Pinasgram: Capturing the Philippines in Photographs

Showing posts with label Food. Show all posts

Bibingka

Bibingka is a most sought after kakanin during Christmas Season traditionally served with salabat and sold alongside Puto Bumbong. It is a round rice cake made with galapong, sugar, and coconut milk. It is cooked in a banana leaf-lined clay pan. with coals underneath and on top. It is topped with salted duck eggs or itlog na maalat and kesong puti. Once cooked it is brushed with butter, and is garnished with sugar and grated coconut and is served while hot.

Puto Bumbong is traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong which has a distinctly purple color, soaked in salted water and dried overnight and then poured into bumbong or bamboo tubes and then steamed until done or steam rises out of the bamboo tubes. It is served topped with butter or margarine and shredded coconut mixed with sugar. It is a favorite among church goers, along with Bibingka, during Simbang Gabi or Christmas Eve Mass.

Espasol is a type of rice cake that is made of rice flour cooked in coconut milk. This cylindrically shaped treat originated from the Province of Laguna, the Philippines. Cooking the glutinous rice flour, sugar and toasted grated coconut mixture usually takes an hour as the mixture need to become really thick to achieve the right consistency. Once cooled, it is then cut into desired size and rolled over dusted sweet rice flour until a cylindrical shape is formed.

Puto is a steamed rice muffin made from galapong or rice flour. It is traditionally in plain white color budding ube (purple yam) or pandan can create variations in flavor and color. It is usually being sold with Kutsinta but Filipinos love to eat Puto together with Dinuguan. A more recent variation of Puto is Puto Pao that has a meat filling just like the Siopao.

Palitaw is made from ground glutinous rice and sugar and got its name from the manner it is cooked. It is quite easy and fun to make as all you have to do is from into small the ground malagkit and flatten with fingers to form tongues. Drop in boiling water, when they float (lumitaw or lumutang), skim and drop in cold water. Drain and roll in mixed grated coconut, sugar, and sesame see mixture and you're done!

Kutsinta is another native delicacy that is sweet, sticky, and golden brown rice pudding that is made from ground malagkit. Achuete is used for coloring and lye is added to improve its texture. The kutsinta ingredients are put into molds and steamed for 15 minutes. It is usually served with freshly grated coconut.

Suman is a famous kakanin made from glutinous rice and usually wrapped tightly in leaves. The leaf wrapper - banana, palm, buri or pandan - varies according to locality. Filipinos have been making suman since pre-colonial times. Antonio Pigafetta, an Italian scholar and explorer who travelled with Ferdinand Magellan, provides the first description of suman in historical records which he observed "were wrapped in leaves and were made in somewhat longish pieces".

Kalamay-hati is a native kakanin or rice cake made from ground sticky rice, sugar, mascuvado, coconut milk and sesame seeds. It is brownish in color and is very sticky that you will almost spend your whole time time chewing. It's not easy to prepare as you have to spend around 2 hours cooking it with continuous stirring to achieve the tough-leathery texture (makunat). It is usually stored inside empty coconut husk or boa.

Biko is a Filipino rice cake made from glutinous rice, coconut milk, and brown sugar. Traditionally, this delicious rice cake is placed over banana leaves in a bilao and garnished with latik on top. Other variations of biko will have custard like topping or matapis na bao (caramel like topping) instead of latik.

Sapin-Sapin is a native dessert made from glutinous rice flour, purple yam or ube, coconut cream and sugar. It is a multilayer rice cake with different colors usually white, yellow and purple. The texture is very fine and should melt in your mouth without spending much time chewing. It is topped with latik.

Crispy Pata is a famous Filipino pork dish that uses a whole pig's leg. It is made tender by simmering in water along with other spices. It is then rubbed with seasonings and deep-fried until the texture becomes very crunchy. It is popularly known as beer food or "pulutan" in the Philippines.

Binakol is a native chicken dish from the province of Aklan, the Philippines. It is cooked in a bamboo to help seal the natural flavor of the ingredients. The coconut milk and juice adds sweetness to the dish and the lemon grass and finer gives it a pungent taste. To some, it is considered a variety dish of the Filipino popular dish, "tinola".

Dinuguan is a Filipino savory stew of blood and meat (and/or pig internal organs) simmered in rich spicy gravy of pig blood, garlic, chili, and vinegar. Its name is derived from a Filipino word which literally means "blood". It is usually served with white rice or a Philippine rice cake called "puto".

Mechado is a popular Philippine dish traditionally cooked with beef brisket, potatoes, pimiento (red bell peppers), and tomatoes. It is similar to beef stew but with elements of a Filipino ingredient, fish sauce (paris).

Pinakbet is an indigenous Filipino dish from the Northern regions of the Philippines. It is made from mixed vegetables steamed in fish or shrimp sauce. It is comprised of different vegetables such as eggplant, squash, string beans, ampalaya, okra, and others.

Kare-kare is a traditional Filipino stew complimented with a thick savory peanut sauce. It is commonly prepared using ox tail, trip, and pork leg. Besides the peanut sauce, it depends on the shrimp paste (served on the side) in order to be fully enjoyed.

Sisig is a Filipino dish that originated from Pampanga, a province located at the Northern part of the Philippines. It is a popular appetizer (pulutan) for beer drinkers. It is made of pig's head, chopped and fried.

Kaldereta is a spicy meat stew popular in the Philippines. It is prepared with either goat meat or beef stewed in tomato sauce with red bell peppers and liver. It is a favorite Filipino dish served during parties, festivities, and other special occasions in the Philippines.

Kilawin is an exotic delicacy with main ingredient of raw fish or meat. The main ingredient is seasoned is seasoned or marinated with vinegar, pepper, chili, chopped onions, and garlic served fresh. It is a common dish found in almost every part of the Philippines prepared in variations of meat, seafood, and vegetables as the main ingredient.

Tinola is a ginger and onion based soup served as a viand or main entree in the Philippines. Traditionally, tinola is cooked with chicken, wedges of green papaya, and chili pepper leaves, in broth flavored with ginger, onions, and fish sauce. It is best served during cold and rainy weather because of the warming effect of the soup.

Shots Directory

Shots Archive

Latest Shots