Fusion Tidbits about Philippine Cuisine and More

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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!

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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

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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.