The Filipino food trail

The cuisine of the islands was born mainly from its Spanish rule.

The abundance of rice in the Philippines helped the country adapt and embrace the Spanish paella, among other rice-based dishes.

Slow-cooked meat recipes (a Spanish tradition) flood Filipino cookbooks, usually involving chicken and pork.

This is, of course, not to say that a native cuisine does not exist.

As an island nation, the abundance of seafood and tropical fruits finds its way into the average Filipino diet.

Kinilaw, a raw fish salad cured with palm coconut vinegar and spices, is especially popular here.

Last but not least, balut is the beloved street food of the people.

Fertilised duck eggs are boiled and eaten in the shell, including a rather prominent foetus.