The anniversary of the Philippine Declaration of Independence or Philippine Independence Day is right around the corner. On June 12, 1898, General Emilio Aguinaldo along with several Filipino revolutionary forces proclaimed the independence and sovereignty of the Philippines from the colonial rule of Spain. On this day in Kawit, Cavite, the national flag of the Philippines was first unfolded and raised along with the first performance of the Philippine National Anthem, Lupang Hinirang (Marcha Filipino Magdalo).
Binatog or boiled white corn kernels is a popular Filipino snack and street food. This is made by soaking mature white corn in water and salt until puffed. The soaked corns are then boiled until the skin almost peel off. Excess water is drained and the corn is placed in a bowl or plate then topped with either sugar or salt (sometimes both) and generous amounts of grated coconut.
Whenever I think of this simple yet satisfying Filipino street food, I remember the Binatog vendor that roamed around the streets of our subdivision every afternoon. He was riding a big bicycle with two covered pails secured at the back: the first pail holds all the boiled corn kernels while the other one contains the grated coconut, salt, sugar, and serving spoons. Back in those days, we need to provide our own bowl or container for the Binatog since the vendors do not carry disposable cups or bowls yet. Just like the Taho vendor, the “Magbibinatog” or Binatog vendor also advertises his product by shouting to the top of his lungs …“Binatooog!!!” I wonder if these guys still roam the streets as they do a couple of decades back.
This recipe can be considered as an easier version of making Binatog. Instead of using fresh white corn kernels, we will be using Hominy or Mexican style corn. These are canned puffed white corn kernels that are already pre-soaked in water; this will save us a lot of time.
Are you excited to make Binatog for your meryenda? Go grab the ingredients and follow my lead by watching the cooking video and reading the detailed cooking procedure.
Got questions or feedback? Please post your comments on the box below and I’ll try my best to get back to you as soon as possible. Happy cooking everyone!!!
Tokneneng are boiled chicken eggs that are dipped in a reddish batter and deep-fried until the batter becomes crispy. Generally, this is considered as a Filipino Street food and sold on the streets along with qwek-qwek, squidballs, fish balls, and kikiam. Speaking of qwek-qwek, tokneneng is simply the bigger version. The cooking method and majority of the ingredients are similar; the only difference is the kind of egg used.
The thing that I like about this street food is its ability to fill your stomach for just a few bucks. Don’t expect too much on the taste because it is basically boiled egg. What you need to do though is dip it in a rich sauce for additional flavor. I like this dipped in sinamak (vinegar with spices); this also tastes good with fish ball sauce.
What sauce do you prefer to dip your Tokneneng in?
Are you one of the many who tried our tested recipes and enjoyed them? Do you occasionally shoot photographs of dishes that you made? If so, we love to hear from you and I’m very excited to see your masterpiece.
Mrs. Maria Bedford of Pennsylvania recently emailed us photographs of her latest work: Chicken Lollipop and Crispy French Fries. I was amazed on how it turned out and I felt like sharing her photographs with everyone.
Here are 5 Filipino seafood cooking videos from YouTube that can be of help in your menu planning. The cooks in each video definitely love Filipino Food and most of the videos in their YouTube channel are proof.
It is official, the much anticipated Pacquiao-Clottey fight will make history after both fighters made the weight limit.
It was not a concern for the Filipino Champ, Manny Pacquaio, who weighed in at 145 and ¾ pounds. On the other hand, Joshua Clottey checked-in at exact;y 147 pounds – the maximum weight on the welterweight division.
According to the news, Manny is not promising for any knockout but he’ll do his best to make everyone happy. He also said that he has a new strategy that will surprise everyone.
Manny even had a full lunch of Nilagang Baka and Pakbet before the weigh-in. No wonder he is as strong as an ox.
Goodluck Manny Pacquiao. Make us all proud once more!
LA Times published an article last February 25, 2010 entitled Filipino food: Off the menu. This was written by Amy Scattergood. Basically, the article is pointing-out an apparent truth about the absence of Filipino dishes in acclaimed restaurants in L.A. The author named some celebrated Filipino chefs in L.A – a few owns and manages…
We are currently experiencing a winter storm here in the Midwest. About a foot of snow has piled-up outside and it will still accumulate overnight. I wanted to shoot some videos but I felt so lazy – must be the weather.
After having some hot soup for dinner, I thought of writing an article about Filipino foods that can help us feel warm and comfortable during the cold days – and this is it. Since its almost midnight, I don’t have the time to create a long list and do some extensive research. I’m thinking of starting with 10 foods that we already featured before and I am relying on you guys to help me add more :).
Would you believe that a single piece of mango can weight up to 2 kilos (4.4 lbs)? I thought that this was a hoax at first until I read a post published by the Department of Agriculture – Cagayan de Oro, Philippines last September 2009.
Mr. and Mrs. Sergio Bodiongan of Iligan City were able to produce the largest mango that the world has ever seen. Each piece of mango produced from their tree weighs an average of 2 kilos – extraordinary. This is not the amazing part yet; what’s astounding is that they were able to harvest the largest and heaviest mango ever. Weighing 3.5 kilos (7.7 lbs), they entered their priceless entry in the “Pinaka” (the most) contest during Sundayag 2009 (A showcase of the Best of Northern Mindanao featuring Agriculture, Trade, & Tourism destinations). This also prompted them to register their mango in the Guinness Book of World Records.
Tahô is a Philippine street food sold by peddlers known as “magtataho”. It is a soft gelatin-like snack made from processed soybeans topped with caramel and tapioca pearls (locally called sago). The soft gelatin-like texture is achieved by undergoing a series of steps. Soybeans are soaked in water overnight then finely grinded and boiled. While boiling, extracts from the soy beans mixes with water forming soy milk. The remaining solid particles are placed in a cloth then squeezed tightly until all the soy milks are fully extracted. Coagulating agents such as gelatin or magnesium chloride are then added to thicken the texture. The caramel syrup is made by caramelizing brown sugar and mixing it with water.
Grilled Isaw or Inihaw na Bituka ng Baboy is pig’s large intestine boiled until tender then grilled. This is probably the most sought and most popular street food in the Philippines.
This food goes well with beer or liquor and has earned the reputation of being the best affordable pulutan (appetizer).
Try this Grilled Isaw Recipe.
Ever wondered how your favorite Filipino dish came about? Noticed how the cooking methods and use of ingredients in one region differ from the other? Have you seen similarities of Pinoy Foods with dishes from other countries?
There are a lot of questions to ask regarding the origin of Filipino Food but I think that it would really help if we first define what Filipino Food is. So, how do we define it? We all know that it comes in different names such as: Filipino food, Pinoy food, Pagkaing Pinoy, Pinoy dishes, Filipino dishes, Lutong Bahay (though this is general). Whatever term we use, Filipino foods (in my opinion) can be any of the following:
Foods that are native to the Philippines (Authentic Filipino foods)
Variation of foreign foods modified to suit the Filipino taste (e.g. Pinoy Spaghetti).
This isn’t your ordinary boiled egg. Balut is a fertilized duck egg with an embryo inside that is almost developed. Yes, you read it right; a little chick is forming inside this egg. If you are thinking that this is just one type of experiment then I suggest that you finish reading this article so that you can snatch the whole idea. It might look weird and possibly could gross you out but you ought to know that Balut is edible.
Photo Credit: Sidney Snoeck
You might think that this is your ordinary Betamax®, but it is not. It’s actually a street slang for grilled chicken blood.
Wait a minute, did I read it correctly? How can you grill something that is in liquid form? Most of you might be wondering how this happened, let me just give you a brief background on how this is done.
Also known as Barbecue isaw, grilled chicken intestine is a mainstay in the side-streets of Metro Manila. This food has been one of the famous street foods since time immemorial. According to some sources, Filipinos started to eat the innards of poultry (specifically chicken) way back during the Spanish colonial era. Spain colonized the Philippines…