Maharlikanism Maharlikanism
The Promotion of Sinigang

War on Adobo

by Juan Icon
March 28, 2022 3 minutes  • 568 words
Table of contents

An important advoacy of Maharlikanism is the introduction of Maharlikan food as an alternative to the unhealthy Filipino food. The latter is made up of meats and oils from Spanish influence, as well as salty condiments from Chinese influence.

Spanish and Chinese Food

From Spain:

  • Adobo
  • Mechado
  • Caldereta
  • Lechon
  • Chorizo
  • Longanisa
  • Beef Tapa
  • Sisig (from American pork excess)
Philippine Adobo is full of cholesterol and oils, keeping heart disease and high healthcare costs near

From China:

  • Soy sauce
  • Fish sauce
  • Pancit
  • Mami
  • Misua

The meaty and oily Spanish influence leads to heart problems, while the salty Chinese influence lead to kidney problems. These then matches the high trend in hypertension, heart problems and the need for dialysis among Filipinos (as to be a target of a Philhealth scam).

The worst food of these are Pork Adobo and Lechon which are full of heavy fats and oils. These are not natural to Maharlikan bodies or islander bodies which are used to seafood, vegetables, and fowl-meat.


Polydamas, the pancratiast, is stronger than us. He finds the beef conducive to his bodily strength. Does that mean that beef is equally good and just for us who are weaker?

The Republic, Book 1

To preserve Maharlikan health, we declare war on Adobo and such unhealthy Spanish-influenced food, and the overuse of soy and fish sauce (patis). Instead, we advocate healthier Maharlikan food which are made up of the following ingredients:

Item Flavor or Nutrition
Seafood Protein, Fish oils
Birds (Chicken, Peacock, etc) Protein
Pork Protein
Veal Protein
Coconut Creaminess
Coconut vinegar Sourness
Banana Sweetness
Chili Hotness
Ginger* Spices

*Ginger is the spice that seems to be common in both Maharlikan and Filipino food

Raha Colambu, was also the king of Butuan and Calagan. He gave Magellan a large bar of gold and a basketful of ginger Pigafetta
Each tray contained 12 porcelain dishes full of veal, capons, chickens, peacocks, and other animals, and fish. We supped on the ground upon a palm mat from 32 different kinds of meat besides the fish and other things. Pigafetta

As you can see, Maharlikan food focus on local rootcrops, vegetables, spices, and fruits, plus a diversity of meats.

Sinigang: Truly Maharlikan

The best example of Maharlikan food is sinigang, which is a sour dish using fish, chicken, or vegetables. This is much healthier than adobo and is easier to digest. It emphasizes the Maharlikan sourness * as opposed to Indian hotness, or Chinese saltiness.

When they wish to make vinegar, they allow only the coconut water to putrefy, and then place it in the sun. A vinegar results like that made from white wine. Pigafetta
Maharlikan Sinigang is lighter and more colorful

Nutritionists advocate rainbow-colored food and it’s easy to see how much more colorful sinigang is than adobo. Because of its good points, it’s also easy to understand why sinigang was voted as the world’s best vegetable soup by Taste Atlas in 2021.

Other Maharlikan Food

Other examples of Maharlikan food are:

  • Ginataan
  • Tinola, Nilaga
  • Atchara
  • Laing
  • Daing
  • Paksiw, Kinilaw (Vinegar again)
  • Inihaw (Roasted)
After a half-hour a platter of roast fish cut in pieces was brought in, and ginger freshly gathered, and wine. Pigafetta

Maharlika had close ties with other Asian countries and so we can adopt other Asian food as Maharlikan food, provided that they use the native ingredients listed above. These include:

  • Lumpia
  • Kare-kare and Curry (Indian spice influence)