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Publisher’s Note
It was 22 years ago when I arrived in Canada and chose Calgary, Alberta to be my home. Leaving my family and friends behind, it was a new adventure for me to be in a new country without knowing anyone. That was the time I looked for a Filipino community paper and never found any, [...]
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The 3 F’s (Filipinos, Food & Fellowship)

By Heather Patrao

“Did you eat yet?” or “Come, eat now – there’s lots of food” are familiar greetings as you enter into a Filipino party or household. We’ve got to admit that no Filipino get-together is complete without food. If you’ve been to one, remember that small mountain of food that greeted you? And remember that packet of ‘palitaw’ handed to you as you were saying your goodbyes after? Such is Filipino hospitality, wired into our psyche and is au naturale to us.

Food is a huge and important component of Filipino culture. It’s more than simply satisfying hunger; it springs more out of our great sense of fellowship with a grateful nod to our culture and heritage. Yes, no Filipino get-together is complete without food.

The history of Filipino food is extensive, influenced mostly by colonization. The Spaniards who introduced Roman Catholicism in the 16^th century brought in chorizo, morcon, olive oil, tomatoes, potatoes, garlic and onions. Sautéing with garlic, onions and tomatoes is now a common cooking method for Filipinos. Then the Chinese, via trade, introduced pancit, siopao and lumpia (which are their original Chinese names) and some cooking tools and ingredients, including soy sauce, fish sauce, tofu and certain spices.

In the early 20^th century, when the Americans were present in the Philippines, burgers, canned items (such as spam) and spaghetti were introduced. However, we Filipinos do put our own twist on these dishes (sausage slices added to spaghetti, for instance). Today, there are countless different foods from our myriad islands with each region being renowned for its own creation.
To mention a mouth-watering few, we have the ‘Pinakbet’ (“shrunk” in Ilokano), a traditional mix of vegetables from the Ilokos region, steamed in fish sauce and usually had with bagoong (a fermented shrimp paste). Nationally popular dishes include ‘Adobo’ (derived from the Spanish word “adobar”, which translates to “marinade”) consists of tender, diced meat braised in a vinegar-based sauce. ‘Kare-kare’, a stew traditionally prepared in a clay pot, with meat (typically oxtail, tripe, chicken or pork) with vegetables, and simmered in a thick and flavorful peanut sauce. It is also usually eaten with bagoong as a dip. My favorite ‘Sinigang’, a straight-forward sour soup, cooked with pork or even fish with vegetables in a tamarind base (think Mama Sita). For dessert we have the ever popular cassava, leche plan, halo-halo (and putong bumbong!). And we’ve got to have rice. No main meal is complete (or right) without it!

Heather

The 3 F’s (Filipinos, Food & Fellowship)

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