The Philippines Today, Yesterday, and Tomorrow
Maja Blanca History Maja Blanca is a popular Filipino dessert that can be traced back to a Spanish milk-based dessert manjar blanco, which means delicacy. “Maja” means to pound or to make mush and the word “blanca” means white. It is said that, at that time, they would have to pound the coconut meat to … Read more
Kansi is the Ilonggo version of beef sinigang, but what makes it different is the ingredient used to make it sour. We use a wild native vegetable called Batwan, which grows in the Panay & Negros islands. Batchoy is a more popular dish, but our version is a must-try! We use premium pork chicharon for … Read more
Achara or Atsara is a pickled dish, usually composed of grated green papaya and combined with crunchy vegetables to soak in vinegar and sugar. Sweet and tangy, with crisp textures and attractive colors, the Atsara is said to be a good source of vitamin C. Its exciting flavors complement popular viands that are grilled or … Read more
Syunug Lahing Syunug (burnt) lahing (coconut) mixed with pamapa (ingredient) of fresh spices render sensational flavors and character to traditional Yakan dishes like tiyulah itum (braised beef) and junay, a food-to-go often paired with hard-boiled eggs. Explore the diversity of our culinary cultures in the Zamboanga Peninsula. You may want to read: Inasal Filipinas Restaurante … Read more
Daral A Tausug dessert crepe rolled into a cylinder filled with hinti or sweetened coconut meat. This is perfectly paired with a warm cup of Kahawa-Sug or coffee from the Sulu archipelago. It is often cooked using the natural color of the rice; some innovation comes with pandan extract. Explore the flavors of our ethnolinguistic … Read more