Culinary Arts

What is Fish Sauce?

Fish sauce is a complex tasting flavoring common to most Southeast Asian cuisines. Here in the Philippines, fish sauce –– or patis, as we call it -– is used most often to enhance the flavor or soups and broths. Not only does it work as a good marinade, but it’s also a dipping sauce people use for some meats and seafood. Its taste is part sweet, part salty, part umami, and all delicious.

Depending on what country you’re from, fish sauce comes in many different names.

In the Philippines, we know fish sauce as patis.
But people in Thailand or Laos know it as nam pla.
Cambodians call this sauce teuk trei,
and Vietnamese people call it nuoc mam.
In Indonesia, it’s ketjap ikan …
and if you’re in Burma, you’d be looking for something called ngan bya yay.

But whatever you call it, the product you get is the same –– a delicious, savory sauce for a myriad of meals.

Where does it come from?

Yes, fish sauce may be common in Asian dishes. But did you know it has origins in Ancient Greece? Early records from the 4th to 3rd century BCE saw Greeks fermenting a fish called garos.

Later on, Romans made a similar sauce called garum, made from the guts of fish that they typically wasted. By salting fish innards and leaving them to ferment for months, Romans unknowingly created a sauce that the rest of the world would soon enjoy. One philosopher, Pliny the Elder, even called fish sauce “an exquisite liquid.” Fish sauce isn’t very common in modern day Italian cooking, but the sauce colatura di alici is still popular today. Made with anchovies and salt, it’s practically garum’s youngest descendant.

Others say, however, that fish sauce, like soy sauce, originated in China. This was when people in the Zhou dynasty fermented fish with a combination of soybeans and salt. In later dynasties, they took fish out of the equation entirely, giving rise to what we know now as soy sauce. Fish sauce was still produced, but not as much with soy sauce gaining traction.

But despite fish sauce’s faltering popularity in China, its usage in Southeast Asian nations began to rise. Like how Northeast Asian countries began to monopolize soy sauce use, countries like Vietnam, Thailand and Cambodia began incorporating fish sauce more and more into their cuisine.

What’s is it anyway?

If it weren’t obvious enough from its name alone, fish sauce’s key ingredient is –– you guessed it –– fish. Fermented fish, to be exact; most of that salty, fishy flavor comes from oily fish like anchovies or galunggong.

The process of making fish sauce can be quite long precisely because of fermentation. Some companies have found ways to speed up the fermentation process without having to sacrifice the taste. However, many also still keep to the traditional way of producing the condiment –– by taking their time.

This is the reason there are different “classes” or “grades” of fish sauce in the market. More high quality patis is prepared from small fish like anchovies and small shrimps. For some Filipino manufacturers, patis is actually the offshoot or by product of another popular condiment –– bagoong. The best patis has the clearest liquid, with an almost golden color.

It takes about 9 to 12 months for your sauce to finally achieve its fullest, best flavor. Sometimes the jars where the fish are being kept are left out to soak up the sunlight. The warm sunlight also helps in giving fish sauce its darker color and smell you could recognize anywhere.

It’s the combination of fermented fish and sunlight that lends that classic pungent smell to this type of sauce. A lot of people tend to shy away from fish sauce because of this very reason. But like many cases in life, the greater risk reaps the greater reward. By looking past fish sauce’s distinct odor, you get an absolutely delicious addition to your kitchen pantry and dining table.

You can learn more about how to make fish sauce in this article.

What makes it different from soy sauce, oyster sauce, and Worcestershire sauce?

Soy sauce

As mentioned earlier, soy sauce became the more popular condiment in Northeast Asian countries. Made with fermented soybeans and wheat, many use soy sauce (or toyo) as a vegan substitute for patis. Both give dishes that umami flavor that you can find in a lot of different meals.

Because soy sauce doesn’t have fermented fish as an ingredient, it lacks that strong smell we typically associate with patis. It’s also a lot darker in color, with fish sauce bearing more of an apple juice-like resemblance.

Oyster sauce

Fish sauce is arguably more similar to oyster sauce then soy sauce is. Oyster sauce definitely matches the distinct umami flavor patis brings a little bit more than toyo can. However, it still can’t match that distinct aroma fish sauce can provide.

Another one of their biggest differences lies in their consistencies. Oyster sauce is thicker, and wouldn’t be good for dishes that rely on patis’ thin consistency. It also tastes sweeter than fish sauce, which is predominantly salty.

Worcestershire Sauce

Popular in England, Worcestershire Sauce is often a viable substitute for fish sauce. The sauce is made with several ingredients, including but not limited to anchovies, molasses, tamarind, and vinegar. Like fish sauce, it is also fermented for a long time, delivering that umami flavor.

Still, Worcestershire Sauce’s sodium content remains much lower than that of fish sauce. Because of its abundance of ingredients, the flavor profile of Worcestershire Sauce may end up quite differently, too.

Is there vegan version?

Some stores and brands offer vegetarian and vegan friendly alternatives for fish sauce. One common ingredient in these alternatives would be either mushrooms or dulse. Dulse is a type of seaweed that can also pass as a snack. When mixed together with sea salt and tamari, you get that same umami flavor fish sauce has –– sans the fish!

If you can’t find any vegan fish sauce in your local market, there are several recipes online that are quick and easy. You’ll have your own vegan fish sauce at home in no time!

What can you cook with it?

Brands like Barrio Fiesta and Marca Piña help bring the patis experience to your household. Oftentimes, we use a combination of fish sauce and calamansi to add a more flavorful bite to our dishes. If you want that extra spice, adding sili (or chili peppers) will also do the trick.

But we’re so used to seeing fish sauce as a dip that we often forget it can be used in other ways, too. Fish sauce is not only valuable after you’ve served food; you can also use it during the cooking process! In the Philippines, the word pinatisan refers to the process of cooking meat in patis and other ingredients. Those other ingredients are typically garlic, ginger, onion, pepper, and bay leaves. This is similar to binagoongan, which refers to mixing ingredients in shrimp paste.

Dishes like fried chicken and pork can be cooked with fish sauce for that special umami flavor. You can even give the classic adobo a twist by cooking it in fish sauce instead of the usual soy sauce marinade.

Fish sauce also works well in savoury fried rice dishes, curries, and –– surprisingly enough –– egg dishes! When cooking certain soups and stews, fish sauce works as a great substitute for salt. Its recognizable flavor adds another layer of complexity to the taste of many dishes, like sinigang and tinola.

Is fish sauce healthy?

Fish sauce has its own nutritious benefits apart from being a tasty condiment. As mentioned prior, fish sauce can be a substitute for salt in dishes –– and a healthier one at that.

A study by the Journal of Food Science showed that using fish sauce reduced sodium chloride levels by, at most, 25%. Even with those levels reduced, one still gets that briny, umami flavor from the patis. Despite its salty taste and sodium content, fish sauce has helped lower high blood pressure. This is because its enzymes are similar to ACE inhibitor medications’, which help with blood pressure and vein relaxation. Its enzymes also assist in insulin production, making it helpful for diabetics.

Including fish sauce in your diet means also having a good source of both protein and calcium. The process of fermentation helps produce enzymes in fish sauce that improve our immune system. Illnesses like arthritis and others related to inflammation can also be soothed by patis.

Still, when consumed in high quantities, fish sauce can prove to be detrimental to your health. Despite it lessening sodium chloride levels, patis still comes with high salt content. One tablespoon of fish sauce is enough for your entire day’s worth of recommended salt intake.

When eaten in excess, what was initially helpful and delicious might turn harmful … so make sure to consume your fish sauce wisely!

Fish sauce is a valuable part of not just Filipino kitchens, but Southeast Asian cuisines as a whole. Its smell may be off putting at first, but it would be unwise to write it off so quickly. With its vast repertoire of dishes, it is one of the most delicious, versatile condiments one could find. No matter what you call it in your native tongue, patis is the perfect companion in any kitchen.
Let us know what you like to eat with your patis!

5 Filipino Food That Make Me Feel Insane, In A Good Way

Doesn’t the best kind of food make you go absolutely crazy? Eating just one bite is never enough; when you have your favorite food, you can’t help but want spoonful after spoonful until you’ve devoured the entire dish! Food can make us happy in an instant when we remember all the wonderful memories we’ve associated them with. But it can also make us sad and nostalgic — longing for a past memory we wish to return to. From changing moods to cravings that can’t seem to be satisfied — isn’t it amazing, the way food can turn your mind inside out? The best dishes will do that to you; try your favorite Filipino food and see for yourself!

Filipino food as comfort food can’t be understated. It can make a long day bearable, and a good day even better. Coming home to these Filipino dishes, or making them from the comfort of your own kitchen, is a joy that is simply incomparable. If the way to a person’s heart is through their stomach, these dishes could woo anyone over!

You probably already know this by now, but Filipino food comes in a wide variety of shapes and sizes. Across regions and cities — and even households and families — food is adaptable, taking the preference of its chef … or its eater (in some cases, they’re one and the same). Even your own favorite dish can look different, in a number of ways! Through adding ingredients, new layers of flavors and textures, or even just changing names, Filipino food is popular and beloved around the country for its diverse and bountiful offerings. Don’t like one dish? Don’t worry; there’s always another waiting for you to love it!

Filipino food can make you go crazy in the best way possible. So without further ado, here are the five that make me go absolutely insane — and I hope they make you feel the same way, too!

Tokwa’t Baboy

What is it? On a cool, rainy day, porridge or lugaw is almost always the best option. We love the homey and warm feeling it leaves us with — all the more when we combine it with this gem of a Filipino food! An integral part of one of the best comfort foods, tokwa’t baboy is a combo of deliciously sinful pork and healthy, firm tofu. This dish is a staple in any Filipino kitchen, and not just during rainy days, too! With a tasty, savory marinade, you get everything you love in this simple but perfect meal!

What makes this dish so insane — in the best way? Of all the Filipino food on this list, tokwa’t baboy has to be the most versatile. Whether you’re enjoying it as an appetizer, a main dish, or a pulutan with friends, this dynamic duo will never fail to satisfy. Tokwa’t baboy is popular across the country for its delightful mix of tender pork and crunchy tofu. Beyond just a marriage of textures, you get wonderful flavors, too! The marinade of soy sauce, vinegar, and other spices and ingredients make this dish explode in your mouth with every bite. You won’t be able to get enough! I know I certainly haven’t.

Fun facts about this dish. You simply can’t go wrong with tokwa’t baboy — and that’s proven by how old this dish actually is! Tokwa’t baboy has been around since time immemorial. Its name comes from tokwa, the Lan-nang or Hokkien word for beancurd, and baboy — which is pretty self-explanatory. However, did you know that it wasn’t always referred to that way? And even further, did you know that the original tokwa’t baboy didn’t contain tokwa at all? Originally another version of kinilaw, the initial tokwa’t baboy was referred to as kinilaw na baboy! Hailing from Cavite, tokwa’t baboy has won over the hearts of Filipinos across the country. And the addition of tofu to an already tasty dish has cemented its place as a classic!

Tips for cooking tokwa’t baboy. Our tokwa’t baboy dish makes use of a combination of two parts of the pig. These would be the chewy, succulent pig ears, as well as the tender and classic pork belly, or liempo. Other recipes for this dish tend to include pork shoulders as well, so it’s up to you whether or not you’d like to incorporate that here. Regardless of what part of the pig you’re using, it’s important to cook it well to ensure that it’s neither too tough nor too mushy. One of the best parts of tokwa’t baboy is knowing that you’ve struck the perfect balance of textures. So pay attention to that and you’re sure to have a winner on your hands! This Filipino food is definitely worth it!

Pinoy Chicken Curry

What is it? Filipino food is often influenced by other cultures — be it Spanish, Chinese, or even Indian. Such is the case with this wonderful dish: the Pinoy chicken curry! Smoky, earthy flavors match a distinctly bright visual and tantalizing aroma — that is the mark of a perfect chicken curry. Meaty, yummy chunks of kitchen mingle with the fresh slices of bell peppers and potatoes in a hearty, filling stew. Because it’s Filipino food, our own ingredients have come to substitute some of the Indian version’s classic components. Coconut milk, fish sauce, and bell peppers are just some of the elements of a Pinoy chicken curry that make it doubtlessly our own — and still delicious!

What makes this dish so insane — in the best way? Chicken curry is a Filipino food that appeals to all your senses. It isn’t just a dish that tastes good; it looks and smells good, too! Just glancing at the vibrant hues of this stew will make you want to devour it in one fell swoop. Bright yellow and yellow orange tones are accented by the different components of this dish, hints of green and red shining through. And let’s not forget that absolutely intoxicating scent, no? Pinoy chicken curry’s fragrance is one you could smell from miles away. You may try to close your eyes and resist it, but that irresistible aroma will make you long for bite after bite.

Fun facts about this dish. Pinoy chicken curry isn’t all that different from other Filipino food that make use of coconut milk. In fact, one might argue that save the curry powder and cumin, this dish is just another scrumptious ginataan! That wouldn’t necessarily be a bad thing, though; after all, who doesn’t love gata? This scrumptious, creamy liquid is the star ingredient of many Filipino dishes, particularly in the Bicolano region. Coconut milk works perfectly with dishes that have a hint (or more) of spice to them. Mix the piquant with the rich and sweet, and you have a stellar combination. And Pinoy chicken curry certainly is no different!

Tips for cooking Pinoy chicken curry. With a lot of different ingredients involved in making this Filipino food, Pinoy chicken curry can seem quite daunting. However, don’t fret! It’s a lot easier to make than it may appear. One tip I can give you in particular is to fry your potatoes before cooking the actual dish; not for too long, just a minute on each side. This is so your potatoes become slightly firmer, and won’t break apart or become mushy when you start making your curry. We also typically make use of bone-in chicken for this recipe. While it’s really the former that’s able to bring out an even richer, heartier flavor, you can use any other cut you prefer!

Pork Afritada

What is it? Ah, the gorgeous tomato-based stew. Could any Filipino food spell out comfort food any better? We certainly don’t think so. And the best part? There are so many types to choose from. Kaldereta, menudo, and mechado are definitely some of the first to come to mind. But, of course, we cannot forget the equally gorgeous and tantalizing pork afritada! A symphony of flavors are ready to excite and overwhelm you in this mouthwatering and addictive dish! With an assortment of elements and textures with every spoonful, this is a dish you won’t be able to get enough of!

What makes this dish so insane — in the best way? Pork afritada is a hodgepodge of ingredients that come together in the most cohesive way possible. You wouldn’t think that ingredients like hotdogs, carrots, potatoes and peas would go so perfectly together. But this Filipino food gives us exactly that and more! The fact that all the ingredients for this dish are so inexpensive definitely doesn’t hurt, either. With many of the important components easily found in a common kitchen, making a tasty dish has never been so accessible — or easy!

Fun facts about this dish. With all the different tomato-based stews out there, one may come to wonder: what exactly sets afritada apart from its tomato-ey neighbors? For one, menudo’s ingredients’ cuts are much smaller than what you can find in afritada. Further, menudo typically includes raisins; these sweet dried grapes cut through the richness and acidity of the tomato stew. In afritada, meanwhile, raisins are not as common a sight. Meanwhile, when it comes to caldereta, the presence of liver spread separates the former from the two other meals. Whether it’s afritada, kaldereta, or menudo you prefer, one thing’s for sure — Filipinos are spoilt for choice when it comes to their food!

Tips for cooking pork afritada. Pork afritada is quite an easy dish to make. And like most other Filipino foods, it’s quite adaptable, too! There are different methods of cooking pork afritada, different ingredients to add, that will make your kitchen experience even more memorable. After all, the best version of a dish is the one you enjoy best, isn’t it? Whether that’s by adding chunky, tropical pineapples, or sharp cheddar cheese, afritada can be enjoyed in more ways than one. It’s up to you to find your favorite!

Sinigang na Baboy

What is it? Any Filipino food lover would be remiss not to know this so-called national food! Sinigang is a dish that needs no introduction. The tart broth, the juicy meat, and the fresh vegetables — all of these come together for a soup without compare, hearty and filling and satisfying overall. Sinigang na baboy is the ultimate comfort food, and one sip of its refreshing soup is proof enough of the fact. It comes as no surprise, then, that many have lauded this dish and referred to it as the quintessential Filipino food!

What makes this dish so insane — in the best way? A mere sip of this dish is enough to evoke in one an array of pleasant emotions. Comfort, warmth, and satisfaction abound with every bite of this sour soup! The tasty sinigang manages to mingle perfectly with the tender chunks of meat and other crisp vegetables that fill one’s bowl. Whether it be kamias, sampaloc, or even guava you’re using as a souring agent, each bite will both wake you up and wind you down after a long day. The Filipino food to beat all other Filipino foods, who wouldn’t fall in love with this timeless dish?

Fun facts about this dish. We know how much we Filipinos love sinigang. But did you know that our special soup is beloved all around the world, too? It’s true! In a 2021 survey conducted by travel guide TasteAtlas, sinigang rated highest amongst vegetable soups around the world! Brimming with flavor that, according to TasteAtlas. “perfectly match[es] the harsh tropical heat of the country,” sinigang is nothing short of a national treasure. It doesn’t matter whether it’s this particular pork sinigang you’re making, or another one of its endless variants. Bangus, salmon, or shrimp notwithstanding, sinigang is enjoyable in any way, shape, or form!

Tips for cooking sinigang na baboy. A perfect sinigang dish would be nothing without your absolutely succulent meat, wouldn’t it? This typically requires that you allow your pork to cook and simmer for quite a while. However, for those on the go, this isn’t exactly an ideal set up. Spending too much time in the kitchen can leave you pressed for it when it comes to other, sometimes more important activities. To be more time-efficient, the answer is simple: a slow cooker! Getting a slow cooker allows for you to toss your meat in and leave it for a few hours. This way, it tenderizes without much effort nor attention on your end, and you still end up with a delicious result.

Pork Adobo

What is it? Not to be outdone by sinigang, here comes the next contender for a national dish! For those who aren’t big fans of sour flavors — why not turn somewhere a little more savory? The Filipino food I’m referring to, of course, is none other than the classic adobo! The perfect combination of umami, savory, and sweet, pork adobo is yet another Filipino staple. This dish pairs perfectly with a warm bed of white rice that will make your meal heartier and yummier! A delectable marinade of soy sauce, vinegar, and garlic makes your dish rich, flavorful, and oh so delicious. In every bite of adobo, flavor truly is king!

What makes this dish so insane — in the best way? One of the easiest and tastiest meals in the country — and dare I say, across the globe — adobo is a perfect dish. Juicy, tender pork belly soaks up every tantalizing flavor of your adobo sauce. This Filipino food is one that you can enjoy any time of day — be it breakfast, lunch, or dinner! Not only is it incredibly tasty, but adobo smells great, too; its aroma wafting through the kitchen will make anyone’s mouth water. With the many ways you can put a spin on this dish, it goes without saying that this Filipino food can truly drive you crazy — in the best way possible!

Fun facts about this dish. Did you know that adobo is a food and cooking method unique to the Philippines? In fact, this popular Pinoy favorite predates even the Spanish colonial period! Indigenous peoples have been using the adobo cooking method for centuries. Cooking and preserving meat in vinegar and salt helped in keeping your main ingredients fresh — much like kinilaw, as we mentioned above! Even Mexico has its own spin on adobo — one that is spicier and infused with more flavors common to that region! But it’s the classic vinegar-soy sauce-peppercorn combo that’s won the hearts of the Filipino cuisine.

Tips for cooking pork adobo. A feast for the eyes, ears, and mouth, a perfect pork adobo can make anyone’s day! The trick is really letting the flavors develop. Cooking adobo in itself is an easy process. But the most work and time really goes into ensuring that you’ve allowed all the flavors to seep in as much as possible. One of the best things about adobo is its flavorful meat that practically melts in your mouth. You’ll need at least an hour of marinating your pork belly (or whatever cut you use) to get that optimal juiciness you know and love.

Truly, Filipino food can make you go insane — in the best way! Which of these dishes drives you craziest? And which ones should we add to this list? Let us know in the comments below. Happy cooking!

11 Picnic Food Ideas

Going to the great outdoors for a nice day under the sun is always a good idea. But it can be made even better with great food, and what else but great food? Hopping into your car for a fun trip with family or friends can be made even more hassle-free if you pack your tasty meals beforehand. But you could also go with the option of packing ingredients, and cooking when you get there. After all, food establishments at tourist spots can get pretty pricey. And this way, you can live out any fantasies to dine on a picnic mat by the beach or in the park! And luckily, I have the list of essential picnic food for you to try out.

Of course, snacks often come to mind when we think of picnic food. But when it comes to true Filipino picnic food, grilled recipes are often best! After all, the process of making grilled food can be a terrific bonding experience for everyone. And if you’re stumped as to what recipes would be good for this, you came to the right place. Here’s my list of perfect Pinoy picnic food for you from 1 to 11!

Picnic Food recipes:

Easy Liempo Inihaw

Liempo Recipe — Grilled pork belly with papaya atchara.

I know you might be thinking— how can I make some Liempo Inihaw with a simple process? Is there even such an easy recipe for this kind of food? Well, let me tell you that there is a procedure you can utilize to achieve that perfectly crisp, brown, savory Liempo with less time and effort. This recipe I whipped up takes less than an hour to recreate. And it’s able to achieve that unmistakably rich flavor of marinated pork belly. The key really is in the marinade, and in the three cycles for you to cook your pork on the grill.

Of course, you also can’t forget about a couple of side dishes to make this even tastier. This Easy Liempo Inihaw dish goes perfectly with some of that semi-sweet papaya atchara, as well as flavorful spicy vinegar.

Inasal

Now what about a dish that’s sure to please just about everyone at the picnic? There’s a reason why there are so many restaurants listing this beloved meal as its specialty. Inasal is a proven crowd favorite with its tender, juicy interior, and its perfectly seasoned and subtly crunchy exterior. Just as with a lot of grilled recipes, we will largely count on a good marinade to make this dish come to life. We use some ginger, garlic and lemon or lime soda as some essentials in marinating the chicken.

This takes quite some time in terms of preparation so I would definitely suggest you prepare the chicken prior to your grilling session or picnic. You can already marinate this in advance, as well as create your basting sauce. This way, all there’s left to do on the day itself is grill the most delicious Chicken Inasal dish!

Pork Barbecue

Speaking of classics, you really can’t do a picnic without some Pork Barbecue. This savory glazed dish is perfect for most any occasion, but especially on a picnic. With the meat conveniently on a stick, it is easy to carry around, and eat at the same time. And conveniently enough, we will be using ingredients that are pretty standard to the Filipino kitchen. For the marinate, you will need components along the lines of banana ketchup, brown sugar and garlic.

And of course, you also have to remember to get pork shoulder that’s cut for barbecue, or is sliced into thin pieces. You can also cut this up at home. And because we’re particularly using smaller pieces of meat, this takes a much shorter time to cook compared to other grilled dishes.

Chicken Barbecue

Because of the previous recipe, you might be thinking that this one is just a variation using poultry. But the reality is, if we would compare this dish to any of the other recipes, it would probably be most similar to Inasal. However, Chicken Barbecue is comparably easier to make with less ingredients, and a shooter preparation time. This should be a nice go-to picnic food recipe for when you want to create something delicious with hints of zest and sweetness, but is also relatively simpler to cook.

Also make sure to prepare the night before so that you can marinate the chicken leg quarters as much as needed. This serves a party of 4 well, but if you’re making it for a larger audience, feel free to up the ingredients according to the ratio.

Marinated Grilled Pork Chop

Now what if we want to make use of some gloriously savory pork chops for our picnic? Another recipe I would surely recommend is Marinated Grilled Pork Chop. This dish utilizes a similar process as the aforementioned recipes, but it carries the very unique, appealing texture of meaty pork chops. It is definitely perfect for when you’re willing to indulge, and have a taste of rich, delicious pork.

Now depending on where you’re traveling or setting up your picnic, it might be more convenient to cook with seafood. Going on a fishing trip perhaps? Let me show you what you can make from any fish or seafood you happen to catch! Also, there can be restrictions for some people’s diets that make this a good option to have. That being said, let me list some food of the seafood variety!

Seafood picnic recipes

Inihaw na Tilapia

A really great recipe to have in your repertoire is Inihaw na Tilapia. Not only is it a perfect example of just how rich and delicious seafood dishes can be when cooked right, but it encapsulates how a simple process can result in the most enticing food! From some tilapia fish, sea salt, ground black pepper and cooking oil spray, we get a tender, well-seasoned dish with a most irresistible crisp and aroma reminding us of sitting seaside.

While this works great on its own, Inihaw ng Tilapia also works beautifully with the enriching sourness or lime or lemon wedges. And if you have some rice as well, the universally-loved side dish would also be a complementary component.

Inihaw na Bangus

And what about using some equally delicious and popular milkfish instead of tilapia? Inihaw n Bangus, however, has the distinct factor of the most flavorful and vibrant stuffing to give it even more richness! For this, we use tomatoes, onions, ginger, lemon juice and ground black pepper. And then that mixture gets integrated into the mild, satisfying taste of bangus. This definitely upgrades the taste of your seafood dish altogether, and makes for a more exciting mix of flavors.

But like many fish dishes, we must also be reminded to clean the fish well before we start our cooking process. Also, since we are grilling, it is best to keep the scales of the fish on. This would keep the bangus from sticking to the grates of the grill when we begin cooking. But you also have the option of wrapping the fish in some aluminum foil to keep that from happening if the scales are already removed.

Grilled Stuffed Squid

When it comes to Filipino cuisine, there’s no shortage of recipes that make use of seafood because of how abundant these ingredients are to us. I would really encourage going out of your way to try our tasty recipes that don’t make use of fish as well. That’s why you definitely shouldn’t skip out on Inihaw na Pusit or Grilled Stuffed Squid either. It blends the one of a kind taste of squid with yellow onions, ginger, mirin, soy sauce and more to create a uniquely salty, refreshing dish.

But always remember an essential part of cooking squid, which is avoiding the mistake of overcooking it. Letting the squid stay on the grill for too long can make it very rubbery and unappealing to the taste. Make sure to keep your eye on this as you grill it.

Grilled Tuna Belly

Let’s head onto another satisfyingly savory recipe— the Grilled Tuna Belly. This has the classic, delightful flavors of soy sauce, calamansi, sugar and ground black pepper. And we get to integrate it with the ever tender and irresistible tuna belly. These seasonings help to further enrich the ingredient’s taste. But also remember to baste the tuna belly thoroughly so that we can prevent it from drying up on the grill. This is another easy picnic dish, and so I would recommend it for when you have less time for preparation beforehand.

Grilled Grouper Steak in Foil Packet

A great way to have your grouper is by cooking it into a fish steak. After all, the largely mild taste of this type of fish can become more succulent and tasty with the right ingredients. And in the case of Grilled Grouper Steak in Foil Packet, only a few simple ingredients would do the trick. All you will need is the grouper steak, some butter, garlic, sea salt and lemon. And even better? It takes less than 30 minutes to make.

There really isn’t much that should stop you from making this dish! And if you’re wondering about the taste, you can expect a light, savory seafood dish infused with garlic and a touch of zest. This is also perfect for a small picnic with the recipe indicated being good for 3 servings.

Inihaw na Panga ng Tuna

Have you ever tried tuna jaw? It may sound peculiar in the beginning, but trust me when I say it’s surely worth the try. Panga ng tuna or tuna jaw is particularly flavorful because it’s close to the bone. But you can turn the appeal up a notch by integrating some spicy Ponzu dip. I will introduce you to both this tasty sauce and grilling the tuna jaw in this Inihaw na Panga ng Tuna recipe!

I use a tart Teriyaki sauce for this dish to give it a rich, satisfying taste. But the key truly is in letting this marinate overnight. Then you are able to achieve that smoky, delicious seafood dish that’s sure to please you and your guests.

But what if you decide to cook right from home? This might be the easier process for many in terms of preparing their picnic food. You will just whip out your dish all ready to go! But let me show you how to store this properly so that you can keep it as fresh as possible on the way to your picnic.

How to store ready-made meals for your picnic:

These tips should apply for most of our grilled picnic dishes. But to start off, you should keep in mind that you should not immediately store or put away in a container that is still warm. Make sure to get the food down to room temperature. Now if your picnic is more than two hours away, it might be best to refrigerate it first to keep it fresh. Otherwise, you can put this inside an airtight container, or wrap it in foil.

Now if it will take some time before you head out to your picnic, you can transfer the grilled dish to a shallow airtight container. This way, it can get cold more quickly, and be at less risk of becoming spoiled. How long this will last in your fridge may depend on the type of dish, but for most meat recipes, the food may be good for 3 to 4 days. For a longer period of storage, you could also opt to freeze the food.

Simply use some freezer bags for your dish, and place it in the freezer. This may be good for up to 3 months. You can also ensure the quality of your food more by using a vacuum sealer. Now what if you’re ready to go, and would like to have your picnic dishes hot and fresh again? Here are a couple of pointers on reheating them!

How to reheat picnic food:

Thawing:

An important thing to keep in mind if your food is coming from the refrigerator or freezer is that you have to let it thaw. For dishes coming from the freezer, you can actually use the fridge to let it thaw, but it will probably take a day. But this is one of the best ways because it is able to keep all your flavors intact. You could also place your frozen food in a container or sealed bag into cold water, and replace this every half hour. This is a quicker way to get the food to thaw. Another quick and easy way to get it done is through the microwave. Don’t forget to use the thaw setting for this, and keep watch of your food so that it doesn’t get dry from its time inside.

Reheating:

You can utilize different methods for reheating your barbecue or other grilled food. But the most standard way you have probably heard of is through the oven. Now for this first method, you just need to preheat your oven to 350 °F. Then wrap the picnic food in some aluminum foil, and place this inside the oven. Now you can heat it to an internal temperature of at least 165 °F. This is why a meat thermometer would come in handy for reheating your food.

You can also use your microwave oven. But be warned that it can dry out your grilled food too much, and heat it unevenly. To avoid this, just make sure to flip the food constantly. This will ensure that the dish is able to absorb heat on all sides. Another way is by using a covered skillet. Simply place your dish in the skillet, place the cover on top, and turn your stove to the low heat setting. Make sure to stir this constantly. After that, you’re done!

But if your grilled food was kept in a vacuum-sealed bag, you can actually try reheating it even with the bag. If you let this simmer in water at about 190 °F for 15 minutes, that should do the trick of getting your dish nice and warm all over again.

How did you like these 11 Picnic Food Ideas? Has it inspired you to make some of your own? Share your own experiences cooking these recipes in the comments below! And if you’ve got any queries, just leave them there as well so I could address them.

Valentine’s Food Your Way: Recipes for Romance

The month of February brings a variety of things: the end of the bitter cold, the Lunar New Year, and other holidays and celebrations. But what it is perhaps most famous for is, of course, being the season of love! While we experience love all year round, one special February day allows us to especially enjoy it with the people we hold closest. That’s right; I’m talking about February 14 — Valentine’s Day! With candies, stuffed toys, and flowers aplenty, Valentine’s Day is the one holiday a year when romance is celebrated across the world. Valentine’s Day calls for dates, presents, and the sweetest of moments — and what makes a moment sweeter than food? Oftentimes sumptuous and indulgent, Valentine’s food is truly one for the books.

There is a popular saying that the best way to a person’s heart is through their stomach, and the market for Valentine’s food is definitely aware of that. How many boxes of chocolate or candy do you see flying off the shelves this romantic weekend? From bottles of champagne to the finest of steaks, Valentine’s Day is an excuse for couples to go all out and indulge in the finer things in life. Valentine’s food can be sweet, savory, or salty; it comes in all shapes and sizes and suits every preference. Depending on where you’re from, Valentine’s food can look quite different. But the message behind each delicious dish is the same; you don’t need words to say I love you. You can say it through food!

What do you eat on Valentine’s Day? Let’s take a trip around the world and find out!

The typical chocolates and candy aside, Valentine’s food encompasses a wide variety of dishes. Around the world, the love for food (and other people) manifests itself in a myriad of ways. From Europe to Asia to Africa, how we show our love through food may be different, but no less beautiful. Take a look for yourself and see!

Egypt: White “coffee” — coffee without caffeine!

In Egypt, the direct translation of “I love you” is “ana bahebak.” More than just words, Egyptians often show their special someone love by brewing them this white “coffee”! Now, I use quotation marks here because — funnily enough — this drink isn’t coffee at all. Instead, this Valentine’s food consists of a mixture of hot water and rose water. The rose water is usually made from thousands, and sometimes even millions of rose petals; doesn’t that just scream romance? Sprinkle some sugar into your white “coffee” and you have a refreshing treat for your special someone. It may not keep you awake, but it will make your partner feel special and loved.

Italy: Baci Perugina — chocolates that say a thousand words!

Italians are quite the soulful people; they feel things deeply, and express it just as grandly. Large and public displays of affection are already quite common in this romantic country, so it only makes sense that on this day of love they would rev it up! Italy’s “La Festa degli Innamorati,” or Day of Lovers, wouldn’t be complete without some scrumptious Valentine’s food. From Italy emerged the sweet and romantic myth of the Baci Perugina. These special chocolates were flavored with cherries and contained a multilingual love note within each bite. It is said that the person who had invented these chocolates had fallen in love with someone, and snuck love notes into the chocolates for when he would test them. Your love story may not be as romantic as a myth or fairytale, but it doesn’t make it any less meaningful.

China: Qiaoguo — love comes in different shapes!

Interestingly enough, the Chinese don’t celebrate Valentine’s Day in February like most of the world does. Instead, their celebration happens six months later, in a festival they call Qixi. Based on a popular Chinese love story between a weaver girl and a cowherd, both single and taken women go to temples and pray to the celestial lovers. Among the things they pray for are wisdom, elegance, and a good and doting husband. After the prayer is complete, they get to snack on the Valentine’s food commonly present at these festivals! Qiaoguo, a deep fried pastry, comes in many different shapes. But the sweet sesame filling makes it a treat, not just for yourself but for your friends, partners, and in-laws.

Mexico: Pibil Pollo — for friends and lovers alike!

Who says Valentine’s Day has to be all about the romantic kind of love, really? Certainly not Mexico! In fact, people from this country refer to this day as “The Day of Love and Friendship.” The connections we forge with our best pals are those beyond compare, and we should give them just as much importance. That’s why Mexico’s Valentine’s food, Pibil Pollo, is one both friends and lovers can enjoy! The bright colors of this dish, as well as its intoxicating aroma, make Pibil Pollo truly unforgettable. Whether you’re serving amor or amigo, they’re sure in for a treat!

No matter where you are in the world, Valentine’s food is always something to look forward to. What do you and your loved ones like to eat on Valentine’s Day?

What should I cook on Valentine’s Day?

Usually, restaurants become fully booked from the weekend leading up to Valentine’s Day to the actual day of. After all, who doesn’t love the idea of dressing up and looking good for that special someone? Indeed, enjoying a romantic date night is definitely one of the past things about this happy day of hearts. But what if you could find a way to make your Valentine’s even more special? Valentine’s food is always delicious, but it would be even more memorable if you made it together! Cooking is one of the most intimate shared experiences you can have with your partner, and what better day to try it than today?

If you’re looking for a romantic night in, these Valentine’s recipes are sure to brighten up your evening. And if you’re not seeing anyone or enjoying the company of friends and family? You can still make these special meals with them! Trust us; you’ll be sure to feel the love in every bite!

There’s a perfect Valentine’s food for everyone — no matter your background or your budget. To help you out, we’ve taken the liberty of listing down options from one to three peso signs, depending on how much you’re willing to indulge on this day of hearts. Regardless of what you make, however, it’s the thought and heart you put into it that counts!

Valentine’s Food by the Budget: One Peso Sign Treats

Fresh Basil and Sundried Tomato Pasta

You can never go wrong with a tasty pasta dish. Simple and understated yet elegant and flavorful, any Valentine’s date can be made better with some al dente noodles. With aromatic basil and sweet sundried tomatoes to boot, this Valentine’s food is sure to be refreshing on your palate. Furthermore, if you’re sharing it with your special someone, well — romance movies have taught us a thing or two about how a bowl of pasta can bring anyone together! Enjoy this dish with some garlic bread, too, for that extra yumminess.

Sushi Bake

Keep up with the trends of today and make this sushi bake with your Valentine! This Valentine’s food will be a great experience for you two to bond and satisfy your stomachs. Sushi bake has become immensely popular among burgeoning home cooks in the country. Perfect for date nights when you want to get a little creative, just be sure that you don’t mind getting your hands a little dirty!

Valentine’s Food by the Budget: Two Peso Sign Treats

Garlic Butter Shrimp Pancit Canton

Level up your pancit canton favorite with some sumptuous and juicy garlic butter shrimp! This Valentine’s food is the perfect blend between comfort food and something more upscale. The yummy, flavorful garlic butter shrimp goes perfectly with your savory pancit canton. For an extra treat, top your dish with a fried egg, too! You and your loved ones will definitely enjoy this twist on a popular Filipino classic.

Creamy Butter Salmon

Buttery, rich, and insanely tasty, you can’t go wrong with a baked salmon! This dish isn’t popular solely as Valentine’s food; creamy baked salmon is also a welcome guest at any holiday party or family gathering. And really, what’s not to love about it? The cheesy sauce that coats the top of your baked salmon is one that makes your mouth water simply from the sight of it. Pair your dish with some nice fresh veggies and wine, and you’re in for a treat!

Valentine’s Food by the Budget: Three Peso Sign Treats

New York Strip Steak

Really — is there any Valentine’s food as timeless and classic as steak? We don’t think so! For those who want to go all out on Valentine’s Day, you can never go wrong with a perfect piece of steak. Juicy and tender to the point that it melts in your mouth, a New York strip steak is the meal to impress. This piece of meat goes insanely well with any greens of your choice; I recommend sauteed spinach! And of course, a nice bottle of red or white wine will definitely get the romance rolling.

Broiled Lobster Tails

Broiled Lobster Tail with Lemon Butter Sauce

You can’t not take advantage of all the fresh seafood our country has to offer! These broiled lobster tails are a step up from your usual crab dish. And best of all is that they’re tasty for sure — especially when you brush them with your lemon butter sauce! I love lobster and its rich, plentiful meat; I’m sure your special someone will too. Pair it with mashed potatoes or some simple yet delicious pasta, and you have yourself a Valentine’s winner!

Just desserts!

Last but not least, any Valentine’s food trip wouldn’t be complete without a sweet treat! To top off your romantic (or even platonic and familial) evening, desserts are all but essential. Try these Red Velvet Cupcakes or Strawberry Angel Food Cake, and you’ll see what I mean.

Valentine’s food, no matter the budget or preference — no matter what it is, as long as you’re enjoying it with loved ones, it’s bound to be special. What’s your favorite thing to enjoy on this Day of Hearts? We’d love to know what you think in the comments below!

Pork Belly 101 – The perfect recipes, reheating procedures & substitutes

Some ingredients, when slapped on the title of any dish, make for the simplest way to lure in diners. While we all have our fair share of cravings and food preferences, seeing the name of some popular fruits or meat can set our hunger on high. And this is very much the case for pork belly, which you might know better as liempo.

This cut of pork is most often defined as a crowd pleaser. This is because of how easily its flavor and tender texture can entice your taste buds. And with the Philippines’ love for various grilled meats, this ingredient can be seen in several Filipino recipes. If you are just as much a fan of pork belly as the majority are, keep reading to get some background on the meat. And read about how much delectable goodness you can make of it with some Panlasang Pinoy recipes.

Where does the pork belly come from?

One of the distinguishing characteristics of this pork cut is how juicy and tender it tastes when cooked just right. Coming from the pig’s underside after you take off the spareribs and loin, it is naturally savory. That, and it is a boneless, fatty cut that works incredibly well with different types of cooking methods.

You might easily recognize pork belly for its variation with a crispy, golden skin. But it also works amazingly well when grilled and coated with a rich sauce. But if you want it at its softest, and most tender, braising or frying your pork in a covered pot is known to be one of the best ways to attain this, alongside other slow-cooking methods.

Another benefit there is to this part of the pig is its accessibility and affordability. You can find it in most markets, and for a comparably low price. This is because it is often only the starting point for many meat variations you might be familiar with. For one, various kinds of sausage meat do contain a hefty deal of pork belly. And of course, it can also be turned into one very popular ingredient– bacon.

What is the difference between bacon and pork belly?

Most people end up confused with the difference between these two, and understandably so. They have similar flavors, and that is because bacon is a cured, smoked and salted version of pork belly. To make this, they cut pork belly into the bacon strips we often see.

Luckily, bacon is another pork cut you can find in most local markets. And it also isn’t too pricey for meat. If you ever find yourself wondering how to make the most of your bacon, check out this article. It has all the tips on cooking these thin, crunchy strips of pork belly! But if you are interested in finding some of this pork cut prior to the curing process, I also have some advice that’ll come in handy for choosing them in the market.

How do I pick a good pork belly?

One great indicator of the quality and freshness of your pork belly is its color. Given that the cut we are looking for comes from the pig’s abdomen, we can count on seeing some fat. A nice, white colour for the fat of the pork belly is a good sign of freshness. Yellow or greying fat can mean a more worn and old meat cut.

It is also ideal that you get even amounts of flesh and fat in your pork belly. If you can, try to look for one with equal parts of these two. And look at the width of layers of fat between the muscles. This should benefit you largely later on when you cook a good pork belly cut with a little bit of the tenderness of the fat, as well as the thick texture and flavor of the flesh part. Additionally, you should look out for a generally pink pork belly with a firmer, dense texture. Also try to steer away from any signs of sliminess.

But despite the general availability and high supply of pork belly in most areas, there can be cases wherein you end up with none. If you find yourself in a situation as such, but are craving for a recipe that asks for liempo, I have some fitting suggestions. One of the best parts of cooking truly is the experimentation with various ingredients. And so feel free to try some alternatives!

What can I replace pork belly with?

Because of the wide range of meat cuts with versatility in flavor, it actually isn’t too hard to find a decent pork belly substitute. For one, you can take the same part of the cow to mimic our pork belly’s flavor. Beef bacon comes from the cow’s belly. And it has an overall taste that we can liken to pork belly. However, it can be less crispy because of its higher melting point than pork. And because beef is generally leaner, it may not be as naturally juicy as pork. But on the bright side, people often resort to this alternative easily. This is because it is notably healthier with much less fat.

Of course, you also can’t discount other cuts of pork to serve as a fitting alternative. The fat that you can find on the pig’s backbone, also known as fatback, can also take the place of pork belly. This is because both have a wealthy amount of succulent fat, as well as similar flavor. However, fatback has significantly higher fat content so unlike our previous option, it does not make for a more nutritious choice. But to make up for the flavor lost with less flesh, you can always add more seasonings, and incorporate some vegetables for the best texture.

What about some vegan substitutes?

If you are on a vegan diet, fret not because the alternatives certainly don’t stop at meat. Dried soy, which can be easily found in most markets, can make for a fantastic replacement for pork belly. It is actually quite popular as a meat substitute in general. But to help copy the taste of pork belly, you can utilize some pork seasonings, and follow most recipes with the fatty cut, as the spices used can also help bring out that similar taste.

Another subsitute you might want to keep an eye out for is Tempeh. It is considered a superfood with great health benefits, and has an undeniably close texture to meat. Composed of fermented and processed grains and soybeans, it is usually packaged as a frozen good like most meat. This is not as well-known as a meat alternative. But you can actually find it in most organic or health food shops and markets in the Philippines and other countries.

Now that you’ve got a handle on the basics of pork belly, as well as some other ingredients that can fittingly take its place, you might be ready to take on the challenge of working with some great recipes!

What dishes can I try to make with pork belly?

Grilled Pork Belly

When in doubt, one sure-fire way of getting the best of most meats is grilling it. That is, if you’re doing it right. Sometimes, it can be tricky to heat food up over charcoal and ensure that it is cooked all the way through without toasting it to a blackened crisp. But that is why I have this Grilled Pork Belly recipe for you to follow with ease.

Other than easy steps towards grilling, it has all the essentials to lead you towards the perfectly classic grilled liempo. We have a deliciously potent marinade that can permeate our pork belly and give it an abundance of flavor within an hour. The result is, of course, an unquestionably rich and tender set of beautifully cut meat.

**Roasted Pork Belly (Lechon Liempo)**

If you’ve had your fair share of Filipino family gatherings, this Lechon Liempo might be an extremely familiar dish. And with that familiarity, I’d guess you’d also regularly be having cravings towards this savory, juicy dish with that audible crisp at every bite. Because of its popularity, it might not be all that affordable to buy in stores. But worry not because I have the guide to help you make it, yourself!

This comes with all of the details to make a roasted pork belly that’s good enough for a group of 8. And we also utilize some of the best, but accessible seasonings to bring our slab of pork belly’s flavor to life.

Crispy Pork Belly Chicharon

Having your first go at a set of pork rinds should feel like a new world of crispiness is opened up to you. But if you’re ready to take that one step further, you should definitely try this Crispy Pork Belly Chicharon recipe. It has all the beautiful perks in flavor and texture of your regular chicharon, and a little bit more.

It has the meatier flavor of our liempo, but with far more crunch! And if you are looking to have this in a slightly healthier way with less oil use, you can use your air fryer. It also makes for a great snack to pop into your mouth in between work or hangouts with friends.

Oven Roasted Pork Belly

This is another popular way of having your liempo, and this comes as no surprise. What with a gloriously crunchy coat of skin, and an evidently tasty interior infused with 5 spice powder, Shaoxing cooking wine, and sea salt, it makes up a most promising recipe for our delicious meat cut.

It may take a bit more time to make– over 2 hours in total– but the work pays off with a mouthwatering result. The soft belly only enhances its meaty flavor, as well as the crispy skin. No wonder we love to have this as pulutan in most celebrations, as well as just having it as the best ulam to a fresh cup of rice. Were your cravings for liempo awakened? Let us know any questions you might have about pork belly, and the recipes we’ve got for you, in the comments section!

What is Garlic?

One of the most popular and frequently used seasonings around the world, garlic is a staple in almost every kitchen. No matter what cuisine you cook regularly –– or even what restaurant you order from! –– you’ve tasted garlic at least once in your life. Its pungent aroma is only a telltale sign for its even more powerful taste. While it’s typically not the star of the dish, garlic lends its flavors to so many different recipes –– which I suppose makes it a star of its own!

Garlic’s scientific name is Allium sativum, under the genus Allium which, unsurprisingly, several other ingredients share. The ingredient’s close relatives include other seasonings like green onions, leeks, scallions, and chives. Each one has their own separate taste and function.

Green onions have a very powerful aroma and taste, similar to the red or yellow onions we’re more familiar with. They’re definitely uncannily similar to scallions, seeing as they come from the same genus and species. You can use green onions in meals when you want a sharper taste to counter your dish’s flavors.
Scallions have a more peppery taste, and are quite easy to find in supermarkets. You can use both the white and green parts of the seasoning, with the former having a sharper taste than the latter –– akin to onions. The green part of scallions are typically used as a garnish instead, adding both color and flavor to an already delightful dish.
Leeks have an almost garlicky taste and a creamy texture. You can cook leeks in a variety of ways –– boiling them, blanching them, frying or roasting. You can caramelize them in butter, the same way you do onions. Just make sure to wash them thoroughly first, otherwise there’s a salty taste you won’t be able to shake. When prepared properly, however, you get a sweeter, slightly sourer taste than scallions.
Chives are mild and have a less overwhelming taste than the other seasonings mentioned. Its flowers and leaves are both edible, and they provide a subtle but evident touch to many rich and savory breakfasts and appetizers.

But garlic’s nutty, creamy, and sometimes even spicy flavor makes it stand out from the rest. Leeks probably have the most similar taste to garlic amongst its seasoning relatives –– in fact, garlic is actually the Old English word for ‘spear-shaped leek’! However, there’s just something so unique and irreplaceable about the original.

Where does garlic come from?

Because garlic is so prevalent and popular worldwide, it’s hard to pinpoint exactly a place of origin for the popular ingredient. Many say that garlic originated in central Asia, or in some parts of West China or Kazakhstan. But when it began to travel across the world, people like Sumerians and Egyptians started using it for its medical properties. In the Middle East, Greece, and Rome, too, garlic became a highly sought after ingredient, both for its distinct flavor and also its health benefits. It was a very popular medicine at the time, known to cure a number of diseases and also assisted in folk remedies popular in tribes across the world.

It’s interesting to note how important garlic has been to cultures around the world. It really is more than just a seasoning!

Is it easy to grow?

Garlic is not only delicious –– it’s so easy to grow, too! All you need is the right amount of soil, moisture, and patience. From just one garlic clove and a lot of fertilization, you can produce garlic that’s perfect to use in the kitchen. Garlic grows best in the spring and takes about four to six weeks of harvest. That might seem like a while, but its rewards are always plentiful.

You can learn more about how to grow your own garlic here.

How can I cook garlic?

You can enjoy garlic in so many ways! Whether you’re using one or several cloves, its taste and aroma is impossible not to recognize. No matter what cooking method you use, garlic is an incredibly helpful companion in the kitchen.

A popular way to enjoy garlic is to roast the whole head in the oven. The warm cloves that come out as the end result are so satisfying and tasty! While in the oven, garlic tends to caramelize, bringing out its creamier, sweeter flavor profile. Don’t forget to drizzle it with olive oil and wrap it in aluminium foil before putting it in the oven. Roasted garlic goes great on bread (who doesn’t love garlic bread?) or atop pastas or potatoes.

Garlic flakes are also another popular addition to a kitchen pantry. When you’re in a pinch and need something to spice up your meal, crispy garlic flakes are the way to go! You can buy garlic flakes at the supermarket or even make your own at home. Garlic flakes are basically the product of dehydrating the ingredient, or frying them until they’re crispy and a beautiful golden brown.

Have you ever had garlic butter before? Butter by itself is already a well loved ingredient, but tossing garlic into the mix makes for a killer combination! The mix of rich and creamy ingredients is heavenly. While you can find it at groceries, making it at home is definitely fulfilling.

And there are other sauces and spreads garlic can become the star of, too! From aioli to mayonnaise to hummus to chili oil, you can never go wrong with garlic’s mouthwatering taste.

What do you like to cook your garlic in? Let us know!

What recipes is it useful in?

I love garlic in any dish I prepare. No matter how simple or extensive preparing a dish is, the addition of garlic makes every bite that much more satisfying. You truly can find garlic in nearly every cuisine around the world. While it isn’t the end all and be all of seasonings, it’s definitely one of the most accessible –– and you can never really go wrong with it!

Filipinos love garlic –– or bawang, as we know it! In fact, we love it so much we’ve made a snack out of a crispy variant of it; ever had Boy Bawang before? Because we’re rice eaters by nature, it’s only natural that we’ve incorporated bawang into our national carb. This is where garlic fried rice comes in. Otherwise known as sinangag, garlic fried rice is a staple in every breakfast meal. We usually find sinangag in popular –silog combinations, wherein a viand is accompanied by an egg and fried rice. Whether it’s tapsilog, tocilog, or longsilog, a classic Filipino breakfast isn’t complete without sinangag!

Pancit is another food particularly popular among Filipinos; no matter the occasion, it’s almost always a go to meal, a symbol of both long life and celebration. Garlic Bihon is one of those most popular renditions of the well loved noodle. The unforgettable taste of bawang paired with fresh vegetables and the classic bihon is a standout. Not only is it incredibly tasty, but it also looks superb on a plate, with all the golden brown and green colors mixing together.

Of course, in dishes in other Asian and Western countries, garlic also shines! Take, for instance, this Creamy Garlic Salmon. This recipe comes with a delightful combination of tomato and spinach. I really love this recipe because not only does it combine the refreshing taste of salmon with the rich garlicky flavors, but over a bed of rice or pasta it’s incredibly filling and delicious.

The same goes for this Creamy Garlic Parmesan Chicken! Dishes like these appeal to eaters young and old, and the garlic taste is something everyone in your family will be craving for a long time.

If you don’t have a lot of time in the kitchen, stir frying vegetables with some toasted, golden brown garlic is already a great quick fix meal. Like in this Kangkong in Oyster Sauce, bawang can really bring out and accentuate the flavors in both the vegetable and sauce.

The list already seems quite plentiful, but this isn’t where your uses of bawang end; in fact, there are so many more recipes you can enjoy it with! What are some of your favorites?

Is garlic healthy?

As mentioned prior, garlic was also famous for its many medicinal benefits, especially back when Western medicine had yet to evolve. Chock full of vitamins and nutrients, bawang is a perfect example of keeping your stomach happy and body healthy!

For one, garlic is a great source of vitamin C, B6, and manganese. These make it great for your immune system and for maintaining your body’s strength. More specifically, having garlic in your diet has proven to help prevent the spread of several types of cancers. These include lung cancer, prostate cancer, and breast cancer, among others.

Garlic is also recommended to help improve cholesterol levels, which then reduces the risk of heart illnesses. Garlic supplements can help reduce your LDL (bad cholesterol) levels by up to 15%. Alongside cholesterol levels, bawang also reduces the risk of high blood pressure –– another factor that can lead to heart failure and other cardiovascular diseases.

These are only some of the health benefits one can attain by consuming garlic in their everyday diet. And with how versatile an ingredient it is, that shouldn’t be hard! Garlic is well loved for a reason, with all its uses and health benefits ready in just one bite. How are you going to use this perfect spice today?

What is Ginger?

Zingy, unique, and unlike any other, ginger is a one of a kind spice used all across the world. Its bumpy, brown exterior gives way to a distinct aroma and flavor, popular in several cuisines. And its medicinal uses are seemingly never-ending; just a hint of this in food or tea can cure a number of illnesses.

There’s really nothing quite like ginger. Its unique flavor has cemented its popularity and use in many places, and the Philippines is no exception. Luya is a common ingredient in several stews, soups, and even dry dishes. Whether you pair it with proteins or vegetables, luya is sure to bring a fantastic kick of flavor that no other spice can make up for.

A whole lot of history

Ginger (or its scientific name Zingiber officinale) comes from Maritime Southeast Asia –– countries like Brunei, Indonesia, Singapore, and our own Philippines. The earliest record of people cultivating ginger and other similar plants dates back centuries. Without even saying so explicitly, you can probably assume that since then ginger has garnered a rich and thriving history of its own.

The people of Maritime SEA back then, the Austronesians, regarded ginger as something incredibly important and even holy. The ginger plant had many uses beyond just eating, with people using its leaves to make mats. Ginger was even used to bless Austronesian ships, as well as to ask for healing, protection, and favor from spirits.

When the Austronesians brought ginger to places like India, the Pacific Islands, and even going as far as Hawaii, its prominence grew. In India specifically, traders from the Mediterranean and the Middle East came to take some ginger for their own. This was during the 1st Century –– almost 2000 years ago! Isn’t that crazy? Now, India still remains to be one of the leading producers and exporters of ginger worldwide.

Many people claim that famous philosopher Confucius ate ginger with every meal. In 406AD, ginger was sailing across the world, with the Chinese especially growing it in pots and carrying it in ships because they heard it helped cure scurvy. Ginger went as far as Europe, where people started important raw and preserved versions of it in the 14th century. In the UK, a pound of ginger cost one live sheep!

Keeping it in the family: ***Luya*’s relatives**

Ginger has two close relatives –– let’s call them cousins: turmeric and cardamom. All these spices originate from Asia and provide a distinct flavor to the dishes you put them in. But what makes luya similar, or different, from these two? Let’s analyze them one by one.

Turmeric is one of the main ingredients in Indian curry. Its bright yellow appearance masks a flavor that is warm and slightly bitter. It’s also quite earthy. Most of the time, we see turmeric in its powder form, as opposed to ginger which is often preferred in its fresh form. Even in powder form, however, its flavor definitely packs a punch!
Cardamom is the spice you commonly find in chai tea. It’s almost cinnamon-y in nature, but its taste is a lot stronger. Cardamom lends its fragrant aroma to several drinks and pastries; in Sweden, cardamom buns are a popular delicacy during an afternoon coffee break. It also works well in curries, masala and other dishes in desi cuisine –– just like its relatives.

A shapeshifting game-changer

Ginger is a spice that comes in a variety of forms, but here are its most prevalent ones:

Fresh ginger

This is the luya we’re most familiar with at supermarkets; its strange shape and hard texture make it difficult to miss. Fresh ginger is a staple in many kitchens, not just in the Philippines! This is because of how dynamic and useful it is. Its fresh and lively taste provides a refreshing bite to any recipe. Fresh ginger is perfect in marinades, and as a flavoring spice in stews, soups, and the like.

Most recipes will call for you to peel your fresh ginger before cooking it, so having a peeler or spoon onhand is recommended. You can also use your knife, but unless you have prior knowledge on how to use it, you might end up wasting a lot of the actual ginger. You can learn more about how to peel and mince fresh ginger here.

Almost all recipes call for fresh ginger because it’s hard to replicate that fresh taste any other way. Another great thing about fresh luya is that it’s inexpensive, and quite easy to look for in groceries.

Powdered ginger

By far, the best substitute for fresh luya is ground or powdered ginger. Powdered ginger is prevalent not only in food, but also in several medicines! In several herbal medicines that line grocery or convenience store shelves, ginger is a common ingredient. Its antibacterial properties and health benefits cannot go discounted.

One of the advantages powdered ginger has opposite fresh ginger is its shelf life. It’s a lot easier to keep and store ground ginger in your pantry than it is to keep it fresh; you run the risk of getting molds and other bacteria. Adding ginger powder to dishes like curries or masala also helps prevent excess, unwelcome gas. In rice, soup, meat, or wherever else, ginger powder is perfect for seasoning and spicing up just about anything!

Dried ginger

The process of dehydrating ginger results in this spicier, drier variant of the seasoning. Dried ginger is what you commonly find in tea leaves, or to sprinkle onto food. It works in both sweet and savory cooking; you can use it to top your curry mixes, or on cookies and cakes! Either way, dried ginger lends its distinct taste to dishes that really enhances or adds layers to its flavor palate.

Dried ginger is also known to help with headaches and other ailments, like arthritis, nausea, and the common cold. They’re very easy to find in supermarkets as well! However, you could always opt to make your own. The process may sound rather daunting at first, but it is most definitely worth it. Drying ginger is a simple process, albeit one that requires a lot of time and patience. You can find out more on how to dry ginger here.

Pickled ginger

Are you a Japanese food lover? If you’ve ever been to a Japanese restaurant and ordered a tray of sushi or sashimi, you’ll find that these often come with several other companions. These include the umami soy sauce, the spicy wasabi, and a sometimes yellow, sometimes pink partner that truly completes the platter.

Surprise: these small strips are actually pickled ginger! Known as gari or amazu shoga in Japanese cuisine, these pieces of ginger help in cleansing your palate while you’re enjoying your sushi. While sushi is great, the fishy taste and texture can sometimes produce a sense of umay. Gari is there in order to prevent that and ensure that you have an enjoyable experience with your meal.

Pickled ginger is an easy find at any Asian supermarket. However, it is also incredibly easy to make your own from the comfort of your own home!

Preserved ginger

Ginger that you keep in a sugar and salt-based liquid is called preserved ginger. This variant maintains its initial flavors, while also providing a sweetness that complements ginger’s distinct taste.

A popular variant of preserved ginger is called stem ginger in syrup. The little balls of ginger that come with the delightful syrup make a wonderful addition to both cooked and baked recipes. Like dried ginger, it’s wonderful in dishes that can satisfy both an empty tummy and a sweet tooth.

Find out how to make your own preserved ginger recipe here –- you’d be surprised at how simple the process can be!

Candied ginger

The last ginger variant I’ll be talking about is the fresh, vibrant, and oh so delectable candied ginger. I know plenty of Filipinos who carry around luya candy in their bags as a treat to alleviate hunger. I personally think ginger candy is nearly, or just as effective as coffee flavored candies are in keeping people awake. Its bright taste can really wake up your taste buds, and it’s a refreshing treat to have, especially during hot summer days. Candied ginger is also a great antidote for nausea and headaches.

While it works great as a standalone, you can also use candied ginger to highlight your other desserts! Gingersnaps, sugar cookies, and homemade jams and jellies are just some of the dishes candied ginger can work its wonders on. Not only does it add to the sweetness, but it’s able to cut through rich flavors and provide a deeper palate, giving it a taste you won’t get enough of.

This amount of ginger variants seems plentiful already –– but there are so many other ways you can enjoy this wonderful spice. What type of ginger do you most commonly have at home? Which variant is your favorite?

What recipes can I use luya in?

Now that we know how flexible ginger can be, it’s no surprise that luya is such a popular and well loved companion in the kitchen. In recipes sweet and savory, hot and cold, it easily comes to the rescue in any dish we’re making.

If you’re in need of new dish ideas that incorporate this fantastic ingredient, look no further! Here are some of my favorite recipes that include ginger –– maybe they’ll become your favorites, too!

Ginger Beef Stir Fry

Tender beef in a scrumptious marinade –– what’s not to love? Stir frying is the perfect solution for those who want a quick meal but need to be on the go. Cooking your sirloin strips on high heat with a variety of other ingredients gives you a dish that’s delectable from start to finish. The taste of luya in this recipe really bleeds into not just your meat but your other vegetables, giving it that extra bite you didn’t know you needed.

Ginger Beef Stir Fry is straightforward and simple –– no frills necessary for a delicious dish. Just as it’s a favorite in many Chinese restaurants, this meal can become a favorite in your own dining room, too!

Pesang Manok (Chicken in Ginger Broth)

This native Filipino soup is a favorite alongside flavorful dishes like crispy pata. Despite having a subtle taste, pesang manok leaves a strong impact –– and it’s largely in thanks to its delightful ginger broth.

Pesang manok is a wonderful comfort dish. On rainy days when you’re stuck indoors, a warm bowl of soup can really soothe and lift your spirits. The tender chicken meat combined with the unique flavors of ginger broth are a timeless combination –– truly chicken soup for the soul.

if you’re not a big fan of chicken but still want to try this yummy soup, an alternative is this Pesang Isda (Fish in Ginger Broth). This recipe has more soup than its original counterpart, and involves the healthy, leafy malunggay to accompany the ginger’s calming taste. Just like pesang manok, this dish can give you a sense of comfort during cold seasons (or maybe, if it’s in the summer, when you have your aircon on). For pesang isda, you can opt to use a whole fish or pieces of fish fillet. The former will require you to devein and clean your fish first, but the extra flavors that will steep into the broth make it worth it.

Steamed Fish with Scallions and Ginger

Another family favorite at the Chinese restaurant dining table is steamed fish. Sesame oil, soy sauce, and ginger are just some of the ingredients that come together in order to make this dish shine.

The combination of both prep and cooking time is only about half an hour! However, it is integral that you have a steamer onhand before cooking. It is steamed fish, after all. By allowing the fish to sit in the steamer alongside your soy sauce and ginger mixture, your fish is able to soak up all these succulent and mouthwatering flavors. The result is a dish with immaculate taste that pairs great with warm white rice!

Ginataang Alimasag with Sitaw at Kalabasa (Crabs in Coconut Milk with String Beans and Squash)

ginataang alimasag with sitaw at kalabasa recipe

Rich and creamy, the wonderful taste of crabs in sweet coconut milk is only highlighted by the strong and distinct flavor of ginger in the mix. The presence of luya in this ginataang alimasag helps the dish strike the balance between sweet and savory. It is refreshing and filling, and one of my favorites to make when I see fresh crabs at the market.

I love to cook any kind of seafood in coconut milk –– crab isn’t the exception, it’s part of the rule! Whether you’re making ginataang isda or ginataang hipon, throwing ginger into the recipe makes for the absolute perfect bite.

***Kanto* Style Beef *Pares***

Ginger stars opposite another spice in this classic dish –– star anise! Star anise has a delicate yet strong flavor, heavily influencing any dish it works its magic on. In that sense, we can say it’s a lot like ginger. Pares is a dish that elevates almost all of our senses; if the sight of it is enough to make your mouth water, what more its trademark aroma?

Luya, star anise, and soy sauce prove to be a heavenly combo, producing the pares stew we all know and love. And with a nice generous portion of garlic rice to accompany it? There’s just so much to love!

Gingerbread

Don’t ever listen to anyone who says ginger is only good for savory dishes! Whether or not it’s the holiday season, a bite into a gingerbread cookie is enough to put you in good spirits. This dessert is what many aspire to be: the perfect blend of sugar, spice, and everything nice.

Gingerbread is a great dessert option for those who don’t like to go too overboard with their sweets. The spice’s classic bite and kick of flavor remains evident in these sweet treats, but the end result is far from unpleasant. Making gingerbread cakes and cookies is a delightful way to spice up your oven’s repertoire –– it also makes for a great bonding activity with your loved ones.

Salabat (Ginger Tea)

A tea made from luya extracts, salabat is fresh and bright on the tongue. It’s a satisfying, healthy drink you can enjoy at the end of a long day –– or at the start of a new one! Whether you have it hot or iced, there’s no denying that it not only tastes good, but keeps your body feeling good, too.

Ginger for good health: Health benefits and nutrition facts

We can’t have an article about ginger without, of course, including the many ways it is helpful for our bodies! Health should be of the utmost importance to everybody –– especially in these uncertain times. Luckily, ingredients like ginger are around to ensure that we are as healthy as can be.

Since people started using it centuries ago, ginger has become a beacon and source of great health. Here are some of the health benefits luya offers:

Treatment for cancers (ovarian and colon, specifically)
A remedy for motion and morning sickness
Relief for heartburn
Beating the common cold or flu
Prevention of kidney damage

You can read more about these different benefits here. But even with this impressive list already, ginger still has so many other ways of helping and curing illnesses –– and providing a yummy treat any time of day.

Flavorful and fragrant, ginger is a spice that has been around for a long time –– and is guaranteed to stick around for a long while longer. Don’t be afraid to try ginger in your recipes today! You won’t regret it!

How to Cook Adobo

Adobo is one of those dishes that’s practically representative of Filipino cuisine. Bring up the topic of Filipino food and one of the first memories to come to mind is a tender meat in a savory, salty, umami sauce. A good plate of adobo can unite everyone, across different backgrounds and walks of life. Known by many and beloved by all, this dish is so Filipino, it’s hard to imagine our cuisine without it! How to cook adobo is a process that has been passed down for centuries, producing the many variations we know today.

If you’ve been to any Filipino household before, you’ve seen adobo grace the dining room table at least once. It’s hard to find a Filipino family without at least one member who knows how to cook adobo. You’ll know it by its sight and smell alone –– its brown appearance and garlicky aroma is one hard to ignore.

Unsurprisingly, the Filipino way of how to cook adobo is one that dates back centuries –– even before the Spanish arrived. Due to our tropical climate, pre-colonial Filipinos used to prepare their ingredients in vinegar and salt to preserve their freshness. This applied not only to seafood, but meat like pork and chicken as well. Vinegar was such an important ingredient in Filipino cuisine that it applied not only to the adobo cooking method, but also to kinilaw, sangkutsa, and paksiw!

When the Spanish took over the country for over three centuries, they applied the term adobo to any kind of meat or ingredient that was marinated before consumption. However, this, of course, changed over time. Now, the term adobo refers solely to any dish that you marinate in a combination of vinegar, soy sauce, whole peppercorn, and garlic, amongst other spices. With a long history behind it, it’s only fitting that we deem this savory, hearty meal our (unofficial) national dish.

How to cook adobo may have changed over time; its popularity has led to a multitude of variations and versions of this Filipino classic. Despite its seemingly simple recipe, there’s a way of cooking adobo for everyone. What we have here today are 8 different methods on how to cook adobo. Some you may be completely familiar with, while others may be a completely different approach on the dish you know and love. Regardless –– whether you find an oldie but goodie or a whole new favorite, this list is a testament to the innovation of Filipinos in putting spins on even a popular dish like this one!

Without further ado, here is a list of how to cook adobo in 8 different ways. Take a look through each recipe; what you find may surprise you!

Pork Adobo

Of course, you can’t go wrong with the classics! Nothing says adobo quite like juicy, fatty pieces of pork drenched in your ever reliable soy sauce-vinegar marinade. Indeed, it’s hard to go wrong with a succulent piece of meat in the classic sauce. This has to be one of the most popular ways of cooking adobo –– and it’s so easy to do, too!

Like in any other adobo recipe, one of the most important aspects of cooking this pork adobo is ensuring you’ve marinated it thoroughly, and long enough. I recommend leaving your pork to marinate overnight, in order to further soak up all the delicious juices. If you’re pressed for time, however, try to leave at least one hour of marinating time for your pork adobo to be truly tasty.

However, be wary that leaving your pork to marinate for too long will cause the acids in the vinegar to break down your pork. This may result in meat too mushy to be fully enjoyable. While it’s good to get all those flavors in as much as possible, be sure to watch your time as well! If you aren’t cooking your meat right away, be sure to freeze your pork slices in order to fully preserve their taste, and thaw them once you’re ready to cook once again.

I love to use pork belly for the best results. Understandably, though, this may come across as being too sinful –– especially for those trying to watch their diets. If you’re looking for an alternative pork cut without having to sacrifice the adobo taste you love, pork tenderloin is an ideal sub. Additional ingredients like onions, a teaspoon of sugar, and even some leaves of basil will do wonders to the familiar, homey taste of adobo. Believe me, these elevate it more than you could ever expect!

Chicken Adobo

If you asked someone how to cook adobo, one of their first questions would be what main meat you’re using. While the juicy pork belly is one of the most obvious options, another variation that Filipinos often go to is the equally tender, but slightly healthier chicken adobo! Marinated, pan-fried, then stewed to perfection, these chicken pieces are a household and nationwide favorite –– and for good reason, too!

In order for your chicken to attain the tenderness you aspire for, I like to let the pieces sit in a slow cooker or crockpot overnight. This lets your chicken become more moist, further soaking up the intensely flavorful marinade, so by the time you’re ready to cook, its flavor is close to perfection.

Another winning attribute of chicken adobo –– or any adobo in particular –– is the garlic! Garlic plays a huge role in how to cook adobo in the best way possible. This seasoning’s nutty and sometimes even spicy flavor works wonders on many dishes around the world; chicken adobo is no different. While just one clove is enough to add flavor to any dish, add as many as you like to your chicken adobo! Alongside the varying flavors of vinegar and soy sauce, garlic will add to the perfect marinade combination –– making your dish even tastier.

This chicken adobo recipe, like all the other recipes of adobo that came after it, is an adaptable one. Its main ingredients are quite simple to source, which makes this dish an easy one to cook to begin with. But if you and your family add your own special ingredients to this meal, feel free to do the same now! Whether it’s pineapples, potatoes, or eggs, how to cook adobo, at the end of the day, is completely up to you. Alongside some white rice, sinangag, or even potato salad, this dish of chicken pieces is one that goes well with almost anything, after all!

Adobo Fried Rice

With all this talk on how to cook adobo, you may end up cooking too much of this dish. No matter how much you love adobo, sometimes your stomach has to tell you enough is enough –– but don’t fret! Your hard work in the kitchen doesn’t have to go to waste, and neither do all your leftovers. Enter this adobo fried rice: your solution to getting rid of all those leftovers taking up space in your fridge!

Adobo fried rice is the perfect breakfast meal. Breakfast, arguably, is the most important meal of the day. What isn’t contested is how much Filipinos love a warm cup of fried rice, or sinangag, to jumpstart their day; and this adobo fried rice does all that and more! The combination of a saucy and umami adobo with a warm, garlicky plate of rice is enough to make your mouth water. Think of this dish as a twist on your classic –silog meal, which is usually a combination of a viand, your garlic rice, and a nice and perfectly cooked egg.

Speaking of –– you’re free to add an egg or two to this recipe as well! Whether you’re placing an over easy egg on top of your rice after or adding bits of scrambled egg into your dish, egg is another star ingredient of any fried rice. Sunny side up, scrambled, or in omelet form, an egg is part of a perfect breakfast, and a welcome guest to this adobo fried rice recipe. The addition of spring onions complements the savory sauce that you’d soaked your adobo in prior, for a breakfast that’s truly unforgettable.

Adobong Pusit

Pork and chicken may be the usual stars of the show. But, has anyone told you how to cook adobo using seafood? Living on an archipelago, it only makes sense that we’ve found innovative and creative ways to change up our cuisine in accordance to the ingredients we’re surrounded by. And seafood is abundant in our country, from fresh fish to shellfish that line our grocery store aisles.

This adobong pusit is just one of the many ways we’ve used our close proximity to the sea to our advantage! This chewy, flavorful squid makes just as delicious a star ingredient as your pork belly or chicken drumstick. The addition of the delicious squid ink really sets adobong pusit apart from the other popular variations of this dish. The rich array of flavors are enough to have you coming back for seconds –– and even more! You’ll be needing a lot of rice by the time you’ve readied this dish on your dining table.

Apart from the garlicky and savory flavors of the marinade, you can also add a piece of green chili to your adobong pusit. Filipinos love spice, after all. This not only adds a pop of color to your dish –– it gives it a refreshing zing, too! If you or your family aren’t the type to enjoy spicy food, you can opt out of this entirely. But the option is there, and it blends in harmoniously with the rest of these fantastic flavors.

Chicken Adobong Puti

When the question of how to cook adobo comes to mind, fewer ingredients are conjured up before the dark and salty soy sauce that makes up most of its marinade. This familiar condiment lends its appearance and darker hues to the dish, making it an easy stand out on any dining table. But did you know that adobo can come in a myriad of colors? That’s right –– just because it isn’t brown, doesn’t mean it isn’t adobo! Original, pre-Hispanic renditions of this dish used salt instead of soy sauce. Thus, the adobo of that time wasn’t brown at all –– it was white!

This chicken adobong puti is more like the original version of adobo than the one we’ve come to know and love. More popular in the Visayas and Mindanao regions, this recipe is incredibly simple –– much like the recipe we’re familiar with. The only difference is the use of salt instead of soy sauce in the marinade, reducing its brown hues. A piece of Knorr Chicken Cube is the key, too, to making your sauce more flavorful!

You don’t need the umami taste of soy sauce for adobo to be absolutely delicious. Although subtle in color, I guarantee you its taste won’t leave you wanting.

Adobong Kangkong

Who says you need meat to enjoy the filling and tasty flavors of adobo? One bite of this deliciously healthy dish is enough to prove them wrong. Adobong Kangkong retains how to cook adobo in the way we love, while being a healthy alternative to a fatty pork belly. Regardless, its taste is still delicious –– and a lot less heavy on both the stomach and the wallet.

Kangkong, or water spinach, is an easily accessible and inexpensive main star of the show. Its mild taste causes it to soak in dishes that have a much stronger sauce –– much like our adobo. It’s also incredibly versatile, as you’re able to cook it in an array of ways. From boiling, blanching, to making it into chips, kangkong’s low price and wide repertoire make it a Filipino kitchen favorite! And in adobo, it’s truly no different.

This recipe may be one of the fastest adobo renditions there is! Because kangkong cooks quite quickly, it’s best not to leave it in the pan or wok for too long. When making this recipe, the kangkong only stays in the pan for roughly 5 minutes; any longer and it may overcook! This also makes it perfect for those on the go, who want to throw together a quick meal. Perfect alongside a meat dish or as a standalone, you won’t be able to get enough!

Adobong Manok Sa Gata

It would be a disservice to make a list of Filipino recipes and not include one that involves gata. Nutty, milky, and creamy, gata is a favorite ingredient in Filipino cuisine. It lends its signature taste to many dishes, particularly in the Bicol region. Gata can make even the best of dishes shine even brighter. That is exactly what it does here in this particular adobo rendition.

Chicken Adobo sa Gata Recipe Panlasang Pinoy

The classic, garlicky taste of adobo is the perfect partner to the coconut milk’s distinct flavor. In about 35 minutes, you’ll have a dish that everyone at the dining table will be talking about! Explosive with flavors and different tastes, adobong manok sa gata is new and comforting, all at the same time. It’s a personal favorite of mine, and I can see it becoming one of yours, as well.

Just like with the adobong pusit, you have the option to turn up the heat on this dish! Anyone knows that coconut milk pairs harmoniously with a little spice. With a few pieces of chilis tossed into your pot, you definitely have an award-winning dish on your hands.

Chicken Feet Adobo

The last on this list of how to cook adobo is not for the faint of heart. But for the adventurous, daring, and dauntless –– you may want to give this chicken feet adobo a shot!

Like in many Asian countries, chicken feet is a popular delicacy that has found its way into Filipino cuisine. Appealing to those who like a little spice, the addition of Thai chilies breathes life into this dish. This is one of the few adobo recipes that works just as well as a pulutan as it does a main course! The gooey texture of the chicken feet soaks up the classic adobo flavors with ease, making it a perfect combination. You may be hesitant at first, but give this dish a shot; I assure you, you won’t regret it!

There you have it: eight new and old ideas on how to cook adobo, waiting for you to discover them! If this list has proved anything, it’s that Filipinos really are as innovative as they come, with new spins on timeless dishes popping up every now and again. Adobo may be a national dish, but we all can find different ways to make it uniquely our own.

Let us know which one is your favorite, whether it’s on the list or not!

What is Lye Water?

In crafting and creating our food, we might sometimes forget the fascinating processes behind it all. There truly are a lot of forces at work getting our bread to rise, or attaining that perfect crisp to our chicken when we fry it. This is why we also can’t forget about certain ingredients that may seem inconsequential at first or forgettable. Most times, we end up remembering the components that add a great deal of flavor or protein to our dish. But ingredients like Lye water, also known as Lihia in Filipino, are part of what ties the entire dish together.

You might have heard of this in various rice cake or kakanin recipes, as it really is a staple in some of these dishes. And while it might not initially shine as a component in your ingredient list, it plays a vital part in the baking or cooking process. Lye water is responsible for that wonderfully gooey and sticky texture that distinguishes the taste of rice cakes from so many other desserts. What would your kutsinta be without that signature stickiness that makes it so delicious?

But before we delve into some other recipes we use this with, let’s get to the basics of what lye water actually is.

What is Lye water:

This is actually a food-grade alkaline solution that manufacturers create by dissolving lye in water. It is transparent, and essentially looks a lot like water. But don’t be fooled by its appearance, as it actually has a great deal of functions that make it unlike water. Firstly, it can give food a yellow color, and has functions in providing tint for your meals. This is where your ramen noodles may be getting its unique yellow color.

Lye water can also neutralize acid content in food, as well as give a bit of an alklaline flavor to your dish. Another important role of this ingredient is curing food like pretzels, bagels and olives. This is also essential in giving pretzels a nice and brown surface by treating its exterior, and also making it crunchier.

Considering how important it can be to some recipes, you might be wondering where to buy Lye water. Well, the bottled version of this can actually be bought in grocery stores or in the palengke or wet market in the Philippines. Because of how often we also like to make kakanin, it shouldn’t be too hard to find in local stores. But if you live outside the country, you might be able to catch a glimpse of it in local Asian markets or stores. The ones sold are ready-to-use, and usually are made of potassium carbonate and a white alkali salt that is soluble in water for your recipes.

But in the case that you can’t find it anywhere, or have simply run out of your supply of it, don’t fret. There is actually something that you can make at home that provides the same function, and is quite easy to make!

How to make Lye water of your own:

This isn’t necessarily one of the most popular ingredients that we use in our dishes. But don’t be intimidated by perhaps the unfamiliarity of Lye water. A homemade version is something you can actually whip up with just some baking soda and water! There are a few methods for this too. We just need to make sure to heat our baking soda so that we get a pretty strong alkaline substance that can perform the same duties as our original ingredient when we integrate it with some water.

Making this by using a pot:

You can try the boiling method, which will involve placing 1 teaspoon of baking soda and 4 cups of water in a medium pot. Make sure the pot is a bit deep. This is to ensure that we don’t end up with the water overflowing later on. Now with high heat, wait for this to boil for approximately 5 minutes. Make sure to keep your eyes on this so that it does not spill over. After you’re done, you can wait for the mixture to boil,. And then pour your homemade Lye water into an airtight jar for later use.

Making this by using the oven:

You could also bake your ingredients to turn this into a good Lye water alternative! Simply preheat your oven to 120 °C. And as you are waiting, use some aluminum foil to line your baking tray. Then put the teaspoon with baking soda on top of the foil, and distribute it evenly. Now put this inside your oven. Let this bake for approximately an hour wherein the baking soda will start to have strong alkali.

After this, you can take it out of the oven. But be careful not to touch the mixture with just your hands, as this is dangerous to sensitive skin. Place this in an airtight jar with caution, and make sure the powder does not get moisture from air. And when you need to use it again, you can just incorporate 1 teaspoon of this baking soda you’ve baked to 4 teaspoons of water. Stir this thoroughly, then feel free to use it with whichever recipe you’d like to get your hands on!

But if you’re at a loss for what to cook with this, I’ve got some options for you. Since you now have choices on your Lye water, whether it be store-bought or homemade, it is time to explore the various recipes you can try out!

Recipes making use of Lye water for your reference:

Suman sa Lihiya

Scrumptious and sure to fill your stomach, Suman sa lihiya is a dish that you really won’t want to skip out on. It is a rice cake that boasts a mild sweetness. This makes it perfect with some brown sugar, white sugar or latik sitting atop it. And as previously mentioned, despite being best known as a dessert snack, it can be pretty hearty. This comes from our usage of heaps of glutinous rice.

Of course, your supply of Lye water also comes in handy for this dish. This helps give it that rich chewiness in texture. Now you might have had your fair share of this from seeing them sold practically everywhere in the Philippines, but it would be great to make some of your own! Not only would you get to have it at its freshest and most delicious, but it only uses few ingredients for your convenience. All you will be needing is glutinous rice, Lye water, a banana leaf, and water. Sharpen your cooking skills by trying your hand at some Suman Sa Lihiya!

Kutsinta

And if you are craving some mighty tasty kakanin with a bit more sweetness and hints of a smoky or coffee-like flavor, this is the recipe for you. Kutsinta is definitely a fan favorite because it holds a distinguishable flavor compared to some other rice cakes. Other than its appealing sugariness, it has a unique taste brought by a nice amount of brown sugar.

Another fantastic part about this recipe is how easy it is to make. You will essentially be mixing and steaming, and you’ll be good to go! And by the end of it, you’ll have 6 servings that your family and friends are sure to love. Perhaps you could have it with some Suman sa Lihiya? After all, these two make a beautiful pairing, and are two kakanin foods we definitely enjoy having together! Just throw in your cold drink of choice, and enjoy some of this during the afternoon. Make sure your guests are satisfied and happy for meryenda by making some yummy Kutsinta!

Now even if Lye water is already pretty widely used in various recipes like the ones mentioned above, there are still concerns about its safety.

Is Lye water dangerous:

It is a pretty common misconception that lye water is not good for consumption. But rest assured that this is actually safe to have in your dishes. This is because food-grade Lye water is not the same we use for industrial purposes. There are other types that we use for cleaning and soap manufacturing, but the food-grade kind definitely differs from these. As long as you use it as indicated for your recipes, it is pretty much safe. However, you should be careful to handle it properly.

Do not swallow it directly from the container, as this can poison you or burn your mouth. Also be careful not to let it splash onto your eyes or skin, as this can also burn these areas. It would be important to go to the hospital if ever this were to happen. Just be sure to use this wisely and safely!

Other tips on handling Lye water:

Considering how this can be a pretty strong ingredient that won’t be safe for consuming on its own, you should also be mindful of how you use it in your recipe. Remember that going overboard with your Lye water, at least more than what the recipe says, could lead to a bitter flavor in your dish.

Now if you instead are looking for less of the taste of this ingredient, you could also try lessening the quantity of this by just a little. This could also work if you want a lighter tint on your food like if you are making noodles. Also make sure that it is out of children’s reach if you have any in the house. They may accidentally drink the Lye water on its own.

As for thoughts and questions about this ingredient, don’t hesitate to comment below! I’d be happy to answer any queries you’ve got! And perhaps we could also converse about some dishes you’d also recommend that use Lye water.

Alugbati (Malabar Spinach)

While we all love to indulge in guilty pleasure dishes every once in a while, there truly is something refreshing about eating healthy food. And especially if you’re a Filipino, you will at one point learn to enjoy and relish in your heaps of leafy greens in one plate. The secret truly is mixing and matching the right components with one another. Through this, we can bring the best out of our vegetables and fruits. A massively nutritious component that can’t be forgotten in Filipino cuisine is Alugbati. If you’re unfamiliar with the name, you’d probably recognize its somewhat citrus-y taste and semi-sticky texture.

While I previously mentioned that balanced combinations in ingredients is key to making a delicious, healthy dish, Alugbati is a great choice to add to various combinations. With its mild flavor and satisfyingly crisp texture, it works great with stews, salads, fried meals, and many other recipes. But before I introduce you to them, let me give you a bit of a backgrounder on this pleasant vegetable!

What is Alugbati?

Firstly, let me answer a commonly asked question about this ingredient. What is Alugbati in English? You may have heard of this component often in your kitchen at home. But have you truly gotten to know its roots? Alugbati is actually known as Malabar spinach, Indian spinach or vine spinach in most other countries, but it isn’t actually a kind of spinach. But when you cook it up, it tastes very much like spinach, which is why people consider it to be a great alternative to the leafy component.

And because it grows great in hot weather, cooks love to utilize it when salad greens aren’t available. Most of these, including lettuce, usually thrive in colder tempreatures. And so in the Philippines, we love to grow our own Alugbati, which grows nicely in temperate places, and is also quite perfect for tropical lowlands.

Alugbati, the ingredient, actually comes from a herbaceous vine with the scientific name Basella alba L. And this comes from the Madeira-vine family, all of which possess relatively fleshy leaves and tuberous rootstocks. For Alugbati specifically, the leaves are heart-shaped and usually about 5 to 12 centimeters long. And as you might have already guessed, we grow it mostly for its deliciously succulent vegetable. But other than its great taste, we also love to include it in dishes for its large stock of nutrients. Keep reading to find out just some of the many vitamins and minerals you can find in Alugbati!

Alugbati benefits for your health:

Integrating a good arrangement of vegetables into your meals has always been a great idea to keep your health in check. And our Alugbati is definitely one vegetable you should think about adding to your diet. Did you know that just 100 grams of this, which equates to about one serving, already gives you 35 percent of your recommended daily allowance (RDA)? And it also provides 23 percent of the RDA for manganese. The leaves in Alugbati also provide compounds you’ll need to keep your body away from free radicals. These contain antioxidants such as lutein, beta carotene and zeaxanthin, and they are carotenoids. These help keep blue light away from the deep layers of our retina, and keep your eyes nice and healthy.

Moreover, Alugbati is a fantastic source of calcium, zinc, magnesium and iron. But the vitamins and minerals don’t end there. This ingredient also possesses a great deal of dietary fiber, which can help slow down sugar absorption in your blood. This makes it a good preventive measure for diabetes. Fiber, in general, also helps largely with your digestive health.

Now if you’re concerned with keeping your brain in good condition, consuming more of this vine spinach might be a great option for you. Biotin, thiamine, folic acid, as well as other B vitamins are integral in maintaining your mental functions and general mental health. A lack of Vitamin B-12 has previously been shown to lead to more chances of getting fatigue, paranoia and depression.

Another fantastic thing about this filling and nutritious vegetable? It’s something you can have a huge supply of, just by growing it in your garden! Learn how to keep some of your own at home!

How to plant Alugbati:

Start off by making sure you’ve got the right conditions for your Alugbati plant. If you live in the Philippines, you’ve got a pretty good setup already, as it thrives in hot and humid climates. But if you live in a colder place, your plant’s development might be a little slower, and yield less produce. Still, you can try making this work by making sure your Alugbati plants get full sunlight for most of the day. Now let’s head on the process of planting this versatile vegetable!

Since you’ll be planting from home, it will be best to use cuttings for your garden. For this, you may want to use stem cuttings that are already quite mature, and are about 20 to 25 centimeters long. It would also be ideal to use with a minimum of 3 internodes. Then when you’ve picked them out, you should soak them in some water overnight. You also have the option of keeping them in an area away from light, and is quite damp for a day or 2.

After this preparation, you’re all good to go with growing some vine spinach! Begin by getting 2 to 4 of your cuttings, and watering them prior to planting. Now place them at 15 to 20 centimeters between hills, and 20 to 30 between rows. After this, you can water the cuttings again if your soil is lacking in some moisture. Then we’ll be mulching this or covering it with a layer of grass clippings or some rice straw.

Now planting some Alugbati might feel like a lot of work, but there definitely is a huge pay-off as well. That’s because there’s a ton of recipes that make use of this flexible ingredient. Let me introduce you to a couple!

Recipes to try cooking that feature Alugbati:

Ginisang Monggo with Inihaw na Liempo

Why stop at one delectable homemade Filipino dish when you can make two? My Ginisang Monggo with Inihaw na Liempo recipe puts together the richness of grilled meat with a satisfyingly savory mix of mung beans, tomatoes and more. I really love the combination of flavors we get from a vegetable dish with some meat that displays a distinct juiciness. Despite this being quite a simple dish, it is definitely something you and your guests would love for lunch.

One of the main secrets to this dish is the marinade for our meat. It can truly hype up the taste of our pork belly. And it evidently sits nicely with the taste of Ginisang Monggo, which has a considerably milder flavor. For this recipe, I used some malunggay leaves for the Ginisang Monggo. But I can tell you that it also tastes great with Alugbati instead, making for a perfectly healthy alternative.

Laswa

Filled with the goodness of shrimp, Chinese eggplant, okra and more, my Laswa recipe is a celebration of fresh and delicious ingredients in one bowl. This vegetable soup is definitely a dish you will want to add to your menu from home. Not only is it loaded with nutrients from its brilliant array of vegetables, but its mild, savory taste is sure to bring you comfort. This dish radiates warmth,and is hearty enough to also fill your stomach up.

Like our previous recipe, malunggay leaves is actually the ingredient I indicated for this recipe. Given how largely accessible malunggay is as well, its popularity in Filipino cuisine comes as no surprise. Likewise, Alugbati makes for a great leafy component to add to our dish. It gives a one of a kind, satisfying texture that blends in perfectly with the soup, onions, okra, kalabasa, and several other ingredients.

Since you’ve now got an idea of what you can cook with our glorious ingredient, you may also be wondering about keeping it fresh.

Tips on storing your Alugbati:

We really cannot avoid how sometimes, we’ll end up with more leftover ingredients than we accounted for. Perhaps in trying to cook up some nutritious Laswa, you end up with a couple more Alugbati than you expected afterwards. Don’t think twice about keeping this for cooking later on, as you definitely have a large array of recipes to choose from that work perfectly with Malabar spinach.

To store these properly, simply place them in a styrofore box. Afterwards, you can put the box in your fridge, and keep them good for consumption for about 2 more weeks. Of course, there is another method for preservation, which also works quite nicely. You could simply propagate a new plant out of these, depending on how much you might have left.

If it is long enough to cut ½ inch out of the lower part of its stem, and still have a good length left, this method should work! After you cut the half inch off, put what is left of the Alugbati inside a jar. Then pour some water inside until the Alugbati is partially submerged, and the water should only be somewhat deep.

Doing this will lead to the Malabar spinach rooting in a few days or less than a week’s time. And when you need more Alugbati, all you will have to do is cut off the roots and use it for your recipe of choice! Considering how you can make even more out of the Alugbati you buy, it truly is a great idea to keep a good supply at home.

Have you got any questions about Malabar spinach, or the vegetable we know better as Alugbati? Simply comment on them below!