Philippine is one of a country that has authentic food taste that can’t be found anywhere else. In Manila, the Philippine capital city, there is a dish called Crispy Pata, a seasoned pig’s knuckle.

Kinilaw is an Filipino seafood dish which means “eaten raw”. By lookin at the name we can clearly see that this dish is meant to be eaten raw as most of the seafood in the Philippines is eaten raw. Tuna Kinilaw is a version of Kinilaw in which tuna is cut into cubes and then marinated. Kinilaw was originated in the Philippines and the cutting process used in this dish goes way back thousands of years.

Philippine is one of the tropical countries that bless with fertile soil that can grow any plant above it. Sinangag is a genius cooking creation to process leftover rice with a simple ingredient to awaken your sense in the morning.

There are many starter dishes which are a part of the Filipino cuisine. Lumpiang Ubod is one of the best to be ever served in the Philippines. It is like a spring roll which is famous all around the world but here in the Philippines it is made differently. It has the natural Philippines taste in it and all its culture as well. Lumpiang Ubod gets its name from Ubod (heart of the palm) which is edible pith extracted from the coconuts. The origin of this dish is in the city of Silay on the Negros island in Visayas. There is a dish which is quite similar to the Lumpiang Ubod and sometimes it gets mixed up with it. This dish is called Lumpiang Silay. The major difference which we can easily pick is that in Lumpiang Silay there is no side sauce. Lumpia is considered to be inherited from the Chinese spring roll. They both are similar in size and shape.