The Philippines' national food is lechon (whole roasted pig, but why is it that the Philippines is called the Adobo Nation?
Adobo is one of the dishes that can be cooked with different kind of meats or vegetables without doing much changes to its traditional way of cooking. By traditional, it means simmering the meat or vegetables in a mix of water, soy sauce, white vinegar, LOTS of garlic, bay leaf, and peppercorns. Just like a lot of Filipino food, its acidity and saltiness are what makes this so special and an authentic Filipino food as Filipino cuisine thrives in those areas. Other than adobo can be easily made, it makes it such a good meal for busy bodies as making a big batch of adobo is the best way to go. Just like how wine is, the longer it is, the better adobo is (but please, don’t make it last longer than a month; that is gross). The flavor develops as time passes. A newly cooked pot of adobo might be irresistible, but make sure to try leave some for later as you will not regret it. You’re just gonna have to trust me, my dad, and my lolas on that. I’ve had my fair share of adobo, and I can assure you that time does wonders to this dish.
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Though, despite all that, it seems that an underdog of Asian cuisines is ready to catch up to the more well-known oriental cuisines. Filipino food is currently on the rise and it’s starting with the smallest of things when talking about food, which is an ingredient. This ingredient is none other what ube.
Other countries have this type of yam as well, though, it seems that only the Philippines have used it for culinary means. It’s mostly used for deserts like ube halaya, which is one of my personal favorites. It’s a jam, but has the consistency of a rough-ish pudding. It can be eaten by itself, with bread, or even with halo-halo (Filipino shaved ice)! Ube can also be used for cakes and ice cream.
Ube is such a versatile root and it’s so unique to the Filipino cuisine. I’m not quite sure if America’s ready for a Filipino takeover, but I pretty sure y-am. Ube is just a start. Me, and a few other people believe that Filipino food is about to be the big. These are just some of the things I remember hearing growing up whenever it came to tapsilog and the places that sell this dish and a variety of the likes of it. So, you might be asking, what in the world is a tapsilog? Well, let me tell you this first. Tapsilog is just one of the few different types of Silogs. So now, what are Silogs? Well, its name is derived exactly from what’s in the dish itself: SInangag or fried rice and itLOG or egg. SIlog platters are usually served with a fried egg with runny yolks and garlic fried rice that has enough garlic to scare a vampire from a mile away. In addition to the fried rice and the egg, other fried dishes are usually added to complete the combo. For example, Tapsilog, which is marinated beef, fried rice, and egg, and there’s also Chiksilog, which is fried chicken, fried rice, and egg (Well, that term can also mean something else, but that’s for another post). Other notable ones are tosilog (Tocino – Sweet Cured Pork), hotsilog (Hotdog), and longsilog (Longganisa – Filipino Sausage). Silog is one of the most common breakfast items in the Philippines, but it’s so versatile that even late nights after drinking, it’s one of the things that Filipinos look for even after having pulutan (food while drinking, kind of like Spanish tapas). Tapsilog is the most famous of the Silog platters, so, who’s ready to learn how to make Tapsilog?
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AuthorSha-sha grew up in the Philippines and moved to the United States on 2011 for better opportunities. She might have left home, but it doesn't mean that she didn't bring a piece of home with her when she moved. Now, she's willing to share that piece of home to the world. Kain na tayo! ArchivesCategories |