Fearless Filipino Food Forecasts For 2015

2014 saw the rise in several food trends – South American cuisine, umami flavors and healthy living, just to name a few. This 2015, I’d like to think that Filipino food will finally get its long-deserved moment in the sun, not just in the local spotlight, but also international (and as it turns out, most experts agree with me). Here are a few of my own fearless forecasts for 2015.

Disclaimer: I am NOT a chef. I just love to eat, and talk about food – and sometimes, people listen to me because I write about it on occasion. I am also a self-taught baker in my spare time.

Via lifestyle.inquirer.net

Beer drinking culture is definitely having a moment in Manila, giving rise to several homegrown craft beer breweries in and around the metro. With our ever-expanding taste for good food, it only makes sense that good food must go hand-in-hand with good beer.

Via clarkeconde.com

Enough with the diabetes-inducing sweet cocktails, already. Alcoholic beverages that double as meals are on the rise. Boozy brunch cocktails, such as a well-made Bloody Mary, are in (the BEST Bloody Mary in the metro can be had at The Refinery, in case you were wondering). I am also waiting until the Bull Shot – a mix of hot beef broth and vodka, mostly consumed in cold weather by old, British men – catches on in this country.

Via shootwhatyoueat.com

While not necessarily a Filipino food, per se, deviled eggs have a special place in my heart, and belly. Like embutido, deviled eggs aren’t the trendiest food choice around (veering on grandmotherly, actually), but they appear to be having a second wind in certain foodie circles, and with good reason. It’s flavorful and versatile, and so good you can’t eat just one (although health experts say you should try to stick to one or two a day).

Via needleandidesign.com

Every chef and his brother in every trendy restaurant has used sriracha as the buzz ingredient du jour for a long time now, and I think that it’s time to give it a rest. Outside of South American cuisine, the tart, fresh flavors of chimichurri go incredibly well with most proteins, bringing out a flavorful side of the dish that you would never have thought about before. It’s also very easy to make, so to everyone who enjoys experimentation in the kitchen, go for it!

Via filipeanut.com

I don’t know about most people, but long after the Christmas and New Year festivities have ended, I find myself craving ham and queso de bola. It’s my firm belief that these things shouldn’t be just a once-a-year thing. Leftover hamon scraps and queso de bola sandwiched in between hot pandesal, or even queso de bola crisps? Count me in.

Via xianfoods.com

Nose-to-tail eating is really hot right now, so it makes sense that we should make use of all the parts of the animal. Frankly speaking, I want to see guts happen in 2015, outside of the dirty barbecue stand on the corner, or as a topping for congee. Goto, bituka, balunbalunan, bulaklak – all the awesome bit parts you throw away from your steers and sows, elevate them into gourmet art forms! Intestines a la pobre sounds like a great idea to me.

Via dude4food.blogspot.com

Food experts say that umami is out in 2015; the flavor palate of this year is going to be all about sour food. This is why it’s only natural to go back to our fermenting and pickling roots: specifically, burong mangga, burong kanin. What else could be more natural than to pair a mouthful of hot white rice and a bite of crispy catfish flesh than a pungent mouthful of fermented rice, or pickled fruit or veggies?

PS: You’ve never lived until you’ve gotten drunk on burong mangga juice, I swear. Also, did you know that fermented foods are great for your digestive system, and for clearer skin?

Via theeatingroom.wordpress.com

Often pushed aside during special occasions and family gatherings, the humble meatloaf, or embutido, is finally getting talked about. In fact, the New York Times even ran an article about it this month, praising its simple, hodgepodge ingredients and depth of flavor. Also, I still can’t get over this ABSOLUTELY DELICIOUS chicken galantina my grandma ordered from San Pablo, Laguna that I had over Christmas break.

Honorable mention: relyenong bangus.

Have any food predictions? Share them in the comments section below!

Fearless Filipino Food Forecasts For 2015

Fearless Filipino Food Forecasts For 2015