Pinoy Pork Barbecue is a dish composed of marinated pork slices that are skewered and grilled. The concept is somewhat similar to kebab, except that this only requires meat, there are no vegetables involved. I enjoy eating this several times a week when I was in the Philippines. There is a stall just outside our…
The Filipino Christmas tradition won’t be complete without Noche Buena (Christmas Eve Dinner). During this special meal, families and friends gather together to share a delightful meal and wish everyone a Joyous Christmas. The dishes served usually comes from the Family’s Christmas Recipe collection, or they can be something special and only prepared once a year.
Dessert is the last course of the meal; some people consider this as the best part. Well, who wouldn’t? I think that it is — especially if we are talking about Filipino Desserts. Every time I think of sweets, Leche Flan always appears in my mind. Obviously, it is my favorite. I also grew up…
There is nothing more exciting than eating together as a family – sharing a meal that everyone loves – enjoying every little conversation.
Family means everything for Filipinos. It is the center of everyone’s life. The best way to value the relationship is to have constant communication, do activities together, and share the blessings by enjoying our favorite meals – all Filipino Recipes.
Ever had Ice candy before? To those who are clueless, Ice Candy is a type of frozen refreshment ideal to beat the heat of summer. The two common varieties of Ice Candy are fruits and Chocolate.
Almost any fruit can be used to make Ice Candy. Oranges, mango, and melon are among the most commonly used. However, there are creative individuals who went beyond the norm by creating the next level of fruit Ice Candies. Jack fruit and Durian Ice candies are just a few of them.
Kropek are fried prawn flavored crackers made from starch or tapioca flour, and other seasonings.This is considered as a street food in the Philippines. Kropeks are peddled by vendors in the middle of the road, usually during the rush hours when traffic is really terrible.
When I was in the Philippines, Kropek has been my best friend everytime I get stucked in traffic. There is a stretch south of coastal road which is a sort of a bottle neck. I literally park there for several minutes before the cars ahead of me starts to move. I usually buy a pack of kropek from the vendors so that I can have something to munch-on while waiting. Aside from kropek, these guys also sell bottled water and canned soda. What else can you ask for?
Kropek is made by combining prawn or shrimp flavoring with water, flour, seasonings, and spices. These ingredients are mixed and divided into equal parts. The mixture is dried under the sun or dehydrated to remove the liquid, and fried until it expands and becomes crispy. If you are familiar with raw Besuto Prawn crackers, that is pretty much how an uncooked kropek looks like.
Let’s talk about condiments. A condiment is defined as a substance (may it be a sauce or a seasoning) used to add flavor to any food.
Some of the common condiments are mayonnaise, salt, pepper, ketchup, mustard, hot sauce, barbecue sauce, vinegar, soy sauce, fish sauce, and many more.
Almost every food can be paired with a set of condiments to enhance the flavor. For example, ketchup and mustard are usually used for hotdogs to improve the taste. Burgers typically needs some mayonnaise and ketchup to make it more flavorful. Although, these statements might only be true to some people.
Halo-halo is a famous dessert in the Philippines. It is composed of various ingredients that are all mixed together, along with shaved ice and evaporated milk.
Some of he common ingredient used to make Halo-halo are sugar palm (kaong), boiled kidney beans, flat rice crisps (pinipig), coconut gel (nata de coco), ripe jackfruit, colored gelatin, tapioca pearls, sweetened plantains, and macapuno.
The ingredients are placed in a tall glass with a few teaspoons of sugar. Shaved ice is added after all the components are in place. Special Halo-halo is topped with leche flan and ube halaya — sometimes ice cream is added. Evaporated milk is poured on top for the finale.
What is the first thing that comes in your mind when you hear the word “Mango”? If you will ask me that question, the first thing that I think of is the Philippines.
In my opinion, I can say, Without any doubt, that the best mangoes that the world has ever tasted came from the Philippines. I know people from other mango producing countries will question my statement. However, I am confident to say that there is no other mango out there that can beat Philippine mangoes in terms of sweetness, sourness, size, and weight. I tried almost all the imported mango varieties here in the US — including local mangoes. They all taste different from the original Philippine Mango. There are even varieties here that says “Manila Mangoes” in the sticker, but the taste does not say so.
Do you still remember Aratilis? This fruit is known around the world as Muntingia Calabura; this is also called Jamaican Cherry.
I remember playing under the Aratilis tree during hot sunny days. I usually pick the fruits directly from the tree and place them in a plastic bag (it’s the same bag where soda is transferred to avoid bottle deposit). I tie the plastic bag in one of the tree’s branches, and then off I go to play street games. You know — marbles (jolen), moro-moro, patintero, tumbang preso, luksong tinik, luksong baka, langit-lupa, and the likes. I later get back to eat the fruits when I get hungry. The Aratilis fruit has a unique sweet taste. All the kids love it — including myself.
The Philippines is a paradise composed of more than 7,000 islands. These islands are classified under three main island groups: Luzon, Visayas, and Mindanao. The island groups are home to cities and municipalities – each having their own culinary history and special signature dishes.
Similar to the country, Filipino Food has a rich history and countless influences. As early as the pre-Hispanic times, it has been documented that Filipino Foods were prepared by steaming, roasting, and boiling. The meat ingredients that they use that time are similar to the ones we use today: water buffalo meat, beef, chicken, pork, and seafood were the most common – not to mention exotic ingredients like snakes and monitor lizards (bayawak).
Foreign spices and cooking methods were introduced, come the colonization period, by both the colonizers and traders. Different new varieties of vegetables, herbs, and fruits were brought-in and domesticated. The introduction of new ingredients and cooking techniques paved the way for the development of Philippine Cuisine.
What are the Best Places to Eat in Metro Manila? What are these restaurants or food joints famous for?
Over the years, Manila and its neighboring cities grew and developed to be the country’s premier gastronomic capital. Hundreds of new restaurants, bars, and food joints sprouted, each offering a fascinating menu selection and a cozy ambience.
People who have been away from the Philippines for a long time, like our modern-day heroes (OFW), balikbayans, and even tourists, will be surprised on how Manila’s food scene has evolved. I, for one, was amazed too see the swift transformation after being away for only a few years.
Bananacue is term used to call fried skewered plantains cooked with brown sugar. This is a staple in the Philippines, and is mostly consumed as a mid-afternoon snack.
Considered as one of the all-time best selling street food, Bananacue can easily be spotted around the streets of Manila and in other places within the Philippines, as well. This is usually sold along with turon (deep fried wrapped banana with sweet jack fruit), kamotecue (deep-fried skewed sweet potatoes with brown sugar), pilipit, and bicho-bicho.
I love having bananacue for my mid-afternoon snack or for dessert. I find it best to have a glass of cold soda by my side when eating it.
We Filipinos are known for our positive values, hospitality, being hard-working, and our ability to face whatever challenges that life brings – with a smile in our face. On top of that, we are also known to have a great passion for food – to the point of considering eating as a hobby.
Of course, the last statement does not apply to all; although it covers the majority.
Let’s talk about food, our favorite Filipino Foods.
What are your comfort foods? What are the foods that you find irresistible?
By the way, we are also known for being shy and quiet. I think that I should start the conversation by posting my food list first as an ice breaker, then you’ll follow by sending-in your comments.
How does that sound? Alright, here it goes…
A Happy and Prosperous New Year to each and everyone. May this new year open new doors of opportunities and hope.
Before embracing the New Year, I tried to look back to see all the good things that happened on the past year. The year 2010 had been exciting and fruitful, especially to PanlasangPinoy.com
Never in my wildest dreams did I ever hoped for fame nor building a brand that everyone would instantly recognize – it just happened. The biggest break that I had on the past year was the opportunity that the folks in ABS-CBN global gave me, an interview on one of their most renowned and talked-about show: Adobo Nation. I owe this blessing to the good lord and to the kind-hearted head writer of Adobo Nation, Mr. Carlos “Mouse” Munoz. A very big thanks for the opportunity.
Panlasang Pinoy also made a name on the different Filipino News Papers circulating in the USA, Japan, Europe, and Australia wherein some of them dedicated a column for Panlasang Pinoy. Thank You for believeing in me.
As we face another year ahead of us, let us all be optimistic and continue to do what we always do best: Sharing our blessings and lending a hand to those in need. May this new year bring us more love, peace, hapiness, and prosperity.
ollibee and Mang Inasal are well known fast food chains in the Philippines. Jollibee is the largest Fast Food chain in the country which is famous for its Fried Chicken Recipe: Chickenjoy. On the other hand, Mang Inasal is a fast growing food chain that originated in Iloilo. Its version of the Chicken Barbeque which is known as Chicken Inasal has captured the interest of the nation. The tasty barbequed chicken and unlimited rice makes their restaurants crowded all the time.
Filipino Cuisine is awesome, as far as I am concerned. Do you feel the same way?
Even how good Filipino foods are, we are still facing a huge challenge of making Filipino Cuisine known throughout the world.
I am still asking why our food hasn’t reached the point of stardom, yet – up to this point. There are ongoing debates on why Filipino Foods are not in the menu of most celebrated restaurants (even those with Filipino Chefs). There were even articles that talk about this topic. I already stated my opinion through a reaction post last March.
ou read it right; you have a chance to win $30 just by sharing your recipe. Talk about some ways in making easy money from the internet, I guess this can be considered as one of them.
I know that most of you are great cooks – way even better than I am, for sure. This is my idea of breaking the ice and I encourage everyone to participate. Through this simple interaction, your great culinary works will be recognized and appreciated.
Please bear with me if you find the prize unattractive. You see, the amount will come-out from my own pocket. I’m sure that the prizes will get better and more contests will be launched if sponsors will come-in (see sponsorship benefits and details).
Here are the guidelines of this contest:
Carioca are sweet chewy ball-shaped treats that can be enjoyed as dessert or snack, these are made from sweet rice flour (glutinous rice flour can also be used) and sweetened shredded coconuts.
These can be considered as a street food since carioca vendors are a common site in the major streets of Manila. Individual servings are usually skewed in bamboo skewers similar to the banana cue and kamote cue.
What I like most about this treat is its texture; it’s like eating buchi minus the sesame seeds and the filling. By the way, the sweet coating for the carioca is optional. Most of the carioca that I tried were not coated at all – but, I find it more enjoyable when the sweet coating is applied.
Try this Carioca recipe and let me know your thoughts.
Singkamas and bagoong is one of the Filipino street foods that are peddled along with Mangga at Bagoong, Fish Balls, Squid Balls, and Chicken Balls. You might not get the big picture since not all vendors sell all these items in their cart – but our trusted vendor has them all. He is like a rolling street food store wherein you can purchase almost all the street foods that you are craving for; he sure knows his Marketing 101.
This street food is usually placed in a gigantic jar skewered and soaked in water. Since singkamas (jicama) has a very mild flavor, all you will taste is the delicious flavor of the bagoong. Don’t get me wrong, singkamas plays an important role here; it neutralizes the salinity and provides a crunchy texture which makes eating more enjoyable.
Have you tried Singkamas and Bagoong before? What do you like most about this?
Fish Balls are probably the most popular Philippine street food enjoyed by people from all walks of life. These flat circular treat is no stranger to anyone; in fact, its vendors who pushes wooden carts (or pedal bicycles with sidecar) are regular sights in the streets of Metro Manila.
Do you enjoy eating fish balls? Most of us (regardless of age and social status) enjoy eating fish balls because it is affordable and it is simply likeable. There really isn’t anything special or extra ordinary about this food but everyone seems to indulge in it for some reason.
They say that one of the age defying secrets is eating Chicharon Bulaklak; of course, they’re all joking.
Chicharon Bulaklak are crispy pork intestines. These are deep fried in oil or pork lard and are eaten as appetizers or beer food (“pulutan”). Eating this food is not healthy at all. In fact, this has a lot of fat and cholesterol content which can trigger or cause hypertension and heart attack – it was the punch line of the joke.
“Saluhan nyo po ako dito sa Manggang Hilaw at Bagoong” (Come and eat green mangoes and shrimp paste with me).
Southeast Asian cuisine is known for sour dishes. This is one of the reasons why green mangoes (especially the real sour ones) are a hit in the Philippines and other nearby countries. Shrimp paste, on the other hand, can be considered as a common condiment that can be paired with fruits, vegetables, meat, and seafood.
Cooking and tasting different kinds of food on a daily basis sometimes overwhelms my taste buds. No matter how good the food tasted, there is a certain point wherein my taste buds needs a rest. The Filipino terms “suya” and “umay” describes this condition; this is translated as Palate Fatigue.
Whenever my taste buds get tired, I try to eat sour and salty foods to keep my palate functioning again; green mangoes and shrimp paste always work for me.
If you are a Filipino, I’m sure that you will not disagree if I say that green mangoes and shrimp paste is a good combination (unless you are allergic to shrimps). In fact, it is a perfect marriage.
I was fortunate enough to appear on the May 2, 2010 episode of Adobo Nation, The Filipino Channel’s (TFC) top weekly magazine talk program. It all started when I received an email from one of ABS-CBN International’s acclaimed head writer, Mr. Carlos “Mouse” Munoz; he wrote to invite me to guest in one of Adobo Nation’s weekly episode. I was reluctant to email back at first because I watch the show from time to time and I know how famous and talented their guests were. Why would one of ABS-CBN’s highly rated shows want me interviewed? To satisfy my curiosity, I emailed back expecting an undelivered email notice (this usually happens if you send an email to a non-existing email address) but I did not. The following day, I received a reply (still with the same abs-cbn.com domain) along with a contact number. I knew that it was the real deal at that point. Not wanting to let one of the rarest opportunity pass-by, I picked-up the phone and dialed the number…the rest was history.
I would like to take this opportunity to thank ABS-CBN International, the staff and crew of Adobo Nation, and the wonderful host: Michelle Valeriano; last but not the least, my very special thanks to Mr. Carlos “Mouse” Munoz, for making this possible.