Filipino Food Bloggers

We have made every effort to remove from this list those bloggers who have received sponsorship from Ramar Foods, the American company that unethically appropriated the Magnolia brand from the Philippine corporation San Miguel. If we have overlooked a name, please let us know.

Filipino American food bloggers have received funding from Ramar Foods to create a “non-profit” movement, ostensibly to promote Filipino food… It is essentially a PR tactic to deflect attention from Ramar’s unethical piracy of prominent Philippine trademarks such as Magnolia and Pampanga’s Best.

Click here to check out the list of Filipino food bloggers!


Filipino Grocery Store

Ever wonder what it’s like to go grocery shopping in the Philippines? Davao-born Filipino blogger Mae Maneja takes us with her inside a supermarket in Manila.

It’s a little bit longwinded but it’ll give you an idea.

She bought celery and carrots. She also pointed out the rice section.

Then at one Filipino snacks aisle… she grabbed a pack of Jack n Jill’s Chicharon ni Mang Juan!

The imported Chips Ahoy and Lemon Oreos she didn’t get.

For fresh eats in the food court, she and her friend Jerome ordered freshly made-to-order lumpiang sariwa. Watch how it’s made!


Filipino Words To Use At The Grocery Store?

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The Best Filipino Cookbooks?

When pressed to define Filipino food in one word, we’re apt to say “fusion.” Philippine cuisine bears the influence of our neighbors in Asia and the Pacific, as well as our colonial rulers from far-off lands throughout history. Our dishes and snacks incorporate recipes, ingredients and cooking styles with roots in Malay, Chinese, and Iberian (Spanish & Portuguese) cultures, among many others. These rich layers of influence make our food somewhat unique.

But our cuisine doesn’t merely reflect foreign influence — it of course showcases our local values as well. The enduring appeal of Filipino dishes like adobo, sinigang, and kare-kare is proof that our meals are focused on the ulam being traditionally served at the center of a table in sizes to share. This social, family- oriented approach to meals is truly Filipino.

Explore and discover the true Filipino goodness of the cuisine we call our own. Recreate classic recipes at home and find ingredients to bring your meals to life. 🙂


Filipino cookbooks with recipes from the Philippine islands

Each region of the Philippines has its own distinct food culture, just like the regional differences so common in the United States. The Filipino Cookbook is a collection of 85 tried-and-tested recipes, including from Pampanga, the Visayas, and Mindanao — pinakbet (sauteed vegetables with shrimp paste), paella (rice and seafood medley), morcon (stuffed beef roll), pininyahang manok (pineappled chicken)…

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Ingredients in Mang Tomas Sauce

Mang Tomas is the brand of an all-purpose sauce that Filipinos love to use with lechon. The original variant comes in a yellow-labeled bottle that contains 11.64 fluid ounces.

Many eaters often wonder what it’s made from. The crucial ingredient is liver!

Ingredients in Mang Tomas Sauce

Water, Sugar, Bread Crumbs, Vinegar, Salt, Liver, Spices, Pepper and Sodium Benzoate as a Preservative

Update: As of 2017, the ingredients list of the commercial Mang Tomas sauce being sold internationally no longer includes liver on the label. It is now as follows: Water, Sugar, Breadcrumbs, Iodized Salt, Modified Starch, Onion, Vinegar, Garlic, Palm Olein, Black Pepper, Chili, Sodium Benzoate, BHA and TBHQ Continue reading “Ingredients in Mang Tomas Sauce”

Boycott Turo-Turo Frozen Food

Turo-Turo Frozen Gourmet (sic) is a brand of Ramar Foods, the USA company that is unethically using the Magnolia logo that San Miguel had developed in the Philippines in the 1920s.
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Filipino Spaghetti Sauce

We Filipinos have a unique take on spaghetti sauce.
Kakaiba tayong mga Pinoy pagdating sa sarsa para sa ispageti.

We like it a bit sweeter, so we use banana ketchup or sugar to make it suit our taste preference. Mas gusto natin ‘yung medyo mas matamis, kaya gumagamit tayo ng ketsap ng saging o asukal para gawin itong naaayon sa ating panlasa.

And there’s a secret ingredient that’s added by the cook. It’s hotdog!
At may sikretong sangkap na idinaragdag ang tagaluto. Ito ay ang hatdog!

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The Origin of Filipino Adobo

There is much debate among hoi polloi about the origins of the Filipino adobo, occasionally dubbed the national dish of the Philippines.

“Hey, the name of the dish is a Spanish word. There’s that verb adobar. It’s a Spanish dish obviously. The Spaniards introduced it during their 400 years of colonial rule in the country.”

CNN recently weighed in and casually declared that the Filipino adobo is of Mexican origin.

Savvier eaters chime in: “There’s soy sauce in it. It has to be from China. The Chinese have been on the islands for at least a thousand years.”

Among food historians and culinary experts though, the consensus is clear: Filipino adobo is Philippine in origin. 

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Filipino Seed Snacks

Among many Filipinos’ fondest memories is gathering around a bowl of dried watermelon seeds with a piece of old newspaper on hand ready to be piled with discarded shells. Ahhh… butong pakwan!!

Filipino Seed Snacks

Dried seeds are old-time favorite Filipino snacks. Fun and addictive to snack on, satisfying one’s oral fixations, unshelled seeds boast a fairly low “calorie to bite” ratio — what with the amount of effort involved in carefully extracting each seed’s kernel from out of the shell. In terms of nutritional value, seeds run a close second to traditional nuts as a source of potassium, manganese and zinc.


WATERMELON SEEDS (BUTONG PAKWAN)

Among many Filipinos’ fondest memories is gathering around a bowl of dried watermelon seeds with a piece of old newspaper on hand ready to be piled with discarded shells. Parents and older relatives take on the task of cracking open the buto (“seed”) for young children who have yet to develop the skill of extracting the kernels as whole as possible.

Snacking on butong pakwan happens when family and friends are just hanging out, chatting or watching television. It’s a great “busy food” to give bored hands something to do. The ethnic Chinese in Southeast Asia are known to do this type of snacking over the Lunar New Year or during a funeral wake. The seed-eating session usually only ends once you’ve run out of seeds or your lips and tongue have become too painfully sore from the salt.

Watermelon SeedsButong pakwan does have a distinctive flavor beyond mere saltiness, brought about by the addition of sanki, which is star anise (Illicium verum), and it is not uncommon to find one or two of the beautifully desiccated anise flowers still mixed in among the black seeds, providing a subtly sweet enhancement. Watermelon seeds come in packets that are sometimes labeled simply as “melon” seeds.

Popular Filipino and Fil-American brands include Captain Sid’sPaning’sAling Conching and Tropics.

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