Filipino food 101

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!