Clavo de Comer
Clavo de Comer / Klabo de Komer = spice cloves
Exotic? Monkey-eating eagles, pupa of honeybees, birds’ nests, freshwater beetles, sea urchins, lizards, iguanas, pythons, octopus, field rats… tastes like chicken!
The tabon bird of Palawan lays only two eggs, and one of them is sure to get egg-napped.
Freswater maliputo and tawilis — fish caught only in the Pansipit River and Taal Lake of Batangas.
Eel cooked in yellow ginger.
Clavo de Comer / Klabo de Komer = spice cloves
The term is from the Mexican Spanish phrase huevo estrellado, which means “star-shaped egg” and refers to a fried egg that could be sunny side up, over easy, or even scrambled.
Photo by Angie Pastor. For orders in Manila, 09369815475.
Hardinera is a Filipino specialty associated with Lucban. You cook the meatloaf ingredients in a llanera!
What makes Philippine cuisine Filipino?
Or… What makes a Filipino?
The understanding of Philippine cuisine cannot be dissociated from the country’s cultural history and geography. Filipino food was prepared by the Malay settlers, spiced by commercial relations with Chinese traders, stewed in 300 years of Spanish rule, and hamburgered by American influence on our way of life.
A casual overview of the history of foreign influences in Philippine cuisine. It is said that 80% of the dishes prepared in Filipino kitchens today can be traced to Spain. The Spaniards introduced tomatoes and garlic along with the technique of sautéing them with onions in olive oil.
In the provinces, a sure sign that some very serious grand-style cooking is about to be done is the arrival of folded banana leaves (dahon ng saging).
Almusal…