The Philippines Today, Yesterday, and Tomorrow
Kulawong Talong Charcoal embers are placed on a bed of grated coconut meat until it burns. The fire is tamed by pouring vinegar followed by squeezing the liquid. The result is a sensual medley of smoked coconut-cream vinaigrette ran over grilled eggplant. It can be eaten as a salad or placed on top of rice. … Read more
Bibingkang Laguna As the smoke of charred coconut wafts in the air, your nose will follow its source. Situated along roadside stalls or outside the church, the bibingka of Laguna comes with a unique filling of swarming shreds of buko (coconut) that lends a moist and creamy texture to every bite. This local delicacy is … Read more
Pansit Kalabuko Have you tried a low-carbon footprint pansit? Joel Frago takes a new spin on the classic by introducing an organic pansit kalabuko. The term stands for mushroom (or kabute in Filipino, the “Ka”), squash (or kalabasa stands for “la”) mixed with coconut (buko) meat, and other vegetables. Mushrooms, strands of coconut meat, and … Read more
Tinaktak na Longganisa Have you tried a baboy ramo longganisa? Forest Wood Garden raises its organic native pig, the essential ingredient of longganisa–spiced with forest ingredients, ingeniously encased in baby bamboos for steaming. Once cooked, experience tapping the bamboos straight to the woodfired skillet to create a sensational smoked flavor. Take a road trip to … Read more
Inalamangang Lechon The humble alamang is a luxurious catch of fresh krill sauteed in the trifecta of garlic, onions, and tomatoes. Adding it to a slow-roasted pork belly, the crispy skin bursting in your mouth is pure joy. Aurora’s Filipino cuisine serves traditional dishes of Sta. Cruz, Laguna, is set in a century-old ancestral house. … Read more