Experimenting with Filipino Food
12.20.2004
Some Ideas for Pinoy Food
- try this one --- why not try to create more out of rice flour and galapong? Like crepes and breads using rice batter instead of flour? Fill it in with local jams, macapuno or just about any you minatamis that you can think of - or serve it with other dishes...
- When i was a kid i remember eating honey combs and the little honeybees themselves in a sort of soup base… i think that is a lost pinoy recipe - i’d pay gladly to eat it again… If anyone here knows how to cook that please please email me! I'd galadly share it to the world...
- Even ginatang bayuko (yummy - bayuko is a local snail - ala escargot - slowly cooked with coconut milk)
- I hope pagbuburo, pagtatapa and pag-aatsara is researched more or promoted more perhaps so more Filipinos use the technique. Remember that in the olden days before refrigeration, salting, smoking and drying and employing vinegar and sugar are used to preserve foods - hence jams, dried fish (tuyo etc... tinapa) We have so many ingredients we can use in the Philippines if we can only employ every region's best to create unique dishes then it will be most wonderful... daing (a dried fish) topped with kesong puti is a simple dish - then make your usual salad from an atchara base? Perhaps include labong ? fresh bamboo shoots that is - have them pickled or what not - it would have been a treat!
- Somebody already has made the Manila Maki ---- see how Japanese food uses its "cooking" techniques on indigenous ingredients to produce something new? I say use Filipino cooking methods in some french ingredient and that will be unique -- or the other way around? Like the now famous Adobo foie gras?
- ... i’ve tasted laing ala vegetable cake with the gata in the middle oozing like chocolate syrup… it s a marvel for vegetarians for sure, there's so many ways for the pinoy palate to expand into…
- I hope more people will share their insights and food ideas so we may spawn a new culture of experimentation among food enthusiasts non-professional cooks alike.
- The way puto is cooked --- steaming with the cloth and the bamboo bilao (unlike chinese steaming) I hope that method of cooking can be used with other foods… See HaS ANYONE thought about cooking meat the way puto-bungbong has??? That will be one heck of an experiment! Tell me if it works - i suppose it should… prepare the meat in some filipino way and mix it with vegetables perhaps? Even rice can be cooked in fresh bamboo (select species only theboyscouts know ---
- I'm still thinking - these are all ideas now... but hey... ever thought how our kakanin and maruya, and sinukmani, and suman can be gourmeted up? There's got to be a creative way out there... or some cool dish which can be created if we'll boil them in bamboo containers a la the Filipinized version of tikoy...
Point is the possibilities are endless… I hope Filipinos the world over will experiment more ...
Labels: Culture, Local, Philippines
posted by Jdavies @ 12/20/2004,
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The Author
J.Davies
Jdavies lives in Quezon City, Philippines and has been blogging since 2002. A brand manager in a leading technology company and a freelance new media/web strategy consultant, he has refocused his blogging from personal, political & sociological observations, to marketing-related efforts and Internet trends that are relevant to his career and branding advocacies.
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