Laing, with a red hot chilli pepper hiding behind the green garnish

Green laing with green chili pepper. Bagay sila no?

What they say:

It’s savory and goes well with hot rice. It’s also uniquely Filipino. Not only in the way that it’s cooked but the use of coconut cream and gabi leaves marks it as very distinct to our palate. – Carlos Celdran

The gata (coconut milk) in laing has a special effect on my taste buds. Oftentimes, I prefer it over the assortment of Chinese food here in Binondo. – Connie Lao

Sizzling Cholesterol

Why it’s in the list:

My favorite pulutan! – Anonymous Beer Drinker

Only if it’s got tutong. I like my sisig crispy, with lots of calamansi. – Carlos Celdran

I prefer the crispy one. Yung may “tutong” haha – Tin Pollentes

Never mind the aroma that clings to your clothes and announces what you had for lunch, this is a winner of a dish. Numerous varieties have evolved from the original Pampanga creation, but I prefer the plain, crispy, semi-burnt version with several drops of calamansi juice. Drool.