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  • Filipino meal with rice, ulam, spoon, and fork.
    What is Filipino Food?
    Posted in: General Info

    What makes Philippine cuisine Filipino?

    Or… What makes a Filipino?

    The understanding of Philippine cuisine cannot be dissociated from the country’s cultural history and geography. Filipino food was prepared by the Malay settlers, spiced by commercial relations with Chinese traders, stewed in 300 years of Spanish rule, and hamburgered by American influence on our way of life.

  • Magnolia Ice Cream USA #OMGpeke
    U.S. Company Blocks San Miguel From Selling Magnolia Ice-Cream
    Posted in: Companies, News

    A company in the United States has been marking their own ice-cream products with the “Magnolia” name, using San Miguel’s iconic oval logo. That company Ramar has no affiliation with San Miguel Philippines. Even today, many Filipino Americans assume that the Magnolia ice-cream they eat in the USA is related to the Magnolia in the Philippines. It is not.

  • Taho
    Taho
    Posted in: Filipino Snacks

    Most frequently sold out in the streets by roaming vendors, taho is a mixture of silken tofu and arnibal. See photos of a taho vendor and the iconic metal container in which the taho is carried.

  • Chicken Adobo Wings
    Adobo is Mexican?
    Posted in: Hot Topics

    The origin of adobo has produced much debate among casual eaters who wonder how the so-called Filipino national dish can have a distinctly Spanish name and in its most popular preparation use the very Chinese ingredient that is soy sauce. CNN recently weighed in and casually declared that adobo is of Mexican origin…

  • Liyempo - Step #5: Put in a Super-Hot Oven
    How to Make Lechon Liempo
    Posted in: Meat

    Photos and Instructions by Johnard Garcia. How to make Lechon Liempo (Roasted Pork Belly) for when you can’t roast a whole pig! Step 1 – Ibabad sa brine ang karne nang magdamag. Step 2 – maghiwa ng maraming sibuyas. Step 3 – iahon ang karne at patuyuin, lagyan ng kung anu-anong mga rekado…

  • Pile of Jicama (Singkamas)
    Singkamas
    Posted in: Fruits

    Singkamas is known as jicama to most non-Filipinos in the United States.

  • Lokot-Lokot
    Lokot-Lokot
    Posted in: Filipino Snacks

    Also known as Zambo Rolls — from the Zamboanga peninsula of the large island of Mindanao in southern Philippines!

    Lokot-lokot is a crunchy, golden brown delicacy produced and served during special occasions.

  • Calamansi Fruits Sliced into Halves
    Calamansi
    Posted in: Fruits

    Calamansi is the citrus fruit of the Philippines! It’s very round and fairly small… In fact, one can’t think of a smaller-sized citrus fruit… Hmm… Calamansi juice cleanse, anyone?

  • Pinakbet Ilocano
    Pinakbet
    Posted in: Recipes

    Cooked, Styled & Photographed by Mayette Garcia.

    Pinakbet (also known as pakbet) is a popular vegetable-rich Filipino dish associated wih the Ilocos region of the Philippines. Pinakbet is the contracted form of the Ilocano word pinakebbet, meaning “shrunk” or “shriveled.”

  • Pancit Malabon
    Pancit Malabon
    Posted in: Noodles

    Pancit Malabon by by Toyang Noresa.

    Named after its city of origin, Pancit Malabon has thick noodles and is characterized by having its sauce already mixed in with the noodles before serving.

    The toppings and ingredients are mostly seafood like squid and shrimp!

  • Atis Fruit on Tree Branch
    Atis
    Posted in: Fruits

    Custard apple, sweetsop, sugar-apple…

    Atis is a very popular fruit in the Philippines, as well as in other Southeast Asian countries, such as Thailand.

  • Puso ng Saging sa Puno
    Puso ng Saging
    Posted in: General Info

    Puso ng saging literally means “heart of banana” in the Tagalog language. It has been called “banana bell” in English.

    As you can see in the photo, a banana heart is reddish-purple on the outside.

  • Pako (Fern)
    Pako
    Posted in: Vegetables

    Pako (Fern). Photo by An Analie.

    Green and nutritious, pako is great for salads!