OPM: The Soul of Filipino Music

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Original Pilipino Music, more commonly known as OPM, is the umbrella term for any musical composition created by Filipino artists. It is a diverse and vibrant industry that has produced iconic songs and performers that have captured the hearts of Filipinos for generations.

OPM has its roots in traditional Filipino music, which dates back to pre-colonial times. The country's indigenous tribes had their unique styles of music and dance, which were passed down from generation to generation. When the Spanish arrived in the Philippines in the 16th century, they introduced Western music, such as church hymns and operatic music, which had a significant influence on Filipino music. Over the centuries, Filipino musicians have blended traditional and Western styles to create a unique sound that is distinctly Filipino.

The 1970s and 1980s were the golden years of OPM, when it reached its peak in popularity. It was during this time that iconic Filipino bands such as The Eraserheads, Parokya ni Edgar, and Rivermaya emerged. These bands' songs became anthems of an entire generation and captured the essence of the Filipino experience.

One of the most significant contributions of OPM to the music industry is the ballad, which has become a staple in Filipino music. Ballads are love songs that express heartfelt emotions, such as love, longing, and heartbreak. These songs are often accompanied by a piano or guitar and are sung in a soulful and emotional way.

Another popular genre in OPM is novelty songs. These songs are playful, lighthearted, and often humorous. They are usually accompanied by catchy and upbeat melodies, making them fun to sing and dance along to. Some of the most famous novelty songs in OPM include "Otso-Otso" by Bayani Agbayani and "Bulaklak" by Viva Hot Babes.

Today, OPM continues to evolve and adapt to the changing times. The rise of digital platforms has made it easier for independent artists to produce and distribute their music. This has led to a proliferation of new and exciting voices in OPM, creating a diverse and dynamic musical landscape.

One of the most significant challenges facing OPM is the dominance of foreign music in the Philippines. With the advent of music streaming services, Filipinos have easy access to international hits, which can overshadow local music. However, many OPM artists are finding ways to break through and capture the attention of audiences worldwide.

One example of a successful OPM artist who has gained international recognition is Lea Salonga. She is a Tony award-winning singer and actress who has performed on Broadway and in the West End. Her rendition of "Reflection" from the Disney film Mulan is one of the most recognizable OPM songs worldwide.

In conclusion, OPM is a rich and vibrant industry that has given birth to some of the most iconic songs and performers in Filipino music history. It is a testament to the creativity and resilience of Filipino artists, who have adapted and evolved their music to reflect the changing times. While there are challenges ahead, there is no doubt that OPM will continue to flourish and inspire generations of Filipinos for years to come.



Is OPM still competitive of other music


Yes, OPM is still competitive with other music genres and continues to thrive in the Philippines. While foreign music still dominates the airwaves and streaming platforms, OPM remains a significant force in the country's music industry.

OPM has produced many successful artists who have achieved great commercial success and critical acclaim. For example, the band Ben&Ben has gained a massive following in the Philippines and has even been recognized internationally. Their songs have topped local charts and have been streamed millions of times on platforms like Spotify and YouTube.

Another example is Sarah Geronimo, a singer, actress, and television personality who has been one of the biggest names in OPM for over a decade. She has won numerous awards for her music and has even been recognized by Forbes Asia as one of the region's most influential celebrities.

OPM artists have also found success in the international market. For instance, the band IV of Spades gained popularity on YouTube, and their music has been featured in international music festivals. They have also been recognized by MTV Europe as one of the Best Southeast Asian Acts.

Moreover, the OPM industry has continued to evolve and adapt to changing trends in music. Many OPM artists have embraced new genres like electronic dance music (EDM), hip-hop, and R&B, bringing a fresh perspective to Filipino music.

In summary, while OPM faces stiff competition from foreign music, it remains competitive and continues to produce successful and influential artists. OPM's ability to evolve and adapt to changing trends in music has allowed it to remain a relevant and important part of the Philippine music scene.

Inutak: A Filipino Dessert from my childhood

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Inutak, also known as "binut-ong" in some regions, is a traditional Filipino dessert made from glutinous rice and coconut milk. It is a type of "kakanin" or rice cake that is popular in the Philippines, particularly in the provinces of Bicol and Quezon.

The name "inutak" actually translates to "brain" in English, which is a reference to the dessert's creamy and textured appearance. It is said that the name was given because of the way the dessert's layers resemble the convoluted folds of the brain.

Pateros and Taguig, two neighboring cities in Metro Manila, are famous for their versions of Inutak.

Pateros Inutak is known for its creamy and smooth texture. It is made by mixing glutinous rice flour, coconut milk, sugar, and ube. The mixture is then cooked slowly over low heat until it thickens and forms a sticky, dough-like consistency. It is then transferred to a banana leaf-lined baking pan and topped with a layer of grated coconut before being steamed until fully cooked. Pateros Inutak has a pale purple color due to the ube and a slightly sweet taste that is perfect for dessert.

On the other hand, Taguig Inutak has a darker color and a coarser texture. It is made using the same ingredients as Pateros Inutak but is mixed with cassava, giving it a grainier texture. It is also cooked over low heat until it thickens and forms a sticky dough. The mixture is then transferred to a coconut shell-lined baking pan and baked until the top is golden brown. Taguig Inutak has a distinct coconut flavor and a slightly sweeter taste than Pateros Inutak.

In both Pateros and Taguig, Inutak is often served as a dessert during special occasions or celebrations. It can also be found in local markets and street vendors throughout the year. The popularity of Inutak has also spread to other parts of the Philippines, with many variations being created using different ingredients and cooking methods.

Inutak is a unique and delicious Filipino dessert that represents the creativity and ingenuity of Filipino cuisine. The versions of Inutak from Pateros and Taguig are both worth trying for their distinct flavors and textures.

Ingredients

The ingredients for inutak are relatively simple and easy to find, as they are commonly used in Filipino cuisine. They include:Glutinous rice
Coconut milk
Sugar
Water
Pandan leaves (optional)

Some variations of the recipe may also call for toppings such as latik (cooked coconut cream) or grated coconut.


Preparation

Making inutak is a multi-step process that requires several hours of preparation and cooking time. Here is a general overview of the steps involved:

Soak the glutinous rice in water for at least two hours to soften it.


Drain the water and rinse the rice thoroughly.


In a pot, combine the rice, coconut milk, sugar, and water. Add pandan leaves if desired for flavor and aroma.


Cook the mixture over medium heat, stirring constantly, until the rice is fully cooked and the mixture has thickened to a pudding-like consistency.


Pour the mixture into a baking dish or banana leaves-lined bamboo container. Use a spoon or spatula to spread the mixture evenly.


Bake the mixture in the oven or over hot coals until the top is slightly golden and the mixture has set.


Once the inutak has cooled, cut it into squares or rectangles and serve with toppings if desired.

Variations

Inutak can be made in many different ways to suit personal tastes and preferences. Some variations include:Adding mashed ube (purple yam) to the mixture for a unique flavor and color.

Using different types of rice, such as black glutinous rice, for a more colorful dessert.
Adding fruits such as jackfruit or langka for additional flavor and texture.


Health Benefits

While inutak is certainly a delicious dessert, it is not exactly a health food. It is high in carbohydrates and sugar, which can be problematic for those with diabetes or blood sugar issues. However, coconut milk does contain some healthy fats and nutrients, including medium-chain triglycerides and lauric acid.


Conclusion

Inutak is a delicious and unique Filipino dessert that is popular in certain regions of the country. While it may not be the healthiest food option, it is certainly a treat that can be enjoyed in moderation. Whether you make it at home or try it at a local restaurant, inutak is sure to delight your taste buds with its creamy texture and sweet flavor.

Sorbetes: The "Dirty Ice Cream" of the of the Philippines

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Sorbetes, commonly known as "dirty ice cream," is a popular frozen dessert in the Philippines. It is a type of ice cream that is made with coconut milk, cassava flour, and sugar. The name "dirty ice cream" came from the fact that it is often sold by street vendors in unhygienic conditions. Despite this, it remains a beloved dessert among Filipinos.

Origins of Sorbetes

Sorbetes has been a part of Filipino culture since the Spanish colonial period. It was introduced by the Spaniards, who brought their ice cream-making techniques to the Philippines. The Filipinos then adapted the recipe and added their own unique twist to it, using coconut milk as a base instead of cream or milk.

Ingredients and Preparation

The ingredients used in sorbetes include coconut milk, cassava flour, sugar, and flavorings such as ube (purple yam), mango, or chocolate. The coconut milk gives sorbetes a distinct taste and texture that sets it apart from regular ice cream.

To make sorbetes, the ingredients are mixed together and cooked over low heat until the mixture thickens. It is then chilled before being churned in an ice cream maker or by hand. The churning process helps to incorporate air into the mixture, giving sorbetes its smooth and creamy texture.

Sorbetes is often served in small plastic cups or cones, and it can be topped with various toppings such as nuts, sprinkles, or chocolate chips.


Popularity of Sorbetes

Sorbetes is a popular dessert in the Philippines, especially during the summer months when the weather is hot and humid. It is commonly sold by street vendors, who often ride around on bicycles with a cart attached to the back. The vendors typically shout "sorbetes!" or ring a bell to alert customers of their presence.

Despite being called "dirty ice cream," sorbetes is a beloved dessert among Filipinos. It is often seen as a symbol of Filipino culture and tradition, and many people have fond childhood memories of eating it with friends and family.


Variations of Sorbetes

There are many variations of sorbetes, each with its own unique flavor and texture. Some popular variations include ube (purple yam), mango, and chocolate. Other flavors such as avocado, jackfruit, and corn are also available in some areas.

In recent years, there has been a trend towards incorporating more modern flavors into sorbetes, such as salted caramel, matcha, and mocha.

Health Considerations

Sorbetes is a high-calorie dessert, and it should be consumed in moderation. It is also important to consider the hygiene and safety of street vendors when purchasing sorbetes from them. If possible, it is recommended to buy sorbetes from reputable establishments with good hygiene practices.

Despite its unhygienic reputation, sorbetes remains a beloved dessert among Filipinos, and it is seen as a symbol of Filipino culture and tradition. With its unique taste and texture, sorbetes is a dessert that is sure to please anyone with a sweet tooth.



How has sorbetes evolved throughout the years


Sorbetes has undergone several changes and improvements throughout the years. Here are some of the ways that sorbetes has evolved:

Ingredients - Sorbetes traditionally uses coconut milk, cassava flour, and sugar as its main ingredients. However, over the years, some vendors have started using cheaper alternatives, such as cornstarch or flour, which can affect the texture and taste of the ice cream. Some vendors have also started using artificial flavorings and food coloring instead of using fresh fruits or natural ingredients.


Flavors - Sorbetes has evolved to include new and modern flavors, such as matcha, salted caramel, and strawberry. This allows vendors to appeal to a wider range of customers and cater to changing tastes.


Packaging - Sorbetes used to be served in small cups or cones, but now it can be found in a variety of packaging such as cups, cones, and even tubs. This allows customers to purchase larger amounts and enjoy sorbetes at home.


Hygiene - In the past, sorbetes was often sold by street vendors in unhygienic conditions, which earned it the nickname "dirty ice cream." However, in recent years, vendors have started to implement more hygienic practices, such as using gloves and hand sanitizers, to improve the safety and quality of their products.


Technology - Sorbetes used to be made using manual churns, which required a lot of physical effort and time. However, with the introduction of modern technology, such as electric churns and freezers, vendors are now able to make sorbetes more efficiently and in larger quantities.

Overall, sorbetes has evolved and adapted to changing times and tastes. Despite these changes, it remains a beloved dessert among Filipinos, and its popularity shows no signs of waning.

How much is sorbetes now


The price of sorbetes can vary depending on the location and the vendor. In general, a small cup or cone of sorbetes can cost anywhere from PHP 10 to PHP 20 (approximately $0.20 to $0.40 USD), while a larger serving or a tub of sorbetes can cost anywhere from PHP 50 to PHP 100 (approximately $1 to $2 USD).

However, it's important to note that the price of sorbetes may also depend on the type of ingredients used. Some vendors may charge more for sorbetes made with higher quality ingredients, such as fresh fruits or natural flavorings. Additionally, some vendors may offer discounts or promotions during certain times of the year, such as during the summer months when demand for cold desserts is high.

Why are there less sorbetes vendors selling on the streets now


There are several reasons why there are less sorbetes vendors selling on the streets now:

Competition - Sorbetes vendors face stiff competition from other dessert businesses, such as fast food chains and ice cream shops. These businesses have the advantage of being able to offer a wider range of flavors and packaging options, as well as having more modern and convenient locations.


Health Concerns - Many customers are becoming more health-conscious and are wary of buying food from street vendors due to concerns about hygiene and safety. This has led to a decline in the number of sorbetes vendors selling on the streets.


Urbanization - The rapid urbanization of many cities in the Philippines has resulted in the displacement of many sorbetes vendors. Many of the areas where vendors used to sell sorbetes have been developed into commercial or residential areas, leaving vendors with fewer places to sell their products.


Cost of Ingredients - The cost of ingredients used in sorbetes, such as coconut milk and sugar, has increased over the years. This has led to higher production costs for sorbetes vendors, making it more difficult for them to make a profit.


Weather - The weather can also affect the demand for sorbetes. During the rainy season, there is usually less demand for cold desserts like sorbetes, which can make it difficult for vendors to make a profit.

Overall, the decline in the number of sorbetes vendors selling on the streets can be attributed to a combination of factors such as competition, health concerns, urbanization, cost of ingredients, and weather. However, sorbetes remains a beloved dessert among Filipinos, and many vendors continue to sell it in local markets and other areas where it is still in demand.



Overall, sorbetes remains an affordable and popular dessert among Filipinos, and its price remains accessible for most people.