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!

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.

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.