Recall, when was the last time you eat your homemade Filipino food? Some of us adapted a diet of instant meals, fast food, and take-out, and somewhere along the way, Filipino food recipes have become all but forgotten. The secret if you want to eat healthier or simply rediscover your old-time favorites, Filipino cuisine is always one of your best choices.
But the problem isn’t really in the food. Most of us simply don’t have time to sit down for meals, much less spend an hour or two on Filipino cooking recipes. Some find it too heavy or fattening. Others have simply outgrown Filipino food and now prefer Chinese, Italian, Mexican, or some other cuisine. But when it comes to health, flavor, and practicality, it’s really hard to beat Filipino fare.
Still not convinced? Here are some of the reasons you should choose Filipino food-and a few easy Filipino recipes to help you get started.

1. It’s cheap.

Why get all those imported spices when you can get them at the market for less than half the price? Take a look at your grocery list and see how much of your purchases are locally made. In a typical grocery list, most of the canned goods, sauces, and fresh produce are imported. Now try replacing your imported stuff with local ones. You can save as much as P500 a week by just making a few substitutions. That’s enough for a quick dessert or afternoon snack for the whole family!
Sure, some imported ingredients are better, but you can always compensate with flavor and spices. Besides, availability can be a problem when you’re cooking with imported foods. Native foods are easier to find, and when you’re strapped for cash, you can cook with homegrown ingredients and still come up with a delicious and healthy meal. Here’s an all-Filipino stir-fry meal that can feed the whole family-for the price of your afternoon snack.

Filipino Stir-Fry

Ingredients:

1 c carrots, julienned
½ green cabbage, quartered
3-4 celery stalks, cut into half-inch pieces
10 pcs fresh whole okra
1 ½ cups button mushrooms
4 squares of tofu
1 cup baby corn
2-3 tbsp spiced vinegar
6 garlic cloves, crushed

Procedure:

Stir-fry the tofu to dry, then set aside. In the same pan, stir-fry the garlic, carrots, okra and celery, then add the corn, cabbage and mushrooms. Mix in the fried tofu, mix well, then season with spiced vinegar.

2. It’s tastier.

One thing that sets Filipino food apart is that our flavors are much stronger than other Asian cuisines. While Oriental food has subtle hints of taste, ours favors a strong surge of flavor with every bite. That’s because our spices are a lot tangier than others. Our peppers are spicier, our garlic smells stronger, and our onions are sweeter. That means you can get the same flavor as other dishes using only a few key ingredients.
To understand how native ingredients influence our cooking styles, try comparing how other cuisines handle simple meat dishes. Most Americans would need a lot of herbs, spices, fancy sauces, and maybe a bit of lemon zest to make a good roast chicken. A typical Filipino cook would only need some soy sauce, garlic, and some salt and pepper to taste. Try the following recipe to see how a little spice goes a long way in Filipino cooking.

Tinolang Manok (Chicken Stew)

Ingredients:

1 kg chicken, chopped
1 pc sayote or green papays, cut into 2-inch pieces
2 tbsp ginger, crushed
1 pc onion, diced
½ cup chili leaves
5 cloves garlic, minced
4 tbsp cooking oil
2 tbsp fish sauce
1 L water

Procedure:

Saute the onion, garlic, and ginger in a deep pot. Add the water and chicken, then bring to a boil. Let it simmer until the chicken is done, then add the patis and papaya. Simmer for another 5 minutes. Make sure the papaya is soft but not mushy. Add the chili leaves last.

3. It’s healthier.

A lot of Filipino dishes are one-dish meals-they contain a healthy mix of meat, carbs, and vegetables. That makes them not only flavorful, but also packed with nutrients. You can serve just one course for dinner and everyone will feel full and satisfied after the meal. Sinigang, menudo and afritada are some of the more popular one-dish meals. If you’re not a big fan of rice meals, you can make Filipino-style salads that offer the same balance of nutrients.
Even our desserts are fairly nutritious, albeit a bit heavy. Rice cakes or kakanin are made from glutionous rice, which can fill you up in just a few bites. That’s why they’re eaten as snacks rather than desserts, although if you want to, you can also have them after a meal. There are also lighter Filipino desserts recipes, such as salads and fruit shakes. If you’re craving something sweet but don’t want to pile up the calories, you can just toss some tropical fruits together for a light after-meal salad.

4. It’s more diverse.

Filipino cuisine is one of the most diverse in the world. It covers hundreds of different dishes, from simple soup and salads to large, full-course meals. Perhaps it’s because of our multicultural influences. We inherited the festive flavors of Spanish cuisine, the spiciness of Thai, and the subtlety of Chinese. We’re known for being meat lovers, but our native vegetables can rival those of other cuisines.
Our tastes are also highly versatile. We’ll happily snack on grilled chicken innards while preparing a hearty dinner of rice and vegetables. Whether you’re craving a light snack or planning a feast, there’s something completely Filipino that will fit right in.

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