The food of the phillipines
Our endeavours into the exotic cuisine of the phillipines started at our Manula hotel with a tuna melt and a BLT. Go big or go home eh? The tuna melt was delicious however, they had this great sweet and spicy plum sauce.
Employing the baby-steps strategy for breakfast the next day we had an omelet and fruit and yogurt. The omelet did have exquisitely fresh tomatoes, peppers, and onions whilst the pineapple was better than any I've had in Canada.
In the airport I had some sio pai (insert correct spelling) which is a soft white pastry with BBQ pork inside - delicious.
The potential highlight happened on the street of Honda Bay. I disregarded my thoughts of taste aversion and consumed the local delicacy balut, which is a boiled duck embryo. It sounds gross and it looks like you're eating Smeagle wrapped in yolk, but it was delicious. They have this spicy vinegar to put on it and with some salt it leaves you wanting to buy another for the equivalent of 40 cents Canadian.
There is a pretty big market at San Jose bus terminal where we bought some delicious pears, apples, a pineapple, bananas, and the supplies to make superb guacamole after our somewhat tedious journey to Sabang, but that's another story. For breakfast at the market, I had a well seasoned medley of ground pork and pineapple on a bed of rice.