Today we get to e-travel to Singapore to experience Filipino food with Marelie of Cookie Droplets Etc! I’m sure some of you are familiar with her blog and tasty recipes.
More about Marelie and her blog:
1) Tell us a little about the “birth” of your blog. How long have you been blogging and why did you decide to start?
My blog is just newly born. Our family moved and settle here in Singapore. I love the changes and the fact that this place is multi racial, I enoy so much the varieties and opportunities for me to explore when it comes to food. Although I started it last January 2011 using blogspot.com, I formally launched my blog the following month, February 2011, wherein I decided to use a website provided by Google. The greatest thing about blogging is that the knowledge is overflowing. You get to learn and you get to share. In the end, there is a gift of profound joy in blogging. You feel nourished, healthy physically and mentally. My version of adobo is actually a mix of traditional way how a Spanish adobo is cooked but I cant omit soy sauce because I learned to cook adobo with soy sauce. I tried the recipe without soy sauce and I don’t like it because it was so white…it looked raw to me and I cant take it. The best thing about adobo is that it could last for a week without refrigeration. Put it in a jar and let it stand in one corner and just get what you can eat and still it will not get spoiled. During camping or outing, Adobo is such a perfect food to go. The longer it lasts, the better it tastes. Nowadays there are people who add boiled eggs in their adobo..for variety, for economic reasons and somehow adapted to the Chinese way of cooking their stew. Our Filipino Food Culture: Fusion technique in cooking has been a norm in Filipino kitchen long before Ferdinand Magellan discovered the Philippines in 1521. One may note that while “fusion†has just been popularized by the elite group of modern chefs, and dubbed by some as “East Meet West,†the original concept was introduced to and adopted by Filipinos as a result of migration and colonization. About 80% of the dishes prepared in Filipino kitchen today can be traced to Spain. The Spaniards introduced tomatoes and garlic along with the technique of sautéing them with onions in olive oil. Add to that, as in popular baked good and desserts like Pan de Sal (a crusty dinner roll), Flan (an egg custard), Ensaymada (cheese buns), rice dishes as in Arroz Valenciana or Arroz Con Pollo, etc. Most Spanish recipes had been modified to accommodate what were readily available re ingredients. Thus, the emergence of a cuisine Filipinos called their own, adapted to their tastes. If you want to know more, you may read it here.
2)
Another recommended recipe to try is Food for the Gods, also a popular bar in the Philippines. Head over to Marelie’s blog for the recipe and story behind it. Marelie has also linked several recipes in our Star Recipes collection… check it out if you haven’t yet.
Now, for your recipes or other food posts! If you are new, check out our Make a Food-“e”-Friend (MaFF) Monday page for more information on what this party is all about, specifics about how to link from your blog, and for more on how you can be a Featured Food-“e”-Friend in the future.
Just a few reminders before linking:
1) You can link any type of food-related blog post, including giveaways or food coupon offers. Make sure you use the URL for the actual post and not your blog so visitors can easily find what you wanted to share!
2) Don’t forget to link back to MaFF Monday, using either a text link, Make a Food-“e”-Friend Monday, or the button image for this week’s party:
I would love to make it around to every single link each week, as some party hosts are so good at doing. I hate that I usually am unable to, but I always enjoy seeing what everyone brings and check back when looking for new ideas.
(Link-up open through Wednesday):
If you have a moment, be sure to check out our Christmas series, which will begin in September, and how you can be involved (you do not have to have a blog):
About the Author
Adopted at age 2, grew up in the Charlotte, NC area. Obtained Bachelor of Arts degree in Psychology from Appalachian State University. Loves being a Mom of two and taste-testing Chef John's culinary creations and sharing them with readers.
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