When it comes to food, Filipino cuisine has proven time and again that it's a force to be reckoned with. The holy trinity of sinigang, bulalo, and tinola made it to TasteAtlas's list of 50 best soup dishes worldwide for August.
In the aggregated food guide's ranking posted on Aug. 3, sinigang ranked 7th, bulalo 19th, and tinola, particularly manok, 23rd.
Sinigang is a fixture in the Pinoy hapag, usually consisting of kangkong, sitaw, labanos, siling haba, talong, okra, gabi, kamatis, sibuyas, and patis. Baboy, hipon, baka, or bangus are commonly used as proteins.
It uses a souring agent like the most popular sampaloc, as well as kamias, bayabas, or kalamansi. The rather mild miso, paired with mustasa leaves, may also be used. A sinigang powder mix has also become customary for most households that are keeping up with the demands of the fast-paced metro. Its broth, meanwhile, makes use of hugas-bigas, if not simply tap water.
"With its sour lightness perfectly matching the harsh tropical heat of the country, sinigang is a unique soup that is a true representative of Filipino cuisine," TasteAtlas's website read.
Bulalo, meanwhile, utilizes beef shanks (hence the name) and bone marrow, simmered for hours until the fat and collagen dissolve into the broth.
Common ingredients include repolyo, sitaw, sibuyas, and mais.
"It is believed that this simple, comforting, and flavorful soup is the best when the meat is so tender that it falls off the bone," TasteAtlas said.
As for tinolang manok, it uses various cuts of chicken, as well as giblets including atay and balumbalunan. The so-called native chicken, raised in the backyards of rural households, is deemed the best kind of fowl for the dish. The broth, which may use hugas-bigas, contains luya, bawang, sibuyas, patis. Depending on the region, tanglad and green chili may also be included.
Green papaya and sili leaves are used, though sayote and malunggay are good alternatives.
"Chicken tinola is a staple in every Filipino household and can be enjoyed as a starter or a hearty main course," TasteAtlas noted.
Topping the list was Thailand's khao soi, which uses coconut and red curry paste as base. It's served with flat egg noodles and meat, as well as fresh lime, pickled cabbage, shallots, and chilis—garnished with crisp fried noodles and chopped cilantro.
The Philippine cuisine has been recognized by TasteAtlas several times, with the Pasko signature bibingka landing the 13th spot on its 50 Best Cakes list. Last June, the country placed 19th on its 50 Best Cuisines list.