Homegrown foods will always be the best taste our buds will constantly seek. The goodness of the foods we've grown with will always bring a heavenly feeling every time we eat it from a very long time of missing it. Each bite, chew and crunch will also bring a wonderful reminiscence of our childhood and our family life when home.
A lot of Filipinos working abroad are also feeling the same way and craves that way too. That is why, when somebody from the community goes back home, all they ask are those foods they crave for but only those which has longer shelf-life.
Here are top listed Filipino foods which our kababayan working abroad are often requesting and craving for.
It's like the top of the list. It is called tuyo in the language. This dried salted fish has that overflowing charisma that every Filipinos would love to have it for dining. It may not smell palatable for strangers but when a Filipino smells it's aromatic odor, as sure as tomorrow is another day, that mouth water, drools and crave for one. Most dried fishes are best with rice except dried anchovies and sun-dried rabbitfish which are best eaten with native vinegar dip. Yummily crunchy little fishes.
This vinegar locally called as suka tuba will never lose in the list. It's the best with dried fish, so, these both will always go along with each other on the flight. It goes in different colors -white, orange, brown; different mixture - pinakurat, sinamak, paombong, iloko, but it has the same drooling impact that every Filipinos loves.
Or bagoong, as it is called, is a Filipino condiment. This paste is a form of fish fermentation in a salt. It can be eaten with rice, boiled banana, unripe mango, turnip, pineapple, guava, papaya. It can also be a cooking condiment, especially with Ilocano (one of the Philippine tribes) recipes.
It is readily available in the market worldwide with improved taste and different flavors, however, Filipinos overseas still seeks the taste of a traditional shrimp paste from the hometown. They still prefer to have it personally sauteed by them for a taste they have grown with.
It is a coarse brown sugar produced from crystallized molasses. It is a delicious sugar substitute for making Filipino delicacies such as suman, biko, bukayo, binignit, etc. Kids would also love the finger licking taste it has everytime they eat the ball like sugar formation and dip the finger to the coarseness of it.
This is one of all too longed to eat but since it isn't allowed in any flight due to its strong smell that may nauseate other people, they rather choose to bring durian by-products especially the durian creamy jam. Other than jam, few more by-products are-durian candy, tart, hopia, pastillas, yema.
But if packing is a good cheat you are best at, I am sure, this fresh meat of durian can arrive and meet those craving Pinoy taste buds abroad.
Since commonly sold bananas abroad are Cavendish, Filipinos there are still craving for cooking varieties especially saba. It can be simply boiled, or sweetened such as banana cues, chips, minatamis, pinaypay or turon and these recipes are what they are missing and crave for.
Glutinous rice is already available abroad but kinugay isn't, so they will still look for a homemade biko from the town. Biko is known as rice cake in other places. Yes! Other races are also making such but a Pinoy version comes with a latik topping. It is a coconut curd in cooked with kinugay.
My mom is Ilocana so every time a relative gets back home, they will always intend time to make a tupig just before they travel back abroad. It is a grilled mixture of glutinous rice, coconut cream shredded with coconut meat strips wrapped in a banana leaf.
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