Food in the Philippines

philsThe exotic, the succulent, the spicy, the sweet, the acidulous … all this mixes in the Filipino cuisine, produces culinary customs “Malay”, Chinese and Western, Spanish and American influences.

If the ingredients are common (fish, vegetables), do not expect an inventive or very diversified cuisine. Often basic, even rustic, the dishes regularly suffer from being too salty and especially sweet.

In the Philippines, and other places around the world, it’s common to eat or at least snack at any time of the day, for example in restaurants or self-services called turo-turo (“show, show”). A good point: the portions are always plentiful.

The rice is the staple food (you guessed?). Cooked mostly dry and plain, it is regularly served with chicken, pork, fish or shrimp and a salted sauce, the bagoong, a kind of nuoc-mâm based on fish and fermented crabs, with many regional variations.

National favorite, roasted suckling pig ( lechón ) is, despite its name “Spanish”, of Chinese origin. Marinated in vinegar and soy, it is roasted on the spit by being regularly coated with a mixture of milk and oil until the skin is golden, both crunchy and melting, then served with a sauce spicy or sweet bitter. Subscriber fiesta, it is consumed almost ceremonially in specialized restaurants, but it is also found on the menu of many restaurants, shopping centers etc.

The pansit (fried noodles) and lumpia (spring rolls) are also from China and are very popular, well beyond the few Chinese restaurants – note that these are generally good performance, especially in Manila.

The adobo, another Philippine national dish, spicy meat stew just like the Machado and menudo, and the pochero or pot-au-feu were brought by the Spaniards.

It is usual to use the head and guts of pigs and calves in various preparations of garlic and vinegar.

Ken Kostick

Celebration of Celebrity Chef Ken Kostick Life due to untimely passing

TORONTO, ON – IT IS WITH EXTREME SADNESS AND BROKEN HEARTS THAT WE MUST ANNOUNCE THE UNTIMELY DEATH OF CELEBRITY CHEF AND CANADIAN PERSONALITY KEN KOSTICK. KEN SUCCESSFULLY BATTLED ACUTE PANCREATITIS AND RETURNED HOME ON FEBRUARY 25TH FOR HIS RECOVERY WHERE HE UNFORTUNATELY ENCOUNTERED AN UNEXPECTED BUMP IN THE ROAD ON APRIL 4TH. AFTER A HARD FIGHT KEN DIED PEACEFULLY AT ST. MICHAEL’S HOSPITAL IN TORONTO ON THURSDAY APRIL 21ST, 2011 AT 5:10PM. WE WOULD LIKE TO THANK THE WONDERFUL STAFF AT ST MICHAEL’S FOR THEIR COMPASSIONATE CARE OF KEN DURING HIS STAY THERE.

Ken is survived by his life partner and business manager, Desi Cabrera, long-time best friend Gill Humphreys, best friend and colleague Mary Jo Eustace and his kids Napoleon, Josephine, Hercules, Kasper and Mr.Bigglesworth.

Ken lived a full and wonderful life, with many passions including, food, pets and people. He had several careers through his life, amongst which he rose to fame as a cooking show host on the cult-classic “What’s For Dinner?” and subsequent shows: “Ken Kostick and Company”, “Counter Top to Table Cuisine” and the most recent: “He Said, She Said with Ken & Mary Jo”.

Ken parlayed his talents through the years having published 15 best selling cook books, ventured into radio as the morning show co-host of “What’s for Breakfast with Ken and Mary Jo” on PROUD FM and represented many cooking and kitchen products including regular spots on the Shopping Channel and recently representing gourmet products such as the new Ice Syrup and The Garlic Box. Ken was also known for endorsing Starfrit kitchen products through regular commercial spots.

A graduate from the University of Manitoba, Ken had several successful careers before becoming a household name, amongst them as a flight attendant and trainer for Air Canada, as a model scout and agent for several prestigious International agencies and as an owner of a modelling agency himself.

BEING VERY PROUD OF HIS BABY BLUE EYES, KEN LEFT HIS EYES AS A GIFT THROUGH THE GIFT OF LIFE.. A PRIVATE CELEBRATION OF KEN’S LIFE WILL BE SCHEDULED AT A LATER DATE. IN LIEU OF FLOWERS, DONATIONS CAN BE MADE ON HIS BEHALF TO HIS TWO FAVOURITE CHARITIES: K9 RESCUE ME A CHARITY THAT SUPPORTS CANINE RESCUE AND HOSPICE TORONTO A CHARITY KEN INTENDED TO BE A VOLUNTEER FOR BEFORE FALLING ILL.
http://www.canadahelps.org/GivingPages/GivingPage.aspx?gpID=12190

Ken will be truly missed, but his memory and legacy will continue forever.

For additional high-res images, to arrange an interview or for more information, please contact: Desi Cabrera, Ken Kostick Biz, inc. at 647.227.7857 or desi@kenkostick.biz