8 Influential Filipino Food Bloggers And Their Blogs That You Must Know About

To give the well deserved recognition to outstanding Filipino food bloggers (based on my own judgement), I decided to create this blog post. Below, you will find a list of Filipino food bloggers (they blog about recipes, delicacies, restaurants, food chains, franchising etc.) that I think is hitting and making it big at the food blogosphere for 2012 and beyond. I put up their website link and twitter profile so you can follow them and check as well why they (their website or blog) made it to my own list.

Without further ado, here they are (in no particular order).

Tsinoy Foodies By Stacy And Kurt
Tsinoy Foodies seeks to share their restaurant discoveries, reviews, recipes and more.  Everything here is all about food. For Tsinoy Foodies, food tasting is an endless adventure.
Read More About Tsinoy Foodies
Follow @crumpyblog

Tales From The Tummy by Richard Co
This blog is all about Richard's personal experience and results of his exploration of the metro and beyond for culinary delights.
Check His Restaurant Experiences
Follow @TalesFromTheTum

Hefty Foodie By Eugene Constantino
As the blog slogan says, this blog is all about random food trips with (his) close friends. According to Eugene, he is not a food photographer but I think, he is a pro in terms of food photography because of his awesome shots and pics. He just makes good food more yummier in his pictures.
Read More About HeftyFoodie
Follow @heftyfoodie

Stop! Look! and Capture! by Allen Michael Gurrea
This food blog do have one of a kind theme. All you can see at the homepage is the pictures or thumbnails of the food he posts about. His goal in setting up this food blog is to learn more photography and enjoy eating while taking photographs.
Read More About Stop! Look! And Capture!
Follow @silkenhut

Food Diary By Iam Herbert
A great food blog with a clean and simple design. This blog has already won several awards and online recognitions.
Check Out Food Diary's Main Dishes
Follow @bxunet

Certified Foodies By Mhel And Ken
This is one of my favorite food blogs ever. If you can check their sidebar, they already won numerous awards and online recognition for being one of the best Filipino food blogs out there.
Read More About Certified Foodies
Follow @certifiedfoodie

Pinoy Cravings By Melo Villareal
Pinoy Cravings Blog is a Food Photo Blog owned by Melo Villareal. It aims to photograph and review some good culinary offerings from different restaurants around the Philippines.
Read More About Pinoy Cravings
Follow @pinoyfoodblog
 

Food Trippings By Karla Redor And Sharlyne Ang
Food Trippings is all about our experience with food, be it eating in a restaurant or preparing the food itself. :) In this blog, you’ll expect restaurant reviews (including customer service, ambiance, quality of food and price), recipes, “sulit” food trips and of course, yummy photos.
Read More About Food Trippings
Follow @foodtrippings

There you have it, my list of 8 influential food blogs that I think is making it big at the Philippine food blogging community. Please do take some time to visit their blog or follow them on twitter. Also, don't forget other food blogs that I listed already at the sidebar widget of this blog.

How about you ? Do you have any favorite blog or blogger that you think I must check out and probably include at the above list? Please do tell me at the comment section.

What's Special With Filipino Dish?

Filipino dishes are one of the many most sought after foods and recipes in the world. This blog will serve as an online journal detailing each and every Filipino recipe that you will simply love or you love the most.

The foods are simply one of its kind because of its authenticity, good taste and uniqueness. Many foreigners who came in the Philippines and those who just visited or spend some time on some of the finest Filipino restaurants simply love the Filipino style of cooking.

Pinoy recipes are truly timeless and priceless as how Filipino defines it. Filipinos do have the world famous foods like the Chicken Adobo, Sinigang, Tinola and many more.!

Lumpia Recipe

In Filipino foods and recipe culture, lumpia are eggrolls that are deep-fried like a wrapped stick of meat. Lumpia is a spring roll filled with ground or finely mince of pork, beef or vegetables then served it with sweet and sour sauce. It is also known as lumpia shanghai. Filipinos are well known for its unique and one of a kind Lumpia recipe.

Lumpia are a type of stuffed pastry, like a spring roll. Lumpia or spring roll originated from the Chinese, and other Asian countries have their counterparts, like the popiah of Singapore and Malaysia. In Indonesia, it is also called lumpia.

The term lumpia derives from lunpia in the Hokkien dialect of Chinese. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though the wrapping closes the ends off completely, which is typical for a lumpia .

Lumpiang Shanghai With Sweet And Sour Sauce

Some rights reserved by joshbousel

Lumpiang Shanghai Recipe

 Ingredients:

· 1 lb. ground pork

· 1 cup chopped shrimps

· 1/4 cup finely chopped onions

· 1/2 cup finely chopped carrots

· 2 whole eggs

· 3 tbsp. soy sauce

· 3 dashes of sesame oil

· salt and pepper, to taste

· lumpia wrapper

· vegetable oil, for frying

Cooking Procedures :

1. In a bowl, combine all ingredients. Mix until well blended.

2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.

3. Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.

Lumpia is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.

Beef Steak (Bistek) Filipino Recipe

The Filipino version of  beef steak, "bistek" uses a tender cut of beef (top or bottom round, sirloin or tenderloin), seasoned and has a light sauce so it does not dry up even when it starts to cool.

The ingredients and the process of cooking and preparation is pretty basic and simple. Bistek or Filipino Beef Steak is probably one of the easiest dish that anyone can make.

Bistek Tagalog

Some rights reserved by arnold | inuyaki

Kare Kare

Kare kare (kari-kari as others called it) is one of my favorite Filipino foods. Every Filipino family do have their own version of Kare-kare, wheter its kare kareng baka, kare kareng baboy or kare kareng manok (beef, pork and chicken Kare kare).

But one thing is common, this Filipino dish is a rich and heavy meal served with rice. An ideal lunch dish during special occasions like fiestas, family gatherings and even for simple family outings.

The most popular Filipino version is the beef stew flavored and thickened in a peanut - based sauce, with a variety of vegetables. The most common cuts of beef used are tail, shank or face. A combination of the three may be used and most cooks preferred to add tripe.

Kare Kare With Peanuts And Bagoong

Kare Kare Cooking and Serving Overview

The meat is first tenderized, then sauteed in garlic, bagoong, annatto seeds, and vegetables. Peanut butter is added during the last stages of cooking to thicken the sauce and give the characteristic flavour of the kari-kari.

Most common vegetables used are string beans or snake beans, pechay or baby bachoy, eggplant and banana buds from the banana heart, (optional ).

Kare-kare is always serve with white boil rice and bagoong alamang on the side. Bagoong Alamang is a paste of salted and fermented shrimp fingerlings, it is like a shrimp paste. Bagoong has a strong taste for some people but for me kare - kare is not kare kare if not serve with bagoong.

If green mangoes are available, it will be nice to serve it as a salad.

Kare Kare Basic Ingredients

Meat:

* 1 oxtail
* 1 ox leg
* 1 ox tripe

Vegetables:

* 2 medium sized eggplant cut in small pieces
* 1 banana heart sliced diagonally (optional)
* 1 bunch of pechay or baby bok choy
* 1 bunch of sitaw (snake/string beans)
* 1/2 head of cabbage

Other Ingredients :

* 1 cup peanut butter
* 4-5 cloves of garlic, minced or chopped
* 1 big onion sliced thinly
* 3 tablespoon cooking oil

Kare Kare Cooking Procedures

1). Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover. Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.

2). Transfer the meat into a plate or a bowl and let it cool, set aside the stock.

3). In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.

4). Put the meat in the skillet and continue mixing.

5). Pour in the stock and bring to a boil for another 10 minutes.

6). Add the vegetables.

7). In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the caserrole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.

8). Serve hot with bagoong alamang and boil rice.

Note: The image above may differ from the end result of this recipe.

Filipino Foods Cooking Style

The Philippines or Filipino cooking style is quite unique and simple as it is. You don't have to study culinary arts or cooking arts a lot to be able to learn how the Philippines dishes is cooked.

Most dishes in the Philippines are stewed, sauteed, broiled, braised, or fried. This is very common on a tropical country or tropical cuisines.

One of the major ingredients or dishes being cooked in Filipino style is called "suka" or simply vinegar. You will find it being used at the popular "adobo" may it be chicken or pork adobo and "pinaksiw". The vinegar do have a preserving effect on this recipes. Those foods cooked with vinegar tends to last longer and taste even better.

"Patis" or fish sauce and sometimes shrimp sauce. Patis have become a part of Filipino cooking and eating lifestyle. When "patis" is not around, salt is used as a substitute.

Coconut milk or "gata" is common in Philippine cooking, quite popular in the Bicol region. It's common cooking used is for the dish Bicol Express that is quite extraordinary.

"Bagoong" fermented shrimp or fish paste) is one of the most popular Filipino cooking ingredients. Foreigners tend to find this one to have an aweful smell, but once they tasted it along with the famouse "kare-kare", they will crave for more.

Cooking the dishes of the Philippines is very basic and easy to start with. Ingredients and its substitutes can be found anywhere even at the nearby store. Philippines cooking style and recipes mostly came from the creativeness and uniqueness of Filipinos. Have a taste of our very own Filipino Foods and Recipes. I am quite sure you will love it.

Balut Filipino Exotic Food

One of the many well known Filipino food delicacy that can be found here only in the Philippines is called "balut".

A balut is a fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell. It is commonly sold as streetfood in the Philippines.

Balut is usually served warm and fresh. Some of the pubs in Philippines serves the balut with beers.

The Pinoys usually tap the tip of the Balut to make a small crack on the top and drink up the juices inside the egg shell. After that the Balut shell will be cracked open and a pinch of salt will be springled on the Balut. Then, get ready to ‘wallup’ the whole thing into your mouth. I’m sure it’d taste good with beer.

Balut are most often eaten with a pinch of salt, some prefer chili and vinegar to complement their egg. The eggs are savored for their balance of textures and flavors; the broth surrounding the embryo is sipped from the egg before the shell is peeled and the yolk and young chick inside can be eaten. All of the contents of the egg are consumed, although the whites may remain uneaten, due to its toughness depending on the age of the fertilized egg.

Balut is now being served as appetizers in restaurants; cooked adobo style, fried in omelettes or even used as filling in baked pastries.

Chicken Adobo Filipino Recipe

Adobo refers to a common and very popular cooking process indigenous here in the Philippines. The most famous of all here in the Philippines is the chicken adobo.

According to the history, when Spanish colonizers first took over the Philippines in late 1500s and early 1600s, they encountered an indigenous cooking process which involved stewing with vinegar.

Spanish called or identify this as an "adobo," the Spanish word for seasoning or marinade. Thus, giving way to the famous Chicken Adobo.

All dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.

The adobo dish and cooking process in Filipino cuisine and the general description of "adobo" in Spanish cuisine share similar characteristics, but they refer to different things with different cultural roots.


Below you will find an easy to follow and step by step recipe that for sure can help you out in cooking a tasteful Filipino Chicken Adobo.

Ingredients:

* 2 lb chicken pieces, cut up or whole
* 1 head of garlic, coarsely chopped
* 4 tbsp soy sauce (or more to taste)
* 1 tsp ground black pepper
* 2 cups water
* 1/2 cup vinegar (rice vinegar or white wine vinegar)
* 2 bay leaves
* 2 Tbsp cooking oil
* 1 cup chicken broth

Cooking Procedure:

1). Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.

2). Heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes).

3). Add the chicken to the pan and brown it over medium-high heat.

4). Add the broth to the pan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil.

4). You may now remove the bay leaves and serve chicken adobo with hot steamed or plain rice. Enjoy!

Note: You can substitute pork for the chicken, or mix the two. Here in the Philippines, it is a custom to marinade the meat for two days before simmering. To marinate the chicken, mix in the broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it.

Chicken Adobo Image Credit: Some rights reserved by dbgg1979