Friday, October 12, 2012

famous filipino breaksfast

 
Tapsilog is the famous filipino breakfast. Tapsilog means TAPA, SINANGAG at ITLOG. 

Sundot Kulangot

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The name is really funny. Kulangot is the dirt on the nose. But the sundot kulangot is made from jam that is put on the small bamboo

Thursday, October 11, 2012

Sizzling SISIG

Sizzling Hot Platter of Pork 'Sisig' with Whole Raw Egg on Top (Photo courtesy by vintagetei from Flickr)
Who will not love this delicious dish? :) 
Filipinos who always want to drink beer will surely love this. It's the best PULUTAN for them. 

Suman sa Semana Santa

suman
Traditionally, Filipinos always cook suman every Semana Santa or all souls day. This is the famous suman every Nov. 1. The sumang yakap or suman s lihiya. It served with its delicious mate which is the latik. Latik is made from the milk of coconut mixed with sugar. 



Tuesday, October 9, 2012

Pantastik BUKO PANCIT

http://foodietraveller.files.wordpress.com/2012/05/image00001.jpg

(image source: http://foodietraveller.files.wordpress.com)

 We used to eat pancit using noodles like bihon, sotanghon, canton etc. Some Filipinos will be actually surprised with this buko pancit which is made from buko meat . The process of cooking this pancit is also the same as the pancit we used to eat.

Friday, October 5, 2012

TOP 10 filipino food

Adobo
Adobo is considered a national dish. It is a stew of pork, chicken or both cooked in soy sauce, garlic, vinegar, whole peppercorns, and bay leaf. The meat is simmered in the liquid until it is reduced and the meat is tender. Shellfish and some vegetables can also be cooked this way.

Sinigang
Sinigang is a local dish using a variety of meats, fish and shellfish cooked in a sour broth with kamote tops, kangkong, sitaw (string beans), okra, wing beans, banana hearts, taro roots, sliced eggplants and radish. The acidity can come from tamarind, green mangoes, guavas, santol, kamias, young tamarind leaves. Miso and mustard leaves are used for fish sinigang.

Lechon

Lechon or litson is a sought-after food during special occasions. A suckling pig is skewered in a bamboo pole and roasted manually over hot coals until the skin turns reddish brown and crisp, and the meat tender. It is served in a thick dipping sauce made from chicken and pork livers, vinegar, sugar and spices. La Loma in Quezon City is known as the lechon capital.



Kare-kare

Kare-kare is a Filipino stew made from beef chunks, tripe, oxtail and a variety of vegetables. The meat is boiled until tender then mixed with roasted peanuts and rice/sticky rice, ground to a fine powder that thickens the sauce and gives it the unique flavor. Nowadays, peanut butter is used in place of the ground peanuts and rice. The saltiness is derived from the sautéed shrimp paste (bagoong) that is served with it.

Menudo
Menudo is a staple dish served as everyday fare or during family gatherings. The Filipino version is a mix of diced pork liver, pork, onions, tomatoes, potatoes, carrots, red and green bell peppers and raisins. The rich sauce is thickened with tomato sauce/paste. Cubed chorizo de bilbao and chickpeas can be added for a richer flavor.

Ginataan
Ginataan or guinatan is a method of cooking with coconut milk. Pure or watered down coconut milk is added to pork, chicken, fish, shellfish and vegetables for different viand recipes. The richness of coconut milk is usually tempered with the addition of chilies. The term is also used for a local dessert called Ginataan - Halo-halo made from taro roots, cassava, sweet potatoes, purple yam, saba, langka and sago; Bilo-bilo (ground sticky rice mixed with water and shaped into balls); Totong (roasted red beans, de-hulled and split).

Kaldereta
Kaldereta is traditionally cooked with goat meat. Nowadays, various meats can be used. The meat is boiled until tender and slowly cooked with a very thick sauce made from minced onions, garlic and tomatoes and ground pepper. The spiciness of the dish varies. Cubes of potatoes and carrots are sometimes added for variety.

Nilaga
Nilaga literally means boiled. Pork, chicken or beef/beef shanks are boiled in plenty of water until very tender. Cabbage, potatoes, sweet potatoes, carrots, leeks, corn, saba, petchay, whole peppercorns and chick peas are added for a flavorful broth. Nilaga is eaten with fish sauce or a mashed salad of boiled or broiled eggplants and squash in vinegar, pepper, garlic, salt and sugar.

Tinapang Bangus
A whole bangus (milkfish) is sliced in half, the gills and innards removed. Some makers remove the bones. The fish is marinated in salt and water, drained and cooked in a pressure cooker then dried under the sun before smoking to complete the cooking process. Oil is applied to the skin that gives it a shiny texture. Freshly made tinapang bangus are ready to eat or you can fry it until the skin is crisp.

Pancit

Pancit or pansit is a Chinese-influence dish served as a main course or snack. Rice noodles, vermicelli, canton noodles and other dried noodles are stir-fried together with thinly-sliced pork, pork liver or chicken and cabbage, Baguio beans and carrots. Calamansi or other acids are served with pancit to complement the taste.



(SOURCE: http://en.wikipilipinas.org/index.php?title=Top_10_Filipino_Foods)





Buko loco ! :)

File:Buko-pie.jpg

Thursday, October 4, 2012

Tuesday, October 2, 2012

BALUUUUUUUUT !!




Kumpleto ba ang pagka Pilipino mo kung hindi ka pa nakakakain nito? :)


BALUT .



Sunday, September 30, 2012

BEST PLANKING

LECHON ! :)

Lechon is the National food of the Philippines. Many of us thought that it was adobo. But we are wrong. Lechon is a entire pig roasted over coals. It is best served with liver sauce. Filipinos always wanted to have this especially in important occasions like fiestas,chrismtas etc. The best part of the lechon is the crispy golden brown skin of it. :)Some of the leftover meat of the lechon especially the head, was cooked again as LECHON PAKSIW :)                                                                                      (image source: http://worldclass-filipino.blogspot.com/2011/12/lechon-cebu-in-new-jersey.html)