General Info
Exotic? Monkey-eating eagles, pupa of honeybees, birds’ nests, freshwater beetles, sea urchins, lizards, iguanas, pythons, octopus, field rats… tastes like chicken!
The tabon bird of Palawan lays only two eggs, and one of them is sure to get egg-napped.
Freswater maliputo and tawilis — fish caught only in the Pansipit River and Taal Lake of Batangas.
Eel cooked in yellow ginger.
What is Filipino Food?
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.
Lactose Intolerance Among Filipinos
It’s been estimated that between 50 and 90 percent of the Philippine population are lactose intolerant.
Fusion in Philippine Cuisine
A casual overview of the history of foreign influences in Philippine cuisine. It is said that 80% of the dishes prepared in Filipino kitchens today can be traced to Spain. The Spaniards introduced tomatoes and garlic along with the technique of sautéing them with onions in olive oil.
Banana Leaves
In the provinces, a sure sign that some very serious grand-style cooking is about to be done is the arrival of folded banana leaves (dahon ng saging).
Typical Filipino Breakfast
Almusal…
