“Philippine food was shaped by the land in which it was born, and so were its cooking processes, ingredients, meal patterns, flavor principles, ways of serving and social functions…land, history and society have been the determinants of Philippine food. And it is the story of our country.” ~ Doreen Fernandez - Palayok: Philippine Food Through Time, on Site, in the Pot
Pinoy adobo is best eaten the day after over fresh steamed rice.
It has just been declared that Filipino Food Month will be celebrated every April according to Presidential Proclamation 469. Why it took this long for food to have its own declared holiday boggles every Pinoy mind.
Pre-Colonial Kinilaw - sour, salty, sweet, refreshing with a sprinkling of duldul, traditional salt.
Food is central to every Philippine celebration, conversation, context - without exaggeration. Family recipes are closely guarded and handed down for generations. Treasured as much as any valuable heirloom. It is a load bearing pillar of a family's hospitality and reputation.
Traditional Pinoy fiesta fare - crispy pata, kaldereta, pakbet, kare-kare, dinuguan
The proclamation was signed in mid-April 2018 and seeks "to promote our vast culinary tradition and treasures - [to] be appreciated, preserved, and promoted to ensure their transmission to future generations and to support the various industries, farmers, and agri-communities which benefit therefrom.”
Sadly, the proclamation came weeks after it was announced that two major food conventions – Madrid Fusion Manila and the World Street Food Congress – would not push through. Yet another painful cost resulting from unpopular practices under the bad boy regime of President Duterte.
Food is the bastion and standard by which every Filipino centers their life. It's a Pinoy job that even while already eating we discourse about meals and recipes that wow us or that we plan to try so as to surpass our current repast.
The highlight of every celebration and fiesta centers around food - what will be served and how will it be presented. In towns and barrios all around the countryside it is a regular practice to have all day open house feasts where tables groan with the weight of free food for all who come through the gates.
We plan our vacations around which were the best fiestas to attend throughout the seasons, year round. Developing a list of never-to-be-missed ones through the years. Our childhood memories are filled with endless sunny days swimming in ice-cold bubbling mountain streams or warm ocean waters as well as the picnics we had.
Eating with our hands from banana fronds or hacked off sections of their curved moist trunks. Glass bottled drinks clinking where they were submerged in net bags to keep them cold and ever ready to quench our thirst.
Naps in the creaking comfort and gentle swish of leaves, under the shade of giant bamboo. Lolling on hummocks by cool flowing waters we had swum in all day long.
Falling asleep still adrift on the bobbing waves we had floated on endlessly. Skin brown as a nut and hair sun bleached. Smiling in our sleep. These are days we remember. Flushed and fulfilled.
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