Known as the king of fruits, durian grows well in Southeast Asia. In the Philippines, the center of durian production is the Davao Region. It is a big fruit with distinctive and unique odor. With a thorny covered husk, durian has edible flesh which maybe fragrant or offensive in smell. To the foreigners, the smell stinks. In fact, this fruit is banned in airlines, hotels, hospitals and bus or train stations because of its smell. However, some say that “It smells like hell but it tastes like heaven”. Photo by: athenerafie
Tinolang Manok – native chicken is the best than broiled chicken, alternative. One of the common viand served in the Philippines is “tinolang manok”. It is best when we use native chicken. We first clean the chicken and cut into desired sizes. With ginger and lemon grass (tanglad), add enough water and bring to a boil. Once the chicken meat is tender, put green papaya or carrots, whatever is available. Then add “sili” leaves to complete the recipe. Photo by: wilmack
One can see banana and camote cue commonly sold by vendors at the sidewalk of schools. They are very saleable for they don’t cost much. They are very easy to prepare. Just cut the ripe bananas and camote to desired sizes. Heat the oil and then put enough sugar. Once it’s hot, put the bananas and camotes. Upon seeing that they are covered with sugar, the cues are now cooked. Place it in barbeque sticks. Photo by: Photo Credit: nikyfedalizo
Another mouth-watering dessert is the leche flan. Eggs and milk are the main ingredients. For one recipe, we need six eggs, one large tin of condensed milk and one large tin of the evaporated milk. First step is to separate the egg white from the egg yolk. Then mix the egg yolk well but do not beat for it might produce bubbles in your leche flan. Add the condensed milk followed by the evaporated milk. Flavoring like vanilla may be added. Heat sugar in a flat bottomed pan. When sugar is caramelized pour it in the molder followed by the egg mixture, then cover with aluminum foil and cook it in a double boiler for one hour. Leche Flan is cooked by steam. Photo by: reese
Let me give you a kinilaw today. I really miss kinilaw, I’ve been longing for Filipino foods for a long time. Kinilaw is a raw fish made with main ingredient of vinegar to take away the transformation of rawness because of the sourness. Most Filipinos love to eat this style of cuisine; it is just like Japanese sushi. But kinilaw is marinated with vinegar, chili pepper and other spices. Kinilaw is best to pair with steamed banana or beer. Photo by: kcabardo
“Halo-halo” literally means a mixture of ingredients. Filipino-style halo-halo is made by combining boiled saba (plantains), red munggo (mung beans), sweetened nangka (jackfruit), cooked sago (boba or tapioca pearls), ube (purple yam jam) and pinipig (toasted young rice), all over crushed ice. It is best served with a scoop of ice cream and leche flan on top. Evaporated milk and sugar completes the recipe. This would surely give one a refreshing and soothing relief from summer heat. Photo by: Eat-My-Heart-Out
“Lechon” is common in the Philippines. However, because of the rising prices of lechon, one has to be contented with the lechon kawali. Put the pork belly in a casserole with water, salt, and garlic. Boil for 30 minutes in low fire. Remove the pork belly and refrigerate it for 30 minutes. Put some incisions on meat and sprinkle garlic flavor liquid seasoning. Deep fry until golden brown and crispy. Cut the lechon kawali in small pieces and serve with vinegar and garlic. Photo by: osakajon
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