Filipino Cuisine Made Healthy

10 Healthy Filipino Ingredients To Add To Your Meals

Try it at Max's Fried Chicken in Manila. Cooking with coconut milk is common in the province of Quezon, south of Manila. Freshwater tilapia fish is grilled then simmered in coconut milk and chili. It's definitely freshest when eaten close to the fishponds as they do in Kamayan Sa Palaisdaan. The lechon kawali, the deep fried pork, is a popular Filipino food all over the country. Meanwhile, bagnet, a siimlar dish from the northern province of Ilocos, is coveted for its irresistible crunchy skin dipped in the sweet-sour vinegar sukang Iloko.

Buy it from the markets of Ilocos, or try it at Cafe Juanita. Trust Filipino ingenuity to adapt noodles to their lifestyle. In Lucban, Quezon, pancit habhab is served on a banana leaf and slurped. Garnished with carrots, chayote, and a few pieces of meat, this cheap noodle dish is most often eaten by students and jeepney drivers on the go. For an extra special version, there's the Old Center Panciteria which has been making the noodles since Cooks there add lechon, a generous serving of vegetables, and even hand you a fork.

Manila's world street food festival. In a country where almost everything is marinated, skewered and grilled in the street corners, everyone has their favorite barbecue meat. Manila residents are addicted to that from Ineng's, which has many outlets in Metro Manila, for its big, chunky pieces of pork with a perfect, salty-sweet marinade.

Every province has their version of the pork sausage called longaniza. Usually eaten for breakfast with garlic rice, fried egg and a dipping sauce of vinegar. The fruit, leaves and even the pith of the coconut tree is used in Filipino food. The pith makes a sweet and tender filling for the fresh lumpia, our version of the spring roll. A delicate egg wrapper contains a savory filling of ubod the pith of the coconut tree , shrimps, pork, onions and a garlicky sweet sauce.

Bacolod city is known for its petite version of this spring roll. A fitting tribute to people who love coconut and spicy food is bicol express, a fiery chili, pork and coconut milk stew. It can be tried at the hole-in-the-wall eatery called Top Haus in Makati. Top Haus, J. Filipino cooks are never fazed by fuzzy food preparations like relyenong alimango. The crab is delicately peeled then sauteed with onions, tomatoes, herbs and stuffed back into the crab shell, then deep fried.

Chicken or bangus milkfish are also cooked relyeno. No trip to the Philippines would be complete without sampling its famous balut. Vendors peddling these eggs on the street chant "Baluuuuut! This day-old duck embryo is boiled, served with rock salt or spicy vinegar and is often consumed with beer.

Filipino Dishes Made Healthier

I know, sounds strange. An interesting fact about Filipino cuisine, however, is that despite its increasing popularity, it has managed to retain a certain definitiveness to it. The marinated chicken is then fried in garlic-infused fragrant hot oil. Try different kinds of pancit — pancit palabok, malabon, bihon, efuven, etc. Bj 19 March, at Everything that you say is true about the food. It was not easy.

General Santos and Davao City are known for their numerous ways with tuna. The panga or jaw is often grilled over coals and dipped in sauce of soy sauce, vinegar, chili and calamansi local lemon. The day's fresh catch is dressed in palm coconut vinegar, ginger, chili and spices. Fresh snails cooked in coconut milk and leafy vegetables. The snails are served in the shell and a tiny fork or toothpick is used to loosen the meat inside.

This is usually served as an appetizer or a snack, but it works well with hot rice. Fresh tilapia is first stuffed with tomatoes and onions. Then simmered in coconut milk and wrapped in pechay leaves similar to bokchoy , which helps keep the fish together and adds a peppery taste. A Filipino-style barbecue using a popular pork part: Arguably, the best is Cebuano style -- a slab of liempo stuffed with herbs and spices and roasted. The result is juicy flavorsome meat inside and crackling skin outside. A traditional meat pie from Malolos, it is a flaky, croissant-like pastry filled with chicken and deep fried.

Best freshly made, get it when in Malolos or from a reputable restaurant such as Adarna Food and Culture. But a few miles away in Pampanga you'll see it stuffed or stewed. Or simply taking the place of chicken, such as in the common tinola -- a ginger-based soup usually cooked with chunks of green papaya and chili pepper leaves. Shrimp coated in egg and flour batter and deep fried. Served with a tomato-based sweet and sour sauce for dipping. For many Filipinos, Christmas is marked by the scent of bibingkas cooking at dawn.

These rice cakes are made by soaking the rice overnight, grinding it with a mortar stone and mixing in coconut milk and sugar. The batter is poured into clay pots with banana leaves, with coals on top and below. It's garnished with salted eggs, kesong puti white cheese made from Carabao's milk and slathered with butter, sugar and grated coconut. Sold along the roadside, suman are sticky rice snacks steamed in banana or coconut leaves.

There are many versions of suman, depending on the ingredients and leaves used. These Filipino food snacks are often paired with sweet ripe mangoes. They can be bought from roadside stalls, or enterprising vendors peddling them on buses. When the rains start pouring and classes are suspended, children love this comforting breakfast -- a chocolate rice porridge. To offset the sweetness it's often served with dried fish. This breakfast of champs can be eaten in roadside carinderias or there's the triple chocolate version at Max's Fried Chicken in various cities.

Many people joke that the Philippines has two seasons: In Manila, MilkyWay Cafe offers the best halo-halo with finely shaved ice and a generous serving of leche flan, gulaman, ube, banana, kaong, beans and garbanzos, milk and a scoop of ube ice cream. In the province of Laguna, buco pie young coconut pie wars are hot. Orient D' Original may have a tacky name but this pie shop has been a favorite for 45 years.

They serve the pie hot, with a delicious filling with generous layers of tender coconut meat.

Ensaymada is a handmade cheesebread topped with sugar and cheese, and best served with thick Filipino hot chocolate. Mary Grace cafe serves this unbeatable combination popular for breakfast or an afternoon snack. Made from fresh carabao milk and sugar, this sweet confection is stirred until thick and melts in the mouth. Traditionally, in the province of Bulacan, they hand cut ornate designs for the wrapper. A consistent source of all things pastillas is Bulacan Sweets with more than 40 years of experience in making these sweets.

These may look like miniature chimneys along the roadside stalls, but that's what gives the chewy purple snacks their name. Traditionally, purple mountain rice was used to make these, steamed in bamboo tubes, then served with butter, panocha brown concentrated sugar and grated coconut. The Via Mare chain has been consistently producing chewy snack for years.

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This fried banana with langka jackfruit all sealed in a lumpia wrapper is our version of a sweet spring roll. It is peddled around the cities and towns for the perfect merienda mid-morning or afternoon snack. Pan de sal are small oval buns often eaten by Filipinos for breakfast.

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A brownish crust conceals a soft and fluffy inside. The best pan de sal is baked in an oven using firewood, naturally infusing the wood flavor into the bread. Everyone has their favorite bakery, but Pan de Manila with outlets all over Metro Manila is consistently delicious. Brown sugar syrup is stirred into warm soybean custard and topped with sago pearls. Traditionally sold by vendors walking the streets calling out to those at home, but can also be sourced from supermarkets and restaurants.

A customary hot chocolate drink that stems from Spanish colonial times, tablea tsokolate is made from tablea de cacao -- bittersweet, thick flat chocolate disks. The traditional version is available at Adarna Food and Culture. Ilonggo food — So this would be food from the cities Iloilo or Bacolod where they speak Ilonggo a different Filipino language , although some proud Bacolod people would probably say their cuisine is better.

Well I guess there are plentiful more good restaurants in Bacolod than Iloilo but then Bacolod is much smaller than Iloilo. Iloilo is known for its fresh seafood and batchoy a meat and noodle soup dish. I swear their vinegar tastes super different. Iloilo also makes their own version of bringhe but they call it arroz valenciana. Negrense food or food from Bacolod is similar to food from Iloilo except their batchoy is sweeter and they originated the chicken inasal. Not that shite you get from Mang Inasal that is too sweet.

Original Bacolod inasal is grilled chicken marinated in coconut vinegar giving it a very distinct taste and basted with rendered chicken fat colored orange from achiote seeds Mexican influence. Sometimes lemongrass is added. Because a lot of rich families opened restaurants or cafes that promote the use of the local produce sugar.

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Bacolod also has a lot of dessert places that I think are better than those in Manila. Cakes and pies galore. Their coffee however is too sweet the hairs on my arm always stand up after taking one sip. But do get yourself some muscovado sugar from here. A modernized version of Negrense food can be had at Sarsa restaurant in Manila. Cebu — The only think I really like about Cebu is their lechon.

Stuffed with garlic, green onions, lemon grass, lots of salt yes we like extremes of basic flavors. Zubuchon, made by the guy who made Anthony Bourdain declare lechon the best pig in the world, now has a branch in Makati. Zubuchon is not so popular with local Cebuanos and is more preferred by Manila palates. Davao — The best tuna and crabs. Pomelo like a grapefruit and durian. Grilled tuna collar — really succulent and juicy. Not fishy fresh off the grilled. Desserts — I think we have some of the best cakes and pastries in Asia. Try the ube cake, pandan cake, sans rival, biscocho, barquillos, leche flan, pastillas milk paste candy , real yema made with egg yolks.

My favorite is kutsinta and palitaw, which is like flattened mochi like patties rolled in shredded coconut and eaten with granulated sugar mixed with ground rice crispies. Try ginataan dishes gata means coconut milk and anything cooked with coconut milk is ginataan , e. A variety of chicken dishes cooked differently — lechon manok roasted , chicken tinola, sinampalukang manok in soup with tamarind leaves , afritada, chicken pastel.

Christmas party food is distinctly east meets west — roasted meats, meatloaf, grilled skewered meat barbecue , rice, seafood, pancit, ham, cheese, brownies, food for the gods, fruit salads or ice cream for dessert, etc. Try different kinds of pancit — pancit palabok, malabon, bihon, efuven, etc. Each region has its specialty pancit. If you look at our cuisine with no expectations that we will be like Thailand or Vietnam or Malaysia or Indonesia and viewed in the context of its own and its history then you would totally understand it from a different way.

Wowser — thanks so much for this. I love that you both understand and know your own cuisine so well. Just like the Philippines, which I attributed as having the worst food in the world…until I visited […]. I have visited other Asian countries and i have realized that our food cannot be really compared to since our food is not really spicy and it is not typically the Asian cuisine one would automatically find really amazing and it may be salty or sweet for others.

But I think our cuisine truly shines in home cooking most of all, so fast food chains are just but a cheaper means for us. Some tips when eating Filipino meals, if the meat has some sauces,broth etc. White rice is a must in any Filipino meal. I agree with the other commenters that say that our food is better in the provinces rather in Manila. Thanks Caleb, especially for the food tips and the restaurant recommendation. So many comments say that the best food is home cooked. I have just returned home from the Philippines after a long 6 month Asia tour that took in extended periods within PH, Thailand and Malaysia.

Philippines sadly had the worst food overall by a long way. Whilst in the tourist areas of Boracay it was ok as there was a large range to choose from and quality was far more stringent but once into the province it was really only dry rice and ultra fatty meat covered in cooking oil that was offered. I was only in Manila a matter of days so could not comment about that location. This was after spending time in PH and to say I was in food hell whilst in PH is a understatement the option to eat food with spices and that where put together with care and quality was a massive boost for my wellbeing, I was ill a number of times whilst in PH after eating at local restaurants.

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Thailand for food is well documented and I will confirm it has probably the best of everything when it comes to dining. I think a good point was when I took a friend who is a Filipino native out for a curry, his pallet was so used to constantly eating bland uninspired food even the mildest of spices where to much.. Hence I have come to the conclusion that I just do not think people in PH know any different??. Those that I speak to who are expats always ask how did I get on with the food??. I do not get that question from anyone else say after going to Vietnam for example.

I can only think there may be some denial going on???.. I will also agree with the comments below about fast food, Jollibee is everywhere and it just looks like a poor attempt at a McDonalds yet you see the seating area rammed to braking point with parents hand feed their small children. It really is quite sad.. Thank you for the blog, I was actually very naive before I went to the Philippines regarding the food and since I have been back it is something I have been looking into and it does seem that there are a number of blogs commenting about the food in a less than positive light, with so many non native people commenting can they really all be wrong?.

Thanks for your comment Kay. Yes, I was naive before I visited too and sadly surprised by the food. Not may Filipino restaurants or English for that matter. Delicious, classic Filipino food can be found easily. Just try Via Mare can even be found amongst the ladies wear section of the Landmark Department Store. I know, sounds strange. You can also try Abe and Sentro Cheers for the tips. The food in Manila is not nice.

But if you are in Manila, I suggest you try Mesa. People in Manila love salty food too much. Everything is too salty. And if you really want to enjoy Filipino. Do not compare it to the Japanese, Chinese and Indian food. We were colonized for a long time so our dishes are already a mixture of different cultures and probably a bad attempt to copy that of our colonizers. Lastly, the spice trade did not really pass through the Philippines. Maybe much later on. Also interesting about the spice trade.

I came across this blog on a Google search and found the comment thread quite interesting. I went to the Philippines for the very first time in , and I agree with all the other people who are encouraging you to explore the cuisine outside of Manila. The person who runs this site actually hosted Anthony Bourdain when he first went to the Philppines, and he highlights Filipino ingredients, dishes, and sometimes restaurants.

Every food that made you say "ang sarap!"

Thanks so much for the tips! As a expat in Aklan I feel your pain. I have seen over the years a sharp decline in what is offered not so much in choice I will comment on that in a minute but in quality. This is not something people think of when you mention Asia. Having spent time in Thailand and adopted a far more plant and veg based diet that lets be honest is far healthier than fatty meat I have found the overall quality of greens here really bad and I hate that meat is offered with everything.

I also dislike that everything is drenched in Oil. A lot of newer resturants seem to want to try and sell a slightly more varied choice but it is more often than not executed poorly, I know I seem to really be bashing the Philippines here but It is a view that is shared by many ex pats and visitors. Before I came here i was expecting spices and super healthy Asian food sadly I have been offered fairly lack luster food that feels like it is cobbled together without much care and the imported food italian,chinese is just as bad.

Thanks for commenting and sharing your perspective. We had awful food in the UK just a few decades ago but some savvy chefs and dedicated locals turned things around. I am actually from the UK and indeed the choices there now are excellent compared with years ago. My concern with Filipino food and the culture of the wealthier middle class to some extent is that home cooking has been replaced with fast food as you rightly pointed out. I was with my wife in a major supermarket and I was going to make a pizza base, easy you would think??..

I had to go to two other locations just to get yeast, its a fundamental part of cooking!!! It is almost like what has happened in the UK with companies like Home base, at one time you could get proper DIY equipment and tools but know if it is not plastic sealed flat pack you do not have a choice. I routinely by pass the supermarkets where wealthier families will shop and head to the wet markets to source what fruit and veg I can. I have a feeling in the next decade the Philippines will suffer a massive health crisis due to obesity and poor food. The difference in peoples shapes from the rural areas to the major towns is starting to really show.

I just hope the locals can see what is happening but the power of fast food and poor local based options will be a no brainer for the current generation, Big Mac, Fries, drink with a ice cream will win out every time. I did think that about all of the fast-food. I hope change happens for obesity and other health risks setting. Is it possible to buy fresh fish and seafood on the islands and cook it up yourself? I am not a Filipino fiid expert, but thd fiid is really lacking. That is being nice. Coffee anf sweets aside, the food is si disappointing and even awful.

Bones, fat and salt. I enjoyed reading your blog and am glad to know that you at least had one good meal in Palawan, my province. Yes, you are not the first foreigner to say that Filipino food somehow falls flat when compared to food from our Asian neighbors.

I have to admit, it was an awakening it was when I tried Pho in Vietnam, Pad Thai in Bangkok, Satays in Malaysia, and a host of so many other wonderful dishes from around this region. I guess the palate expands and develops a need for a variety of flavors once one has tasted food from beyond our own culinary borders. In Manila, most local diners go to specialty restaurants that cook up the best version of a certain dish.

You will find that these type of restaurants have made it their calling card for having the best fill in the blank in town. But fear not, a better way to sample really delicious local fare is to venture out into the provinces. The variety of regional flavors is astounding, if you know where to look. Heading down to Southern Luzon will bring a good appreciation for food that uses coconut milk and chilis as core ingredients. Eating around the Visayas would mean feasting on the freshest seafood cooked in a more ways one can imagine.

Other regions have their own unique specialties as well. The catch and crops from from all these places contribute profoundly to the variety of local flavors. Keep in mind, Manila is often a confusing mix of all flavors from our many islands. If you want to get to the real thing, venture far and away. I hope you end up in one of our provinces and will find it hard to leave because you have fallen in love with the food. They do something similar in Japan and I got along well with the system once I realised how it works.

Im here in philippine days 9 ,all the food is just the same. Soysauce ,venigar,small lime, Tomato and red onion and the red sauce just almost in eveything like barbecue etc. Im so sorry but I am feel sick so sick of the taste of the foods , I did try alot of thing , but i gues the taste its just not for me,,,. My parents are from the Philippines but are half-White mestizos that they had a bad habit of cooking Filipino food everyday.

Fatty, greasy, salty, etc. I swear, Filipino food is the worst out of Asian cuisine. It has been more than 5 years when I last visited Batanes and hopefully nothing much changed about it cause the time I was there it was amazing, can not compare it to anywhere in the Philippines I believe its isolation and distance from the center helped a lot with this. Thanks for the tip, Jim. I know it is a year old but I just want to put in my 2 cents. Just a bit about myself, 30 year old Filipino guy, who loves eating and exploring new place and food.

I try to go somewhere new as much as my pocket would allow me. I must agree with you that our food normally is in the extremely salty, sweet, sour, bitter end of the spectrum. Most Filipino food is accompanied by white rice lots of it , which I think made it necessary for our food to be a bit overpowering. Unlike Thai or Viet cooking Filipino c. Firstly, If anybody is travelling to the Philippines, spend as little time as possible in Manila. The provinces is the way to see the beauty and deliciousness of my country.

Even when I come home to visit, I try to avoid Manila. I am pretty sure the one you had was made the same way as instant noodles -boil and add packet seasoning I am not sure why this place was recommended to you. Real Kare-kare should have a thicker sauce made from roasted ground peanuts, with a variety of greens in it accompanied by shrimp paste.

This is not made to be eaten on its own, it is to be eaten with perfectly cooked fluffy white rice. If you are looking for great food in the Philippines, I would suggest the province of Pampanga which is about 2 hours north of Manila. Anthony Bourdain and Andrew Zimmerman visited Pampanga on their respective shows a few years back. Here is a link of some good Filipino food http: Oh just one thing your experience in Sofitel i dont really it as Finding Filipino Food Heaven, as a lot of the food in that post have no connection with either the Philippines or the Filipinos.

But I hate that lady at the sushi line too ;. I still have so much I would like to comment about but I think its already been quite a long post on my end, maybe I should start my own blog lol. Overall I appreciate how honest your views are. And hopefully you have a better experience next time! Jim, thanks for such amazing insight into both the food and culture behind the food in the Philippines. And on the note Pampanga is now on my list. It did taste like something out of a service station!

Finding Food Heaven in the Philippines! As an Asian, I find Mexican food to taste the same with almost always the same ingredients just wrapped differently. Has more to do with the technique of the family or the restaurant. Chun, I agree that taste absolutely is a matter of perspective. As for Filipino food, yes, it will come down to the original chef and I definitely need to find some good home cooking next time I go back.

The idea of being able to taste the tang of vinegar as well as shallots and garlic and pepper sounds like a delight! You should go around the Philippines with a tour guide next time. There are plenty of good restaurants in the Philippines. For instance, you can find the best kare-kare in Pampanga, but you can also find good ones in Manila. The one you had based on your photo looks really sad. The temperature and humidity in the country can spoil meat so easily, hence, early Filipinos use of lots and lots of salt.

Cured meats are often dipped in vinegar or eaten with sliced tomatoes to tone down its saltiness. Point is — a tour guide a food blogger perhaps should be a great help. Hi Haurold — great tips and yes, I will definitely be doing more research and getting more local advice for my next visit. I went to the Philippines on a vacation. Believe me, I tried eating everything — even the Balut. Long story short, I ended up losing 10 pounds in 10 days. This is not a knock on the Philippines. It is what it is. And maybe that explains why there is a dearth of Filipino restaurants outside of the Philippines.

And I agree, everything else about the Philippines is great…. Filipino food is definitely non comparable to the neighboring countries. During my time in the Philippines, I always find it hard to decline invitations to some Pinoy house parties. Almost every household will claim that their mom makes the best adobo, sinigang, kare kare, pinakbet etc.

Everybody will claim their mom makes the best so and so. They become defensive as they might have the feeling we think they are crazy for enjoying the kind of food they like. I have always try to be gracious about not condemning the Pinoy cuisine but sometimes I get frustrated I am a serious foodie…lol when a Filipino telling me how great their cuisine is and comparable to Thai food, how we never really give the Pinoy cuisine a fair chance…but when I finally take the bite, I feel cheated. I think I am on a mission to finally let the Filipino see the truth. I want them to really accept that their food is really inferior.

They should stop promoting their food for tourism, but rather concentrate on the beaches, good musical talents and a country that speaks and understand English. To sum up my long comment, I always try to treat Filipino food like the kid of my best friend. I know my best friend will love his kid till death no matter what other people might say about the kid.

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I for one will not be honest and tell my friend how ugly his kid even though it is the truth. Ha ha — love your kid of your best friend analogy! Thank you for your criticism of Filipino food. Although blog says negative things about your food experience here in the Philippines, this is something we can definitely swallow, as it does not demean or insult our traditions. You also chose your words carefully making it sound more sensitive, professional and reader conscious. By the way, should you decide to come back to the Philippines, you can experience more of the Filipino cuisine and culture in provinces.

Better if you can find a host family where you can stay. I guarantee they will make your stay more worthwhile, but prepare a huge appetite once they invite you for a meal, because when we have guests we tend to serve them the best tasting food one can prepare at the largest serving we can manage. Having come to the Philippines many times, and have travelled throughout the islands.

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I agree with Jo, that staying on a budget and eating primarily street food for flavor and balance of taste, it is not even in the same league as in other neighboring countries such as Thailand, Malaysia, or Indonesia. Most street food available is of limited choice and includes a high degree of salt, most likely as a preservative since it is out all day. I wish that some street vendors would try to create some new salt free economical viable unique and delicious items that would set them apart from what all the other vendors seem to sell.

Kai, you make a really good point about comparing the food to neighbouring countries. I mean, I love English food, but I imagine visitors would be very upset if they were expecting to get food of the quality you can find in Italy and France: I been to Manila once and I have to say the food is a bit salty and greasy for my stomach.

I ended eating fruits and salads most of my trip because the first couple of days ruin my stomach with all that grease and fat. Having just spent 3 weeks in the Philippines, I have to agree with you. I am unable to report one single good meal. Even the most basic of things is rarely done correctly; numerous times I ordered eggs and toast — as the alternatives were horrific — and, instead of toast, was given barely warm bread. On a positive note, I have managed to lose a lot of weight during my short time in the Philippines.

I had a bad experience in Dublin recently — a city that should know better. I was in a rather upmarket brunch place and the soda bread toast came burnt. I think it was his manner, but it irked me. Of course, being British, when it came to the crunch no pun intended , I tutted under my breath and ate the charred bread.

One of my readers below, Narciso, has listed a bunch of restaurants he recommends in the Philippines — maybe try some of those. Weight loss is only fun for 5 minutes. Hope you find better food…and if you do, please tell me where!!! Where are you eating? This is…unfortunate and a bit disconcerting. People flock to those places. Hi Narciso, thanks for taking the time to comments and also for the list of places to eat in Manila — I definitely wish I had that when I was there. I would add oil to that list of Filipino cooking essentials but yes, it does explain the lack of international Philippines restaurants!

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