If there’s one thing you’ll want to add to your bucket list in your Philippine adventure, it’s definitely the street food. After all, when in the Philippines, act like a Filipino. Sure, restaurants can provide the finer side of Filipino cuisine but there’s just something more authentic about street food. It’s an adventure in itself that you taste with your tongue. Not only will you get to try something new, but you can also save a lot of money. These are the common delicacies on the street enjoyed by both locals and foreigners alike. Insider tip: If you’re doubting the sanitation of a certain dish, look out for food carts based near schools because these are usually clean as they cater to students.

Balut

Arguably the most notorious treat on the Philippine trip bucketlist, surely almost anyone who’s been to or plans to visit the Philippines knows what this is. It’s a fertilized duck egg that is eaten with some salt. Your options vary in terms of the age of the duck embryo although a popular choice is the 16 week old egg. The feedback for the balut is generally mixed, but this is the very food that makes you say that you really did visit the Philippines. 

Taho

You’ll probably hear this word being shouted out a lot in the streets from a man carrying a large metal cylinder. This is bean curd combined with syrup and tapioca and occasionally, condensed milk; think of it as sweet soft tofu. High-end restaurants may sell this delicacy but the street counterpart will always taste better and will definitely be cheaper. For a full-size cup of about 12 ounces, you’ll normally only pay about PHP 20-30! This is a definite must-try especially for sweet tooths that just want something soft and a little warm.

Kwek-kwek, fish balls, tempura

These three are normally sold together on a food truck and with a lot of people queuing to get their share. “Kwek-kwek” or battered quail egg can be noted as an orange ball while squid balls and tempura are seafood with extenders. One serving of each usually includes 4 pieces and costs about PHP 20. They are normally deep-fried then are either skewered or placed in a cup. Most vendors offer free add ons like cucumbers and seaweed. Then you can choose whether you want to add sweet sauce or sweet and spicy sauce. A great choice for a savory afternoon snack after school or work.

Pungko-pungko/Barbeque

“Pungko” means to squat and although you don’t necessarily squat here, it’s a small stall with a wide range of fried food like ginabot (pork crackling made from pig intestines), lumpia, fried chicken, and sausage served with puso (hanging rice) and sawsawan (dipping sauce; usually vinegar and soy sauce with some chilis). Barbeque places are similar with all different kinds of barbequed meat like pork, chicken, liver, gizzard and isaw (chicken intestines). 

Usually, it’s an open-air restaurant with many people coming in and out. From a distance, you can already smell the frying or grilling and it’s really good. You can order a variety of meat with rice without having to break the bank. The locals usually go here during lunch breaks or after work hours for a super casual and chill meal. 

Proben

Pronounced as “prow-ben”, this deep-fried delicacy is the chicken’s proventriculus (a gland near the gizzard and liver) dipped in cornstarch. This shows that every part of the chicken can be eaten! It’s a cheap replacement for your fried chicken cravings often costing PHP30 or less and some vendors even throw in some fried chicken skin too! You can even smell it from far away and imagine how crispy it’ll be. Pair it up with some sauce and puso (hanging rice) and you can call it a snack or even a light meal for the day. 

Bananaque/Maruya/Turon

The Philippines has way too many bananas so with that, they make these three variants of fried bananas. Bananaques (banana + barbeque) are bananas placed on a stick, coated in sugar then deep fried. “Maruyas or pinaypays” are covered in flour and cornstarch, deep fried then coated in sugar. Turons are wrapped in a lumpia wrapper (occasionally with jackfruit), deep fried then coated with sugar. These twists on bananas are cheap, sweet ways to get your daily potassium and cost less than PHP 25! So if you love bananas, these snacks will definitely make you love them more.

Learn Tagalog

Learn Cebuano

Learn Ilocano

Gail Ma

A medical student who is passionate about writing and loves to travel in her free time.

The post %%http://learnfilipino.org/filipino-culture-lifestyle-language/%% appeared first on %%http://learnfilipino.org/%%.

The Philippines may be a small country but don’t be fooled, it has so much to offer. With its setting as an archipelago, you can expect so much diversity in people, cultures and resources in such a small island. Apart from enjoying the scenery, you’ll want to include the best fresh foods to try in your bucket list. They may be common to you but these ones have a distinct taste so they are worth a try. Here is an insider’s guide on what to look out for in certain regions.

Lechon: Cebu

Lechon is a roasted whole pig that’s always present in every Filipino party. Although different regions have different takes on how to make it, Cebu’s version has my top vote. It is not too oily, has the crispiest skin and its savory flavor is so well-distributed, you don’t need an additional sauce to dip it in. It’s best enjoyed with puso (hanging rice). The best restaurants are CNT Lechon, Rico’s Lechon, and House of Lechon. You’ll never want another kind of Lechon again once you try to taste it. Worried you can’t finish the whole pig? You may get them in restaurants on small servings. Got leftovers? Take them home and remake them into Lechon paksiw for the next day.

Mango: Guimaras

Philippine mangoes or carabao mangoes are a delicacy by themselves. Once you’ve tried them, you’ll never look for another type of mango ever again. But the best of them, the carabao mangoes from Guimaras are really something else. They are the sweetest, juiciest mangoes with a taste comparable to that of candy but without an artificial flavor. Other regions have tried to grow the seeds in their own lands only to get the average carabao mangoes, so agriculturists think that Guimaras’s secret is in their soil. An insider tip is that mangoes usually thrive in really hot weather so if you want your mangoes at a cheaper price, the Philippine has a surplus of them during the summer (March to May).

Durian: Davao

Durian remains a super controversial fruit especially to non-Asians. To some, it’s hearty and delicious while to others, it’s a spiky stink bomb, but it doesn’t change the fact that Davao has the best Durians. They got big farms and Durian is popular to a lot of people in Davao and they are greatly offered for a try to visitors. You’ll never get to fully appreciate the taste if all you think about is the smell, so try to taste it and find out for yourself why it’s such a big deal in the Philippines. Tasting its savory, sweet and creamy taste is something you’ll want to add to your bucket list. If you can’t get enough or want another alternative to durian, Davao’s durian candies and ice cream are just as good.

Tuna: General Santos City

The Philippines may be surrounded by water but there’s no fish (especially tuna) that’s as fresh and cheap than in General Santos City. They are surrounded by the sea and the catch of the day is always the freshest. They sell different kinds of tuna: whole, sashimi, panga (tuna cheek), and canned tuna. It’s your healthy protein fix at a great price. In fact, they have many canning factories that distribute canned tuna to other parts of the Philippines. Bonus fact: an hour drive away is Sarangani, the hometown of the boxing champion, Manny Pacquiao.

Strawberry: Baguio

The Philippines is a tropical country so it nearly seems impossible for strawberries to grow. The Summer Capital of the Philippines, Baguio City, with its high altitude, beautiful scenery, and cold weather, is known for its strawberries and strawberry products. The weather in Baguio is optimal for strawberry growth and for cooling off. They sell fresh strawberries that you can pick and buy by weight, strawberry jam, and even strawberry crinkles. Baguio is the place to be if you plan to take a break from the hot weather, just chill and enjoy the strawberries, of course.

Overall, every part of the Philippines has something unique to offer and it’s up to you to explore it. After all, a list as simple as this one cannot fully cover the variety of experiences you can try in this country. Next time you plan your trip or if you have some extra time to spare, give some of these places a visit for a gastronomic adventure you’ll never forget.

Learn Tagalog

Learn Cebuano

Learn Ilocano

Gail Ma

A medical student who is passionate about writing and loves to travel in her free time.

The post %%http://learnfilipino.org/filipino-culture-lifestyle-language/%% appeared first on %%http://learnfilipino.org/%%.

Many businesses in Cebu may have physically closed up shop but that doesn’t mean Cebuano enterprise is dead. Facebook is an active component of many Cebuano lives and during the event of quarantine, it has more purpose than just connecting to loved ones. In fact, it has been serving as an avenue for making good business deals especially through these unique Cebu based Facebook groups that emerged during quarantine (besides the good old Marketplace or Buy and Sell Groups).

Food group pages like Cebu Food Guide, Let’s Eat Bai, Banilad Homemade Marketplace and more have been growing in members every day. After all, the most essential thing during lockdown is always food and water. People with established restaurant or snack businesses and even novices who want to try their hand at selling their goods, post their merchandise for the other group members to see. The food they post is usually mouthwatering and reasonably priced. With the unlimited range of choices, you can try new kinds of food or enjoy your pre-quarantine favorites. The best part is that your next meal or snack is just a PM away! They even provide online payment options, delivery services, or simply pick up, depending on the business owner and your arrangement. This platform demonstrates the resilience of Cebuanos in a crisis and the Bayanihan (spirit of unity) between Cebuanos in patronizing and supporting each other, especially for small businesses.

The next big thing in Cebu is probably one of the most interesting: The Cebu Barter Community. Historically, the first form of business has been barter trading but who knew it would make a comeback in 2020? Members post their belongings from decluttering or from prior impulse buying, mention what they want in return and other members reply or message with what they can offer in exchange for the thing. The thing offered in exchange does not necessarily have to be of equal value but what matters is that the recipient appreciates its value and accepts the offer. Jewelry, baby supplies, plants, rice, gadgets, and services that are redeemable during or after quarantine have been posted in the group for barter. The catch in this group is that cash should never be used in making transactions as it defeats the purpose of bartering. Every arrangement is only a PM away and many members of the group have shared their successful transaction stories on the group page. Other groups with a similar goal but only cater to certain products have also emerged such as Cebu Skin Care Swap and more.

As malls and restaurants are still closed until further notice, these groups will continue to be a Cebuano staple in supplementing needs and achieving wants. Even if the groups mentioned earlier are only based in Cebu, it is safe to assume that other places in the Philippines have followed suit as well. Filipinos have always had a reputation for creativity and resourcefulness and the conception of these groups are more than enough proof of that. The described “new normal” reality does not only speak of the precautions to prevent the spread of COVID-19 but also encompasses the presence and importance of these groups in the present. Despite the negative things this pandemic has presented, these novel means of making transactions are some of the good things that have emerged in the light of quarantine.

Learn Tagalog

Learn Cebuano

Learn Ilocano

Gail Ma

A medical student who is passionate about writing and loves to travel in her free time.

The post %%http://learnfilipino.org/filipino-culture-lifestyle-language/%% appeared first on %%http://learnfilipino.org/%%.

You’ve probably heard of Cebu because of Sinulog, the yearly religious and cultural festival celebrating Santo Niño and one of the biggest festivals in the Philippines, but there’s more to it. If you’re planning to get a last-minute vacation before the year ends, Cebu should be one of your top destinations to consider. Cebu may be considered the second largest urban area in the Philippines but it has been a top favorite go-to vacation place because it has an interesting balance of a lively city life and a laid-back, quiet haven. Also known as the “Queen City of the South”, it is home to several white sand, virgin beaches and other fascinating cultural and natural tourist spots, Cebu has local and foreign tourists in awe of its beauty and rich traditional heritage.

But over the years, tourists are not only attracted by the picturesque Cebu sights but also with its distinct flavors in the local food scene.  You’ll definitely experience #foodgasm just by mentioning the word, Cebu. “Kaon ta, bai!”, is the common phrase you hear from people when you are in Cebu. Like other places in the Philippines, Cebuanos love to eat and have a lot of great dishes and delicacies in their arsenal.

Here are the top ten foods and food places to try when you visit Cebu:

• Lechon de Cebu. Lechon de Cebu will always be number one on the list. Lechon can be found in numerous provinces and even have festivals celebrating this mouth-watering roasted pork dish (like the Lechon Festival in Balayan, Batangas every June 24^th), but Lechon de Cebu is the top favorite among the rest because of its unique blend of flavors. It’s so in-demand that Cebuano lechon restaurants can actually arrange for you to send one whole or per kilo lechon via air travel anywhere in the Philippines. Must-visit lechon restaurants are CnT Lechon and Rico’s Lechon.

• Puto Maya and Sikwate. This breakfast and snack combination is a staple in Cebu. You can find it sold in the streets early morning near churches or public markets, or even just around the neighborhood. Puto Maya is made from “pilit” or glutinous rice mixed with “gata” or coconut milk and some ginger. Sikwate is our local take on the Western hot chocolate drink made from “tablea” or compacted cacao shaped into small medallions, which is then boiled and added with sugar. Typically, this combo is also best served with sweet mangoes from Cebu. You can try this delicacy anywhere but if you prefer a gourmet one, try Tablea Chocolate Café.

• Tuslob-Buwa. If you’re feeling adventurous, this savory local dish might be your next favorite. “Tuslob” which means “to dip”, and “buwa” which translates as “bubbles”.   This dish is made from pork brain and liver and mixed with garlic, onions, some soy sauce or fish sauce and cooked in pork lard, which makes it tastier. It is cooked until the mixture transforms into a gravy-like consistency. When it reaches its desired state, that is when you would dip “puso” or hanging rice to the mixture and enjoy it. It originated from Pasil, Cebu, which is a famous fish market here. Originally, tuslob-buwa vendors sell it in big batches literally cooked in big woks in the streets near Pasil Market.

Note: Pasil Market has a reputation of being a bit unsanitary so if you plan to try tuslob-buwa there, you should check the vendor’s place first.

• Pungko-Pungko. Aside from tuslob-buwa, street-food is so alive in Cebu with pungko-pungko in almost every corner of the city’s busy streets. It got its name from the word “pungko” which means “to squat” because initially, pungko-pungko vendors would bring a big white storage box as a food container and fill it with fried food like hotdogs, squid balls, shanghai rolls, “ginabot” or deep-fried intestines, and puso, and buyers would literally squat to eat whatever food they ordered out of the pungko-pungko box. Today, you can find more convenient pungko-pungko places like the one near Cebu Doctor’s University in Mandaue and Saucy Pungko in Tisa. 

• Barbecue Overload. If you haven’t realized yet, Cebuanos love street food and what other way to show that than having barbecue. The most famous place to visit for good barbecue with a wide variety of choices is Larsian near Chong Hua Hospital in Cebu City. Find vendors who will grill you fresh seafood, pork, chicken, and other grill-worthy food items you wish to devour.

• Pochero. Whether it’s rainy or not, you should definitely try the Spanish-inspired beef stew pot here in Cebu. Pochero is one of the comfort foods that locals and tourists enjoy any time and any season. In other places in the Philippines, it may be called “bulalo”, but the Cebu Pochero has its distinct local flavor that you’ll love. It is basically beef and bone marrow with bok choy and corn slow cooked for hours. You’ll know it’s the perfect pochero when the meat falls off the bone when you touch it with a fork and the soup has that savory-sweet taste to it. You can check out Kusina Uno in Mandaue or Marjo’s Pochero in Cebu City near Cebu Capitol.

• SuTuKil. “SuTuKil” is an abbreviated term for three commonly practiced seafood cooking styles in the Visayan region, and that is, “Sugba”, “Tuwa”, and “Kilaw”.  “Sugba” or “to grill” is almost a default cooking style especially because most restaurants have a wide variety of fresh catch of fish and other seafood. “Tuwa” or “to stew” is also a common method in preparing a seafood dish. Like its Tagalog version called “Tinola”, you combine seafood with vegetables such as cabbage, pechay, or bok choy, tomatoes, and ginger and allow it to simmer. Lastly, “Kilaw” means “to eat raw”. It is a local version of the famous Japanese dish called “sashimi” wherein you fillet fish or choice of seafood and allow it to sit in vinegar along with other ingredients like tomatoes, ginger, onion, and sometimes, green mangoes, just like a salad. Best places to try SuTuKil are the following: STK ta Bai near Capitol Cebu or Sutukil Seafood Market Restaurant in Punta Engano, Mactan.

• Mango Pizza. Tired of the usual pepperoni and cheese pizza? Try this sweet twist to your favorite snack – mango pizza! Decadent sweet mango puree sauce topped with green peppers, mushroom, and cheese.  The Pitstop Restaurant in Capitol Site Cebu offers this delightful treat since 2015.

• Siomai and Ngohiong. If you want to get a quick snack or just craving for cowboy-style dimsum, then you should definitely check out Siomai sa Tisa, Kuya Jeff’s Siomayan, and Ngohiong Express. Siomai and ngohiong is the perfect pair to go if you’re craving for Chinese food but on a budget. This combo along with the famous puso or hanging rice and a bottle of ice-cold softdrinks will definitely satisfy your cravings.

• Halo-Halo. Just a few blocks from Siomai sa Tisa, you can see a lot of food stalls that offer budget-friendly halo-halo. Grab a special halo-halo at Melton’s Halo-Halo in Katipunan St. After that sumptuous dimsum meal or any Cebuano must-try food you intend to try, this Filipino dessert will cap of your Cebuano food adventure. The term “halo” which means “to mix” describes how you should enjoy eating this dish. In each halo-halo serving, you will find a combination of sweetened banana, sweet potatoes, sweet beans, gelatin, tapioca, leche flan, ube halaya, shaved coconut, corn flakes, and many more (depending on where you get your halo-halo) over shaved ice and milk, and topped with a scoop or two of your choice of ice cream. If it doesn’t sound like a heavenly dessert for you, then I don’t know what is.

Cebu is not only a place to go for its scenic tourist spots and beautiful beaches. The foods that locals typically consume on a regular basis gives you an idea that Cebuanos love to eat and socialize at the same time, evident in how most of the top foods listed are predominantly street food or dishes that can be shared by a group. So, the next time you plan to have a vacation, plan a two-three day tour in Cebu and be amazed of what the city has to offer.

Learn Tagalog

Learn Cebuano

Learn Ilocano

Jocelyn Medico

A writer by heart who is fascinated with topics related to the Philippines, motherhood/parenting, self-development, health and lifestyle, food, and travel.

The post %%http://learnfilipino.org/filipino-culture-lifestyle-language/%% appeared first on %%http://learnfilipino.org/%%.

See Product Selections

The famous Filipino Adobo food is not only a famous movie but now a famous Adobo T-shirt.  I was looking for a great shirt to endorse for our Learn Filipino customers and I stumbled on this adobo shirt which is pretty popular online. How did it become popular? Filipinos love for Adobo foods is pretty popular.  In the US, it is popular for Filipino, Latino and Asian parties. While the adobo dish and cooking process in Filipino cuisine and the general description of adobo in Spanish cuisine share similar characteristics, they refer to different things with different cultural roots. While the Philippine adobo can be considered adobo in the Spanish sense, a marinated dish, the Filipino way is much more specific to a cooking process (rather than a specific recipe) and is not restricted to meat. Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaves, black peppercorns, and soy sauce. It is served with white rice.  It was traditionally cooked in small clay pots (palayok or kulon); but in modern times, metal pots or woks (kawali) are used instead.  Chicken and pork are the two most commonly used meats in making adobo while water spinach (kangkong), okra, banana flowers (puso ng saging) and eggplants are the favorites among vegetarians.

Filipinos in the USA love for parties, karaoke, watching NBA and Football, and Manny Paquiao’s games makes Adobo even more popular.  We brought our cuisine to where we live now whether it be in the US, UK, Canada or anywhere in the world and when we want some fun party, eating adobo is always part of the fun.  Everyone who we introduce this adobo asks us how we do it and it makes a great topic to talk about. It’s our way of introducing the Filipino Culture and influencing a great fellowship among other nationalities. You know that when you meet a Filipino, they love foods and they want to talk about theirs. Wear adobo shirt and you will create a welcoming atmosphere when meeting Filipinos.  – noun: adobo; plural noun: adobos

Try the Most Popular Type – Chicken Adobo from Epicurious.com

Ingredients

• 8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
• 1 1/2 cups distilled white vinegar
• 3 garlic cloves, crushed
• 2 bay leaves
• 1/2 tablespoon whole black peppercorns, crushed lightly
• 3/4 cup soy sauce
• 3 tablespoons vegetable oil
• cooked rice as an accompaniment

Preparation

1. In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
2. In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.

See Product Selections

Filipinos love for Adobo foods, imported goods (made in the USA), and well-known brands is a part of the Philippine Culture and these are some of the Adobo Shirt designs that depict the said culture.

Everyone loves that these shirts are available on Amazon and has many versions available for Free shipping and 2 days for Prime members.

>>> See More Asian Products

The post %%http://learnfilipino.org/filipino-culture-lifestyle-language/%% appeared first on %%http://learnfilipino.org/%%.

From left to right (balut, pancit, kare-kare, lechon, sinigang, leche flan, puto, pandesal, halo-halo)

Filipinos are known for their hospitality, and food is always a part of it.  When you visit someone’s house, all they want is to keep and entertain you.  They always come up with an idea of preparing foods to better entertain their visitors.  Filipino Food is becoming known and is now a sprouting industry internationally.  Some popular Filipino foods like balut, pancit or pansit, puto, kare-kare, leche flan, lechon, and sinigang and Halo-halo made it to the Oxford Dictionary.  In order for a word to be included, the Oxford English Dictionary requires several independent examples of the word being used and evidence that it has been in use for a reasonable amount of time.

Balut – It is a developing bird embryo (usually duck or chicken) that is boiled and eaten from the shell. It originated in the Philippines and is commonly sold as street food.

Pancit “Pansit” – Pancit is prepared in many ways. Some popular preparations made of pancit are pancit bihon, pancit Malabon, pancit canton, pancit habhab, pancit Miki.

kare-kare – Stewed oxtail (sometimes pork hocks, calves’ feet, pig feet, beef stew meat, goat and chicken meat, and occasionally offal or tripe) complimented with savory peanut sauce and shrimp paste.

Lechon – It is a whole roasted pig influenced by the Spaniards. The word “lechon” originated from the Spanish referring to suckling pig that is roasted.

Sinigang – A soup or stew (made of pork or fish) characterized by its sour and savory taste most often associated with tamarind or guava.

Leche flan (also known as crème caramel and caramel custard) – It is an egg and milk based dessert with a soft caramel on top.

Puto – A Filipino steamed rice cake eaten as a dessert or served as a snack.  It may be served with savory dishes like dinuguan and pancit.

Pandesal – It is a crispy bread roll made of flour, eggs, yeast, sugar, and salt. Some prefer this bread for breakfast.

Halo-halo – It is a mixture of shaved ice, evaporated milk, boiled sweet beans, coconut, sago, gulaman, steamed corn, and some fruits like jack fruit with ice cream or leche flan as toppings.

A traditional style of setting up a Filipino Dining Table. Everyone calls it Boodle Fight!

Facts About Philippine Cuisines

• The style of cooking is from Austronesian origins to a mixed cuisine of Indian, Japanese, Malay, Chinese, Spanish, and American.
• The Philippines was colonized by Spain for more than 300 years beginning 1521, and it changed the ever growing amalgamation of unique tastes that is distinctly Filipino.
• The methods of cooking are mainly boiling, steaming and roasting.
• Ingredients are mainly obtained locally. People raise animals, grow vegetables and herbs in their backyards or on the farms, most especially those who live in the countryside. Fresh foods that are bought in stores are mostly locally grown.
• Central Philippine cuisines are known for their chili hot dishes.
• Northern Philippine cuisines are known for their bagoong (fermented fish or anchovy) flavored dishes like Pinakbet or Dinengdeng. Some other popular foods are bagnet (deep fried pork), longganisa (Ilocos and Pampanga version – Philippine sausage), tocino in Pampanga (marinated meat), pulutan (roasted or fresh meat), pansit (Batac Miki, Cabagan), bibingka (baked rice or cassava).
• Southern Philippine Cuisines are known for their spices like turmeric, coriander, lemon grass, and cumin (not commonly used in Filipino cooking), and ginataang manok. They have abundant root crops like potatoes, cassava roots, and yams.
• Seafood is popular as a result of the abundant ocean waters around the archipelago.
• Some exotic popular foods are balut, dinuguan (chocolate meat (for foreigners) – it is made of pork blood and pork meat), salagubang (beetle), crocodile sisig (made of crocodile meat), Tamilok (made of a worm from Mangroves).
• Some popular street foods are fried fish balls or squid balls, taho (made of fresh silken soft tofu, sago pearls or tapioca pearls, and arnibal for sweetener), kwek-kwek or tokneneng (boiled eggs dipped in orange batter and deeply fried), kikiam (made of ground pork and vegetables wrapped in bean curd sheets), banana cue (deep fried bananas with brown sugar), camote cue (deep fried sweet potatoes with brown sugar), mais con yelo, binatog, halo-halo, chicharon bulaklak (pork omentum boiled that is seasoned and deep fried).
• Some popular desserts are puto (made of rice flour, sugar, and cheese), leche-flan, suman (steamed sweetened rice with coconut), and bibingka (made of rice or cassava flour with coconut and grilled), macaroni salad, fruit salad, buko salad (made of coconut). Anything sweet is for dessert.
• Bagoong or patis (fermented fish or anchovy), gata (coconut milk), toyo (soy sauce), vinegar, chili, ginger, onions, laurel, pepper, and salt are some of the popular ingredients or spices used in preparing Filipino foods. They are always present in every Filipino household kitchen.
• A variety of fruits and vegetables are mainly used for cookings like bananas, pineapple, guava, papaya, tamarind, tomatoes, and spring onion.
• The most popular main dish and considered national dish is Adobo (made of meat, seafood, or vegetables marinated in vinegar, soy sauce, and garlic, which is browned in oil, and simmered in the marinade).
• The most popular soups are Sinigang and Tinola (Sinigang is usually made of pork or fish with tropical vegetables and tamarind or guava for flavoring.  Tinola is made of chicken stewed in broth with fruits or vegetables (papaya is commonly used).
• Typically, a Filipino meal is served 3 times daily (breakfast “almusal”, lunch “tanghalian”, dinner “hapunan”, snacks “merienda” in between meals).  Steamed or fried rice is always a part of every meal and is the most popular staple food for Filipinos.
• Food is served all at once and not in courses. Drinks are usually offered during or after a meal.
• Cutlery (knife) for eating food is not a typical item found on Filipino tables. However, Filipinos usually eat with spoon and fork together. (Related Story: Montreal-Philippines Cutlery Controversy)
• Some popular staple foods are rice, mongo, black-eyed pea, and corn. These are the popular foods that Filipinos serve when typhoon or hurricane occurs.
• Other popular dishes across the country are afritada, sisig, crispy pata, laing, chicken inasal, taba ng talangka, bulalo, arroz caldo, kamaro, ilocos empanada, puto, betute tugak, pinangat, pinakbet, sinugno, tapa (cured beef), lumpiang ubod, bicol express, relyenong alimango, inihaw na panga ng tuna, fish kinilaw, kuhol sa gata, sinanglay, mechado (larded beef in soy and tomato sauce), inihaw na liempo, empanada de kaliskis, camaro rebosado, bibingka, suman, champorado, buco pie, ensaymada, pastillas de leche, puto bumbong, taho, halayang ube, embutido, turon, lumpia.
  

  Vegetables are produced locally.

Learn How to Pronounce some Popular Filipino Foods

almusal - breakfast tanghalian - lunch hapunan - dinner merienda "meryenda" - snack adobo arroz caldo bagnet bagoong bibingka bulalo dinengdeng empanada halo-halo inasal kare-kare laing longganisa "longaniza" lumpia pandesal pancit "pansit" patis pinakbet pinangat pulutan puto sinigang taho tapa tinola turon

More translations on foods.

>>> Read more stories about the Filipino Culture while you learn the basics of the Filipino Language.

Other Lessons: Learn Tagalog; Tagalog Video Lessons

Do you need Free Translations? 

Submit your text to FREE HUMAN TRANSLATIONS.

Do you want to be a Contributor?

The post %%http://learnfilipino.org/filipino-culture-lifestyle-language/%% appeared first on %%http://learnfilipino.org/%%.

Hannah’s Resort, Paoay Church, Paoay Sand Dunes. (Find out more information about scenic spots to visit in Ilocos including La Union and Pangasinan in this article.)

Audio translations for useful Ilocano words can be found below. Hovering underlined texts gives you Tagalog and Ilocano translations.

Are you visiting Ilocos soon?  Ilocos is defined for its beautiful beaches, sand dunes, historical structures, and great mountains.  Ilocanos are known for their thriftiness.  Why? I don’t really know the exact answer. It could be the fact that their mindset is to keep their money for important things that their family needs.  It could be the thoughts of sending their kids to the best schools, which is a great deal of expense.  It could be the pressure of owning a house or having a nicer house. Of course, there are many shopping areas in the neighborhood and this means that people are fond of shopping and contradicts the thought about thriftiness. Forget about thriftiness, but think about hospitality, and it is what Ilocanos are good for, that is why Ilocos is one of the most visited places in the Philippines by tourists.  The friendly Ilocano atmosphere is very welcoming to many who are visiting the place.

Ilocos Norte and Ilocos Sur are neighbors and they share pretty much the same local culture as far as values, foods, beaches, historical spots are considered.  It is situated in the Northern part of Luzon.  Ilocos is accessible through an airplane or a bus from Manila.  It is about 7 hours to Ilocos Sur and 8 hours drive to Ilocos Norte.  People who are in the business prefer the airplane.  If your plan is to visit Ilocos Norte and Ilocos Sur and planning to stay for the most in these places, then reaching your destination is easier through an airplane.  Riding the bus is a good option also.  Some top of the line buses that give you a comfortable ride are Fariñas, Maria De Leon and Partas.  These bus lines offer the deluxe type of buses which are equipped with restroom, comfortable seats, and wifi.  Having a road trip gives you the option to see beautiful structures and scenic spots along the way plus the opportunity to buy good stuff on side streets.  The view of the oceans while riding on a bus is one of the highlights you won’t like to miss.  If you are coming from Manila, you will pass through Pampanga, Tarlac, and La Union before you reach Ilocos Sur and eventually Ilocos Norte.  Ilocos region comprises 4 provinces: Ilocos Norte, Ilocos Sur, La Union and Pangasinan.  On a trip to Ilocos, you will see pretty much of La Union on the way. Pangasinan is a little bit west of La Union, which is out of the way.  Some people love to see the whole Ilocos region as a package when they travel to the North.  If you plan on that, there are hotels mainly in the capital city of each province, but some small towns are not exempted from having good ones also.  The cities are; Laoag city in Ilocos Norte, Vigan in Ilocos Sur,  San Fernando in La Union.  And yes, these places are now in your favorite Google Maps for your exploration if planning for a travel.

Vigan, Ilocos Sur (Find out more information about scenic spots to visit in Ilocos including La Union and Pangasinan in this article.)

Ilocos Sur

Ilocos Sur’s Mestizo District is found in the City of Vigan. It contains the largest concentration of ancestral homes and other colonial-era architecture in the Philippines, built by Chinese merchants who settled in Vigan.  The houses are still preserved and maintained by the Ilocos Sur Tourism Information Center.  The district is included in the list of UNESCO World Heritage Sites in the Philippines.  St. Paul’s Cathedral is known as the Vigan Cathedral.  This church’s most prominent feature is its separate belfry, built 15 meters away from the main structure.  The structure was built in “earthquake baroque” style, meaning it has thick walls and buttresses that can sustain strong natural disasters.  The Palacio de Arzobispado, or the Archbishop’s Palace, was built in 1783, and it served as the official residence of the Archbishop of Nueva Segovia.  Currently, it is the only surviving 18th-century archbishop’s residence in the Philippines.  Inside, it is the Museo Nueva Segovia, a museum which showcases archdiocesan archives, a throne room, antique portraits of bishops, manuscripts, and other religious artifacts from various colonial churches all over Ilocos Sur.  Burgos National Museum is the former residence of the martyr Padre Burgos, a member of the GOMBURZA priest triumvirate, is now a museum exhibiting various treasures and antiquities depicting the Ilocano culture and society.  A display of Padre Burgos’ memorabilia can also be found in the area.  Santa Maria Church, a Baroque masterpiece found in Santa Maria, Ilocos Sur is included in the UNESCO World Heritage List.  It was built on a hill elevated from the central town plaza together with its distinctive bell tower.  Other places to see are Baluarte Zoo owned by famous Chavit Singson,  Noah Bulanos in Narvacan and many more!

Bangui Beaches, Patapat Bridge, Madongan Dam, Laoag City’s Bell Tower, Dragon Fruit Farm (Find out more information about scenic spots to visit in Ilocos including La Union and Pangasinan in this article.)

Ilocos Norte

Paoay Church is one of the most popular structures visited in the Ilocos Region.  It is one of UNESCO’s List of World Heritage. This beautiful old church was built and completed in 1710 in honor of St. Augustine and one of the finest examples of Baroque architecture in the Philippines. Bangui Windmills have been steadily gaining popularity among travelers to the Philippines.  These energy generators standing proudly at Bangui Bay were prominently featured in one of the country’s tourism advertisements, firmly asserting its status as a tourist destination.  Laoag City is the capital city of  Ilocos Norte and is a home to a selection of tourist destinations, including Marcos-era mansions and a Spanish-inspired Fort Ilocandia Resort hotel. More importantly, the city is rich in heritage amidst its developing economy, making it a significant yet convenient traveler’s pick.  Paoay Lake’s freshwaters not only offers the tourist a magnificent view of the Ilocos landscape, but it is also a biodiversity hotspot, elevated as a national park and protected area.  Malacañang of the North was once the official residence of former President Ferdinand Marcos in Ilocos Norte.  This palace is now a museum showcasing memorabilia owned by its previous occupants.  It also presents a great view of the Paoay Lake.  The Marcos Mansion which is the ancestral house of the Marcoses has been converted into a museum displaying souvenirs of the late President Marcos’ 20-year reign. It also houses the preserved body of the late President.  Fort Ilocandia’s sprawling complex south of Laoag is a great getaway up north.  Aside from the estate’s beautiful architecture, Fort Ilocandia also has great restaurants, a shooting range, paintball, archery and a variety of water sports.  It also offers a tour of the nearby Suba or Paoay sand dunes where it is now a great area for sandboarding.  Pagudpud is hailed as the “Boracay of the North,” with the gazillion tourists.   The secluded Maira-ira Beach is commonly known as the blue lagoon brings the vacationer a most sought-after relaxation, as there are hardly any visitors on these fantastic shores.  Hannah’s Resort is one of the most popular resorts where you will see a match of the mountains, Disneyland (famous Disney characters are around the area) and New York (Statue of Liberty is standing tall overseeing the whole beach resort).  Some resorts in Ilocos Norte that can be considered worth visiting are Saud Beach Resort and Hotel, Casa Victoria Beach Resort and Restaurant, Kapuluan Vista Resort, Evangeline’s Beach Resort, Hannah’s Beach Resort, Polaris Beach Resort, Terra Rikka Beach & Dive Resort, Punta Garvida Resort, Punta Azul Beach Resort, Arinaya White Beach Resort, Keahana Beach Resort, Agua Seda, Kingfisher, Roq’s place, Northridge Beach Resort, Villa Carlina Resort, Casa Consuelo, Madrid Beach Resort, Punta Azul Beach Resort, Jun & Carol Beach Resort, Pagudpud Rinnovati, Pannzian Beach and Mountain Resort, Kapuluan Vista Resort, Alta Vista Ilocandia, Palm Grove Saud Holiday Complex, Apo Idon Beach Hotel, Villa del Nico, Maria Exaltacion Lodge, Britanya Lodge, Ria Grande De Laoag, Playa Tropical Resort Hotel.  One can also see a view of the Bangui Windmills, the magnificent power generators situated in Bangui Bay.  Dragon Fruit Farms are also becoming popular in Ilocos Norte.  locos Norte is aiming to become the “dragon fruit capital” of the Philippines.  Get a taste of the king of exotic fruits in Ilocos.  Other places and structures to see are the Kapurpurawan Rock formation and Cape Bojeador Lighthouse in Burgos Ilocos Norte, Pekkan Falls in Vintar Ilocos Norte, Madongan Dam in Dingras, Tanap Avis Falls in Burgos and many more!

Ilocos Pinakbet, Batac Miki, Dinengdeng, Royal Bibingka, Tupig, Ilocos longanisa, Igado, Bagnet (Below are more information about Ilocos Foods that are fun to try.)

Ilocos Foods

Don’t forget to taste some of Ilocos’ sumptuous dishes, foods or drinks like Pinakbet/Pakbet, Bagnet, Dinengdeng, Empanada, Ilocos longanisa, Igado, Pinapaitan, Pakbet Pizza, Tinubong, Ilocos bibingka or suman, Igado, Dinakdakan, Batac Miki and fresh sea foods.

Empanada –  Usually stuffed with pork longanisa or eggs  and vegetables rolled with rice flour colored with achuete oil for the orange color.  Some prefer vinegar or ketchup for dipping.  We have the Vigan version in Ilocos Sur and Laoag version in Ilocos Norte for this food . Each has a little bit distinct taste, but both are fun to taste.

Bagnet –  It is a crunchy pork belly (sometimes pork legs and other parts of a pig) that has been boiled, hung to dry, and then deep fried. You can find this dish both in Ilocos Sur and Ilocos Norte.

Pakbet or Pinakbet – A mixed vegetables usually eggplants, string beans, bitter gourd, okra and lima beans stewed with shrimp paste, bagnet, tomatoes, onions, and fermented fish sauce. The authentic Ilocano version uses small round eggplants, baby bitter gourd and seldom uses squash.

Dinengdeng or Inabraw – It is a mixed vegetable soup usually made of eggplants, some types of gourd, malunggay (Moringa) or vegetable tops like potato tops, string bean tops, saluyot, alukon etc. boiled with fish sauce.  Some prefer it without meat toppings, but some are fond of mixing it with bagnet, grilled fish, or dried shrimp.

Longanisa – The sausage of  Ilocos which is made of ground pork with lots of garlic, pepper, and vinegar.  There are Ilocos Sur and Ilocos Norte version.  Both are sumptuous and has a distinct taste.

Tinubong –  It is made of rice flour,  coconut meat, and margarine.  It is steamed in bamboo tubes. You can buy freshly made ones in Ilocos Sur.

Tupig – It is made of rice flour usually mixed with coconut meat, milk, butter or margarine and sesame seeds wrapped in banana leaves. This food is popular in Ilocos Norte.

Igado – It is made of pork meat plus liver mixed usually with bell pepper, peas, and carrots with lots of garlic, ground black pepper, and laurel.

Dinakdakan – It is a grilled pork cut into small pieces with pork brain mixed with vinegar, some garlic, and onions.

Pinapaitan – It is a very popular dish among Ilocanos.  The dish consists of goat and ox innards and its meat flavored with bile, tamarind, and chilies.

Pakbet Pizza – Yes, it is a well-known local pizza served with mixed Ilocano veggies plus anchovy (fermented fish).  Some local Pizza stores make the authentic ones though  Pizza Hut serves them also.

Basi – It is a fermented drink made of sugar cane.  It is Filipino’s inexpensive wine and wine lovers are fond of buying them anywhere in Ilocos. Some are homemade by the neighborhood.

Bibingka – Ilocos makes the best bibingka.  There is a hotspot in Ilocos Sur where buses stop for a taste of local freshly made bibingka.  It is made of rice flour or grated potato mixed with coconut milk, coconut meat, butter or margarine and cheese usually seated on banana leaves and grilled slowly to perfection.

Batac Miki – It is a noodle soup made of egg noodles simmered in homemade broths topped with bagnet and hard boiled eggs.  Miki is very popular in Ilocos but you can find the best ones in the plaza of Batac.

Lastly, Ilocanos are known for eating the well known “bagoong” (fermented fish) and a lot of sea foods. They are usually part of every Ilocano dining. There is much to explore about foods in the locality. Don’t forget to take home some good stuff if you think they are good for a present to your loved ones. You can also buy some of the locally grown or made products like garlic, tobacco, Ilocos vinegar and Ilocos wine for a cheaper price in the area.

Hundred Islands, Alaminos, Pangasinan. (Find out more information about scenic spots to visit in Ilocos including La Union and Pangasinan in this article.)

La Union and Pangasinan

There are cool places to see when you reach La Union.  Agoo-Damortis National Seashore is a great place to see.  It is declared the National Park in the municipality of Agoo, La Union.  Another one is San Juan Beach.  It is the “Surfing Capital of the North”, with stretched white sand beach facing the South China Sea and it is a must-go place for anyone who loves to surf and has a passion for water sports. The ideal surfing months are from November to February.  If you are on a road trip through a rented or private vehicle, you may consider going a little bit west of La Union to see the beautiful province of Pangasinan. Hundred Islands National Park is the coolest place to see in the province. This national park is famous for the beautiful islets dotting the coast of Alaminos City.  Cape Bolinao Lighthouse is great to see also. This lighthouse standing at Bolinao, Pangasinan was built by the Americans in 1903 on a 300-feet high promontory at the western section of Cape Bolinao.  Up to now it still sends signals to vessels passing by the nearby sea.  Manlaleuag National Park is another must-see place.  This forest area was declared as a National Park in 1940 and is a host to both scientists and tourists interested in the environment.

Learn the Ilocano Language

>>> Useful Words When Visiting the Place

to address an older lady - nana / manang to address an older guy - tata / manong to address a younger person (boy or girl) - ading How are you "nana"? - Kamusta ka nana? What is your name? - Ania ti nagan mo? Where is it? - Ayan na? Where is the place? - Ayan na diay lugar? What do you call this? - Ania ti awag na daytoy? How much? - Mano ti bayad na? Where is the store? - Ayan na ti pagtagilakuan? Where can I buy? - Panggatangak? How do I get there? - Kasano nga makapanak idiay? Is there a transportation to get there? - Adda pagluganan a mapan idiay? Is it close? - Asidegen? Is it far? - Adayo pay? Let's go. - Intayon. Let's stop. - Agsardeng tay man. Are you hungry? - Mabisin kayo? I am hungry. - Mabisinak. Let's eat. - Mangan tayon. Delicious! - Naimas! Let us find a rest room. - Agsapul tay man ti rest room. I am a visitor here. - Bisita ak ditoy. Ilocos is beautiful! - Napintas ti Ilocos!

Ilocos Foods 

Empanada Bagnet Pakbet; Pinakbet Dinengdeng; Inabraw Longanisa Tinubong Tupig Igado Dinakdakan Pinapaitan Pakbet Pizza Basi Bibingka Bagoong (fermented fish, anchovy) Marunggay (moringga tree) Saluyot (chorchorus herb) Patis (fish sauce)

>>> Read more stories about the Filipino Culture while you learn the basics of the Filipino Language.

Other Lessons: Learn Tagalog; Tagalog Video Lessons

Do you need Free Translations? 

Submit your text to FREE HUMAN TRANSLATIONS.

or CONTACT US.

Do you want to be a Contributor?

>> Read more stories about the Filipino Culture while you learn the basics of the Filipino Language.

Other Lessons: Learn Tagalog; Tagalog Video Lessons

Do you need Free Translations? 

Submit your text to FREE HUMAN TRANSLATIONS.

or CONTACT US.

Do you want to be a Contributor?

The post %%http://learnfilipino.org/filipino-culture-lifestyle-language/%% appeared first on %%http://learnfilipino.org/%%.

Tips: Underlined words in this article are translated to text. Click the buttons for audio translations.

I grew up on a farm.  My grandparents were farmers in the Philippines before they moved to the United States.  My father continued to cultivate the farms left by my grandparents.  I remember my parents taking me and my siblings to the farms frequently to pick vegetables then my mother would sell them in the market.  We grew up eating a lot of vegetables, most especially the Moringa.  Moringa oleifera is a very well known herb tree (considered to be very nutritious and a free vegetable in some parts of the Philippines, most especially the northern part).  I remember picking them a lot from the back of our house.  I liked eating them, but I disliked the fact that they were always available, so our family had to always eat them.  There is nothing special about a dish like Moringa, other than the fact that they are nutritious, which our parents would always reiterate.  Instead, I would be thinking about that it was free and they were always available all year round, so it was one way of saving us money for food.  Well, that thought was a while back but not now.

Moringa or Malunggay grows best in a tropical climate. Some parts of US like Hawaii, Florida and California grow them. – Photo by Ging de Lara, Hawaii

Moringa Oleifera (known as Malunggay in the Philippines) which is also called the Drumstick tree or horseradish tree grows best in a tropical climate.  When I was a kid, I was not aware of its nutritious value.  I just knew that it was always a free dish for most of the people in our place.  When I moved to Canada, I missed eating them, so I was asking my relatives if there was a place to buy them.  I have an aunt who travels often to Hawaii so she brings them back to Canada. So I was lucky because I always had my share.  I found out that since there are many Filipinos that live in the Islands of Hawaii and the weather is great for growing it, then pretty much every household grows them in their yard.  Maribelle, a friend from Hawaii told me, Filipinos call it their national flag.  I looked up online if it was possible to take the seeds and grow them in Colorado.  I desired it more once I knew the details of its nutritional value and they call it a miracle tree.  It reminds me of my mother telling me to eat them a lot so I won’t get sick.  She would always tell me that it is very nutritious and we could not afford to get sick.  That is why I got used to eating them because of my mother’s encouraging words, but most of the time persuasive.

A girl from the Philippines holding a leaflet of Moringa or “Malunggay”. – Photo by Imelin Cruz Cristobal, Philippines

Photo by Imelin Cruz Cristobal, Philippines

In the Philippines, almost all of Moringa’s parts have important applications in the industrial, pharmaceutical and food industries.  The plant roots are used for natural medicines for many people.  Its bark and seed pods are a good source for dyes and tannins.  Its leaves, stems, and twigs are used as feed for animals.  In so many countries like India and Africa, it is used in feeding programs to fight malnutrition.  Facts about its nutritious value are found at the USDA.

The first harvest of my 1-year Moringa or Malunggay in Colorado.

     I live in Colorado and tried to grow them here.  I kept them in our house with a grow bulb for the whole winter time.  I had them for a year now and get to eat some of its leaves already.  Since it is a big tree, I cut them to a height that is easy to maintain and it looks like they are surviving.  I hope to keep them for as long as I want.  My mother brought me some dried leaves from the Philippines and I use them for my coffee brewing, baking, and smoothies.  These are my ways of tasting it even when I am far from the Philippines.  I always have a feeling of being at home in the Philippines when I am eating them. It reminds me of everything when I was growing up, like the times of my early childhood and always being sick but then overcoming it.  I don’t know if the Malunggay had helped me to stay healthy after I was born with so much health issues.  We were always fed with a lot of vegetables which were free because my father was a farmer.

Eating Malunggay reminds me of the moments when my parents were having a hard time to put meals on the table, but they were always there to provide our meals.  It reminds me of a great-aunt from the neighborhood picking them for me whenever I visited home from my college years in Manila.  It reminds me of my father bringing them to Manila (10 hours drive from home) because my siblings and I were fond of eating them.  It reminds me of my mother always cooking them for a dish and when     I got home I could smell it a lot.  It also reminds me of the household I moved in after my college years because it was one of the favorite foods there.  That household I moved in had people that did not have the means to make money for a time, but we were able to help each other survive because we just loved free stuff including the Malunggay.  It reminds me of Auntie Mameng (sadly I won’t be able to see her again the next time I would visit the Philippines because she recently passed away due to an accident), and our great neighbor who was fond of sharing her own trees if our trees ran out of leaves.  It reminds me of relatives from far away countries requesting a Malunggay dish and it was always a dish that everyone would get excited about when we have our get together.  It reminds me of folks from Hawaii who always share their Malunggay trees and meals on facebook.

All parts of Moringa are edible. They are great for tea, coffee, smoothies, ice cream, add-on to soup, spices for pasta and, bread most especially the famous Pandesal bread from the Philippines.

While most love the city life, and I have my own share of living in big cities but, I am always reminded of how simple life is from where I grew up.  This food brought great memories to my family, neighbors, and relatives.  Though I am far from old neighbors, relatives, and my parents, my brother’s family and his kids, I always find a connection to them by remembering Malunggay and how we have great memories of sharing this simple food together.  It always gives me the excitement of visiting the farms and being reminded of the memories of growing up.  This part of my life helps me to stay grateful for whatever I have now in my life, even in my moments of challenges and hardships.  It helps me to always remember great people in my life even from a distance.  It reminds me never to forget and always be proud of where I came from because they make a big part of who I am now.

Below are statements shared by friends and relatives of their knowledge and love for Moringa or Malunggay.

It is widely known as a power food (and food for the poor) in the Philippines.  The “malunggay” leaves and flowers had always been part of the meal served at our dining table since childhood. We didn’t have to worry about what we need to eat next to our steamed rice because these trees, just by stem-planting, can naturally grow anywhere – in the backyard, in our garden, near our garage, or even in front of our house, where we can just go and break some stems holding these leaflets, take these from its stem and right away, they are ready for cooking.  These smooth-edged almost round in shape leaves with a size of 1cm x .75cm can be prepared in various ways like “inabraw”, “tinola” or salad.  What I love most is the “inabraw” or “dinengdeng” wherein the clumps of leaves are put in a boiling water after the ginger and fish sauce commonly called as “bagoong” have been simmered.  We may add 2 spoonfuls or three of sun dried prawns which we call “aramang” and mushroom or charbroiled mudfish or any kind of fish whatever suits our taste or simply pieces of boiled root crops as seen in the photo to make a sumptuous “inabraw”.  Over the years, this exotic dish is never missing in every Ilocano dining table not only because of its power packed nutrients we rarely find in other veggies but also because these leaves are cheap (i.e. a quarter per bundle).  Or your neighbor who has some can take them from his tree and give it to you for free! – Imelin Cristobal, Manager, Ilocos Norte, Philippines

 

“Marunggay” (Ilocano term) is one of my favorites because of the versatility to go with anything.  The leaves, fruits and flowers are all edible.  I know it is nutritious but not really sure of the nutritional value.  I would research that if I were you.  Greens are very high in iron and fiber. We grew up eating marunggay and it has always been a part of our lives. –  Maricel Fontenot, Head Nurse, Texas, USA

 

“Marunggay” (Ilocano term) is my favorite and it depicts a true blood Ilocano in me.  I have a few Marunggay trees in our front and backyard here in the Metropolis.  So it’s always available.  We don’t need to buy the leaves, flowers and  fruits.  They are always available for my favorite foods like “dinengdeng”, “pinakbet” and add-ons to “tinola”, “lauya”, “mongo”, and so on.  Don’t you know that we have Marunggay pandesal, bread, Marrungay-flavored corn chips, pizza and  ice cream?  “Naimas” and being a physician, Marunggay is healthy, nutritious, and can fight many diseases, among them are cancer, heart disease and infections.  So let’s eat marunggay often. – Roy Julian, Medical Doctor, Manila, Philippines.

Coffee with “malunggay” is a daily treat for me.

Credits:Thanks to all friends and relatives who took time to share their photos of Moringa trees and their love to eat them. LearnFilipino wishes to use your photos for the next articles. The team wishes to receive more stories on this topic. Photos on Moringa dishes will be appreciated. Please give us a shout at our Volunteers page!

>>> Read more stories about the Filipino Culture while you learn the basics of the Filipino Language.

Other Lessons: Learn Tagalog; Tagalog Video Lessons

Do you need Free Translations? 

Submit your text to FREE HUMAN TRANSLATIONS.

Do you want to be a Contributor?

The post %%http://learnfilipino.org/filipino-culture-lifestyle-language/%% appeared first on %%http://learnfilipino.org/%%.