Remember one of our baby song ? Used to be but very scarcely taught by parents and in kindergarten nowadays. Still everyone could recite and sing it since it is part of our heritage. It would be very awkward for a Filipino not to know Bahay Kubo as it depicts one of our very own lullabies and sign of our native culture. Bahay Kubo is considered our native domicile even before the Spanish arrived in 1521. Constructed out of bamboo or kawayan and banded together by tree strings with dried tree leaves, coconut leaves, nipa, sasa or dried grass. Below is a modern example of a bahay-kubo.

Seeing a modern bahay kubo we could now start to sing and at the same time view what’s in store with the song itself.

Bahay kubo kahit munti, ang halaman doon ay sari-sari
Singkamas at talong, sigarilyas at mani, sitaw, bataw at patani
Kundol, patola, upo at kalabasa at saka mayroon pa labanos, mustasa,
Sibuyas, kamatis, bawang at luya at sa paligid-ligid ay puro linga.

Now lets do it with pictures to view it clearly.Bahay kubo kahit munti, ang halaman doon ay sari-sari
Singkamas at talong, sigarilyas at mani, sitaw, bataw at patani
Kundol, patola, upo at kalabasa at saka mayroon pa labanos , mustasa ,
Sibuyas , kamatis , bawang at luya at sa paligid-ligid ay puro linga .We would now translate the local vegetable terms from Filipino to English.

singkamas - native turnip
talong - eggplant
sigarilyas - winged seguidillas beans
mani - peanut
sitaw - string beans
bataw - hyacinth bean
patani - lima beans, kidney beans
kondol - wax gourd
patola - sponge gourd
upo - white squash
kalabasa - pumpkin, squash
labanos - radish
mustasa - mustard
sibuyas - onions
kamatis - tomatoes
bawang - garlic
luya - ginger
linga - sesame seeds

Tags: bahay kubo, vegetable song

Back in 1985 while working as an independent young travel guide, it came to my attention what a couple of our guest suggested. The lady Mrs. Ellen Vance, from Seattle, asked my uncle if she could eat typical Filipino foods. My uncle replied affirmatively and asked where did she want to go and recommended a few native places. But Mrs. Vance said she is not referring to any restaurants, instead asked my uncle if he could arrange a home cook meal with a local family, join them in a conversation and learn a few things about them. Then Mrs. Vance got a $50 bill and gave it to my uncle and was told to give it to whomever he recommends and shop for some foods to be cooked and a few drinks. Goodness !! At that time fifty bucks was like a fiesta meal. My uncle recommended of course my aunt’s best friend, Aling Nita, who lived 4 blocks away, who cooks like a champion with the taste of ala Nora Daza style. There were steamed Lapu-Lapu, Pancit Malabon, Lechon Kawali, Pinakbit, Inihaw na Bangus, Sinigang na Hipon, Bibingka and of course Steamed Rice. To top it all, Aling Nita bought a few plate sized bilao and placed banana leaves to serve as a plate for presentation.

Before the meal was served Mrs. Vance was talking with the ladies in the kitchen and helping chop spices and condiments, asking questions about different topics Filipino everyday life, while the husband Mr. Stuart Vance is with the males at Aling Miding’s Sari-Sari Store drinking San Miguel Beer, eating kornik and having the same conversations. It came out that Mrs. Vance was a writer at a local county news in Seattle and would really like to know what its like to interact with local families at the same time trying out local cuisine that are home cooked. The couple were so happy how they were treated with such energetic hospitality and a fine home cooked meal. Mrs. Vance was very happy about her experience. Laughing and asking questions back and forth due to the ladies Karabao English. All in all she was very pleased and very entertained.

The conclusion of the story is that we could do more by introducing the inner beauty of our country not only the sceneries but also the hospitality as well that we are known for internationally. We can show them our way of life and how we value foreign guest in our homes and neighborhoods. How we can interact well even though we speak broken English for some (Karabao English) just like my aunt and Aling Nita, but presented themselves well and Mrs. Vance was so pleased of what she learned and even wrote a nice article in her column about her local experience and the food which was mentioned great twenty times. Finally, it could be a well worth treat of a surprise or additional income to any family and at the same time a chance to practice and polish our Karabao English interaction.

Tags: Filipino Food, Karabao

Nutribun - Nutrition Bun pronounced locally as Nutriban.

Not so many folks remembers this supplemental food (bread) in the Philippines. As a matter of fact the new generations have never heard of it and I have to look if there are certain good articles about this topic in which I have found bits and pieces but no actual definition. Only those who were born in the early 60’s and 70’s, went to public school, have heard or tasted this bread. I’m very happy as Wikipedia writers have not even discovered this at all including the young bloggers of the Philippines as well and Paraiso could be the first to give some information, if not.

So what is Nutriban ?

Nutriban bread was introduced in the Philippines during the early seventies at public schools to supplement nutrition. It was a donation mainly from the United States mainly with some coming from Australia, Canada, France and the United Kingdom. That was during the heightened food and gas crisis that occurred in the early 70’s in the Philippines. Nutriban is similar to the local “monay bread” but bigger, most likely as twice or thrice to its present size and has a real solid make, unlike the pan de sal and other local breads full of air inside. Made up of ingredients such as wheat, baking powder, corn starch, flour and milk. A real nutritional bun, it taste good with any fillings but most prefer with margarine, peanut butter or coconut jam.

It was originally delivered to the Philippines as a food aide to help with nutrition, with hundred thousands of metric tons stored all over government storage facilities, later sent to public schools for free consumption at first. To generate funds for local public school activities, it was later sold at 5 centimo when the price of pan-de-sal was 15 centimo per piece. Not a bad price at all considering its enormous size 4 times compared with pan-de-sal, with its nutritional ingredients. As the supply of Nutriban slowly depleted in 1976, only a few public schools in Metro Manila and in the rural areas continued to serve the bread. In 1977 it totally lost its supplies.

No one in the bread making business dared to copy its ingredient for mass consumption since most of its contents are expensive and selling it to the public at a price lower than the popular breads is losing money. Thus Nutriban became extinct but people still remember it as one of the best cheap bread served in the country.

I hope the government could find a way to revive this bread as it could help millions of Filipinos alternatively finding supplements for the hiking cost of bread in the Philippines. If anyone has more info about this topic please fell free to contribute by sending it to me or just place it at the comments box and I would surely review it and place the proper credit. So don’t forget to write your name. It’s a good topic that needs more info aimed at the Baby Boomers in the Philippines and a good contribution to the young generations.

Tags: nutriban, nutribun, pandesal, philippine bread

In our previous articles we’ve discussed places and some exciting travel destinations. Right now we would like to introduce to our traveling visitors some of our local delicacies and to the Balikbayans as well.

Most travelers to the Philippines don’t quite understand and have no idea of what to eat or dine when in the Philippines. Our native food and delicacies are no such different from Asian, Western and European gourmet. A little from here, there and everywhere combined with our own ingenuity, are so rich and colorful with such a flavorful taste. What we will recommend are the top local foods anyone should not miss when in the Philippines. Native restaurants are abundant in Metro Manila. Our preferred choices are Barrio Fiesta and Kamayan, known and established native restaurants with good ambiance, value, service and tasty foods. So besides rice as being the staple food, below are the main dishes with their respective photos and descriptions. We’ll start with the drink and an appetizer to complete either your lunch or dinner.

Gulaman and Sago

When you go native, this the best drink you’ll ever have. Forget about Diet Coke or Iced Tea. A combination of Gulaman (Gelatin) and Sago (Tapioca), with a sweet taste from sugar cane or brown sugar topped with shaved ice, will have you want for more.

Lumpiang Shanghai

Most commonly known in the western part of the world as Spring Rolls. This dish is derived from Chinese cooking and modified to taste for the local population with our own spices and herbs. Grinded pork meat wrapped around in thin flour wrapper, deep fried and sliced into bite sizes. This could also be a main dish but we prefer it to be an appetizer.

Atsara

This is a great side for the Lumpiang Shanghai as a pickled appetizer. Derived from raw papaya, atsara, has a sweet and sour taste with a flavorful of added locally prepared spice.

Kare-Kare

This mouthwatering main dish is one of our country’s top native food. Cooked with peanut sauce, it consists of ox tails, tripe and small intestines of beef while the vegetables consists of eggplants, pechay leaves, and sitaw (long string beans). This is served in a native bowl which is called palayok. As a side flavoring, shrimp paste or bagoong comes with this native main dish.

Crispy Pata

Number 2 Rule is never order a Kare-Kare without the Crispy Pata. I really don’t know why this combination goes with one another but it really taste that good. Crispy Pata is pork legs with the skin, boiled with flavors and deep fried for that crunchy on the outside, tender and juicy on the inside. This served always with a side dipping sauce made up of soy sauce and vinegar with spices.

Escabecheng Lapu Lapu

For fish lovers you could order this as well. The lapu-lapu is one of the most expensive tropical fish in the Philippines that is similar to a Red Snapper. The fish is prepared and very lightly rolled on flour then deep fried for that added crunch and flavor. The toppings are made up of sweet and sour sauce, celery, onions, scallions, carrots, garlic, ginger, green and red peppers for that added flavor.

Sapin-Sapin

Finally, if you love desserts at the end of the meal, we recommend sapin-sapin. A colorful combination that is made up of what we call locally as “malagkit” or sweet rice grinded in to flour like powder and prepared specially with a sweet taste for that unforgettable dessert.

The recommended meal usually runs from $50-$80 or less for 4 people. Taxes and VAT will be included in your bill and don’t forget to tip the servers. Till next time on Going Native and we’ll bring you more.

Tags: Cooking Pinoy, Philippine Delicacies, Philippine Foods, Philippine Native Foods