Food

Minanok Not a chicken dish but made of banana blossoms simmered in spices, vinegar, and charred coconut cream – where the vivid taste resembles the fowl. The “survival dish during the war” is often paired with maruya (banana fritters), which creates a scrumptious experience of biting into something smoked, sweet, and crunchy. In Sta. Cruz … Read more

Kinulob na Itik Did you know that Victoria, Laguna is the duck-raising capital of the Philippines? That makes itik or duck a common fare! A celebrated rendition is the “kinulob na itik.” The term “kinulob” refers to an ancient method of preserving meat by adding salt and sealing it tightly in a clay pot. In … Read more

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

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