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!

Filipino Food: Transcending Beyond Borders

Fusion of flavors has been around since way back. The idea of combining (or marrying) flavors to achieve a more edgier taste is one culinary secret that many has yet to master. Just like the world wide web, flavor combination is a great avenue to help bridge the distance around and across the globe. In truth, this idea has made everyone travel without the hustle of airport queuing.

In the light of Philippine cuisine, it's not fusion of cuisines and flavors that makes the dishes all the more delicious and delectable. The fact that the country is composed of 7,000 plus islands, you'll most certainly have a diverse version of a single recipe. And that is not me exagerating. That is the truth.

Take the instance of Adobo. Coined as a Filipino dish landmark, you'll be amazed of the number of recipes we have for this. From the typical soy sauce and vinegar combo to the one's with coconut cream, every where you go, you'll have a different take on this famous dish. Why, you might ask?

For starters, the Philippines is very abundant when it comes to ingredients and fresh produce. That's from all forms of natural resources. With such, every region boasts of a particular ingredient native to their locale. To make it even more special, they incorporate the ingredient/s in a dish that will make it their own.  Talk about identification – in a more delicious and gastronomic way, that is.

Aside from incorporating local ingredients, Filipinos love to experiment and are big on flavors. Not to sawy from the notion of fusion but this means using available ingredients at home. What they have at home (inside their pantry), they will use to their advantage thus creating another level of flavor to the already savory dish.

Another is the idea of exploration. Just like the aforementioned, Filipinos love to mix and match flavors. The more they explore in their farmer's market, the more they are able to create a new level of flavor that they can call their own. In short, mixing and matching of ingredients is like connecting the regions in one pan. 

Filipino food is truly a declaration of ingenuity and unparalled creativity that transcends beyond borders. So, the next time you are in the country, make room for a delicious gastronomic feast. Forget about your calorie count and  try some of the best tasting local dishes this side of the globe has to offer.

Filipino Food is My Guilty Pleasure... What's Yours?

We all have our favorites. From our best cold drink to our go-to meaty main course and of course, sweetest dessert, we all have our preference as to what makes us satisfied – sensically satisfied, that is. The moment our stomach growls, we automatically recall of a particular dish and crave. For us, nothing beats a full stomach on any given day.

As a Filipino, I'll play bias and consider the many delectable Philippine cuisine recipes and dishes my go-to comfort food of all times. No, I'm not limited to one particular type of food or cuisine, I too have a longstanding love affair with a global menu.

I have had my fair share of adventure and gastronomic expeditions of flavors and combinations from different cities and continents around the globe. I must say, I always look forward to tasting something different and new to my senses. Certainly, I love the idea of widening my palate scope and taste vocabulary one day at a time.

Nonetheless, I always go back to my roots. I always go back to the taste of my childhood; to the taste that contributed to how I am able to distinguish one flavor, ingredient and taste from another. My Filipino food favorite? Let's see. . . I can say quite a lot but, on any given day, I'd be happy to munch on a meal of Hilaw na Mangga at Bagoong, Sinigang na Hipon, Kalderetang Baka, Sapin-Sapin,  Kalamansi Juice and kanin. Now, I'm hungry!

Be it sunny or rainy, I'll always be ready to have a meal of any of my favorites. I'll always have that space in my tummy for any of my favorites. Hence, the struggle to keep the weight off. You can't blame me, I'm always surrounded with either a sweet or savory meal prepared with love.

To say that I'm playing favorites and that I'm bias is truly an understatement. As much as I would like to delve in my personal list of many favorites, I will always boast of the fact that my lineage is not only known for our attitude, scenic spots and historical recalls but more so, of gastronomic offerings unique to the world over. Hence, Philippine cuisine will always remain my forever dining favorite. 

Beyond Weather. . . Filipino Food at It's Finest!

image from: iclipart.com

The extreme climate in the Philippines makes it a perfect destination for people who wants to have the best of both worlds. Weather forecast in the country is most often not taken seriously – as the weather tends to change without any notice. Hence, many anticipate an unexpected downpour or sunshine on just about any day.

Unlike in some parts of the world where seasons change as fast as clothes on the runway do, here, there is never a certainty as to one's outfit for the day. Despite the unexpected circumstances, there is one thing certain in the country – the delicious Filipino food repertoire remains delectable like no other. 

From meats, vegetables and fruits, there is nothing like a good, full coursed Filipino meal to beat the blues away. If your clothes cannot  keep up with the change of weather and temperature, then for sure, you'll find a dish that will perfectly fit for your cravings.

Hungry on a hot, sunny day? Fret not; the country has every bit of sweet and cold offerings ready to cool you down. At home and you just want some cold fixins to munch on? Make your own ice candy (flavored ice pops with nuts, grains and preserved fruits) and serve it out in the patio. In the mood for a plate of fruits and cream? Slice some seasonal fruits, add cream, sweetened condense milk and you are all set. You can also add some cubed cheese for a flavor combo like no other.

Want a fiesta that you can munch on while the sun is out in all of its glory? If yes, then the halo-halo is your best friend. There is no one perfect recipe for this. Add whatever suits your cravings to make it your own halo-halo – just don't forget the ube ice cream on top!

Feeling weak because of the cold weather? If yes, then say hello to the many flavorful soup we have. Want something sour? Cook some sinigang with meat or seafood or fish and you'll be calming in no time. Want a one pot dish that's easy to cook but bursting with flavors? Have some arrozcaldo to warm your cold body.  Do you want something heavy on flavors but easy on the tummy? Get your appetite ready for the Pochero...don't forget the rice!

In truth, Filipino food and dishes are made for all seasons. If you want a bite, then you'll never have a problem cooking a batch because everything is readily availabe in the market. So, the next time you visit the country, whether its sunny or rainy, you'll always be served with any of the abovementioned dishes to suit your cravings. Happy eating! 

Delectable Journey in the Philippines

Image from: iclipart.com

Why do I travel? – a personal question that even I cannot answer. For a self-confessed wanderlust, I love the idea of booking a ticket, packing my bag and getting lost in a country (or city) unknown to me. I love the idea of stumbling upon petty misfortunes that turn into memories. In other words, I love to experience the many complexities of life.

In the Philippines, I am no different. Born and raised in one of the riches city in the country, I am lucky to have experienced a mixture of local and foreign influences that molded me to be the wanderlust that I am today. I see things in many different angles. Same goes with my food preference, Philippine cuisine, for me, is a historical mixture of delicious moments meant to be shared.

Just like, say, the adobo. For most of us, it's a typical braised chicken or pork stewed with vinegar and soy sauce to create a medley of flavors. On my end, I see it as an opportunity for us, Filipinos, to showcase our ability to mix and match flavors.

Imagine, a simple recipe of adobo has many versions. From all corners of the country, you will surely find a recipe that speaks of the city or town that you are in. We have the vinegar-soy sauce adobo then there's the ginataang adobo and then the chicken and pork adobo. Although the ingredients are the same, the variation usually is because of the local staple found in the locality.

It's not like we do not have an identity of our own when it comes to food, cooking and eating. We do. In all truth, we do. It's just that we want to make a mark of our own. In other words, we want to customize everything and call it our own. Our ingenuity pushes us to be creative in everything we do – even in our food.

Everywhere you go, you'll be treated to an extensive menu of gastronomically enticing dishes that are truly “Pinoy”. From the appetizer to the main dish to the dessert, you'll be in an adventure the moment you take a bite. This is not an exageration – this is the truth that everyone can attest to!

So, why do I travel?  Simple. I travel to satisfy my craving for a gastronomic adventure that only Philippine cuisine can give me.

Filipinos and their love for Banana's

Image from: iclipart.com

Growing up in a province where everything is in abundance, I have been exposed to some of the most delicious but easy on the budget and easy to prepare favorites that only Filipinos can master. From 3 ingredient dishes to the more elaborate one, you'll always be in a sureprise everytime you take a bite.

Of the many delicious local produce in the Philippines, plantain bananas are always available – anytime, anywhere. Not only is it always available but more so, it is cheap. With the many market stalls scattered all over, you won't have to worry about this favorite Philippine cuisine staple.

Here are 3 banana recipe favorites that will surely have you craving for a bite. The bananas used is saba (cardaba or plantain) – choose one that is soft but firm and has a sweet aroma.

Minatamis na Saging is always a dessert favorite. Have your bananas in small cubes or in chunks, add some raw sugar, water, a pinch of salt and you are all set. Simmer the bananas until it thickens and serve hot or cold. For some, they add a teaspoon of vanilla extract and some sago. Personally, I love to add a small knob of butter to make it creamier.

If you want to go crispy with your banana, then Turon is for you. Like the spring roll, you will need some lumpia wrappers, ripe bananas, raw sugar and some jackfruit slivers. You stuff the wrappers with the sweet fruits, fried to perfection and drizzled with sugar for an even sweeter coat. Others opt to add sesame seeds or crushed salted nuts for a more crunchier outside.

For the busy and hungry soul in us, here is one sure fire banana recipe that will have you asking for more. Grab some saba, push a skewer into it and fire up some coal. Grill them bananas until slightly brown – but not charred or they'll taste bitter. Once done, brush some melted butter (or margarine!), coat with white sugar and you're all set! The best thing about this is that you enjoy your banana even while you are walking or chatting with friends down by the corner.

There are still a number of banana recipes that are truly Filipino food favorites. Do you want to taste them and learn how they are made? Come visit the country and explore with your palate. 

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!

Rich and Powerful. . . Philippine Cuisine

In a country where happiness reigns supreme, it is no wonder how delectable every moment is when spent anywhere in its 7,107 islands. From one end to another, you will be treated to an array of festive merrymaking and celebrations that will surely have your cameras full with still and moving images – like any other.

Celebrations in the country is nothing compared in any other parts of the globe. I may be biased as I am Filipino born and raised but having spent time abroad, it's different when you are home. The vast dining table displaying sumptuous Filipino food recipes is a staple in any household.

True, the Philippines is not as financially endowed as the others but our ability to rise above challenges is what sets us apart from the rest. Every dish and recipe has a history. It has a story.. it is in itself a delicious story that holds forth secrets of the past.

From one recipe of adobo to another, kalderetang kambing to baka and even to exotic favorites, Philippine cuisine has truly made an impact to the world. Not only is our dishes easy on the budget and easy to prepare but they too are flavorful and savory unlike any other. We do not compromise the taste; neither do we compromise the ingredients used.

Fresh ingredients abound every where you look. From local produce to seafoods, the Philippines is a chestful of eveything you need for a feast. Not only that, for us Filipinos, cooking is already a feast in itself. With merrymaking as a primordial factor, nothing in the country is done without a smile in our faces.

When visiting the country, make sure to come during the festival season – which is, by the way, all year round. Do not plan on a definite itinerary. Instead, follow where your nose and feet leads you. Commute and experience rubbing elbows with the locals. Eat with them and you'll be in for a surprise. Here's a tip: the best tasting dishes are not found inside the malls!

With a bountiful harvest, expect nothing but the best tasting Philippine cuisine dishes from anywhere in the country. If you cannot seem to get enough (which is likely to happen), we too have a number of souvenir shops that carry a wide selection of food choices that represent each region in the country! 

Delectable Journey in the Philippines

Image from: iclipart.com

Why do I travel? – a personal question that even I cannot answer. For a self-confessed wanderlust, I love the idea of booking a ticket, packing my bag and getting lost in a country (or city) unknown to me. I love the idea of stumbling upon petty misfortunes that turn into memories. In other words, I love to experience the many complexities of life.

In the Philippines, I am no different. Born and raised in one of the riches city in the country, I am lucky to have experienced a mixture of local and foreign influences that molded me to be the wanderlust that I am today. I see things in many different angles. Same goes with my food preference, Philippine cuisine, for me, is a historical mixture of delicious moments meant to be shared.

Just like, say, the adobo. For most of us, it's a typical braised chicken or pork stewed with vinegar and soy sauce to create a medley of flavors. On my end, I see it as an opportunity for us, Filipinos, to showcase our ability to mix and match flavors.

Imagine, a simple recipe of adobo has many versions. From all corners of the country, you will surely find a recipe that speaks of the city or town that you are in. We have the vinegar-soy sauce adobo then there's the ginataang adobo and then the chicken and pork adobo. Although the ingredients are the same, the variation usually is because of the local staple found in the locality.

It's not like we do not have an identity of our own when it comes to food, cooking and eating. We do. In all truth, we do. It's just that we want to make a mark of our own. In other words, we want to customize everything and call it our own. Our ingenuity pushes us to be creative in everything we do – even in our food.

Everywhere you go, you'll be treated to an extensive menu of gastronomically enticing dishes that are truly “Pinoy”. From the appetizer to the main dish to the dessert, you'll be in an adventure the moment you take a bite. This is not an exageration – this is the truth that everyone can attest to!

So, why do I travel?  Simple. I travel to satisfy my craving for a gastronomic adventure that only Philippine cuisine can give me.

Delectable Journey in the Philippines

Why do I travel? – a personal question that even I cannot answer. For a self-confessed wanderlust, I love the idea of booking a ticket, packing my bag and getting lost in a country (or city) unknown to me. I love the idea of stumbling upon petty misfortunes that turn into memories. In other words, I love to experience the many complexities of life.

In the Philippines, I am no different. Born and raised in one of the riches city in the country, I am lucky to have experienced a mixture of local and foreign influences that molded me to be the wanderlust that I am today. I see things in many different angles. Same goes with my food preference, Philippine cuisine, for me, is a historical mixture of delicious moments meant to be shared.

Just like, say, the adobo. For most of us, it's a typical braised chicken or pork stewed with vinegar and soy sauce to create a medley of flavors. On my end, I see it as an opportunity for us, Filipinos, to showcase our ability to mix and match flavors.

Imagine, a simple recipe of adobo has many versions. From all corners of the country, you will surely find a recipe that speaks of the city or town that you are in. We have the vinegar-soy sauce adobo then there's the ginataang adobo and then the chicken and pork adobo. Although the ingredients are the same, the variation usually is because of the local staple found in the locality.

It's not like we do not have an identity of our own when it comes to food, cooking and eating. We do. In all truth, we do. It's just that we want to make a mark of our own. In other words, we want to customize everything and call it our own. Our ingenuity pushes us to be creative in everything we do – even in our food.

Everywhere you go, you'll be treated to an extensive menu of gastronomically enticing dishes that are truly “Pinoy”. From the appetizer to the main dish to the dessert, you'll be in an adventure the moment you take a bite. This is not an exageration – this is the truth that everyone can attest to!

So, why do I travel?  Simple. I travel to satisfy my craving for a gastronomic adventure that only Philippine cuisine can give me.

365 Days of Gastronomic Festival

image from: 365cpop.wordpress.com

Of the many festivals (or fiesta)  in the country, what is your favorite?

If you are a foreigner exploring the many islands of the archipelago, then you'll surely be in for a surprise. From one plateful of freshly cooked traditional Filipino food to another, there's nothing that can stop you from smiling ear to ear.

Yes, we Filipinos love to celebrate. And with every celebration, an unlimited supply of merrymaking, drinks and food is always a dining table staple. Every household is dressed to the occasion and more so, smells for the occasion.

Imagine walking around a town full of people from all walks of life and smelling the best of local dishes. Yes, this is a typical scene – even without a festival this is prevalent. For us, everyday is a reason to celebrate. . . also, to cook and eat, of course!

Personally, I love festivals. I love the town parade, late night shows at the town hall and party scene. I love the noisy night market and food stalls that features the best local cuisines in town. From appetizers to main course to dessert, festivals are the best if you want to go local.

More so, it is during festivals that you are able to buy locally grown produce in cheap bundles. I mean, go loco for pesticide-free greens and reds in one corner and fresh from the farm fruits on another. Munch on some freshly cooked kakanin and make your way around town with the help of friendly locals. With such an abundance, you'll surely have a blast turning them into kitchen favorites for all to love and enjoy.

Of the many festivals we have, I cannot choose a favorite. I have been to a number and I must say, the experience varies from one island to another. Even for a local like me, I always am surprised of the warmth and hospitality of people from all over. Whether you are friends with them or not, it does not matter. For at the end of the day, everyone's goal is to have fun and create memories to last a lifetime.

True enough, Philippine cuisine plays an integral part in every celebration. It is not authentic without a kakanin or pansit on the table. Most certainly not complete without a lechon on the center for all to feast on. Hence, the next time you visit our country, make it a point to join in the festivities and eat! See you!

6 Delicious Filipino Dishes that's Worth a Bite

Filipino dishes might not be as popular as Chinese, Vietnamese and Thai, these are still worth a try. With 7,107 islands and an interesting history, this archipelago certainly has a wide variety of cuisines that are worth a try.

There's actually more to Filipino food than the famous, mind-boggling balut (duck embryo). Blessed with tropical fruits, creative cooks and seafood, you wouldn't know where to start!

1. Adobo

image from: budgetbytes.com

Ah! No list will ever be complete without adobo. This universal dish is, in fact, present in almost every household in the Philippines. Even though it has a Mexican origin, Filipinos found a way to make it their own. Cooked in vinegar, garlic, pepper, salt, soy sauce and other spices, this was a practical way to preserve chicken or pork with refrigeration.

2. Lechon

image from: lechonking.com

One, if not, the star of every dining celebration in the country.  Spit-roasted over coals, an entire pig turns golden-brown and served with liver sauce. To give it an extra flare, Cebuanos stuff the pig's stomach with pepper, star anise, laurel leaves, spring onions and lemon grass.

3. Sisig

image from: spot.ph

When it comes to this country, nothing goes to waste! This applies to the Sisig -- a sizzling dish made out of pork's head, cheeks and liver. Just add hot sauce and liquid seasoning, this chewy crunchy appetizer is the perfect beer pair!

4. Crispy Pata

image from: balita.com

Crispy pata is simmered pork knuckles, drained and deep fried until crispy. With a tender, juicy inside and crispy outside,  you will certainly ask for more!

5. Chicken Inasal

image from: dishmaps.com

When it comes to the citizens of Bacolod, this is no ordinary grilled chicken. The meat is marinated in calamansi, lemongrass, pepper, salt, garlic and brushed with achuete (annatto seeds) oil. For a best dining experience, serve with a generous amount of garlic rice and oil.

6. Kare- Kare

image from: maggi.ph

Made from crushed peanuts and ground toasted rice, kare-kare has the most delectable and nutty sauce in the world! To make it complete, it is mixed with eggplants, banana blossom and string beans! This stew of oxtail should be eaten with steamed rice and bagoong (shrimp paste).

Is your mouth salivating? I sure hope so!

What are you waiting for? Go ahead and visit the nearest restaurant that will serve the best Philippine cuisine to you and your family!

Celebrating Noche Buena Abroad

Image from: clarkisit.com

No matter where we live, nothing will ever compare to the Christmas in the Philippines. There will always be that Simbang Gabi we attend for nine consecutive days and not to mention the bazaars and tiangges held throughout December. Indeed, Filipinos really know how to celebrate the true spirit of this holiday.

For those who are living abroad, they are seldom faced with a dilemma – how do we recreate a perfect Filipino food to celebrate this festive season?  Typical, yes, but a reality that most of us are faced with!

Do you want to experience a fusion of culinary goodness that highlights the best flavors while maintaining a Filipino essence? Here are 5 dishes you might want to try.

1. Chicken Lemon Orzo Soup

Made from fresh chicken broth, eggs, rice or orzo pasta and lemon zest, this lemon orzo soup will remind you of the traditional arroz caldo.  This will give hints of garlic and calamansi of the arroz caldo, but there is something about this soup that's different. Its flavors are indeed comforting and you know that you're tasting a new dish.

2. Queso de Bola Bibingka Souffle

Bibingka and queso de bola in one dish? This is a treat that will totally make your visitors come back for more! Pretty sure your grandparents wouldn't mind seeing their favorite bibingka baked in a different twist. And oh, the classic queso de bola makes it more special!

3. Ube Macaron

Make way for this delectable French dessert that will make your knees weak! This macaron will embellish your table like those dainty pearls on a black dress. More than that, the added ube flavor will give you a feel of home.

4. Dulce de Leche Flan

Noche Buena will never be complete without leche flan, an iconic dessert in the Philippines. This time, we turn it a notch by making this custard treat into a cheesecake. Your friends and family will be in for a surprise once they sink their teeth in this creamier and richer decadent dessert.

5. Porchetta ala Lechon Cebu

Don't you just miss the taste of lechon? Well, you can have one this Christmas! Porchetta ala Lechon Cebu is a smaller version of the traditional one, making it perfect if you're a family of four. This savory and delicious pork dish is a guaranteed crowd pleaser!

Can't you just wait for Christmas to come? With local ingredients and a touch of Philippine cuisine, you'll surely have a taste of home anywhere you are!