Screen captured from the DA’s free webinar on burong kapampangan
Three main ingredients
One does not need to spend a lot in making this dish as it can be created out of the materials that are grown in many local farms and are considered staples in most Filipino households.
For tag-ilo or fermented fish, ingredients are one-fourth kilo of fish (either tilapia, dalag, hito, or any available fish), four cups of cooked rice, and four tablespoons of salt. While for balo-balo, ingredients are the same, except that shrimp is used instead of the usual tilapia fish.
Patdu said in Tagalog, “The fresher [the seafood], the better. The smaller [the seafood], the better. This way, you won’t have to remove their heads.” As long as they are clean and fresh, any fish can be used.
Ginataang halo-halo is a popular Filipino snack or dessert FACEBOOK.COM/FILIPINOFOODMONTHOFFICIAL/
A dish of monggo, popular as a substitute for meat during Friday every Lenten season FACEBOOK.COM/FILIPINOFOODMONTHOFFICIAL/
Sapin-sapin is a unique sticky rice cake with vibrant multi coloured layers FACEBOOK.COM/FILIPINOFOODMONTHOFFICIAL/
IF THERE is one thing every Filipino loves its food, and they will celebrate the fact even when a pandemic ranges. So Filipino Food Month (officially celebrated over the entire month of April thanks to 2018’s Presidential Proclamation No. 469) will still go on online, that is.
The month-long annual event which is spearheaded by the Department of Agriculture, National Commission for Culture and the Arts, and the Philippine Culinary Heritage Movement will be celebrated virtually this year via Philippines on a Plate