The Philippines Today, Yesterday, and Tomorrow
Pinais Quezon A countryside dish where grated coconut, salt, pepper, and sugpo are wrapped in banana leaves. Everything is tied using any local fiber where each square pocket resembles a gift. Steaming is the cooking process to seal all the flavors. Others use freshly harvested fish. Make this part of your food bucket list in … Read more
Sakulan sa Dahon Indulge in a feast of mouthwatering delights from crispy pata, kare-kare, ampalaya guisado, ensalada, liempo, tilapia, nilasing na hipon, to ginataang lamang dagat–served in banana leaves. The heavenly drippings of coconut milk and seafood flavors are served separately as a side dish, a divine meal on its own poured over a mountain … Read more
Sinugno What are your favorite tilapia dishes? Quezon Province has a special dish cooked twice by grilling the fish, then simmered in coconut milk and spices, topped with pechay or mustasa. Imagine turning your tilapia into something creamy and smoked. The flavors are phenomenal! Try this delicious discovery in Kamayan Sa Palaisdaan in Tayabas Sinugno … Read more
Bumbay After coming home from the U.S., chef Arens Rañola misses some palengke dishes that have vanished over time. He thought of reviving this heritage cuisine by fusing familiar flavors with creative flair. An assemblage of baga ng baka, sibut, potato, chickpeas, mushroom, corn are sauteed in spices and steamed in a sealed pouch of … Read more
Ubod sa Tahure Have you tried eating a dish with a block of ubod? Chef Arens Ranola brings to the fore a Lucban-inspired dish served in a typical household. His rendition brings together tahure (fermented tofu), peanuts, and coconut milk in a beautiful paste that bathes a tower of coconut pith. Spring onions and tomato … Read more