page 1... Pulutan Philippines Cuisine
Some grilled foods include barbecue isaw, chicken or pig intestines marinated and skewered;
barbecue tenga, pig ears that have been marinated and skewered; pork barbecue which is skewered pork marinated in a usually sweet blend;
betamax, salted solidified pork or chicken blood which is skewered;
adidas which is grilled or sautéed chicken feet.
And there is sisig a popular pulutan made from the pig's cheek skin, ears and liver that is initially boiled, then grilled over charcoal and afterwards minced and cooked with chopped onions, chillies, and spices.
Smaller snacks such as mani (peanuts) are often sold boiled in the shell, salted, spiced or flavored with garlic by street vendors in the Philippines. Another snack is kropeck, which is fish crackers.
Fried tokwa't baboy is tofu fried with boiled pork then dipped in a garlic-flavored soy sauce or vinegar dip that is also served as a side dish to pancit luglog or pancit palabok.
Philippines Cuisine Characteristics
The traditional way of eating is with the hands, especially dry dishes such as inihaw or prito. The diner will take a bite of the main dish, then eat rice pressed together with his fingers.
This practice, known as kamayan, is rarely seen in urbanized areas. However, Filipinos tend to feel the spirit of kamayan when eating amidst nature during out of town trips, beach vacations, and town fiestas.
More details at Philippines Cuisine Characteristics