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Philippine cuisine is heavily influenced by Spanish, as well as other traditions adapted to indigenous ingredients and the local palate. Dishes range from the very simple, like a ‘chicken (or pork) adobo’, marinated in a mixture of soya sauce and vinegar, to the elaborate paellas and cocidos. Expect plenty of fresh fish and addictive desserts. Don't forget to drink 'weng weng cocktail' and eat durian, the smelly king of fruits, in many Asian countries banned in hotels and on public transport.
One of the strangest and most famous street food snacks to try in the Philippines is balut - a developing duck embryo boiled or steamed and eaten from the shell with a splash of vinegar. The length of incubation before the fertilized bird egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days. This traditional snack is a common street-food and is also sold in stores and malls.
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