How many Exotic Foods of the Philippines do you eat? I have eaten all but two on this list... (Click) to see the pics

I have eaten all but two on this list... How many of these Exotic Foods of the Philippines do you eat? (Click) to see the pics

Every country has their share of exotic foods served on the table with some even known as the country's specialty. The Philippines is no different.  Here are a few of those I found.

There are so many Filipino exotic foods that are truly unique and delicious.  Below you will find some of the many Filipino exotic foods.

Some of them have a strange appearance and look weird.  There are some people that dive right in and eat them while others find them not acceptable or not appropriate to eat. Personally, I fall somewhere in between.

That being said... If you follow the adage "don't judge the book by its cover", then you will able to eat each of these without hesitation.

This saying really applies to unique exotic foods of the Philippines.  I have eaten all but two on the following list.  And for me most of it was overcoming the mental challenge involved in getting it into my mouth.  And "YES," I ate the balut.

BALUT

Balut is a fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell.

Balut eggs are believed to be an aphrodisiac and considered a high-protein, hearty snack.

Balut is sold primarily by street vendors in the regions where they are available.

SOUP NUMBER 5

Soup Number Five, is a soup made from bull's testicles or penis.

Like balut, it is believed to have aphrodisiac tendencies that makes people say it is better than spending money on Viagra..

GINATAANG KUHOL

The French call "kuhol" by the name  "escargot". Kuhol or escargot is an edible snail. Guinataang Kuhol is a favorite appetizer in Filipino restaurants. It is also a popular pica-pica (finger food) that goes well with cold beer. Ginataang kuhol is a spicy dish.


 DINUGUAN

Dinuguan is a Filipino savory stew of blood and meat (typically stomach, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili , and vinegar.

TAMILOK

In Palawan and Aklan in the Philippines, the woodworm is called tamilok  and it is eaten as a delicacy there.

Tamilok is prepared as kinilaw—that is, raw (cleaned) but marinaded with vinegar or lime juice, chopped chili peppers and onions, a process very similar to ceviche. The taste and texture has been compared to oysters and clams.
 

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