August marks Buwan ng Wika or National Language Month, a time when Filipinos celebrate the richness of our native tongue and cultural heritage.
During this month, schools across the nation come alive as students participate in contests such as bugtungan (riddle contests), pagsusulat ng sanaysay at tula (essay and poetry writing), and declamation (spoken performance) to showcase their talent and appreciation for Filipino language and culture. School programs feature students wearing traditional Filipino attire such as baro at saya, singing Filipino folk songs, and staging dance performances to highlight the occasion.
But the heart of every Buwan ng Wika celebration is the salu-salo (feast) where everyone gathers to celebrate what this month is really about: native delicacies and Pinoy food.
Whether your child is bringing food to share at school or you want to commemorate Buwan ng Wika in your own special way, try these five beloved Pinoy recipes enriched with organic European dairy.
Creamy Pinakbet
Kids usually don’t like vegetables, but this creamy pinakbet might change their minds. Pinakbet is made up of talong (eggplant), okra (lady’s fingers), ampalaya (bitter gourd), kamatis (tomato), sitaw (green beans) and sauteed with bagoong (fish or shrimp paste). The chunks of pork kawali and organic European dairy lend a layer of creaminess and rich, umami flavor that kids will love.
In Ilokano, pinakbet translates to “shrunk” or “shriveled,” referring to the way the vegetables shrink when cooked. Farmers traditionally cooked pinakbet with leftover vegetables, a testament to their ingenuity and resourcefulness. While the dish originated in Ilocos in the northern region, many provinces have recreated their own versions, making it a household staple in the country.
Chicken Tinola
Chicken tinola is the Filipino version of chicken soup for the soul. Filipinos are familiar with the tinola’s gingery savory broth, but they may be surprised that this version features a twist ingredient that adds more flavor and creates a beautifully creamy broth: organic European dairy!
This beloved classic has warmed hearts and nourished families for generations. Unlike other popular dishes heavily influenced by Spanish, Chinese, or American cuisine, tinola is rooted in indigenous cooking traditions. This beloved dish also carries deep historical significance, it was one of Jose Rizal’s favorite dishes, and appears as a political symbol in his novel, Noli me Tangere (Touch Me Not).
Creamy Chicken Adobo
Chicken adobo is synonymous with Filipino cuisine. Easy to prepare yet bold in flavor, it is made by simmering chicken with vinegar, soy sauce, garlic, bay leaves, and black pepper. In this recipe, organic European dairy adds a luxurious texture to the broth, balancing the sourness with subtle sweetness.
Extra servings of garlic fried rice are recommended to savor the rich sauce of adobo.
Bicol Express
This recipe retains the dish’s signature spice, but the addition of organic European dairy makes it a savory classic. Serve it as an appetizer or drizzle the sauce over crispy fried fish or grilled seafood to create a surf-and-turf meal. Cool down the spice after the last bite with a cold beverage or dessert like halo-halo or mais con yelo.
Bicol Express was popularized by Laguna native Cely Kalaw, who adapted the dish for a cooking competition in the 70s, drawing inspiration from the spicy coconut milk-infused flavors of the Bicol region. She named it Bicol Express after the PNR route from Manila to Legazpi. The speed and heat of a fast-moving train are said to mimic the heat and intensity of the dish.
Pandesal with Milky Hot Chocolate
The Philippines doesn’t have an official national bread, but if it did, it would most likely be pandesal: a sweet, fluffy roll is a Filipino breakfast staple enjoyed by both kids and adults. Everyone can relate to the experience of waking up to the warm, sweet and yeasty aroma of the pandesal wafting in the kitchen.
Pandesal, sometimes spelled as “pan de sal” translates to salt bread in Spanish, but contrary to its name, it is relatively sweet. Stuff it with hotdogs, eggs, or corned beef as a substitute for rice. Pandesal can be laid out with a spread of jams or organic butter, or, in this version, be dipped in a mug of milky hot chocolate, made naturally good with organic European dairy.
Keeping the legacy of Filipino cuisine alive
Buwan ng Wika goes beyond appreciation for the vernacular; it’s also about preserving Filipino cuisine and passing them to the next generation. Local cooking practices will continue to evolve, but they must stay true to our heritage. To push the culinary envelope further, innovate recipes by choosing organic European dairy.
Want to find out how organic European dairy can elevate your dish? Check out additional recipes here.
