Filipino cuisine captured international attention recently, thanks to the generous positive reviews of the likes of culinary expert chef Andrew Zimmern and great late chef Anthony Bourdain in which we are all grateful for. This article is not about adobo, sisig, lechon, sinigang, kare-kare and Pinoy streetfoods, not about the history of Pinoy delicacies and the original maker of it. This is different from write-ups based on the books or other media sources. What’s about to uncover is an honest point of view of someone who grew up and still living a simple life here in the Philippines, yours truly.

Warning: Some might experience a very nostalgic feels. 🙂

Rice addiction origin

Did you know why Filipinos love rice so much? The “am” or rice water (sabaw ng sinaing na kanin), could be the reason behind this. Most, if not all, pinoy infants consume this as substitute to breast milk, particularly before the rise of formula milk. Nothing is written as to when this tradition started, but it’s definitely practiced by our great great grandparents in the old days.

For the love of junk food

We cannot deny our affection with food suitable to be eaten as a snack, besides popular street foods, chichirya became a part of our food culture. Cheap and accessible, it can be bought in retail (even a piece) and available at the nearest sari-sari store. Chichirya (or sitsirya) comes from a Spanish word chichería – a store that sells chicha (corn whiskey). Often connection with drinking sessions (inuman), usually the under budget ones, might be the basis of the term’s origin.

To eat or not to eat

The main struggle of every parent is to make their stubborn children eat. Whenever it cannot resolve with diplomacy, the last resort specifically of our mother is to impose her authority by holding the most powerful weapon of choice; it could be the slipper, belt, wooden stick, clothes hanger and many more to choose from. It is only for intimidation and never intends to hurt their youngsters.

There are two possible responses from a Filipino when invited to eat. First, even with a full stomach, we will still consume the food offered. The other one is “Salamat, busog pa ako.” (“Thanks, I’m still full.”) but starving in actuality. The reason for the former is we avoid hurting other’s feeling because of rejection, while the latter reply implicates shyness.

Not always a Fiesta

The typical pinoy dining table is not always packed with innumerable menus. The usual set up is rice and a single dish only. In times of troubles and difficulties, we are well known for our ingenuity. It is evidently shows in these various strange foodways.

The versatility of coffee (kape) – We developed a habit of dipping pan de sal into a hot coffee. It was definitely passed on from generation to generation. Some says this method is best for leftover breads, to lessen the stiff texture or simply to rehydrate it. Coffee is also used as soup (sabaw) on rice.

“PANGAT” overload –   traditionally, the “pangat” is a way of cooking a fish with water, salt and sometimes with souring agents (calamansi, vinegar, tamarind, and unripe mango), but the “pangat” that I want to talk about is the short term for “pangatlong init” (reheated for the third time). Just put the leftover to your freezer and then reheat for the next day and another day, voila! No food goes to waste. Best to do with adobo, the more it was reheated the more savory it becomes.

UNLI-nation

Seems like we’re still tied to the norm that pinoy prefers more for less rather than quality. My hopes are still high that someday we will contemplate more on what we eat and not just because it’s cheap or free.

The phenomenal trend of Unli fever (Unlimited rice, unlimited wings, unlimited drinks, and unlimited buffet) hit the Philippines by storm. Can’t blame my fellow citizen who got hooked with this marketing strategy, average Filipinos always need something heavy to fill their tummies. Seems like we’re still tied to the norm that pinoy prefers more for less rather than quality. My hopes are still high that someday we will contemplate more on what we eat and not just because it’s cheap or free.

Filipino hospitality at its finest

We are admired by many, owing to the fact that we always give the best receptions we could provide to our guests. Most of the time, this trait becomes exaggerated, getting to the point of borrowing money to present multiple and expensive dishes for good impression.

Candidate as national dish

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In times of calamities or disasters, casualties will receive relief goods. The usual items include a kilo of rice, instant noodles and a can of ever reliable SARDINES. Back in the day, this is my ultimate go to dish. It is so flexible; you can pair it with rice, bread, noodle, and biscuit or eat as it is. Today’s cost soared high that it does not attest to its title as “ulam ng masa” (a commoner’s dish). However, a sardine (sardinas) is irrefutably dependable when it comes to hunger suppression. There are makers that packaged it as gourmet to cater those who are not into canned goods. We can still carry it anywhere and eat it effortless with present day’s easy open can.

We must imprint our food profile much deeper, so deep that other nations could distinguish our own unique flavor from other cuisine and finally we can answer the question; “What makes Filipino cuisine Filipino?”

The distinct taste as a result of diverse colonial influences, made us adore our own flavor so much. Our food brings people together. We just enjoy sharing and educating others about our traditions, and having cheerful conversation while eating with them.

We can’t deny the fact that being a trend means it’s only hype, and hype without a doubt will expire. I think it’s not good for Filipino cuisine to be just the next big thing or a trend. We must imprint our food profile much deeper, so deep that other nations could distinguish our own unique flavor from other cuisine and finally we can answer the question; “What makes Filipino cuisine Filipino?”

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I and my fellow Kusinheros are all advocates of promoting Filipino cuisine. We encourage everyone to introduce it to other with proper presentation by means of learning our food history and culture.

What other pinoy bizarre ways, traits or tradition you know or possess? Feel free to comment your suggestions and reactions.

Thank you for spending your time reading our article.

Always eat and live positively!

“A nation’s culture resides in the heart and soul of its people”

Mahatma Gandhi