce incredibly well.
Ginataang Gulay: Vegetables in Coconut Milk
Ginataang Gulay simply means vegetables cooked in coconut milk. While it might sound simple, it’s a surprisingly versatile and flavorful dish. Different regions and households have their own variations, using a wide variety of vegetables like squash, string beans, eggplant, spinach, and taro leaves. What makes it underrated? It’s often overshadowed by other dishes with meat. However, Ginataang Gulay is a delicious and healthy option that showcases the bounty of vegetables available in the Philippines. The coconut milk adds a creamy richness and a subtle sweetness that enhances the flavors of the vegetables. It’s a comforting and satisfying dish that’s perfect for vegetarians and anyone looking for a healthy meal.
Ginataang Gulay highlights the versatility of coconut milk in Filipino cuisine. It can be used to create a wide range of dishes, from savory stews to sweet desserts. The choice of vegetables depends on availability and personal preference. Some variations include meat or seafood for added protein and flavor. It showcases the adaptability and resourcefulness of Filipino cooking.
Sisig: Sizzling Goodness
Sisig is a popular Filipino dish made from parts of a pig’s head (snout, ears, cheeks) that are boiled, grilled, and then chopped and seasoned with calamansi, onions, and chili peppers. While it’s gaining popularity, it’s still often underestimated because of its unconventional ingredients. What makes it so good? The combination of textures and flavors! The crispy grilled meat, the soft cartilage, the tangy calamansi, and the spicy chili peppers create a truly addictive experience. It’s typically served on a sizzling plate and is often enjoyed as a pulutan (appetizer) with beer. If you’re feeling adventurous, try ordering it with a raw egg on top – the heat from the sizzling plate will cook the egg slightly, adding a creamy richness to the dish.
Sisig is believed to have originated in Pampanga and has become a staple in Filipino bars and restaurants. It’s a dish that showcases the Filipino ingenuity in utilizing all parts of the animal. The key to good sisig is to achieve the perfect balance of textures and flavors. The meat should be crispy on the outside and tender on the inside. The calamansi adds a refreshing tang, while the chili peppers provide a spicy kick. The sizzling presentation adds to the overall experience, making it a truly memorable dish. Some modern variations use mayonnaise for added creaminess, but the traditional recipe relies on the natural fats and flavors of the pork.
Bulalo: Marrow Magic
Bulalo is a light colored soup that is made by cooking beef shanks and marrow bones for hours until the collagen and fat has melted into the clear broth. It typically includes leafy vegetables such as cabbage, long beans and potatoes. What makes Bulalo underrated? Many travelers avoid this dish assuming its fat content is unhealthy, or the cooking process is unsanitary. But what this dish lacks in colorful ingredients, it makes up with the collagen rich broth that’s usually part of a hearty meal. Be sure to enjoy this soup while its steaming hot for optimal enjoyment.
Bulalo can be found in many Tagalog restaurants and is often prepared in a large cooking pot because its broth takes a long time to prepare. According to a study done by the National Institutes of Health, the collagen content in bone broth can promote joint health, and is a delicious way to enjoy a hearty soup. Although other cultures may prefer other forms of cooking bone broth, Bulalo is a dish that highlights the Filipino love for a good soup.
FAQ Section
What is bagoong?
Bagoong is a fermented shrimp paste or fish sauce that is a staple condiment in Filipino cuisine. It has a strong, salty, and umami flavor that adds depth to many dishes.
Is Filipino food very spicy?
Not all Filipino food is spicy. While some dishes, like Bicol Express, are known for their heat, many others are mild and savory. You can always ask for less chili peppers if you’re sensitive to spice.
Where can I find the best Filipino food?
You can find great Filipino food everywhere in the Philippines! Try exploring local markets, carinderias (small eateries), and restaurants. Don’t be afraid to ask locals for their recommendations.
Are Filipino dishes safe to eat?
Generally, yes. Just be sure to eat at reputable establishments and make sure the food is cooked properly. If you’re trying raw dishes like kinilaw, ensure the seafood is very fresh.
What is the best way to experience Filipino cuisine?
The best way is to be open to trying new things! Explore different regions and their specialties, and don’t be afraid to ask questions about the dishes you’re trying. Engage with locals and learn about the history and culture behind the food.
References
FDA – Seafood Safety
National Institutes of Health – Collagen Content
Ready to embark on a culinary adventure? Don’t just stick to the usual tourist traps! Venture beyond adobo and sinigang and discover the amazing, underrated dishes that the Philippines has to offer. Talk to locals, explore different regions, and be open to trying new things. You might just find your new favorite dish – and a deeper appreciation for the rich and diverse flavors of Filipino cuisine. Happy eating!
