FILIPINO FOOD BLOGS

Random Blog Posts on Filipino Food

Would you go for a bottled Halo-Halo mix? 

Natives of the Philippines are not so fond of thick, creamy soups. Instead, they love sabaw (clear broths), which they often use to wet kanin (boiled rice).These are Filipino dishes that are known for their sabaw:
sinigang (sour stew), tinola (chicken stew), nilaga (boiled dish), pesa (another type of stew)

Is the Filipino adobo Mexican, Spanish or Chinese in origin?

The Best Filipino Cookbooks?

Kulinarya Cookbook
Kullinarya on Amazon #aff
When pressed to define Filipino food in one word, we’re apt to say “fusion.” Philippine cuisine bears the influence of our neighbors in Asia and the Pacific, as well as our colonial rulers from far-off lands throughout history. Our dishes and snacks incorporate recipes, ingredients and cooking styles with roots in Malay, Chinese, and Iberian (Spanish & Portuguese) cultures, among many others. These rich layers of influence make our food somewhat unique.

But our cuisine doesn’t merely reflect foreign influence — it of course showcases our local values as well. The enduring appeal of Filipino dishes like adobo, sinigang, and kare-kare is proof that our meals are focused on the ulam being traditionally served at the center of a table in sizes to share. This social, family- oriented approach to meals is truly Filipino.

Explore and discover the true Filipino goodness of the cuisine we call our own. Recreate classic recipes at home and find ingredients to bring your meals to life. 🙂

Continue reading “The Best Filipino Cookbooks?”

Filipino Seed Snacks

Among many Filipinos’ fondest memories is gathering around a bowl of dried watermelon seeds with a piece of old newspaper on hand ready to be piled with discarded shells. Ahhh… butong pakwan!!

Filipino Seed Snacks

Dried seeds are old-time favorite Filipino snacks. Fun and addictive to snack on, satisfying one’s oral fixations, unshelled seeds boast a fairly low “calorie to bite” ratio — what with the amount of effort involved in carefully extracting each seed’s kernel from out of the shell. In terms of nutritional value, seeds run a close second to traditional nuts as a source of potassium, manganese and zinc.

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Filipino Food Bloggers

The Tagalog word for “food” is pagkain.

We have made every effort to remove from this list those bloggers who have received sponsorship from Ramar Foods, the American company that unethically appropriated the Magnolia brand from the Philippine corporation San Miguel. If we have overlooked a name, please let us know.

Filipino American food bloggers have received funding from Ramar Foods to create a “non-profit” movement, ostensibly to promote Filipino food… It is essentially a PR tactic to deflect attention from Ramar’s unethical piracy of prominent Philippine trademarks such as Magnolia and Pampanga’s Best.

Click here to check out the list of Filipino food bloggers!

Philippine-Style Melon Grater / Coconut Shredder?

Available on eBay ~

Summer in the Philippines is intense, and it is particularly during this hot tropical season that Filipinos love to refresh themselves with ice-cold drinks like melon juice, which is cantaloupe juice with real shreds of orange flesh mixed in.

But how do you get those beautiful orange threads of milon from the inside of a cantaloupe? Using a spoon will yield odd flat pieces. That’s where a “melon grater” comes in!
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Filipino Spaghetti Sauce

We Filipinos have a unique take on spaghetti sauce.
Kakaiba tayong mga Pinoy pagdating sa sarsa para sa ispageti.

We like it a bit sweeter, so we use banana ketchup or sugar to make it suit our taste preference. Mas gusto natin ‘yung medyo mas matamis, kaya gumagamit tayo ng ketsap ng saging o asukal para gawin itong naaayon sa ating panlasa.

And there’s a secret ingredient that’s added by the cook. It’s hotdog!
At may sikretong sangkap na idinaragdag ang tagaluto. Ito ay ang hatdog!

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The Origin of Filipino Adobo

There is much debate among hoi polloi about the origins of the Filipino adobo, occasionally dubbed the national dish of the Philippines.

“Hey, the name of the dish is a Spanish word. There’s that verb adobar. It’s a Spanish dish obviously. The Spaniards introduced it during their 400 years of colonial rule in the country.”

CNN recently weighed in and casually declared that the Filipino adobo is of Mexican origin.

Savvier eaters chime in: “There’s soy sauce in it. It has to be from China. The Chinese have been on the islands for at least a thousand years.”

Among food historians and culinary experts though, the consensus is clear: Filipino adobo is Philippine in origin. 

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