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A strong vote for Filipino food


Gisa(sauté), kulob (cover), pakuluan (slow cook by continuous boiling) are three of the techniques of Filipino cookery said to be derived from the ancients.

Posted: July 10th, 2014 in Food,Headlines | Read More »

Crabs for everyone

Red Crab Photo 05A

In this country where marine life is abundant, seafood recipes are not really much of a unique experience for the people. But seafood recipes upheld with the Filipinos’ family-oriented nature, now that’s something each of us are somehow, subtly looking for.

Posted: June 6th, 2014 in Food | Read More »

Japanese and Filipino fusion cuisine–it works!


What happens when you combine Japanese with Filipino cuisine? If you had mentioned this combination in the past, I would immediately say, “No dice.” I love good old oily Pinoy food and authentic, neat and delicious Japanese dishes. But combined, I don’t know.

Posted: July 3rd, 2013 in Columns,Food,Headlines | Read More »

When Filipino food tells delicious stories, both old and new

Chef Myrna Segismundo

At the preview of Lasang Pinoy at the Escolta of The Peninsula Manila, featured chef Myrna Segismundo told guests that there was no better way to explain one country’s cooking than through stories.

Posted: June 16th, 2013 in Editor's Pick,Featured Gallery,Headlines,Photos & Videos,Sunday Lifestyle | Read More »

Crispy ‘dinuguan,’ ‘lechon sisig,’ ‘ube calamay’–funky Filipino fare in Butuan

CRISPY dinuguan

It must have been during one of the food trips organized by the late Doreen Fernandez, the Inquirer’s well-regarded food and cultural critic (and our English teacher in college), that we stopped over in a town called San Juan in Ilocos Sur to savor street barbecue.

Posted: May 2nd, 2013 in Editor's Pick,Featured Gallery,Food,Headlines,Photos & Videos | Read More »