A Unique Dish From the Philippines

What is the Real Philippines – The Philippine People’s Party (PDP) and why is it called the Real Philippines? Recently, I read an article by Rufino Vicayco, who is a Filipino journalist, blogger, and author based in the Washington, DC-based Think Tank, where he discusses this matter. In his article, he calls the Real Philippines a “fractured nation” that has been divided into a half by the Barangays. According to Vicayco, a half of the Philippines is known as the Real Philippines – the Philippines in the minds of its people – whereas the other half is referred to as the Philippines of the people or the una persona de Pie, una pelota de Palio (opens Balinese name for the Philippines).

persona de pie

What is the Real Philippines? Vicayco claims that the first half is the real Philippines, while the other half refers to the corruption in the government, the weakness of our currency, and other problems in government. Indeed, as a former tourism operator, I have traveled to Mindanao many times and have witnessed first hand the corruption there. It is sad indeed to see the government there full of officials and local businessmen who take advantage of the tourist trade.

What is the Real Philippines? In my opinion, both a and la persona de Paseo is interchangeable terms for the People’s Republic of the Philippines. It is my contention that the term “People’s Republic of the Philippines” is incorrect due to its political subdivisions. The reason why the term has become politically correct is because a lot of our local folks in Mindanao use the phrase, “ela puwede (a pulis), kuya (key uya) yan (yan baad), manong (manong) yan (manong yan).” “a puwede (a plus)” and “run (kyun baad)” are colloquialisms of Mindanaoans used to communicate to each other that they are speaking local dialects, not the national tongue. Unfortunately, these local dialects are dying out due to the lack of interest from tourists, foreign governments, and other foreigners.

The current government of Philippines recognizes that the name Mindanao was corrupted from the local Mindanao people’s dialect. Therefore, they changed it to Mano Juan after the French and English explorers and travelers introduced their new language and culture to the area. This is why in major cities like Cebu, Davao, Manila and Caticlan, you will hear the local language being used by tourists and natives alike. On Mindanao, it is customary for the locals to greet each other with “En ela (new) suede (ekun lumang),” (greeting), “Achi (akin yung), (Bawating saan malaria),” (congratulations), “Kung (heng) San (kung saan malaria),” (goodbye), and “Pagkor (paagkoron),” (goodbye). Foreigners who come to Mindanao would also be amazed at the wide variety of greeting you would receive.

Another interesting tradition on Mindanao is for Mindanaoans to use their wooden thongs to grind rice during meals. In the western part of Mindanao, you can find vendors selling roasted chickens and goats at low prices, and at higher ones if you are lucky. It takes just a few minutes to prepare one of these flavorful morsels. The rice is steamed until it is light and fluffy. Usually, it is served with vegetables, cooked rice, fried noodles or as a side dish.

The Moro people of Mindanao were known to be some of the first inhabitants of the Philippines. They settled in the southern part of the island and were the original inhabitants of the Philippines before Spanish explorers arrived on the shores of Borneo. They used to be warriors and fishermen in the early history of the Philippines. They were noted for being brave and braveness, and they loved food. The Moro dialect is a blend of Palayo, Cebuano and Hindi, and is spoken mostly in Mindanao and the southernmost parts of Borneo.

In this dish, you will hear the Moro name for Moro, Pura, and una sao (heart) – all pronounced the same, but with different tones. This dish usually contains meat such as pork or chicken that has been marinated and cooked in banana leaves. In Mindanao, it is believed that the Moro ancestors discovered this cooking method long before European explorers arrived on the shores of Borneo. The Spanish introduced many foods to the Moro people and they adopted the methods of cooking and eating that were already used by the Europeans.

Many of the ingredients used to make the Moro’s famous dishes, such as the Moro’s Moro Beef, are hard to find elsewhere in the Philippines. Although you might be able to find the ingredients for this dish at a Chinese restaurant down the street, it’s not easy to find the exact recipe. The most authentic Moro de la Pura de Pura recipe that I was able to find was adapted from a Moro’s daughter, Idella, who is the keeper of most important recipes of her family. Because she was very careful to make sure that every ingredient was carefully measured and combined properly, she perfected the Moro de la Pura de Pura. Her recipe has been handed down since her great-grandmother and great-granny. Now it can be enjoyed by a new generation of Moros as well as being enjoyed by adventurous tourists to the Philippines.