7. Pancit Luglog This is just evil, really—“a sauce of thickened shrimp stock and achuete on top of rice noodles, with lots of green onions, some times some shrimp and squid, some chicharon for crunch, some hard-boiled egg, and a dash of patis. I'm not quite sure about it's origins apart from the Chinese egg noodle influence. I'm guessing it's a South East Asian thing (probably Malaysian). But wherever it came from, it's sure to rock any party. Of all the variations of pancit, this is the one that speaks to me the most, and one I've loved since I was a child.
8. Pochero This is the kind of guilt-free food that's always a treat. You can't go wrong with boiled meats and veggies (and even bananas)—“best done in a clay pot on top of charcoal, simmered slowly, but also fine done on top of your kitchen stove. Load up on the greens and boiled bananas and go easy on the meat (yeah, right.) and you have a nice, healthful, and satisfying meal. This is the kind of stuff that's great to eat during the rainy season and shared with good company. Or not.
9. Cebu Lechon One of the most difficult decisions I've had to make while writing this was a toss-up between sisig, lechon, lechon kawali, and crispy pata—“food that I indulge in very moderately. This is the kind of stuff that I really think is best eaten rarely—“not only will your body thank you for it, but it just seems to taste better. I decided to go with Cebuano lechon, because of it's versatility. Killer flavors come from the way it's seasoned and stuffed with all sorts of things (lemongrass, garlic, spring onions, and even a souring agent that some say is sinigang mix), it can be eaten with or without sauce (without, for me) and it's leftovers can be made into a mean paksiw or marinated in a bit of patis and kalamansi and sautéed. True evil.
10. Lumpiang Ubud (Heart of Palm eggrolls) Though I equally love a good vegetable lumpia, it is the ubud variety that has always called out to me. It's the clean flavor that appeals to me—“a nice side dish to a lot of our richer dishes. I have a relative who makes this awesome, garlicky, turn-off-your-hot-date filling, and wrapped in fresh wrapper, but once in awhile the edgier fried version, doused in white vinegar liberally sprinkled with cracked black pepper, hits the spot, too.
Okay. Now I'm hungry. Send in your Top 10, okay?
Happy Independence Day weekend, Pilipinas! Be proud to be Pinoy!
SPOT.ph wants to know: What Pinoy dishes can't you live without?
Photographs by Kevin San Diego (adobo), icekrambol.com (atchara and monggo), Kalye Juan (liempo), Glady Tomulto of experiencenegros.com (diwal), Karen Hamilton (rellenong talong), Milkyway Cafe (Pancit Luglog and Lumpiang Ubod), Gel Cruz (pochero), and wantet (CNT lechon).
