Today is the last day of April, 2025. It is time again to talk about my obsession on Filipino Food.
I am glad to share this posting with you from the Philippine Embassy in Russia. It's about Filipino Food-a topic I love to write and read. The above photo is shrimp Sinigang, one of my favorite Pinoy Dishes. The word TIKIM, meaning is to Taste!
"APRIL is also Filipino Food Month, and so Philippine Embassy in Russia remembers Professor Doreen Gamboa-Fernandez (1934-2002). The Silay, Negros Occidental native pioneered food writing in the Philippines, making sense of the sheer variety and diversity of flavors of Filipino cuisine which she admitted was very difficult to describe, and thus helped put Filipino cuisine on the global map today.
In her groundbreaking 1975 essay “Why Sinigang?”, she caused an uproar by suggesting that sinigang rather than adobo, which has Mexican origins, is the representative Filipino dish: “Rather than the overworked adobo (so often identified as Philippine stew in foreign cookbooks), sinigang seems to me the most representative of Filipino taste ... We like the lightly boiled, slightly soured, the dish that includes fish (or shrimp, or meat), vegetables and broth. It is adaptable to all tastes, to all classes and budgets, to seasons and availability.”
According to Hope Ngo, Fernandez traveled all over the archipelago, reaching out to farmers and fishermen, prominent chefs and waiters, to roadside market vendors and their customers, all in an effort to understand why we Filipinos eat what we eat. In the end, she was able to present Filipino food at once local and universal — as "a Malay matrix, in which melded influences from China and India, Arabia, Spain and America”.
As historian Barbara Kirshenblatt-Gimblett points out in “Gastronomica”, Fernandez used words to paint a culinary landscape that Filipinos could relate to, understand, and be proud to call their own.
Adobo: The National Dish of the Philippines – Origins and Variations
Adobo is widely regarded as the national dish of the Philippines, known for its rich, savory, and slightly tangy flavor. The dish is traditionally made by marinating meat (usually pork or chicken) in vinegar, soy sauce, garlic, bay leaves, and black peppercorns before being simmered to perfection.
The origins of Adobo trace back to pre-colonial times when indigenous Filipinos used vinegar and salt to preserve food. The term "Adobo" comes from the Spanish word adobar, meaning "to marinate," introduced during Spanish colonization. However, the Filipino version remains uniquely its own, differing significantly from Spanish Adobo.
Variations of Adobo exist across the Philippines. Some regions add coconut milk (Adobo sa Gata), while others use turmeric (Adobo sa Dilaw). Dry Adobo, sweet Adobo, and seafood-based Adobo also showcase the dish's versatility. Despite its many forms, Adobo remains a staple of Filipino cuisine, deeply embedded in its cultural identity.
Moreover, Did you know that Kansi is Iloilo’s brilliant answer to two iconic Filipino dishes — sinigang and bulalo? This Western Visayan sour beef soup uses beef shank, batwan or tamarind for that signature tang, and is slow-cooked to create a rich, comforting broth. But here’s what makes it special: gabi (taro) isn't just for texture — it naturally thickens the soup and deepens the flavor, giving kansi its signature creamy, sour blend. A true taste of regional creativity!
Found in many Ilonggo households and karinderyas, kansi proves that Filipino food is endlessly inventive — borrowing, blending, and bold with flavor.
In the coastal towns of Sorsogon, locals have perfected a rich, buttery delicacy—taba ng talangka (crab paste). Made from tiny salted crab fat, this umami-packed treat is a game-changer in Filipino cuisine. 
Whether drizzled over steaming rice, mixed into seafood dishes, or tossed with pasta, its deep, savory flavor is pure indulgence. A little spoonful goes a long way!
Meanwhile, Did you know that......
A 6.55-inch Megalodon tooth found off the coast of North Carolina is a truly remarkable discovery. The Megalodon, an enormous prehistoric shark that lived approximately 23 to 3.6 million years ago, is considered one of the largest and most powerful predators in history. This giant tooth offers a glimpse into the scale of these ancient creatures, as Megalodon teeth could reach lengths of over 7 inches, dwarfing the teeth of any modern shark. The tooth’s size suggests it came from an adult Megalodon, possibly measuring over 50 feet long, which is larger than a school bus.
Teeth like this are often found in areas that were once underwater, and North Carolina’s coast is known for being a treasure trove of prehistoric marine fossils. The dark color and ridges on the tooth reflect its age and the minerals absorbed from the surrounding sediment during fossilization. Such a tooth not only sparks fascination for its sheer size but also serves as a scientific tool for studying the diet, habitat, and life of Megalodons. This discovery connects us to a time when giant sharks roamed the ancient oceans, dominating their ecosystems and leaving behind incredible remnants like this colossal tooth.
Lastly, Enjoyed these 2 photos I took on my Patio on April 10, 2025
