- Posted April 30, 2012 by
This iReport is part of an assignment:
It's true - there's more to Filipino food that balut.
Photograph 1 shows some classic Filipino dishes such as Aligue Rice, Monggo with Chicharon, and Tilapia with Coconut Milk. The last picture is a new take on the classic Kare-Kare (Crispy Pata was used instead of the usual beef shank and tripe).
Photograph 2 is Fried Frog Legs and Ilocano Longganisa, both of which are specialties in the northern province of Ilocos.
Photograph 3 is a collection of seafood delights from Cebu - Adobong Pusit, Chilli Shrimps, Giant Clam in Soup, Butter Garlic Clams, and Sweet and Sour Fish.
For food worthy of a heart attack, photograph 4 shows Crispy Pata, Chicken BBQ with Java Rice, Chicken and Pork Issaw, Grilled Squid, and Pusit ala Pobre.
If photograph 4 wasn't enough to stop your heart, check out photograph 5 for different variants of Pork Sisig.
Pancit Palabok, Assorted Seafood (fresh from Dampa), Mechado, and Beef Salpicao are some of the food shown in photograph 6.
And finally dessert on photograph 7. On the left is the locally-famous mango crepe with vanilla ice cream and chocolate syrup from Cafe Breton called La Pinay; and on the right is probably the best Halo-Halo in town from Razon's.
Told you there's more to Filipino food than balut.