The Philippines Today, Yesterday, and Tomorrow
Phurang Happy Filipino Food Month! Let’s post and share our culinary diversity for this month-long celebration of pride. Phurang, a tiny shiner harvested from Lakewood, Zamboanga del Sur. A culinary and ritual treasure of Subanen ethnolinguistic group. Salted, sun-dried, threaded on bamboo skewers, and grilled on hot embers. Subanen crafted an ingenious griller from a … Read more
Binunguhang Nukus Hijo Resorts Davao celebrates the bounty of the sea. Binunguhang nukus is a fire-grilled fresh squid–stuffed with spices and enfolded in banana leaves. Every bite is oozing with mineral tang and charred smokiness. Sometimes the simplest of foods delight. It’s time to embark on a Davao food trip. You may want to read: … Read more
Dinugdog The Bagobo indigenous group dwells at the foot of Mt. Apo. What could they be eating for merienda? Meet their three-ingredient dish that does not entail heat. Raw bananas are pounded together with grated coconut and sugar. They are neatly placed in the mold and served with hot coffee. What makes it spectacular is … Read more
Nilutlot na Manok | @foodholidays.ph This Bagobo’s ancient dish is prepared on sacred mountain ranges. A forest chicken is cut into pieces and placed in a freshly-cut bamboo tube, added with coconut milk and healing spices. The top is secured with banana leaves and then heated over a wood fire. Once the roasted bamboo is … Read more
Today’s Marine Monday, your National Museum Bohol presents this nutritious food source from our marine ecosystem, the Seaweed (Eucheuma cottonii) locally called Guso. Seaweeds are members of the marine algae family Protista. The Eucheuma cottonii belongs to the red algae (Rhodophyta) and grows in shallow reefs along rocky shorelines in tropical waters. Seaweeds are an … Read more