Philippine Delicacies Archives - Food Citations
One of the main reasons why international tourists are going back and forth in the Philippines was the beaches. All activities from simple strolling around to diving are quite enjoyable because of the fine sand, marine life and rich water biodiversity.
Philippines is included in the “Coral Triangle” along with countries Malaysia, Indonesia, Papua New Guinea and Timor-Leste. The term is recognized as the global centre of marine biodiversity that features the most awesome marine life that is protected by local and international laws.
So, we can say, my statement is not questionable.
One of the happiest moment for most of the baby boomers is taking a vacation to their native lands. Just like we, the 90′s babies, baby boomers are also into going back their childhood. Whenever they are in their birthplaces, most of the things they do is reminisce.
My mother, in celebration of the all souls’ day went home to Pangasinan. She spent five days there. When she got home, she took home different delicacies and exotic foods like bagoong (shrimp paste), binuro (fermented fish) and many more.
But, of my most awaited pasalubong from my mother was the Puto Calasiao.
Puto is a rice cake shaped like a muffin. This version from Pangasinan is bite-sized. Originally from the town of Calasiao, this rice cake is considered as one of the most prized delicacy of the region.
In 2011, I posted a recipe about this non-cooked inlubi featuring a Pangasinan product called the deremen (duhruhmon). As I said, deremen is a local version of pinipig. However, deremen are the young ones. The raw are still soft and a little sweet.
The non-cooked only involves soaking the deremen in coconut milk. Then, adding the ingredients to make it tastier.
This cooked inlubi, obviously, involves fire. The raw deremen is first soaked in coconut milk and when it absorbed the juice, we can now cook it.
This is actually a recipe of my mother.
Every Thursday my Facebook friends are getting into the trend of posting their old photos. This makes the people laugh and commented about the past. However, I noticed most of the people that commented only compared the person’s look way back to the current. None even bother to ask what’s the story behind the photo or questions about the past.
How about posting a food that my age bracket will relate? This will surely make people reminisce about the past and will have something to talk about.
One of my favorite candies during my kiddie days were the Langka and Ube Candy. Way back my small days, Ube and Lang is a separate products. But, as of today, the products are Langka candy and Langka-ube candy.
Baby Boomers, they are people who are born during the post-World War III at about 1946 to 1964. Meaning, they are the today’s seniors of our nation.
Experts will agree with me if I said they are the one dictating the market and nation’s phase. Way back, the real-estate suddenly boomed due to the fact that the baby boomers wanted to establish a family. And now, due to health concerns of the baby boomers, the health and wellness is at it’s peak.
The younger generations should also learn from them. If you’ll notice, huge companies still have baby boomers as their chief, the government has witty leaders who belong to the group and companies still ask the advice of baby boomers despite they are already retired.
Rice cake — this was one of the widely used term for Philippine desserts. When you are looking for a dessert in the Philippines that is made from rice don’t use the term rice cake as people here will come up with thousands of varieties that has the English name rice cake.
Just a simple reminder, know the local name of the rice cake that you wanted to taste.
The last delicacy that I posted here was the Binagol – A Visayan delicacy that a brother of mine bought in Tacloban during his business trip. Now, I am also posting another delicacy known in the Visayan region that is called the Chocolate Moron.
Chocolate Moron or known as Moron is one of the rice cakes of the Philippines. This is made from ground glutinous rice, cocoa powder, sugar and coconut milk. Some also put whole or ground nuts in order to add chewing effect and grainy texture to the treats. The mixture is wrapped in banana leaves and steamed.
Despite Moron was claimed as a delicacy in the Visayan, you can different types of Moron all throughout the Philippines.
I don’t agree to people who will reason a busy schedule makes them chow down instant foods or ready made meals. I found it as a lame excuse, period. Why? People nowadays are fund of gimmicks, pleasures and many more. But, will never going to put any effort in preparing their foods. In short, they are lazy.
I’m not putting ‘em in minus, but, I found it more satisfying if I will make my own food. Again, why? Firstly, because, I will never thrift the ingredients of my meal, therefor, it’s more delicious. Secondly, a home-cooked meals are quite cheaper than those of fast foods’ and restaurants, and thirdly; and the most corny, it’s filled with love.
My mom, a very good cook, agrees with me, she will never drop a single meal for her family. Despite of her busy schedule, she always make sure that she’ll cook something for her children who are already double her size.
One of her favorite dish was the Bulanglang. This is made from sauteed vegetable with shrimp paste. According to studies this is the tagalog counterpart of Ilocano’s Pinakbet
As we all know American Heartthrob Zac Efron visited Philippines for an endorsement of a local clothing brand, Penshoppe. He made the thousands Filipino fans happy by attending a Fan Conference organized by the said company.
But, what’s also no really unknown is that Zac’s father used to visit Philippines and have enhanced Zac’s desire to visit this place by telling them stories about the “Indiana Jopnes” adventures here.
Aside from his commitments, before going in the country, Efron already made a checklist of the adventures that he must do, which includes swimming with whale sharks, mountain adventure and eating Philippine delicacies like adobo and balut eggs.
When he got back to America and guested to the Ellen De Generes show, Mr. Efron bragged about his journey to the mountains and he said that he was happy as people who are living near the mountains knew him.
My mom claims that she looked for “green mangoes on stick” when she got pregnant to me. She said that she always wanted to munch on those very sour treats and will only going to buy them to a single vendor. Well, true enough, my appetite for such little-crazy-mouth-watering fellow is just undeniable. I can munch more than five (5) of those in just one order and will still look for more.
There are actually two popular variety of green or unripe mangoes here. The Indian mango which is more common to the Urban communities and probably, most consumed and the “Manggang Kalabaw” which more preferred as ripe. Indian mango are those mangoes that are small, stout, and looks like a heart, while the “Manggang Kalabaw” is longer one.
This blog post will concentrate on the unripe or green “Mangang Kalabaw”. So, keep that tissue to catch waters coming out your mouth. And, for those who are abroad and misses this cheap thrill, forgive me for torturing you guys. lol..
One of the things that I am always looking forward in taking a vacation to my parents’ homeland (Pangasinan) is the fascinating nature. The ravishing places that you will pass through is quite dumbfounding, the smell will remind you of dried dried leaves which is fresh and very far from the polluted air in the urban. Everything in the provinces are quite awesome.
It’s utterly surprising that people in the provinces maintained some parts of the rural as clean as it was before. Despite that it’s modern world, there are still places in the Philippines that can be considered as pollutant free and these are the things that I’m excited every year. Relaxing and stress removing.
Aside from the fresh air and sceneries, foods are also the most elicit part of taking a vacation in the Philippine provinces. In Pangasinan, I recommend that you look for tupig and nilatikang bibingka. Usually, nilatikang bibingka is a made to order food while tupig is everywhere. Sellers are waiting in stop overs like gasolene stations, sea food stalls and many more and ready to mob a vehicle that stopped.
I am angry. Yesterday, a parasite just came in to my internet life. It tried to guess my Facebook password and maybe, behind the multiple tries to hack the online opportunities where I am a member. Good thing, Facebook has this special features that when multiple wrong passwords were typed, it’ll send a message to your email and some of the opportunity website has this feature of blocking an IP address whenever someone typed a wrong password for 5 times.
I really hate these parasites.
But, there is one creature that opposites me. It is the shrimp. Shrimp loves parasites, planktons and many more small organisms.
Philippines is one of the countries with the most distinct, and peculiar culinary cultures and tradition. Weird, odd, special, unique, and many more. Just think of an adjective and it can be associated with food and cooking in the Philippines. Many foreigners admit, they love Filipino foods and the way we serve them.
Each and every place, provinces and region in the Philippines has this unique food product that represents their place. This is called the delicacy. When someone named that product, automatically, people who knows that product will spell where it came.
I have posted an adobo recipe here where there is coconut milk and served spicy and I called it Spicy Ginataang Adobo. Now, I have also created another twist with my adobo, instead of coconut milk, I used ordinary evaporated milk, added some spicy kicks and lots of roasted garlic.
This dish combines, creamy flavor from the milk, spicy and a little bitter yet aromatic flavor from the roasted garlic.