This is a continuation of my quest to educate ignorant judgy swines the world over. Here is the first part of this delicious introduction to authentic Filipino food.
A single post won’t suffice. So much incredible food around here my belly people simply won’t rest. Are these good? The short answer is yes. Long answer? YESSSSSSSSS.
Sili, tuna stuffed and breaded chili, taste like fire, the stuff of legends. I am crying.
Dinuguan, mysterious and decadent soup of organ meats, pig’s blood, deep and savory with a spicy kick; goes well with rice but matched perfectly with puto, a steamed rice cake made special with salted egg or cheese.
Menudo, hearty and meaty pork with liver and diced root vegetables, simmered in a thick tomato sauce; menudo on the table means party time. Trivia: in The Philippines, our parties are ALWAYS over catered.
Bistek, often made with beef but pork is equally divine, bathing in rich soy, onion, and tangy calamansi sauce.
Sinigang, one of the most common everyday food, usually made of pork or fish, vegetables, chili, and a souring agent; has a great zing that slaps your tastebuds to life.
Naturally, this list will be incomplete without…
Adobo, succulent, melt in your mouth meat or seafood cooked in a complex soy and vinegar sauce, peppercorns and bay leaves; probably as many individual recipes as there are islands in The Philippines.
If your opinion of Filipino food has not changed after these couple posts, you can go to hell. Or to my house, so you can eat the real thing and stuff yourself to death.