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

Filipino interns gain culinary experience, share specialties at Cape, Vineyard hotels

South Coast Today features Seacrest Resort's Filipino intern chefs and their creations.

Grilled Skewered Chicken Adobo (image: South Coast Today)

When asked to create new dishes, it's not unusual for young chefs to reach back to the foods with which they grew up. But for 10 culinary school graduates now working at the Seacrest Resort's restaurant, Red's, that's a far reach — about 8,500 miles... South Coast Today

Centenarian Helena Z. Benitez: Foodie at heart

Inquirer features centenarian Helena Z. Benitez - former senator, educator, civil society leader and founder of Bayanihan Philippine National Dance Company.

Helena Z. Benitez (via Inquirer)

At 100 years old, Helena Z. Benitez still has a big appetite for Filipino food... Inquirer

What Is Adobo Chicken?

The Daily Meal on Filipino adobo history plus a recipe.

Chicken Adobo (via The Daily Meal)

This juicy and flavorful chicken dish is often considered the unofficial national dish of the Philippines... The Daily Meal

The Scent of Garlic

Jun-Blog on how the scent of garlic evokes fond recollections of his childhood, plus a Green Bean Gisado Recipe.

Garlic (via Jun-Blog)

I could smell garlic in my breath, which I didn’t mind. When you’re ten years old you don’t obsess about such things. Besides, I felt like I was on top of the world, on the front seat of a jeepney flying at full speed with the cold wind against my face and the taste of fried garlic in my mouth. I was ten when my mom let me take jeepneys on my own. Jeepneys are the minibuses back home. They are jitneys of some sort originally made from American military jeeps leftover from the war, which explains the play on words... Jun-Blog

SM launches book on Filipino heritage food recipes

The book My City, My SM, My Cuisine includes recipes from some of the prominent personalities in the Philippines, according to Business Mirror.

My City, My SM, My Cuisine (via Orange Magazine)

MARILAO, Bulacan—Food enthusiasts need not go to rural areas to ask old folk about the long-lost recipes of our forefathers, as many of these old-time recipes have been compiled in a book... Business Mirror

Filipinos dip into Black Swan

Monde Nissin acquired Australia’s popular dip snack brand, Black Swan as reported by The Australian.

Black Swan (via Halal Square)

ONE of The Philippines’ largest and most successful food companies, Monde Nissin, has ­snapped up Australia’s third-­biggest dip snack brand, Black Swan... The Australian

Grocery-Marinated Meats: How Fresh and Delicious are They?

Pepper.ph on factors to consider when buying grocery-marinated meats.

Grocery-Marinated Meats (via Pepper.ph)

Meat is both simple and complicated: some cuts can be seasoned with salt and pepper, others require a low and slow cook. Marinating meat is one method many welcome, as it only takes a few minutes to prepare before the cuts are left in the refrigerator to soak in the flavors. But even groceries are saving customers those minutes, and selling packaged marinated meats alongside the fresh cuts of the meat section. However, is there an actual difference in quality between meat we marinate ourselves, versus the ones prepared by supermarkets?... Pepper.ph

Look what popped up for dinner

The Times Herald on Sarap, a pop-up serving Filipino food in Detroit.

Lumpia (via The Times Herald)

Filipino flavor popped-up at Kate’s Downtown Monday night... The Times Herald

Filipino food's bold flavors grow in popularity

The Fresno Bee on Filipino food and where you can find it in Fresno.

Filipino Desserts (via The Fresno Bee)

Foods with names like lechon, pancit and adobo may be unfamiliar to the average person, but if food critics are right, these traditional Filipino dishes may be the next big thing in the food world... The Fresno Bee

Lechons line up the streets of Balayan for "Parada ng Lechon"

Philippine Star on June 24th as the "Parada ng Lechon" day of Balayan, Batangas.

Lechon (via The Philippine Star)

MANILA, Philippines - It’s June once again. For most people, this month signals another hectic school year, but for those from the town of Balayan in the province of Batangas, it is once again the appetizing “Parada ng Lechon” - a celebration coinciding with the Feast of St. John the Baptist... Philippine Star

The Farmer Entrepreneurship Program: Jollibee Group Foundation’s Journey to Sustainable Farming and Eating for all Filipinos

Pepper.ph on Jollibee supporting farmers through Farmer Entrepreneurship Program.

Jollibee (via Pepper.ph)

Our country is brimming with all kinds of natural resources. Our lands provide rice, fruit, vegetables, and crops that can provide for Filipino families. Agriculture is the primary source of income for two out of three underprivileged families who live in these areas. Despite the resources at hand, these families are unable to make a sustainable living from their produce. The Jollibee Group Foundation (JGF), the corporate social responsibility arm of the Jollibee Food Corporation (JFC), is changing this reality through its Farmer Entrepreneurship Program (FEP). The FEP facilitates JFC’s sourcing of ingredients such as onions, tomatoes, bell peppers, calamansi, and chili peppers from smallholder farms in Ilocos Sur, Nueva Ecija, Quezon, and Pangasinan... Pepper.ph

New Brew: Craft Brewing in the Philippines

Pepper.ph on craft brewers making their way to Filipino taste buds.

Craft Beers (via Pepper.ph)

Something’s been brewing in the last few years. A small, tight-knit community of craft brewers have made their way into different bars, pubs, shelves, and the taste buds of Filipinos. Will craft beer pose a challenge to the local beer giants? What is the difference from craft beer from good old San Miguel anyway?... Pepper.ph

Binalot eyes Middle East expansion

First overseas store of Binalot could be in Dubai according to Business World.

Bistek (via Binalot)

BINALOT Fiesta Foods, Inc. said it plans to locate its first overseas store in Dubai to tap demand for Filipino food in the expatriate community there... Business World

Recognizing Filipino families

Manila Standard Today on Jollibee partnering with Cebu Pacific to promote positive Filipino values.

Jollibee, Cebu Pacific and positive Filipino values (via Standard Today)

The Philippines’ leading fast-food chain, Jollibee, recently entered into a partnership with Cebu Pacific to support the promotion of positive Filipino values through the Jollibee Family Values Awards... Manila Standard Today

F1 Hotel takes guests on a Luzviminda food trip

ABS-CBN on top chefs recreating delicious dishes from Luzon, Visayas and Mindanao.

Ilocos Empanada (via ABS-CBN)

MANILA -- Top chefs representing Luzon, Visayas and Mindanao have teamed up for this year's LuzViMinda food festival, the annual culinary event of F1 Hotel in Taguig... ABS-CBN

Lulu Hypermarket in Riyadh Holds One Week Filipino Food Festival

News about celebrating Filipino dishes in Saudi Arabia via the Department of Foreign Affairs.

(via the Department of Foreign Affairs)

17 June 2014 – Philippine Ambassador to Saudi Arabia Ezzedin Tago opened the 7-day Filipino Food Festival in Lulu Hypermarket in Riyadh on June 12... Department of Foreign Affairs

Boneless ‘lechon,’ ‘burong santol,’ ‘adobo’ pâté, ‘dinuguan longganisa’–Myrna Segismundo’s food festival is back

Cooking Filipino dishes with Myrna Segismundo at The Peninsula Manila by the Philippine Daily Inquirer.

Myrna Segismundo (via Inquirer)

The food festival was billed a repeat performance of Myrna Segismundo at The Peninsula Manila. One year has passed, and now she was going to have her cooking again at The Pen’s Escolta which offers a daily buffet, and at the Lobby... Philippine Daily Inquirer

Pandesal, the Ubiquitous Filipino Comfort Food

Amalissa Uytingco's pandesal, traditional Filipino bread roll, recipe via The Cultureist.

Pandesal (via The Cultureist)

My ultimate comfort food comes in the form of pandesal, a traditional Filipino bread roll often eaten for breakfast with coco jam or butter. Coming home from school to the intoxicating scent of freshly baked pandesal is one of the highlights of my childhood... The Cultureist

Chef Miguel Trinidad - Maharlika & Jeepney - East Village - New York, NY

FIND.EAT.DRINK. article on Maharlika's & Jeepney's executive chef, Miguel Trinidad.

Chef Miguel Trinidad (via FIND.EAT.DRINK.)

Trinidad adapted what he learned and refers to his cooking at Maharlika and Jeepney as Modern Filipino. “We wanted to take traditional dishes and elevate them.” They have also adapted to the New York lifestyle adding brunch to their repertoire... FIND.EAT.DRINK.

TV chef Bobby Chinn's PH visit: On milking camels, shark fin, and Pinoy food

Rappler on Bobby Chinn's recent visit in Batangas to celebrate the Coral Triangle Day.

Bobby Chinn (via Rappler)

International Chef Bobby Chinn is all over the place, in a good way. As a chef, restaurateur and TV host, he gets to mix his two passions: food and travel. Born in New Zealand to an Egyptian mother and a Chinese-American father, educated mostly in England and San Francisco, Chinn did a bit of everything from stand-up comedy to working on Wall Street. He moved to Vietnam to start his life as a chef before relocating to London to open another restaurant... Rappler

SPAM: A Story of Love and Hate

UNIPRO Blog explains why Filipino love SPAM.

Beer-battered SPAM (via UNIPRO)

For many Pilipinos, there’s nothing like the sound of sizzling SPAM on a hot frying pan just before brunch. When I was in college, a taste of home was never far away as I always made sure that a little rectangular can of SPAM was gleefully sitting in my kitchen cabinet. On lazy Sunday mornings I would throw it over a bed of white rice and enjoy the savory smell of spiced ham wafting in the air... UNIPRO Blog

WATCH: 'White girl from LA' tries isaw in UP

The 'White girl from LA,' Katrina Kaufman, tries and then recommends Mang Larry's Isawan, reports Coconuts Manila via ABS-CBN.

Katrina Kaufman, Coconuts TV producer, visits Manila for an episode of "Freaky Feasts." She finds herself at the campus grounds of the University of the Philippines in Diliman to check out the iconic Mang Larry's Isawan cart, which sells pig's and chicken's organs cooked on a charcoal grill... Coconuts Manila via ABS-CBN

What were our national heroes’ favorite meals?

10 of our National Heroes and their favorite meals according to Eats Now Or Never.

Sinigang (via Eats Now Or Never)

Dates, names, and battles – our heroes’ valiant pasts have too often been boiled down to only these. But the history we take pride in are their stories strung together, juicy with the drama and details of real life. Peek into the personal of the names Filipinos have celebrated throughout the decades by discovering something as simple as their food back then – what they feasted on, what they were served, what they genuinely enjoyed. Mundane as it may seem, this is what sustained them during their happiest or even most perilous hour. Being the food-loving people that we are, we take pride in even those... Eats Now Or Never

Adam Sandler addicted to Filipino bread

Adam Sandler, via ABS-CBN, said that he buys bread every morning at a Filipino bakery.

Adam Sandler (via Wikipedia)

HOLLYWOOD, California – Hollywood stars Adam Sandler and Drew Barrymore are no strangers to Filipino culture... ABS-CBN

How much do they sell Philippine mangoes around the world?

Prices of Philippine mangoes in South Korea, Japan, USA, Canada and Belgium by Eats Now Or Never.

Philippine Mango (via Eats Now Or Never)

Philippine mangoes are considered to be one of the world’s sweetest fruits. In the book, The Report: The Philippines 2012 by the Oxford Business Group, these are, in fact, listed as the third most important fruit to be exported to other countries—right after pineapples and bananas. And according to the National Statistics Office the volume of fresh mangoes being exported to other countries are valued around $23.28 million. Exports during January-April 2013 from Davao alone already totaled to around 35 metric tons in volume with a value of 2 Million Dollars, making mangoes one of the top agricultural exports... Eats Now Or Never

Gilas prospect Andray Blatche falls in love with Kare-Kare, Halo-Halo

The Philippine Star on Andray Blatche of Brooklyn Nets— learning the Filipino culture.

Andray Blatche with Rep. Robbie Puno and Sen. Sonny Angara (via The Philippine Star)

MANILA, Philippines – Brooklyn Nets center Andray Blatche arrived in the country on Sunday to learn more about the team and the Filipino culture and at the same time personally thank the prime movers behind his naturalization process... Philippine Star

Fish Out of Water: Cooking with Filipino Fish at Home

Abundant and familiar Filipino fish to check out as listed by Pepper.

Milkfish/Bangus (via Pepper.ph)

I ain’t gonna lie now. As someone who’s eaten Filipino cuisine all my life, I’ve come to realize that I still don’t know much about our cuisine, and I’ve really just scratched the surface. That especially goes for my knowledge of our local seafood. When you hit up the wet market, there’s sooooo many fish, and a lot of them seem so alien to me. It’s quite daunting, actually... Pepper

Ube

An ube essay by CEREAL.

Ube (via CEREAL)

Ube, with its characteristic violet hue, touts a subtle sweetness that’s arguably most appreciated in the Philippines. A quick search on Google will substantiate this claim; the Filipinos can’t get enough of this lavender treat. Ube predominantly makes its way onto the Filipino dining table by way of desserts. A variety of the nation’s confectionery is made from the tuber, including the popular ube halaya, a type of jelly... CEREAL

Is Jollibee coming to new Tekken game?

On adding Jollibee mascot as a Tekken character, news via ABS-CBN.

Jollibee (via Wikipedia)

Jollibeeeeeeeeeeeee!!! I'll consider RT@KunehoKun Harada-san, love your work on Namco's fighting games! Hope you can add Filipino characters
— Katsuhiro Harada (@Harada_TEKKEN) May 29, 2014

MANILA – Netizens are speculating whether the Filipino fast food mascot Jollibee will show up in the upcoming installment of the popular fighting game series Tekken... ABS-CBN

Video: Rico's Lechon, a Filipino Tradition

A video about lechon by video journalist Liza de Guia via New York Times:

Lechon (Liza de Guia via New York Times)

Ask people in the Philippines where to find the best lechon — the traditional spit-roasted suckling pig with juicy meat and a crackling crust — and they’ll send you to Cebu, one of the country’s island regions and its lechon capital... New York Times

Bang for Your Buck: How Much Do You Actually Spend in the Grocery vs. the Market?

Pepper contributor, Mia Marci, comparing grocery prices between a market and 3 grocery stores (Puregold, Hypermart and Rustan's):

List of groceries (via Pepper)

It is largely assumed that groceries are cheaper at the market, how much cheaper is it compared to the groceries? At a glance, one may dismiss it as just a few pesos difference, similar to how convenience stores tack on an additional P5 over the grocery price. But how significant is the price difference for one trip? One morning, a trip to the market, and three groceries later, I’d find out... Pepper.