Filipino food 101 March 07, 2015 by Jack Murnighan One month, an odyssey of flavors. Here are some of the highlights... A variety of dried fish and squids. These are delicious dipped in vinegar sauces and/or grilled. Bikol: a treat of grilled coconut rice (i think). Super yummy. Sinigang: the ubiquitous sour tamarind soup, a Filipino classic. Street food in Manila, including chicken adobo (top), pancit canton (the noodles) and veggies cooked in coconut milk Fish-head sinigang in Iloilo, a town in the Vasayas. Delicious. The classic crispy pata: pork knuckle. A Manila streetfood staple: batter-fried duck egg. One of my standard breakfasts: pancit with assorted vegetables and a balut on the side. Eatery food in Iloilo: munggo (mung bean soup) and pickled anchovies. Lechon kawali! One of the many variations of fried pork meat/skin. Popular fast food: Filipino spaghetti, fried chicken, lumpia (summer rolls), and pichi pichi -- a steamed cassava dessert, this time covered in cheese. Pork adobo: a classic. One of the best things I ate: kinilaw (Filipino ceviche) in Iloilo. My favorite Filipino food? Sisig -- pig face salad -- here bought on the street in Manila. Tapa: fried marinated beef. Turmeric chicken (manok) and sisig Lunch on the island of Negros Orientales: grilled fish, prawn sinigang, and tomato/ginger/chili salad. Yum!