The Philippines Today, Yesterday, and Tomorrow
Hello Sea food Lovers! Have you seen or tasted Lukot? They look like green noodles underwater and are in fact, secretions of a reef critter. As we celebrate the Month of the ocean, here’s a feature on the SeaHare Dolabella auricularia locally known as Donsol. The species belongs to the sea slug family of Aplysiidae. … Read more
No, it is not suman; it’s binabak of Pandan, Antique. It is a tangible expression of a community’s connection to nature and the taglugar (elementals or environmental spirits) that inhabits it. Binabak is a traditional dish in Pandan. Its main ingredients are freshwater shrimp called urang (Macrobrachium rosenbergii) and bangi-un or coconut that is more … Read more
Paklay (Pak-Lai) In some areas of Visayas and Mindanao, the Paklay dish contains vegetable or meat ingredients from goat, beef, or pork innards—liver, heart, intestines, and spleen. In Hokkien, PAK refers to the stomach while LAI literally means inside. You may want to read: Part’ebelle of Mandaue City
At first glance, it resembles a Mexican tamale. Biyaki is a Bangbang Sug (Tausug pastries) made of steamed corn, grated coconut meat, rice flour, and sugar. The sweet treat pairs well with kahawa sug (Sulu coffee). Try a spread of traditional Tausug dishes at Dennis Coffee Garden in Zamboanga City! You may want to read: … Read more
Binignit For today’s Tropical Thursday and 3rd feature about the Lubi and its significance in the observance of Semana Santa in the Philippines, let’s explore the Culinary Practices involving the hardy Coconut during Lent. From leaves to roots, the coconut is used in almost every conceivable aspect of daily life, primarily for food, shelter, medicine, … Read more