13 September 2012
Last updated at 03:34
The streets of Manila come alive every afternoon with some local delicacies being sold at small barbecue stands. People enjoy chicken and pork intestines, blood cubes and pig ears for an afternoon snack.
In the past, local people dried, cured and salted their food for a longer shelf life. This technique is still used especially with fish, which Filipinos enjoy eating for breakfast paired with steaming hot rice, tomatoes and coffee.
Chefs are trying to get global recognition for the nation's dishes, like this dessert, Halo halo, made from crushed ice, coconut, red beans, jelly, nuts and milk. The name means to mix, which relates to the different types of nationalities and ethnicities in the country.
At the well-known restaurant Cafe Ysabel, chef Gene Gonzales creates his own version of a cinnamon bun using locally grown chocolate and coffee from different regions in the country.
The Spanish colonised the Philippines for hundreds of years, leaving behind a legacy of food such as chicharon, deep-fried pork or chicken skin which to this day, local people love eating with spicy vinegar.
Local food also has a wide array of vegetable dishes which are sometimes forgotten about.
Modern chef Rolando Laudico and his wife, Jackie, of Bistro Filipino have been experimenting with Philippine food, adding a modern twist to traditional dishes.
Philippine cuisine consists of a lot of pork and is known for “lechon” or roasted pork. Grill houses are very popular in Manila, local people and foreigners alike sampling sizzling dishes such as “sisig” which is chopped up pork, chicken or tuna served on a hot plate.