Filipino food. The words probably conjure images of succulent Lechon, the crispy-skinned roasted pig, or maybe the comforting tang of Sinigang, the sour tamarind soup. Perhaps even Adobo, the ubiquitous, savory, soy-sauce braised dish that serves as the unofficial national dish. But beyond these culinary staples lies a world of flavors and textures that might raise an eyebrow, spark curiosity, or even elicit a gasp. We’re diving headfirst into the intriguing and sometimes challenging realm of what many might consider, well, *weird Filipino food*.
What exactly *is* “weird” food? Is it something that deviates from our preconceived notions of what’s edible? Is it based on ingredients, preparation, or cultural context? The truth is, “weird” is entirely subjective. What one culture considers a delicacy, another might find appalling. Consider escargots in France, the thought of eating snails may elicit disgust in some while it is a sought-after delicacy in French cuisine. The same goes for the creamy pungency of blue cheese – a delight to some, and simply revolting to others. So, let’s set aside our preconceived notions and embark on a culinary adventure, exploring the fascinating and often misunderstood dishes that make up the less-traveled corners of Filipino cuisine. These dishes, though initially perceived as unusual, are often deeply entrenched in Filipino culture, history, and a unique resourcefulness born from necessity.
The Intriguing World of Balut
No discussion of weird Filipino food is complete without mentioning Balut. This is practically the poster child for adventurous eating in the Philippines. What exactly is Balut? It’s a developing duck embryo, typically around eighteen days old, boiled and eaten straight from the shell. The process is fairly simple. It’s boiled, cracked, and seasoned with a dash of salt and a sip of the broth that forms within the shell.
Imagine cracking open the shell. The aroma is… distinct, a combination of cooked egg and something vaguely gamey. Inside, you’ll find the partially formed duckling, complete with bones, feathers, and beak. The texture is a mix of soft yolk, slightly chewy white, and the aforementioned crunch of bones.
Balut isn’t a modern invention; it’s a tradition passed down through generations. It’s believed to have originated in China, but Filipinos have wholeheartedly embraced it, making it a popular street food and a source of protein, particularly in rural areas. It is said that it is an aphrodisiac as well.
Culturally, Balut is more than just a food source. It’s often consumed as an *pulutan*, a snack eaten while drinking beer. It is enjoyed as a night time snack as you stroll around the city or in a small local bar with friends. Street vendors pushing carts of balut can be found throughout the Philippines. It is a common sight and you may even hear them call out loudly “Baluuuuuut!” to attract customers.
The taste? Well, that’s where things get interesting. The yolk is rich and creamy, similar to a hard-boiled egg. The broth is savory and flavorful. The duck embryo itself has a slightly gamey taste and a texture that takes some getting used to. Many describe it as a “chicken-y” flavor, but with a more intense, almost earthy note.
I remember the first time I tried Balut. I was hesitant, to say the least. The sight of the embryo was a bit unsettling. But I was with a group of Filipino friends who were enthusiastically encouraging me. They seasoned it with a touch of chili vinegar and taught me how to slurp the broth. After the first bite, I was surprised. It wasn’t nearly as bad as I had imagined. The yolk was delicious, and the broth was surprisingly flavorful. While I wouldn’t say I became a Balut convert overnight, I definitely gained a newfound respect for this unique Filipino delicacy. You can find Balut pretty much anywhere in the Philippines, from street vendors to restaurants specializing in Filipino cuisine.
Dinuguan: More Than Just Chocolate Meat
Next up is Dinuguan, a dish that often raises eyebrows with its name. It’s often referred to as “chocolate meat” due to its dark, rich color. But don’t be fooled, there’s no chocolate involved. The key ingredient is pig blood. While the concept may seem off-putting to some, Dinuguan is a beloved comfort food in the Philippines.
Dinuguan is a savory stew made with pork, typically including offal like intestines and lungs, simmered in a rich, dark gravy made from pig blood, vinegar, garlic, onions, and chili peppers. The vinegar acts as a crucial ingredient, not only flavoring the dish but also preventing the blood from clotting. The dish is cooked until the pork is tender and the sauce has thickened to a rich, glossy consistency.
Dinuguan’s origin story is tied to the resourcefulness of Filipino cooks. Blood is a readily available byproduct of slaughtering animals, and Filipinos, known for their “walang tapon” (no waste) mentality, found a way to make it delicious.
Dinuguan is often served during special occasions and family gatherings. It’s a popular dish during fiestas and Christmas celebrations. It is very delicious and goes well with white rice.
The flavor of Dinuguan is a complex dance of savory, tangy, and spicy notes. The vinegar provides a pleasant sourness that balances the richness of the blood. The garlic, onions, and chili peppers add depth and heat. The texture is equally appealing, with the tender pork and the slightly grainy, almost creamy sauce.
I have a friend, Maria, who absolutely adores Dinuguan. “Growing up, my grandmother would make Dinuguan every Christmas,” she told me. “The smell of it cooking would fill the whole house. It’s a taste of home for me. And it’s delicious, you know? Don’t be scared of the blood!”
Dinuguan can be found in many Filipino restaurants and eateries throughout the Philippines.
Grilled Goodness: Exploring the World of Isaw
Let’s move on to something grilled: Isaw. This popular street food consists of grilled chicken or pork intestines. Yes, you read that right. Intestines. Before you recoil in horror, hear me out.
Isaw is prepared by thoroughly cleaning the intestines, marinating them in a mixture of vinegar, soy sauce, garlic, and spices, and then grilling them over charcoal. The grilling process gives them a smoky flavor and a slightly crispy texture. The cleaning process is tedious and laborious, requiring much care in ensuring the intestines are thoroughly washed and cleaned.
Isaw is a budget-friendly and tasty snack that is a staple in many Filipino cities.
Isaw is a ubiquitous sight on Filipino streets, particularly in the evenings. Vendors set up their grills, filling the air with the tantalizing aroma of smoky meat. It’s a popular after-school snack for students and a favorite *pulutan* for adults enjoying a night out.
The taste of Isaw is surprisingly addictive. The grilling process caramelizes the marinade, creating a sweet and savory glaze. The texture is a delightful combination of crispy and chewy. It’s often served with a dipping sauce made from vinegar, onions, and chili peppers.
I spoke to a street vendor named Mang Ben who has been selling Isaw for over twenty years. “Isaw is for everyone,” he said. “Rich or poor, everyone loves Isaw. It’s cheap, it’s delicious, and it’s a taste of the Philippines.”
You can find Isaw being sold by street vendors throughout the Philippines, especially during nighttime hours.
Tamilok: The Woodworm Delicacy
Venturing further into the realm of unusual Filipino food, we encounter Tamilok, also known as woodworms or shipworms. These aren’t actually worms but mollusks that bore into mangrove wood. And yes, Filipinos eat them. Raw.
Tamilok is harvested from mangrove trees in certain coastal regions of the Philippines. The woodworms are extracted from the wood, cleaned, and typically eaten raw, often dipped in vinegar, onions, and chili peppers.
Tamilok is considered a delicacy in Palawan and other coastal provinces. It’s seen as a source of protein and a unique culinary experience. Eating the Tamilok fresh is a way of life in the island.
The taste of Tamilok is often described as similar to oysters, with a slightly briny and earthy flavor. The texture is soft and slippery. It is best eaten when fresh and newly harvested.
My friend, Gina, who grew up in Palawan, described her first encounter with Tamilok. “I was a little girl, and my grandfather took me to the mangroves,” she said. “He showed me how to find Tamilok and how to eat it. At first, I was hesitant, but he told me it was a special treat. I tried it, and I was surprised. It tasted like the sea.”
Why “Weird” Isn’t Always Bad
So, why do we label these foods as “weird” in the first place? It all comes down to cultural conditioning. Our food preferences are shaped by our upbringing, our environment, and our exposure to different cuisines. What’s considered normal in one culture might be completely foreign and even repulsive in another.
But it’s important to remember that “weird” doesn’t necessarily mean “bad.” Many of these unusual Filipino foods are incredibly nutritious and sustainable. They represent a resourcefulness and an ingenuity that should be celebrated. They are also a testament to the diversity and richness of Filipino culture.
Embrace the Adventure
Ultimately, trying “weird” Filipino food is an act of cultural immersion. It’s a way to step outside of your comfort zone, challenge your preconceptions, and experience a different way of life. It’s a culinary adventure that can lead to unexpected discoveries and a deeper appreciation for the world around us. You may even discover new flavors and textures that you actually enjoy.
So, the next time you find yourself in the Philippines, don’t be afraid to venture beyond the familiar. Be open to trying something new, something different, something that might even seem a little bit “weird.” You might just surprise yourself. Explore the wild world of weird Filipino food, you might find your next favourite dish!
