FAMOUS DISHES IN PHILIPPINES

In Filipino homes, food is served family-style in large bowls or platters and everyone is encouraged to help themselves. There's always plenty of white rice, and the dishes meant to be served with that rice line the center and, sometimes, the perimeter of the table.

Traditional Kamayan or Boodle Fight

Kamayan style dining is also known as a "Boodle Fight", named after the Filipino"army style" of eating. After a long day of marching, soldiers would eat off of banana leaves in the native tradition since they couldn't carry plates and utensils with them easily.

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Best Kakanin made in Philippines

The name kakanin is derived from two Tagalog words: “kain” (to eat) and “kanin” (rice). It's an umbrella term for sweets made of glutinous rice and coconut milk, two ingredients that tropical countries like ours have in abundance.

Pichi-pichi, also spelled pitsi-pitsi, is a Filipino dessert made from steamed cassava flour balls mixed with sugar and lye. It is also commonly flavored with pandan leaves. It is served rolled in freshly grated coconut, cheese, or latik before serving.

Street Food etc.

Filipino street food is mainly known by its two generic categories: “inihaw” (charcoal-grilled) and “tusok-tusok” (literally, pierce-pierce). You can tell the two apart by the way they are cooked and presented to hungry souls foraging the streets. Inihaw is, simply put, any meat skewers grilled over burning red charcoal. On the other hand, tusok-tusok refers to bite-sized pre-cooked rolls and balls, among many other options, that are deep fried in a steel wok of piping hot golden brown oil. Outside these categories, Filipinos also consider noodle dishes (e.g., pancit canton, pansit bihon, etc.), any kakanin (rice cakes), and other merienda staples (e.g., banana cue, turon, siopao) as street food.