Everything from Soup to Pili Nuts
The Spotlight Is In – For Philippine Cuisine
by Beverly Jones
I will be honest and upfront, I used to write so many features about different luxury restaurants in different hotels and in different countries but I must say this one is totally organic. Don’t get me wrong; what I meant is this will be as easy as pie because I apparently grew up cherishing and loving all these type of foods.
Next thing I know, I had several titles that I had in mind. Guess my mind couldn’t just stop thinking about the savory sopas, to the international superstar chicken adobo, down to the indigenous pili nuts that makes me the ‘busy popcorn on a skillet’. I actually want the title to be ‘EAT and FUN’, apparently, because Philippine Tourism tagline is apparently “It’s more fun in the Philippines” but then again I thought that everyone already knew it. I thought of ‘COOK TO PERFECTION’ as most Philippine dishes are cooked perfectly but how about those that you don’t need to cook. Like fruits best served fresh. So I thought of making it ‘GOING BANANAS’ where Philippines is famous for, which means being excited but it can also mean behaving crazy so I scraped it off.
Then I thought of something natural – Filipinos eats with utmost passion, from a wide variety of breakfast choice like tapsilog, a mixture of tapa for tap (dried or cured beef) sinangag for si (garlic fried rice) and log for itlog (fried egg), because of the craze for this wildly delicious meal that thrills your appetite in the morning, tap-si-log has spawned many other dishes like chick-si-log (chicken-sinangag-itlog), bangsilog (bangus/milkfish-sinangag, itlog) cornsilog (corned beef-sinangag-itlog).