Filipina Soul

If you love Filipino cuisine but don’t know how to cook it, then I have the cookbook for you! I recently found this when I was looking for a cookbook on everyday Filipino cuisine.
But have I told you I don’t know how to cook Filipino foods? Yeah it’s a shame but I never really made it in the kitchen. My knowledge and lists of Filipino dishes are so limited that I occasionally have to check out the Filipino cookbooks for the simplest of recipes, So if you’re anything like me, or you want want to try Filipino food, …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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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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My son is allergic to soy, so I have held off on using soy sauce for cooking. The other day, I was lamenting the fact that I miss adobo and that it might be a while before I can make it again. So I looked for a soy-free adobo dish that will satisfy my cravings.
I found this recipe for Filipino Adobo with Coconut Milk on Chowhound. This rather blurs the definition of adobo for me. There is no soy sauce, or even a substitute other than salt. It’s white, instead of dark. But there is vinegar in it. And, regardless …read more

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