top 10 delicacy in philippines

 1.ADOBO 

A classic dish influenced by the Spanish! Adobo refers to a common cooking process indigenous to the Philippines. Its main ingredients are those native to Southeast Asia - vinegar, soy sauce or patis (fish sauce), black peppercorns and cinnamomum tamala leaves. The dish is normally cooked with pork or chicken, and sometimes with only vegetables like kangkong (water spinach) or sitaw (green beans).

2.LECHON

This cherished dish, usually served at celebrations, comes in a number of forms, though its essentials are the same. It's a whole pig, roasted over a charcoal spit. One lechon is from Luzon, home island of the Philippines' capital, Manila, where the pig is roasted with simple salt-and-pepper seasoning, and the meat then dipped in a rich sauce of mashed pigs' liver, vinegar, brown sugar, garlic and onion.

3.KARE KARE

Another Filipino favourite that because of its long and involved cooking process is usually reserved for special occasions. It has a long history that goes back hundreds of years. There are many stories as to its origin - one stating is that it came from Pampanga - a province which became known all over the country as the ‘culinary capital of the Philippines’.

4.SINIGANG 

Some may say Sinigang is the unofficial national dish of the Philippines. It’s a classic Filipino soup characterised by its sour and savoury mix of flavours. It can be served on its own, or with steamed rice.

5.PANCIT 

Pamcit (pansit) is a term referring to various traditional noodle Filipino dishes. There are numerous types of pancit, which are named based on the type of noodle used, cooking method, place of origin, or the ingredients. Most pancit dishes are characteristically served with calamansi, as its freshly-squeezed juice may be used for seasoning.

6.HALO HALO

Time for something sweet. Say ‘hello’ to halo-halo! With its Japanese origins, this is an iconic Filipino shaved ice dessert that's assembled in a tall glass and mixed with various ingredients with a long-handled spoon. The name literally means ‘mix-mix’.

7.LUMPIA

Evolved from Chinese spring rolls, Lumpia is a simple and flavourful Filipino snack or side dish. Lumpia consists of a rice or flour dough wrap stuffed with meat often ground pork or beef), and vegetables such as cabbage, carrots, onions, and garlic. It’s then coated with egg wash and deep fried.

8.PUTO

Puto are Filipino steamed rice cakes — and there are as many varieties as there are regions of the Philippines. They’re traditionally made with ground rice that’s been soaked in water overnight, this version is easy to make at home with rice flour. Eaten alone or as an accompaniment to savoury dishes, such as dinuguan, pancit or sopas.

9.BIBINGKA

Bibingka is a type of baked rice cake - one of many traditional rice cake variations that the Philippines have. It tastes rather like rice pudding, though is much sweeter. It’s traditionally cooked in a terracotta oven, lined with banana leaves and is usually eaten for breakfast, or as a mid-afternoon snack, especially during Christmas. Of course, bibinka is just one of the many foods eaten at Christmas in the Philippines. For more on these and other festive traditions, read our interesting article on Christmas in the Philippines.

10.CASSAVA CAKE 

Cassava cake is a traditional snack cake made with grated cassava, coconut milk, and a layer of molten custard on top. The cake has a soft, slightly chewy texture similar to Hawaiian mochi butter cake and is gluten free.