Did you know? Short fact-based information about the Philippines
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Sinigang is considered by many Filipinos to be the most popular national dish. The sour soup typically gets its distinctive flavour from tamarind, but depending on the region, it can also be prepared with guava or other fruits. Almost every family has its own recipe.
Kare-Kare is a classic hearty braised dish with a creamy peanut sauce. It is traditionally served with bagoong, a spicy fermented shrimp paste. Only the combination of both flavours makes the dish perfect for many Filipinos.
Sisig originally comes from Angeles City in the province of Pampanga. The dish of finely chopped pork is traditionally served on a hot cast-iron plate and is still sizzling at the table. Pampanga is therefore regarded as the culinary capital of the Philippines.
Pancit, Philippine noodle dishes of Chinese origin, are a feature of almost every birthday celebration. The long noodles symbolise a long and happy life. They are therefore often served on special occasions.
Kinilaw is considered the Philippines' counterpart to South American ceviche. Raw fish is preserved not with heat, but by vinegar and calamansi juice. Many historians believe that this method of preparation is older than the ceviche known today.
Chicken Inasal comes from Bacolod and is marinated in lemongrass, calamansi and annatto before grilling. This gives the chicken its characteristic golden-yellow colour and lightly smoky flavour. Today, it ranks among the country's most popular grilled dishes.
The dish Bicol Express takes its name from the former night train from Manila to the Bicol region. Pork, coconut milk and plenty of chilli make it one of the spiciest dishes in Philippine cuisine. For lovers of spicy food, it is a true classic.
Laing is made from the leaves of the taro plant and slowly cooked in coconut milk. The dish also comes from the Bicol region and shows how versatile coconut milk is in Philippine cuisine. Outside Southeast Asia, Laing remains relatively unknown.
Bulalo is a hearty beef soup that is especially popular on cooler or rainy days. Long cooking releases the bone marrow and gives the broth its intense flavour. Many restaurants specialise exclusively in bulalo.
La Paz Batchoy was invented in the Iloilo neighbourhood of the same name. The hearty noodle soup is traditionally served with pork, offal and crispy pork cracklings. Iloilo remains its undisputed home to this day.
Bagnet is twice-fried pork belly from the Ilocos region. Frying it twice makes the rind especially crisp while the meat remains juicy. Many therefore compare Bagnet to an exceptionally crisp roast pork.
Almost every region of the Philippines has its own Longganisa sausage. The version from Vigan is particularly well known for its powerful garlic flavour and is among the country's most popular varieties. The recipe is often passed down through generations.
Dinuguan is made from pork and pig's blood and often surprises foreign visitors. In the English-speaking world, the dish is jokingly nicknamed 'Chocolate Meat', although it contains no cocoa whatsoever. For many Filipinos, it is part of traditional home cooking.
Turon is among the Philippines' most popular street-food snacks. Ripe bananas are rolled with brown sugar in spring-roll pastry and fried until crisp. The caramelised crust makes turon especially popular.
Kwek-Kwek are bright-orange breaded quail eggs. Their striking colour comes from annatto, a natural plant-based colouring. They are almost always served with a sweet-and-sour vinegar sauce.
Isaw consists of grilled chicken or pork intestines and ranks among the country's best-known street-food classics. They are thoroughly cleaned and marinated before grilling. At street stalls, isaw can often be recognised by the characteristic smell of smoke.
Buko Pie is the best-known speciality of the province of Laguna. The pie is filled with the tender flesh of young coconuts and is considered the classic souvenir for visitors to the region. Numerous bakeries along the roads to Laguna advertise their 'Original Buko Pie'.
Pan de Sal has been a classic Philippine breakfast for generations. Despite its name—translated as 'salt bread'—it tastes slightly sweet. Many bakeries bake the small rolls in the early morning, so they are often bought still warm.
Ube is a purple yam that gives desserts their bright purple colour. Once popular primarily in the Philippines, it has developed into a global food trend in recent years. Ube ice cream and Ube cheesecake in particular now have many fans internationally.
Davao is considered the durian capital of the Philippines. Because of its intense smell, the fruit is banned in many hotels, shopping centres and public transport. Its taste divides opinion—for some it is a delicacy, for others it is almost inedible.
The mangoes of Guimaras are among the sweetest in the world. They have even been served at official receptions in the White House and Buckingham Palace. The small island hosts its own mango festival in their honour every year.
Dried mangoes from Cebu are among the Philippines' best-known food exports. In many countries, they are considered a typical souvenir from the island nation. Their success made a significant contribution to making Philippine products better known internationally.
Kapeng Barako is made from the rare Liberica coffee bean. Globally, this type of coffee accounts for less than two per cent of production, while Arabica and Robusta dominate the market. Its robust aroma makes Barako especially popular with coffee lovers.
Lambanog is distilled from the sap of the coconut palm and reaches an alcohol content of up to 45 per cent. Because of its strength, it is often called 'coconut vodka'. Traditionally, Lambanog is served chiefly at festivals and family celebrations.
Basi is a traditional wine made from sugarcane and comes from the Ilocos region. Its importance was so great that the Spanish monopoly on the drink even triggered a rebellion in 1807. Few beverages can claim to have been part of a revolution.
Tanduay was founded as early as 1854 and is one of the world's oldest rum brands. The brand now sells millions of cases of rum annually and is among the highest-volume producers internationally. Yet its long history is barely known outside Asia.
Ginebra San Miguel has been the world's best-selling gin brand for years. By sales volume, it sells more bottles than many internationally known premium brands combined. For many Filipinos, it is as much a part of everyday life as beer or wine.