Filipino food
A COLLECTION OF
PINOY RECIPES FROM FOOD BLOGGERS WORLDWIDE
The month of June is a historic time for the country
once known as the Pearl of the Orient. June 12th marks the
celebration of the Declaration of the Philippine Independence.
In recent years, the Philippine culinary industry has
been joining the celebration with the commemoration of dishes served during the
signing of the Declaration of Philippine Independence. Some establishments even
introduced Dr. Jose Rizal’s favorite dishes to the younger generation. Dr. Jose
Rizal is the country’s National Hero who pioneered the Philippine Revolution
during the 400+ years of Spanish rule.
Here at Eat To Your Heart’s Content we are
highlighting Filipino cuisine for the month of June. You might not be familiar
with Pinoy food if you have not been to the Philippines. You may not have
tasted Filipino food if you don’t know any Filipinos at all - which is unlikely
to happen since so many Filipinos either migrated to another country or opted
to work abroad). You might not have heard about Filipino dishes if you don’t
watch Anthony Bourdain (who visited the country twice) and from Andrew Zimmern who
predicted that Filipino food is the next best thing – more on that here. You
may have not encountered some iconic Filipino dishes but there are many worthy
to be tasted with gusto.
So why don’t you relax, have a cup of your favorite
brew and scroll down for some delicious versions of MUST-TRY FILIPINO
RECIPES you can create for
your family. Who knows, Filipino food might just be something you can rave
about too. Here
is a collection of Pinoy recipes from fellow Pinoy food bloggers and versions
of Pinoy dishes from some food bloggers worldwide.
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| Lechon Kawali, a crisp pork Filipino dish |
This
Lechon Kawali recipe is a combination of inspirations over the years. Cooking
Basics, a former culinary school which I collaborated in a previous project
taught me about boiling the pork this way (read on the procedure and you will
know what I am saying) while the marinate is an inspiration on how I marinate
my Pork Adobo, an iconic Filipino dish.
Travel
Channel's Bizarre Foods creator, host and co-executive producer plus a
contributing editor at the Food & Wine Magazine - Andrew Zimmern made a
buzz in the Philippine food scene in mid-2012 for declaring that Filipino food
will be the next big thing. Zimmern told Today.com "I predict, two years
from now, Filipino food will be what we will have been talking about for six
months … I think that’s going to be the next big thing, I want to go on record
— this is not something that’s hot now somewhere and will get hot everywhere
else, it’s just starting." Zimmern added "I think it’s going to take
another year and a half to get up to critical mass, but everybody loves Chinese
food, Thai food, Japanese food, and it’s all been exploited. The Filipinos
combined the best of all of that with Spanish technique. The Spanish were a
colonial power there for 500 years, and they left behind adobo and cooking in
vinegar — techniques that, applied to those tropical Asian ingredients, are
miraculous.” These were Zimmern’s delightful words about the Philippine cuisine
and truly inspired every epicure in the Philippines.
When I think of grandmothers, food comes to mind first. I would imagine grandmothers who would supervise their kitchen staff early in the morning to prepare sumptuous dishes for breakfast and even prepare a grand repertoire of gastronomic feasts during fiestas.
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| The inviting facade of Grand Momma's Kitchen |
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| 3-Kilometer stretch of Boracay Island (from a recent trip) |
When I first stepped into the pristine powdery sand of the Philippine's foremost vacation destination
Apart from the obvious reason - the exemplary beauty of the sandy white beach with about three kilometers stretching from what is known as Station 1, 2 and 3, there was one thing that visitors have been accustomed to - it was imperative to taste Boracay at its purest form.
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