Philippine “Independencia” Cuisine

CEBU, Philippines — On the occasion of the 120th anniversary of the Proclamation of Philippine Independence last June 12, the National Historical Commission of the Philippines collaborated with various national government agencies and local government units to celebrate the event with the theme “Pagbabagong Ipinaglalaban, Alay sa Masaganang Kinabukasan.” 

Marco Polo Plaza Cebu also launched its yearly culinary journey featuring Filipino dishes. It was called the “Independencia” featuring Filipino favorites from Luzon, Visayas and Mindanao. It was the first Culinary Journey where the hotel’s first Filipino Executive Chef Juanito Abangan and his all-Filipino gastronomic team handled the preparations for a fiesta that highlighted regional dishes. It is said that a national Filipino cuisine is the sum of the parts of the different cuisines around the country.

The “Independencia” was served at the hotel’s Café Marco. The Main Dishes were Chicken Pianggang, Pork Humba, Crispy Pata, Crispy Tadyang, Kare-Kareng Dagat, Bam-i, Ginataang Gulay, Beef Steak, and Lechon de Cebu. Ensaladang Nangka was also served along with the Talong with Binagoongang Chicharon, Kinilaw nga Isda with black beans and red eggs, Plain Chicharon, and Dinakdakan.

Pianggang is a classic chicken dish that comes from the southernmost tip of the Philippines, the Sulu archipelago, where the dominant ethnic group is the Tausug. The grilled chicken is cooked in coconut milk flavored with a special spicy paste made with burnt coconut. This is the first time I encountered this dish, although I had tasted curry made with coconut milk extracted from coconut grilled over charcoal.

The Kare-Kareng Dagat is made with vegetables like banana blossom, string beans and eggplant. The seafood part is a medley of fish, crabs, prawns, mussels with an accompaniment of bagoong. The Dinakdakan is the Ilocano version of the Sisig (parts chopped fine) using boiled and grilled pig parts like the mascara (face), liver, stomach and intestine with a tangy dressing with ginger, red onions and chillies. The authentic Dinakdakan uses pig brain to provide a thick and sticky texture though it can be substituted with mayonnaise.

I’ve observed that many guests to Café Marco lined up to get a slice of the mouth-watering display of Lechon de Cebu. Lechon is the cradle food for many Cebuanos and it is the centrepiece of fiestas and other celebrations. My definition of a good lechon would be a really crispy skin with sufficient layer of fat. The lechon meat must be correctly seasoned with green onions, lemon grass, black pepper, garlic and salt. All these qualities, excuse me, were found in the lechon at Marco Polo’s “Independencia.” For me, the second best tasting dish was the Crispy Tadyang (beef ribs) and the third would be the Dinakdakan. It had been years since I had a taste of this Ilocano delicacy.

Desserts served were Maja Blanca, Ube Macapono Cake, Peanut Balls, Leche Flan, Pandan Cake, Puto Cheese, Masareal, and Pastillas.