17 Exotic Filipino Dishes To Challenge Your Taste Buds

Balut

Balut

In the Philippines, a beloved snack called Balut has gained popularity for its unique composition – a hard-boiled duck egg that’s been incubated for up to 18 days or more. The distinctive features of this egg can vary depending on the length of its development period.

Balut is typically sold in the streets and savored with a dash of salt, paired with the pungent flavor of sukat tuba, also known as coconut sap vinegar.

Tuslob-Buwa

Tuslob-Buwa

In the Philippines’ Central Visayas region, Tuslob buwa stands out as an intriguing street food experience. While it’s a must-try when visiting, this recipe serves as a guide for those who’d like to recreate the dish at home. The unique charm of Tuslob buwa lies in its primary ingredients: pork liver and brain. These innards are slow-cooked with a combination of pork stock, garlic, soy sauce, onions, chilies, and shrimp paste, resulting in a rich and savory stew.

To complete the meal, the cooked mixture is typically served with pusô or hanging rice, perfect for dipping into the flavorful dish.

Tamilok

Tamilok

While many may mistakenly associate tamilok with woodworms, scientific classification reveals it to be a bivalve mollusk, specifically a marine creature that inhabits the decaying remnants of mangroves. This intriguing organism is characterized by its slimy gray appearance and can grow up to one foot in length.

When consumed, tamilok boasts a flavor profile reminiscent of oysters, harmoniously pairing with ingredients like onions, chili peppers, coconut vinegar (sukang tuba), and calamansi juice.

Abuos

Abuos

Abuos, a unique Filipino culinary delight, is often misunderstood due to its unconventional ingredients. At its core, abuos is an exotic dish comprising sautéed or stir-fried red weaver ant pupae, expertly combined with aromatics like onions, cloves, tomatoes, and eggs. Some enthusiasts affectionately refer to it as ‘ant-egg caviar’ for its intriguing texture and flavor profile.

While traditional cooking methods may involve an adobo-style preparation, more daring gastronomes prefer to indulge in the raw form. The pupae or eggs themselves resemble legumes and boast a distinctively sour taste that can be both surprising and invigorating.

Dinuguan

Dinuguan

In the realm of Filipino cuisine, dinuguan – also known as pork dinuguan – stands out as a unique and flavorful dish that relies heavily on pork blood as its primary component. Characterized by a rich, savory taste with a subtle tanginess, this stew is sure to tantalize the taste buds.

To create this delectable concoction, one begins by sautéing onions and garlic until they’re soft and fragrant.

Next, it’s time to brown the pork to perfection before adding water infused with dry herbs and a splash of vinegar to tenderize the meat. A pop of color and added depth is provided by the inclusion of chopped green peppers. Once the dish has reached the desired level of doneness, the blood is incorporated and thoroughly cooked, resulting in a hearty and satisfying meal.

Ginataang Kuhol

Ginataang Kuhol

In the realm of unusual Filipino recipes, ginataang kuhol stands out for its unique combination of flavors and textures. This savory stew features edible snails cooked to perfection in coconut milk, infused with a medley of herbs, spices, and vegetables. For added depth, some variations may include soy sauce. When served alongside steamed rice, it’s a satisfying main course that showcases the country’s rich culinary heritage.

Soup Number Five

Soup Number Five

In Filipino cuisine, Soup Number Five is a unique and flavorful dish that has gained popularity due to its bold ingredients and aromatic flavors. At its core, the soup is made with bull’s penis and testicles, which are seasoned with fish sauce and an abundance of freshly ground black pepper. When served as a pulutan, or snack, during drinking sessions, Soup Number Five provides a savory and hearty accompaniment to social gatherings.

The distinct flavor profile is achieved through a harmonious blend of lemongrass, ginger, chili peppers, and the subtle nuances of sibot herb mix. Interestingly, some individuals have come to appreciate the soup for its alleged aphrodisiac properties, adding an extra layer of intrigue to this already exotic dish.

Betamax

Betamax

Betamax, a quintessential Filipino street food, boasts an unconventional ingredient: chicken blood. This unassuming component is transformed into a versatile culinary delight that can be enjoyed at any time of day, whether it’s during a night out with friends, a casual meal, or a late-night snack craving.

The process of preparation involves drying and shaping the blood into cubes, which are then skewered and grilled to perfection, infused with the savory flavors of soy sauce, oil, and banana ketchup. When served with a tangy dollop of spiced vinegar and steamed rice, Betamax is elevated to new heights of culinary satisfaction. For many Filipinos, this humble dish is often paired with a cold beer, making it a beloved accompaniment to social gatherings or casual nights in.

Helmet

Helmet

The concept of a ‘helmet’ often evokes images of protective headgear worn by cyclists and motorcyclists. However, for many Filipinos, the term takes on a whole different meaning – it’s a popular local dish that’s just as delicious as it is unexpected. The dish itself bears a striking resemblance to Betamax, with marinated chicken heads skewered onto bamboo sticks and grilled until they’re nicely charred.

Isaw

Isaw

If you’re planning a trip to the Philippines, do not miss out on the opportunity to try Isaw, a unique street food that’s sure to tantalize your taste buds. This popular snack is often served with a tangy accompaniment, such as sweet sauce, soy sauce, or spiced vinegar, which complements its rich flavor profile.

What makes Isaw truly distinctive is its base ingredient: cleaned and pre-cooked chicken or pig intestines that are seasoned with soy sauce and ketchup before being grilled to perfection, resulting in a delightful smoky char.

Walkman

In the Philippines, one of the most iconic street food barbecues is the walkman or BBQ-style pork ear. This mouthwatering treat has gained a cult following for its unbeatable combination of tender texture and sweet-savory flavor profiles, all at an affordable price. To create this culinary delight, pre-cook chopped pork ears in a mixture of water, garlic, onions, soy sauce, vinegar, and peppercorn until they’re fall-apart tender.

Then, skewer them onto barbecue sticks and grill them over low heat charcoal for a smoky finish. Voilà! Your walkman is ready. Interestingly, the Pinoy term ‘walkman’ didn’t originate from its texture or cooking method. Instead, it’s named after the old-school portable audio player, Walkman, which became incredibly popular in the Philippines during the 1980s. Who knew that a retro gadget would inspire such a beloved street food?

Betute Tugak (Deep-fried Stuffed Frogs)

Betute Tugak (Deep-fried Stuffed Frogs)

In the Philippines, particularly in Luzon areas, betute tugak – deep-fried edible frogs – are a popular choice for both main courses and pulutan (appetizers). But what sets them apart is their unexpected similarity to chicken. The secret lies in the careful preparation of these frog delicacies. Before stuffing the ground pork mixture with garlic, onion, salt, and vinegar, it’s crucial to thoroughly clean the frog by removing its skin, head, and intestines.

Lengua Estofada

Lengua Estofada

Lengua estofada, a predominantly Hispanic dish, boasts a unique appeal with its ox tongue cooked to perfection in a rich tomato sauce. The harmonious balance of flavors and textures stems from the thoughtful inclusion of pungent garlic, briny green olives, savory oyster sauce, and beef bouillon cube. This exceptional culinary creation is often accompanied by crispy fried potatoes, sautéed mushrooms, or steamed rice, elevating the dining experience to new heights.

Pinikpikan

Pinikpikan

In a culinary practice that sparks both fascination and revulsion, some cultures prepare Pinikpikan by brutally beating a live chicken with a stick before cooking it. The term originates from the Ilocano language, where ‘pikpik’ roughly translates to ‘to hit repeatedly’.

According to the Igorots, indigenous people of Northern Philippines, this gruesome ritual is believed to enhance the flavor of the dish by bringing blood to the surface of the chicken’s flesh after cooking, supposedly resulting in a more savory and aromatic taste.

Chicharon Bulaklak

Chicharon Bulaklak

In many Filipino households, chickaron bulaklak is a beloved snack or side dish that’s often served during special occasions and everyday meals alike. This crispy and flavorful treat is made by seasoning pre-boiled pork intestines with a blend of aromatic herbs and spices before deep-frying them to a golden brown perfection. When serving, many Filipinos like to pair it with steamed rice and a drizzle of spicy vinegar for added zest.

To ensure the best results, be sure to drain any excess oil from the fried chickaron using kitchen paper towels after cooking.

Adidas

Adidas

As you wander through the bustling streets of the Philippines, a familiar sight greets your eyes – marinated chicken feet sizzling away on grills, served alongside pusô (hanging rice) and a sweet soy-based sauce. This popular street food is none other than adidas, aptly named after its resemblance to the three stripes found in Adidas’ iconic logo. With their bold smoky flavor, these adidas are best paired with a cold beer or enjoyed with a plate of steaming hot rice.

Adobong Kamaru

Adobong Kamaru

For thrill-seekers, this Filipino dish is the ultimate adventure waiting to happen. And yes, you read that right – it features insects as its main ingredient. But don’t let that scare you off just yet. Adobong kamaru is a culinary experience like no other, made possible by the star of the show: edible mole crickets. This peculiar dish is a harmonious blend of vinegar, tomatoes, onion, garlic, and chili peppers, all coming together to create a flavor profile that will leave you wanting more.

To bring this unusual recipe to life, start by giving those crickets a good wash. Then, sauté the aromatics – garlic and onion – before mixing them with the remaining ingredients. Trust us, your taste buds will thank you for taking the leap and trying something new.

The bottom line

When planning a trip to the Philippines, it’s essential to be prepared for the diverse array of exotic foods that await you. To help get your culinary adventure started on the right foot, consider trying some of the country’s most iconic dishes, such as balut, and gradually work your way up to more unusual options like betute tugak, helmet, and adobong kamaru.

For added inspiration, be sure to check out our other articles in the Filipino Recipe Series, featuring a range of sweet treats and savory appetizers. By exploring these 17 exotic Filipino dishes, you’ll be well on your way to completing your gastronomic travel experience in one of Asia’s most welcoming countries.

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