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E. F. Yeager Garden Studios
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Philippine Garden

FilipinoBq2 - Original Print       This is a bouquet of herbs Filipinos use frequently in their cooking--Annatto, Bay Leaf, Chili Pepper, Garlic, Ginger, Onion, Pepper and Vanilla--and are essential in defining their cuisine. Anchovies Dilis, Noodle Dishes Pansit, Chicken & Pork Stew Adabo (their national dish), Milkfish Bangus, Egg Roll Lumpia, Fish paste Bagoong, Fish Sauce Patis, Roasted Pig Lechon, Spicy Sausage Embutido, "Vinegar cooked" Fish Kinilaw, Coconut dessert Bucayo and Tapioca dessert Sago are popular.

      Coconut Tuba and RiceTapoy wines, as well as the local San Miguel beer, would round out their meal. These can be found on most tables, from the picnic hut on the beach to the presidential palace in Manila. Cinnamon, Anise, Cilantro, Celery, Parsley, Sweet Pepper, Scallions, Sesame, Shallots, Star Anise and Tamarind would complete their herb gardens.

      Since the Philippines lie astride the main trade routes of Asia, its history and food were first influenced by the Malays, who came to the islands some 20,000 years ago.   In succession came Chinese, Arab and Indian traders, then Spanish, Mexican, and American.   The most recent influences came from Japanese and German cooking because they both flavor and preserve foods in a similar way.   The Philippine archipelago comprises over 7,000 islands, each one having a distinct language or dialect.   A very hospitable people, Filipinos love to eat with friends while they observe their fiestas and the related pageantry.

      The Filipino menu is based on contrasts of taste and texture rather than different courses. The taste sensations of sweet, sour, bitter and salty are introduced along with a variety of textures such as smooth, silky, crispy, crunchy and chewy. Everything is brought to the table at once, and each diner decides what combinations to create. Filipino cuisine is a blend of the exotic and familiar, a lively and ever-changing aspect of a culture whose rich heritage has been evolving for over thirty thousand years.
Excerpt from my research on Filipino herb usage, included with every original print and reproduction.

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Filipino Bouquet
A one-of-a-kind Original Print
Etching and Nature Prints

8 Herb Monoprint~~~BEB47~~~$ 215

Yellow, Brown, Blue and Orange
on Off-White 100% Rag Paper

17½ x 20" Conservation Mounted and Matted
3" Off-White Top Mat with Gold French Line
Blue Marbled Bottom Mat

Reproductions~~~#BER47
8 x 10" Single Blue Mat~~~$ 25
Off-White Top Mat and Blue Bottom Mat~~~$ 30
11 x 14" Single Blue Mat~~~$ 40
Off-White Top Mat and Blue Bottom Mat~~~$ 45

Blank Notecard (w envelope)~~~#147~~~$ 3.50
Mix n match any 4 or more ~~~ $3.35 each
6-card Gift Box ~~~ $20
Click here to enlarge image

FilipinoBq2 Original Print
Annatto, Bay Leaf, Chili Pepper, Garlic, Ginger, Onion, Pepper and Vanilla

Options

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FilipinoH5
Click here to enlarge image
Filipino Herbs 5
Annato, Bay, Chili Pepper, Ginger and Garlic

5 Herb Etching~~~#BEH5

Blue Ink on Off-White Paper

7½ x 20" Conservation Mounted and Matted

2" Off-White Top Mat and Blue Bottom Mat~~~$ 85
Off-White Top Mat and Marbled Bottom Mat~~~$ 95
Also available with Brown, Green, Red or Burgundy Ink
on White or Ivory Paper
White or Ivory Top Mat, and Bottom Mat to match Ink color

<==== Single Mat to match Ink color~~~$ 80

Custom Orders:   Since each herb is etched on a separate plate, many other colors, configurations (i.e. horizontal) and themes are possible. For details go to the Ordering Information Page.

Order Form       How to order
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Colors

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