T Archives - Filipino Food Art

Tiyula Itum

Fri, 26 May 2023 22:19:24 +0000

This is NOT dinuguan or dugo-dugo (pig’s blood stew)! Have you tried Tiyula Itum? It is a delicious black soup beloved by Tausug and Muslim chefs from Southern Mindanao to Sulu. It is made with charred coconut meat, beef, and local spices like sili and lemongrass. Tiyula Itum means “black soup”, and it is similar…

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Filipino Tamales

Thu, 22 Sep 2022 10:20:20 +0000

Tamales are most known from Mexico where they vary by region. Most people know them as steamed corn-husk-wrapped masa or corn dough filled with flavored meats, chilis, vegetables and/or cheese. Tamales by Mayan and Aztec communities have been made with various fillings, wrappings, and cooking methods since 250 CE! During Spanish colonization of the Philippines, tamales…

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Tablea or Tableya

Wed, 22 Jan 2020 23:25:15 +0000

Tablea are small molds of dried, ground, raw cacao. They’re then stored and used for everything chocolate, from tsokolate or sikwate, champorado, chocolate suman or moron, and more. But how is tablea made? For a general look at how tablea is made, look at the illustrations below, made with the ancient Filipino script Baybayin. How…

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Talong

Thu, 08 Aug 2019 22:43:28 +0000

Eggplant is a beloved vegetable. It is known as Talong (Tagalog), Tawong (Bisaya), Talon (Pangasinan), Tarong (Ilokano), Terung (Malay), and Terong (Indonesian), and Solanum melongena to scientists. Talong is prepared in many different ways! Adobong talong, ensaladang talong, tortang talong (eggplant omelette), pinakbet, rellenong talong (stuffed eggplant), kare-kare, ginataang gulay, binagoongan talong, and poqui-poqui from…

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Toyo

Thu, 30 May 2019 13:59:46 +0000

Used in a variety of dishes from pansit bihon to adobo, soy sauce (tāu-iû or 豉油 in Hokkien) was brought to the Philippines by Hokkien merchants from Fujian province sometime around the Song dynasty (960 to 1279). Toyo is sister to Patis & Suka among others in the rich world of Filipino flavors! Sources More…

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