Soup Number Five, variously spelled Soup No. 5 or Soup #5, is a soup made from bull’s testes or penis. The dish originates from Filipino cuisine. It is believed to have aphrodisiac properties.
One of the most popular dishes found in these eateries is balbacua. This dish is well-loved by Visayan locals and foodies looking for something different. Balbacua is basically stewed oxtail and cow skin mixed with beans, peanut butter, and other spices. More exotic animal parts are sometimes thrown in to make the dish even tastier.
The Paklay of Cebu and some parts of Mindanao is made up of beef, goat or pork innards usually tripe, liver and heart, sautéed and cooked with ginger and chilies. Strips of vegetables like bell pepper, carrots ect. are added to give a contrasting color besides flavor
Kilawing Puso ng Saging is a Filipino recipe that makes use of banana blossoms. The vegetable is sauteed and cooked in vinegar.
Salted eggs and tomato salad goes well with Tinapa (Smoked Fish), a perfect match for grilled pork, or any fried or grilled fish, best to eat with white rice, anytime.
Lomi or Pancit Lomi is a Filipino-Chinese dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, panciteria or restaurants offering the dish. Variations in recipes and quality are therefore very common.
Polvoron is very popular in the Philippines, it is made of flour, sugar butter and powdered milk. You can find it in the Sari-sari store and even in the shopping malls, one big bakeshop that sells it is Goldilocks. Polvoron is very easy to cook all you have to do is toast the flour, add some milk and butter then all the ingredients are mixed and shaped into round or oval-shaped molds.