Hospitality

A stranger passing Filipinos who are eating will automatically be invited to "come and eat." It's polite to say you've already eaten. If people insist, or if there's an abundance of food such as at a wedding or fiesta, then by all means participate. Don't accept the first invitation. It's better to point out how inconvenient it would be for the host, or to make a polite excuse, then wait to see if you're pressed further. It's the Filipino way, enabling the visitor to gauge whether an invitation is genuine or not.

Travelers should always take into account the reverence Filipinos have for food. Regular mealtimes are strictly observed. When visiting a home, you'll be offered food and drink. It's polite to wait to be urged to sit at the table or begin eating. If you don't like the food, eat a little and make an excuse rather than reject it outright. Guests leave a little food on the plate to indicate they're satisfied.

Eating Habits & Hospitality

Filipinos love to eat, and since they're naturally hospitable and gregarious, food is the basis of their social life. Because the feeling of fulfillment after eating rice, their staple ingredient, is relatively short-lived, they eat three meals a day and two snacks in between. Filipinos, especially country folk, rise early. Some will eat a segundo almuerzo (second breakfast) around 10:30, plus a merienda, or mid-afternoon snack. Rural folk eat their main meal at midday, while city dwellers emphasize the evening meal. The diet of poor families is usually rice, fish, vegetables, interspersed with starchy snacks. At fiesta time, all families try to eat meat.

Since few provincial households own a refrigerator, ingredients are customarily either fresh or salted. Housewives go to the market daily to buy their immediate requirements. Leftovers rarely remain after a meal. Extra food is eaten by servants, helpers, and hangers-on, and scraps go to the dog or pig. Food isn't served in courses; people like the complete meal laid out before them so that they can eat simultaneously from all dishes—soup, meat, and vegetables—at random. Cooks provide condiments, flavorings, and dipping sauces to be used at the diner's discretion. Food is eaten with a fork in one hand and a spoon in the other, knives are seldom used. Rural Filipinos prefer to use their hands. Some upscale native restaurants in Manila serve food this way (kamayan-style).

Teaching the word "po" and "opo"

This is the most treasure Filipino values that we have. Teaching to our kids to say "po" and "opo".
Most of kids growing here in Philippines are forgotten to say that word.” po” and “ opo” and that make me sad. As a Filipino we are known as very polite person especially in how we treating the elders. As a mother we are responsible to teaching our kids the good values so that they will grow up in a good way. I am aware in our generation right now some of us they never even call their older brother as "Kuya" or older sister as "Ate", they called by their first name and this is not good to hear that one of Filipino values is fading. I think they are trying to adopt what the culture where they grew up. Mostly some of our “ Kababayan” when they back here in the Philippines they will change their attitude likes the way they speak, dress and even their attitude. I believe that even you are speaking english but it doesn't mean that you have to stop how to treat a person as a Filipino . You are the mother you need to guide your child to be a good person not only in you but also to all people that she/he encounter in their life.

Pancit Bihon

My son really want to eat a Filipino foods especially pancit bihon. Most of the time being a Filipino every time we had an occasion we don't missed to prepared the pancit bihon because we believe that it is the sign for long life, isn't it? That's why I want to shared it to you the recipe for how to make a delicious pancit bihon:

· 1 tbsp. cooking oil · 1/2 lb. pork, sliced · 2 cloves garlic, minced · 1 onion, sliced · 1 large carrot, julienne · 1 red bell pepper, julienne · patis (fish sauce), salt, pepper and soy sauce to taste · 2 cups chicken broth or water · 1 cup cabbage leaves, cut into thin strips · 1/2 lb. pancit bihon (rice sticks noodles) · wedges of lemon or calamansi, for garnish

Cooking Procedures :
1. Rinse pancit bihon with tap water. Drain. Set aside.
2. Heat oil in a large skillet. Stir-fry pork slices until no longer pink in color.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Season with patis, salt, pepper and soy sauce to taste.
5. Add julienne carrots and red bell peppers. Stir-fry for a few minutes.
6. Add chicken broth or water. Correct the seasoning.
7. Heat until boiling and add the drained pancit bihon.
8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle).
9. Add a little more water or broth if you notice that is almost dry up and noodles ("pancit") are not yet cooked well. You may also add soy sauce if you find it pale and taste bland.10. Add cabbage leaves (do not overcook) and then turn off the heat. Mix well.11. Serve with lemon wedges or calamansi.