All Articles
rice

Philippine’s variety of rice

The Philippines is famous too for the stupendous rice terraces of Banaue, unrivalled by the other rice terraces in the Asian region. There are many varieties of rice found in the Philippines. from the highlands to the lowlands, which is one reason the International Rice Research Institute decided to ...
preserving

Preserving Food

Drying was the very first method humans used to preserved foods. Later, they discovered that foods could also be preserved by salting, and later still, by fermentation. Although it was possible to store grains and nuts for long periods without using any of these methods. Foods with high moisture content ...
chicken feet

Tausi chicken Feet

WASTE NOT, want not. For the wise Filipino, only the feathers of the chicken are not used in cooking. Meaty parts are made into main dishes, bony parts are added to the soups, liver and gizzard complement other dishes, chicken tails and skin are fried until crisp, the blood is used in dinuguan, intestines, ...
green mango

Green mango shake

MANGO, BEING the national fruit is given a star status. It used to be a seasonal fruit, with Zambales and Pangasinan’s produce as the best until it has become a year round fruit due to induced flowering and artificial ripening. Unripe or green mango is enjoyed with bagoong alamang while ripe mango ...
green

Green, green, green and color

The striking color of Filipino food comes in part from the wide variety of sauces and condiments characteristic of the cuisine. Little platters of calamansi, salted duck egg(itlog na maalat), chilies(siling labuyo), green mangoes, pickles(atsara), to name a few, bring an exciting color palette to the ...
arroz

Filipino Ways with Rice

Rice is the food of more than half the world, but the Filipino idiosyncrasies about how rice is cooked and served, and what it is made into, defines Filipino cuisine. Filipino cooking reserves the water used to wash rice (hugas bigas) and uses it as a base for sinigang broth. This thickens the soup and ...
condiments

Sawsawan: Sauces and Condiments

1. pickled small green mango (burong pajo) 2. soy sauce (toyo) 3. shrimp paste (bagoong alamang) 4. fish sauce (patis) 5. white vinegar (sukang puti) 6. fish paste (bagaong isda) 7. green mango (manggang hilaw) 8. black pepper (paminta) 9. salted duck egg (itlog na maalat) 10. chopped tomatoes (tinadtad ...
tamarind

Souring Agents From Fruit and Leaves

Sampaloc(Tamarind) – The most widespread fruit souring agent is the tamarind, known as sampaloc either the green sampaloc fruit or the young leaves, or both, may be used to different effect. It has been noted that the use of the unripe sampaloc fruit is unique to the Philippines. Tamarind leaves ...
sanitation

Basic Sanitation and Food Handling Guidelines

In order for Filipino food preparation to be world-class, one must comply with the standards of sanitation and food handling. proper food handling minimizes the risk of food-borne illnesses. Food hazards can be avoided by monitoring time and temperature. At any stage of preparing and cooking, food will ...
braising

Braising

Braising delivers excellent food while actually demanding little effort from the cook. This moist-heat method first involves searing the meat in hot fat or oil, and then simmering it in a stock or sauce in a covered container on the stove or in the oven. The liquid must come up to at least two-thirds ...
© 2014 Philippine Food. All rights reserved.