Meet the Lost Filipino Cookbook, a content creator on Tiktok who features Filipino cuisine and its origin recipes. Roberto Villar Cabral and Beatrice Gomez-Villa Cabral handle the TikTok page. Their Tiktok page posts delectable Filipino dishes, while following the original recipe origin. The creators behind the TikTok page also dub their videos with a quick but accurate history of Filipino food, which made the video more interesting and educational.
The Lost Filipino Cookbook gives you content about Filipino recipe history
The Lost Filipino Cookbook’s first video features how Filipinos cook Burong Paho or pickled little mangoes. This recipe was initially discovered by the Spaniards when they arrived in the Philippines. They made Burong Paho as a resemblance to their original recipe, Spanish Olives.
Who knows if the original recipe for Tinola has potatoes in it? The Lost Filipino Cookbook has also shared an educational recipe inspired by the 1913 recipe for Tinola de gallina, also known as Tinola. The recipe shared in the video is being prepared in a palayok, making the video more interesting.
Rainy season is here again. Let’s appreciate a nice bowl of TINOLANG MANOK and a little history behind it. Kain na! 🍲🍗 TINOLA DE GALLINA from “La Cocina Filipina” (1913) — with measurements and translated instructions care of The Lost Filipino Cookbook 13 grams / ½ ounce / 3 cloves garlic 350 grams / 12 ounces potatoes* 1 kilogram / 2 pounds chicken 30 grams / 1 ounce lard Sea salt, to taste** The bird should be cleaned very well without washing it, and it is broken into pieces at the joints. Put a little lard in a frying pan and fry some garlic – without burning it. Add the chicken pieces. Startle these by giving the pieces a few turns without getting these to brown. Pass everything to a cauldron; add the provided water and let it cook over low heat. When chicken pieces are half cooked, add the peeled potatoes* that have been sliced. Let these cook until tender. * The Lost Filipino Cookbook replaces potatoes with the same amount of upo (350 grams / 12 ounces) and these are sliced as thick as the width of a finger, per instructions found on Pura Kalaw’s 1918 booklet “Condimentos Indígenas”. ** This was not in the original 1913 recipe, as the text perhaps implied that placing salt at the end is a given and that the amount added depends on one’s liking. #TheLostFilipinoCookbook#FYP#ForYouPage#PinoyTikTok#Tinola#PreColonial#HistoryOfThePhilippines🇵🇭
The Spaniards have been comparing this recipe from our Kilaw and labeling it as the “Adobo of the Natives.” Little did they know, Filipinos is cooking adobo even before the Spaniards. Adobong Puti is with pure white vinegar for hours until the braise reduces. The meat is cooked using the fat, adding a brown and appetizing color to the Adobo. This recipe has different styles according to the region’s accessible spices. There is Adobong Dilaw from Southern Tagalog which has a unique yellow color from turmeric. Adobong Pula, which has atsuete or annatto which gives the adobo a vibrant, red color. The Bicolanos, who are abundant with coconut and ginger, created Adobong Gata which highlights the fresh hint of coconut. Lastly, Adobong Itim is an Adobo recipe with soy sauce.
Leah is a writer who also have a huge interest in music, especially for KPOP genre. She enjoys attending concerts and events of her idols whenever they come to perform in the Philippines. She also finds comfort in writing articles that are related to her interests.
