There are many kinds of food that are distinctly Filipino that I would like a foreigner to savor to. Since this piece asks me to write specifically only three of them, I would particularly see to it that I would include only what I think the most palatable of all that would tickle the taste buds of even the most discriminating stomachs of other nationalities.
Foremost of which is a particular dish that usually crowns in every table of Filipino homes during special occasion. This food always takes center stage during lavish celebration as weddings, baptism, debuts, fiestas, anniversaries or birthdays more popular with an apple on its mouth. Of course I am referring to none other than “lechon” or roasted pig. Generally, there is just one way of cooking the lichen, but the quality of its taste depends largely on the kind of firewood used, the quality of pig to be roasted as well as the ability of the cook that requires him to determine when exactly is the right timing to take it off from the fire.
On several occasions, I have tasted lechon from different regions and I have this to say: lichens from Cebu are notably prominent because observers including myself could really attest its flesh so succulent and skin so crispy. They said the secret lies on the firewood. While others used ordinary wood to roast it, Cebu lechons particularly used coconut husks in cooking while constantly brushing or basting it with certain marinade that must be the reason it produces such a distinctive Cebuano taste.
Generally, roasted pig or lechon is being prepared by first selecting a good kind of pig that is big enough. A good kind is not too fat as to produce lots of fats that could cloud and surround the flesh when it is ready for eating. The best type exposed the flesh and not the fat. Once the pig is being slaughtered already, the cook cleans it removing every hair and frees it from all of its internal contents and organs. These are used for other major recipes. The internal organs of the pig are replaced with pieces of lemon grass to add flavor and aroma when cooked. It truly serves the purpose.
Next comes the part where it is inserted into a long bamboo through its mouth down to its anal area or vice versa. When it is ready, it is then placed into the fire first into a high slowly to a medium while occasionally turning the same while to give an even brownish color. When it turned to a reddish brown already, it’s done.
Next to my list which the foreigners must try is the pork or chicken adobo. The original tagalong type adobo is one with only the meat, either pork or chicken or both, vinegar and lots of garlic in it cooked lengthily in medium fire. Other adobo recipes as in Visayan recipe would include purely pork, “limp” in particular, lots of garlic, salt, pepper, garlic powder, cane vinegar, a bit of sugar and bay leaf. Let the pork marinate in the vinegar with the rest of the ingredients for an hour. Start the process by boiling the pork and stop only when the vinegar mixture is fully absorbed. The pork naturally secretes oil but not enough to make the garlic toasty brown, thus, a bit of oil is added. When the pork and oil started to bubble and the former is already reddish brown, then, it is ready to be served. This is the kind of adobo that is dry and garlicky.
Another particular Filipino food that I want foreign nationals to partake is the good for dessert “maja blanca”. This one is prepared with grind corn, coconut milk, sugar, corn kernels as the main ingredients plus ground peanuts for garnishing on top. The process is done by cooking the ground corn with the coconut milk under medium fire stirring most of the time to produce a smooth mixture while preventing it from sticking. Add sugar to taste along with the corn kernels and continue to stir. When it dries enough to be molded, put off the fire and place it in a mold smoothing the creases and top it with toasted ground peanuts.
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