Filipina Soul

I know that this year, as with the previous years, our Christmas table will be laden with a mix of Filipino and western food. My mother-in-law will serve embutido as part of our Christmas dinner. I will cook some ribs and maja blanca. There will be a pot of rice, of course, jostling elbows with a platter of dinner rolls.
What will be on your Christmas table this year? Will roast turkey make an appearance? Maybe ham? Queso de bola?
Don’t forget to take photos of  your Christmas feast and then share your celebrations with us, as we host the …read more

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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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It’s summer and it’s hot! What better way to cool down than with a generous serving of ice-cold Halo-halo?
Summers are never complete without these delectable all-Filipino treats. So a few weeks ago, I purchased an ice shaver specifically to be able to make halo-halo. A quick visit to the oriental store and presto, I have a halo-halo stand right in my fridge.
Halo-halo can be found just about everywhere in the Philippines. We almost take it for granted, and will eat it out of a bowl, a tall glass or even a plastic cup if need be. But serve it …read more

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There is no reason not to write about Whole Grain Rosemary Potato Bread on a Filipino blog. While Filipinos are not big bread eaters, we’re adaptable and will happily enjoy good freshly baked bread anytime.
Our featured blog this week is Apple Pie, Patis, & Pâté. Its author, Jude, mixes cuisines from all over the world “from a tiny apartment kitchen in Chicago”. In addition to Filipino food, you’ll find Finnish, French, Indonesian, Belgian and Austrian recipes here. While I love traditional Filipino food, I’m also interested in Filipino fusion cuisine. For starters, how about a grilled version of Chicken …read more

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Breakfast.
Morning snack.
Lunch.
Afternoon snack.
Dinner.
Anyone who’s lived or visited the Philippines knows that it’s considered quite normal to eat five times a day. I wondered why, and here’s what I came up with:

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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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