(New York) – My friend from New York brought us here and I love the food. Vietnamese food is totally different from Filipino flavors but I can definitely relate to it. We’re one big happy Asian family after all. Pho rocks!
(Chicago) – Pinoys have sweet tooth. Brazo de Mercedes is one of the most beloved Filipino desserts, popularized by huge and ubiquitous bakeshops in the Philippines such as Goldilocks and Red Ribbon.
“Manok”, which means chicken, is one of the most popular and affordable protein in Filipino diet. Tinola, inihaw na manok (chicken bbq), chicken joy (Jollibee’s fried chicken), adobong manok, and chicken curry are among the most favorite Filipino chicken dishes. Sariwang Manok (Fresh Chicken) Inihaw na Manok (Grilled Chicken BBQ)
(Chicago) – Guisadong Monggo is one of my favorite Filipino dishes. It’s not expensive to make and highly nutritious. You can omit or limit the pork and bagoong if you have dietary constraints…
“Mais” is corn. While rice remains to be the primary source of carbohydrate in Filipino diet, “mais” is considerably popular; thanks to the street vendors roaming all day and selling super sweet steamed corn on the cob smothered with butter.
“Talaba” means oyster. “Talaba” remains to be popular seafood in the Philippines, in spite recurring threats of red tide and water pollution. But in some protected cities and islands far from Manila, “talaba” is safe to eat every day, all year round. Mostly eaten raw with “calamansi” or vinegar, but many prefer it baked or grilled.
“Pipino” is cucumber in Filipino. This vegetable is typically used in ensaladas (salads). A salad composed of “pipino” slices dressed with vinegar, salt and pepper, is the easiest and most popular dish using “pipino”.
“Isda” means fish. With all the thousands of islands comprising the Philippines, “isda” is the most popular protein in the country.
“Kamatis” means tomato. “Kamatis” is a popular ingredient in many Filipino dishes such as menudo, mechado, afritada, etc. It’s also typical used in simple salads, dressed with soy sauce or “patis” (fish sauce), …
(Chicago) – Fresh prawns are bit expensive here in the US, even in Manila actually. It’s not something that you can cook anytime you want –only reserved for special occasions. Other than the price, it’s not advisable, medically-speaking,…
(Chicago) – Does it ring a bell? All Pinoys recognize this acronym. For those who are not aware, this stands for Tap-a (dried/cured beef), Si-nangag (fried rice) and it-Log (egg). Perfect breakfast; maybe lunch or dinner. Whenever you want it…
(New York) – Dimsum used to be a Sunday ritual to me. Not anymore. With Sunday specialty brunching becoming very popular and appropriate (referring to Bloody Marys, Bellinis and Mimosas that cure hangover, just a personal belief and no scientific claim)…
(Chicago) – Almost every Filipino household brags about their specialty adobo dish. Almost every region in the Philippines claims to hold the most authentic version of adobo. I heard at one point the government commissioned a group of veritable Filipino chefs to standardize the recipes of the most popular Filipino dishes, including adobo of course, to boost its standing against the other world cuisines. Whatever success or failure it attained, I never heard about that initiative again.
(Chicago) – Now I know why so many people are addicted to Garrett popcorn. After 5 years of living in Chicago, I fully understand now why people line up and wait for more many minutes, sometimes longer than an hour during peak times, just to get a bag or gallons of Garrett. My colleague in [...]
(Chicago) - Where there is something Spanish in a country, for sure they have a version of empanada. Columbia, Argentina and Mexico, to name a few, have their own distinct variant of this pastry dish. Philippines is no exception. Empanada is a favorite “merienda” (snack) of kids and adults alike. My preferred “baon” (snack pack) [...]
When I learned that Oyster Rockefeller was first created here in New Orleans, I swore that I would not leave NOLA without trying the real authentic version of this dish. Luckily, I only need to walk 5 minutes from my hotel to the birthplace of this famous oyster dish, Antoine’s.
(New York) - It’s 11am and there’s already a 45-minute wait. It was a freaking Monday and not even lunch time yet! Well, if the food is good, I mean great, people will flock and wait no matter what. That’s exactly what we did and we had a wonderful lunch at Ippudo. The soup is [...]
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