And now for another segment of something completely different! A quick bite of the Philippines Part 1………..

So I have found myself yearning to get into Asia, learning so much from my last restaurant that broke me into the Asian food seen; I just had to experience it for myself first hand! What better place to start; the Philippines! To add to this I will be meeting some friends along the way to help guide me on this great adventure!


First off:  a little something for the people who have no idea about Filipino food………………………………………………..

Culinary Background:

Cooking style and the foods associated with the Philippines have evolved over several centuries from its Austronesian origins to a mixed cuisine with many Spanish, Malay, American, and other Asian influences adapted to indigenous ingredients and the local palate. Dishes range from the very simple,  fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas. Popular dishes include lechón (whole roasted pig), longganisa(Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado(larded beef in soy and tomato sauce), puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig’s leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).

I have been invited by Chef Rodelio Aglibot “The Food buddha” to his family’s house in Cabanatuan for some good home cooking and Filipino parting!  Let me tell you these people love food, eating and Ballroom dancing!  

Stay tuned next time for Markets, parties and me eating Balut! Keep eating!


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