Philippine Cuisine – The Secret Spices Revealed

 It is a no brainer that Filipino cuisine is one of the bests. It has made a name globally that chefs all over the world serve this cuisine in their restaurants. Nevertheless, just like any other recipes, it has its own secret. While most food lovers can cook up something close to an authentic Filipino dish, that unique taste is quite a catch. 

So, what makes this cuisine different? How does it stand out from the rest of the cuisines out there? Well, nothing really. This cuisine is hardly definable since its roots come from a mishmash of cultures. The Philippine Cuisine, however, sets apart from the others (especially Asian cuisines) because of the dense usage of spices.

If other cuisines choose subtle flavorful hints, Filipinos are the other way around. They like to go big. It’s like they want the spices to go extinct. There is no wonder that this cuisine is unlike any others.

Below are few of the commonly used spices:

1.)    Garlic and Onions – Just like Romeo and Juliet, these two go together. From meat to fish (and even vegetable) dishes, these two can spice up the flavor. Oh, and by the way, remember to wash onions with water before cutting. Some say it can stop you from crying. 

2.)    Lemongrass – Its leaves and stalks have strong odor. The leaves have a small pinch of citrus, making it a perfect ingredient for soups, teas, meat sauces and even gravy.

3.)    Bay Leaf – This is an exact fit for Philippine recipes. The leaf itself is suitable for dips and sauces to dishes like Mechado and Menudo. Usually, the preferred ones are the dried Bay Leaves. The dried ones add an exceptional taste.

4.)    Chili – Nothing spices any Filipino food better than chili peppers. As a matter of fact, people in the Bicol region are known for adding massive chilies to their dishes. Their Bicol Express is undeniably the most popular.

5.)    Ginger – Most Asian cuisines use ginger. There’s no doubt Philippines is one of them. Filipinos love to add ginger to soups and stew dishes like chicken stew (tinola). Ginger is for the love of aroma and flavor.

Generosity in spices makes the Philippine dishes so much different. So when cooking Filipino food recipes, remember to spice up a bit!

Mighty, Meaty Pinoy Dishes

The Philippines is big on meat dishes that is either stewed, broiled or char-grilled. For many, the option is neverending hence the availability of choices that could go for miles. However, one best thing about the many meat dishes of the country is that they are made with a combination of vegetables and fruits.

Yes, meat dishes normally involve a variety of ingredients that makes for the textured flavour of the dish itself. Philippine cuisine is always like that – big on ingredients, big on taste. Dishes are never short on taste hence the very reason why they are loved by locals and foreigners alike. One other thing is the colorful finished product. Truly, you are holistically satisfied with every Filipino dish you encounter.

Adobo. Made with chicken or pork or a combination of both, this antiquated dish is a favorite and a foremost candidate as everyone's favorite comfort food. Made with soy sauce, vinegar, garlic, peppercorns and bay leaf, a cooked adobo gives off a fragrant smell that makes everyone hungry. As a variation, many add chunks of pineapple, sour mango and even pomelo pieces to their adobo. Have you tried one?

Kalderta. Mostly made of goat meat chunks, the kaldereta is a favorite for celebrations and fiestas. Not only is it rich in meat but more so, it has chunks of vegetables and fruits slices that makes it more delicious. Chunks of potatoes, carrots, green peas, pineapple and cheese cubes are just some of the flavorful add-ons that makes this stewed dish a hearty one for everyone to enjoy.  What's your best kaldereta recipe?

Kare-Kare. A chunky and nutty dish perfect for any given day. It is cooked using oxtail, chunks of vegetables and peanut butter. Quite weird? Well, for some, yes but once you take a bite, you'll be treated to an explosion of flavors unlike any other. Don't forget the shrimp paste on the side.

Though not entirely of Filipino origin still, many meat recipes have been steamed and loved by many. Steamed white chicken with mushroom pieces and potatoes on the side is perfect for a rainy day. Nowadays, broiled and boiled meats are steamed for an additional depth in flavor. Mix and match the flavors and create a food combination perfect for your cravings.

Truly, Philippine cuisine is a cut above the rest. It is not only for local palates but more so, it explores the international cravings as well. When in town, grab a bite and be mesmerized on the flavours of the country in every bite.

Luz-Vi-Min Food Trip

The Philippines is a treasure trove of delicious culinary masterpieces that have taken the world by storm. The mere mention of the name signifies an assumption of gastronomic adventure from all regions, islands and islets of the archipelago. Be a local, foreigner or expat, you're sure to find a palate adventure everywhere you go.

Filipino food is a cut above the rest. What makes it so is the fact that our local food favorites are easily fused with the many tasty complexities of the world. However, why let the perfection of each be overpowered by other influences? Here's a list of some of the best dishes the archipelago has to offer. 

Luzon. The capital, as everyone likes to call it, is also a treasure chest of a variety of flavours from all regions. From soups to fingers food , mains and appetizers of sorts, you'll end up buying a new pair of clothes if you aim to taste everything they have to offer. Not to mention, the delectable desserts made from fresh local ingredients that makes every bite memorable.

Etag of Cordillera
Ginataang Alimasag of Cagayan Valley
Longganisang Lukban of Calabarzon
Bagnet of Ilocos
Chicharon of Central Luzon
Tamilok of Mimaropa
Bicol Express of Bicol

Visayas. The bridge between the north and south is also rich in sweet and savory cuisines that showcases the region's best produce and lifestyle. Not only does the region have a variety of dishes but more so, majority of their dishes are influenced by their past.

Creamy Kinilaw of Dumaguete and Cebu
Pancit Molo of Iloilo
Lumpiang Ubod of Iloilo
Inasal of Bacolod
Binaok of Bacolod

Mindanao. The second largest island of the country is also home to some of the best tasting seafood dishes the world has known. Its abundant sea produce is a clear manifestation of an array of dishes that uses for such delectable ingredients. Not only that, you'd also find some of the tastiest fruits and organically grown vegetables that will have you craving for more.

Ensaladang Lato of Camiguin
Ginanggang of Camiguin
Humba of Misamis Oriental
Grilled Tuna of General Santos
Paksiw na Buntot ng Tuna of Davao
Roasted Peanuts of iligan
Pastel of Camiguin
Pastil of Cotabato

Are you hungry yet? Well, the list is certainly not enough as we have tons more to offer. From each region, with each ingredient and version, Philippine Cuisine is your gateway to a dining of bliss and satisfaction.

Philippine Cuisine – A Mouthwatering Dip to an Eccentric Cuisine

Restaurants all over the world serve varieties of dishes that tickle the taste buds of food lovers. From Western to Oriental cuisine, Italian to French, there is no stopping. In every event or situation, people find comfort and satisfaction in food.

Lo and behold, Philippine Cuisine, best known for its eccentricity and unequaled multi-cultural combination. At first, people may find the look of the Filipino dishes weird. But, surprisingly, the elements/ingredients, preparation and execution are incomparable to anything in the world. Let alone its taste. That’s what makes it fascinating.

It is just right to say that food preparation is a part of human nature. Hence, the journey to finding that satisfaction never ends. However, food enthusiasts have yet to chance upon a cuisine that is both distinctive and sophisticated.

In historical accounts, the Philippine cuisine has been shaped by colonialism. One is the Spanish colony led by Ferdinand Magellan. This colonization resulted to the introduction of Iberian ingredients, which is from a race that has an exquisite style of food preparation. Furthermore, the country is rich of cultural roots so as to explain the variety of dishes.

The frontier of Philippine cuisine is the Adobo. Celebrities and other well-known people, who have visited the country, are witnesses to this most lauded dish of the Philippines. Even the “High School Musical” kid wonder Zac Efron submits to its deliciousness and admits trying to cook one. He is still having difficulty saying Adobo though. 

Undeniably, the Philippine cuisine is not only stapled by Adobo. The country’s cuisine is as vast as the ocean. There is the ever famous “Lechon Baboy.” The country’s affair with pork is never-ending. But, Filipinos love seafood and fish dishes, too. It has a huge role in the Filipino diet. “Kinilaw,” fried “Bangus (Milkfish),” and “Crab Omelet” just to name a few.

Food is a necessity for all reasons there are. It is present during celebrations and festivities. The love for food has brought different cultures together. The Filipino food is one of the many cuisines that illustrate this togetherness. It is a tool that can vessel our love and appreciation to others.

Fusion Tidbits about Philippine Cuisine and More

Image from: iclipart.com

Today, there are food myths that persist and just muddy the waters when it comes to finding out a certain dish's origins. The sandwich, for instance, wasn't actually invented by the Earl of Sandwich – he just gave it its name. Then there's the concept of 'fusion food' – misleading because all cuisines are, at heart, a form of fusion. 

That's what happens when cuisines collide or overlap. Modern Philippine food, for instance, has grown beyond its Malay, Chinese, and Spanish roots. So I thought – are there other examples of dishes that are small examples of fusion in different cultures? 

1. Pizza is an American invention. Hold up – isn't it Italian? In a way, yes, since the word can be traced back to the old Greek word 'pita'. It was originally just some bread with salt and oil. Cheese wasn't included originally, and tomatoes were a luxury for poorer families.

The idea of the margherita – pizza with tomatoes, mozzarella, and basil – was what Italian emigrants took with them when moving to the USA, and even then it didn't catch on. At least, until someone decided to try using different toppings like meat and different veggies. 

2. Chop suey means 'miscellaneous scraps'. This is where it gets a little tricky, since one source says it was a Chinese-American invention, and another saying it is truly a Chinese dish. However it did come about, the name springs from the Cantonese 'tsap sui'. East meets West when decidedly un-Chinese vegetables are thrown into the mix. 

3. Any supposedly Asian dish with cheese isn't authentically Asian. Most of the flavours can be traced back to Chinese roots, where the terrain made it difficult for cattle and goats. Dairy products were a rarity, especially in coastal areas. Plus, most of the population was lactose-intolerant. 

So those crab wontons – or any dumpling containing cheese – is a Westernized version. Don't worry about ordering some when you hit a restaurant, though, as long as it's actually on the menu. 

4. Lechon kawali makes bacon look healthy. Philippine cuisine is known for lechon, and a pan-fried version of it known as lechon kawali. Roast pork can be found in a handful of cuisines, like Spanish, but in true Filipino 'East-meets-West' style, someone thought of frying the dish, resulting in something wonderfully crispy and savoury. 

Fusion Tidbits about Philippine Cuisine and More

Today, there are food myths that persist and just muddy the waters when it comes to finding out a certain dish's origins. The sandwich, for instance, wasn't actually invented by the Earl of Sandwich – he just gave it its name. Then there's the concept of 'fusion food' – misleading because all cuisines are, at heart, a form of fusion.

That's what happens when cuisines collide or overlap. Modern Philippine food, for instance, has grown beyond its Malay, Chinese, and Spanish roots. So I thought – are there other examples of dishes that are small examples of fusion in different cultures?

Pizza is an American invention. Hold up – isn't it Italian? In a way, yes, since the word can be traced back to the old Greek word 'pita'. It was originally just some bread with salt and oil. Cheese wasn't included originally, and tomatoes were a luxury for poorer families.

The idea of the margherita – pizza with tomatoes, mozzarella, and basil – was what Italian emigrants took with them when moving to the USA, and even then it didn't catch on. At least, until someone decided to try using different toppings like meat and different veggies.

Chop suey means 'miscellaneous scraps'. This is where it gets a little tricky, since one source says it was a Chinese-American invention, and another saying it is truly a Chinese dish. However it did come about, the name springs from the Cantonese 'tsap sui'. East meets West when decidedly un-Chinese vegetables are thrown into the mix.

Any supposedly Asian dish with cheese isn't authentically Asian. Most of the flavours can be traced back to Chinese roots, where the terrain made it difficult for cattle and goats. Dairy products were a rarity, especially in coastal areas. Plus, most of the population was lactose-intolerant.

So those crab wontons – or any dumpling containing cheese – is a Westernized version. Don't worry about ordering some when you hit a restaurant, though, as long as it's actually on the menu.

Lechon kawali makes bacon look healthy. Philippine cuisine is known for lechon, and a pan-fried version of it known as lechon kawali. Roast pork can be found in a handful of cuisines, like Spanish, but in true Filipino 'East-meets-West' style, someone thought of frying the dish, resulting in something wonderfully crispy and savoury.

What's Your Favorite Kakanin?

What's your favorite Filipino dessert? Are you a suman fanatic or a kutsinta lover? Do you love it hot off the oven or chilled before serving? Whatever your take is, Filipino kakanin is one of the best in the world.

Philippine cuisine is an orchestra of flavors. From sweet to savory, hot or cold, we have the most delicious dishes and recipes on this side of the galaxy. Not only that, each recipe has its own story that relates back to the olden times. Most often, these recipes are discovered accidentally. 

Here are four (4) of the sweetest desserts in the country. If you are new to the country, then you'll surely love them – at first sight, smell and bite. If you're a local, then you will fall in love with them all over again.

Maja Blanca

A kakanin made from freshly squeezed coconut milk and cornstarch, the maja blanca is usually served druing town fiestas, birthdays and gatherings of sort. Also known as coconut pudding, the maja blanca takes on the flavors of the ingredients added to it. From corn kernels, to crushed salted nuts to halayang ube, you can prepare the maja blanca according to your mood and taste.

Bibingka

 
A common sight during the festive Christmas season, the bibingka is a type of rice cake that is soft and spongy to the bite. Traditionally prepared in a molder with a cleaned banana leaf, it is cooked over coals thus giving it its burnt, smoky flavor. Usually, it is topped with butter, cheese, grated coconut or itlog na maalat.

Cassave Cake 

 
This sweet, classic Filipino kakanin is made from grated cassava, milk and eggs. Though considered tedious (the digging, peeling and grating!), the cassava cake has a rich taste that makes it everyone's favorite. Like our other kakanin, you can add whatever topping you want, the cheese being the most common. Others add caramel and grated coconut to make it all the more Filipino.

Kalamay Hati

Basically, a mixture of coconut milk and brown sugar, it is usually mistaken for the kalamay. Well, for starters, they're not the same – the kalamay hati is stickier compared to the previous. More so, it is a popular native delicacy found in the Negros Island.

So, the next time you visit the country, grab a bite of our many sweet Philippine cuisine  dessert and have a most wonderful time munching on them. Take home a slice (or two!) and make everyone smile from ear to ear!