Filipino cuisine offers a unique blend of flavors influenced by Spanish, Chinese, and Malay traditions.
From savory stews to crispy fried dishes, Filipino food is known for its bold tastes and creative combinations that appeal to adventurous food lovers.
You’ll discover that exotic Filipino recipes often feature ingredients that might seem unusual but create delicious results.
Whether you’re looking for something like chicken adobo with its tangy soy-vinegar sauce or more daring options like dinuguan (pork blood stew), Filipino cooking provides a wealth of exciting culinary experiences that can expand your cooking repertoire beyond familiar favorites.
1. Tinolang Palaka
Tinolang Palaka is a Filipino soup dish made with frog meat. It’s often compared to chicken soup in flavor and texture, but with its own unique taste.
This exotic dish combines frog legs with ginger, onions, and green papaya in a light, refreshing broth.
Many Filipinos enjoy this soup, especially during cold, rainy days.
You can prepare Tinolang Palaka quickly, making it a convenient option when you want something warming yet different.
The dish typically includes green leafy vegetables like malunggay or chili leaves for added nutrition.
If you’re feeling adventurous in the kitchen, this Filipino delicacy offers an interesting way to expand your culinary horizons.
2. Adobong Itik
Adobong Itik is a savory Filipino dish made with duck instead of the more common chicken or pork. The duck meat gives this adobo variation a richer, more distinctive flavor profile.
This dish follows the classic Filipino adobo cooking method, where duck is marinated and simmered in a mixture of vinegar, soy sauce, garlic, bay leaves, and peppercorns. The acidity from the vinegar helps tenderize the naturally tougher duck meat.
You’ll find that Adobong Itik has a tangier taste compared to other adobo versions. Some variations include adding coconut milk to balance the acidity and create a creamier sauce.
When serving Adobong Itik, pair it with steamed white rice to soak up the flavorful sauce.
3. Calderetang Kambing
Calderetang Kambing is a popular Filipino goat stew cooked in a tomato-based sauce. This rich dish features tender chunks of goat meat, known as chevon in culinary terms.
The stew typically includes potatoes, carrots, and garlic for additional flavor and substance.
You’ll find the combination of tomato sauce and liver paste creates a deep, complex taste that makes this dish special.
While traditionally made with goat, some modern versions use alternative meats.
You can serve this hearty stew with steamed rice for a complete meal that showcases the unique flavors of Filipino cuisine.
4. Ginataang Suso
Ginataang Suso is a Filipino exotic dish made with snails cooked in creamy coconut milk. This delicacy has been enjoyed in the Philippines for many years.
To prepare this dish, you first clean the snails thoroughly. Then you cook them in coconut milk with spices and vegetables like malunggay (moringa leaves).
The dish has a rich, creamy texture from the coconut milk and a unique flavor from the snails.
You can find this exotic food in various regions of the Philippines, especially in Cavite.
When eating Ginataang Suso, you need to extract the meat from the shell. Many Filipinos consider this dish a special treat worth trying.
5. Chicharon Bulaklak
Chicharon Bulaklak is a popular Filipino appetizer made from deep-fried ruffled fat. The name translates to “flower crackling” due to its flower-like appearance when cooked.
This exotic dish is commonly served as a beer match or “pulutan” in the Philippines. You’ll often find it accompanied by spicy vinegar dipping sauce that perfectly complements its crunchy texture.
To prepare Chicharon Bulaklak, the mesentery or ruffle fat is cleaned thoroughly, boiled until tender, then deep-fried until crispy. Some recipes use a pressure cooker to tenderize the meat faster.
The result is a crunchy, savory snack that’s irresistible despite its unconventional main ingredient.
6. Dinuguan
Dinuguan is a savory Filipino stew made with pork and pig’s blood. The dish gets its dark color and rich texture from the blood, which creates a thick gravy-like sauce.
You’ll find this dish commonly served at Filipino gatherings. It features chunks of pork (usually shoulder or belly) simmered with garlic, onions, and hot peppers.
The name “dinuguan” comes from the Filipino word for blood, “dugo.”
While it might sound unusual if you’re unfamiliar with blood-based dishes, many Filipinos consider it comfort food.
Dinuguan is traditionally eaten with rice or a rice cake called puto. The combination of the savory stew with the slightly sweet puto creates a perfect balance of flavors.
7. Inihaw na Tuna
Inihaw na Tuna is a popular Filipino grilled fish dish. The word “inihaw” means grilled in Filipino, and this dish showcases fresh tuna cooked over hot charcoals.
You can prepare this dish using different cuts of tuna, with the belly and jaw being favorites. The fish is typically marinated in a mixture of soy sauce, calamansi (Filipino lime), and black pepper.
For the best flavor, marinate the tuna overnight. Some recipes add Worcestershire sauce or create a teriyaki-style marinade for extra depth.
Serve your grilled tuna with a fresh mango salsa made from diced mangoes and tomatoes for a perfect flavor combination.
8. Balut
Balut is a fertilized duck egg that’s considered a Filipino delicacy. The egg contains a developing duck embryo that’s boiled and eaten from the shell.
To prepare balut, you simply boil the fertilized eggs for about 20-30 minutes. When eating, crack the shell, sip the broth, and then eat the contents with salt or a dipping sauce made from vinegar and chili.
In the Philippines, balut is often enjoyed as a street food or snack. Some people also cook it further by making “Adobong Balut,” where the peeled eggs are stir-fried with garlic, soy sauce, and bay leaves.
Trying balut is considered an adventurous culinary experience that gives you a taste of authentic Filipino food culture.
9. Adobong Kamaru
Adobong Kamaru is a unique delicacy from Pampanga province in the Philippines. It features mole crickets (kamaru) cooked in the classic Filipino adobo style.
To prepare this dish, the mole crickets are first boiled in vinegar and garlic. They’re then sautéed with oil, onions, and chopped tomatoes until they turn brown and crunchy.
This exotic dish is considered a local delicacy in Pampanga and parts of Nueva Ecija.
If you’re feeling adventurous, you might want to try this protein-rich alternative to conventional meat dishes.
The flavor profile is similar to other adobo dishes – savory, tangy, and garlicky – but with the unique taste and texture of the crickets.
10. Soup No. 5
Soup No. 5 is one of the more adventurous Filipino dishes you might encounter. This exotic soup is made from bull’s testes and male organ, giving it a unique place in Filipino cuisine.
Many locals believe this soup has aphrodisiac properties. Some also claim it works as a hangover cure or energy booster.
You’ll find Soup No. 5 commonly served at street food stalls in places like Manila. The meat is typically cleaned thoroughly, then simmered with vegetables and spices to create a flavorful broth.
If you’re feeling adventurous during your Filipino food explorations, this dish represents the bold flavors and waste-nothing approach of traditional Filipino cooking.
11. Tamilok
Tamilok, often called “woodworm,” isn’t actually a worm but a mollusk that burrows into mangrove wood in coastal areas of the Philippines, particularly in Palawan.
When fresh, tamilok has a soft, slimy texture similar to oysters with a slightly musky seafood flavor. You can eat it raw, typically dipped in vinegar with chili and calamansi.
If you’re hesitant to try raw tamilok, fried versions are available that resemble calamari. Many locals enjoy tamilok as pulutan (finger food) paired with cold beer.
Eating tamilok has become a popular food challenge for tourists visiting Palawan, though locals consider it a normal delicacy.
12. Etag
Etag is a traditional cured meat from the Mountain Province in the Philippines, especially popular in Sagada. This unusual delicacy involves preserving pork by salt-curing and smoking it for several weeks.
The meat develops a strong, distinctive flavor that some compare to very pungent cheese. Many Filipinos consider it an acquired taste due to its intense aroma.
You can use etag to flavor stews and vegetable dishes like pinikpikan. The small amount of meat adds a rich, smoky depth to any dish it’s added to.
When cooking with etag, remember a little goes a long way because of its concentrated flavor.
13. Ant Eggs
Ant eggs, known as “abuos” or “abuhos” in the Philippines, are a unique delicacy from Northern Luzon, particularly in the Ilocano region. These are not actually eggs but the soft white larvae of red weaver ants.
To prepare this exotic dish, the ant larvae are typically stir-fried with simple ingredients like garlic, onions, and tomatoes. The flavor is surprisingly tangy, with many describing it as lemony or similar to vinegar with sweet-sour notes.
You can find abuos in mountain areas like Danglas, Abra. They’re usually sold at local markets for affordable prices and are considered a nutritious protein source by locals.
14. Ginataan Na Sugpo
Ginataan Na Sugpo is a delicious Filipino dish featuring head-on prawns cooked in aromatic coconut milk. This creamy seafood recipe combines the sweetness of prawns with the richness of coconut milk.
The dish gets its flavor from a blend of aromatic ingredients like lemongrass, ginger, garlic, and chiles. Some versions include fish sauce or anchovies for added depth.
You can enhance your Ginataan Na Sugpo with vegetables such as kabocha squash or long beans. The result is a hearty, flavorful meal that pairs perfectly with steamed rice.
This quick and easy recipe makes an impressive addition to your Filipino cooking repertoire. The coconut-based sauce creates a creamy texture that perfectly complements the tender prawns.
15. Shrimp and Fish Sinigang
Sinigang is a beloved Filipino dish known for its sour broth. This seafood version combines tender shrimp and fish with vegetables in a tamarind-based soup.
The dish typically includes tomatoes, bok choy, okra, and string beans. The shrimp heads are often sautéed in oil first to extract more flavor before simmering everything together.
You can adjust the sourness level by adding more or less tamarind. This comforting stew serves 4-6 people and pairs perfectly with steamed rice.
The simple preparation makes it ideal for weeknight dinners, but it’s flavorful enough for special occasions too.
16. Burong Isda
Burong Isda is a traditional Filipino fermented dish made with fish and rice. This unique delicacy comes from the northern regions of the Philippines, particularly Pampanga.
To make Burong Isda, fresh fish fillets are rubbed with sea salt and left to dry for about an hour. The fish is then layered with mashed cooked rice that has been mixed with salt.
The mixture ferments for several days, developing a tangy, sour flavor that many Filipinos love.
You can serve it with fresh tomatoes and a squeeze of calamansi for a truly authentic experience.
When preparing this at home, make sure to use the freshest fish possible for the best results.
17. Ginisang Abuos
Ginisang Abuos is a distinctive Filipino delicacy made from the pupae of red weaver ants. This exotic dish is prepared by sautéing or stir-frying the ant pupae with onions, tomatoes, and garlic.
The dish originates from the Ilocos region, where it’s considered a prized specialty. When cooked properly, Ginisang Abuos has a unique flavor that’s often described as slightly nutty with a creamy texture.
You can enhance the taste by adding a dash of salt and pepper. Some cooks also include green chilies for extra spice. If you’re feeling adventurous with Filipino cuisine, Ginisang Abuos offers a remarkable culinary experience that connects you to traditional Philippine food culture.
18. Kare-Kare with Oxtail
Kare-Kare is a classic Filipino stew known for its rich and creamy peanut sauce. This hearty dish typically features tender oxtail as the main protein.
The stew combines the oxtail with vegetables like eggplant, bok choy, and string beans. What makes it special is the thick sauce made from ground peanuts or peanut butter.
Kare-Kare isn’t very salty on its own, so Filipinos traditionally serve it with bagoong (fermented shrimp paste) on the side. This adds a savory contrast to the mild, nutty flavor of the stew.
You’ll want to enjoy this comfort food with steaming white rice to soak up the delicious sauce.
19. Bicol Express
Bicol Express is a spicy Filipino dish made with pork cooked in coconut milk and chili peppers. This dish originates from the Bicol region, an area known for its spicy cuisine.
The main ingredients include pork belly, coconut milk, coconut cream, and plenty of chili peppers. Some recipes also include shrimp paste (balaw) for added flavor.
You can adjust the spice level by changing the amount of chilies. The creamy coconut milk balances the heat, creating a perfect flavor combination.
When you serve Bicol Express, pair it with steaming white rice to help temper the spiciness. This dish showcases how Filipinos expertly blend rich coconut with fiery spices.
20. Inihaw na Liempo
Inihaw na Liempo is a Filipino-style grilled pork belly dish known for its juicy texture and rich flavor. The dish features pork belly marinated in a mixture of soy sauce, calamansi or lemon juice, garlic, and ground black pepper.
The marination process typically takes at least 3 hours, allowing the meat to absorb the savory and slightly tangy flavors. You can cook this popular Filipino dish on a traditional grill or in your oven for convenience.
The result is a smoky, savory pork dish with a perfect balance of fat and meat. Inihaw na Liempo works well as both an appetizer and a main course in Filipino cuisine.
21. Nilaga Beef
Nilaga Beef is a comforting Filipino soup that features tender beef chunks in a flavorful broth. This hearty dish is perfect for cold weather, warming you from the inside out.
The recipe typically includes beef chuck or bone-in beef simmered until tender. Vegetables like potatoes, carrots, and sometimes plantains are added to create a complete meal.
What makes Nilaga special is its simple yet satisfying nature. The long cooking process allows the beef to become incredibly tender while creating a rich broth.
You can make this dish more efficiently using a pressure cooker like an Instant Pot. Serve your Nilaga Beef with steaming white rice for an authentic Filipino dining experience.
Exploring Regional Filipino Cuisines
Filipino cuisine varies dramatically from one island to the next, with each region showcasing unique ingredients and cooking methods. Local geography and cultural influences create distinct flavor profiles that make Filipino food so diverse and exciting.
Distinctive Flavors Across the Islands
The northern Ilocos region features dishes with a salty, sour profile like bagnet (crispy pork belly) and pinakbet (vegetable stew with shrimp paste). This contrasts with Bicol’s coconut-based spicy cuisine, where the infamous Bicol Express combines chili peppers with coconut milk.
In the Visayas, you’ll find seafood-centric recipes using the abundant marine resources. Kinilaw, a Filipino ceviche, is popular here with fresh fish “cooked” in vinegar and citrus.
Mindanao’s cuisine shows Muslim and Malay influences with dishes like beef rendang and satti (grilled meat skewers with spicy sauce). The spice levels are notably higher than in northern regions.
Regional Ingredients and Techniques
Each region uses local ingredients that define their cooking style:
Northern Luzon: Fermented fish paste (bagoong), mountain vegetables Central Luzon: Rice-based dishes and freshwater fish from Pampanga Southern Tagalog: Coconut milk and palm vinegar Visayas: Seafood and native chicken Mindanao: Spices like turmeric, lemongrass, and chili
Cooking methods vary too. Visayan cooking often features grilling or steaming, while northern regions prefer stewing and preserving. In coastal areas, you’ll find kinilaw (raw seafood preparations), while inland regions excel at slow-cooked meat dishes.
Weather patterns influence preservation techniques—sun-drying fish is common in coastal areas, while smoking meats prevails in mountainous regions.
Nutritional Benefits of Exotic Filipino Dishes
Many exotic Filipino dishes offer surprising health benefits beyond their unique flavors. These traditional foods contain nutrients that support overall wellness while providing distinctive taste experiences.
Richness in Vitamins and Minerals
Exotic Filipino dishes often contain impressive nutritional profiles. Balut (fertilized duck egg) provides high-quality protein, with about 14 grams per serving, along with calcium, iron, and vitamin A. One balut contains nearly half your daily vitamin B12 requirement.
Insects like salagubang (beetles) and camaro (crickets) deliver protein comparable to conventional meats but with fewer calories and fat. A 100-gram serving of crickets contains approximately 12.9 grams of protein.
Dinuguan (pork blood stew) offers substantial iron content, helping prevent anemia. The blood component provides heme iron, which your body absorbs more efficiently than plant-based iron sources.
Fish dishes like kinilaw (raw fish cured in vinegar) deliver omega-3 fatty acids, supporting heart and brain health. The raw preparation preserves heat-sensitive nutrients.
Health-Promoting Properties
Many exotic Filipino ingredients have functional benefits beyond basic nutrition.
Coconut vinegar, used in kinilaw and other dishes, contains probiotics that support gut health and digestion. It has a lower glycemic index than regular vinegar.
Arroz caldo with its ginger, garlic, and bone broth base offers anti-inflammatory compounds.
These ingredients contain active components like gingerol and allicin that help reduce inflammation.
Fermented foods like burong isda (fermented fish) provide beneficial bacteria for your gut microbiome.
Regular consumption may improve digestive health and boost immunity.
Traditional cooking methods like smoking and fermenting not only preserve food but also create beneficial compounds.
Smoking creates antimicrobial properties while fermentation increases bioavailability of nutrients.
Indigenous ingredients often contain unique phytonutrients not found in Western diets.
These compounds may offer protective benefits against chronic diseases.
