Filipino Cuisine

Pichi pichi

2010-03-13T00:12:00.003+08:00

This sticky dessert has always been able to make my meal complete. Its taste never seems to elude my liking. I've always liked this since I was a kid, and still can't get enough of it today. Its a good choice to bring to parties and gatherings for people and friends to enjoy.

Pichi-pichi is a Filipino dessertmade of coconut and cassava or kamoteng kahoy, another delicious cake or “puto” enjoyed by many Filipino, especially in parties. This Filipino delicacy was introduced in Quezon province, Philippines.

Estimated preparation and cooking time: 1 hour 20 minutes

Pichi Pichi Ingredients:

1 – 1/2 cups grated cassava
food coloring (optional)
1 cup sugar

1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled ( or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
1/2 tsp lye water* “lihiya”
grated coconut for topping

Cooking Instructions:

Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava and then add the lye water drop by drop mixing well as you do so.
Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture becomes translucent.
While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.

sources: http://www.pinoyrecipe.net/pichi-pichi-recipe/
image from: marketmanila.com

Sinigang

2010-03-06T13:24:00.010+08:00

Sinigang na baboy, one of the most popular Philippine dishes, is attributed to its slightly sour taste and not to the meat’s flavor. It consists pork simmered in a sour broth or other souring agents like unripe tamarind leaves, guavas, tomatoes, and kamias. Some of the vegetables which are combined with the soup are usually kangkong (water spinach), gabi (taro), siling labuyo (red chili), and malunggay leaves. To complement the flavor of the dish, there are several other vegetables cooked in sinigang such as okra, string beans, sitaw, eggplant, and tomatoes. There are varieties of Sinigang such as Sinigang na baboy, Sinigang na baka, Sinigang na isda, and Sinigang na hipon. Though considered a soup, it is not eaten as it is, but rather served with rice which makes a delightful dish.

Ingredients:

1 Kilo Pork (cut into chunk cubes)
12 pcs Tamarind (Sampaloc) or sampaloc mixed
1 big Onion (diced)
6 big tomatoes (quartered)
2 pcs Radish (sliced)
1 bundle Sitaw Stringbeans (cut into 2″ long)
1 bundle Kangkong (cut into 2″ long)
Salt and Patis to taste
6 cups water

Procedure:

1. Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside.

2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.

3. Add onions, tomatoes and Tamarind juice.

4. Add in all the vegetables.

5. Season with salt and Patis to taste.

6. Serve hot.

Sources:

http://kumain.com/sinigang-na-baboy/

http://www.thephilippineisland.com/philippine-recipes/filipino-sinigang-na-baboy-sour-soup-pork-recipe.html

Image source:

http://shawcute.wordpress.com/2009/11/22/sinigang-na-baboy/

Ginataan

2010-02-27T18:18:00.002+08:00

Ginataan is a Filipino term for food cooked with coconut milk. This dish has different variations. It is a dish mixed with lots of different ingredients some may put fewer ingredients or more but it really depends on what they want, while some only make ginataang mais which is sticky rice and corn cooked in coconut milk. It takes time to make this because they need to prepare all the ingredients before they can cook it. This is one of the most famous dishes in the Philippines. This dish is mostly eaten for an afternoon snack (merienda).
Ingredients:
• 250 grams of sticky sweet rice flour
• 6 saging na saba or bananas sliced
• 1 can of coconut milk
• 250 grams of ripe langka or jackfruit (fresh or canned)
• 6 pandan leaves for more flavor or 1 tsp vanilla
• 200 grams cooked tapioca balls or sago
• 225 grams sweet potato or kamote cubed
• 300 grams or white sugar
• 225 grams of taro root crops or gabi
• 1 can of coconut cream
To make this dish, you must first combine the rice flour with 250 ml water and form it into small balls (bola-bola). Then you must place the coconut milk into a casserole and bring to a boil. When the coconut milk is already boiling you may already add the tapioca balls (sago), sweet potatoes (kamote), taro root crops (gabi). Then cook it for 5 mins. You must stir constantly to avoid the ingredients from sticking to the bottom of the pan or sticking to other ingredients. After 5 mins, you may now add the saba, jackfruit and sticky rice balls. To know if your dish is ready the sticky rice balls should be floating to the surface. When ready you may already stir in the sugar and the coconut cream for a tastier snack. Now, your dish is ready to serve.

Source: http://www.carinderia.net/recipes/ginataan.html

Grilled Pork Skewers

2010-02-20T11:26:00.003+08:00

Grilled Pork Skewers, or most commonly known by Filipinos as barbecue, may not have originated from the Philippines but it became a huge part in our culture. This scrumptious marinated pork on a stick can be easily found along the streets. It is commonly sold alongside the Filipino favorites - isaw ng baboy, isaw ng manok, dugo, bituka, paa ng manok, etc.

Barbecue is also one of the preferred food choice especially when it comes to parties and simple get-togethers. It is not only delicious, but also it is easy to eat because the pork is on a stick. The amount is not overwhelming for it is chopped into small portions before putting it on a stick.

Before the fun of grilling the barbecue above the burning charcoals, it is very easy to make. Almost all of the ingredients needed can be found on your regular Filipino kitchen.

Filipino Pork Barbecue Recipe (Pork BBQ on Stick)
1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
1/2 cup of banana or tomato catsup

•Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
•In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbecue)
•Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
•Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbecue.
•String the pork on the skewers.
•Over live charcoals, barbecue the pork on skewers until each barbeque is cooked – turning every few minutes on each side and basting the leftover marinate on the barbecue.

I have tried this recipe myself. I can tell you that the effort you have exerted in preparing this recipe is all worth it once you've had that first bite of this delectable cuisine.

http://www.filipinofoodrecipes.net/pork_barbeque.htm
http://img24.imageshack.us/img24/1180/513image1t.jpg

Take Kare Kare of me!

2010-02-14T20:44:00.004+08:00

Scrumptious. Delicious. Amazing.

These are some words to describe one of the most loved and appreciated delicacy in Filipino history. Kare Kare is a staple in all Filipnio gatherings. The combination of the ingredients create an explosion that will make your mouth water.

Here's one way to enjoy your very own Kare Kare :)

Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)

•1/2 kilo oxtail, cut 2 inch long

•3 cups of peanut butter

•1/4 cup grounded toasted rice

•1/2 cup cooked bagoong alamang (anchovies)

•2 pieces onions, diced

•2 heads of garlic, minced

•4 tablespoons atsuete oil

•4 pieces eggplant, sliced 1 inch thick

•1 bundle Pechay (Bok choy) cut into 2 pieces

•1 bundle of sitaw (string beans) cut to 2″ long

•1 banana bud, cut similar to eggplant slices, blanch in boiling water

•1/2 cup oil

•8 cups of water

•Salt to taste

Procedure:
•In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

•In a big pan or wok, heat oil and atsuete oil.

•Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

•Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.

•Serve with bagoong on the side and hot plain rice.

SOURCE: http://www.pinoyrecipe.net/kare-kare-recipe/

Chicken Tinola

2010-02-05T22:52:00.004+08:00

There isn’t much I can say about this dish except that I really enjoy eating it. Gulping down the soup that warms your body and eating the soft meat of the chicken really makes my meal worth it. It isn’t just good to the taste, but it is also very easy to prepare. Theres nothing else I can say, actually but I would encourage you to try this exceptional Filipino dish

Here are the ingredients and instructions for preparations

1/2 kilo chicken, cut into serving pieces

4 cups chicken stock

2 cloves garlic, crashed

1 tbs crushed ginger

2 tbs sliced onion

1 medium green papaya or sayote, peeled, cut into diagonal thick slices

3 cups chilli leaves; or spinach; or pechay

Sautee garlic, onion, ginger. Add chicken and stir until partly cooked. Pour in chicken stock. Boil until meat is completely cooked. Add papaya and toss in spinach . Simmer for 5 minutes. Season with salt and freshly ground pepper. Serve in a soup bowl.

source: http://www.camperspoint.com/spip.php?article112

image from: http://mamababylove.files.wordpress.com/2009/07/tinolang_manok.jpg

Maja Blanca

2010-01-29T00:33:00.002+08:00

Maja Blanca or Coconut cake is an easy dish to prepare. It doesn't need a lot of ingredients to make and doesn't take that much time also to prepare this dessert. However, just like other Filipino delicacies, a lot of variations have been made in preparing this. I think one of the most famous is the Maja Blanca mais (corn).

Here are the ingredients:

1/2 cup cornstarch
1/2 cup sugar
1/4 cup water
2 cups coconut milk
3 cups grated coconut
3 tbsps. corn kernels

As i've said, the procedure in making this is easy.
First, mix the 1/2 cup cornstarch, the 3 tbsps of corn and the 1/2 cup sugar in a bowl or any container. Add water and mix well. Then, in a saucepan, boil the coconut milk and gradually adding the mixture of cornstarch and sugar. Let it boil for 5 mins or until the cornstarch is cooked. Pour in a smooth buttered container then let it cool. For the grated coconut, spread in a baking sheet then toast at 350f until it is brown. Sprinkle the toasted coconut on top of the cooled mixture. And, there! You have yourselves a Maja Blanca mais already.

A plain and simple dessert to prepare but a very delightful one. Enjoy!

source: http://www.filipinasoul.com/2008/02/maja-blanca-coconut-cake-recipe/
image: http://farm4.static.flickr.com/3057/2691349706_1dc78c4686.jpg

Bicol Express

2010-01-28T22:55:00.004+08:00

Did you know that Bicol express was not invented in Bicol?

Bicol express is an authentic Filipino dish which was popularized in Malate, Manila. However, it has also been said that it evolved from a Bicolano dish called “gulay na may lada.” Nowadays, there are already different variations of this dish because of different personal preferences. Cooked with pork and coconut cream, added with hot chili peppers, this dish is famous for its mouthwatering spicy taste.

Savor the delicious taste of this hot and spicy classic dish!

Bicol Express ingredients:

· 1/4 kilo pork, thinly sliced

· 1 cup Baguio beans

· 3 cups long chili or jalapeno peppers

· 1 onion, minced

· 1 head of garlic, minced

· 1 cup coconut milk

· 1 cup coconut cream

· 2 tablespoons of cooking oil

· Salt to taste

Bicol Express cooking instructions:

· In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.

· In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.

· In another pan, sauté minced garlic and onion.

· Add to the sauté the browned pork.

· Then add the coconut milk, bring to a boil and simmer for 10 minutes.

· Add the chili peppers, Baguio beans and cook until dish gets a little dry.

· Add the coconut cream and simmer until the sauce thickens.

· Salt to taste.

Source: http://www.filipinofoodrecipes.net/bicol_express.htm

Karioka

2010-01-15T21:20:00.004+08:00

"Karioka" may be known by most athletes as a footwork exercise but for Filipinos, it is a dessert that you wouldn't want to miss. Karioka, or the Filipino Chewey Balls is one of my favorite desserts. It is sweet, crunchy in the outside and chewey on the inside. Eating this would make you want for more. Simply thinking about will make your mouth water and make your stomach growl. When I was a kid, I will always watch out for the street vendor who shouts "Karioka, Banana-cue, Kamote-cue..." It is cheap, very unique and surprisingly, very easy to do.

Here is a recipe for those people out there who would want to taste and make this sweet concoction.

Karioka (Filipino Chewy Balls) With Sweet Sugar Sauce

Ingredients

2 cups mochiko sweet rice flour (glutinous rice flour)
3 cups coconut milk, buy 2 cans
3/4 cup coconut, sport strings (macapuno)
1 cup brown sugar
oil, for f rying
bamboo skewers (usually four balls onto one skewer) (optional)

Directions

DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.
Make into 1" to 1 1/2" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).
SAUCE: Boil 1 cup coconut milk and brown sugar until sticky. Dip karioka into the sauce and eat or pour/drizzle the sauce on the karioka. Skewer. Some people don't like their karioka sweet so they just roll/dust brown sugar on top of the karioka while its hot.

Enjoy!!

sources:
http://www.recipezaar.com/Karioka-Filipino-Chewy-Balls-With-Sweet-Sugar-Sauce-146225
http://ecx.images-amazon.com/images/I/41HAwBwLVmL._SL500_AA280_PIbundle-12,TopRight,0,0_AA280_SH20_.jpg
http://www.jonasapproved.com/wp-content/uploads/2009/08/philippine-delicacies-1-480x360.jpg

Buko Pandan

2010-01-10T13:33:00.004+08:00

This is an all-time favorite dessert. It's a staple in Filipino celebrations. It is a classy dessert that can be enjoyed by both the upper and lower classes of society. It's distinct taste creates a mouth-watering want. The mixture of the ingredients create an explosion making you want to have more of it. Marked with its distinct taste, this filipino dessert has become the number one dessert of kids and adults alike.

Enough of that, I'm here to teach you how to make this dessert. By following these simple steps, you will create your very own pleasure.

Ingredients
8 leaves of Pandan - cleaned well
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)

Preparation
1. Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups - 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes.
3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
5. Add kaong if you prefer.
6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.

SOURCES: http://www.bohol.ph/recipe.php?id=82
http://photos.the-protagonist.net/albums/birthday_party/buco_pandan.jpg

Kutsinta

2010-01-02T19:44:00.004+08:00

When my mom goes to the market early in the morning, she always buys kutsinta for me. I really like this Filipino delicacy and is one of my favorites. A bit sticky and sweet, and tastes better with some coconut sprinkled on top of it, this is definitely something worth trying to tickle your tastebuds and enjoy any time of the day.
Here is how to make it:

Ingredients:
1 cup rice flour
2 cups brown sugar
3 cups water
1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)
Freshly grated coconut

Directions:
In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done. Remove from the muffin pans and serve with freshly grated coconut. Serves 4.

from: http://asiarecipe.com/forum/index.php?showtopic=1794

I hope you enjoy not only the taste of this dish but also making it. My mom always says that if you enjoy cooking, the food you cook will also be enjoyable. So go ahead and enjoy!

image source: http://tastebuds.blog126.fc2.com/page-1.html

Leche Flan

2010-01-02T15:05:00.006+08:00

One of the well-known Filipino delicacies is Leche Flan. This dessert is one of the favorites of Filipinos especially during the Christmas season and some other feasts.
Just like other Filipino delicacies, Leche Flan has many variations also. It may take some time to make this dish that's why people prefer to buy those that are already made rather than making it themselves. Although it make some time, its a simple recipe to make. Here are the ingredients:

10 egg yolks
1 can condensed milk
1/2 can evaporated milk
2 tablespoons vanilla extract
2 1/2 tablespoons of sugar
1 tablespoon of water
steamer

Procedure:

For the caramel of the leche flan, use a medium-sized oval shaped container to mix the sugar and water. Caramelize the sugar but be careful not to overcook or else it will be bitter. Let the caramel cool for awhile while make the custard of the leche flan.

For the custard, mix the egg yolks, condensed and evaporated milk, and vanilla extract together. After thoroughly mixing all the ingredients, put it on top of the caramel but don't put until the top of the container.

Then, put aluminum foil on top of the container. Let it steam for around 30-45 minutes or until the leche flan is done.

To serve, run over the side of the container with a sharp knife until the leche flan is a bit loose from the container. Put a plate on top of the container and flip the plate with the container to make leche flan drop on the plate. And, that's it!

Enjoy!

image source: http://i159.photobucket.com/albums/t157/ToTiKaG/LecheFlan2.jpg

Turon

2009-12-22T14:12:00.004+08:00

Banana wrapped in sweet shanghai wrapper, rolled in brown sugar, and deep fried in boiling cooking oil, is more commonly known as turon.

Filipinos have a natural sweet tooth which leads us not to wonder why they love the turon so much. It is a common and cheap street food sold alongside banana cue, okoy and karioka.

Not only that it is easy to find, but also easy to prepare. The ingredients you’ll need are bananas, or specifically saging na saba, lumpia wrappers, brown sugar, jackfruit (optional) and oil for deep-frying.

Peel and slice the banana in four, lengthwise. Dip the sliced bananas in water then roll them in brown sugar. Line a sugar-coated banana and sliced jackfruit (optional) on a lumpia wrapper. Roll and damp the end of the wrapper to prevent it from opening. You may wish to roll the wrapped banana in brown sugar to add crunchiness and sweetness to the turon. After doing so, deep fry the wrapped banana in boiling cooking oil until golden brown. Remove from the pan and place on a banana leaf or a plate to cool.

You may now enjoy your mouth-watering, sweet and crunchy turon.

Source:
http://www.philsa.org/foods/turon.jpg

The Filipino's Favorite

2009-12-22T10:52:00.003+08:00

The Adobo is a combination of influneces from world's apart. The Adobo is achieved by the mixture of Spanish and Chinese influences.

This Filipino dish is the favorite of most Filipinos. It is so easy to cook and it leaves a distinct taste in your mouth. It is a combination of a salty taste and a sour taste, mixing together to leave that distinction in your mouth.

Cooking it doesn't require much time. It is so easy to cook because you can use basic ingredients to create this dish. Here is one way to cook adobo:

INGREDIENTS:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and plain rice.

-Paolo Tinio

source:http://www.filipinofoodrecipes.net/adobo.htm

http://images.search.yahoo.com/images/view?back=http%3A%2F%2Fsearch.yahoo.com%2Fsearch%3Fei%3DUTF-8%26p%3DChicken%2BAdobo%2Bpicture&w=500&h=375&imgurl=static.flickr.com%2F3142%2F2848901925_f1547610d3.jpg&size=158kB&name=2848901925+f1547610d3+jpg&rcurl=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fpurlyshells%2F2848901925%2F&rurl=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fpurlyshells%2F2848901925%2F&p=chicken+adobo&type=jpeg&no=1&tt=2%2C035&oid=d464e8093bfb3c00&fusr=purlyshells&hurl=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fpurlyshells%2F&tit=Chicken+Adobo&sigr=11k740gq7&sigi=11guelvov&sigb=11vb2b5un&sigh=119h6abib

Sapin- sapin

2009-12-22T10:20:00.001+08:00

Sapin sapin is probably one of the most popular and loved filipino delicacy. The recipe of which originated from one of the northern provinces of the country, Abra. It is made of a number of different layers of rice, with each layer having a different color which makes it a unique food.

Sapin sapin, a sweet and sticky dessert, is one of my favorite filipino delicacies. I remember eating it as a kid and enjoying every multicolored layer as I ate. I even see billboards advertising a brand of paint, using a sapin sapin to show how diverse the colors of their paint is. This kind of shows how special and unique sapin sapin is. Not only does it taste good, but eating it is also a memorable experience.

Now, i'll tell you how to make a sapin sapin and the ingredients needed so that you too can enjoy this wonderful and tasteful filipino delicacy.

Ingredients:
1 1/2 cups malagkit dough (galapong)
1/2 cup rice galapong
2 1/2 cups white sugar
3 cups cooked ube (mashed)
4 cups thick coconut cream (from 2-3 coconuts)
2 cans (big) condensed milk
food coloring; violet & egg-yellow

Preparation:
1. Blend all ingredients except mashed ube and food coloring.
2. Divide into thee parts.
3. Add mashed ube into one part. To heighten the color of the ube, add a dash of violet food coloring. Mix well.
4. Add egg yellow coloring to the second part. Mix well.
5. Don’t add anything to the 3rd part. This is the plain white layer.
6. Grease a round baking pan lined with banana leaves and grease the leaves.
7. Pour in ube mixture. Spread evenly.
8. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
9. Pour 2nd layer on top of the cooked ube. Cover again and steam for 30 minutes.
10. Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
11. Sprinkle top with “latik”.
12. Cool before slicing.
13. Serve with “budbod” or toasted sweetened coconut.

ENJOY YOUR SAPIN - SAPIN!!

source: http://www.filipinodesserts.net/philippine-recipes/sapin-sapin-steamed-layered-sweet-rice-pie

Bibingka and Puto Bumbong

2009-12-21T23:59:00.009+08:00

Every Christmas season, we always have Christmas trees, decorations, gifts, socks, and colorful lights. The spirit of Christmas has come again, and we can once again hear the Christmas carols. As part of our culture and tradition, we always have Simbang Gabi (church novena), Noche Buena, and Misa de Gallo.

Who can resist the sweet smell of freshly cooked Bibingka (rice cakes) and Puto Bumbong? We can’t live without these during the season. After Misa de Gallo, or Simbang Gabi, Filipinos usually look for these two Christmas specialties which they share with their family and friends. Vendors can be found along the streets or outside the churches, selling Bibingka and Puto Bumbong during the cold mornings and nights of December, starting from the 16^th, until the 24^th, nine days before Christmas day.

Bibingka, a native delicacy, is made from galapong, a glutinous rice that is soaked and grounded on water to form a dough, until it is turned with the perfect texture. Before serving the freshly cooked Bibingka, it wouldn’t be complete without spreading it with butter and sprinkling it with sugar, together with its delicious toppings, itlog na maalat (salted duck eggs) and kesong puti (white cheese). After which, the Bibingka, soft and fluffy, is ready to be served, along with niyog (grated coconut) which adds to its texture and flavor.

Puto Bumbong is a purple-colored Filipino delicacy made of sticky rice. It wrapped in banana leaves to be able to preserve its moist and warmth before it is to be served and eaten. But before doing so, it is sprinkled with sugar, rubbed with margarine, and freshly grated niyog is placed on top of it to add flavor and sweetness to the delicacy.

Christmas season wouldn’t be complete without Bibingka and Puto Bumbong. It will always be part of the rich Filipino culture and tradition.