Knowing the History of 5 Authentic Pinoy Dishes

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“Experiencing the luxury of authentic Filipino cookery should not just end through your taste buds” such quotation is true simple because Pinoy foods and dishes promises interesting historical facts behind their scrumptious taste. Here are 5 genuine Filipino foods which you would surely love not just because of their taste but because of the story that has been carried out through the years.
1. Tinola – Created in late 1900, Who could not forget this famous chicken stew with veggies? If we dig through our local history, Dr. Jose Rizal, our national hero, has mentioned this dish as one of the menu during the feast on the arrival of Crisostomo Ibarra (the main character on Dr. Jose Rizal’s first novel “Noli Me tangere”). As years pass by, this dish has had several variations some of them are the following: “ Tinolang Tahong” (mussels) and “Tinolang Baboy” ( pork).

2. Dinuguan – A dish that originated from the local term “dugo” which means blood is found to be similar to several foreign dishes such as European-style blood sausage, British black pudding in a saucy stew form, and the Polish soup Czernina . It has also been discovered that this dish is almost similar to an ancient Spartan dish known as “melas zomos” (black soup) whose primary ingredients include Vinegar, pork blood and vinegar which is also main ingredients of our “Dinuguan”
3. La Paz Batchoy – This steaming bowl of pork-beef noodle soup brings us back to the district of La- Paz in Iloilo City where the dish was first discovered. The original recipe was first made by Federico Guillergan, Sr in 1938. Guillergan Sr’s son, Federico Guillergan, Jr, said that his father used to call the dish “bats” and he added “choy” which has been adopted from a dish called “Chop-seuy” . Up to this date,” La Paz Batchoy “continues to be one of the sought after food not just in Iloilo but all throughout the country.
4. Bagnet – Not known to many, the load of fats contained into this dish is indeed a symbol of iloco- frugality and resourcefulness. This dish came to being when microwave ovens and refrigerators were not yet around. During these days, when a pig was slaughtered, local folks would want to minimize waste so what they did was to boil the excess meat and fry it on a huge wok called “kawa”. The process was then called “Bagnet” (to preserve). Knowing its olden purpose “bagnet” still continues to shine as a main course or ingredient to several mouth watering recipes.
5. Bicol Express – everyone will surely not expect that this dish was named after the passenger train service which travels from Manila to Bicol (A region famous for spicy Cuisine). Contrary to what others know, The traditional spicy touch Bicol Express became popular in the district of Malate, Manila not in the Bicol region. Its main ingredient include long chilies (siling mahaba in Tagalog, lada panjang in Malay/Indonesian), coconut milk, shrimp paste or stockfish, onion, pork, and garlic.
Just as I have mentioned earlier, a dish becomes more palatable once you know the story behind it. So what are you waiting for, Go grab a bite from these mouth watering cuisine and share the richness of the taste and history among your friends.

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