If yes, then keep on reading, because that’s exactly what this article is going to be about! 

So… what IS chicharon?

Chicharon (sometimes spelled as tsitsaron) is a versatile and popular snack made from deep-fried, crispy pork rinds. It’s a favorite Pinoy snack that can also be eaten as a pulutan (finger food), or tapas paired with alcoholic beverages. Often, chicharon is savored with spiced vinegar, adding a tangy kick to its crunchy delight.

Some people also use chicharon as a garnish in various Filipino dishes such as pinakbet (vegetable stew) and palabok (a noodle dish you can make with Chef Chona Garcia’s class here at The Bailiwick Academy, Classic Pinoy Favorites). 

Aside from the original version made from fried pig skin, there are various types, including premium versions made from pork skin with fat or meat, and regional varieties like chicharon bulaklak (made from ruffle fat) and chicharon bituka (made from intestines). If you’re curious about these varieties, don’t worry; we’ll get to them below!

Origins of Chicharon

What country is chicharron from? Well, it’s believed to have originated in Spain, specifically in the region of Andalusia (like Arroz con Pollo!). The term “chicharron” comes from the Spanish word for pork rind and is believed to be an onomatopoeia of the whistling and crackling sounds produced when it is cooked. 

While the dish was supposedly brought to the Philippines during the Spanish colonial era, some suggest that chicharon may have existed in the pre-Hispanic Philippines, with evidence of native endemic pig fossils found in the Callao Caves in Cagayan, carbon-dated to be 60,000 years old. Regardless of its precise origin, chicharon has become a quintessential Filipino snack—something we’re glad about, agree?

Types of Filipino Chicharon

As mentioned above, Filipino chicharon comes in various forms, not just the usual one we all know and love. Let’s explore these different types.

Chicharon Bulaklak

Chicharon bulaklak is a popular type of chicharon made from pork intestines that are deep-fried in hot oil or pork lard. So if you’ve ever wondered what part is chicharon bulaklak, now you know!

Despite its high fat and cholesterol content, which can be harmful to your health, chicharon bulaklak remains a favorite snack due to its irresistible rich flavor and texture. You can enhance your enjoyment of this dish by dipping it in spicy vinegar or even pairing it with rice!

Chicharon Bituka

Chicken Chicharon

As mentioned, chicharon isn’t limited to pork. Chicken chicharon, made from deep-fried chicken skin, is also a popular street food and is a great alternative for those who prefer chicken over pork. Enjoy it with steamed rice and spiced vinegar for dipping.

To prepare chicken chicharon, marinate the chicken skin in a mixture of seasonings like garlic, onion powder, peppercorn, vinegar, and salt before coating it in seasoned flour. You can also find this tasty snack at sari-sari stores, street vendors, restaurants, and supermarkets

Fish Chicharon

Fish chicharon, or fisharon, is a healthier alternative to pork chicharon. Made from dried and fried fish skin, fisharon offers a crispy and delicious snack that’s similar to pork rinds but with a unique flavor that’s both crispy and slightly fishy.

You can use various types of fish to make fisharon, such as codfish, tuna, bangus (milkfish), or tilapia. Fish chicharon, like the version made from catfish, provides a safer and permissible option for Muslim individuals who avoid pork.

Vegetarian and Vegan Alternatives

Did you know that there are also plant-based chicharon options? These options can be made from mushrooms, tofu, or even jackfruit, seasoned and fried to mimic the crispy texture of traditional chicharon. They’re a great option for anyone looking to enjoy a meat-free version of this popular snack.

Isn’t it great that whether you prefer the traditional pork chicharon or want to explore newer variations, there’s a chicharon for everyone to enjoy?

How To Make Chicharron

Curious about making some chicharon at home? Here’s a simple recipe with ingredients to get you started.

Ingredients

To make chicharon, start by choosing your preferred meat:

• Pork Rinds (for chicharon baboy): Select good quality pork skin with some fat.
• Pork Mesentery (for chicharon bulaklak): This is the fatty tissue around the intestines.
• Pork Intestines (for chicharon bituka): Ensure they are thoroughly cleaned.
• Chicken Skin (for chicken chicharon): Any part of the chicken skin will do.
• Fish (for fish chicharon): Common choices are tilapia or bangus, but you can also use tuna.

Don’t forget seasonings! Basic ones include salt, pepper, and garlic powder, but you can customize your chicharon with other spices like paprika, chili powder, or your favorite seasoning mix.

Initial Instructions

• Clean and boil the meat: Rinse your chosen meat thoroughly with water. After that, place them in a large pot and cover with water. Add a bit of vinegar and salt, then bring to a boil. Simmer until the meat is tender.
• Dry the meat: After boiling, remove the meat and pat it dry with paper towels. The drier the meat, the crispier the chicharon will be.
• Season the meat: In a mixing bow,, season the meat with salt, pepper, garlic powder, and other desired spices. Make sure each piece is evenly coated.

Cooking the Chicharon

There are many ways to cook chicharon. Choose one that best fits your kitchen setup and preferences.

• Deep-frying: The traditional way to make chicharon, where you use a deep-fryer or a large frying pan. Heat enough oil to fully submerge the chicharon pieces and cook until golden brown.
• Baking: Baking is a healthier alternative to deep-frying. It’s also less messy and still gives you a nice crunch. Remember to preheat your oven to 375°F or approximately 190°C and bake for about 30-40 minutes, or until golden and crispy.
• Air-frying: Using an air fryer is another healthier alternative, since you will be using less oil. It’s also faster than baking. To get the perfect crunch, preheat your air fryer to 375°F/190°C. When you put your meat in the air fryer, arrange to make sure that the pieces are not overlapping. Air-fry the chicharon for about 15-20 minutes, and shake the basket halfway to ensure even cooking. 

When you’re done, let your chicharon cool before serving. Enjoy!

Tips and Tricks for Better Homemade Chicharon

Making chicharon at home can be a fun and rewarding experience. To assist you in achieving the best chicharon, here are some additional things you need to know.

How to Pick the Perfect ‘Meat’ or Chicharron Animal Skin

• Pork rinds: Look for pieces with a good balance of meat and fat. The skin should be thick and free from any discoloration. If you’re using pig intestines or mesentery, make sure they are fresh and properly cleaned. 
• Chicken skin: Use skin from any part of the chicken. Make sure it’s fresh and free from feathers. A thicker skin can give you a better crunch. 
• Fish: When choosing fish, make sure it has clear eyes and a clean smell. We recommend fresh tilapia, bangus, or tuna for fisharon.

Common Mistakes to Avoid

• Not boiling the meat: This is an essential part of preparing chicharon as it tenderizes and renders out some of the meat’s fat. Skipping this could result in a tough and chewy chicharon. 
• Not drying the meat properly: If the meat is too wet, it won’t crisp out properly when fried. 
• Using low-quality oil: Using fresh and high-quality oil is important. Reusing old oil can give your chicharon an not-so-good taste and affect its texture.
• Overcooking: Keep an eye on your chicharon while frying, baking, or air-frying. Overcooking can make it too hard and bitter. Aim for a golden brown color and a crispy texture.
• Underseasoning: Don’t be afraid to season your meat well. This is the crucial part of a flavorful chicharon. You can taste your seasoning mix before applying it to ensure it’s to your liking.

Want to ensure you will make the best chicharon at home?

As much as there are many chicharon options to choose from, the only way to be certain you’re getting the best quality is to make it yourself. But how can you ensure that your recipe is top-notch?

Here’s your answer: sign up at The Bailiwick Academy and enroll in Chef Allan Mertola’s Chicharon class!

This class offers you the opportunity to master the art of chicharon-making with four mouthwatering variants:

• Classic, deep-fried chicharon
• Spicy chicharon
• Premium chicharon, an enhanced version of the classic flavor with an extra layer of umami
• Salted egg chicharon, where the richness of salted egg beautifully complements the crispy texture.

This course covers everything from preparing the pork to flavoring and frying it, plus packaging tips and even a bonus lesson on making a delicious vinegar dip!

Enroll and learn how to make chicharon in the comfort of your own kitchen—which you can also use as a launchpad for a food business one day!

So what are you waiting for? Sign up at The Bailiwick Academy today and get to making some crunchy goodness!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

Well, knowing these 2024 food trends will help you stay ahead of the curve, impress your family and friends, and most importantly, have fun while exploring new flavors and techniques. Interested to find out what food or foods are growing in popularity this year?

Well, keep on reading! In this article, we’ll dive into some of the top food trends of 2024 that are shaping the culinary landscape. You never know, you might be able to incorporate these trends into your own home cooking and food-selling adventures!

Top Food Trends in 2024 # 1: Mood-Boosting Foods

According to UpMenu.com, mood-boosting foods are gaining popularity as more people recognize the direct link between nutrition and mental well-being. These foods contain nutrients that support brain health and help maintain emotional balance.

In addition to enhancing mood, these foods can improve memory and focus, giving you the energy to get through your day. Wondering what these foods are, exactly?

Here are some excellent mood-boosting ingredients you can start using in your recipes:

• Dark chocolate: Considered as a superfood, dark chocolates stimulate the production of endorphins, the brain’s natural feel-good chemicals, and provide magnesium, a mineral known to combat stress and anxiety. We talk about this and about other chocolates in this article.
• Berries: Strawberries, blueberries, and raspberries are packed with antioxidants and can help reduce stress. The anthocyanins and polyphenols found in berries have been linked to mood improvement. 
• Nuts and seeds: Almonds, walnuts, and chia seeds are examples of nuts and seeds that are rich in plant-based protein, healthy fats, fiber, and nutrients that support brain health. 
• Fish: Salmon and other fatty fish contain omega-3 fatty acids, which are great for your brain and mood. 
• Whole grains: Oats, brown rice, and whole wheat bread can help regulate mood and are rich in B vitamins, which are known, again, for boosting both energy and mood. 

Speaking of mood-boosting, one cuisine you should check out is Mediterranean cuisine. That’s because It features fresh, nutrient-dense ingredients like olive oil, fish, nuts, and plenty of fruits and vegetables, all known for their positive effects on mental well-being.

Top Food Trends in 2024 # 2: Personalized Nutrition

Personalized nutrition is another trend on the rise this 2024. According to KHNI, scientific evidence shows that our physiological and health needs vary based on factors like age, gender, and life stages. Consumers and scientists recognize that personalized approaches are more effective than general ones. 

That is why there is an anticipated growing demand for food businesses specializing in personalized nutrition. Even as a home chef, you can still get in on the trend by creating delicious and healthy meals tailored to your family’s needs with these ideas:

• Build-your-own salad: Let everyone choose their own vegetables, proteins, and dressings.
• Customizable smoothies: Offer a variety of fruits, veggies, and add-ins like protein powder or yogurt.
• Individualized baked goods: Provide gluten-free, dairy-free, or low-sugar options, or even sugar-free options, such as those that Ms. Chiqui Dingcong provides in her classes.

Top Food Trends in 2024 # 3: Global Fusion

Global fusion cuisine combines elements from various international cuisines to create innovative and unique dishes, merging flavors, ingredients, and techniques from different cultures. This trend is popular because it allows for culinary exploration and reflects a growing appreciation for cultural diversity. It makes cooking more adventurous and helps people experience global flavors at home.

If you enjoy creating new dishes, global fusion is for you. It can be a fun adventure for your taste buds and helps you learn about different food practices around the world. Here are some examples of global fusion meals that you can try:

• Sushi burrito: Combine the flavors of Japanese sushi with the convenience of a Mexican burrito by wrapping sushi ingredients in a seaweed sheet and rice.
• Indian spiced burgers: Mix Indian spices like curry powder and garam masala into ground beef or chickpeas for a unique twist on traditional burgers
• Kimchi tacos: Fill tortillas with Korean kimchi, marinated beef or pork, and a hot sauce for a delicious fusion of Korean and Mexican flavors.

Oh and before we forget, Chef Him Uy De Baron, one of the instructors here at The Bailiwick Academy, has plenty of experience with global fusion. Check out his classes here to get a taste!

Top Food Trends in 2024 # 4: Zero-Waste Gastronomy

Zero-waste gastronomy is becoming a major trend in 2024 in the food and beverage industry, reflecting a growing commitment to sustainability and environmental responsibility in the culinary world. This approach is all about using every part of your ingredients to make sure nothing goes to waste.

Chefs and home cooks alike are embracing zero-waste techniques, from making stocks with vegetable scraps to creating flavorful dishes from overlooked parts of produce and proteins. This reduces waste and encourages innovation in the kitchen, leading to unique and resourceful recipes.

Want to get in on the trend? Here are some you can try:

• Vegetable scrap broth: Save your vegetable peels, stems, and ends to make a flavorful broth for soups and stews.
• Fruit peel jams: Turn your fruit peels and scraps into delicious homemade spreads, jams, and marmalades.
• Herb stems pesto: Use stems from herbs like parsley, cilantro, and basil to make a unique and flavorful pesto.

By adopting zero-waste gastronomy, you’re helping the planet and discovering new flavors and techniques to elevate your cooking. It’s a win-win for both your kitchen and the environment.

Top Food Trends in 2024 # 5: Culinary Storytelling

Culinary storytelling is another of the top food trends for 2024. No, this doesn’t necessarily involve food writers. Rather, it’s about chefs and restaurants using food and beverages to tell stories and connect with diners. This trend focuses on narratives, such as the origins of a recipe, ingredient sourcing, or the chef’s inspiration. 

Diners are increasingly interested in the cultural context and personal touches that make each dish unique, which is why culinary storytelling is trending in the first place. This approach not only enhances their dining experience but also builds a stronger connection with the restaurant.

You don’t have to be a restaurant to embrace this trend, though. Even at home, you can share the stories behind your meals to create a more engaging and meaningful dining experience for your family.

Here are some approaches you can try:

• Family recipe night: Cook a meal using recipes that have been passed down through your family. Share the stories and memories that go along with each dish.
• Personal milestones: Prepare a dish that celebrates a significant moment in your life, like a birthday, anniversary, or other milestone. Share the emotions and memories associated with it.
• Travel-inspired dishes: Make a dish inspired by a place you’ve visited or dream of visiting. Share the story of why that place is special to you.

What is the next big food trend?

Here’s the thing about trends: food trends in 2024, for sure, will not be the same as food trends in 2025. It takes a lot of consumer insight to determine what they will be.

If you’re not looking to get into the food business, that’s okay! You can still try out these trends at home and enjoy experimenting and serving new things to your family.

But what if you do want to start a food business? Simply hopping on the biggest trends might work initially (like ube pandesal or burnt Basque cheesecake), but to ensure long-term success, you need something more sustainable.

Well, you don’t have to look too far; the answer is right here!

Join The Bailiwick Academy’s Food Business Bootcamp!

The TBA Food Business Bootcamp is a 14-week program that will give you the right foundation to build and sustain a successful food business.

Here are the modules you’ll get when you enroll:

• Entrepreneurial Mindset
• Soul Branding
• Branding 101
• Business Basics
• Menu Planning
• Human Resources
• Marketing and Sales
• Accounting
• Food Costing
• Legal Fundamentals
• Employment Law
• Business Planning

Plus, you get three bonus classes:

• Excel Basics for Food Business Owners
• Meat Processing Classes
• Mobile Food Photography

At the end of this, you’ll learn how to have a business that’s low-risk, low-maintenance, and high return of investment…

Even without necessarily paying attention to food trends in recent months.

So what are you waiting for?

Go to this page to learn more about the Food Business Bootcamp!

Oh, and of course, for you to officially join, sign up at The Bailiwick Academy. That way, you’ll get access to plenty of classes, too!

See you inside the boot camp or inside one of the TBA classes!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

To help you out, we’ve put together a list of vegetables that are keto-friendly and those you should avoid. Let’s get to it, shall we?

What is the keto diet?

Here’s a quick reminder of what the keto diet is: it’s a popular weight-loss strategy that requires dieters to cut their carbohydrate or carb intake to no more than 50 grams per day.  You do this so you get into a state of ketosis, a state where you will start burning fat for fuel. As a result of going low carb, you lose weight!

However, that’s not the only thing keto can do for you. Some research shows that keto can improve your heart health, lower your bad cholesterol level, and reduce your risk of developing heart disease. Going on keto diets is also a great way to help treat age-related neurological decline such as Alzheimer’s disease. 

There are even ongoing studies that say keto can prevent and treat cancer. It is hypothesized that cancer cells feed off carbs and blood sugar to grow and multiply, and by lowering your carb intake, you’re starving cancer cells’ fuel, which may cause them to decrease in size and die. 

Of course, while a low-carb diet seems to carry plenty of health benefits, please don’t take any of the information we put here as strict medical advice. For additional information, it is best to consult with a registered dietician or a doctor.

On to the main topic. The big question: can you eat vegetables on the keto diet?

The answer is yes. However, in our quest for healthy eating, we might automatically assume that since vegetables are green, natural, and aren’t sweet, all are okay to eat on the keto diet. But that’s not the case—and you’ll find out why in the next section.

Vegetables To Limit On The Keto Diet

Starting a keto diet means watching your carbs, and that includes the veggies you eat. Not all vegetables are low in carbs, so it’s important to know which ones to limit.

What vegetables are bad for the keto diet (or at least, not recommended)? Read on.

Carrots

Carrot cakes (like the one in Chef Joey Prats’ class) are definitely not allowed, unless it’s a keto carrot cake like the one in Ms. Chiqui Ortiz-Dingcong’s class. But what about carrots themselves?

Well, bad news: carrots have more carbs than some other vegetables, with about 9 grams of carbs in each serving. If you’re on a keto diet and trying to keep your daily carbs under 50 grams, you’ll need to be careful about how many carrots you eat. It’s best to eat them in small amounts to stay within your carb limit.

Sweet Potato

Sweet potatoes, including those turned into your favorite side dish like fries, are naturally high in carbohydrates. This (as well as other starchy vegetables) can pose a challenge for those on a keto diet, aiming for very low daily carb intake. Because of their carb content, sweet potatoes can make it harder to stay within the limits needed to maintain ketosis.

Legumes

Legumes, including soybeans, peanuts, and lentils, are a popular protein source for vegans. However, these vegetables contain high carb content. This makes it difficult to stay within the low-carb limits required to maintain ketosis and achieve the full benefits of a keto diet.

Peas

Don’t be misled by their small size—peas are high in starch, which means they’re also high in carbohydrates. Eating peas in large amounts can disrupt your meal planning and make it harder to stay within your daily carb limit. In short, it’s best to limit your intake of peas.

Onion

Don’t get us wrong: we at The Bailiwick Academy love onions. We even have a course all about onions! However, if you’re following a ketogenic diet, it’s important to use onions sparingly. Despite their delicious flavor and many uses, onions contain carbs that can add up quickly, making it necessary to moderate their use to stay within keto’s strict carb count.

Corn

Corn is another food that might be tempting due to its sweet taste, but it’s not suitable for a ketogenic diet. It’s another vegetable high in carbohydrates, which can interfere with your efforts to maintain ketosis and achieve your weight and health goals. If you’re serious about sticking to keto, it’s best to limit or completely avoid corn.

Yam

Yam is a root vegetable that packs a hefty carb count, ranging from 22 to 42 grams per serving. This is even higher than what you find in sweet potatoes. In other words, you’re not going to see yam in any type of keto meal plan.

Best Vegetables For The Keto Diet

This section is going to make you happy because it will show you which veggies are best for staying low in carbs but still getting plenty of nutrients. 

Spinach

Spinach is a powerhouse of nutrients, rich in vitamins A and C, potassium, folic acid, iron, and calcium. Incorporating spinach into your diet can offer health benefits such as cancer prevention and reduced blood pressure. It’s not only beneficial for your overall well-being but also fits perfectly into a keto diet due to its low-carb content.

Bok Choy

Bok choy is loaded with compounds that can help fight cancer, including vitamins C and E, beta-carotene, folate, and selenium. These nutrients not only contribute to its powerful antioxidant properties but also make bok choy a valuable addition to a keto diet, offering health benefits without adding many carbs.

Kale

Kale is a nutrient-dense leafy green that’s low in carbs and high in beneficial nutrients. It’s packed with fiber, vitamins, minerals, and antioxidants that help prevent or slow cell damage. Regularly eating kale can lower your risk of type 2 diabetes, protect against heart disease, and promote healthier bones, skin, and hair. It’s an excellent vegetable for anyone on a keto diet, contributing to overall health without compromising carb limits.

Broccoli

Broccoli is a versatile vegetable that can be enjoyed in various forms—raw, blanched, steamed, or roasted. It fits well in salads, side dishes, soups, pastas, and even as a rice substitute. Beyond its plenty of uses, broccoli is also a rich source of calcium, which is crucial for maintaining strong bones and preventing osteoporosis. This makes it a valuable addition to the keto diet, offering versatility and essential nutrients.

Cauliflower

Cauliflower is a superfood that offers significant health benefits, including cancer prevention and improvements to gut and heart health. Its versatility is similar to broccoli, allowing it to be used as a rice substitute (yes, cauliflower rice is a thing!) or incorporated into various dishes. This makes cauliflower another excellent choice for those on a keto diet.

Asparagus

Asparagus might be known for its peculiar effect on the smell of urine, but its benefits far outweigh this minor quirk. It’s excellent for weight loss, helps prevent urinary tract infections, and can even boost your mood. And like all the others on this list, asparagus is a great choice for those on a keto diet.

Zucchini

How To Ensure The Vegetables You Eat Are Keto-Diet Approved

Now you know what vegetables to eat and avoid while you’re on a keto diet. The next problem is this: what about vegetables that aren’t on this list? How can you find out which ones are, and which ones aren’t?

For instance, what if you’re eating outside? How can you make sure that what you’re eating is keto?

Well, if you really want to stick to a keto diet, it’s best that you be the one to prepare your food.

And if you want to add veggies to the usual keto food like meats, here’s a better way of preparing them: through the Keto Salad and Wraps class by Ms. Chiqui Ortiz-Dingcong!

If you’re health-conscious or eager to dive into the culinary world as an entrepreneur, this course is designed to introduce you to a range of mouthwatering, healthy dishes. Enroll now and master the art of preparing:

• Keto Tortilla
• Keto Mediterranean Salad with Chicken Souvlaki and Wrap
• Keto Mexican Salad with Beef Strips and Wrap
• Keto South Asian Prawn Salad and Wrap

And don’t worry; like all the courses at The Bailiwick Academy, this course is structured to be straightforward and accessible, making it ideal even for beginners. You’ll not only learn the basics of creating Keto Salads and Wraps but also acquire advanced culinary skills that will elevate your cooking.

Plus, this course will ensure that eating vegetables will never, ever be boring!

So what are you waiting for? Sign up now at The Bailiwick Academy! See you inside!

Well, it’s a type of cuisine that’s not only delicious but also good for your health. Here in the Philippines, we often think of yummy food as being oily and greasy, but Mediterranean food is different—it’s healthier.

Curious? Keep on reading as we show you how a Mediterranean diet can change the way you think about tasty foods. Whether you’re looking to eat healthier, want to cook nutritious meals for your family, or just discover more delicious food, exploring Mediterranean food is exciting and fun! 

Let’s get to it, shall we?

So… what is Mediterranean-style food, exactly?

You might be Googling right now, going, “What classifies as Mediterranean food?” Well, Mediterranean cuisine or cuisines are quite unique compared to well-known types like American, Japanese, or Chinese. It’s not tied to a specific ethnic group but is a collection of culinary practices from people around the Mediterranean Sea, including countries like Spain, France, Italy, Greece, Turkey, as well as regions in the Middle East and North Africa.

What sets Mediterranean food apart is its use of fresh ingredients and unique flavors. The diet mainly focuses on plant-based foods such as fresh vegetables, fruits, whole grains, legumes, and nuts. Olive oil is essential, serving as the main source of fat. 

Additionally, fish and seafood play a big role, while red meat and dairy are less common but are still included. Herbs and spices are key for adding flavor, and there’s often a moderate consumption of wine, either red wines or white ones.

Origins of Mediterranean cuisine

The origins of Mediterranean cuisine are deeply rooted in the history of the various cultures that have lived around the Mediterranean Sea. These include ancient civilizations like the Egyptians, the above-mentioned Greeks, and Romans, who left their mark on the region’s food culture. The Mediterranean’s role as a major trading hub was crucial, as it connected Asia, Europe, and Africa, allowing for the exchange of spices and other ingredients that enriched local diets.

Significant influences also came from the Moors in Spain, who introduced ingredients such as rice, sugar, and almonds (and, totally unrelated but fun fact, also influenced arroz con pollo). Furthermore, the discovery of the Americas brought about new Mediterranean foods, including tomatoes, potatoes, and peppers, which added vibrant flavors and colors to the cuisine.

As these different cultures interacted and traded, they blended their culinary practices, creating a diverse and rich culinary tradition that spans the Mediterranean region, reflecting its historical connections and the natural bounty of its climate.

Common Elements of Mediterranean Cuisine

Now, you might be thinking that all these Mediterranean countries are different from one another, and it’s hard to memorize which country cooks what. So, to clear things up, let’s talk about the key ingredients that run through Mediterranean cuisine. Here’s what they generally share, no matter where they are in the Mediterranean region:

• Fresh, Whole Foods: Vibrant plant-based ingredients like vegetables, fruits, whole grains, nuts, and seeds dominate the menu.
• Olive Oil: This heart-healthy oil is a staple. Dishes will either be cooked in olive oil or have an olive oil drizzle.
• Herbs and Spices: The use of fresh and dried herbs like mint, basil, and thyme, along with spices such as cumin and saffron, adds depth and flavor to every meal.
• Nuts: Snack on them, toss them into salads or use them in desserts. Nuts like almonds and pistachios are everywhere.
• Whole Grains: Staples like couscous, quinoa, and bulgur wheat are common and provide a filling base for many dishes.
• Tomatoes: A key ingredient in sauces, stews, and fresh salads, tomatoes are a fundamental part of Mediterranean recipes.
• Legumes: Chickpeas, lentils, and various types of beans are crucial for adding texture and protein to meals.
• Meat and Seafood: Meats are usually grilled and seafood is abundant, reflecting the coastal lifestyle of many Mediterranean regions.
• Desserts: Sweet treats often incorporate fruits, honey, and nuts, sticking to natural sources of sweetness.

Why is Mediterranean food popular?

A simple reason why Mediterranean food is so popular is that the foods to eat here masterfully combine rich flavors, varied textures, and fresh ingredients in a way that’s deeply satisfying. It’s also easy to prepare: just toss the ingredients together, add a splash of olive oil, sprinkle some herbs and spices, and your meal is ready. It’s perfect for busy people looking for quick yet nutritious meals.
Mediterranean cuisine isn’t just tasty—it’s also good for your health. Benefits of the Mediterranean diet include lower and healthy blood sugar levels, reduced risk of heart or cardiovascular disease and Alzheimer’s, better weight loss, and improved cognitive function. In other words, the Mediterranean diet is delicious AND nutritious!

Examples of Mediterranean-style Food

Curious about what kinds of foods make up a Mediterranean diet? Check these out:

Baba Ganoush

Baba Ganoush is a creamy, smoky eggplant dip that’s a favorite in Mediterranean and Middle Eastern cuisine. It’s made by blending roasted eggplant with tahini, garlic, lemon juice, and spices. This appetizer is loved for its simple yet rich flavors and health benefits—it’s low in carbs, vegetarian, and gluten-free. 

Enjoy it with veggies or pita chips, or spread it on sandwiches and wraps for a delicious taste of Mediterranean goodness.

Fun trivia: Baba Ganoush means “spoiled dad”. Who wouldn’t feel spoiled after eating this creamy, savory, and addicting dish?

Lentil Soup

Lentil soup is a hearty and nutritious choice popular in vegetarian diets. Made from lentils, which come in colors like green, brown, and red, this soup is rich in protein and fiber. The soup includes vegetables and spices like onions, carrots, garlic, and cumin, offering a comforting and flavorful meal. It’s perfect on its own or served with a slice of crusty bread.

Cucumber and Tomato Salad

Cucumber and Tomato Salad is a staple in Mediterranean cuisine, known for its simplicity and freshness. It’s mainly made with cucumbers and tomatoes, often tossed with onions, parsley, and sometimes red peppers. For an extra touch, you can add some feta cheese. 

Dress up the salad with a drizzle of olive oil, a splash of vinegar, and a squeeze of lemon juice. This light and healthy salad is perfect as a side or as a complement to other dishes.

Baklava

Baklava is a beloved dessert from the Mediterranean and Middle East, made with layers of thin filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It’s popular in countries like Greece, Turkey, and Lebanon. The dessert varies regionally; some versions use walnuts, almonds, or pistachios, and may include spices like cinnamon or flavorings like rose water.

To make baklava, layers of phyllo dough are brushed with butter, filled with nuts, and baked until golden. After baking, a sweet syrup is poured over to soak into the layers. Baklava gets even tastier after a day, making it perfect to pair with black tea. This treat is not only delicious but also steeped in a rich history.

Here’s another fun fact: there’s so much debate about where Baklava came from. Greece and Turkey both claim it came from them, but one thing’s for sure: no one can contest that it’s one of the best desserts the Mediterranean cuisine produced.

Pita Bread

Your Mediterranean food experience will not be complete without Pita bread. This flatbread is made from a simple dough consisting of wheat flour, yeast, water, and salt. After mixing, kneading, and allowing it to rise, the dough is shaped into small balls, rolled out into thin circles, and baked at a high temperature. This process causes the bread to puff up, creating a pocket in the middle.

Pita is perfect for stuffing with fillings like falafel or vegetables and is commonly used for sandwiches and wraps. It also pairs wonderfully with dips such as hummus and baba ganoush. Whether used as a wrap or served plain as a side to various dishes, pita bread completes any Mediterranean meal.

Want to experience our class that involves pita bread? Check out Chef Max Nadin’s Pocket Bread class.

Shakshuka

Shakshuka is a vibrant one-pot dish beloved in Mediterranean cuisine, known for its poached eggs simmered in a spicy tomato sauce with onions, bell peppers, and garlic. Originating from Tunisia, where it’s called “a mixture” or “shaken,” this dish packs a punch of flavor with its fresh herbs and a drizzle of extra virgin olive oil.

It’s a versatile meal that can be enjoyed for breakfast, brunch, lunch, or dinner and is often served with bread like pita or challah for dipping into the rich, flavorful sauce. Simple to make yet rich in taste, Shakshuka proves that nutritious and delicious can indeed coexist beautifully in a single dish. Whether you stick with the classic recipe or add your own twist with different spices or vegetables, it’s a satisfying meal that’s sure to impress.

Labneh

Labneh is a thick and creamy Middle Eastern yogurt dip, made simply by mixing yogurt with a little salt and straining out the whey. Often called labneh cheese due to its thick, spreadable texture, it has a tangy, rich flavor that pairs wonderfully with warm pita bread or pita chips, often drizzled with extra virgin olive oil. 

You can also use labneh as a sandwich filler, or as a tasty topping on flatbreads like manaqeesh. It’s a common breakfast or snack item in Middle Eastern cuisine and can be customized with different levels of salt or marinated in oil and herbs for an extra flavor boost. Whether you call it labaneh, labne, or lebnah, it’s a versatile and delicious addition to any meal.

Want to make Mediterranean-style food at home?

Ready to try making Mediterranean-style food at home? It’s easier than you might think! That’s especially since here at The Bailiwick Academy, you can learn Mediterranean-style food recipes with Sir Rodney Martinez latest cooking class: Mediterranean Medley!

Enroll and you’ll no longer be wondering “What is a Mediterranean food menu made of,” because you’ll learn to make the following Mediterranean dishes:

• Baba Ganoush
• Labneh
• Shawarma Pita
• Hummus 
• Shawarma Rice
• Falafel with Tzatziki

Just like all the the classes at The Bailiwick Academy, it’s an easy-to-follow class, perfect even if you’re a beginner. You’ll not only learn the basics of Mediterranean cuisine but also gain skills that go beyond the basics—once you’re done, you might be on your way to starting a Mediterranean food business!

So what are you waiting for? Sign up at The Bailiwick Academy and start your journey to mastering the art of Mediterranean cooking, exploring vibrant flavors and healthy recipes right from your own kitchen.

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Whether you’re aiming to bake pizza yourself or simply love eating it, getting to know the various kinds is both fun and interesting. Let’s get started!

A Brief History of Pizza

What exactly is pizza? Well, pizza, like Torta Caprese, is from Italy. It is a round and flat, wheat-based dough topped with tomatoes, cheese, and other ingredients, and baked until the pizza crust is crispy and golden, and the cheese is bubbly and melted to perfection. But how exactly did it come to be?

According to Peatzeria, pizza evolved from flatbreads sold by street vendors in the late 18th century. The vendors topped with garlic, salt, herbs, lard, cheese, and other ingredients. They sold them primarily to low-paid workers seeking convenient and satisfying food. 

Thankfully, in 1889 King Umberto I and Queen Margherita of Italy were impressed by a pizza topped with basil, mozzarella, and tomatoes, created by Raffaele Esposito to reflect the colors of the Italian flag. This pizza, known as the Margherita, gained royal approval. It also marked a significant moment in pizza history, making it go from street food to popular fare.

And in the 20th century, pizza gained popularity worldwide, especially in America. It became a favorite among Allied troops during World War II and later spread as Italians migrated to other countries and international travel became more common. This is also when different styles of pizza started popping up.

What are the different styles of pizza, exactly? Well, on to the main section of this article! 

A Quick Disclaimer

This list doesn’t represent all different kinds of pizza. It’s just a taste of what we feel are some of the most popular and interesting kinds. We hope it gets you excited to try new pizzas and explore more on your own. 

Here are some of the different kinds of pizzas you should make!

Different Kinds of Pizzas to Make 1: Margherita Pizza

Margherita pizza, a kind of tomato pizza, is one of the oldest flavors of pizza. It’s a classic Italian pizza composed of a thin crust topped with tomato sauce, fresh mozzarella cheese, basil leaves, a drizzle of olive oil, and a sprinkle of salt.

It’s simple, light, and possibly the purest form of pizza you’ll ever taste. Hey, it was approved by royalty, so it’s definitely good enough for all of us!

Different Kinds of Pizzas to Make 2: Pepperoni Pizza

Pepperoni pizza is one of the most popular pizzas in the United States—according to a 2017 Harris Poll, 36% of Americans prefer pepperoni on their pizza above all other toppings! It’s not hard to imagine why. The combination of a crispy crust, tangy tomato sauce, gooey mozzarella cheese, and the spicy kick of pepperoni slices creates a perfect balance of flavors and textures that many find irresistible.

The flavor appeal actually extends to the rest of the world. We’re sure you’d agree that pepperoni pizza is one of the most recognizable pizzas in the world. 

Oh, and fun fact? Pepperoni pizza is not from Italy—this pizza is more of an Eastern European/American-Italian version.

Different Kinds of Pizzas to Make 3: Hawaiian Pizza

With all kinds of pizza toppings, how could anyone have thought of putting pineapple on pizza? Hawaiian pizza, which mixes sweet and savory tastes, is a bit of a debate starter. It usually has a thin crust with tomato sauce, mozzarella cheese, ham, and pineapple chunks.

Funny enough, the origin of this pizza is not from Hawaii—and there are conflicting origin stories. Some sources attribute the creation of Hawaiian pizza to Sam Panopoulos, a Greek immigrant in Canada. Supposedly, he added pineapple and ham or bacon to pizza at Satellite Restaurant in Chatham, Ontario in 1962.

Other evidence suggests that it was a pizzeria in Portland, Oregon where it all started. It was a store named Pizza Jungle that advertised a pizza with papaya, chopped green pepper, and pineapple as early as 1957, naming it the Hawaiian Pizza.

No matter the origin, this pizza is controversial. It’s popular with Americans, but we suggest never bringing this flavor up with Italians. 

Different Kinds of Pizzas to Make 4: Neapolitan Pizza

A Neapolitan pizza takes the classic Margherita to the next level with extra sauce and cheese. This pizza comes from Naples, Italy, and is famous for its thin, tender crust. It’s usually covered with San Marzano tomatoes, fresh mozzarella, basil, salt, and a drizzle of extra-virgin olive oil. 

This pizza is baked in a wood-fired oven at high heat. The result is a beautifully blistered crust and a deliciously smoky taste.

According to Pizza Bien, a pizza can only be considered a true Margherita if it meets four main criteria, as outlined by the Associazione Verace Pizza Napoletana:

• You may use only San Marzano tomatoes.
• You can use only fresh mozzarella. The mozzarella must be made from water buffalo milk or a mix of cow and water buffalo milk. This specific type of milk is chosen for the rich, creamy texture and taste it imparts to the cheese.
• The dough must be expertly prepared using only flour, yeast, salt, and occasionally sugar and beer.
• The pizza must be cooked in a wood-fired oven at approximately 900 degrees Fahrenheit. It is a process that takes just 60 to 90 seconds.

These strict guidelines ensure the preservation of the authentic Neapolitan pizza’s traditional essence.

Different Kinds of Pizzas to Make 5: Chicago Deep Dish Pizza

Out of the different types of deep dish pizza, Chicago Deep Dish pizza is one of the most well-known ones. 

Originating in Chicago in 1943, It features a thick, buttery crust that lines a deep pan, creating a deep dish. The pizza is assembled with toppings such as Italian sausage, onion, peppers, and mushrooms, followed by a layer of fresh mozzarella cheese and chunky tomato sauce. Due to its thickness, Chicago deep pizza requires a longer baking time in the oven. 

This style of pizza has become synonymous with Chicago and is celebrated for its hearty and indulgent nature. Oh, and this pizza’s indulgent nature and meaty flavors demand the use of a knife and fork for a better dining experience. We’d definitely call it one of the best dinner ideas (or lunch)! 

Different Kinds of Pizzas to Make 6: California Pizza

California pizza is a style of pizza that originated in California, United States. It blends influences from New York and Italian thin-crust pizzas with toppings inspired by California cuisine. Adventurous eaters will love its creative pizza toppings such as barbecue sauce, bbq chicken, avocado, sun-dried tomatoes, and goat cheese. Some makers even add spinach, artichoke hearts, and peanut sauce.

It is often baked in a wood-fired oven or on a pizza stone. It can be served with either thin and crispy pizza crusts or thicker and chewier ones.

Different Kinds of Pizzas to Make 7: New York-Style Pizza

New York-style pizza is all about big, foldable slices with a thin, slightly chewy crust. Pizza makers toss it by hand and top it with tomato sauce and stretchy, low-moisture mozzarella. You can jazz it up with extras like pepperoni, mushrooms, or sausage. Baked in a gas oven, it gets a perfectly crispy yet bendy crust. 

This pizza came to life when Italian immigrants hit New York City in the early 1900s. The dough’s made with high-gluten flour, a bit of sugar, olive oil, yeast, and water, giving it a unique taste and texture. The sauce? It’s a seasoned mix of tomatoes, garlic, and herbs, slathered over the crust before adding cheese and other toppings. And if you like, sprinkle on some garlic powder, red pepper, oregano, or Parmesan after baking.

Different Kinds of Pizzas to Make 8: Mushroom Pizza

Mushroom pizza is a classic choice for pizza lovers who are looking for vegetarian recipes. It’s simple: a thin or thick crust topped with tomato sauce, lots of mozzarella cheese, and heaps of mushrooms. Whether you like your mushrooms sautéed first or thrown on fresh, they add a juicy, earthy flavor to the pizza that’s hard to beat.

This pizza is perfect for those who love a bit of nature’s bounty on their plate. You can stick to just mushrooms or mix in other toppings like onions, peppers, or different cheeses to make it your own. Bake it until the cheese is bubbly and golden, and you’ve got a delicious mushroom pizza ready to enjoy!

Which type of pizza is the most popular?

It’s hard to say which type of pizza is the most popular because everyone has their own favorite. With so many kinds of pizzas out there, from classic cheese and pepperoni to more unique flavors like Alfredo Pizza or Buffalo Chicken Pizza, it really depends on personal taste. 

Some people love the simplicity of a Margherita, while others prefer the variety of a supreme pizza—and some even love pizzas with black olives. In the end, it really depends on who you ask. Everyone has their own favorite when it comes to eating pizza, that’s for sure!

Want to learn the different types of pizza to make at home?

Finished reading and feeling inspired for a pizza night at home? Why settle for delivery when you can craft your own perfect pizza, ensuring top-notch quality every time? That’s why homemade pizza is better—it’s simply unbeatable.

But where can you get recipe collections for homemade pizza? Well, you don’t have to go far. Just enroll in Chef Joey Prats’ newest class here at The Bailiwick Academy: Pizza Master Class Deluxe!

Enroll and get hands-on with these eight pizza styles:

1. Cast Iron Pan Pizza
2. Chicago Style Deep Dish
3. Detroit Style Pizza
4. New York Style Pizza
5. Roman Style Pizza Bianca
6. Sicilian Style Stuffed Crust with Vodka Sauce
7. California Style BBQ Chicken Pizza
8. Neapolitan Style Pizza

Just like all the classes at The Bailiwick Academy, it’s an easy-to-follow class, perfect even if you’re a beginner. You’ll not only learn to make these diverse pizzas but also gain skills that go beyond the basics. This class is your ticket to making the perfect pizza every night.

Soon enough, you’ll be on your way to starting a food business. Maybe it will even be one where you transport your baked pizza pie to your customers.

What are you waiting for? Sign up at The Bailiwick Academy today and start your journey to being one of the best pizzaiolos ever! 

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Keep coming back to The Bailiwick Academy blog for more cooking and baking tips, kitchen tricks, and much more!

And that’s what this article is going to talk about: some of the various Filipino longganisa types. Whether you’re a food enthusiast or a home cook looking to expand your culinary repertoire, understanding the vast array of longganisa varieties across the Philippines is a journey worth taking. 

Get ready to enjoy the many delicious flavors of this popular Filipino breakfast staple!

Longganisa Pinoy Variety 1: Chorizo de Cebu

Chorizo de Cebu, also known as longganisa de Cebu, is a beloved pork sausage from the Cebu region. You’ll know it by its sweet, spicy, and garlicky flavor profile. This longganisa hamonado-type stands out with its vibrant red color from achuete seeds and distinctive spherical shape. 

Made from a mix of lean pork, pork fat, salt, pepper, sugar, anise liqueur, paprika, garlic, and chilis, it’s encased in hog casings but can also be prepared without them. You typically enjoy this Filipino fried or grilled alongside white or garlic rice, or with puso—a traditional rice wrapped in palm leaves. It’s a versatile and flavorful addition to any Filipino breakfast table.

Longganisa Pinoy Variety 2: Longganisa ng Lucban

Longganisa ng Lucban is a distinctive Filipino sausage from the town of Lucban in Quezon province, celebrated for its unique garlicky and sour profile. Unlike the more common sweet varieties of longganisa, makers infuse this Filipino longganisa dish with a blend of Mediterranean spices like oregano and smoked paprika, alongside a generous amount of garlic and vinegar.

Aside from the ingredients mentioned above, you usually make this with lean pork, pork fat, coarse salt, sugar, and vinegar, and wrap it in a thick casing, although it can also be enjoyed without the casing. Traditionally served with fried rice and atchara (a Filipino pickled dish), it pairs exceptionally well with Pancit Habhab, another noodle dish that originated from the Quezon province. This sausage’s preparation involves curing the meat mixture in casings, highlighting its robust flavor that’s best savored as a hearty breakfast or a savory snack.

Longganisa Pinoy Variety 3: Vigan Longganisa

Vigan Longganisa originates from the Ilocos region. When you make them, you hang the sausages under direct sunlight for 4-6 hours to drip dry the fat and excess liquid, then pan-fry them until brown. This method, akin to the traditional smoking over an earthen stove, imbues the Vigan longganisa with a distinct smoky flavor, enhancing its sourness. 

Eat it with Ilocos vinegar for an added zing. Have it for breakfast with some garlic rice, tomatoes, and a fried egg for a savory and tangy start to the day!

Longganisa Pinoy Variety 4: Alaminos Longganisa

Alaminos Longganisa hails from Pangasinan. It is the perfect little treat for anyone who wants mild flavors and cute, bite-sized portions of food. Aside from it being slightly sweet and having the right touch of garlic, it also has a distinct look. 

Instead of the usual twist or string tying these sausages together, makers connect them with little sticks called “buli,” making each string of Alaminos Longganisa look absolutely unique. It’s the kind of detail that adds a dash of fun to your cooking and might even get the kids interested in what’s on their plate.

Oh and a fun fact? Alaminos Longganisa is a star in its own right, celebrated every year at the Longganisa Festival. So, when you bring these Filipino sausages into your kitchen, you’re not just cooking up a meal; you’re whipping up a piece of cultural pride!

Longganisa Pinoy Variety 5: Imus Garlic Longganisa

Imus Garlic Longganisa, from Cavite, is one of those Filipino recipes that is a dream come true for garlic enthusiasts. It’s packed with a punch of garlic flavor and has a very bold taste. It’s a recado longganisa, after all. It’s a straightforward recipe that delivers: just combine ground pork, plenty of garlic, soy sauce, vinegar, black pepper, and a touch of achuete seeds for color, and you’re good to go! 

You can choose to encase it in hog casing or go for a skinless longganisa variant, depending on your preference.

Longganisa Pinoy Variety 6: Pampanga Hamonado Longganisa

Pampanga Hamonado Longganisa brings a sweet and juicy option to the table. This delightful sausage is known for its rich, hamlike taste that comes from being marinated in pineapple juice. It also has a distinct appearance; while makers often color it orange or red with achuete seeds or annatto powder, the usual longganisa look, this longganisa variant is typically longer and thinner.

Unlike other Philippine sausages that may lean towards the garlicky or spicy, Hamonado is a Filipino sweet sausage, making it a hit for those who prefer this flavor for breakfast. The mixture of ground pork, garlic, brown sugar, black pepper, coarse salt, and a hint of vinegar creates a flavor profile that’s both comforting and satisfying.

Longganisa Pinoy Variety 7: Calumpit Longganisa

Calumpit Longganisa, hailing from Bulacan, Philippines, is known locally as longganisang bawang. This other recado variety in this list is crafted from a mix of lean ground pork, pork fat, and a generous helping of garlic, along with bay leaves, brown sugar, soy sauce, vinegar, salt, and black pepper. Typically, you boil this Filipino longanisa before frying it to achieve the perfect level of doneness, allowing its flavors to fully develop. 

Calumpit Longganisa comes in original garlic, spicy garlic, and sweet and spicy varieties. The flavors cater to different tastes – whether you want something traditional or spicy to start your day. With its garlicky profile and touch of sweetness or heat, Calumpit Longganisa offers delicious options to actively customize your experience.

Want to learn a Pinoy longganisa recipe?

Want to start making your own longganisa after reading all about it? Looking to try the diverse longganisa varieties?

Well, you don’t have to go far. Just enroll in Chef Chona Garcia-Laureta’s latest class here at The Bailiwick Academy: Philippines’ Regional Longganisa!

It’s an easy-to-follow class, perfect even if you’re a beginner at making these. And at the end, not only will you be able to make a delicious longganisa Filipino breakfast, you might find yourself posting Filipino longganisa for sale in your social media accounts.

After all, who wouldn’t be attracted to not having to travel to taste their favorite longganisa variants, right? It makes for a pretty good food business!

So what are you waiting for? Sign up at The Bailiwick Academy and start your journey to being one of—if not the best longganisa supplier—in the Philippines and all over the world, today!

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Keep coming back to The Bailiwick Academy blog for more baking and cooking tips, kitchen tricks, and much more!

When it comes to chicken, fried chicken is undoubtedly a beloved dish around the world, but have you heard of peri peri chicken? What is peri peri chicken exactly? Let’s just say it’s more than a restaurant chain that serves delicious food in the Philippines!

This fiery, flavor-packed dish is a culinary sensation that’s been winning hearts and taste buds far beyond its African and Portuguese roots. So, let’s dive into the spicy, savory world of peri peri chicken – a dish that’s sure to add some zing to your cooking repertoire! You never know, it could even take the place of fried chicken as your new comfort food!

Peri peri chicken is…?

Peri peri chicken is a spicy chicken dish that is usually made by marinating chicken in a spicy sauce, then grilling or baking the marinated chicken until it is cooked through. It can be made using any cut of chicken, but it is traditionally made with whole chicken or bone-in chicken such as thighs, drumsticks, or leg quarters.

The sauce is called peri peri sauce, which is usually a blend of African bird’s eye chilis (also known as piri piri), garlic, paprika, and other seasonings. The sauce is what gives the chicken its name, as well as its spicy and flavorful taste. I guess this answers what is in peri peri chicken, agree?

Is peri peri chicken different from buffalo chicken?

You might be wondering if peri peri chicken is similar to buffalo chicken. After all, they’re both spicy chicken favorites. Well, that’s true, but there are some differences:

Origins:

• Peri peri chicken has its roots in Africa with a Portuguese influence.
• Buffalo chicken originated in the United States, gaining popularity in the 1960s.

Marinade:

• Peri peri chicken uses a spicy blend of African bird’s eye chili, garlic, paprika, and other seasonings.
• Buffalo chicken typically features a vinegary taste, often made with hot sauce.

Cooking Method:

• Peri peri chicken is usually cooked with whole or bone-in chicken pieces.
• Buffalo chicken is most often made with chicken wings.

If you want to try some buffalo chicken wings, check out Chef Max Nadin’s Just Wing It Class here at The Bailiwick Academy!

Is peri peri chicken African?

Did you catch the information earlier? African bird chili? If yes, then you might be wondering about the origins of this recipe—specifically its chicken marinade. 

Well, the history of peri peri chicken dates back to interactions between native South Africans and Christian Portuguese traders. The main ingredient of the peri peri marinade, the bird’s eye chili pepper, was brought to Africa from Brazil by the Portuguese as early as the sixteenth century. 

Therefore, the peri peri chicken we know today resulted from the melding of Portuguese and African culinary cultures over centuries. The dish has since spread across Africa and beyond, gaining worldwide popularity—which is why we’re talking about it today.

What makes peri peri chicken unique?

The soul of peri peri chicken lies in its sauce. The combination of bird’s eye chilis (or whatever chili you choose), garlic, herbs, and citrus creates a uniquely tangy and spicy flavor. Whether you grill, bake, or pan-fry, the key is to let the chicken marinate in this zesty sauce, allowing the flavors to deeply infuse.

Eat peri peri chicken with what…?

What does peri peri chicken go with? Well, this chicken dish pairs wonderfully with a variety of sides. Here are some great options to serve serve with peri peri:

• Rice: Plain white rice, coconut rice, lime rice, or even a flavorful pilaf can balance the spiciness of the chicken.
• Roasted or Grilled Vegetables: Think bell peppers, zucchini, asparagus, or corn for a healthy and colorful addition.
• Potatoes: Roasted, mashed, or in the form of fries or wedges, potatoes are a hearty side that goes well with the chicken.
• Salads: A fresh green salad, a tangy coleslaw, or a cucumber salad can offer a refreshing contrast to the heat.
• Bread: Flatbreads, garlic bread, or a crusty loaf can be great for soaking up the flavorful sauce.
• Dips and Sauces: Cooling dips like tzatziki or a simple yogurt sauce can help balance the spice.
• Beans: Black beans, kidney beans, or a bean salad can add a nice texture and flavor contrast.
• Corn on the Cob: Grilled or boiled, it’s a sweet and simple side.
• Fruit Salsas: Mango or pineapple salsa can add a sweet and tangy element to the meal.
• Pickles and Chutneys: They can add an extra zing and complement the spicy flavors of the chicken.

These sides not only add variety to your meal but also help in balancing the intense flavors of peri peri chicken, making for a well-rounded and satisfying dining experience.

Is peri peri chicken healthy?

Yes, this chicken dish is delicious, but is it good for you? Well, it can indeed be a healthy option, especially when prepared with mindful cooking methods. Here’s why:

• Chicken is a great source of lean protein, essential for muscle building and repair.
• The spices used in peri peri sauce, like garlic and chili, have anti-inflammatory and antioxidant properties.
• When grilled or baked, peri peri chicken is lower in fat compared to fried chicken dishes.
• The capsaicin in chili peppers can help boost metabolism, which is beneficial for weight management.
• It fits well into various dietary preferences, including low-carb and high-protein diets.
• If you want to make sure it’s healthy, you can make this dish at home so you can control the amount of salt and oil, making it healthier than restaurant versions.

However, the healthiness can vary based on how it’s prepared and served. As with any dish, moderation is key.

What’s a usual peri peri chicken recipe?

Curious about making some homemade peri peri? Here’s a simple recipe with ingredients to get you started:

Ingredients

1. 4 chicken breasts (or thighs for more flavor)
2. 3-4 African bird’s eye chilies, or whatever chilis you have, such as Thai red chilies. Adjust according to your heat preference,
3. 3 cloves of garlic
4. 1 teaspoon of paprika (smoked or sweet)
5. 1/2 teaspoon of oregano
6. 1/2 teaspoon of salt (adjust to taste)
7. 1/4 teaspoon of black pepper
8. Juice of 1 lemon for some zest
9. 2 tablespoons of olive oil
10. 1 tablespoon of red wine vinegar (optional for tanginess)

Instructions

Make the Peri Peri Sauce:

Blend the chilies, garlic, paprika, oregano, salt, pepper, lemon juice, olive oil, and red wine vinegar until smooth. This is your peri peri chicken sauce.

Marinate the Chicken:

Place the chicken in a bowl or resealable bag, then pour the peri peri sauce over the chicken, ensuring it’s well-coated. Marinate in the refrigerator for at least 30 minutes, though several hours or overnight is best for more flavor. Remember, the longer you marinate, the more intense the flavors.

Cook the Chicken:

Preheat your grill, broiler, or oven to a medium-high heat. Remove the chicken from the marinade, shaking off excess, then grill or broil the chicken for about 6-8 minutes per side, depending on thickness, until the chicken is cooked through and has a nice char.

Rest and Serve:

Let the chicken rest for a few minutes after cooking. Serve with your choice of sides, like rice, roasted vegetables, or a fresh salad.

Tips

• Adjust the number of chilies to suit your heat preference, ranging from mildly spicy to super spicy.
• If you can’t find African bird’s eye chilies, substitute with another hot chili or use chili flakes.
• For an authentic touch, add a bit of lemon zest to the marinade.
• Always ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.

Enjoy your homemade peri peri chicken with its bold flavors and spicy kick!

Want a surefire delicious, restaurant-quality peri-peri chicken recipe?

As a home chef, you’ll love the simplicity and versatility of this dish. You can grill the chicken for smokiness, bake it for convenience, or even pan-fry for a quick meal. And of course, there are so many online recipes for peri peri chicken!

The problem with online recipes is that you’re not sure if what you’ll get is really good—it might be good for the one who made it but not for everyone else. So what can you do to ensure that you really get a high-quality recipe?

Well, here’s your answer: sign up at The Bailiwick Academy and then enroll in Chef Max Nadin’s class, Peri-Peri Chicken!

Enroll In The Bailiwick Academy For Peri-Peri Chicken!

Chef Max’s course lets you dive into the juicy world of this special chicken dish, learning not just to make the chicken itself but also mastering three amazing sauces – Peri Peri, Chutney, and Harissa. Each one adds its own unique burst of flavor to the dish.

But wait, there’s more! A great main dish needs awesome sides, right? This class has you covered with lessons on making Roasted Baby Potatoes, Flavored Rice, and a refreshing Coleslaw Relish. 

The best part? It’s designed for beginners and offered in both English and Filipino, making it super accessible.

So, if you’re looking to elevate your cooking game or add a star dish to your menu, this class is your ticket to a world of explosive flavors and rave reviews. Say goodbye to the hit-or-miss of random online recipes. Sign up at The Bailiwick Academy today—you never know, this might be the beginning of your own peri peri chicken franchise or food business!

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Keep coming back to The Bailiwick Academy blog for more baking and cooking tips, kitchen tricks, and much more!

Not to worry—that’s what this article is for! Let’s explore some popular types of chocolate and see how they can affect your baking and make your treats even more delicious.

How do you make chocolate, anyway?

Making this ingredient called chocolate is a long process that begins far before the local chocolate shop or grocery store. Yup, you don’t just manufacture a chocolate bar and then sell it in stores. It’s a lot more complicated than that!

To make chocolate, you actually start with the seeds of the Theobroma cacao tree, also known as cacao beans. The beans from the tree are dried, roasted, and then ground, resulting in two products: cocoa butter, a smooth, solid, white fat; and what is called chocolate liquor, or ground cocoa beans.

The variety in chocolate mainly depends on how much cocoa butter and chocolate liquor it has compared to sugar, milk solids, and other things mixed in.

Types of Chocolate

On to the main section of this article! Here are some popular kinds of chocolate.

Milk Chocolate

Milk chocolate is a beloved kind of chocolate that you can enjoy for its smooth, creamy texture and sweet, mellow flavor. You can make this type of chocolate by combining cocoa solids with cocoa butter, sugar, and, as the name suggests, milk, either in liquid, powder, or condensed form. The presence of milk gives it a lighter color and a softer texture compared to its darker counterparts. 

Typically, milk chocolate contains about 10% to 40% cocoa mixed with a higher proportion of sugar, which makes it much sweeter and less bitter than dark chocolate. Its mild and sweet profile makes it a popular choice for snacking, candy bars (like those covered in this article), and baking, appealing to a wide range of palates, especially those who prefer a less intense chocolate experience. Milk chocolate’s versatility and delightful taste make it a staple in the world of confections and desserts.

White Chocolate

White chocolate stands out in the chocolate family for its, well, white color. Aside from that, white chocolate doesn’t contain cocoa solids – the element that gives chocolate its usual brown color and rich taste. Instead, it’s made primarily from cocoa butter, which is the fat extracted from cocoa beans, combined with sugar and milk solids. This unique blend results in a creamy, ivory-colored chocolate with a smooth, velvety texture.

White chocolate’s flavor is sweet and rich-when you taste it, you might describe it as having a delicate, buttery profile with hints of vanilla. It lacks the bitterness associated with cocoa solids, making it a favorite for those who prefer a sweeter and less intense chocolate taste. The minimum cocoa butter content in white chocolate is usually about 20%, contributing to its melt-in-the-mouth quality.

White chocolate’s mellow and sweet character makes it a popular choice for ganaches, frostings, and as a coating for truffles and candies. Its ability to pair well with a variety of flavors, from fruits to nuts, also makes it a valuable ingredient for creating different kinds of desserts, even avant-garde ones. For those who enjoy experimenting in the kitchen, white chocolate offers a delightful canvas for culinary creativity.

Dark Chocolate

Dark chocolate is different from milk or white chocolate because it has more cocoa and less sugar. This gives it a darker color and gives it a bold, intense flavor. Dark chocolate is made with cocoa solids, cocoa butter, and a small amount of sugar, but usually doesn’t have much or any milk.

The amount of cocoa in dark chocolate can be anywhere from 30% to over 80%, meaning it is less sweet chocolate. However, people still like it because they consider it to be healthier and full of antioxidants. It’s great for baking things like rich cakes and desserts like chocolate brownies, and it goes well with lots of flavors, like fruits and nuts, especially if you’re looking for a flavor profile with a really chocolatey taste.

Unsweetened Chocolate

Unsweetened chocolate, also referred to as baking chocolate, is a pure form of chocolate used in cooking and baking. It’s made entirely from ground cocoa beans, resulting in a product that contains 100% cocoa solids without any added sugar. This gives this chocolate bar a very strong and bitter taste, making it unsuitable for eating on its own but ideal for recipes where other ingredients add the necessary sweetness.

You can use unsweetened chocolate as a base in recipes, combined with sugar and other ingredients to create a balanced flavor profile. Since it provides a deep, rich chocolate flavor to chocolate cakes, brownies, and other desserts and doesn’t have sugar, it allows bakers to control the level of sweetness in their creations. Its versatility makes it a must-have for anyone who loves to bake and experiment with chocolate recipes.

Cocoa Powder

Cocoa powder is a key ingredient in many baking recipes, known for its rich flavor and versatility. You make it by grinding cocoa beans and removing most of the cocoa butter, leaving a fine powder. This process results in a product that’s almost 100% pure cocoa content, giving it a strong, bitter chocolate flavor.

Because it’s unsweetened and has a low fat content, cocoa powder is perfect for adding a deep chocolate flavor to baked goods like cakes, cookies, and brownies without making them too heavy. It’s You can also use it in other recipes like hot chocolate, chocolate sauces, and even some savory dishes for a touch of richness. Cocoa powder also easily mixes into batters and doughs.

Couverture Chocolate

Couverture chocolate is a high-quality chocolate that is a favorite among professional chocolatiers and pastry chefs. What sets it apart is its high cocoa butter content, typically ranging from 32% to 39%, which gives it a superior ability to coat and mold into shapes with a smooth, glossy finish. This high percentage of cocoa butter, combined with proper tempering, ensures that couverture chocolate melts evenly and has a satisfying snap when broken.

This kind of chocolate comes in dark, milk, and white chocolate varieties, offering versatility in flavor and application. It’s also Ideal for making fine chocolates, truffles, and chocolate decorations, especially since couverture chocolate has a rich flavor and creamy texture. Whether it’s for dipping, coating, or as a base for ganaches, couverture chocolate provides a luxurious taste and professional-quality results, making it a must-have for anyone serious about chocolate crafting.

Want a taste of using this type of chocolate? Try out Chef Ely Salar’s The Art of Chocolate class.

Ruby Chocolate

Ruby chocolate is a relatively new and unique addition to the chocolate world, known for its striking pink color and distinct flavor. Introduced in 2017, chocolatiers make this from specially selected ruby cocoa beans, which naturally have a pink hue. This type of chocolate stands out not just for its color but also for its complex flavors, which you can describe as a unique taste of white chocolate and berries, without the addition of any berries or fruit flavors.

Unlike traditional chocolates, ruby chocolate offers a tart yet sweet experience, making it a popular choice for innovative confectionery creations. It’s particularly appealing for its aesthetic value in desserts and chocolates, offering a visually stunning alternative to the classic chocolate varieties. Ruby chocolate’s unique flavor profile and eye-catching appearance make it a favorite among chefs and food enthusiasts looking to experiment with new and trendy ingredients in their culinary creations.

And of course, these would look super appealing if, say, you made a gift basket, especially during the holiday season or special occasions. Your eye-popping chocolate gifts would be the talk of everyone.

Which type of chocolate is the most popular?

It’s hard to say which type of chocolate is the most popular because everyone has their own favorite. It’s the same as answering how many types of chocolate are there. Why?

For instance, some people might say milk chocolate is the most popular type because it’s sweet and creamy. Plenty of companies and chefs also use milk chocolate in candy bars and desserts.

Then there’s dark chocolate, which has been getting more popular lately, especially with adults who want something less sweet and maybe a bit healthier, as mentioned above. White chocolate is also popular in its own way. It’s really sweet and doesn’t taste much like regular chocolate, but lots of people like it for its creamy flavor.

In short, it really depends on who you ask. Everyone has their own favorite when it comes to eating chocolate for sure!

Want the types of making artistic chocolate explained?

Now that the different types of chocolate that are popular have been explained to you, what’s the next step? Well, you might want the opportunity to explore the delightful world of chocolate making. 

If yes, The Bailiwick Academy has you covered! Introducing Chef Miko Aspiras’ latest class, Festive Chocolate Confections!

In this class, you’ll learn how to make amazing chocolate treats. We’ll show you how to make cool Chocolate Blocks of different flavors, fancy Chocolate Lollipop Webs, and really special Matcha Nama Chocolate. You’ll work with different kinds of chocolate like milk, dark, and white, and learn how to turn them into beautiful chocolate pieces. 

These chocolates won’t just look good or be great as sweet treats; they can also be good for your business if you’re thinking of selling them!

So, are you ready to start creating awesome chocolate creations? Sign up at The Bailiwick Academy and start your chocolate-making adventure today!

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Keep coming back to The Bailiwick Academy blog for more baking and cooking tips, kitchen tricks, and much more!

Not to worry! If you’re curious about this iconic dessert, you’ll be happy to hear that this article will dive into the world of fruit cakes and discover why it has become synonymous with a Christmas menu.

Let’s get started, shall we?

So…what is a fruit cake?

What are fruit cakes, indeed? At its core, a fruit cake is a rich, dense cake packed with dried or candied fruits, nuts, and spices. The ingredients are often soaked in spirits like brandy or rum, which not only adds a depth of flavor but also acts as a preservative. 

The cake is typically made well in advance of Christmas, allowing it to mature and develop its complex flavors. A fruit cake can also come in different shapes. It can be a round cake or be presented as mini loaf cakes, depending on the cake pan used. Mini loaves are easier to serve—something to note if you’re having a lot of guests who love fruits and cake in one dish!

Where is fruit cake from?

The origin of fruit cake can be traced back to ancient Rome, where a simple version was made using barley mash, pomegranate seeds, raisins, honeyed wine, and pine nuts. This early version was more of an energy-rich food than a celebratory treat. Since it was easy to carry around and  didn’t rot for a long time, it became a very popular snack for Roman soldiers, who called it “satura.”

During the Middle Ages, with the arrival of preserved fruits, honey, and spices, the fruit cake began to resemble what we know today. The Crusaders reportedly carried this durable, energy-packed cake on their journeys for the same reason as the Roman soldiers did: due to its long shelf life. The bakers at the time also added more fruit and nuts.

Fruit cakes were eventually brought to America by European colonists and became especially popular in areas with limited access to fresh fruit. And now, here we are: a world where fruit cake is looked for during Christmas and other special occasions, like weddings.

Why This Dessert Is Associated With Christmas

This is actually a pretty interesting fact in the history of fruit cake. In the 18th century, laws were passed to restrict the creation of the fruit cake (called as a plum cake back then) in Europe, as the cakes were considered as “sinfully rich.” They were only allowed to be created during the holiday season, especially since the ingredients to make this at the time were considered both rare and expensive.

So, it makes sense that fruit cakes became a special treat for big occasions, right? Especially for Christmas. But why exactly fruit cakes became a Christmas thing is a bit of a mystery. They were first made as a high-energy snack, not really for celebrations.

One interesting story is from Swiss Colony. They say that in England, people used to give fruit cakes to Christmas carolers, who were often not very rich. This might be one reason why fruit cakes got so popular for Christmas.

What are the ingredients in a fruit cake?

Fruit cake is known for its diverse ingredients, which can vary based on personal preference, the cake recipes being used, or regional traditions. However, the usual fruit cake recipe includes the following components:

• Dried Fruits: This is the heart of the fruit cake. Common choices include raisins, currants, sultanas, dried cherries, apricots, and cranberries. Any candied fruit like orange and lemon peel are also popular.
• Nuts: Almonds, walnuts, pecans, and hazelnuts are often added for crunch and flavor.
• Flour: Standard all-purpose flour is typically used as the base for the cake.
• Sugar: White or brown sugar is used to sweeten the cake. Brown sugar can give a deeper flavor and moistness.
• Eggs: Eggs are essential for binding the ingredients together and adding richness.
• Butter: Unsalted butter—not margarine—is commonly used for its flavor and for adding moisture to the cake.
• Spices: A mix of spices like cinnamon, nutmeg, allspice, and cloves adds warmth and depth.
• Leavening Agents: Baking powder or baking soda helps the cake rise.
• Liquor: Brandy, rum, or whisky is often used to soak the fruits and to brush on the cake for preservation and flavor. Non-alcoholic versions might use fruit juices like orange juice or apple juice.
• Extras: Ingredients like molasses, honey, or treacle can be added for extra flavor and color. Vanilla or almond extract are also common for enhancing the aroma.

The great thing about fruit cake is that it is highly customizable. You can adjust the types and quantities of fruits and nuts to suit your taste, and even play around with the spices and flavorings. The key is to balance the flavors and textures to create a cake that’s something you really like.

What is the shelf life of a fruit cake?

A fruitcake that is tightly wrapped with aluminum foil or plastic wrap can be stored for up to 1 month in a cool, dark pantry, 6 months in the refrigerator, and 12 months in a freezer. Some people even feel that older fruit cakes taste better because of the alcoholic content. Of course, if there are signs of spoilage such as mold or off-odors, make sure to discard it! 

But why does fruit cake last long, exactly? Well, one reason is thanks to its high alcoholic content. Alcohol acts as a natural preservative which prevents spoilage.

As for the other factors, well, it’s the same answer for the question why is a fruit cake dry. Its high sugar content helps absorb moisture, reducing the risk of bacterial growth. The dried fruits in the cake have low water content, further inhibiting spoilage. The cake’s dense texture, achieved through slow baking at low temperatures, also helps in preserving it. 

Interestingly, the same things that make fruit cake last a long time have also made it a bit of a joke. Its heavy texture and strong flavor, plus the fact that it seems to never go bad, have made people joke about it as a holiday gift that nobody really wants and keeps getting passed around. But even with this funny reputation, many people still love fruit cake for its special taste and its place in holiday traditions.

Tips For Making Your Fruit Cake At Home

Want to have a fruit cake for the Christmas season? Sure, you can buy, as there will be plenty for sale this time. But if you want to make one yourself so you can control the ingredients, appearance, taste, and so on (i.e. you saw a recipe you wanted to try), here are some tips to take note of:

• Start Early: Begin your fruit cake preparations early. The longer the fruits soak and the cake matures, the better the flavor.
• Customize Your Cake: Feel free to experiment with different fruits, nuts, and spices. Make your fruit cake a reflection of your taste.
• Low and Slow: Bake your cake at a low temperature for several hours. This ensures even cooking and a moist texture.
• Storage: Wrap the cake in alcohol-soaked cheesecloth, then in foil. Store it in a cool, dark place and periodically brush it with more alcohol.

Make A Truly Delicious Fruit Cake With The Bailiwick Academy!

As we mentioned, you might have a fruit cake recipe you want to try. Well, here at The Bailiwick Academy, we have a class that you should definitely try. What are we talking about?

We’re talking about Chef Joey Prats’ Opulence Unwrapped: The Holiday Cake Experience class!

In this class, you’ll learn to make a unique fruitcake that everyone can enjoy, even kids! Chef Joey has crafted a recipe that’s both traditional and fresh, perfect for the holiday season. You’ll get to experiment with different fruits, nuts, and even choose your preferred alcohol, or opt for a non-alcoholic version.

His course is packed with easy-to-follow video tutorials, professional baking tips, and a fool-proof recipe. Whether you’re baking for your family or thinking of selling, this class has you covered.

This class is a must-add to your recipe collections. So what are you waiting for? Sign up at The Bailiwick Academy and start your journey to making the perfect holiday cake—bring the joy of fruitcake into your home this Christmas!

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Keep coming back to The Bailiwick Academy blog for more baking and cooking tips, kitchen tricks, and much more!

Well, reading this blog is your chance to satisfy that curiosity. Keep on reading to know more about dim sum, like its origins, and discovering the variety it offers beyond our beloved siopao and siomai. 

Ready to embark on this tasty journey? Let’s begin!

So what is dim sum, exactly?

Dimsum or dim sum, a term that resonates with “a touch to the heart,” is a traditional Chinese cuisine (mainly Cantonese cuisine, although other Chinese cuisines have their own form of dimsum) that consists of a variety of small, savory and/or sweet dishes, ranging from dumplings to buns, and rolls to cakes. Think of it as being similar to Spanish tapas or Filipino salu-salo—the dishes are shared among family and friends. Traditional dim sum is a brunch meal, usually enjoyed with tea (yum cha).

Thankfully, a modern dim sum meal doesn’t necessarily need you to drink tea (good news for those non-tea lovers out there). Eating dim sum doesn’t also have to be restricted to brunch; you can have dimsum for lunch, dinner, or even merienda.

What are the origins of dimsum?

Like with many delicious treats (i.e. the opera cake), the origins of the dim sum dish have plenty of versions, such as:

• The first written reference to the “dim sum” was during the Tang dynasty, where it was used to mean “barely fill the stomach.” However, dim sum was common all the way back in the Song dynasty (960–1279) in China—royal chefs were tasked with creating new varieties of small dishes.
• Some believe that dim sum originated in tea houses along the Silk Road as long ago as 2,500 years ago as a light accompaniment to special appetite-stimulating teas given to travelers 
• One more story is that the Cantonese dim sum culture started in tearooms in the latter half of the 19th century in Guangzhou, the capital of Guangdong. Silk Road travelers and traders would take breaks in tea houses and eat dim sum. The practice eventually spread and became popular, especially in Hong Kong.

Whatever the true origins of dimsum, we’re glad it exists, and that there are plenty of dim sum restaurants to get our fix, agree?

What are typical dim sum dishes?

When you order dimsum from a dim sum restaurant, you’ll get a variety of small food plates and/or bamboo steamers. You can get steamed dishes or fried or baked ones. Here are some popular dim sum dishes.

Savory Dim Sum

Gao

These are dumplings wrapped in thin skin, filled with ingredients such as meat, vegetables, and/or seafood.

Siu Mai

Siu mai or siomai for us Pinoys are dumplings with a pork and cabbage filling, often served in steamed or fried versions. We’ve also made variations like beef and chicken siomai.

Har Gow

These translucent, pleated shrimp dumplings are a test of a chef’s skill – delicate and flavorful.

Char Siu Bao

Barbecued pork buns in English. These are steamed buns filled with a mixture of pork, vegetables, and other ingredients, often topped with a BBQ sauce. Think of them like our asado rolls.

Cheong Fun

Rice noodle rolls that are steamed and have various fillings. They’re akin to lumpiang sariwa, but with a softer, silkier texture.

Sweet Dim Sum

Custard Buns

These are steamed buns with a creamy, sweet custard filling. The filling is usually a rich, eggy custard, offering a delightful contrast to the soft bun. They’re a favorite for their indulgent and comforting taste.

Egg Tarts

Also known as egg custard, these are sweet tarts with a flaky pastry crust and a creamy, custard-like filling. They are a staple in many dim sum restaurants. People love them for their rich, sweet flavor.

Mango Pudding

A refreshing and fruity dessert, mango pudding is smooth and creamy, often served chilled with a topping of fresh mango pieces or a light cream.

Sesame Seed Balls

Known locally as buchi, these chewy, deep-fried sesame balls are coated with sesame seeds and usually filled with sweet red bean paste. They have a crispy exterior and a soft, sweet interior.

Almond Jelly

Often served with fruit, this jelly is mild in flavor and made with almond milk or extract. It’s a subtle dessert for those who prefer less sweetness.

Do note that dim sum is not limited to these dishes, as there are over one thousand varieties of dim sum. Check out Dimsum 101 and Dimsum 102 here at The Bailiwick Academy for more specific examples.

What’s the best way to enjoy dimsum?

Want to fully savor dimsum? Here are some tips to keep in mind!

• Enjoy the flavors slowly, especially with complex dishes like xiao long bao (soup dumplings). Let the soup inside cool a bit before taking a bite.
• High-quality dim sum is usually well-seasoned. Therefore, additional sauce might not be necessary, even if we Pinoys can’t help putting soy sauce. If needed, add a small amount of soy sauce or chili and adjust to taste.
• Use chopsticks to hold the dim sum and take smaller bites, allowing the food to cool down. Some items, like shrimp dumplings, you can finish in a single bite.
• The communal nature of sharing various dishes makes dim sum a social and enjoyable experience, best enjoyed with family or friends. Of course, there’s no one to stop you if you want to enjoy dimsum by yourself!
• Embrace the variety of dim sum. Mix steamed, fried, and baked items, including classics and more adventurous choices.
• For fun, eat dim sum the traditional Chinese way: with tea! Plus, it does aid your digestion.
• Begin with lighter, steamed dishes before moving to heavier, fried items to appreciate the subtle flavors.
• Mind dim sum etiquette. Use communal chopsticks or serving spoons for sharing, pour tea for others first, and tap the table to thank someone who pours tea for you.

Enjoy dim sum the Filipino way!

For us Pinoys, we love to eat almost everything with rice, even our sweets like kakanin! And guess what? You can easily enjoy dim sum with rice too—even without going to any dimsum place.

Thanks to Chef Allan Mertola’s new class, Dimsum Rice Toppings, it’s now simple to bring these tasty dim sum flavors to our everyday rice meals at home.

In this class, you can make nine different kinds of rice toppings:

• Chicken Mushroom
• Pork and Shrimp
• Pork Ribs with Tausi
• Spicy Asado Squid
• Shanghainese Dumpling
• Pork Scallop
• Chinese Kikiam
• Beef Ball
• Crispy Prawn Dumpling

And even get a bonus recipe for Yang Chow Fried Rice to make your dimsum with rice experience really special! If your family loves dim sum food, this class will surely make you a superstar in their eyes!

It’s great for business as well. As we said above, Pinoys LOVE Chinese food!

Ready to add some sizzle to your everyday meals or food business?  Sign up at The Bailiwick Academy, enroll in this class, and watch the magic happen!

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Keep coming back to The Bailiwick Academy blog for more baking and cooking tips, kitchen tricks, and much more!