Nutrition Around the World: Philippines
- Intern Foodies
- Jan 29, 2020
- 4 min read
Updated: Jan 29, 2020
Maligayang Pagdating sa Pilipinas!
Filipino cuisine is continuing to gain popularity around the world for its flavor-packed dishes and it seems that the traditional salty, sour, and strong garlic seasonings are what separates it from other Southeast Asian dishes. Its fusion of Western, Chinese, Japanese, Indian, Spanish, and Pacific Islander influences makes Filipino cuisine just as complex as Brazilian cuisine, nonetheless, a growing favorite.
As a Filipino American, I must say, we love our food. In Filipino culture, food is much more than nutrition. Food is an important factor that makes up our culture and plays a vital role in bringing the family together. We also greatly enjoy sharing, typically not taking "no" for an answer. So, if you ever find yourself in a Filipino household and asked to eat, do yourself a favor, and just say "yes" or you'll never get them to stop asking!
My parents were both born and raised in the Philippines and moved to the U.S in their early teens. My mom grew up in Pampanga, a province that lies on the Northern Shore of Manila Bay. Kapampangan food is what we call the cuisine from this province and differs greatly from other groups in the Philippines due to its vast Spanish influence. Growing up, I remember seemingly peculiar looking dishes on the table that my sisters and I weren't very sure of, but eventually became favorites of ours that we crave till this day.
Filipino cuisines range from simple, basic dishes such as a meal comprised of fried fish and tomatoes to something more complex as a sizzling plate of chopped meats and vegetables. Of course, I can't forget the rice. Jasmine rice is the base of all Filipino cuisine, accompanying all main dishes and a staple I can't live without.
I'm ecstatic for the opportunity to share some dishes that have not only won over my taste buds but have gained popularity across the country.
Sisig
This sizzling plate of yummy goodness has gained wide popularity and can typically be found in most Filipino restaurants. My love for kapampangan food can likely be traced back to my love for sisig. This dish was invented by Aling Lucing and commonly known as the "Sisig Queen." There are several versions of this dish, but the original recipe consists of finely chopped pigs face, including the snout and ears. Some of you (including me) may not find that version entirely pleasing to the palate, but don't worry, there are healthier versions that include seafood blends and other meats that you can find just as easily in restaurants. My all time favorite uses marinated beef strips as the main ingredient, topped with a fried egg, and served on a sizzling metal platter. Bangus sisig is another popular version, but a little more on the pricey end compared to other recipes.
Buro
Buro, meaning fermented, is another dish I find near to my heart (and stomach, obviously). This dish is a must-have at all our family parties and typically only trusted to be made properly by my Aunt Aurora (not that you can't find a good buro elsewhere). It is primarily made of fermented rice and shrimp or fish and used as a dipping concoction for fried tilapia and steamed vegetables such as okra or eggplant.
Sinigang
A bowl of this savory stew could be just the cure for a cold chilly day. I'd be lying if I didn't say I crave sinigang every other week. It's also the only dish I have faith in myself to prepare as close to how my mom makes it. Similar to sisig, this dish could be perfected with pork, beef, or seafood depending on what your cravings are. My favorite part about this dish is the tamarind base that gives the stew its tart and sour flavor. Tamarind is considered a tropical backyard fruit in the Philippines and used throughout many dishes around the world. This recipe calls for tamarind powder but can be used in different forms for other cooking purposes. It's also used in marinades, chutneys, drinks, and desserts. It serves several health benefits and plays a vital role in traditional medicine. Its been commonly used to treat symptoms of constipation, diarrhea, fevers, and peptic ulcers. It also contains antioxidants and anti-inflammatory properties to protect against diseases such as cancer, heart disease, and diabetes. As far as nutrient value, a single cup of tamarind pulp contains magnesium (28% of RDI), potassium (22% of RDI), thiamin (34% of RDI), and many more.
This dish can also be served with various vegetables. My favorites include bok choy and gai choy. Bok choy is a kind of Chinese cabbage and found in most grocery stores. Its thick, dark green leaves serves as a healthful addition to this dish, providing the mineral selenium, which is vital for cognitive function, thyroid health, immunity, and may be helpful in cancer prevention. Similarly, gai choi is another Chinese mustard cabbage, originating around the Central Himalayas. It's typically eaten fresh or added to stews or salads. It is highly nutritious containing high amounts of vitamin C, beta-carotene, calcium, and potassium. In Chinese folk remedies, it is used to reduce inflammation and symptoms of the cold and flu.
I hope you enjoyed learning about my culture and traditional cuisines as much as I enjoyed sharing them with you. Stay tuned for tomorrows post while I explore the Nicaraguan cuisine and all they have to offer!
Resources:
Lam, F. Filipino Food: a cuisine of many influences. (2017). Splendid Table. Retrieved from: https://www.splendidtable.org/story/filipino-food-a-cuisine-of-many-influences
Auguste Escoffier, School of Culinary Arts. The fantastic fusion of filipino cuisine. (2017). Retrieved from:
Comments