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8 Pinoy Things We Take for Granted, But Are Hits Abroad

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| April 4, 2017

8 Pinoy Things

We Take  for Granted,

But Are Hits Abroad

By  Luanne Arevalo

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“The things you take for granted, someone else is praying for.” Yes, we tend to take things for granted because they’re, you know, just there – easy to access and ready to be enjoyed any time we feel like it. We only appreciate their value after other people show interest. That’s when we eagerly declare ownership and say, “Mine!”

Before we get all sappy and think of lost loves, the things we’re talking about here are items that are common in the Filipino household. Those which we take for granted, but apparently, are coveted by people elsewhere. Can we get a “Woot! Proud 2 B Pinoy!” please?

Bilao

i still don’t know why the bilao is sold here in the US as a decorative item? like i see this at ikea too hahaha

Posted by Jacob Walse-Domínguez on Tuesday, March 28, 2017

The “bilao” which is most familiar to us as the tray used in serving huge orders of the different types of pancit we have, from bihon to canton to Malabon. Our lolas would also use this for “pagtatahip ng bigas.” Bilaos come in different sizes and are readily available in market for an affordable price. But on Etsy, they go for as high as P2,000 each. I guess when you call it by a fancy name like “Boho Chic Wicker Tray,” then you can mark up  significantly too.

 

Bayong

When Balenciaga came out with its Cabas Shopper bags, it was pretty hard to take it seriously because it resembled none other than our very own palengke bags. Granted, our local version is made of nylon while Balenciaga’s are made of either lambskin (US$ 2,000) or snakeskin (US$ 10,000), but the thought that a design from one of the world’s most prestigious brands is strikingly similar to something you buy for only 200 bucks at the palengke is simply amusing.

 

Ube

The purple-colored yam has long been a part of the Filipino food fare in the form of ice cream, cake, pastillas, hopia, and jam, among others. But it was only recently when the rest of the world discovered this gem of a tuber. It all started when Björn DelaCruz of Filipino restaurant Manila Social Club in Brooklyn, New York created a 24-carat gold-glazed, Cristal-and-ube mousse-flavoured doughnut for New Year’s eve. It went viral on Instagram and next thing you know, everybody wanted their own serving of a purple-colored dessert. And while it’s quite common in these parts, it’s harder to get hold of elsewhere and supplies get snatched pretty quick.

 

Pako

It’s not only the “best pig ever” that Anthony Bourdain raved about when he came to the Philippines for his show “No Reservations.” The popular host also marveled at the pako (fiddlehead fern) salad which Chef Claude Tayag served him at his own Bale Dutung.

“Nice! This is like twenty dollars in New York!” Anthony exclaimed. That’s around Php1,000 for an order of pako – which you can get here for only P50!