Journey Through the Philippines - Kiki Deere Journey Through

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      A street food vendor lovingly prepares steamed corn on the cob at Mines View Park in Baguio.

      A woman pours batter into individual cups as she prepares pastries.

      Sundays see extended families gather together to enjoy one another’s company and feast on all manner of local dishes.

      ADOBO PORK

      Considered to be the country’s national dish, adobo is made with pork (as above) or chicken.

      BALUT

      Balut, a national delicacy, is traditionally sold as street food.

      HALO-HALO

      Made of shaved ice, evaporated milk and a motley of toppings, halo-halo is often enjoyed as a refreshing mid-afternoon snack.

      CHICKEN AFRITADA

      This popular dish is made of chicken cooked in tomato sauce with carrots, peppers and potatoes.

      Filipino breakfast consists of longganisa (sausage), tocino (cured pork), and corned beef, while fruits, eggs and toast are also available in most hotels and restaurants. Street food typically includes deep fried or grilled meats or fish, often served on sticks—chicken feet and pig intestine are among the highlights.

      The most popular snack is undoubtedly balut, partially boiled duck embryo. Typically sold by roadside vendors, it is allegedly an aphrodisiac—and not for the faint-hearted. The egg is cracked open and the salty broth (embryonic fluid) enjoyed before munching through the semi-developed egg. The veins, partially compressed beak and little wings are often visible, and it’s not uncommon to feel a brush of soft feathers as it slides down your throat. The egg is sometimes seasoned with salt, chili, garlic and vinegar. Rich in protein and cysteine, an amino acid that protects and breaks down toxins in the liver, it is said to be the ultimate hangover cure.

      The nation’s most-loved dessert is the colorful halo-halo, a refreshing blend of shaved ice, evaporated milk and various toppings, including sweet beans, fruits and jello. Ice cream is very popular too, along with leche flan (caramel custard) and polvorón, a shortbread made with flour, sugar and milk.

      SWEET AND SOUR FISH

      This local classic is served on a bed of lettuce with cucumbers, carrots and tomato sauce.

      LUMPIA

      Also enjoyed in nearby Indonesia, lumpia semarang is a savory dish of thin pastry stuffed with vegetables and, at times, minced meat.

      PANDESAL

      An airy bread roll commonly dipped in hot coffee at breakfast time.

      GINATAANG ALIMANGO

      A deliciously creamy dish of crabs cooked in coconut milk.

      PANCIT

      Asian noodles were originally introduced by the Chinese and are now available in a number of variations.

      LEEG NG MANOK

      Grilled or deep-fried chicken neck is a popular type of street food sold on a skewer.

      LECHE FLAN

      Made of eggs, milk and soft caramel, leche flan is typically served at festive occasions throughout the year.

      BIBINGKA

      Traditionally enjoyed during the Christmas season, bibingka is a type of rice cake cooked in clay pots and paired with a variety of toppings, from cheese to grated coconut.

      ISAW

      A popular street food dish, isaw is made from barbequed chicken or pig intestines.

      ARTISTS AND ARTISANS

      A RICH TRADITION OF CRAFTSMANSHIP

      Traditional Filipino arts and crafts including weaving, woodcarving and pottery have a long history that dates back to pre-colonial times. Each region specializes in its own arts and crafts, from woodcarving in the tribal heartlands of the Cordilleras to batik prints and ornate carvings in Muslim Mindanao.

      Before the arrival of the Spanish in the 16th century, the inhabitants of the islands weaved using local fibers such as abaca, cotton and pineapple. Baskets were made to transport and store goods, while grass-woven trays were used to sift rice. Tribal and religious artifacts are sold as souvenirs in the Cordilleras in northern Luzon, while rattan baskets are on display in markets and stores across the country. In Mountain Province, wooden rice gods—small figurines that are placed in rice paddies to encourage abundant harvests and fend off evil spirits—continue to be produced and utilized, along with wooden bowls, wall carvings and wall hangings. Brooms, bowls, baskets and other household products are often made with coconuts and coconut leaves.

      The Spanish introduced artistic paintings to the islands, largely in order to spread Catholicism, and it wasn’t until the 19th century that secular art first appeared. The university town of Baguio in the Cordilleras has a thriving arts scene, and in recent years has established itself as a magnet for artists. One of its most popular sites is the BenCab Museum, one of the country’s best art galleries housing the collection of painter Ben Cabrera, along with permanent displays of Ifugao artifacts and sculptures by contemporary Filipino artists.

      The small town of Paete in Luzon is dubbed the “woodcarving capital of the Philippines”, with a centuries-old tradition of woodcarving and painting. Skilled artisans produce wooden bakya(clogs), religious art and papier-mâché masks that are used during the town’s Salibanda Festival that honors the Santo Niño, or Baby Jesus, every January. Handcrafted musical instruments such as guitars, mandolins and ukuleles, can be found in Cebu, while drums and gongs come from Mindanao.

      A traditional Ifugao mask from the Cordilleras region of northern Luzon.

      A wooden tribal mask embellished with white motifs.

      Catholic statuettes and relics are on display outside an antiques shop in the colonial-era city of Vigan.

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