December 16, 2024 - At Canadian Filipino Net, food isn’t just nourishment—it’s a celebration of culture, family, and the joy of sharing stories. Our team of writers and editors is always on the hunt for flavors that remind us of home, excite our palates, or simply satisfy our cravings.
As Christmas approaches, we’re reminded of the Filipino tradition of cooking up a storm, with a table full of dishes that bring us together to celebrate. This month, we’re sharing our top foodie picks, from classic Filipino dishes to delightful Canadian finds. Grab a seat and join us as we dish out what’s been satisfying our appetites lately!
Yvette's Pick: Baked Cheesy Salmon
I couldn’t resist including my own favorite dish—baked cheesy salmon. It reminds me of dinners at Conti’s in Manila, where I always ordered their baked cheesy salmon with saffron rice. While it’s easy to make at home, there’s something special about recreating the ambiance of those meals. Since there’s no Conti’s here in Canada, I’ve perfected my own version, which has become a quick dinner favorite for me and my daughter.
All you need is a salmon fillet, marinated in lemon sauce, pepper, and salt. After patting it dry, top it with a sauce of cream cheese, Dijon mustard, a little mayo, minced garlic, and breadcrumbs. Bake it for 35 minutes, and voilà—melted cheesy goodness paired with the fresh taste of salmon. Perfecto!
Emmy’s Pick: Bulalo
Emmy loves Bulalo, a classic Filipino comfort food perfect for the cold winter season in Canada. She recalls fond memories of visiting restaurants in Tagaytay that specialize in this hearty beef and bone marrow soup, known for its rich broth and fresh vegetables.
To recreate this dish at home, Emmy suggests picking up beef shank with marrow, cabbage, potatoes, and corn on the cob during your next grocery trip. Don’t forget the patis in your pantry, and if you spot kalamansi at the store, be sure to grab some—it’s a game-changer!
Arlene’s Pick: Rickety Rickshaw Bowl
Arlene swears by the Rickety Rickshaw Bowl from Chau Veggie Express on Granville Island. This vibrant Vietnamese vermicelli bowl is packed with thin rice noodles, shredded bean curd, crispy spring rolls, mung beans, crispy shallots, cucumber, pickled carrots and daikon, lettuce, Thai basil, bean sprouts, fish sauce, and roasted peanuts.
For Arlene, this dish is a perfect balance of fresh flavours and textures. The savoury, tangy, and crunchy elements make it an irresistible and healthy choice.
Rachel’s Pick: Pesang Isda (Ginger Fish Stew)
Rachel’s pick is Pesang Isda, a simple yet flavourful ginger fish stew. For her, the ginger takes center stage in this dish, enhancing its comforting qualities. Traditionally made with mudfish (dalag), Rachel likes to substitute salmon, which works beautifully.
To elevate the flavours, Rachel recommends simmering garlic, onion, and ginger in the broth before adding the fish and greens. This method deepens the dish’s aromatic profile.
Interestingly, there’s a similar Brazilian fish stew called moqueca, but instead of ginger, moqueca relies on cilantro for its unique flavour profile. Both dishes are hearty and satisfying, but Pesang Isda holds a special place in Rachel’s heart. It's a nostalgic taste of home and an ideal meal for those cold Canadian winters.
Eleanor’s Pick: Spinach Laing
This is what Eleanor cooks when she needs something healthy, easy to prepare, and delicious to eat. It’s a combination of Filipino laing, made with gabi leaves, and an African dish called sukuma wiki (a cabbage-like greens common in Kenya).
When she lived in Nairobi, Kenya, her African cook, who had learned his trade from strictly meat-and-potatoes British diplomats, quit in a huff when she asked him to cook pancit three times in one month. Both Eleanor and her kids have birthdays in January. “Your food has too many things going on,” her cook said, abandoning a basket of fresh spinach from their garden along with the makings of pancit. To save the spinach from wilting, she made spinach laing instead.
To prepare her version of Spinach Laing, she starts by blanching about two pounds of spinach and setting it aside. Next, she sautés garlic and onion in oil, then adds patis (fish sauce), bagoong (shrimp paste), chili pepper, and coconut milk. After simmering the mixture to thicken the sauce, the spinach is added back in and cooked through. For a finishing touch, Eleanor sprinkles roasted peanuts and slices of red bell pepper, making the dish as visually appealing as it is delicious.
For Eleanor, Spinach Laing is more than a flavourful dish—it’s a story of adaptation and cultural connection. “Every time I prepare this dish, I am reminded that no matter where life takes us, we can always find a way to bring the flavours of home to the table.”
Carlito’s Pick: Pinakbet
Carlito’s go-to comfort food is Pinakbet, a vegetable dish that’s a staple in Ilocano cuisine. Growing up in Camiling, Tarlac, he enjoyed the simple yet rich flavours of this traditional dish.
Camiling, Tarlac, he enjoyed the simple yet rich flavours of this traditional dish.
“There are a number of variations to its preparation, with each version reflecting the cook's personal touch or the ingredients at hand,” Carlito explained.
True to his roots, Carlito keeps his preparation simple. He layers sliced tomatoes, onion, and ginger in a pot, then adds eggplants and bitter melon. The vegetables are seasoned with fish sauce and gently cooked without stirring to preserve their delicate textures.
For Carlito, Pinakbet is more than just food—it’s a comforting connection to his roots and a reminder of home. Every bite carries the flavours of tradition and the stories of the Ilocano kitchen, bridging the distance between Tarlac and Vancouver.
As Christmas draws near, I hope these dishes inspire you to create your own festive spread. Whether you’re whipping up family favorites or trying something new, may your celebrations be bountiful and filled with delicious food and joyful moments.
What about you? What are you craving lately? Share your awesome food finds or homemade recipes with us!
#LutongPinoy #FilipinoFlavors #PinoyFoodLove #ComfortFood #PinoyClassics
Ma. Yvette Lucas a skilled writer and marketing professional with expertise in crafting articles on social, labour, and telecommunications issues. She has led website redesigns, developed social media strategies, and written for both corporations and non-profit organizations. Yvette is currently the Social Media and Marketing Manager of Canadian Filipino Net, where she continues to apply her expertise in communications and storytelling.
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