Filipina Soul

Wall Street Journal Food and Drink columnist Robyn Eckhardt is giving due to the ‘magical, misunderstood cuisine’ of the Philippines.
Robyn debunks stereotypes of Philippine food that have been unjustly based on the (in)famous balut and the food chain Jollibee. She offers a weekend of world-class dining, which include classic Filipino fare like sinigang, pancit luglug, and halo-halo.
Among the places that she recommends are Abe at the Serendra Complex, where the deep-fried tilapia is a must try dish; Claire dela Fuente Grill and Seafood in Pasay, for your choice of the seafood catch of the day; Milky Way Cafe, …read more

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Carla Martel featured a story about savoring Pinoy comfort food at The Coffee Beanery in Shangri-La Plaza Mall in Mandaluyong. That led me to reminisce what my own comfort foods are.
What do I cook/eat when I’m nostalgic for Filipino cuisine?
It is definitely pork adobo, with hot steamed rice of course. Another favorite is the Visayan stewed fish. I don’t even know the recipe name but it’s a simple dish made with very fresh fish boiled in water, tomatoes and onions. It reminds me of very early childhood memories spent near the waters of Negros Occidental. Another home-cooked …read more

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Are you familiar with the story of the “stone soup”? As the story goes, a traveler starts a pot of soup using just water and a stone. Villagers add to the pot whatever they have on hand. A delicious and nourishing pot of soup is the end result.

While nilaga (literally: “boiled”) doesn’t have a single stone in it, except perhaps by accident, it is also easily made with ingredients that are on hand. It’s practically a no-fail soup. The amounts of all the ingredients can be modified to taste and availability.

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I found another great Pinoy food blog! One of our readers here on FS pointed the way to Market Manila. And I’ve been devouring the online offerings of this blog ever since.

Market Manila gives homage to Filipino cuisine, yet it is also worldwide in its scope. The Marketman isn’t afraid to go where Filipino food has never gone before. Food items like dates and brioche unabashedly jostle for (virtual) table space beside lechon and sinigang na bangus at bayabas.

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