By Jodelen O. Ortiz

When I was in Singapore an associate asked me: “What food in the Philippines do you consider very unique that only the bold and daring could eat?” My instant reply: Tamilok, a favorite delicacy in Palawan province.

Tamilok is a mangrove worm that is not exactly a worm. Although it looks like one, it is actually a mangrove-boring mollusk. Palawan’s natural resources boosts of large mangrove areas, especially on the northern part covering municipalities of Taytay, El Nido, Busuanga, Culion, Coron and Linapacan. These are the towns that are also frequently visited by tourists of different nationalities, according to statistics.

Learn more about this favorite Palawan delicacy, Tamilok

Like our counterparts in Asia, Filipinos love to feast on those salivating exotic street food found everywhere in the Philippines.

Wherever there’s a market, a heavily traffic road, schools, church areas, and in obscure street corners, a street food vendor will never lack for customers who crave for isaw, kikiam, fishballs, or those flour breaded chicken skin deep fried in oil.

More Pinoy Street Food

By Excel V. Dyquiangco

One of the things the Filipinos are known for is their unique qualities that make up almost anything into something new and unblemished. And, well, food is not an exception. While many nations still prefer dining in or dining out and eating pizzas in a raucous way, Filipinos bring their hunger to the streets for their favorite Pinoy street food.

Everywhere one looks, there is a queue formed to buy some of the most exotic delicacies that vendors could offer – there is the grilled chicken intestines or isaw, fried squid balls, fishballs or kikiam – a type of processed chicken, which are served on a stick. There are also the offal (or better known as betamax, after its rectangular shape, and chicken feet (adidas).

More Isaw and Fishball Pinoy Street Food

The Chinese Lunar New Year is coming up. Time to see reds, fireworks, dancing dragons, and of course everyone’s favorite delicacy, tikoy (sticky rice cake) or the Chinese New Year Pudding. This and other Chinese food delights make the Filipino-Chinese celebration of the joyous event unique from its Asian counterparts.

The sweet tikoy is made from grounded rice flour, wheat starch, lard, water, and sugar. The sugar type determines the color of the pudding. That’s why when you go the stores, you have a choice of brown or white tikoy.

Read more about Tikoy and Chinese New Year Food Tradition

By Joel D. Pinaroc

From the outside, Colasa’s is merely a hole in the wall and just one of the many establishments found along Timog Avenue in Quezon City. But the restaurant’s quaint charm, good service and probably the best chicken barbecue in all of Manila make the place very popular among food enthusiasts.

Starting small

Colasa’s, which traces its roots in Davao, is the brainchild of husband and wife Salamanis and Nicolasa Cequiña.

Continue reading Colasa’s Chicken Barbeque Restaurant