"Food ways" is an expression that dates back to 1946. It refers to the eating habits and culinary practices of a people, region, or historical period. This blog shares finds for foodies and food lovers - curated content from around the web, sharing the ways we all like to enjoy our food! Food history, recipe sharing, and all things food-related. This foodie blog is aimed at newbie cooks or beginners. But everyone is welcome! (https://eesfoodiejournal.blogspot.com/)
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It's no secret that Filipino cuisine is one of the best in the world.
Like any good food, Filipino cuisine has to have its secrets. Few people have really mastered authentic Filipino food, not the washed-down fare you get in fast foods and diners, but real, home-made native dishes. Although most of us can whip up something when we need to, it can be hard to capture that distinct Filipino taste.
So what really goes into our food? How do you make your food taste truly Filipino? There's really no single answer because no one can define our food; we come from a hodgepodge of cultures, after all. But one thing that sets us apart from our Asian neighbors is our heavy use of spices. Whereas other cuisines prefer subtle hints of flavor, we like a big burst of it with every bite.
So that's the first rule: be generous with the spice. If you want your dish to fit in with other Filipino recipes, get to know the spices that go into them. Here are some of the most common.
Ginger
Ginger is used in most Asian cuisine, and Filipino food recipes. In the Philippines, it is most commonly used in soups and stews; dishes such as arroz caldo (rice porridge), and tinola (chicken stew) use garlic as their main spice. It goes particularly well with chicken and fish dishes, where it provides a nice contrast to the strong meat flavors. Ginger is used both for flavor and aroma, although the flesh of the root is not always eaten. Most people just crush the root and drop it into the dish, then take it out just before serving.
These two almost always go together, especially in meat and vegetable dishes. You may be more familiar with Taiwanese and Australian garlic, which have larger cloves and are easier to work with. But if you want a stronger, spicier flavor, go for native garlic. Philippine garlic comes in smaller bulbs, with cloves less than half the size of other types. This makes them hard to handle, but it's well worth the trouble.
Philippine onions are strong and pungent, making them a great source of flavor. Use native red onions for saut'ing and pickling, but use the white ones for salads and sandwiches. If you're making rice porridge, top it with chopped green onions for extra spice.
Lemongrass
Lemongrass has strong-smelling leaves and stalks commonly used in soups, teas, and sauces. The leaf is slightly sweet with a hint of citrus, a perfect complement to gravy and other meat sauces. There are several ways to use lemongrass, but the most common method is cooking the fresh leaves (sometimes the entire stalk or bulb) with the food to release the flavor. If you're using the stalk, take only the soft inner part and chop it up before dropping it in. You can also use dried and powdered lemongrass, especially if you're in the city and fresh leaves are hard to find.
Pandan
Pandan is mostly an aromatic ingredient, most commonly used with plain white rice. Just add a couple of leaves to your rice as it boils, and it comes out with a strong, inviting aroma. Some regions even weave it onto rice pots for an even stronger scent. You can do the same with rice cakes, puddings, and other Filipino dessert recipes.
Bay leaf
The strong, pungent taste of bay leaves makes them a perfect fit for Filipino cooking recipes. The leaf has a wide range of uses, from meat sauces and dips to main dishes like adobo, menudo, and mechado. Dried bay leaves are traditionally used; fresh bay is seldom available in local markets. The leaf itself is not usually eaten; like ginger, you can take out the leaves once you're ready to serve. However, most people just leave them in and set them aside when eating.
About The Author: Carlo Villamayor is a devoted cook; he makes it his personal mission to spread the joy of one of his Filipino food recipes with food lovers the world over. Bon appetit! (Sources: ArticleCity.comANDEditorialToday.com)
Chitra’s Healthy Kitchen is a warm, inviting space that celebrates wholesome cooking with vibrant, nourishing recipes drawn from a wide range of global and Indian traditions. The blog’s thoughtful explanations and colorful dishes make healthy eating feel joyful and accessible, all while showcasing Chitra’s genuine passion for sharing good food. It’s the kind of place that inspires you to try something fresh and delicious the moment you start reading.
One more day left in Feb 2026. Snow is still likely in early March, especially across the northern states.
Wintertime is the best time for warm drinks. Who would disagree? Even though you drink hot or warm drinks all year round, for obvious reasons, they are just more soothing and comforting during the winter. That's why I am reblogging this recipe from an awesome food blogger who shares recipes for healthy living. Chitra's blog has a littel over 2500 followers. (“Chitra’s Healthy Kitchen.” Chitra’s Healthy Kitchen, https://drchdietfood.com/. Accessed 27 Feb. 2026.)
Saffron, my favorite spice. But never thought to put it in a drink. :)
Plum cake can mean a couple of different things depending on where you are in the world π°.
π Two Main Interpretations
British tradition: "Plum" historically referred to raisins or dried fruits, not actual plums. So a plum cake is essentially a rich fruitcake made with dried fruits, nuts, and spices, often served during Christmas.
Indian tradition: In Kerala and other regions, "plum cake" is a spiced Christmas cake made with dried fruits soaked in rum or brandy, baked into a moist, dark cake. It’s a holiday staple.
NOTE: Modern versions: Some recipes do use fresh plums, creating a lighter cake with tart-sweet fruit baked into the batter.
✨ Common Features
Dried fruits: Raisins, currants, dates, or candied peel.
Warm spices: Cinnamon, nutmeg, cloves, cardamom.
Alcohol soak: Rum, brandy, or wine for depth of flavor.
Festive association: Often linked to Christmas or weddings.
I'm familiar with plum dessert being linked to the British. But I found a delightful article published by an Indian writer.
The evolution of the plum cake from porridge and pudding to what it is now.
Origin as a porridge for Christmas Eve fasting
The
plum cake traces its roots back to a medieval English custom: on
Christmas Eve, after a period of abstinence, people ate a porridge made
from oats, dried fruits, honey (and sometimes even meat) to “line the
stomach”. This porridge is considered the earliest ancestor of today’s
plum cake. (The Indian Express)
Over
time, that porridge became richer and more complex — evolving into a
boiled pudding (or “plum pudding”) and, eventually, to the baked version
we now know. (Medium)
Transition in ingredients and cooking method around the 16th century
In
the 1500s, the original meal-like porridge began to be modified: oats
and the possible meat were replaced by flour, eggs, butter (or suet),
and sugar. This change turned the dish from a simple porridge into a
dense, fruit-laden pudding or cake batter. (The Indian Express)
The
cooking method also changed: many people boiled the batter (wrapped in
cloth), but wealthier households, who had ovens, started baking the
mixture — moving it closer to the modern plum/fruit cake. (Medium)
Why “plum cake” doesn’t usually contain real plums
Despite
the name “plum cake” (or “plum pudding”), these cakes traditionally
don’t contain fresh plums. Rather, the word “plum” in medieval English
referred broadly to dried fruits — raisins, currants, prunes, etc. So
the “plums” in “plum cake” likely meant dried fruit, not the modern
understanding of plums. (Wikipedia)
As
a result, many classic plum cakes are more akin to what people now call
“fruit cake”: rich, dense, with dried fruits and spices, and sometimes
soaked in alcohol — a far cry from a simple plum-based dessert. (India Today)
"One Famous Indonesian Food Item Is Not Historically Indonesian
During the years 1602 to 1942, what is now the Republic of Indonesia was a Dutch colony. ... The tradition of Indonesian food known today as Rijstafel, which means Rice Table, was started by the Dutch. ..."
The concept of rijsttafel is a way to sample the many different spice-laced dishes from various regions of Indonesia. The Dutch likely drew inspiration from a similar Indonesian multiple-dish meal known as nasi padang.
“Indonesian Food History - Rijistafel” Daily Two Cents, 10 May 2015, web.archive.org/web/20170803143846/http://dailytwocents.com/indonesian-food-history-rijistafel/.
I never liked black food. Unless it’s ice cream. Just kidding.
When I used to think of black food I thought people were saying that the food was burnt. But that’s not so. I discovered that there is black ice cream, there are black vegetables, and people intentionally add certain ingredients, like charcoal or squid ink, to make the food black.
Doing research I discovered that in London, they have a Black Food Festival. But don’t be confused. The food isn’t the color “black”. It’s called Black Eats Fest and it celebrates food from Africa, the Caribbean, and beyond. It’s a celebration of culinary diversity.
This content is about food that is the color “black”. It’s a brief introduction by way of sharing fun facts, which are the reasons why I like black food.
(2) At one time, in ancient China, there was black rice (some say dark purple), which was also known as “forbidden rice”. It wasn’t forbidden to everyone. The emperors could have some and of course, the wealthy. But these days, it’s available to the masses and even shows up in U.S. restaurants. Black rice is the “perfect choice for vegetarians and vegans looking for additional protein”. Learn more: What Is Forbidden Rice? | Eating Well
Green leafy herbs are the unsung heroes of both the kitchen and the apothecary. They’re not just flavor boosters—they’re cultural symbols, medicinal allies, and botanical marvels. πΏ
Chop herbs finely to release oils, or bruise them for infusions.
EXTRA RESEARCH.
(I watch a lot of Korean dramas, and I'm always drooling over the food. LOL.)
π² Korean Culinary Traditions
Many of the herbs on your page play key roles in Korean cooking, often with layered meanings:
Perilla Leaves (Kkaennip) – Aromatic and slightly bitter, these are often eaten pickled or used as wraps. Their distinct flavor and versatility earn them a place in banchan spreads.
Garlic Chives (Buchu) – Stir-fried, added to pancakes, or tucked into dumplings, their pungency boosts richness in humble home-style dishes.
Mint – Known as "bang-ah" in Korean, mint isn’t as common in savory dishes but features in herbal teas that promote digestion and refreshment.
Mugwort (Ssuk) – Used in rice cakes like ssuk tteok and soups, mugwort lends an earthy flavor and is tied to spring rituals and cleansing traditions.
πΏ Historical and Medicinal Roles
Korean traditional medicine (Hanbang) reflects centuries of botanical wisdom:
Thyme and Sage – While not native to Korea, similar aromatic herbs have been used in teas and topical remedies for respiratory or skin-related ailments.
Mugwort (Ssuk) – Considered a sacred herb, used for everything from digestive tonics to women’s health treatments. It’s burned in cleansing rituals, much like sage in other cultures.
Perilla Seeds – Ground into pastes or oils, they're thought to support heart health and boost immune function.
♦♦♦♦
NOTE: This content is AI-generated. Just testing. ππ
That was news to me. Also learned something else new. Very familiar with the Sandwich Cubano (Cuban sandwich) and Media Noche Sandwich (Midnight Sandwich); but did you know there are several variations of this sandwich? No doubt they’re all delicious! There is a third one called Elena Ruz (Cuban Turkey Sandwich). It has guava jelly as one of the ingredients. If you’ve never tried Cuban food, you must try the Cuban Sandwich. Even the world-famous chef, Bobby Flay has his own variation. Eating food is one of life’s greatest joys. But learning food history is also great fun too! References: Internetwriter62. "The Art of the Cuban Sandwich." HUBPages.com. HUBPages Inc., 17 Sept. 2013. Web. 20 Jan. 2017.
Another discovery has been made in the study of food, health, and science. Credit is being given to Professor Kazuyoshi Ukena of Hiroshima University for identifying NPGL, a protein in our brain which “apparently aims to maintain body mass at a constant, come feast or famine”.
The professor's finding eliminates the excuse of not being able to lose weight and stop yourself from overeating because you don't have any willpower, because the mechanisms for appetite control are literally ... all in your head. :)
When it comes to being health and fitness conscious, making quality of life choices, and developing healthy living habits, citizens of Austin, Texas, set the example for everyone else to follow; including the Californians. { IMHO ☺} Sharing a recap of key facts to peak your interest and some information links on health, wellness, and fitness, diet, nutrition, and exercise for further reading and research.
Autumn is the season for apples and pumpkins. My favorite recipes are apple cobbler and pumpkin pie, which (in my humble opinion) are true American holiday cuisine. I enjoy these desserts for both Thanksgiving and Christmas.
FUN FACTS:
Cobblers originated in the British American colonies. "The earliest recipe dates from 1824. Apple Cobbler – Cobblers (stewed fruit topped with batter, biscuit, or dumplings) originated in the British American colonies with the term “cobbler” recorded in 1859. Cobblers can be made with any type of fruit or berry and are also known as slumps, grunts, and pandowdy." (SOURCE: M. E. Bond)
A cobbler is not the same as Crisp, Crumble, Betty, Or Buckle? What's the difference? "Cobblers are a fruit dessert baked with biscuit-style topping. It's called a cobbler because its top crust is not smooth like a pie crust but rather “cobbled” and coarse. It's usually dropped or spooned over the fruit, then baked. Individual fruit cobblers." (SOURCE: Farmers' Almanac)
"Northeastern Native American tribes grew squash and pumpkins. The Native Americans brought pumpkins as gifts to the first settlers, and taught them the many uses for pumpkin. This led to serving pumpkin pie at the first Thanksgiving in America about 50 years later." (SOURCE: The History Behind Pumpkin Pie)
I love watching Korean drama and love to learn about the teas they drink. In one K-drama, there was a lady who worked at the Commoners' Clinic, and she offered a man a tea called Angelica keiskei. Did you know:
~ Angelica keiskei, commonly known under the Japanese name of ashitaba (γ’γ·γΏγ or ζζ₯θ), literally "tomorrow's leaf", is a species of flowering plant in the carrot family. It is native to Japan ...” (Per Wikipedia); AND
~ Some strawberry growers have shifted to growing ashitaba (or Angelica keiskei) because they say it's a better money-maker and easier to cultivate.
Various healthcare websites offer information about this plant's medicinal value. Of course, this is yet another one of those plants that holds the "key to extended youth".
"... a plant called ashitaba is important in supporting a person’s health & well-being. ... researchers are suggesting that a compound in this plant boosts cellular health and may prolong youth." This Japanese plant could hold the key to extended youth ~ https://t.co/TZ0qOrDsSk
However, many cooks and chefs use the mushroom as the main ingredient in their recipes. Foodies are happy to share photos of amazing dishes where mushrooms are the star of the show. As for being visually appealing, mushrooms are quite beautiful. Artists often use them to illustrate fantasies. Nature photographers go insane! They capture incredible pics just roaming through the woods or the fields. My first time eating mushrooms was over 40 years. But from that day forward, I didn’t need convincing to make mushrooms a part of my diet. However, in case you do, perhaps this health article by Popular Science will persuade you. “4 reasons you should eat more mushrooms”.
It's good to know these reasons why, but the most important thing everybody needs to know about mushrooms is that some of them are NOT edible. No doubt you will find these information links useful. 10 of the World's Deadliest Mushrooms - WorldAtlas.com
In Korean cuisine, banchan is a small side dish served along with rice as part of an everyday meal. No Korean meal is complete without at least 2 to 3 banchan.
If you are one of my followers or subscribers, then you know that my guilty pleasure is watching Korean dramas. Not only are they entertaining, but they are educational, and the food they eat always looks so mouth-watering. Watching them makes me hungry. I always wish I could be right there with them enjoying the food! LOL.
Netflix is doing well these day,s helping me satisfy my appetite for K-dramas. This streaming platform has quite a selection of movies and TV series, historical period or modern, sci-fi, fantasy, horror, and more! Crash Course in Romance is a Korean series that was released on Netflix in January 2023. This series introduced me to “banchan”. One of the main characters was Nam Haeng-seon (played by Jeon Do-yeon), a lady who owned and operated a shop called “Nation’s Best Banchan”. Customers could come into the store and pick whatever banchan dishes they wanted for lunch or dinner.
Not being very familiar with Korean cuisine, my first question was: What is banchan? My second question was: What is the best banchan? I did a little research and am sharing my notes below.
NOTE 1:“Banchan means side dish in Korean, but in reality, it’s a bunch of small dishes filled to the brim with pickles and the like that scatter the table at lunch or dinner.” (REF: Hills, S. W. (2022, January 13). The Funky, Flavorful Side Dishes to Complete Any Korean Meal. Food52. food52.com/blog/17598-the-funky-flavorful-sides-a-korean-meal-wouldn-t-be-complete-without)
NOTE 2:“There are generally three main types of banchan — fresh vegetable banchan like namul or muchim; braised or soy sauce-based banchan called jorim; and well-preserved mit banchan like kimchi or jeotgal, that’s usually on hand in large batches.” (REF: Yoo, Irene. “How to Cook a Bunch of Banchan.” Food Network, Food Network, 6 May 2021, www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-cook-banchan-side-dishes-crowd. Accessed 7 Mar. 2023.)
NOTE 3:What are some popular banchan dishes? (REF: TasteAtlas. “46 Types of Banchan Sorted by Popularity.” Tasteatlas.com, TasteAtlas, 20 Nov. 2020, www.tasteatlas.com/most-popular-types-of-banchan-in-the-world. Accessed 7 Mar. 2023.)
NOTE 4:“Banchan dates back to the mid-Three Kingdom period, around 300s AD at a time when Buddhism was a heavy influence and meat consumption was highly discouraged. As a restyle, seasonal vegetable-based dishes became the focal point of Korean cuisine.” (REF: Angela, and admin. “Banchan History: All about Korea’s Famous Side Dishes.” FOODICLES, 2 June 2021, foodicles.com/banchan-history/. Accessed 7 Mar. 2023.)
NOTE 5: Everything you need to know about the history, etiquette, and ingredients behind banchan. (REF: Spalding, Lavinia, and Mae Hamilton. “How to Eat Korean Banchan — and a Guide to the Most Iconic Dishes.” AFAR Media, AFAR Media, 30 Aug. 2021, www.afar.com/magazine/how-to-eat-korean-banchan-and-a-guide-to-the-most-iconic-dishes. Accessed 7 Mar. 2023.)
