During my time in the Philippines I loved to try several weird foods and I hope that I did not forgot anything? Following a small selection of the dishes I tried. Enjoy your meal!
Balut
Is an Asian delicacy and a fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell.

Mangosteen
The flavor of Mangosteen, the queen of all fruits, is rather unique, almost indescribable, but fans have likened the flavor to a cross between strawberry, peach, kiwi, and plum; sweet with a little bit of sour.

Isaw
One of the most popular local dishes is the unique Isaw (grilled chicken intestines on a skewer). It is grilled to crispy perfection and glazed with sweet and spicy sauce.

Durian
The South East Asians worship the Durian like a miracle. So much so that it’s almost like a mascot of our culinary world. Despite its glorious reputation, many visitors to this part of the world often find the strong and strange aroma rather, unpleasant.

Tapsilog
A typical Filipino breakfast, this platter is made up of rice with dried cured meat and a fried egg cooked sunnyside up. Simple as it is, the Filipinos can’t live without it. Despite its huge portion, especially for a breakfast, you’ll be asking for more.

Ox Brain
They cooked this very well that it taste like omelet.

Jellyfish
A plate of jellyfish. Great texture, but I have always found them relatively tasteless unless one adds soy or other seasonings.

“Adidas” – Grilled Chicken Feet
In the Philippines, street food vendors can be found grilling marinated chicken feet that are playfully nicknamed “Adidas” (three toes = three stripes).

Alamid Coffee
Ok, actually not food, nevertheless it is weird. Of all the coffee produced in the world, there is nothing more rare and expensive than the Alamid coffee from the Philippines. But if you think this coffee comes from the usual sources, think again. The Alamid coffee actually comes from the droppings of the Civet, a common cat like mammal related to the mongoose which is considered a pest by the Filipino farmers, but are also hunted for their meat.
Civets are carnivorous mammals but they do eat the red coffee cherries that contain the beans which they are fond of. The consumed coffee cherries pass through the civet whole after fermenting in the stomach and that’s what gives the coffee its exquisite taste and aroma. Local farmers have discovered that their droppings are worth their weight in gold but its very hard to gather the beans from their droppings since they have to trek through the mountains and the thick undergrowth just to be able to gather the coffee droppings.
Once gathered, the beans are then carefully washed and left to dry in the wind and later to be packaged and mostly exported. Although the Alamid coffee does have it’s charm and exquisite taste, like any other specialty coffee, it’s not everyone’s cup of tea. Some people might have trouble drinking it especially if they learned where the coffee comes from.
