ABOUT FILIPINO FOOD

Photo by Eva Argenos of Pakaskas from Isla Verde, Batangas.

Pakaskas is a sweet treat consisting of palm sugar that’s liquified, then put into a mold of palm leaves until the liquid solidifies.

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?

Photo by Mildred Cruz… Balaw-balaw is a side dish that’s a specialty of Rizal province. It has a distinctive pinkish/light purplish color. “It’s like buro but without rice. Just shrimps, coconut milk, bamboo shoots, and ginger.”

Shrimps & Chorizo by Mayette M. Garcia.

Originating from the Iberian peninsula, chorizo refers to several types of pork sausages. In the Philippines, the most common type is called chorizo de bilbao.

Note to Filipino Americans: Martin Purefoods is NOT the San Miguel Purefoods Tender Juicy Hotdog you know from the Philippines.

Egg Cracklets. Photo by Mildred Cruz.

New commemorative stamps featuring the Filipino culinary icon Teresita “Mama Sita” Reyes have been issued by the Philippine Postal Corporation (PHLPost) for the year 2018.

Biko, Nilupak & Kalamay na Mais by Toyang Noresa.

Kakanin is a whole genre of Filipino delicacies whose main ingredient is usually rice, sometimes corn or a root crop like cassava.

Ube Halaya by Aizel_77.

Also called halayang ube, this is a jam made from the Philippines’ favorite root crop, the purple yam locally called ube.

Philippine tablea is roasted, ground and molded nibs of fermented pure (100%) cacao beans without added ingredients and additives.

Featured photo of Ginisang Ampalaya by Mayette Garcia

Ampalaya is the Tagalog word for “bitter gourd” or “bitter melon.” Ginisa means “sautéed.” Here is a simple recipe for sautéed bitter gourd in Philippine cuisine.

Giniling na baboy (ground pork) with sliced Filipino hotdogs by John Braza… What distinguishes Filipino hotdogs? Most prominently perhaps it’s the bright red color. And yes, it’s artificial color! Popular brands: San Miguel Purefoods Tender Juicy Hotdogs and RFM Swift Mighty Meaty Hotdogs.

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.

Photo by Leslie Bernarte taken at Balinsasayaw Restaurant in Tagaytay City, Philippines.

What is a Boodle Fight?

Colorful Pichi Pichi by Aizel_77.

Pitsi-Pitsi is a native Filipino snack made from cassava and sugar. It often is naturally light golden-brown, but you can add food coloring to liven it up, as you can see in the photo.

Kaong is the fruit of the sugar palm tree whose scientific name is Arenga pinnata. Translucently white in color and chewy in texture, the cute-sized fruits of the kaong are a popular ingredient in haluhalo, together with macapuno and nata de coco.

Balls of glutinous-rice flour deep-fried and then covered with sesame seeds.

Photo by Jeric Travis of chicken adobo with rice and salted egg on banana leaf. Adobong manok na may kasamang itlog na maalat at kanin. Nakahain sa dahon ng saging. Recipe to be posted soon!