Why I love being Pinoy

If you're a Filipino living abroad, please do not continue reading this entry.

I'm always tuned in to the Discovery Travel and Living channel (Channel 26 on Destiny Cable) and I simply love the food-related travel shows like Anthony Bourdain's No Reservations (isn't it the coolest TV show on earth?). I sometimes feel quite sad when he features the cuisines of Indonesia or Singapore and falls in love with the local foods that he even considers retiring in those Asian countries. I wonder why our islands' culinary treasures have not been given a well-deserved exposure in the international scene. And I'm not just talking about adobo, dinuguan and balut.

Our native cakes and delicacies like suman (sticky rice), puto and bibingka (rice cakes) are just a few things that will always be part of our rich culinary heritage that we can really be proud of. Here are some of my favorites:

• Puto bumbong

         

Back in the old days, puto bumbong was considered a Christmas specialty because it was usually associated with Simbang Gabi. These days, however, puto bumbong can be enjoyed all year round--thanks to reliable Filipino restaurants like Kamayan, Mangan, and Via Mare. This Pinoy delicacy with a distinctly bright purple color is made from a mixture of glutinous rice and ordinary rice then steamed in hollow bamboo tubes known locally as bumbong, hence the name. Once cooked, it is topped with margarine, grated coconut and sugar and is best served with a cup of warm salabat (ginger tea). Puto bumbong is a delicious treat that is definitely here to stay. (Puto bumbong in photo is from Bon Appetit, Rustan's Makati.)

• Pichi-pichi

         

Without a doubt, the best pichi-pichi in town is from the Amber chain of restaurants. Amber specializes in pancit malabon, but it has become even more popular for its pichi-pichi with a very soft, gelatinous texture. The remarkably subtle yet amazing flavor of each ball comes from the humble cassava and freshly grated coconut. On occasion, our family buys hundreds of these little gems (P2.50/piece) for our Sunday get-togethers because it's kind of addicting--I can gobble up 6 to 12 pieces of pichi-pichi in one sitting, and that's just for dessert. *grin*

• Assorted kakanin

         

Growing up in a small city, I called them kalamay. But here in Manila, they're collectively known as kakanin--those sticky native cakes that are prepared almost the same way but each with a unique taste. There's sapin-sapin, so called for its layers of different colored rice cakes, most commonly purple, red and white or yellow. There's also kuchinta, which is made with flour, brown sugar, water and lihiya (lye). Cassava cake, biko, mais and ube (purple yam) are just some varieties of kakanin that I enjoy eating and cannot be found anywhere else in the world (I think).  All these yummy treats are now available in one bilao from Dolor's Kakanin of Malabon. Dolor's is fast becoming a household name when it comes to these traditional cakes because of its consistent quality and taste. Good thing they can now be found on the ground floor of SM Makati (Fridays, Saturdays and Sundays) so we don't have to go all the way to Malabon when a craving strikes. A small bilao of the assorted kakanin sells for P125; the medium-sized tray for P140; and the large one for P210. A small slice of the kakanin is very heavy in the tummy but it is a source of comfort, especially when there's enough latik or budbod that goes with it. Mmmmmm.... One bite of kakanin makes one feel right at home.

Now if you're a Filipino living abroad and you've reached this point and you find yourself drooling and suddenly missing our native delicacies (and the Philippines even), don't say I didn't warn you.

Comments

[GzEL]

Of course I won't heed your advice not to read this entry. I read it 'til the last period hehe. Just looking at the photos is ok with me, now I just have to look for some Pinay who sells sapin, sapin and bibingka here...=D

I have something for you:
http://kitchenmaus.blogspot.com/2008/02/ferrero-cappucino.html =D

[Joy]

hahaha! ikaw nga nasa isip ko when i wrote this piece. :) i was just testing your self-control. hehehe. but honestly, meron nga bang nagtitinda ng sapin-sapin dyan sa vienna?

[don]

i remember missing choc-nut and chippy. in the us, at least, you can find almost everything else at filipino stores and restaurants.

[Joy]

don, i remember eating kare-kare at barrio fiesta in san francisco. it's just not the same, i don't know. anyway, merong chippy sa germany. too expensive, though. haha.

[GzEL]

Been trtying to reply Joy, m e topak un kbilang pc =( Nywei, maraming pinoys who make pinoy kakanin and sells them or one can order sa knila...galing nga word of mouth lang ang form ng ads hehe. i still have to find one who makes sapin sapin at violet bibingka =) Yung brazo de mercedes ang madalas ko bilhin...for 10 euros yun kasama delivery =)