Recently, the Philippines has become another destination for experiencing volunteering.
The Philippines is an archipelago in Southeast Asia. It boasts over 7,000 islands filled with breathtaking landscapes. It is a country with a rich history, influenced by indigenous, Spanish, and American traditions, reflected in all cultural and everyday aspects.
Today we will talk about the country’s cuisine, so you can enjoy it and get to know a bit more if you choose it as a destination for your volunteer experience.
Due to all these influences, Filipino cuisine includes contributions from Spanish, Chinese, Malay, and American cooking, all represented in dishes with strong flavors and a preference for a mix of sweet, salty, sour, and umami.
These are some of the most typical dishes of the country:
ADOBO
One of the most emblematic dishes of the Philippines, adobo is usually made with chicken or pork marinated in a mixture of vinegar, soy sauce, garlic, bay leaves, and pepper, then cooked until the meat is tender. However, you can also find variants with seafood, beef, or even tofu for a vegetarian version.
Traditionally, cane vinegar is used, but coconut or white vinegar can also be used.
This dish is known for its strong flavor and versatility.
The meat is preferably marinated in the mixture overnight for a deeper flavor. After marinating, the meat is browned in a pan with a bit of oil. This step adds additional flavor and helps seal the meat’s juices. The browned meat is simmered in the marinade, often with added water, until tender and the flavors are well combined. This process can take between 30 minutes to an hour, depending on the type and size of the meat. Once the meat is cooked, the sauce can be reduced to concentrate the flavors. In some variants, sugar is added at this point for a sweet-salty balance.
There are regional variations like Adobo sa Gata, which includes coconut milk, Adobong Puti, which omits soy sauce, or Adobo sa Dilaw, which uses turmeric.
It is generally served with white rice, which helps absorb the flavorful sauce. It can also be accompanied by fresh salads or steamed vegetables to balance the dish.
Adobo is a symbol of Filipino culinary heritage. Its versatility and adaptability reflect the creativity and diversity of the country’s cuisine. Each family has its own secret recipe, passing down variations from generation to generation, making adobo an integral part of Filipino identity.
SINIGANG
A sour soup traditionally made with tamarind, though other sour fruits can also be used. Common ingredients include shrimp, fish, pork, or beef, along with a variety of vegetables like radish, spinach, and okra.
Sinigang is known for its ability to comfort and nourish, making it one of the most beloved dishes in the Philippines.
Pork is the most common meat, but beef, chicken, shrimp, or fish are also used. Tamarind is the traditional ingredient for sour flavor, but calamansi, sampaloc (a more sour tamarind variety), green mango, or even tomato can be used. Common combinations include white radish (labanos), spinach (or kangkong), green beans (sitaw), eggplant, and okra. Onions, tomatoes, and sometimes garlic are used to enrich the broth.
Water is boiled in a large pot, and the meat is added along with aromatics like onion and tomato, forming the base of the broth. The meat is cooked until tender. If using seafood or fish, they are added later to avoid overcooking. Tamarind or other sour ingredients are added to the broth. Traditionally, tamarind is boiled and strained to extract its juice, but tamarind powder mixes are also used for convenience today. Vegetables are added in stages, starting with those that take longer to cook (like radish and green beans) and ending with the more delicate ones (like spinach). The flavor is adjusted with fish sauce and salt, and it is simmered until all ingredients are well cooked and the flavors melded.
There are regional variations like Sinigang na Baboy, which uses pork, Sinigang na Hipon, made with shrimp, Sinigang na Isda, which uses fish, or Sinigang sa Miso, which adds fermented soy paste.
It is generally accompanied by white rice, which balances the soup’s acidity. It can also be served with additional fish sauce or calamansi to adjust the flavor to personal taste.
Sinigang is commonly served at family gatherings and special events, and each family has its own version.
KARE-KARE
A thick stew based on peanut butter, usually prepared with oxtail, tripe, and a mix of vegetables like eggplant, green beans, and banana blossoms. It is served with a shrimp paste called bagoong.
Traditionally, it uses oxtail, beef tripe, and beef feet, though it can also be made with chicken, pork, or even seafood. The sauce base is a mixture of peanut butter, toasted ground rice, and annatto, which gives it its characteristic color. It commonly includes eggplant, green beans (sitaw), banana blossoms (puso ng saging), and pak choi or spinach leaves. It is flavored with garlic and onion to enhance the flavor and served with a shrimp paste.
Tough meats like oxtail and tripe are simmered until very tender, a process that can take several hours, often in a pressure cooker to save time. Raw rice is toasted in a pan until golden brown, then ground into a fine powder. This ground rice is used as a thickener for the sauce. In a large pot, garlic and onion are sautéed until fragrant. Peanut butter, toasted rice powder, and water or broth are added. The mixture is stirred until the sauce is smooth and thick. Annatto may be added at this point for color. The cooked meat is added to the sauce and simmered until the flavors are well combined. Vegetables are then added and cooked until tender but still firm.
There are regional variants, with differences in whether oxtail, seafood, or tofu is used instead of meat.
It is traditionally accompanied by white rice, which helps absorb the sauce. The shrimp paste (bagoong) is essential, as its salty and fermented flavor contrasts and complements the smooth peanut sauce.
Kare-kare is usually prepared for special occasions and large family gatherings, symbolizing hospitality and community spirit in Filipino culture.
PANCIT
A generic term for noodles in the Philippines. There are many varieties.
These noodle dishes have Chinese influences but have been adapted and transformed to create a unique Filipino culinary experience.
Pancit Canton
Wheat noodles (canton), chicken, pork, shrimp, garlic, onion, cabbage, carrots, green beans, and soy sauce.
The noodles are stir-fried with meat and vegetables in a mixture of soy sauce and broth, creating a savory and colorful dish (similar to Chinese chow mein but with Filipino seasoning and style).
Pancit Malabon
Thick noodles (malabon), seafood like shrimp, squid, and mussels, annatto sauce, hard-boiled eggs, pork cracklings, and vegetables.
The noodles are mixed with a rich annatto and seafood sauce, garnished with hard-boiled eggs and pork cracklings for a crunchy touch. This pancit is known for its orange color and strong seafood flavor.
Pancit Bihon
Thin rice noodles (bihon), chicken, pork, shrimp, garlic, onion, cabbage, carrots, green beans, and soy sauce.
The noodles are soaked in water until soft, then stir-fried with meat, vegetables, and a mixture of soy sauce. It is one of the most popular pancit dishes and is characterized by its lightness and soft texture.
Pancit Palabok
Thin rice noodles, thick shrimp sauce with annatto, shrimp, pork cracklings, hard-boiled eggs, fried garlic, green onion, and calamansi.
The noodles are topped with a rich shrimp sauce and garnished with various ingredients, each contributing a unique flavor and texture.
Pancit Luglug
Similar to pancit palabok but with thicker noodles and a thicker sauce.
The thick noodles are mixed with a rich sauce and garnished with the same ingredients as pancit palabok. The main difference is the texture of the noodles and the thickness of the sauce.
Pancit is not only a delicious dish but also holds deep cultural significance in the Philippines. It is considered a symbol of longevity and good luck, making it a common presence at birthday parties, New Year’s Eve, and other important celebrations. The preparation and consumption of pancit are a beloved part of Filipino life, and each regional version of the dish reflects the country’s rich diversity.
HALO-HALO
It is an iconic Filipino dessert known for its mixture of colors, flavors, and textures. Its name literally translates to “mixed” in Tagalog, and it reflects the essence of the dish. It is especially popular during the summer months due to its refreshing nature.
It includes a variety of ingredients, and while the combinations may vary, some of the most common components are:
- Fruits: Banana, Jackfruit (langka), Mango, Ube (purple yam), Macapuno (young coconut meat)
- Gelatins: Agar-agar jelly, Coconut nata, Kaong (sugar palm fruit)
- Sweets and legumes: Red beans, Chickpeas, White beans, Sweet mung beans (monggo), Condensed milk
- Crushed ice: A large amount of crushed ice, which is the main component for cooling and refreshing the dessert.
- Milk: Evaporated or condensed milk poured over the ice to add creaminess.
- Toppings: Ice cream, usually ube or vanilla; Leche flan (a type of Filipino egg flan); Pinipig (toasted green rice).
The fruits should be peeled and cut, the gelatins and jellies should be in small pieces, and the beans and other sweets should be cooked and cooled.
Halo-halo is served with a long spoon to mix all the ingredients together. The idea is that each bite has a bit of each component, creating a mix of flavors and textures.
Halo-halo is a symbol of the diversity and cultural richness of the Philippines. The variety of ingredients reflects the mix of cultural influences that have shaped Filipino cuisine over the centuries. It is a dessert that celebrates abundance and joy and is enjoyed by people of all ages throughout the country.
There are other popular dishes in the Philippines like lechón, Bibingka, Lumpia, Balut, Tapsilog, and many more, which you can enjoy from street vendors or local restaurants.
Traveling is the best way to immerse yourself in a culture, and it is an adventure for all our senses.