POSITIVELY FILIPINO is the premier digital native magazine celebrating the story of the global Filipino. The POSITIVELY FILIPINO online magazine chronicles the experiences of the global Filipino in all its complexity, providing analysis and discussion about the arts, culture, politics, media, sports, economics, history and social justice.
The first time I heard about Escargot was when I was a kid, probably around ten years old, dining with my family at a seafood restaurant in the Philippines. Over there, we would refer to Escargot as Ginataang Kuhol which means “Snails in Coconut Milk.”
Read More“Young Jackfruit in Coconut Milk” involves very few ingredients and simple cooking methods. Yet, the result is extremely satisfying, rich, and comforting.
Read MoreFilipinos serve Maja Blanca in a container lined with banana leaves. Because of its simple methods, you can easily make this pudding at home. because of its simple methods. Perhaps the hardest part is waiting for it to set so you can finally eat it!
Read MoreIf I have to name a dish I’ve cooked the most, that would be a Filipino soup called Nilaga. Often times I want a dish that I can cook fast with ingredients I already have in hand like celery, carrots, cabbage, and squash. When I’m feeling generous, I’ll add quinoa too. And once I put the vegetables to a boil and mashed the squash into the broth, I’ll turn off the heat and enjoy a hot bowl of this nourishing soup. Just like that, it has become my go-to favorite.
Read MoreLugaw is a Filipino porridge with rice as its main ingredient no less. Lately though, my parents have been watching their sugar intake. My dad is diabetic and avoids white rice (which could be tough when you love Filipino food). I don’t want him to break his low-sugar diet but I also don’t want him to give up entirely on Filipino food. So when I make him lugaw, I switch rice to quinoa. Much to everyone’s surprise, the quinoa lugaw doesn’t taste that much different from its rice counterpart.
Read MoreMunggo Stew is probably one of the (if not the) easiest Filipino dishes to veganize because the main component of the dish is not the meat but the beans. And it traditionally has tofu!
Read MoreChef Richgail Enriquez features another “veganized” Filipino classic, Kaldereta!
Read MoreArroz a la Cubana is a vibrant Filipino dish made of ground beef topped with saba bananas. Astig Vegan travels to Manila to feature a vegan version created by chef, Kitchen Revolution.
Read MoreThere used to be only one way I knew how a spaghetti sauce should be -savory, sweet, and meaty. Growing up in the Philippines, I was exposed to only the Filipino-style spaghetti sauce. While the Italian version focuses on the flavors of the tomatoes, the Filipino version focuses on the sweet meat.
Read MoreThere’s no doubt about it, Dinuguan is one scary-looking dish. It’s all black with mysterious looking ingredients (because they’re covered in thick, black sauce). Also, learning that the sauce is pig’s blood grosses people out. But the reason Filipinos don’t mind its appearance is because the taste makes up for it. It has the perfect balance of savory, sweet, with a touch of tang. It’s rich, creamy, and perfect with starch like steamed rice or steamed rice cake aka puto.
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