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The traditional Filipino diet, consisting mainly of rice, fish and vegetables usually boiled or grilled, is simple and healthy. People ate what the land gave them, and when. Whether aware or not of the nutritional and medicinal values of their food,  Filipinos ate  healthy,  so the  occasional lechon during fiesta time or noche buena didn’t do serious damage.


                    [DatePublished] => 2007-04-15 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1281489
                    [AuthorName] => Doreen G. Yu
                    [SectionName] => Starweek Magazine
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                    [ArticleID] => 198316
                    [Title] => The Coconut, Cookbooks and a Farm
                    [Summary] => During our childhood, we picnicked under the coconut trees in the family niogan in Tanauan, Batangas. Those were fun days, with the taller kids, with long, thin but sturdy wooden sticks, hitting hard at the fruits so they’d fall to the ground. Others dared to climb the trees to get at the clusters of fruit, which were halved, the juice sipped and the meat scooped out and devoured.  Our elders made calamay from coconut, lambanog and vinegar.
                    [DatePublished] => 2003-03-09 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
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FOOD AND COOKERY

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The traditional Filipino diet, consisting mainly of rice, fish and vegetables usually boiled or grilled, is simple and healthy. People ate what the land gave them, and when. Whether aware or not of the nutritional and medicinal values of their food,  Filipinos ate  healthy,  so the  occasional lechon during fiesta time or noche buena didn’t do serious damage.


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                    [ArticleID] => 198316
                    [Title] => The Coconut, Cookbooks and a Farm
                    [Summary] => During our childhood, we picnicked under the coconut trees in the family niogan in Tanauan, Batangas. Those were fun days, with the taller kids, with long, thin but sturdy wooden sticks, hitting hard at the fruits so they’d fall to the ground. Others dared to climb the trees to get at the clusters of fruit, which were halved, the juice sipped and the meat scooped out and devoured.  Our elders made calamay from coconut, lambanog and vinegar.
                    [DatePublished] => 2003-03-09 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
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The Filipino Table

By Doreen G. Yu | April 15, 2007 - 12:00am

The traditional Filipino diet, consisting mainly of rice, fish and vegetables usually boiled or grilled, is simple and healthy. People ate what the land gave them, and when. Whether aware or not of the...

Starweek Magazine

The Coconut, Cookbooks and a Farm

By Lydia Castillo | March 9, 2003 - 12:00am

During our childhood, we picnicked under the coconut trees in the family niogan in Tanauan, Batangas. Those were fun days, with the taller kids, with long, thin but sturdy wooden sticks, hitting hard at the fruits...

Starweek Magazine