Buzz
Ranked among the must-try dishes in this country, these delicacies below will 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 a considerable time along with pig's blood. This dish may not score high on aesthetics, but once tasted, you'll be impressed by the blend of garlic, chili, and vinegar in the dish.
Camaro
Camaro or fried crickets are prepared from cleaned wild crickets, marinated in salted soy sauce and vinegar for a few hours, then deep-fried. When eaten, these crickets are crunchy, firm, and carry a rather peculiar sweet flavor.
Asocena
Asocena is a stewed dog meat dish. The meat is marinated in vinegar before frying and then mixed evenly with tomato sauce. An indispensable ingredient of this dish is liver as it adds richness and aroma to the dish.
Sizzling Sisig
Imagining accurately, Sizzling Sisig is a pig's head dish served on a hot iron plate. After being cleaned, the pig's head is lightly grilled over fire for aroma, then stir-fried with fresh onions, resulting in a distinctive fragrance. Serving the dish on a hot iron plate helps to keep it piping hot.
Papaitan
While Vietnam's 'phá lấu' is cooked from pig or beef organs with strong spices, Papaitan of the Philippines is prepared similarly with goat or beef organs stewed along with bile fruit, providing a bitter taste and the characteristic green color of this fruit.
Pinikpikan na manok
The process of making pinikpikan na manok may make many people feel queasy. A live chicken is beaten to death to allow blood to clot just under the skin. The feathers are also removed using a method quite different from the usual plucking with straw. After the initial preparation, the chicken is boiled with salt and a little pork liver pate. With such preparation, when enjoyed, the chicken meat is fragrant, tender, and much richer in flavor.
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Source: Travel Guide Mytour – By: infonet
MytourJuly 15, 2013
