Let's be proud of our cuisine

An interesting article about Filipino cuisine by Elizabeth Angsioco of Manila Standard Today.

Filipino food (via Wikipedia)

Elizabeth Angsioco is a women’s rights advocate and head of the Democratic Socialist Women of the Philippines (DSWP).

Here's an excerpt of her article about Filipino cuisine.

"“So, what kind of restaurant are you putting up?” was one of the common questions we faced when we were setting-up a resto. Always, the answer was, “Filipino”. And always, the next question was, “Why?”

Often, this was answered by our Executive Chef with, “Why not?” Many times, an interesting exchange on Filipino food would ensue. Indeed, why not Filipino?

...Our cuisine is inherently rich. But if we do not consume our food, our cuisine will continue to wither away. Let us rediscover Filipino food, take pride in our rich cuisine."

Read more of this story at the Manila Standard Today

The reason why Anthony Bourdain loves sisig

Anthony Bourdain: I like sisig very, very much.

Anthony Bourdain (via Wikipedia)

Celebrity chef Anthony Bourdain tells ABS-CBN's Yong Chavez, at the recent Creative Arts Emmy's, the reason why he loves sisig.

"I like sisig very, very much. That's perfect beer-drinking food. Love it!" Bourdain said.

It was in 2009 that Bourdain tasted his favorite Filipino dish during his visit to the Philippines for the show "No Reservations."

He also had a satisfying experience with Jollibee's halo-halo at the Philippine fast food giant's Los Angeles branch on his show, "Parts Unknown."

"Good stuff," said Bourdain who recently won his second consecutive Creative Arts Emmy's award for "Parts Unknown."

Americans tries Filipino snacks

Buzzfeed staff this time tries Pinoys sari-sari store snacks.

Watch the video below as they try and actually like the Filipino snacks.

Buzzfeed staff tries Filipino street food:

And of course Jollibee:

All Jollibee stores in Metro Manila will reopen on Sunday

Tomorrow's the end of #ChickenSad.

Jollibee (via Wikipedia)

All 72 Jollibee stores in Metro Manila and surrounding areas that have close since last week will return to normal operation starting Sunday, August 17, 2014.

Reports from various news sources state that, although some of the Jollibee outlets will still operate on a limited menu, the company assures the public of the 100% availability of the three bestselling and most popular items which are Chickenjoy, Yumburger and Jolly Spaghetti.

On August 8, Jollibee apologized to the public as its 72 stores in Metro Manila and nearby provinces temporarily closed because of the popular menu's unavailability and delay of supply deliveries cause by the company's IT system upgrade.

According to the reports, Jollibee is implementing contingency measures to improve its product deliveries from local commissary to the affected stores.

Jollibee also made it clear that it doesn't import chicken or any meat products from China but instead sourced its chicken requirements from accredited suppliers such as San Miguel Foods Corporation, Foster Foods Inc., and GAMA Foods Corporation.

Chori Burger and Sizzling Sisig: Grubs that New York foodies love

Chori Burger as "the best burger in all of New York City," while Sisig as "arguably the greatest pork dish on earth."

Chori Burger by Jeepney (via Philippine Daily Inquirer)

"It's been a savory run for Filipino chow in the Big Apple," reports the Philippine Daily Inquirer as Chori Burger by the Filipino eatery, Jeepney Gastropub won the 2014 Golden Hamburger trophy of Time Out New York’s Battle of the Burger.

While Lumpia Shack Snackbar's sizzling sisig was billed by the New York Times as "arguably the greatest pork dish on earth."

Ligaya Mishan described Lumpia Shack's sisig as, "Ears, jowls, belly. They come brined, blanched, shattered and fried, each tip blackened and alchemized, each pocket of fat approaching liquefaction. A raw yolk idles on top. Stab it and churn."

Adding that, "This is sisig, the greatest pork hash — arguably greatest pork dish — on earth. Say the name with two flicks of the tongue, somewhere between a whisper and a hiss."

Jeepney's Chori burger on August 7, beat other top New York burger contenders such as Burger Joint, Corner Bistro, Donovan’s, Five Guys, Shake Shack and Steak and Shake.

The runner-up, meanwhile, goes to Dale Talde, a Filipino-American chef and owner of Pork Slope, a food joint that specializes on pork dishes.

Chori Burger, which will compete in the 2015 Battle of the Burger in Miami, Florida is made of challah bun, half beef and half longganisa patties, and topped with banana ketchup and atsara.

The burger also comes with kamote fries and Maggi garlic aioli dip, reports ABS-CBN.

Cultural learnings through food at Asian Eats

Asian Eats, held last August 8-10, showcased the foods from 10 different Asian countries.

Inasalan sa Dalan, an Asian Eats participant (via Business World Online)

Ten countries were represented by various purveyors at the recent "Asian Eats" held last August 8-10, 2014 at The Podium which was organized by Asia Society, reports the Business World.

It's the second food fair by Asia Society which according to the executive director of Asia Society-Philippine Foundation, Inc., Suyin Liu Lee, is primarily an educational organization that tackle Asian issues from policy and business, to culture, through collaboration or partnership with subject matter experts.

With the help of Pinoy Eats World - a company dedicated to food culture, offering programs such as food tours, guerilla dinners, themed dinners and art dinners (according to its Facebook page) - who curated the purveyors, various Asian countries were represented in the event.

Some of the purveyors present were NAV Modern Thai Cuisine for Thailand, Downtown Cafe by Bale Dutung and Inasalan sa Dalan for the Philippines, Spring by Ha Yuan for China, Phat Pho for Vietnam and Rita’s Kitchen for Indonesia.

Also present at the opening day were Vietnam’s Ambassador to the Philippines Truong Trieu Duong and India’s Ambassador to the Philippines Lalduhthlana Ralte.

NutriAsia plans to penetrate Indonesia's banana catsup market

The company is preparing for the ASEAN (Association of Southeast Asian Nations) integration by 2015.

NutriAsia products (via NutriAsia)

In preparation for the 2015 ASEAN Economic Community integration which will start the creation of a single market for the 10-member nation of ASEAN, NutriAsia is finding a way to penetrate the Indonesian market particularly Jakarta.

NutriAsia President and CEO Angie Go Flaminiano stated that the company is looking for a partner in Indonesia "who's very interested with the banana catsup," according to a report by GMA News.

The company is a condiment manufacturer with popular products such as UFC, Jufran, and Papa banana catsup brands, Datu Puti and Mang Tomas condiments, and Golden Fiesta and Hapi Fiesta cooking oil brands.

Flaminiano, in a briefing at the Marilao, Bulacan factory of NutriAsia said that "the distributor we're talking to thinks that the banana catsup will appeal to the Indonesians."

She added that if NutriAsia do test the market using banana catsup, they will limit it to Jakarta.

NutriAsia currently exports its products worldwide targeting mostly Filipinos living overseas.

Filipino Food in Kuala Lumpur's ASEAN Food Festival

Participants including Malaysian Deputy Prime Minister Muhyddin got curious and asked how adobo is made.

On August 8, 2014, to showcase unity in diversity, the Philippine Embassy in Kuala Lumpur, Malaysia joined the ASEAN Food and Cultural Festival held at the Taman Pudu Ulu park in Kuala Lumpur.

The event which was officiated by Malaysian Deputy Prime Minister Tan Sri Muhyddin Yassin and organized by the Malaysian Youth Council, and served as its Hari Raya open house, brought together the ASEAN Embassies and Malaysia's state representatives the region's culture through cultural performances and foods.

Philippine Embassy delegation head, Ambassador to Malaysia J. Eduardo Malaya said, "Food and cultural diplomacy is a wonderful way of showcasing Philippine culture, especially in a country like Malaysia.  We have found in several occasions that apart from filling the tummies, Filipino food also provides comfort to the spirit."

The DFA.gov.ph's portal states that, "the Philippine Embassy booth was a hit with the guests, as it served chicken adobo with rice and mini-turon.  People flocked the booth to get second servings, finding both dishes unique and filling. Embassy officers and staff also interacted with the guests who asked how the dishes were prepared."

No other than Malaysian Deputy Prime Minister Muhyddin became curious with adobo and even asked how it is made.

He was then provided a copy of Mama Sita's cookbook containing halal Filipino dishes.

image source: DFA.gov.ph

Does Good Presentation Improve Food Taste?

Which kare-kare would taste better, the one presented like an Amorsolo painting or those that are simply poured onto a bowl?

A dish presented in 3 different ways (via Rappler)

Flavor is said to be 75% smell so that if you cannot smell your food, you only experience 25% of it. But if the entire experience of food were fully taken up by what the nose and our taste buds can receive, why do we bother arranging food in such creative ways, complemented by elaborate paraphernalia – such as linen, delicate porcelain, wood or glass? Why do we even patronize fine dining with all its accompanying rituals and not simply assure ourselves that good food is good food so we should just serve it the same way all the time?... Rappler

A Book On Rare Filipino Food Stuff

Rare Filipino breads, hams, recipes and items from the book, "A Quick Guide to Filipino Food and Cooking” by Cris Abiva.

Pan de bonete (via Spot.ph)

After doing my groceries I’d usually dropped by National Bookstore. I’ll look for discounted books which they’d normally sell at very low prices to clear their shelves for new titles. This morning I found a few good titles and I bought some.

Surprising catch is this cook book, “A Quick Guide to Filipino Food and Cooking” by Cris Abiva. This inconspicuous book is a treasure throve of forgotten Filipino foodstuff... With One's Past

Boy Bawang and other Filipino foods at the Australian market

Filipino foods that you can buy at several Asian stores in Blackwater, Australia.

Boy Bawang (via I Love Boy Bawang)

Do you know ” Boy Bawang”?

If you don’t, “Boy Bawang” is the crispy and crunchy garlic-flavored cornick made from corn grit that is a favorite junk food of young and adults in the Philippines and surprisingly, Filipinos in Australia... Sunday Punch

A Restaurant That Works

Bruce Lim’s Rustique Kitchen offers Filipino favorites with a twist.

“I just want a restaurant that works,” says Cojuangco. “I spoke with chef Bruce and we discussed concepts. It so happened he didn’t have a restaurant at that moment. He was doing food production for a convenience store. I told him the convenience store is not yours. Here, you can be as creative as you want. This is your restaurant. So I named the restaurant after him.” Inquirer

Coffee, Pig and Playtime in Buscalan, Kalinga

Two2Travel shows, in a photo essay, the simple life, and free coffee, in Buscalan, Kalinga.

Coffee in Buscalan, Kalinga (via Two2Travel)

Coffee is free in Buscalan.

It is served about three times a day, sometimes more. When there’s nothing else to do, when there’s just too much going on, when there are visitors to welcome, early in the morning, before going to bed — there are never too many excuses to have a steaming vat of Kalinga brew, served black and piping hot... Two2Travel

Factors That Makes Food Sulit

Pepper.ph published an interesting article on the factors like price, size and taste that make food sulit.

Factors that makes food sulit (via Pepper.ph)

It’s fitting that we Filipinos have the word sulit, to capture and expound on the concept of value-for-money. Because, let’s face it, even if we’re experiencing and enjoying a barrage of fancy and (relatively) expensive international food concepts, we’re always on the lookout for the sulit alternative. I think we’re predisposed to try and make every peso count, while still getting away with having a good time... Pepper.ph

From Maid to Restaurateur in Oman

Cynthia Panga worked as a maid and successfully started a Filipino restaurant in Oman.

Cynthia Panga (image grab from ABS-CBN)

Her luck in the food business began when her former Omani employer offered her the chance to manage a restaurant... ABS-CBN

Jollibee set to expand in Indonesia and Malaysia

The plan is to expand in this new ASEAN locations within two years.

Jollibee (via Rappler)

Fast food giant Jollibee Foods Corporation is planning to put up stores in Malaysia and Indonesia over the next two years to further expand its presence in ASEAN region...  Rappler

Eating Healthy With Pinggang Pinoy

Pinggang Pinoy or Filipino Plate will promote a varied and balanced diet by eating on every meal, the Department of Health's recommended food proportions, reports the Philippine Star.

Pinggang Pinoy ( via The Philippine Star)

The Department of Health (DOH) and the National Nutrition Council (NNC) will promote Pinggang Pinoy, a new food guide developed by the Food and Nutrition Research Institute (FNRI) to promote healthy eating habits... Philippine Star

Culinary Education Foundation scholars to showcase skills in culinary festival

Culinary Education Foundation (CEF) scholars skills will be tested on this year's Philippine International Food and Wine Festival (PIFWF), as reported by Inquirer.

Culinary Education Foundation (via CEF)

After earning its place as one of the country’s premier culinary festivals, this year’s Philippine International Food and Wine Festival (PIFWF) set in October 2014 transcends into a diverse platform that ushers Filipino cuisine and indigenous local ingredients into the spotlight... Inquirer

Smelling Good and Being A Filipino

Eating less red meat and spices are some of the theories why Filipinos smells good according to this article from Rappler.

Adobong kangkong (via Rappler)

Filipinos generally don’t eat a lot of red meat... and ...our food is not really all that spicy... Rappler

Cebu's Pungko-Pungko, Ginabut and Ngohiong

Visit Cebu and taste the unique and interesting treats in stalls called "Pungko-Pungko."

Cebu's street food (via Philippine Blog)

Visiting the Queen City of the South is not only interesting but also one of a kind. Whenever I travel to different places in the Philippines, I always look forward to savor the taste of their local food. No, not the ones that are being served in some fancy restaurants. I mean, Cebu Street Food!... Philippine Blog

Pepper.ph's Origin of Filipino Sweet Spaghetti

A combination of sweet banana ketchup, condensed milk, tomato sauce, red hotdogs and ground beef satisfies guest appetites, children's sweet tooth and the household budget.

Filipino Sweet Spaghetti (via Pepper.ph)

Once sugar was harvested and mass-produced in the 19th century (thus making it cheaper and more readily available), the masses latched on to it and added it to virtually everything. Lastly, there’s always the nostalgia factor. Since sweet food is normally associated with happy memories in one’s childhood (the period of time in most people’s life where they felt most secure and carefree), so we end up craving it in times of stress (which typically increases as we get older)... Pepper.ph

DINE Philippines seminar series at Zamboanga City

Celebrity chefs and food industry experts will share their insights on Filipino competitiveness, as reported by ABS-CBN.

(From left) Johnlu Koa, Adolf Aran, Amor Maclang, Homer Nievera and JJ Yulo at Davao's DINE seminar (via ABS-CBN)

In collaboration with the Zamboanga Chamber of Commerce and Industry Foundation and the Zamboanga State College of Marine Science and Technology, DINE Philippines expects more than 600 participants from food and hospitality business owners and executives to the academe... ABS-CBN

A Taste of Home: Filipino Food for Gilas Pilipinas in Miami

Filipino community in Miami treated Gilas Pilipinas with Filipino food plus unli-rice, reports GMA News.

Ask any Filipino abroad what he misses about home, and one of the first answers would most likely be: the food... GMA News

The Rise of Emperador "Brandy"

As of June 2014, Emperador captures 47.7 percent share of the market by volume according to a Malaya article.

Tanduay and Emperador (via Malaya)

About 20  years ago, Tanduay Rhum ruled the alcoholic drink markets of Visayas and Mindanao. Ginebra San Miguel was king of the gin market in Luzon. Beer demand was highly dependent on the price of copra in coconut regions. When prices of copra are high beer sales go up. Demand for cheaper gin takes the back seat... Malaya

A Kropek History

Kropek traditionally originated from Indonesia and Malaysia, according to this article from Pepper.ph.

Kropek origin (via Pepper.ph)

Although kropek is now a prized ingredient in the Asian fusion scene, it’s actually been around longer than even some of the most old-school Filipino dishes. Before the Spaniards arrived in the 16th century, Malay settlers from the neighboring islands washed up on our shores, and assimilated themselves into the local population. One of their chief contributions to pre-colonial society was the recipe for a light, fluffy cracker made with crushed shrimp heads and flour that was left to dry under the hot, tropical sun for maximum crispness... Pepper.ph

Filipino Food Truck at the Victoria Street Food Festival

Mama Rosie’s Food Truck serving lumpia and barbecue at the Victoria Street Food Festival as featured on Times Colonist. 

Mama Rosie's Pork Skewers (via Mama Rosie's Food Truck)

Sometimes Rosie Garcia finishes work at 11 p.m. Other times at 2 a.m. Sometimes she sits, or maybe she’ll stand. Hours go by. There’s no stopping once she starts making spring rolls for her Filipino food truck... Times Colonist

Filipino Food at SONA

Filipino food and pasta dishes will be served as refreshments to guests during the State of the Nation Address, reports ABS-CBN.

State of the Nation Address (via Wikipedia)

The Plaza will be the caterer again this year, and they are expected to serve various dishes of ham, pan de sal, kakanin, pancit, calamansi and dalandan juices... ABS-CBN

Universal Robina buys New Zealand food firm, Griffin's Foods Ltd

Universal Robina buys Griffin's Foods Ltd for $609 million, according to Reuters.

Universal Robina and Griffin's (via Rappler)

SYDNEY/MANILA, July 21 (Reuters) - Philippine snacks and beverage manufacturer Universal Robina Corp is buying New Zealand rival Griffin's Foods Ltd from Australia's Pacific Equity Partners (PEP) for NZ$700 million ($609 million), continuing a global rush to buy Australasian food companies... Reuters

San Francisco's Fil-Am Fiesta to spotlight Haiyan recovery during parade

This year's Pistahan Parade and Festival theme is “Viva Visayas,” as reported by the Philippine Daily Inquirer.

Pistahan Parade and Festival (via the Philippine Daily Inquirer)

SAN FRANCISCO, California – The popular Adobo Cookoff returns, along with the Balut-Eating Contest, Filipino cuisine and desserts, cultural exhibits and live performances on two stages will highlight the 21st Annual Pistahan Parade and Festival on Aug. 9-10, 2014 at the Yerba Buena Gardens on Mission and 4th Streets... Philippine Daily Inquirer

Filipino Food and Culture at Denver's Dragon Boat Festival

Art performances by Filipino artists and Filipino food are some of the main features of this year's festival, according to The Denver Post.

Dragon boat race (via The Denver Post)

Dragon boat racing is a sport that's 2,000 years old, and it's coming back to Denver at the annual Colorado Dragon Boat Festival July 19-20 at Sloan's Lake Park... The Denver Post

Of Ice Cream and Barquillos

"...barquillos and sorbetes are inseparable" - Jun Belen

Ice Cream and Barquillos (via Jun Belen)

When I was little, the old Magnolia Ice Cream House along Aurora Boulevard was, without a doubt, the happiest place on earth. No other place to my mind came close... Jun Belen

"Kulinarya: A Taste of Philippine Cuisine" at North Brooklyn

Filipino Chef Minnie Puno serves a modern take on Filipino cuisine according to Greenpoint Gazette.

Chef Minnie Puno (via Greenpoint Gazette)

Every two weeks or so a group of people gather in a tastefully decorated Williamsburg home to sample authentic, home-cooked meals mostly commonly consumed in the Philippines, but in true North Brooklyn fusion fashion, prepared with a twist – a Spanish twist at that, building on the colonial heritage of the nation on the South East Asian island nation... Greenpoint Gazette

Watch Americans Try Filipino Street Food

BuzzFeed staff samples turon, kwek kwek, fishballs, isaw and kikiam.

Most of the taste testers like kwek kwek and turon.

Chef Lau on starting small and understanding your market

Chef Lau attributes "passion, hard work, perseverance, use of technology and support of competent and credible people" to his success in restaurant business, as reported by the Business Mirror.

Chef Roland Laudico (via Business Mirror)

CHEF Roland Laudico, more popularly known as Chef Lau, is one of those culinary geniuses enjoying “rock star” status in the country... Business Mirror

Top chef at Harvard Faculty Club, Rolando Abaquin is from Bicol

He serves a current club favorite, "Makati Style Chicken Skewers," that uses banana ketchup as marinade, reports ABS-CBN.

Abaquin said that the faculty club serves other Filipino dishes, "We serve adobo. We also do noodles and lumpia, but we don't use much pork, we use chicken."... ABS-CBN

Chef Claude Tayag tries Cebu's latest food craze, tuslob buwa

Tuslob buwa's ingredients, as featured on the Philippine Star, include pusó, pig’s brain soup, chopped onion, mashed chicken liver and salted alamang, or shrimp paste.

Tuslob-Buwa (via The Philippine Star)

A designated “cook” heats up a small wok on a portable butane stove, pours a little oil from a squeeze bottle, then sautés the onion, adds the salted alamang and liver, and some soy sauce for good measure. The brain soup is then poured over the sizzling wok, made to simmer until the milky-white soup is reduced into a puddle of bubbling oil (buwa in Cebuano) with a creamy brown paste forming at the bottom... Philippine Star

The snails (taklong) sisig of Capiz

ABS-CBN features snails, locally known as taklong, made into sisig.

Snail Sisig (image capture via ABS-CBN)

Sisig is one of the most popular Filipino dishes, whether as appetizer for a night of drinking or the main course on the dinner table... ABS-CBN

Filipino Cuisine Showcased in Swiss Restaurant Buffet

Filipino dishes was featured on Swiss restaurant, Eicholz, last June 28 as reported by the Department of Foreign Affairs.

Philippine Independence Day - Switzerland (via the Department of Foreign Affairs)

A Swiss restaurant in Berne named Eicholz featured a Philippine buffet on June 28 to celebrate Philippine Independence Day. It was well received by both Bernese and Filipino guests.  The atmosphere was a Filipino fiesta with typical Filipino delicacies and desserts served to the delighted guests... Department of Foreign Affairs

Asian Food Channel Renews Cooking Competition

The second season will have 13 episodes according to TVASIAPAC.ws.

Amazing Food Challenge (via Asian Food Channel)

SINGAPORE: The Asian Food Channel (AFC) has ordered a second season of The Amazing Food Challenge: Fun in the Philippines after its successful first run earlier this year... TVASIAPAC.ws

The ritual of cooking rice

Jun Belen's on the ritual of cooking rice as published on his blog and on Business World.

Rice (via Business World)

The quiet click of the rice cooker is music to my ears. It is unassuming, almost unnoticeable unless, of course, you wait for the flip of the switch with steadfast anticipation, like I always do. The click heralds good news. It means the rice is ready. The meal can now commence. The meal is now complete... Business World

Paul Qui and Deana Saukam: The Creators Behind the Best New Restaurant in America Talk Travel

Andrew Harper staff interview Paul Qui and fiancee Deana Saukam.

Paul Qui and Deana Saukam (via Andrew Harper)

ANDREW HARPER STAFF (AHS): You were born in the Philippines but have spent most of your life here in the States. Where do you draw your inspiration from cuisine-wise and culture-wise?

PAUL QUI: Right now, I’m pulling a lot from my Filipino heritage. It’s something that I haven’t really tapped into in the past working at a Japanese restaurant. But it’s something that I’m really starting to dig into... Andrew Harper

Manila Chefs Answer: How Would You Feed a Filipino?

Know the answers of Manila chefs to Pepper.ph's question. 

Chef JP Anglo (via Pepper.ph)

If you’ve visited at least three houses in three different provinces, you’ll attest that the adobo of one home is completely different from the other. In Manila, fans of spicy food are hard pressed to find a place that actually tries to be spicy, but once they’re in Bicol, it’s like they’ve found the home they never had. Have sinigang cooked at Cebu’s Sutukil, and you’ll find that the soup isn’t sour like the broth cooked back in Manila. Any traveler wouldn’t have trouble looking for nilaga, sinigang, or adobo from the country’s thousands of islands, but she’ll also discover that one dish and/or flavor is unique to one region or town... Pepper.ph

Are Meat Extenders More Than Just Pink Slime?

Meat extenders doesn't mean bad stuff according to this Pepper.ph article.

Meat Burgers (via Papper.ph)

When we hear the word “extenders”, what comes to mind are the horror stories of cardboard in hamburger patties, and shark meat in hotdogs and fishballs. It is, to most people who dare to bite into too-good-to-be-true PHP 25 streetside burger, that delicious but dirty little secret that passes for real food while being kind to the wallet... Pepper.ph

Palawan for the adventurous foodie

Yahoo Malaysia features food from Palawan in an article by the Philippine Department of Tourism Funbassadors.

Chicken Inato (via Winston Baltasar , Yahoo)

Palawan's intimate access to the sea influences the food you'll find as you travel down the province's length. From raw shipworm taken from its mangrove stands to the sikad-sikad snails harvested and sold by the kilo, Palawan's smorgasbord of seafood strikes the first-time traveller as both ample and exotic... Yahoo

Anthology of Fil-Am writings to be launched in Berkeley

Inquirer on the launching of Beyond Lumpia, Pansit and Seven Manangs Wild, an anthology featuring stories of second, third and fourth generation Filipinos in the United States.

Food is an integral part of the culture. In “My Life as a Lumpia,” Jessica Jamero tells how the simple act of rolling lumpia awakens cultural pride. Pete Yamamoto’s poem, “Beef Stew, Maybe Tripe,” shows the unifying power of the Filipino culture of food... Inquirer

Culture Talk: Family, food comes first for Filipino Student Association

Gemilee Marquez tells The Red & Black why food, among other things, is a huge thing among Filipinos.

Gemilee Marquez (via The Red & Black)

“Within the Filipino, food is a huge thing,” he said. “When you walk into a Filipino household, the first thing they ask you is ‘what do you want to eat?’”... The Red & Black

Where's all the Filipino food?

The Orange County Register shares the story of how Goldilocks in California transformed into Leelin Bakery & Cafe offering Filipino food.

Leelin Bakery & Cafe's Lumpia (via The Orange County Register)

CERRITOS – The day after Mendrei Leelin, 61, approached his aunts about separating from the family business, he experienced a tinge of excitement and uncertainty... The Orange County Register

Halal meat: Food for Muslim fête

Alixandra Caole Vila of The Philippine Star explains what Halal food is, how it is being process and more.

Halal Food (via The Philippine Star)

MANILA, Philippines - The jovial celebration of Eid al-Fitr, literally translated as “breaking of the fast,” once again takes place on August 9, a non-working holiday in the Philippines. Eid al-Fitr is fêted after Ramadan in which adults practice Sawm (fasting) from sunset to sunrise. It is the time when Muslim families congregate with their relatives and friends to share sweet delicacies and other elaborate dishes and drinks. Aside from prayers, cuisines involving the use of halal meat are important in this occasion... The Philippine Star

Filipino Chef Yana Gilbuena Continues 50-State Salo Project

The Chefs Connection interviews travelling Filipino Chef Yana Gilbuena doing a 50-state pop-up dinner tour across US.

In partnership with Feastly, Traveling Chef Yana Gilbuena has been touring the U.S. and cooking Filipino food in strangers’ kitchens, welcoming churches, on sunny rooftops, and any space that will have her. Through The Salo Project’s pop-up dinners, she gathers and unites people with authentic Filipino food. During our chat with her back in February, we learned that this self-taught chef would be traveling with just a set of knives, sourcing her ingredients locally in each city, and confirming her venues along the way... The Chefs Connection

How Fil-Am chefs are promoting modern Pinoy cuisine in US

ABS-CBN reports how modern Filipino cuisine is being promoted in the US through events like "An Evening in Manila."

NEW YORK CITY – "An Evening in Manila" started off as a small fundraiser party where young Filipino-Americans could dress up, dance, drink, eat Filipino food and donate to charity... ABS-CBN

‘Half-rice’ soon to be part of menus in QC eateries

Eateries in Quezon City cannot decline customer's order of half-cup rice serving once "half rice" ordinance take effect, according to GMA News.

Half rice (via Half Rice)

Good news for weight- and budget-conscious customers when dining in Quezon City: a half-cup serving of rice or "half-rice" may soon be part of the menu... GMA News

Food Fridays: An Australian Twist on Filipino Favorites

Wall Street Journal features Chris Urbano of Maputing Cooking with his twists on Filipino favorites.

 Kangaroo Sisig & Light Red Wine (via Wall Street Journal)

Strange twists on everyday Filipino dishes are making the rounds on YouTube though a light-hearted cooking program that fuses local flavors with Australian ingredients... Wall Street Journal

The power and the glory of the crispy ‘chicharon’

The success story of “Chicharon King” Rey C. Lapid on Inquirer.

Rey C. Lapid (via Inquirer)

A picture of a giant chicharon shown to me by Dimple Lim led to a trip to the R. Lapid plant in Valenzuela last week. “Chicharon King” Rey C. Lapid is one of those people who chase their dreams, stopping at nothing to make them come true... Inquirer

Andrew Zimmern on the Genius of Paul Qui

Andrew Harper staff interviews Andrew Zimmern on Paul Qui and Filipino food.

Andrew Zimmern (via Wikipedia)

Andrew Zimmern, in a recent interview with an Andrew Harper staff member, poetically and animatedly described his dining experience at the Austin, Texas, rightfully popular Qui restaurant. Zimmern's kind words about chef and restaurant owner Paul Qui reflect both the support and appreciation felt amongst chefs in the tightly knit culinary industry. We chose to reserve this portion of the interview in anticipation of an exciting announcement: next week, as part of our Summer Food and Drink Series, we will share an interview with Paul Qui... Andrew Harper