Filipino Food Month 2022 : Bibingkoy and Pancit Choca

Although the photographed dishes featured are both a bit different from the actual legit native Caviteñeans know but still at last we got featured this year. This was last April for Filipino Food Month celebration to be exact.

#PreserveFilipinoFood

How To Make Pancit Pusit

Pancit de Choca or Pancit Pusit. It it like combination of Adobong Pusit and Pancit.  This dish is also known as Pansit Choco En Su Tinta. The Pansit Pusit is rice noodles with rich squid ink sauce, topped with vegetables, crushed chicharon, squid rings, and kamias slices.

Credit to : ABS-CBN News

Pancit Pusit

Pancit (meaning "noodles") Pusit (meaning "squid") is a dish that borrows flavors from Spain's Paella Negra or Italy's Squid Ink Pasta but uses Philippines' staple glass noodles called Sotanghon. 

For other Cavite food episodes visit her official website : http://emfwk.com/

Posted with Permission

Eats More Fun with Kristine chronicles her culinary adventures through different cities and regions of the Philippines.  Journey along as she learns more about the culture, food and even a little history of her Motherland.

How To Make Quesillo / Kesilyo / Kesong Puti

Popular Known as Quesillo, Kesilyo and Kasilyo is made of Carabao's Milk Filipino style native cheese,similar to RICOTTA Cheese. Interested to know how to make it then watch this video.

Credit to : Luweeh's Kitchen

Kaibigan Bakery and Sopas Tanza

Kaibigan (meaning "friend") Bakery is an establishment that has been around for almost 100 years. This family owned-bakery has become an iconic landmark in the province of Cavite where a cookie called "Sopas Tanza" hails from.

For other Cavite food episodes visit her official website : http://emfwk.com/

Posted with Permission

Eats More Fun with Kristine chronicles her culinary adventures through different cities and regions of the Philippines.  Journey along as she learns more about the culture, food and even a little history of her Motherland.

Sinudsod

Sinudsod  is made out of rice flour batter that is cooked like a crepe then topped with coconut milk and sugar. Watch Chef Kristine as she goes to the small town of Naic and feature how to make a rare and dying dish. 

For other Cavite food episodes visit her official website : http://emfwk.com/

Posted with Permission

Eats More Fun with Kristine chronicles her culinary adventures through different cities and regions of the Philippines.  Journey along as she learns more about the culture, food and even a little history of her Motherland.

Kalamay Buna

Ang KALAMAY BUNA ay isang uri ng kakanin na bantog na makikita at mabibili sa Bayan ng Indang sa Cavite. Gawa ito sa galapong, panutsa o asukal Carmelo, kakang-gata at dumalagang niyog. Tinawag itong KALAMAY BUNA sa karangalan ng pangalan ng baryo kung saan ito nagmula, ang Baryo Lejos Buna (dalawa ang Baryo Lejos Buna sa Indang, I at II), dalawa sa 36 na baryo ng Indang. Unang ipinakilala ang KALAMAY BUNA sa publiko noong 1937 ng isang 17 taong gulang na si Emiliana Panganiban ayon sa saliksik ni Joel Malabanan. Sulong ang bilao at matiyagang inilalako sa kabayanan ng Indang ang tuklas na KALAMAY BUNA. Isa ito sa tatlong ipinagmamalaking kalamay ng Indang, ang kalamay pula, kalamay puti at kalamay niyog. May dalawa itong hugis, bilog at parihaba. Ayon sa isang alamat, ang pangalang BUNA ay nanggaling sa pangalan ng isang prinsesa na may gayung pangalan na umibig sa isang hardinero ng kanilang palasyo na si Lakal na mahilig gumawa ng pabango mula sa tanim na bulaklak sa hardin ng palasyo. Isang tula ang isinulat ni Joel Malabanan na may pamagat na "Kalamay Buna" bilang pagpupugay sa ikonong pagkain na ito na maraming kabataan ng Indang ang nakapagtapos sa pag-aaral dahil sa natatanging kalamay na ito. Ang salitang KALAMAY ay mula sa salitang Hiligaynon-Bisaya na kasing kahulugan ng salitang matamis at asukal. Bantog ang Bayan ng Candon sa Ilocos bilang ulumbayan ng Kalamay sa Pilipinas. Sa kasalukuyan, ang KALAMAY BUNA ay isang iniingatang industriya sa bayan ng Indang at sa kabuuan ng lalawigan ng Cavite. Isang kooperatiba ang itinayo sa bayan ng Indang bilang pagpapahalaga at pagpupugay sa herensiyang pagkain na ito, ang Samahan ng Magkakalamay ng Buna Lejos.

Article by: Jose Benigno Salvador
Posted with PERMISSION

Bibingka Special ng Salinas

Today I am sharing the first online episode of Kristine Cancio a chef  a food lover and an avid traveler when she visited the small town of Rosario, Cavite to learn a little bit about a well-loved rice cake in the Philippines called Bibingka (Bee-beeng-kah!) or more popularly known as Bibingka Special ng Salinas.

Bibingka are Filipino cakes made with ground rice, coconut milk and eggs; traditionally cooked in clay pots lined with banana leaves.

For other Cavite food episodes visit her official website : http://emfwk.com/

Posted with Permission

Eats More Fun with Kristine chronicles her culinary adventures through different cities and regions of the Philippines.  Journey along as she learns more about the culture, food and even a little history of her Motherland.

Five Pillars of Cavite Heritage Cuisine

Bibingka Samala

 Bibingkoy

 Pancit (Pancit Puso and Pancit Pusit)

Quesillo

Tamales 

My heartfelt thanks to Mr. Ige Ramos for allowing me to share this article. This blog started with zero information about Cavite and its food. Years after like a puzzle things are finally falling into place. Thank you so much Sir for turning this blog's early dream and vision slowly but surely into reality with all the valuable Cavite food informations. Muchas Gracias !!!