What exactly is Filipino cuisine? It is not
an easy question. Is it adobo, sinigang, pochero, paella,
kinilaw? Or is it the all-time favorite lechon?
With the years of colonization by the
Spaniards, the Japanese, the Americans, not to mention our own Malay origins, we dare say
that Filipino cooking is both culture and art. With the passing years, Filipino
cooking has evolved and developed into what we now proudly claim as our Filipino cuisine,
a distinct blend of the varied culinary influences that we have adapted.
Spanish influence is evident in our guisado,
profusely using rich olive oil, tomato sauce and sausages, very much apparent in our relleno, pochero, mechado, paella,
in stark contrast to the simplicity of our native pinasingaw, pinangat,
sinugba or kinilaw dishes.
The Americans left their own indelible
mark, very obvious in our salads, sandwiches, casseroles, and the convenience foods
offered by fastfoods.
Trade with the Chinese, Indians, Arabs, and
the Japanese left their own mark on the siopao, curry, shawarma, tempura, respectively,
with the chinese influence heavy on our various pancit preparations, siomai, lugao, buchi,
But happily, this unique blending of the
flavors of the east and the west has produced our very own culinary style that any gourmet
worth his hat cannot resist. Filipino dishes with their play of colors and textures
enhanced by the fine craftsmanship and skills of our own Filipino chefs have never failed
to impress food lovers the world over.
As a salute to the centennial of our
independence as a Filipino nation, we present to you our choice of Filipino dishes that
never fail to draw raves from food lovers and gourmets alike.
The famous Adobo considered
the quintessence of Filipino cookery; Pinalutong na Hipon made crispy with White King Twin Mix.
Rellenong Manok, given a new twist with White King Twin Mix and
Pochero, with their Spanish influence made flavorful with pork sausage and
chorizo bilbao, respectively. The ubiquitous Kare-Kare conveniently prepared with White King Kare-Kare
Mix for a quick and easy dish.
End the meal with a variety of minatamis
topped with a scoop of any of Selecta’s
Classic Ube and Macapuno or Mango Ice Cream.
And to complete this elegant repast, a
delightful cup of steaming, black Batangas Barako coffee - one of the world's best.
Relish the moment and be glad Pinoy cuisine
has come of age.