Kutsinta

Kutsinta is one more type of rice cake popular in the Philippine cuisine but a sticky being. This delicacy, sometimes spelled as cuchinta or kuchinta is usually sold with the other rice cake puto. And my mom again just cooks this when she finds the time for it.

The auburn-shaded kutsinta involves lye water, the reason why kutsinta become chewy to eat and sticky to feel. The mixture of the flour, butter, lye water, and etc. is also placed unto small molds and in the same manner steamed or 20 minutes.

When kutsinta is already steamed, the shredded coconut is placed on it for additional experience. Kutsinta has a distinctive tang that sticks to your mouth and tongue for a moment. We desire to cook this a lot times as it is also our nation’s traditional rice cake snack.

Kutsinta, kuchinta, cuchinta, or whatever its name has remained appetizing, homemade or street sold, it’s worth soothing.

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Puto

Puto is another rice cake in our cuisine by means of steaming the sticky mixture of galapong or rice flour. My mom knows how to cook this but me and my cousins always favor to buy puto outside for snack and accompaniment for breakfast.

The rice cake is made of a combination of galapong, sugar, milk, eggs, baking powder, butter, and yes the cuts of cheese. The mixture is then poured into tiny round molds and each piece of cheese is placed on top of each mold. Afterwards, the molds are arranged in a steamer and steamed for about 20-25 minutes.

Even though the original preparation of puto involves motionless periods of waiting, it really takes time. The process may undergo 3-4 days from preliminary soaking of rice to unmolding steamers. As it is common to happen, customary manner of making food is more complicated.

Properly prepared puto is yielding and passes on the moldy aroma of rice result. The true flavor should be of freshly cooked rice. At the present, puto is popular for being eaten better with dinuguan.


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Bibingka

Bibingka, containing a soft, squashy texture, somewhat sweet taste, and aromatic smell of cloud nine is another Philippine rice cake that is best savored during Christmas seasons. This food I can already consider a merienda, I just observed some of us eating this as a snack.

Bibingka is a mixture of rice flour and coconut milk too and mostly substituted by eggs and milk. The mixture is being baked in oven, in an open pan, and mostly the traditional procedure including the banana leaf coating. The outcome is a soft, squashy bulky flat cake that is a little burnt on both exteriors with the unique aroma of rather toasted banana leaves. Toppings are then added, usually consisting of butter, margarine, cheese, and grated coconut.

I’m telling you that the traditional preparation is very protracted to cook but at least it is very enjoyable. I observed that the process uses clay containers placed over sizzling coals which is where the mixture is poured.

Bibingka is also used as a focal name for desserts cooked in the same manner.

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Biko

And here goes one of my favorite sweeties- biko. Since it is still summer, you can still make your day action-packed cooking this at home. My grandma, again, is the expert regarding this delicacy.

Biko is a yielding, warm, and sticky rice cake prepared from the sticky rice malagkit, coconut milk, and certainly brown sugar. This is referred to as kakanin, derivative from “kanin” or rice and is often eaten as meryenda. For topping, sugariness, and supplementary taste, the caramel called latik is added.

Biko contains an unusual class of grain which people tries to replace with other class of rice and normally just doesn’t fulfill the same outcome. As with many things within, the Philippine biko is often made from anything close at hand that looks like the main ingredient.

After the process, the sweet rice cake is arranged on banana leaves inside a bilao or round woven bamboo tray. Biko is as well handed out during particular occasions such as parties, birthdays, and town fiestas.

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Atchara

Atchara, a Philippine appetizer which has shredded green papaya as the primary constituent of the food, is what I think the well-eaten condiment nationwide. And our family haven’t got any problem of papayas yet because we have grandma’s farm-called at the backyard.

The food composes of easy on the pocket ingredients: onion and garlic, carrot slices, bell pepper, ginger, and other chilies (optional), thus making it effortless to prepare. After all the elements are mixed, they are seasoned with salt, vinegar, and sugar.

Atchara is intended to have vinegar, sugar, or salt so that the feature can be preserved for a long time in sealed jars even with no refrigeration.

As I mentioned earlier that atchara is maybe the well-eaten appetizer in the Philippines, it is because I found out that all regions appear to have their own adaptation of the food. Furthermore, the delightful colors above also resembles the reason why is it prominent in our homeland.

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Chicharong Baboy

Because of its crunchy taste, with or without sauce, the pork chicharon remains as the ideal pulutan in the Philippines and in fact, we Filipinos, young and old cravers, created various ways to prepare this food. Amazingly, my parents added this to our list of home cooked foods.

The crispy texture as you can see is the pork skin which is the food’s main ingredient. The pork skin is being seasoned of your flavor first and then being heated and dried up under the heat of the sun. It reaches only a few days before the skin is pan-cooked with the boiling oil in it.

Chicharon cracklings are habitually plunged in vinegar sauce of chopped onions and garlic to make it an absolute lip-smacking appetizer and home cooked food.

In spite of being a lover of this food, everyone should be aware of eating chicharon too often. As we already know, excessive fats inside our body are quite harmful.

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Balut/Balot

This often street sold boiled duck egg is a creepy sort of food that stimulates different emotions inside us after indulging. I tasted it one time and instead of chewing up the young creature, I gulped it down at once through my throat. 

Balut is a developing duck embryo between 17-18 days, boiled with salt and gobbled with vinegar in its shell. It is a regular food in countries in Southeast Asia. In our country, it is commonly a street food.

The juice surrounding the embryo is sipped from the egg before the shell is fully broken, and the yolk and young chick inside is being eaten.

The term “balut” comes from the word “balot” which means “to wrap”. My friends and I would always marvel in our place why most balut sellers show only during nighttime.

So don’t ever try to belike me gulping it down straight throat wards, just learn and enjoy the food, either your heart pounds with eagerness or your face flinches in dreadfulness.

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Dinuguan (Pork Blood Stew)

This reddish purple-tinted pork blood stew dinuguan, though we don’t usually cook it during occasions is a satisfying exotic dish of blood and meat churned in peppery gravy of pig blood and chilies.

Dinuguan is customary during minor celebrations here in the Philippines as pig is always selected and cooked in various techniques. It has been considered as foreign for the pork blood is its major ingredient.

Dinuguan can also be served without using any other innards but only alternative cuts of pork. The meat mentioned involves pork intestine, liver, snout, stomach, etc.

Though it’s a very uncommon ingredient to use, this is not just inspired in the Philippines because in fact there are many countries that use duck and goose blood in their cuisine.

Some people don’t usually like exotic foods but for me, most of us believe that food isn’t about how we are being impressed but it is about how we enjoy it.

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Lumpia

Of course these deep fried spring rolls are never been forgotten to put on restaurant menus especially in Philippine-Chinese restaurants in our country. I discovered lumpia after we ate on a simple eatery with my friends, not knowing that it is eaten and known in several other cuisines.

Lumpia is sold on street food stalls and it can be handed out as an appetizer. The sauces were creatively produced with various ingredients.

There are two trendy adaptations of lumpia: lumpiang shanghai, deep fried, meat-filled, fairly slender, and usually came with a sweet chili paste, and lumpiang ubod, fresh, sometimes deep-fried, wider, and filled with crusty vegetables and minced meat are crammed of your choice.

The two adaptations- fried and fresh, was brought by the Chinese settlers in Southeast Asia and turned out to be popular in Philippines and in Indonesia as these were the places where they settled.

The simplicity to prepare has caused it to be one of the main food products on the menus of many restaurants worldwide.

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Tinolang Manok

In view of the fact that chicken is my most favorite meat to be prepared, naturally I’m going to include this reliable Filipino choice chicken tinola, another way of preparing meat that energizes your veins especially when you take pleasure this while it is still hot.

The chicken tinola is filled with vital vitamins for its ingredients consist of vegetables such as ginger, garlic, onion, tanglad (lemongrass), and malunggay (moringa). Plus, this dish is best served during cold weather because of the warming outcome of the broth.

Usually, immature papayas and chili leaves are added but since they are rare and pricey to buy, sayote and malunggay are being substituted excellently.

The good tip in making a fine chicken tinola is to simmer the chicken for longer periods of time but in low heat to add more the health profits. This will let the flavor of the chicken to emerge and tenderize it.

I think I’ve shared enough. So how about your experience?

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Beef Steak (Bistek)

The worldwide eaten beef steak is the kind of dish you can’t refuse to chomp even when you are being stomach-filled. Like me, I used to lick my fingers after spoiling myself on the yielding steak of beef paired with newly cooked rice, and its taste was in fact remarkably splendid!

For the utmost taste, the flat, tender cut of beef, usually upright to the muscle fibers, is marinated first with soy sauce, calamansi juice, some onions, garlic, and vinegar before it is grilled, pan-fried, or broiled.

The name of the beef steak in our country is bistek. Some people before thought that “bistek” is a mispronounced and misspelled “beef steak”. But later then, they found out that bistek is also in the cuisines of many countries that used to be Spanish settlements.

Bistek is special yet unfussy to make, which is the matter that a true soothing food consists of and which is why nearly all Filipino families would likely cook this every now and then.

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Bicol Express

Although Bicol Express is not native in my homeland, I swear that this food is my number one choice when it comes to highly spiced, smooth dishes even if I hardly ever can eat this. Once I tasted it, I was always craving for it.

Bicol Express as you can observe is a nice and a proper homage. It is a fiery chili, pork and coconut milk stews and usually made of bird’s eye chili or Thai chili, shrimp paste, garlic, onion, pork chunks, and yes of course the coconut milk. It is obvious that this dish is local and traditional in the Bicol region since the place is recognized for its coconuts and amazingly hot chillies.

“Gulay Na may Lada”, who has inspired and was being believed to have evolved into Bicol Express, was also renowned at the present time as one of the various kinds of Bicol Express.

Savor it! And you will always crave the flavor of it!

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Lechon Kawali

As far as what this is up to, this thinly tender, juicy, cube-sliced deep pan-fried Lechon Kawali remains as my family’s focal appetizer or simply pulutan. Its crispy crust is almost as like as chicharon. That’s why we Filipinos always pair this with the spicy sauce of lechon vinegar and a shower of calamansi.

Scorching an entire lechon is such a massive job and I don’t suppose I’m gonna achieve it. So that’s why an easier manner of cooking pork was created that can be effortlessly prepared at home.

Lechon Kawali is a pork belly dish, boiled first to soften, fried deep in a huge pan, then later sliced into thin cubes or strips to make them an actual tender, luscious insides.

An excellent amount of fat on this cut is the reason the meat does not shrivel up during the frying process. If you don’t want to be left out of the food craze then enjoy now the crispy meat.

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Pork Chop Suey

This multi-colored food above is another vegetable dish which I fancy the most of my time. Though my mom’s not too fond of cooking this, I can constantly smell its yummy aroma. This Chop Suey is fast and trouble-free to cook that can be on the table anytime.

Pork Chop Suey is an American-Chinese dish which is only adapted here in the Philippines and cooked much better: more assorted vegetables, added with meat (shrimp, chicken, pork, and beef), plus an extra aroma equals to success.

The vegetables are mostly bean sprouts, carrots, cabbages, potato, sayote, and bell pepper. Chop Suey has become an outstanding part of the Philippine cuisine.

Chop Suey is an American-Chinese concept and not a pure Chinese dish. It is only being stimulated and eaten by Chinese farmers long ago after they work on fields.

So even if Chop Suey isn’t local in our country, the way it is being cooked remains very native.

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Pinakbet o Pakbet

A steamed meat, vegetable stew that’s in shrimp paste and sauce, Pinakbet is another dish that would also stick its taste in your mouth for a few more minutes. My mom habitually cooks this during weekends, but if you like to cook it everyday, of course you can.

Pinakbet is a native Filipino dish in the northern areas of Philippines. It is a narrowed type of the Ilokano word “pinakebbet” which means shriveled and dried-up.

Pinakbet is a well-known Filipino dish made of vegetables like at the picture above and in other times mixed with meat. It is regularly spiced with ginger, onions, and garlic, or pepper.

This dish began as a pure vegetable dish and then the other regions in the Philippines started cooking Pinakbet with meats especially pork. But aside of this, Pinakbet is still considered as a very healthy dish.


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Pritong Manok

Finally, my most wanted of all is this crispylicious, juicylicious deep fried chicken. Since the day that I took notices what’s going on around me, I had the nerves that this fried chicken is my very favorite food. Even now when we go to restaurants, I myself always ask for the gravy sauce, but at home, only a mixture of vinegar and fish sauce but still lingers the same.

Fried chicken is a meal having chopped chicken pieces, marinated in a breaded mixture of onions, garlic, pepper, and salt to add crust to the outsides. Subsequently, it is battered with flour and fried deeply into oil until it turns to crispy and reddish-brown.

And make sure also that the oil will not get too hot or else the color of the chicken coat will turn dark before the chicken is fully cooked.

So when you cook it at home, be sure the chicken you’re frying renders the fat and has a crunchy, well-flavored skin as it is the basic characteristic of a healthy prepared fried chicken.


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Pork Barbecue

Within a country where nearly everything is marinated and grilled on sidewalks, my hometown Cebu again is well-known for pork barbecuing or grilling that has been a tradition of Filipinos on small occasions.

And since it is summer, I thought this would be a nice food to cook at your backyards as it is one of my daily eaten favorites. Everyone has their desired barbecue meat. However, pork is the most popular to grill.

The sparingly-sliced pork is put in the fridge overnight after marinating in sauces, sugar, vinegar, garlic, ginger, and chili. Afterwards, it is being skewed on bamboo sticks and grilled on glowing charcoals.

The variations on how it is being eaten are: as meal, as snack, or as pulutan. But most Filipinos prefer to eat this as their meal for it is indulgent enough.

It does take a little bit of moment to marinate and grill but worthy enough to eat and be full. Just remember, the longer you let it marinate the better it tastes, so be tolerant when preparing this lip smacking street indulgence.

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Laing

The spicy, creamy, salty, healthy laing had blown off my face after we took a break of a dance workshop near the city. I couldn’t resist myself for my stomach was starving too much.

I’ve heard that when you cook the gabi leaves, you should avoid stirring it too often to not make it itchy in your mouth. Plus you can get benefits from this because it’s a vegetable instead of using pork, shrimps, and dried fish.

The distinctive taste of gabi leaves with coconut milk is the daily fast-food in Bicol Region as coconuts are high in their local cuisine. Pieces of meat and chilies (esp. siling labuyo) are added which makes your tongue jolt enough.

Even though Luzon is being recognized by this dish, it has been preferred on menus in most restaurants around Philippines. More to the point, it has been a favorite to foreign people. And as it has all the words, Laing is everything.

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Sisig

 

Sisig is another food which became my favorite when we had gone to a formal bistro aiming for lunch. And I’m actually the first one who pointed it out for our meal because the aroma alone made me hungrier.

Sisig is a Kapampangan term which means "to snack on something sour". It refers to a process of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

Setting up sisig comes in three stages: boiling, grilling, and finally frying. A pig's head is first boiled to remove hairs and to tenderize it. Variations of sisig may add eggs, pork cracklings, pork/chicken liver, and even mayonnaise. The dish is typically served as sizzling sisig, a whole uncooked egg is placed on top as the main garnishing.

So savor this sour sisig for your sweet summer. 

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Lechon

Lechon or whole roasted pig is the pride of my hometown Cebu where it is cooked and seasoned there the best. Despite the fact that the method of roasting a whole pig on an open pit of fiery charcoal has no difference, the way it is readied differs. Have you felt the stiff, crispy skin and luscious insides of this lechon?

This stuffing is accompanied with a thick black paste made from the pig’s sap and vinegar. At most, only vinegar is commonly served as its dipping sauce. In most regions, lechón is prepared throughout the year for any special occasion, festivals, and holidays.

Furthermore, lechon is a national dish of the Philippines, and as what I’ve said, Cebu, having the best cook of pig was acknowledged by an American Chef Anthony Bourdain.

So I suggest you better raise your own pig and roast it home. In addition, you can manage what taste you want.

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Kare-kare

Looking at the picture above, you would love it at first sight the way I had when we traveled to my father’s hometown. Then how much more when you taste this goat meat, peanut-based, seasoned with vegetables, and stewed oxtail (tail of cattle) kare-kare?

Most often, kare-kare is eaten with bagoong or shrimp paste, strewn with calamansi drips and of course the chili for spicing. Any place in the Philippines, particularly in the Pampanga region is unsatisfied without preparing Kare-kare in their occasions.

On the further side, there are numerous stories where this somewhat amazing kare-kare originated. The first one is from Pampanga. Another is from the noble dishes of the Moro elite people who formerly established Mindanao, Sulu, and Palawan before the Spanish dominators.

Kare-kare is a soothing food for Filipinos, and is a long-lasting family choice in both home and abroad.

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Sinigang

Sinigang, a savor you wouldn’t regret, is a clear broth or soup characterized by its sour, spicy flavor and traditionally tamarind-based (sampalok). Its variations may be in pork, beef, shrimp, fish, or chicken but my parents usually prefer to fish, choosing the cheaper one.

Though this is mainly a very tagalog word, Pampangos have their bulanglang, the Visayans have their tinola, and Bicolano’s cocido, both clear broth seafood soups made somewhat sour only with what the said drips of kalamansi at most.

Sinigang is also paired with other acerbic fruits such as kamias, bayabas, santol, and kalamansi, doubtless because these are all rich in Vitamin C. The use of this depends on your personal fondness of what is on hand or affordable.

Sinigang is being appreciated not only me and us but I can say even aliens if they would taste it, thus, exceeding some of our economic boundaries.

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Pansit

Back when I was just a kid, grandma often cooks these famous pancit for the family during small occasions such as birthdays and parties, so it turned out that I normally like this food. I didn’t know its all-abouts until I reached at the age of nine.

Pancit is one of the stable hand-outs China had contributed to our cookery, thus this is a Chinese term for noodle dishes. This means “something conveniently cooked fast”, certainly why it is also eaten as our merienda.

Maybe you couldn’t also forget yourself indulging the rich noodle chowder with oyster, shrimp, pork pieces, boiled eggs, and vegetables, and of course not forgetting about the toppings of garlic, black pepper, and the native citrus fruit calamansi. What remains fundamentally the same is the satisfying comfort it has given to our generation.

This noodle dish is easy to prepare but careful not to over soak and overcook them. Laugh me or not but I believe that noodles resemble for long existence, fortunate and success.

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Adobo

After I ate mom’s homemade chicken adobo, I thought at that moment to make it as the first one on my list of food blog for this was the word or the food which Filipinos usually being identified.

Adobo means “marinade” or “seasoning” which involves meat, seafood, and vegetables mixed with soy sauce, vinegar, cooking oil, garlic, black peppercorn, and bay leaf. It has sometimes been considered as the unofficial national dish in our homeland.

In our way, adobo is being mixed with numerous options such that it is wrong to call it as a singular dish for it is just a cooking method of browning any particular meat (chicken, pork, and beef) in oil with the abovementioned ingredients.

Although its name was taken from Spain after they dominated here in the Philippines, the cooking methods are native to us. From what I’ve observed, dishes prepared in this manner eventually came to be known by its name, with the original name for the dish now lost to history.

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An Overcooked Meat

An Overcooked Meat

Have you burnt meat before? And instead of throwing it away, you scraped its hard side with your knife and chew the rest?

An overcooked meat is relatively tough, dehydrated, and quite tasteless. It is rapidly depressurized. The meat fibers would compress, squeezing out fats and juices resulting the meat to be dried up, rough, and stringy like the ones on the picture. This makes the people or probably the consumers dislike the food.

When you burn a food, particularly the meat, the structural component is destroyed. For example, carbohydrates and proteins, when protein is overcooked, it becomes tougher and stays longer in the process making the digestive system work harder to break down the indigestible substance.

Overcooking destroys the nutrients in food and the most affected are the vitamins. Vitamins help the body turn food into energy and tissues, this the body can not do without it. Last but not least, overcooked meat causes nasty headache, chills, and temporary sore throat.


 

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Lechon Manok / Roasted Chicken

Lechon Manok / Roasted Chicken

Lechon Manok is one of the dishes that’s easy to prepare, one dish, though stands for all, a unique Filipino recipe with trouble-free ingredients: 1 whole chicken, lemon grass, garlic, salt, pepper, and the cooking oil. Typically, having lemon grass on your roasted chicken makes it more delicious plus, it will smell good.

Filipino lechon manok is a whole chicken that is flavored and roasted until cooked. And it is sold all throughout the Philippines with free dipping sauce and habitually pickled papaya for side dish. It's usual to see roasting chicken stalls in every corner, generally roasting it in an open indoor charcoal pit.

The roasted chicken has an astonishing chicken taste from the marinade, and a sweet aroma. As a final point, lechon manok is a mouth-watering, greasy golden brown chicken having lots of proteins to energize the body.

Although it is eaten all year round, many people still choose for roasted chickens for their daily lunch and dinner.




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Liempo / Grilled Pork

Pork Liempo / Grilled Pork

Pork Liempo, a simple preparation, yet contains a magnificent taste. It needs no further explanation for its name already defines itself: a boneless cut of fatty meat from the belly of a pig.

Liempo is much tender, fattier, and being sliced thinner either at home or formal eateries compared to a quick, outdoor family preparation. Simple seasonings and a smooth scent of oil on glowing charcoals is all it needs to transform it into the best dish you can ever eat, appropriately served with rice, plus the sticky and oily sauce coating the Liempo.

Speaking of  Pork Liempo, Filipinos are often called “liempo-maniacs”, because they are more addictive of this food than the other populace.

The Pork Liempo is highly popular in Asian Cuisine, especially in Chinese and Korean Cuisine. It also forms a part of many traditional European dishes. As far as what we have discovered, the best Pork Liempo is highly profuse in our homeland.

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