You plan to move to the Philippines? Wollen Sie auf den Philippinen leben?

There are REALLY TONS of websites telling us how, why, maybe why not and when you'll be able to move to the Philippines. I only love to tell and explain some things "between the lines". Enjoy reading, be informed, have fun and be entertained too!

Ja, es gibt tonnenweise Webseiten, die Ihnen sagen wie, warum, vielleicht warum nicht und wann Sie am besten auf die Philippinen auswandern könnten. Ich möchte Ihnen in Zukunft "zwischen den Zeilen" einige zusätzlichen Dinge berichten und erzählen. Viel Spass beim Lesen und Gute Unterhaltung!


Visitors of germanexpatinthephilippines/Besucher dieser Webseite.Ich liebe meine Flaggensammlung!

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Showing posts with label Goat. Show all posts
Showing posts with label Goat. Show all posts

Wednesday, January 26, 2022

How would you describe the life in the early Filipino settlements in terms of food?


Pigs, Chicken, Goat, Bananas, Coconut, big fish


According to Antonio Pigafetta, who was Ferdinand Magellan's secretary and accountant, who also wrote a book about the business expedition, the indios would consistently sell pigs, chickens, goat, bananas, coconut and at times big fish to the Europeans. Do note that the indios were described by Pigafetta as skilled merchants and good bargainers. This means that the indios would have known better to sell the visiting ships for fish, something the sailors would have been eating during the voyage. The Indios were assertive in selling pigs, chicken, banas, coconuts. The method of cookery continues to be studied by scholars but one dish Pigafetta mentioned was “Pork in it's gravy".


The early Filipino settlements would have used the same produce. The indios would have kept eating the same food while Spanish settlers would have brought with them methods of cookery from Europe BUT using what is locally available -pigs, chicken, goat, banana, coconut. As such, the Pochero might have been invented by the settlers as it used Spanish cooking methods of garlic and onions but with bananas that do not exist in Spain. Or it could have been a dish from the Americas as they have bananas plus Pochero is made with tomatoes, which only exist in the Americas. Many dishes developed from Spanish ideas, such as the Longanisa developing from Chorizo, Kinilaw from Ceviche, Bulalo from Osso Bucco, Sinigang from Basque Fisherman's Soup, etc.


Trade between Mexico and Philippines would have been established so tomatoes, potatoes, corn and many Mexixan produce would have been introduced.


Note that culinary did not exist prior to 1900s when Auguste Escoffier formalised cookery. Although Culinarians trace the origin of cookery to 1400s to the Medici Queen who brought her cooks to France, dishes did not develop yet to fine dining. In the prehispánic society, Pigafetta did not observe that the indios named their dishes. By 1800s however, dishes in the Philippines had names.


Without refrigeration, animals would have been kept as long as possible before eating. In prehispánic days, Pigafetta noted that the households had pigs but did not seem to touch them, Pigafetta theorised that they were taxes for the Rajah because the palace had nightly banquets of pork. Chicken grew fast and in abundance so the households would have eaten chicken more often than pig. Pigafetta also noted that every household had a vegetable garden. My theory is that the song “Bahay Kubo" is prehispanic in origin or perhaps written in early Filipino settlement days due to the heavy use of banjos or guitar.


For sure, prehispánic society to early Filipino settlements ate a lot of vegetables. Lack of refrigeration was a factor. The Adobo also exist in other Spanish colonies in Americas and in Spain maybe. However, they differ in ingredients based on what is locally available. In Mexico, their Adobo uses paprika and chili while in Philippines is soy sauce. Adobo in all colonies and Spain uses vinegar. As such, it is yet to be known if Adobo is a colonial introduction. Filipino Adobo has no cousin in other Southeast Asian countries. It is however similar in taste to Taiwanese braised beef. In most probability, Adobo is a method of preserving food and would have been a European introduction. The winters of Europe forced them to preserve meats for the winters such as smoked ham, air dried ham, sausage, and even anchovies. In the tropical Philippines, food was abundant all year round, thus food preservation unnecessary.


Eventually, Philippines imported Spanish wines, olives, chorizo, etc.

Wednesday, August 1, 2012

Davao's Exotic Delights

Travelling to Davao is always an exotic experience. The safest city in the country has got its tourists falling in love with its natural wonders and exciting adventures. But that's not the end of it. Even the food here is thrilling! Some may call it weird or unusual, but isn't it that the best part of travelling? To try something that is out of the ordinary so that you can truly say you've experienced the place? And we're not just talking about the exotic Durian fruit. 

They've got more!

Ever tasted Carabao meat? Picture your "pochero" or beef stew with Carabao meat in it, and it will spell delicious in Davao. It's considered a delicacy, especially if made by one restaurant called Bulca Chong. The place looks like a house, except there is a big sign of its name with a drawing of a red carabao head. The meat is tender and the soup is mouth-watering. Need more? They'll give you extra bowls of soup for your rice to swim on. they open till late night, and it's where most people go to after a long night of partying.
One of the after-sought places to eat in Davao is the Goat's eye at Matina Town Square. No, there is no food here that has the goat's eye, but Davaoenos claim this is where the best Dinakdakan can be eaten.Made of pork ears, cheeks, and brain, plus a dish of citrus flavor and some onions, the unique dish will surely give your taste buds a kick, Nothing goes to waste in Philippine cooking. Every part is used up and every bit tastes just as good.


Did you know that crocodile meat is low in fat and calories, and high in protein? Riverwalk Grill has got an "exotic menu" with various ways of eating crocodile meat. They have got crocodile cooked as a steak, sislig, roasted ribs, caldereta, and kare-kare. They also serve ostrich meat and even an ostrich-egg omelet! Now how lare can that oelet be?

Just recently, Philip Dizon, owner of the Davao Crocodile farm has ventured into something more exotic. He has made his very own Crocodile Lechon. Now, before animal conservationists give a big no-no to this, the crocodiles used for eating are those that are bread in his farm, and are not endangered. He has already perfected his recipe, and people who tasted it have been clamoring for more. Definitely a must-try, and definitely Filipino.

On your next trip to Davao, go ahead and explore. Fill your eyes with the sights of Davao, nourish your mind with the culture and lives of the people, absorb the friendliness of  the Davaoenos, and give your stomach a unique gastronomic kick! Eating is indeed more fun in the Philippines!


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(Repost with friendly permission from WHERE MAGAZINE. My gratitude to Publisher Raymund Isaac and Chief Editor Mitzi Gamboa-Tongoy. Visit also www.whrmag.com).