Tinapa

Tinapa is the Filipino term for fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from milkfish, which is locally known as bangus.

Okay, story time. 

We weren't really the rich type in terms of financial status ~and as that a fact, we were not really eating the only-rich-can-afford foods so once in awhile we will be eating tinapa, daing, or tuyo. Some would not want these delicacy, but not me.

I have loved these smoked fish slash dried fish.

Actually, this is the time where I eat much carbohydrates! 

Adobo

Adobo is also the name of a common and very popular cooking process in the Philippines. It is considered a national group of dishes. Typically, pork or chicken, or a combination of both, is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. This dish originates from the northern region of the Philippines.

Adobo has gone mainstream in the last years. It became a band, a movie, and a name. It has reached the western countries, the deserts and the land down under. It has been chosen as part of birthdays.

It became famous for being famous.

Longganisang Lucban

Longganisang Lucban is a specialty of Lucban in Quezon Province. A local sausage in that place where the butcher will have a roasted suckling pig on display or garlands of longganisa.

Dinuguan

Dinuguan is also called dinardaraan in Ilocano, or pork blood stew in English is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. The term dinuguan comes from the word dugo meaning blood. It is recognizably thick and dark, hence the Westernized euphemism "chocolate meat." It is similar to the Singapore dish pig's organ soup, differing in that it does not contain vegetables and has a characteristically thick gravy. It is frequently considered an unusual or alarming dish to those in Western culture, though it is rather similar to European style blood sausage or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the ancient Spartan dish known as black gruel whose primary ingredients were pork, vinegar and blood. Dinuguan is often served with white rice or a Filipino rice cake called puto.

A similar dish is also known among the Bataks of Indonesia, called sangsang. Sangsang is made from pork or dog meat or more rarely, water buffalo meat, coconut milk and spices including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman the fruit of a native shrub similar to Sichuan pepper.

Sangsang has special significance to the Bataks, as it is an obligatory dish in Batak marriage celebrations. 

Pili Nuts

Pili Nuts

I am the tastiest nut! Pili Nuts also known as the Philippine nut and considered the most important nut in the world.

Balot

A balut or balot is a fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell. They are common, everyday food in some countries in Southeast Asia, such as in the Philippines, Cambodia, and Vietnam. Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, balut are mostly sold by street vendors at night in the regions where they are available. They are often served with beer. The Filipino and Malay word balut  means "wrapped" depending on pronunciation