Buzz
Ranked among the must-try dishes in this country, but the following delicacies will surely make tourists shake their heads in disbelief.
Dinuguan
Dinuguan consists of pork meat with internal organs such as kidney, lung, heart, along with ears and snout simmered for quite a while with pig's blood. This dish may not be highly regarded for its aesthetics. However, upon tasting it once, you'll be impressed by the harmonious blend of garlic, chili, and vinegar.
Camaro
Camaro or fried crickets are prepared from cleaned field crickets, simmered in salted brine and vinegar for a few hours, then deep-fried. When eaten, these crickets are crispy, crunchy, and surprisingly sweet.
Asocena
Asocena is a stewed dog meat dish. The meat is marinated in vinegar before frying and then evenly coated with tomato sauce. An essential ingredient of this dish is the liver, as it adds richness and aroma to the dish.
Sizzling Sisig
Exactly as imagined, Sizzling Sisig is a pig's head dish served on a hot sizzling plate. After being cleaned, the pig's head is lightly grilled over a flame for aroma, then fried with fresh onions, resulting in a distinctively fragrant dish. Serving the dish on a hot sizzling plate keeps it piping hot.
Papaitan
If Vietnam's phá lấu is cooked from pig or beef organs with strong spices, then Papaitan of the Philippines is similarly prepared with goat or beef innards simmered with bile bringing a bitter taste and the characteristic green color of this fruit.
Pinikpikan na manok
The process of making pinikpikan na manok can be quite unsettling for many. A live chicken is beaten to death until blood pools under the skin. The chicken feathers are also removed in a rather unconventional manner, singed with straw. After this initial preparation, the chicken is boiled with salt and a bit of pork liver pâté. With such preparation, when enjoyed, the chicken meat is fragrant, tender, and much more flavorful.
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Source: Travel guide Mytour - By: infonet
MytourJuly 15, 2013
