Married to a Filipina, Hooked on Filipino Food: A Brit’s Top Filipino Dishes

Hop on a Brit’s gastronomic journey amidst the beauty of the Philippines landscape.

Originally from the UK and now living in the Netherlands, food is not really something that I can brag about. After all, the national dish of the UK is borrowed from India, and in the Netherlands, the number one food is fried Kroket – dispensed straight from a vending machine at the train station! Luckily for me I married a Filipina who introduced me to the vibrant flavors and traditions of Filipino cuisine.

The Sarap Factor

When it comes to food from the Philippines, all I can say is ang sarap, sarap! This piece is supposed to talk about my top three Filipino dishes. And although I find it hard to do that as there is just so much to choose from, I have to abide by the request, with a bit of a twist.

With that said, I want to give you an account of my perfect culinary day featuring a multi-course Filipino meal that spans my dream Philippine destinations, each meal magically transporting me to another beautiful spot.

My Pinoy Menu

We’ll start the day in Sorsogon, in the Bicol region, for some starter of kinilaw - my absolute favorite fish dish. Freshly caught and marinated in vinegar and spices, it’s the perfect appetizer after a morning of diving with the whale sharks, with the majestic Mayon Volcano watching over us in the distance.

The main course has to be lechon (roast pig). Whilst Cebu is renowned for this dish, (and we have enjoyed a visit to Zubuchon – the home of lechon in Cebu) I have to say that the best one is the home-cooked version that we make with the family by the beach in Siruma, Camarines Sur. In between party games and some karaoke, we each get a turn to man the roast - a labor of love that makes cooking your own dinner all the more satisfying.

Lechon by the beach and plucking my fresh buko: a true culinary adventure in paradise

A Filipino meal cannot be a true meal without rice and my choice is garlic rice (if there’s left over from breakfast). And like most Europeans, my proportion is 4:1 meat versus rice, much to the disapproval of my wife!

We do have to be healthy and eat our greens so to appease her insistence on eating greens, my choice of vegetables will be a side of Laing – the Bicolano dish of taro leaves cooked in creamy coconut milk, chili, garlic and ginger. Laing is hands down, my number one Filipino dish!

For dessert, we’ll travel out of Bicol and head to Tagaytay. We’ll do some hiking around Taal volcano and burn off some of that lechon indulgence and enjoy the views, but the real reason for the trip is to enjoy some of the best buko pie (coconut pie) you can find.

Freshly-baked daily and stuffed with tender young coconut meat, the pies sold here by the roadside are worth every bite and even make the traffic jam back to Manila worthwhile! Back in Europe, I never really enjoyed coconut, but in the Philippines, you’ll always find me up a tree trying to get some fresh buko!

Cheers to Filipino Beer and Pulutan

As for drinks, there will be more buko juice if I’m being health-conscious. But oftentimes I am not, so a bottle of San Miguel will be in my hand. My go-to is usually a big bottle of Red Horse but I have a secret soft spot for Cerveza Negra, despite what my Filipino brothers say about it – that it is the traditional and effective cure for PMS.

One fun fact about San Miguel that I delight in pointing out to my Spanish friends is that it originally came from the Philippines and that the Spanish version is just a copy of this great Filipino beer. Olé!

There’s nothing like the kick of a Red Horse

With that, I am stuffed, about to burst. And just when you think the day is over, I find myself watching the sunset in Boracay with a nice cold beer in hand - a San Mig Lite this time. But in the Philippines, you can’t just have a beer on its own so it is best that we have some pulutan (beer snacks) of chicharon bulaklak (fried intestines) just to balance things out!

Always Hungry for More

As I write this, I can already feel my stomach rumbling, thinking about the next meal waiting for me on my next trip to the Philippines. With so much choice on what to eat and drink, every meal there is a celebration of flavor, family, and life itself. I truly can’t wait!

About the author:

Matt Wakefield is our guest contributor, a proud husband to a Bicolana and a true fan of Filipino cuisine and culture. Originally from the UK, Matt and his wife now call the Netherlands home, splitting their time between the charming Dutch landscapes and sunny vacations in Spain. Avid world travelers and having visited over 106 countries together, you can follow their travels…and food choices at https://oooexplorers.com .

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