This is another exotic adobo dish that you can try in the Philippines.  Uok is a beetle larva, which is an exotic dish in Angono, Rizal, the Philippines.  This is served with rice and tomatoes and will surely fill in your hungry stomach once you taste it.

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Frog legs are very common in some parts of the world, however what makes this dish different in Pampanga, the Philippines is how they prepare it.  Betute Tugak consist of deep fried frogs that are stuffed with minced or ground pork.

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Tamilok are mollusks, which is known as woodworms.  This is served raw or in kinilaw-style (soaked in vinegar with onions, garlic, chili peppers, and calamansi juice).  This gives you an oyster type of taste and texture.

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Balut is very popular to the locals and as well as the tourists of the country.  Every night you will hear vendors on the street shouting, "balut" for its customers.  Balut is a fertilized egg of a duck that ranges from 16 to 18 days old.  This is eaten with salt and vinegar.

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Bibingka is a most sought after kakanin during Christmas Season traditionally served with salabat and sold alongside Puto Bumbong.  It is a round rice cake made with galapong, sugar, and coconut milk.  It is cooked in a banana leaf-lined clay pan.  with coals underneath and on top.  It is topped with salted duck eggs or itlog na maalat and kesong puti.  Once cooked it is brushed with butter, and is garnished with sugar and grated coconut and is served while hot.

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Puto Bumbong is traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong which has a distinctly purple color, soaked in salted water and dried overnight and then poured into bumbong or bamboo tubes and then steamed until done or steam rises out of the bamboo tubes.  It is served topped with butter or margarine and shredded coconut mixed with sugar.  It is a favorite among church goers, along with Bibingka, during Simbang Gabi or Christmas Eve Mass.

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Espasol is a type of rice cake that is made of rice flour cooked in coconut milk.  This cylindrically shaped treat originated from the Province of Laguna, the Philippines.  Cooking the glutinous rice flour, sugar and toasted grated coconut mixture usually takes an hour as the mixture need to become really thick to achieve the right consistency.  Once cooled, it is then cut into desired size and rolled over dusted sweet rice flour until a cylindrical shape is formed.

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Puto is a steamed rice muffin made from galapong or rice flour.  It is traditionally in plain white color budding ube (purple yam) or pandan can create variations in flavor and color.  It is usually being sold with Kutsinta but Filipinos love to eat Puto together with Dinuguan.  A more recent variation of Puto is Puto Pao that has a meat filling just like the Siopao.

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Palitaw is made from ground glutinous rice and sugar and got its name from the manner it is cooked.  It is quite easy and fun to make as all you have to do is from into small the ground malagkit and flatten with fingers to form tongues.  Drop in boiling water, when they float (lumitaw or lumutang), skim and drop in cold water.  Drain and roll in mixed grated coconut, sugar, and sesame see mixture and you're done!

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