CULINARY
All about Food!
Simply Sarap
Together with the Philippine Department of Foreign Affairs (DFA), we created a 10-episode online series called ‘Simply Sarap’ featuring food, culture, history, and travel.
The series brings the flavours of the Philippines to you through delicious local Filipino recipes and explore the history and stories behind each meal!
"Simply Sarap" (Simply Delicious) is a project of the DFA to promote Philippine culture and history through food. Cultural diplomacy straddles our work in political and economic diplomacy, and promotes camaraderie for our Overseas Filipinos.
Episode 1
On the first episode of “Simply Sarap,” Chef Louise takes us on a trip to Camarines Sur where she introduces us to the history and flavor of "Chicken Tinutungan" (Chicken Cooked in Toasted Coconut Milk), a classic dish of the Bicol region.
Bicol region, which is about 8-14 hours away from Manila by land, is home to the beautiful Mayon Volcano, famed for its perfect cone shape. As a coconut-producing province, Bicol is historically considered a "coconut country" and it is evident in its local dishes which prominently uses coconut milk and chili peppers.
Chicken Tinutungan
Episode 2
On this episode, Chef Louise first teaches viewers how to make the perfect crispy-on-the-outside-yet-tender-on-the-inside pork knuckle dish "Crisypy Pata" that is well-loved by many Filipinos.
She then uses this meat instead of the traditional beef and oxtail that's used in the classic "Kare-Kare" dish, a Filipino dish with a nutty and savory flavor profile. This dish is best eaten with steaming hot rice and a side of "Bagoong" or fermented shrimp paste! This dish is truly, simply sarap!
Crispy Kare Kare
Episode 3
The third episode of "Simply Sarap" presents Filipino dishes from the mountains -- Pako and Pinakro. Made of simple ingredients such as Pako (Fiddlehead Fern) and Plantain, the dishes show the resourcefulness of the Filipino people in creating flavorful and filling dishes from their surroundings.
Taste the simply sarap tangy and sweet flavor profiles in these dishes that are borne from the creativity of the Filipino people under difficult circumstances.
Pako and Pinakro
Episode 4
On this episode of "Simply Sarap," Chef Louise takes us to the historic Barcelona, Sorsogon where she introduces the Lechon or Spit-Roasted Pig, a dish that traces its roots to the pre-colonial times and shares similarities with the dish of the same name found in Latin American countries and other Austronesian regions.
A star in every Filipino household on special occasions, the Lechon of the Philippines has two types—the Cebu Lechon and Manila Lechon—which differ in their preparation and roasting techniques. For this episode, Chef Louise teaches how to make the Cebu Lechon using pork belly, which can easily be made with an oven at home.
While the different lechon types are to be enjoyed with different dips and sauces, one thing is undeniable--as a Filipino dish, it is best eaten with steaming hot rice! Try this recipe for a simply sarap taste of a Filipino celebration in your home.
Lechon
Episode 5
Episode 6
On this episode of “Simply Sarap,” Chef Louise introduces the unripe jackfruit as a vegetable in this homemade Filipino dish “Ginataang Langka” or Jackfruit Stewed in Coconut Milk.
The dish is a favourite in many Filipino homes and is best complemented with salty dried fish and eaten with steaming hot rice.
Ginataang Langka
Episode 7
The cold, rainy season is perfect for some hot soup that is comforting with every sip. While traditionally, Chicken Tinola is a clear soup that is served as a main dish and eaten with rice, this episode of "Simply Sarap" features a different take on the classic Filipino dish that keeps the delicate and heartwarming flavors of Chicken Tinola and rice in an easy-to-cook one pot recipe.
One Pot Chicken Tinola Rice
October is National Indigenous Peoples’ Month in the Philippines and during this month, we promote awareness and appreciation of the Indigenous Peoples (IP) cultural heritage and history.
As a way to celebrate the rich cultural heritage of our IPs, particularly the Agta of the Bicol region, this episode of “Simply Sarap” features the dish “Sinuman," which is inspired by the sticky rice delicacy called “Suman.”
Sinuman
Different provinces in the Philippines have different versions of “Suman,” a delicacy made of sticky rice. On this episode of “Simply Sarap,” Chef Louise introduces to us “Binutong,” a sticky rice delicacy cooked in coconut milk and a favorite in the Bicol region.
“Binutong” takes its name from the word “butok” or “to tie the knot” as it is cooked in a parcel or pouch made of banana leaf that is tied at the top to keep its shape. While it is usually eaten as it is for breakfast or “merienda” (snack) and best paired with hot chocolate or coffee, Chef Louise introduces a savory variety that will give you more options to enjoy this dish.
Episode 8
Binutong (Sticky Rice in Coconut Milk)
Episode 9
Filipino ingenuity is front and center on this episode of "Simply Sarap" as Chef Louise introduces the all-time Filipino favorite "Sisig." Sisig is a dish that originated in Pampanga, a province in the island of Luzon that is considered the "Culinary Capital of the Philippines."
The people of Pampanga, or the Kapampangan, have made this savory dish using the meat and skin from the head of a pig.
On this episode, Chef Louise shows two versions of Sisig-- Sisig na Puso ng Saging (Banana Heart) and the classic Kapampangan version.
Sisig
Episode 10
Some like it hot and the people of Bicol could not agree more! Known for their spicy dishes, the Bicolanos take pride in their local delicacy “Laing” and would say that it is their region’s highly recommended dish to try!
While there are many ways to enjoy Laing, Chef Louise introduces the classic way to cook and enjoy the Bicol favourite on this final episode of “Simply Sarap.” For the ultimate Filipino experience, don’t forget to enjoy this dish with steaming hot rice!