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Updated by Alvin Garais on Oct 01, 2017
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Alvin Garais Alvin Garais
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TOP 10 Exotic Dishes In The Philippines

Filipinos absolutely love to eat! When it comes to food, Filipinos can certainly offer something exotic to the taste buds.

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10. Isaw, Betamax, Gizzard

10. Isaw, Betamax, Gizzard

All of these three are grilled, and there are basically sold everywhere in the country, most especially in places near university belts. Isaw is chicken intestines, betamax is grilled blood cubes, and gizzard is basically grilled chicken gizzard.

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9. Balut

9. Balut

Balut is a duck egg. To be more specific, it’s a developed duck egg, which of course means that there’s a little baby duck inside it. It’s very popular among the locals. It has this bit of broth that has a distinct taste, and some egg yolk and hardened albumen. Some would put vinegar in it, others would just put a bit of salt.

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8. Abuos (Ilocos)

8. Abuos (Ilocos)

Abuos is a delicacy in Ilocos made of ant egg, usually served as adobo, sauteed with garlic, or eaten raw.

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7. Butete Tugak (Pampanga)

7. Butete Tugak (Pampanga)

Butete Tugak is quite popular in Pampanga. These frogs are those that roam around farms during the rainy season. They’d remove the skin, season it with salt and pepper and stuff it with sautéed ground pork.

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6. Soup No. 5 (Manila and Cebu)

6. Soup No. 5 (Manila and Cebu)

This story behind this soup is as mysterious as its name. Soup No. 5 looks like a regular meat soup, but it is actually made of bull or ox penis and testicles, and is believed to be an aphrodisiac. Some restaurants in Binondo serve this dish, and it can also be found in Cebu, where it is known as Lanciao.

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5. Tuslob-buwa (Cebu)

5. Tuslob-buwa (Cebu)

Tuslob-buwa in Cebu is an exotic dish that is made of pig’s brain and liver best served with rice balls (puso). The brain and the liver are boiled until they’re reduced to a simmering pool of.. exoticness. Tsulob buwa literally means “to dip into bubbles”. They say it tastes better than it looks and that you wouldn’t even guess the ingredients if you weren’t aware.

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4. Kamaru (Pampanga)

4. Kamaru (Pampanga)

This exotic dish from Pampanga consists of rice field crickets which are pests that farmers harvest to save their crops. The best way to cook these crickets is by cooking it adobo style but locals also fry it. A bite will produce a crunch and then comes the mushy insides of the cricket. The people brave enough to have tried this has likened the taste to that of a shrimp.

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3. Tamilok (Palawan)

3. Tamilok (Palawan)

Tamilok is a dish with the main ingredient being woodworms found in mangroves in Palawan. Locals say the taste of the worms is similar to oysters and you can keep it like a mantra in your head as they slide down your throat.

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2. Sea Urchins (Pangasinan, Bohol)

2. Sea Urchins (Pangasinan, Bohol)

In Pangasinan, Bohol, and a lot of other places, sea urchins are food. The yellow/orange insides can be eaten raw or kinilaw and they taste like oysters.

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1. Salagubang (Nueva Ecija)

1. Salagubang (Nueva Ecija)

Adobong Salagubang is a favorite of the people from Nueva Ecija. Much like Kamaru (rice field cricket), they’re crunchy on the outside and gooey on the inside and is popular for being pulutan.