Is Filipino food a world cuisine? Usually in Asia, Chinese, Indian, Japanese, Thai or Indonesian are considered as world cuisines and are enjoyed by people of many nationalities. How about Filipino food? Would Filipino favourites like the Chicken Adobo, Chicken Inasal, La Paz Batchoy or even the halo-halo get the same recognition and admiration as those of Thai food or even Singaporean food?

I would say so.

Yes.

My aunt in Rio said many locals frequent a Filipino restaurant there...

so, i think, yes..

I was watching Travel Channel's Bizarre Foods with Andrew Zimmern, and here is a list of what he ate in the Philippines. The following foods are "bizarre" to him. :D

* Balut (duck eggs with legs)
* Roasted coconut and rice pastec.
* Shrimp pancaked
* Deep-fried whole baby chickens
* Cheese ice cream on a hamburger bun
* Frog legs and fried leaves
* Sinabawang balut (balut soup with cow’s feet)
* Soup No. 5 (made from "back and ball of cow")
* Uok (giant coconut worms)
* Gin-a-tang-bi-low bi-low (rice pudding with tapioca pearls)
* Dinuguan (pork innards and pig’s blood stew)
* Adobo-style crickets
* Frog stuffed with pork
* Rambutan (tropical fruit)
* Lumpia (Filipino egg rolls)
* Snails
* Laing (sardines wrapped in gabi leaves)
* Tilapias
* Mangrove worm
* Bananaque (deep-fried, sugar-coated banana)
* Tuna collar

I agree with him. I find some of these foods somewhat "bizarre".

i'd say yes. i think the problem with filipino food is the presentation. a lot of pinoy restaurants, especially here in the US are of the carinderia, "turo-turo" style which i think makes it so unappealing to non-pinoy diners.

i'd say yes. i think the problem with filipino food is the presentation. a lot of pinoy restaurants, especially here in the US are of the carinderia, "turo-turo" style which i think makes it so unappealing to non-pinoy diners.

I think it's the same to most Filipino eating places overseas. But I did noticed that in US cities especially those in New Jersey and California.

I have never seen a fine Filipino dining place other than Maxs during my US trips but saw a nice Thai restaurant.

I think it's the same to most Filipino eating places overseas. But I did noticed that in US cities especially those in New Jersey and California.

I have never seen a fine Filipino dining place other than Maxs during my US trips but saw a nice Thai restaurant.

I believe there are 2 Fine Dining restaurants in San Diego that serves Filipino dishes. One is Villa Manila and I don't remember the other one ( Aling Pacing?). :D
If you think that Max's here in the US is a fine dining restaurant, there might be a lot more all around here that still serve dishes to the table of the customers. In New York, I'm not sure if you can count Cendrillon as a Filipino fine dining restaurant, it might still be owned by a Pinoy couple. :)

Back to the question: Is Filipino food a world cuisine?

Sure it is, we are part of the world. :nuts: Bulalo, Sisig, Kare-Kare, Kinilaw na kambing, Batchoy, Hototay, Lumpiang Sariwa, Sotanghon, Luglug, Laing, Azucena, Pinadapang baka...etc, I'm sure some foreigners must have tried them. I can not guarantee that they would like the flavor but at least they know that we have our own local dishes.

no. no patis and bagoong please

What happened to that Pinoy restaurant in New York?

gerry grill in cali is
filipiniana in here (chgo) is
i dont know about ny though
i know there's one in toronto but i forgot the name, it was located in their downtown

Naalala ko na name nun NY resto. Cendrillon.

^^ Cendrillon is still making good business and presenting Filipino dishes in noveau cuisine style. :)

Good to hear :okay:

will you consider KINILAW NA TANGIGUE and INIHAW NA BAGAYBAY Filipino standard cuisines? if affirmative, YES..... :cheers:

It's interesting when people (non-Filipinos) learn during first acquaintances that I'm Filipino; they start enumerating Filipino foods like lumpia, adobo, pancit, etc with excitement. It makes me smile when people try to tell me that they know something about my culture. It's always interesting. So, either they already tasted Filipino food or they know someone who eats Filipino food. So, I would say yes to the question. If there's more Gerry's Grill-type of restos out there then it would really help promote Filipino Food. Because it doesn't only depend on the food itself. Location/ambience, presentation (as being mentioned above) and the people also matter.

gerry grill in cali is
filipiniana in here (chgo) is
i dont know about ny though
i know there's one in toronto but i forgot the name, it was located in their downtown

uy may gerry's grill pala sa chicago..san banda? sabihn mo naman sakin.

^ Same thing. When people learn that I'm Filipino, they mention 'paehncit', 'lampya'. That they went to this place where the food was laid out and you just have to point. It's called Elvie's Turo-turo on 1st Avenue, 14th St. in Manhattan.

my american friends loves sinigang!

will you consider KINILAW NA TANGIGUE and INIHAW NA BAGAYBAY Filipino standard cuisines? if affirmative, YES..... :cheers:

You know what? Ceviche bars are fast becoming popular here in the States.

And ceviche is very much like our own kinilaw. Here is a ceviche. Sometimes, they serve it in martini glasses as chasers.
http://i85.photobucket.com/albums/k60/ECdoesit2/Ceviche.jpg

What is bagaybay?

^^ oh... is that the english word for kinilaw :lol: sorry for my ignorance...


re:bagaybay... tuna caviar (they look like longanisa when grilled... and they really taste good... :cheers: nakakagutom :lol: )

^^ oh... is that the english word for kinilaw :lol: sorry for my ignorance...


re:bagaybay... tuna caviar (they look like longanisa when grilled... and they really taste good... :cheers: nakakagutom :lol: )

I still prefer Davao's kinilaw na tanguigue over those ceviches. The difference is they usually serve it with corn.

Ang sarap nga ng puga ng isda. Puga - roe - caviar.

^^ puga roe of? mas gusto ko yung kinilaw ko ako mag halo ,i like bijod too.

sino naka try ng kare-kare tuna?

bagaybay (eggs of the male tuna-sperm sacks?) and bijod (eggs of the female tuna) ~ go figure about those male tuna... :nuts:

In the southern province of Pinas, marami na talagang kinilaw places, nuon pa uso ang ceviche style. Even in Bikol, the octopus and other fish are eaten raw, sawsaw sa suka kalamansi na me sibuyas at sili. :okay:

Di naman pala tuna caviar yung bagaybay. Yung bijod pala.

Oo @tsinoy, isama mo na yung talaba, tumatalon na hipon, halos lahat ng seafood.

Eh kung yung talangka nga binuburo ng walang luto. Naku super smelly non.

http://img86.imageshack.us/img86/1897/4598458539f27jq4.jpg (http://imageshack.us)


What is kinilaw?

"This Philippine cuisine takes fish and other sea creatures, meat, fruits or vegetables- all at state- of- the- art freshness - and treats them equally, "sour-cooking" them in vinegar or other souring agents, flavoring them with the proper combination of condiments...

The kinilaw moment is that instant when the raw fish (or other seafood, or meat) meets the vinegar or other souring agent, and transformation begins from the raw state.

In cooking vegetables, there is a spectrum of textural change: from the hardness of the raw, to the limpness of the overcooked. The perfect moment is somewhere along the line, at the point when the vegetable, e.g. ampalaya (bitter melon) retains the crispness of the raw, but acquires the softness of the cooked without being either hard or limp.

With kinilaw, the perfect moment is marked visually by a change from translucence towards, but without reaching, opacity. Texturally, it is a moment when the fish or shrimp retains the firm softness of the raw, but reaches a new state of being that has been called niluto sa asim - "cooked", or more accurately transformed, in sourness. It is not an opaque solidity, with the fibres white and the flesh texture that of poached fish. Along the spectrum, it is nearer the raw than the cooked, the flesh just a breath away from the natural state, mediated only by the vinegar-acid..."

^^ when I saw that Kinilaw pic, medyo naglaway na ako, so this photo below will make me tulo laway na talaga. (like I don't tulo laway..:lol: )

http://img219.imageshack.us/img219/3647/davaoseafoodfv8.jpg

I think this is from a Davao beach resort. I need to look for their link again.

It kind of irritated me to find out that some Latin countries (like Peru, etc.) are already making headway with the Ceviche and Tapas bar thing and we have had these kinilaw and pika-pika for years, it's just that we have not been able to package our food to appeal to the international palate. Our food is delicious and world-class, it's just that presentation is lacking. It is usually the turo-turo or ala carte style.

See, even our Nata De Coco was packaged by the Japanese and the Chinese as their own. Our gulaman at sago has been repackaged by those bubble tea drinks. Our Milagrosa rice has been repackaged by Thailand as their Jasmine rice and it is now the most sought after. Our tilapia fish is now becoming fish du jour in most Italian restaurants.

We are known for our coconut-based dishes and desserts but Vietnamese restaurants are now edgind us out of this niche.

^^ The program "Tangkilikin ang sariling atin" seems to die down. A very large marketing ang upgrading of our national products are needed to promote these goods.
I know it not good to see our fellow Pinoys would rather pick up from the Asian groceries products from other nation's produce, but it is reality.
Ina-alikabok na minsan yung "Made in the Philippines" items sa shelves nila.
We still buy a lot of Mama Sita's and Kayumanggi brands. Barrio Fiesta bagoong is always ready... hehehe!

^ Can you imagine Mexico even wanted to trademark "Manila" or "Manilla" mangoes? That will be the day when they start marketing something like our famed dried mangoes and fruits.

Durian and mangosteen are soon being identified with Thailand, Malaysia and Indonesia. Guayabanos with Mexico.

What we have not thought of marketing is our lanzones and atis. Mauunahan na naman tayo rito.

^^ And santol too! :okay:

One thing I've noticed in Pinoy restaurants here in the US (the ones I've eaten in at least) is that it takes some time to get your food, the time between the server having taken your order and putting it in to be cooked, until the time the food gets to your table is quite lengthy. Not really what the always-on-the-go Americans want. Also, I guess it's ingrained in us all Pinoys that whenever we cook, we cook for an army (and the enemy too! :lol: ) and that is why it's always served up either family or cafeteria (turo-turo) style. Rarely, if ever, is it served up individually.

^ Can you imagine Mexico even wanted to trademark "Manila" or "Manilla" mangoes? That will be the day when they start marketing something like our famed dried mangoes and fruits.

Durian and mangosteen are soon being identified with Thailand, Malaysia and Indonesia. Guayabanos with Mexico.

What we have not thought of marketing is our lanzones and atis. Mauunahan na naman tayo rito.

Thailand has a lanzones variety called Longkong ,well i tasted it masarap ,walang buto tapos pag balatan not the usual squeeze and open tulad sa atin ,sa kanila parang dalanghita pag buksan.

is atis a filipino fruit?

btw durian is orignally came from Malaysia , Indonesia and Philippines but don't worry we still have the best durian (yung sa Sulu variety it's heaven!) and sweetest pomelos ! :okay:

^^ @Kimber: Oh yes, I noticed that kalde-kaldero, bande-bandeha style of cooking, too.

But, if you want fast service, turo-turo is the way to go.

Thailand has a lanzones variety called Longkong ,well i tasted it masarap ,walang buto tapos pag balatan not the usual squeeze and open tulad sa atin ,sa kanila parang dalanghita pag buksan.

Meron din bang kurot ni Mother Mary yung lanzones nila?

Sorry guys Filipino foord ( although good) is not a world cusine.

^^ :lol:

Meron din bang kurot ni Mother Mary yung lanzones nila?

kurot ni Mother Mary? :D ok maybe you mean the dark spot, some have but yung talagang pang export malinis.

Sorry guys Filipino food (although good) is not a world cusine.

You're forgiven for airing that opinion to which you're entitled to. :okay:

Sorry guys Filipino foord ( although good) is not a world cusine.

I read an article of known filipino food gurus that Filipino food is too much sweet or too much salty . but Margarita Fore et al. are trying to change that.

kurot ni Mother Mary? :D

Meron. Yung Alamat ng Lanzones. If you look at the flesh of each lanzones strip, you will see what seems like nail marks there. According to the legend, there was famine and the only fruit left were those bitter, poisonous fruits of the lanzones. Because Mother Mary looked kindly on a Filipino couple who gave her food despite having very little, she blessed the lanzones tree and pinched its fruits to make it sweet. Hence, the luscious and sweet fruit of the lanzones with pinched flesh but very bitter seeds.

Sorry guys Filipino foord ( although good) is not a world cusine.

From where are you @hornnie? And what is your preferred cuisine?

I read an article of known filipino food gurus that Filipino food is too much sweet or too much salty . but Margarita Fore et al. are trying to change that.

Salty and Sweet are typical of Pinoy tastes, that's why diabetes and hypertension abounds in Pinoy communities/enclaves. I remembered one time we went to this Pinoy restaurant and my aunt commented that the chef "Americanized" the chicken adobo and bistek because they were lacking the salty taste to it. :lol:

From where are you @hornnie? And what is your preferred cuisine?

well he prefers durian i suppose :lol:

Salty and Sweet are typical of Pinoy tastes, that's why diabetes and hypertension abounds in Pinoy communities/enclaves. I remembered one time we went to this Pinoy restaurant and my aunt commented that the chef "Americanized" the chicken adobo and bistek because they were lacking the salty taste to it. :lol:

so its not adobo anymore its adobe .does that apply to Filipino attitude ,sometimes too sweet and sometimes to salty :lol:

I like Fiilipino cusine...but you have to promote it more for it to be a world cusine. I have only seen a hand full of Filipino restaurants in LA only one or two look nice. This in spite of the 100's of thousands of filipinos in Los Angeles.

^^ Part of the reason too is that most Pinoys are good/excellent cooks and can replicate these dishes at home, also the frugal side of Pinoys comes into play, why go out to eat the same thing when you can make it yourself in the comforts of your own kitchen. :colgate:

I like Fiilipino cusine...but you have to promote it more for it to be a world cusine. I have only seen a hand full of Filipino restaurants in LA only one or two look nice. This in spite of the 100's of thousands of filipinos in Los Angeles.

I would have to agree with this. Philippine cuisine quite lacks presentation. But I wonder why Carribean and Jamaican cuisine is gaining following when the presentation is also not as palatable. You know ox tail stew, goat stew, beef patties.

Meron. Yung Alamat ng Lanzones. If you look at the flesh of each lanzones strip, you will see what seems like nail marks there. According to the legend, there was famine and the only fruit left were those bitter, poisonous fruits of the lanzones. Because Mother Mary looked kindly on a Filipino couple who gave her food despite having very little, she blessed the lanzones tree and pinched its fruits to make it sweet. Hence, the luscious and sweet fruit of the lanzones with pinched flesh but very bitter seeds.

ok @lili next time i try to see the 'kurot ni MM' never noticed it. pag ako kasi kumakain la ng tingin2x gulp kaagad lalo na kapag lanzones :D

well he prefers durian i suppose :lol:

Lagot ka. May nagalit nga sa iyo dyan.

From where are you @hornnie? And what is your preferred cuisine?


I am a troll with no home. Hoping from place to place.:hi:

I am a troll with no home. Hoping from place to place.:hi:

you are the horniest troll we've ever met :lol:

a hornie troll :jk: thanks for hoping :D

I believe there are 2 Fine Dining restaurants in San Diego that serves Filipino dishes. One is Villa Manila and I don't remember the other one ( Aling Pacing?). :D
If you think that Max's here in the US is a fine dining restaurant, there might be a lot more all around here that still serve dishes to the table of the customers. In New York, I'm not sure if you can count Cendrillon as a Filipino fine dining restaurant, it might still be owned by a Pinoy couple. :)

Back to the question: Is Filipino food a world cuisine?

Sure it is, we are part of the world. :nuts: Bulalo, Sisig, Kare-Kare, Kinilaw na kambing, Batchoy, Hototay, Lumpiang Sariwa, Sotanghon, Luglug, Laing, Azucena, Pinadapang baka...etc, I'm sure some foreigners must have tried them. I can not guarantee that they would like the flavor but at least they know that we have our own local dishes.

To be honest when I was in the US, I rarely go to Filipino restaurants except if my cousins there bring me to one usually at night. When I was in NY I usually had NY style pizza and Philly cheesesteaks. You can get a nice pizza here in HK but you can't get those Philly cheesesteaks.

the only thing the other race knows from our food specialty are our pancit and our lumpia. they always ask me about these food. it isnt even from pnas. dont they?

To be honest when I was in the US, I rarely go to Filipino restaurants except if my cousins there bring me to one usually at night. When I was in NY I usually had NY style pizza and Philly cheesesteaks. You can get a nice pizza here in HK but you can't get those Philly cheesesteaks.

I don't blame you for not experiencing the Pinoy food shops here in the US. Some are really not to the taste of even our own Filipinos alike.
But so far, Goldilocks and DJ's Bibingkahan brought out the real Pinoy in us when we eat at their locations.

There is really no need to have the Pinoy restaurants to comform into fine dining that will suit foreigners, it is what we are, casual, happy or rowdy when it comes to eating in places within our boundaries.
Just as what people says "When in Rome, do as the Romans do" - so we do the same, we become Romanians.... hehehe! :lol:

Seriously, I have brought a lot of Americans friends and other nationalities in our Pinoy restos when I was still in LA, most of them love the food and the ambience but some have a hard time and it took them awhile to adjust to some native dish with bagoong or patis.

Jollibee lang ata ang maraming complaints talaga from Pinoys and foreigners.

^ Also we serve fish with heads and skin, so they don't like that.

the only thing the other race knows from our food specialty are our pancit and our lumpia. they always ask me about these food. it isnt even from pnas. dont they?

That's why I did not add those on my list as Pinoy food, but we have some variations of those that we can call our own.

Just in Flickr alone has a lot of photos of different Lumpia's Pinoy style.

Even our puto has some Asian counterpart except our sapin-sapin.
...






...

puto.... hehehe! I mean it in a good way..

di ba may movement na para i-standardize ang 'adobo' and other popular pinoy food?

^^ Okay, dinner time here in the West Coast.... I will be eating standardized Adobong baboy....but ...but... I need to call it Special Adobo...sasampalin ako ni Misis pag sinabi kong standard ito. or Hindi ako pakakainin ng isang linggo but I can handle that but being cold in bed at night, that's bad.:lol:

pinoy food is mostly salty and bitter. boiled with msg or sauteed garlic, onion, tomato, that's it . No spice, with exception of bicol food maybe. Mainstream have gotten used to foods with lots of spices to hide the aroma and taste of fishy smell. that is exactly what we like the fishy taste. The classic spicy sweet and sour foods ,curryof SE asians is what mainstream associates with asian food.
Our food is more islander food. I don't think dinuguan ,pinapaitan, and all other innards consisting foods will catch on anytime soon other than to a few brave souls.

I don't blame you for not experiencing the Pinoy food shops here in the US. Some are really not to the taste of even our own Filipinos alike.
But so far, Goldilocks and DJ's Bibingkahan brought out the real Pinoy in us when we eat at their locations.

There is really no need to have the Pinoy restaurants to comform into fine dining that will suit foreigners, it is what we are, casual, happy or rowdy when it comes to eating in places within our boundaries.
Just as what people says "When in Rome, do as the Romans do" - so we do the same, we become Romanians.... hehehe! :lol:

Seriously, I have brought a lot of Americans friends and other nationalities in our Pinoy restos when I was still in LA, most of them love the food and the ambience but some have a hard time and it took them awhile to adjust to some native dish with bagoong or patis.

Jollibee lang ata ang maraming complaints talaga from Pinoys and foreigners.

Filipino food is not one of my favourite cuisine though I like Chicken Inasal from Bacolod.

In LA for example, the places I had in mind on where to eat was either American, Mexican or Italian. I only eat at a Filipino place only once which was in Carson.

From what I heard, Jollibee especially the one in Carson was a bit of a problem. There was one time it took them more than 30 mins. to get their food.

then why in the world did you ask this question?

then why in the world did you ask this question?

It's because some travel books on the Philippines state that Filipino food isn't world class :(

it's allright it's just an acquired taste. We can just feed continental fare to tourists. i heard a lot of foreigners say nasty things about pinoy food, like it stinks of some sort. Our pastries are great though. I swear we make the best cakes and desserts, halo halo. puto bungbong,

What is WORLD CUISINE by the way? How do I know it. Basta alam ko halo-halo ng Pinas walang katumbas.

Here in melbourne there was only one filipino restaurant ive heard of which was Edgardo's which was also a karaoke bar, but last i heard it closed down... like there are tonnes of filipino eateries but not really restaurants? theres one down the road from me but you couldnt associate the "restaurant" (more like a fast food shop) to filipino food since its name is "Asian Grillz".

My vietnamese friends dont like our desserts though, one nearly vommited when he ate leche flan, and another almost puked when he tried patillas(? is that how you spell it?) said theyre too slimy. Anyways they liked the palabok and lumpia...

If filipinos open up more restaurants, not shops/eateries and stay true to filipino culture in the restaurant facade, name, interior and food then im sure we'll be a hit. i think foreigners go for the more exotic restaurants like thai and malaysian cuz they have those buddahs and those statues and stuff so i guess if prospective filipino restaurant owners want their resto to be successful then they should set up the place like a bahay kubo?!! sit on the floor and eat ahah a somewhat islander version of how the japanese eat.

Anyway Filipino food rocks!!!

subukan ninyo, ginataang pagi... ang sarap... seryoso.

^I've tasted that. Masarap nga pero matinik.

^I've tasted that. Masarap nga pero matinik.

masarap kainin yung tinik lalo na kung maganda yung pagkakaluto at malutong yung tinik.

It's because some travel books on the Philippines state that Filipino food isn't world class :(

World Class Food/Dishes are really hard to define. Even if they are defined by International Restaurant Associations that they are, people will still pull up their noses on some of them. As some travel guide noted that our food are not of a world class quality is mainly because we don't represent or cater our local dishes all over the world.
On Chinese dishes, are they considered world class? Peking, Tientsin, Shantung, Szechwan and Hunan cuisines are nothing but ordinary for the Chinese mainlanders. But a chopsuey dish served in Ritz-Carlton Hotel in NY might be considered a world class dish. :)

If I considered our MRE's as a world class meal, then other food are a class by itself in my eyes and tummy. :lol:

Hmm....have you guys tried kinilaw na kambing? The meat is almost raw and its skin slightly fire roasted and sliced into thin slices and flavored with vinegar, ginger, onions pepper and salt? Sometimes hinahaluan din ng papait.

Hmm....have you guys tried kinilaw na kambing? The meat is almost raw and its skin slightly fire roasted and sliced into thin slices and flavored with vinegar, ginger, onions pepper and salt? Sometimes hinahaluan din ng papait.

Madalas, but I don't eat a lot as pulutan since I quit drinking years ago. Pag hinalo sa kanin, ayos yan. My Ilokano friends here always buy small kambing from a farm and they make kinilaw by torch-burning the skin and wash the skin and the internals very well. Pag kinaldereta mas masarap para sa akin. :D

Ayoko pag hinalo sa kanin :lol:

Ayoko pag hinalo sa kanin :lol:
Walang mag-absorb ng amoy pag hindi ko ihalo sa kanin. :lol: Amoy kambing na nga kami after all the burning and washing of the meat.

:lol: Di bale, masarap naman

^sarap nga naman, i tried those in cebu, i thought it was bisayan food, i guess its ilokano after all
To be honest when I was in the US, I rarely go to Filipino restaurants except if my cousins there bring me to one usually at night. When I was in NY I usually had NY style pizza and Philly cheesesteaks. You can get a nice pizza here in HK but you can't get those Philly cheesesteaks.

loaded-cholesterol pa lahat ng kinakain mo, i-dahan dahan mo yan kapatid, nakamamatay 'to

i'd say yes. i think the problem with filipino food is the presentation. a lot of pinoy restaurants, especially here in the US are of the carinderia, "turo-turo" style which i think makes it so unappealing to non-pinoy diners.

I totally agree with this in comparison to other asian foods. I think Gerry's grill is the first pilipino restaurant that I have been here in the US that has that nice ambiance as in NOT the turo-turo style.

Somebody just have to step up and represent Pinoy dish the way it deserves to be represented and I would like to be one of the person to do that when that time comes:) (hmmm just day dreaming again with my restaurant ):lol:

Here in melbourne there was only one filipino restaurant ive heard of which was Edgardo's which was also a karaoke bar, but last i heard it closed down... like there are tonnes of filipino eateries but not really restaurants? theres one down the road from me but you couldnt associate the "restaurant" (more like a fast food shop) to filipino food since its name is "Asian Grillz".

My vietnamese friends dont like our desserts though, one nearly vommited when he ate leche flan, and another almost puked when he tried patillas(? is that how you spell it?) said theyre too slimy. Anyways they liked the palabok and lumpia...

If filipinos open up more restaurants, not shops/eateries and stay true to filipino culture in the restaurant facade, name, interior and food then im sure we'll be a hit. i think foreigners go for the more exotic restaurants like thai and malaysian cuz they have those buddahs and those statues and stuff so i guess if prospective filipino restaurant owners want their resto to be successful then they should set up the place like a bahay kubo?!! sit on the floor and eat ahah a somewhat islander version of how the japanese eat.

Anyway Filipino food rocks!!!

that is strange because vietnamese have the same desert as leche flan they just call it creme caramel. theirs is just a thiner consistency. they were a french colony after all. they also have the avocado shakes which we also make . whites and nonasians think that's gross because they associate avocados as vegetables and not as a sweet drink. their halo halo version they add gata and jellied water chesnuts.

Hmm....have you guys tried kinilaw na kambing? The meat is almost raw and its skin slightly fire roasted and sliced into thin slices and flavored with vinegar, ginger, onions pepper and salt? Sometimes hinahaluan din ng papait.
Hindi nawawala yan sa menu pag may family gathering kami :D I also like kilawen na kambing with steam rice :D

Hmm....have you guys tried kinilaw na kambing? The meat is almost raw and its skin slightly fire roasted and sliced into thin slices and flavored with vinegar, ginger, onions pepper and salt? Sometimes hinahaluan din ng papait.

That is almost like how asocena is prepared from what I gathered.

I don't think it is

No matter how you look at it, except for the subtle European (Spanish) influence, Pinoy cuisine is decidedly Southeast Asian.

^ Filipino food is a fusion of Spanish, Chinese and Southeast Asian.

A lot of Filipino food are good. The problem is the cook. There seem to be not so many good cooks or baka lang nagkukuripot mga management ng Filipino restaurants?

Kung madadaan kayo sa Baguio, try Good Taste, sa likod ng Dangwa station yun. Lutong bahay sa sarap. Masmasarap pa sa Solibao and it's really cheap.

You can have 6 servings for 300 pesos only.

^ Napansin ko sa Filipino cooking, kalde-kaldero o bande-bandehado. Kulang sa presentation. Kaya yung mga pa stylish stylish international cuisine dyan, di ma-appreciate.

Hindi maganda ang "packaging".

At saka, yung mga ibang cook, lalo na sa mga carinderia, sobra sila maglagay ng cooking oil kaya parang nakakahigh blood.

Okay lang yung parang Kalde-kaldero pero sana yung presentable na kaldero ang gamitin nila hindi yung mukhang napaglumaan.

Hehehe

Hindi maganda ang "packaging".

At saka, yung mga ibang cook, lalo na sa mga carinderia, sobra sila maglagay ng cooking oil kaya parang nakakahigh blood.

Okay lang yung parang Kalde-kaldero pero sana yung presentable na kaldero ang gamitin nila hindi yung mukhang napaglumaan.

Hehehe

Oo nga. Eh yung palayok? Ok naman?

I don't think it is

I agree. It does not even appeal to pinoy kids who grew up abroad.

The clay one? okay lang naman siya. When we ate in Solibao one time yung kanina nila nasa maliit ng tranditional na pagluto ng pagkain hindi sa rice cooker. It was nice but their food wasn't tasty enough.

Hehehe

oohhh... by the way... na.feature pala dito sa states sa show na "bizzare foods(?)" ung food natin jan sa pinas... at least.. nagustuhan nung host ung balut, worms and crickets.. ahaha

Baka magulat sila na sa Thailand...ipis naman...napanood ko sa TV..delicacy yun sa mga carinderias. 0_o

I don't think it is

I agree. It does not even appeal to pinoy kids who grew up abroad.

Not totally true. Many Americans in my experience know what pancit is and has been gaining popularity for quite some time.

I read somewhere that the cuisine of some parts of the Philippines (probably Mindanao) resemble more that of SE Asian cuisine like Indonesian and Thai. It may be that it has yet to become part of mainstream Filipino cuisine. Anyone confirm this to be true or not?

I read somewhere that the cuisine of some parts of the Philippines (probably Mindanao) resemble more that of SE Asian cuisine like Indonesian and Thai. It may be that it has yet to become part of mainstream Filipino cuisine. Anyone confirm this to be true or not?

Indonesian, yes, Thai, no. Filipino food has very little resemblance to Thai food.
BTW ever had an Indonesian "Lumpia"? Its called lumpia but does not look or taste like a Philippine lumpia.

Which tastes better?
no bias please

Hehehe

Our pastries are great though. I swear we make the best cakes and desserts, halo halo. puto bungbong,

A lot of southeast Asian countries have their own version of halo-halo, which is nearly identical but just known by a different name. For instance, Singapore/Malaysia call it "Ice Kachang."

I don't think it is

I agree. It does not even appeal to pinoy kids who grew up abroad.

That's not true. At least Filipino Americans grow up with the stuff...we eat it all the time growing up. I love dinuguan. We don't go to Filipino restaurants BECAUSE WE CAN JUST GO TO A PARTY AND EAT FOR FREE!!!! :lol:

I do hate turo-turo places with a passion. I avoid them. Some of them get shut down by the health department here. I only eat at Filipino restaurants that have a menu and cook your items to order.

Which tastes better?
no bias please

Hehehe

There's different varieties of Indonesian lumpia just as there are different varieties of Philippine lumpia, so you can't really compare them.

I don't think it is

What exactly defines a "World Cuisine"?

Filipino food can be found in many countries in the world, so in that criteria, it does qualify.

Another way to tell if a particular ethnic cuisine qualifies as "world" is if the majority of clientele in a particular ethnic restaurant are NOT of the same ethnicity as the food...for instance in the USA, most people at a Chinese or Italian restaurant are not Chinese or Italian, respectively, which is a strong indicator that the cuisine is accessible to others.

So unless you see the majority of customers eating at a Filipino restaurant being non-Filipino, it's not a "world cuisine."

Objectively speaking, most Filipino restaurants do not make an active effort to market themselves to non-Filipinos.

I don't blame you for not experiencing the Pinoy food shops here in the US. Some are really not to the taste of even our own Filipinos alike.
But so far, Goldilocks and DJ's Bibingkahan brought out the real Pinoy in us when we eat at their locations.


OMG, The DJ Bibinkahan closest to my house got shut down by the county health dept for "vermin infestation." Yech...:puke:

The non-turo turo Goldilocks (like the one in Eagle Rock Plaza - I call it 'SM Eagle Rock' :)) is pretty good, but my favorite Filipino restaurants in Los Angeles are Asian Noodles (owned by the family who invented mami - huge portions and great stuff!) and Salo-Salo.

I read somewhere that the cuisine of some parts of the Philippines (probably Mindanao) resemble more that of SE Asian cuisine like Indonesian and Thai. It may be that it has yet to become part of mainstream Filipino cuisine. Anyone confirm this to be true or not?

It's true in ethnic or tribal of both people have the same way cooking food or rice using bamboo tube.

Indonesian, yes, Thai, no. Filipino food has very little resemblance to Thai food.
BTW ever had an Indonesian "Lumpia"? Its called lumpia but does not look or taste like a Philippine lumpia.

Tom yum is like our sinigang, except they add more chili and lemon grass. Their curry is similar to ours. Their dishes with peanut sauce is similar to our kare-kare.

By world cuisine in regards to appealing to a majority of the people in the world now. Sorry, but no.

By the way, I´d like to share ths message from Prof. Zialcita. Its really interesting about the world 'almusal'.

> 1. Although the word 'merienda' is of Spanish origin, I am not
sure that Spaniards eat 6 times a day the way Filipinos do. I did
not find this to be the case in Spain. There is no need. The servings
of meat and fish for lunch and dinner are huge. Paella is just a
first course! In our case, we prefer small servings with plenty of
starch. My American doctor in Hawaii, Dr. John McDougall, said that
it is really healthier to eat several small meals thoughout the day.
Also that the traditional farmer's diet of plenty of starch (it
has to be unpolished rice and wheat, or tubers like potato) with
plenty of vegetables AND a limited serving of protein does not
overload the body. The problem is that one gets hungry in-between
lunch and dinner. Thus merienda.
>
> 2. Eating a heavy breakfast is un-Spanish. A Mexican friend tells
me that is more Mexican than Spanish. Upon getting up early in the
morning, a Mexican farmer eats a quick breakfast. When he comes home
in the middle of the morning to escape the heat, he takes a heavier
meal: almuerzo. In Spain, almuerzo is for lunch, my friend says in
Mexico, it refers to this heavy breakfast as well. This, he says, may
be one reason why we Filipinos call our breakfast 'almusal' instead
of 'desayuno.'
>
> 3. Let's ask our Spanish and Mexican friends what they think
about points 1 and 2.
>
> 4. Indonesians eat small meals throughout the day? Not my
Javanese friends who are surprised by our fondness for snacking. This
may be true of the Balinese.
>
> 5. It is not the rural "village" (rural barrio/barangay) that
is built around the church and plaza. More likely it is the town
center (poblacion) where the central plaza is located in front of the
church and the government buildings. Urban barangays like the one I
live in, Tambo in Parañaque, has a parish church. But the barangay
layout does not center upon it.
>
> 6. Neo-gothic and neo-romanesque styles entered during the 19th
century. But the most widespread church style introduced by the
Spaniards is the Baroque, beginning in the 17th century down to the
early 19th century. This is a Baroque that is simplified,
indigenized and colored with Chinese influences. In brief, a Filipino
version of the Baroque.
>
> 7. Wet rice cultivation was known by prehispanic Filipinos. It
was practised on the shores of the Lake of Bai which flooded
annually. However, this is a tedious process on other types of land
in the absence of draft animals and the plow. You have to upturn the
soil manually! The spade becomes your main tool. Hence shifting
cultivation was a reasinable adaptation to the mountainous, forested
environment of pre-17th century Luzon and the Visayas. In the Manila
region, the hills began at Sampaloc and La Loma!
>
> 8. But what about the rice terraces of Ifugao? There is a
controversy as to when these really began. Beyer claimed that these
must have been constructed 2000 years ago. Based on what evidence
though? Others, like Keesing, claim that these were built by the
Ifugaos only during the past 400 years. Escaping taxation and
tribute, the Ifugaos migrated mountainwards and found they had to
construct terraces to survive. Initially this was without the plow. A
colleague, Steve Acabado, is looking into this issue more closely.
>

Here are some of the results done by a cultural anthropologist about
Filipino cuisine and I quote:

1. "....the consensus of Filipinos and American food critics is that
when Westerners think of Asian cuisine, 'Whether it is Thai, Burmese,
Indonesian', they always associate it with indigenous spices, 'which
Philippine cuisine does not have' (martel 1997)

(Source: Zialcita, "Why Insist On An Asian Flavor" p. 1.)

2. " A pan-Spanish way of cooking present in Spanish-inflenced
countries are such habits like sauteeing in garlic, onions and
tomatoes or stewing (puchero, cocido)..."

(Source: Zialcita,"Why Insist On Asian Flavor: The Hispanic World"
p.20)

3. "those who identify 'Asia' with complex seasoning find Tagalog or
Visayan cooking 'uninteresting' because of the restrained seasoning.
Worse still as unoriginal. Unfortunately, they overlook the
distinguishing feature of Lowland Christian Filipino cuisine which is
not the seasoning, but the fondness for sour flavors... the sour is
used as a foil against the texture of fat and oil... Adobo and paksiw
both pickle meat and fish in vinegar, pepper and garlic before
cooking them..."

(source: Zialcita, "Why Insist On An Asian Flavor"p. 15-16)

And finally, another conclusion which I equally share:

"Simplistic notions of what Asia is and should be in relation to the
West have succeeded in marginalizing, on the international scene, the
achievements of Lowland Christian Filipinos, not only in cuisine, but
in the arts as well. They have also succeeded in making many educated
lowland Christian Filipinos apologetic about their culture when they
reflect on it and have to articulate it before outsiders. Often they
assume that since the costume, the music, the architecture, and the
literature of lowland Christian Filipinos have an obvious Hispanic
component, they cannot be Asian, for to be Asian means to be non-
Western. Therefore, they cannot be 'authentic' either, for to be in
Asia means thinking and behaving like a true Asian. Thus the anguish
in defining the Christian Filipino's identity..."

(Source: Zialcita, "Why Insist On An Asian Flavor". p.2-3)


In other words, the very denial by the Filipinos of their own culture
because of their never ending quest for what's indigenous created
their identity problems. When everything has to be measured according
to the culture of their neighbors but not their own and use blame to
reject the outcome of history for what's politically correct. Then
there is no Filipino Nation to fight for because the factual Filipino
identity was not allowed to exist in the first place.

---

Prof. F. Zialcita

1) At least in Java and Sumatra, a taste for sourness is disliked. But
this is precisely what characterizes Tagalog cooking and some aspects of
Ilonggo/ Cebuano cooking. The idea of cooking in vinegar, as in adobo and
paksiw, repels my Indonesian students. They have a version of sinigang called "sayur
asam." Asam means both "sour" and "tamarind." But they sweeten the
sourness of the tamarind with sugar!

2) Garlic is also used in their cooking. Same word as here: "bawang."
Onion is "bawang putih" (white bulb). But they don't use it as much as we
Tagalogs and Visayans do. Like we enjoy sauteeing (guisa) our noodles and
fish in garlic. We even sprinkle raw garlic on our lumpia (spring rolls).
Not them.

Why the difference? The use of garlic for sauteeing is nto indigenous to
Luzon and Visayas. The main flavoring, according to the early 16th-27th
century accounts, was SALT. Plus presumably with patis and bagoong --
both of which are common throughout Southeeast Asia. The reasoin we like
garlic is because we have assimilated this very Mediterranean habit --
Spain, Southern France and Italy -- and made it our own.

3) Our pancit and other dishes are cooked with "achuete." We are unique in
the region for doing so. Why so? Because of Mexican influence.

^^ Huh? How can Pan-Asian or Asian fusion food be international cuisine and not Philippine food just because it is a mix of Asian and Spanish?

It is really more about marketing our food.

For a long period of time, Westerners used to gag at the idea of eating raw fish (sashimi) and raw fish/seafood rolled in vinegared rice and seaweed, until it was packaged as being 'trendy'. It became an acquired taste.

anyway ive been noticing na ang kanin
malapot pag lumabas

Anak ng baka, that article sounded like all the spices in the world are owned by Spain. :lol: Since they are the once who discovered the world of different spices... :)

3) Our pancit and other dishes are cooked with "achuete." We are unique in
the region for doing so. Why so? Because of Mexican influence.

Pati ba naman pancit nilalagyan ng Atsuwete?, ang tunay na sotanghon ay walang achuete but paprika or walang pang kulay.

By world cuisine in regards to appealing to a majority of the people in the world now. Sorry, but no

The world cuisine then would be McDonalds, Chinese dishes and Pizzas. :lol:

Anak ng baka, that article sounded like all the spices in the world are owned by Spain. :lol: Since they are the once who discovered the world of different spices... :)

Pati ba naman pancit nilalagyan ng Atsuwete?, ang tunay na sotanghon ay walang achuete but paprika or walang pang kulay.

Oo nga. Eh hindi ba kaya nga sila ng circumnavigate the world, in search of spices? Saka hindi nilalagyan ng achuete yung pancit no?

Plus, if the use of bawang is not indigenous to the land, how come we refer to it as 'bawang' and not 'ajo'? Plus, paksiw makes extensive use of vinegar (suka) and garlic (bawang).

Maybe the writer meant sibuyas (onion) which was derived from cebollas.

Anak ng baka, that article sounded like all the spices in the world are owned by Spain. :lol: Since they are the once who discovered the world of different spices... :)



Actually Britain was... you know, Posh Spice, Sporty Spice, Baby Spice... :lol:

It is really more about marketing our food.



I agree 100%. Most Filipino restaurants do not make any sort of effort to market to non-Filipinos.

I found that some Filipino foods are similar to Southern Vietnamese foods:balut, frog legs, Dinugan, snails and fruits and even desserts...

Wow

I found that some Filipino foods are similar to Southern Vietnamese foods:balut, frog legs, Dinugan, snails and fruits and even desserts...

Wow

Yes, we do have a lot of common food. Even the clear broth fish soup is very similar. The use of fresh ingredients and lots of vegetables, the fish sauce, the coconut milk base as well as coconut and rice cake desserts. The crushed ice dessert with beans and milk, etc. The taste for meats that are grilled. The pickled grated papaya, the spring rolls (lumpia for us), etc. etc. This is the reason why I am fond of Vietnamese cuisine.

Actually, Vietnamese food is one of my favorites.

I think the only difference is that we don't use mint and basil leaves. And I love that added fresh taste.

Actually Britain was... you know, Posh Spice, Sporty Spice, Baby Spice... :lol:


:lol: we need those babes to promote Fiipino foods!

^^ What about Old Spice? :jk:

dinala kami ni tigs sa vietnamese town sa chicago, dun ko nalaman may leche flan din pala ang mga vietcong!

^^ Yeah coz leche flan is like creme caramel or creme brulee. And Vietnam was under French rule for some time.

Oo nga. Eh hindi ba kaya nga sila ng circumnavigate the world, in search of spices? Saka hindi nilalagyan ng achuete yung pancit no?

Plus, if the use of bawang is not indigenous to the land, how come we refer to it as 'bawang' and not 'ajo'? Plus, paksiw makes extensive use of vinegar (suka) and garlic (bawang).

Maybe the writer meant sibuyas (onion) which was derived from cebollas.

Again don't limit yourselves to the Tagalog region. To the Bisayans the word bawang does not exist we use ajos. The article was a response from Prof. Zialcita, like it or not he have interacted with the people (Southeast Asians, Latin Americans, Filipinos, and Europeans) and have seen these differences and similarities. Again, read between the lines. He did not say it is not indigenous but the usage of it in the food before by the natives. By the way, why are you guys threaten with the similarities, differences and the truth?

Furthermore, it was the Arab settlers/merchants who had the upperhand of spices before and not Europeans. It was expensive and spices were only used by the European nobilities and the common people used salt.

^^ Huh? How can Pan-Asian or Asian fusion food be international cuisine and not Philippine food just because it is a mix of Asian and Spanish?

It is really more about marketing our food.

For a long period of time, Westerners used to gag at the idea of eating raw fish (sashimi) and raw fish/seafood rolled in vinegared rice and seaweed, until it was packaged as being 'trendy'. It became an acquired taste.

If you were referring to my answer. I said right now it can't be called a World Cuisine before it lacks a certain degree of acceptance and presentation to appeal others.

I think it also deals with other factors, especially when Japan became a superpower and her technology and culture was greatly admired by the world that it because "cool" to like the Japanese after World War. Eating raw fish is actually nice and healthy. I love our 'kinilaw' it is similar with the Peruvian ceviche.

Again don't limit yourselves to the Tagalog region. To the Bisayans the word bawang does not exist we use ajos. The article was a response from Prof. Zialcita, like it or not he have interacted with the people (Southeast Asians, Latin Americans, Filipinos, and Europeans) and have seen these differences and similarities. Again, read between the lines. He did not say it is not indigenous but the usage of it in the food before by the natives. By the way, why are you guys threaten with the similarities, differences and the truth?
Furthermore, it was the Arab settlers/merchants who had the upperhand of spices before and not Europeans. It was expensive and spices were only used by the European nobilities and the common people used salt.

We are not threatened by it. I am clarifying the import of what is being stated there. Precisely I am reading between the lines, Mr. Zialcita is justifying that that the Philippine cuisine is not considered world cuisine because it is viewed as not authentic and just a derivation from Spanish cuisine and that people are always looking for "Asian-ness". I say, that both the Asian and Spanish influences in our cuisine has made it authentic and all the more worthy of international standards for palatability. The fact that it is not truly original or indigenous has nothing to do with it. It has something to do with lack of presentation and marketing of our cuisine to make it visually and aesthetically appealing (and not just gustatorily delectable.)

Look at it this way... Britain and Russia are among the world's most powerful nations. But their cuisines are downright AWFUL!!!
...and even the British and the Russians would agree with that.

^ye caviar is nasty, i agree with ya

^^ Huh? How can Pan-Asian or Asian fusion food be international cuisine and not Philippine food just because it is a mix of Asian and Spanish?

It is really more about marketing our food.

For a long period of time, Westerners used to gag at the idea of eating raw fish (sashimi) and raw fish/seafood rolled in vinegared rice and seaweed, until it was packaged as being 'trendy'. It became an acquired taste.

Here's the challenge: How about packaging 'balut' to make it trendy?

Here's the challenge: How about packaging 'balut' as being trendy?

Yeah, the marketing name should be, "EXTREME EGGS!!!" (as seen on NBC's Fear Factor)

I heard Vietnam has also their version of Balut...

But I think Lili is talking about the non-pulutan food.

In Business, packaging is equal to 5 second advertisment.

^u gotta love their sandwiches tho
i cant pronounce them but i heard hong hong

Look at it this way... Britain and Russia are among the world's most powerful nations. But their cuisines are downright AWFUL!!!
...and even the British and the Russians would agree with that.

Yeah cabbage, potato and carp bland bland bland.
our food is just bland ,not enough spices. most famous cuisines are full of spices .

^I'd rather have food not having spices... ayokong mangamoy. Joke.

Baka may mali lang sa nagluluto at hindi yung pagkain mismo.

We are not threatened by it. I am clarifying the import of what is being stated there. Precisely I am reading between the lines, Mr. Zialcita is justifying that that the Philippine cuisine is not considered world cuisine because it is viewed as not authentic and just a derivation from Spanish cuisine and that people are always looking for "Asian-ness". I say, that both the Asian and Spanish influences in our cuisine has made it authentic and all the more worthy of international standards for palatability. The fact that it is not truly original or indigenous has nothing to do with it. It has something to do with lack of presentation and marketing of our cuisine to make it visually and aesthetically appealing (and not just gustatorily delectable.)

That is only a portion of the book actually. I think you did not understand the gist of the facts. His purpose was to challenge the entire world especially the Filipinos to recognize and uplift ones pride to be the 'oddity' of a stereotyped 'Asia'. Don't kid ourselves: what do people think when it comes with the word Asia or Asian? Japanese or Chinese art, Indonesian or Thai cuisine, Hinduism or Taoism, or a culture and civilization devoid of any Western imprints.

What you had written actually proves what he tried to point out. That anything the Filipinos (especially the lowland Christian majority) can accomplish cannot be 'Asian-enough' because we try to compare so much with our Asian neighbors that we feel so 'unauthentic' in an Asian world that revolves around the streotypes and standard of the Western World (especially the English speaking world).

No one is condoning this very mestizaje essense in all things Filipino. It is actually starting to change and hopefully be fully understood by the people. Lets take for example the Philippine Art that was held in San Francisco. Why put it in the Asian Art Museum when you don't see anything close to being 'Asian' about Philippine traditional art? The purpose was to see the void of the Asian continent without the Philippines or the Filipinos. We are the 'sauté' of Asia, which makes us authentic but not exotic enough to many.

How do we define world cuisine anyway? If we mean acceptance of the majority of people, aside from Filipino of course, then i think it's not. I think filipino cuisine survives outside the philippines because of the present of Filipinos there and not because it is being patronized by the locals of that country. A lot of feedbacks i heard from other nationalities of our food, it's too salty, sour, too sweet, overcooked, etc...in short they think it's unhealthy:lol:

Exactly. I don't define world cuisine as exotic. Asian-ness or lack thereof of the food has nothing to do with it. It is the palatability of the food not just to the stomach but to the eyes. And for those who are health conscious, these options should be offered and presented to them because we do have food that are healthy (e.g. lumpiang sariwa, togue, sinigang na isda, tokwa't isda, pinakbet, diningding, sinugba, saluyot, ampalaya, seafoods, insalata etc. etc. )

im a huge fan of dinuguan, and how i wish that the rest of the world would feel the same...

maybe some entrepreneur could market it into a status similar to that of caviar...coz IMO, dinuguan tastes great with alcohol (although i havent tried it with fine wine)

im a huge fan of dinuguan, and how i wish that the rest of the world would feel same...

maybe some entrepreneur could market it into a status similar to that of caviar...coz IMO, dinuguan tastes great with alcohol (although i havent tried it with fine wine)

eat the liver, some fava beans and a nice chianti. sftp...sftp...sftp...
--- Hannibal Lecter.

I hate anything bloody :lol:

i agree ^^

I hate anything bloody :lol:

Don't enlist in the Military or be in the medical profession. :lol:

When you get married, there are certain days when ooooops! OT :nuts:

Just eat dinuguan, unless bawal sa religion mo.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Here's a website that has a list of international cuisine.

Recipes > World Cuisine > Asia > Philippines (http://allrecipes.com/Recipes/World-Cuisine/Asia/Philippines/Main.aspx)

A lot of feedbacks i heard from other nationalities of our food, it's too salty, sour, too sweet, overcooked, etc...in short they think it's unhealthy:lol:

But that's what makes it uniquely Filipino! :lol: The way I see it, don't force anyone to eat what you're eating if they don't like it, that way there's more for you to eat! :hilarious

^^ :rofl: Indeed!

Don't enlist in the Military or be in the medical profession. :lol:

When you get married, there are certain days when ooooops! OT :nuts:


2 words for you sinjin: red wings

How do we define world cuisine anyway? If we mean acceptance of the majority of people, aside from Filipino of course, then i think it's not. I think filipino cuisine survives outside the philippines because of the present of Filipinos there and not because it is being patronized by the locals of that country. A lot of feedbacks i heard from other nationalities of our food, it's too salty, sour, too sweet, overcooked, etc...in short they think it's unhealthy:lol:

I agree with you completely... Where I live in Sydney, Filipino food is limited to the suburbs where there are a lot of Filipinos residing. I haven't seen a Filipino tuck shop in the Sydney CBD at all... However, there are a lot of Thai, Malaysian, Japanese and Chinese food shops. My Aussie friends are all into wholistic foods and organic stuff - they jump back when they see me snuffing into giniling swimming in orange oil!

here's my take,kinda OT

we all know mexicans love avocado (guacamole etc..) they consider avocado as vegetable not a fruit..one time i was making an avocado shake and the classmate of my cousin was wondering what was i doing.they never had this idea of making avocados into shakes,and so we let her try & she instantly loved it.so she got back home and introduces it to her family and they've been making avocado shakes ever since.

i think avocado shake is pinoy.right?

^they also make avocado shakes in Vietnam.

so i guess i was wrong

Nata de Coco, Kaong and Sago were original Filipino dessert fares but we didn't market it well enough. Japan really took a liking to these and now, nata de coco is standard sweets/desserts to them that they are selling internationally in those jelly boxes.

I have to check on ube and macapuno. We also have bocayo, panuchang mani, tira-tira, etc. etc.

Here are some Filipino foods that I think are uniquely Pinoy. If not, ginaya lang natin or ginaya nila. :)

Bibingka
http://img338.imageshack.us/img338/9376/bibingkavu0.jpg

Puto Bungbong
http://img125.imageshack.us/img125/9798/bungbongum1.jpg

Buko Pie
http://img466.imageshack.us/img466/723/bukopienm8.jpg
Sorry, I ate half of it... :lol:

Palitaw
http://img382.imageshack.us/img382/4816/palitawae4.jpg

Sapin Sapin
http://img160.imageshack.us/img160/3181/sapinng5.jpg

Credits: katrinaC and PabloComotion of Flickr

Buko Pie! :drool:

Wow!!! Ang sasarap naman nga mga matamis na yan!!! :drool: Sapin-sapin!

Gusto ko rin ng polvoron, yema, espasol, turrones, atbp.

Ang sarap ng palitaw! Isa pang gusto ko yung pichi pichi saka yung pressed pinipig.

^^ Oo nga, palitaw!!! Nung bata ako, me tinderang malapit sa school namin, binibigyan ako ng libreng palitaw. :)

^ Cute ka ba nung bata ka at binibigyan ka ng palitaw? Bakit wala ka pang baby/kid pictures na ipino-post?

Here are some Filipino foods that I think are uniquely Pinoy. If not, ginaya lang natin or ginaya nila. :)


Puto Bungbong
http://img125.imageshack.us/img125/9798/bungbongum1.jpg


Credits: katrinaC and PabloComotion of Flickr

aaaaahhhhh!!! puto bungbong! tribu in the bay area makes good ones.

@tsinoy, nakakagutom naman mga pinost mo. I missed sapin sapin. It reminded me of my aunt buying a big bilao of sapin sapin every time she comes home from Malabon. :drool:

how much do they charge for puto bunbong in the bay area?
in tiendesitas there is this place that makes awesome puto bungbong and bibingka.

kung ganito pagkapresenta, pwede na...

http://i90.photobucket.com/albums/k251/sscdavao/pasko%20sa%20kasagingan/IMG_0029.jpg

http://i90.photobucket.com/albums/k251/sscdavao/pasko%20sa%20kasagingan/IMG_0032.jpg

http://farm1.static.flickr.com/187/409081993_95d6fcb9cc.jpg

http://farm1.static.flickr.com/170/409080942_e1f49b0c12.jpg

pero kung ganito:

http://farm1.static.flickr.com/91/218242726_3e38c62cfa.jpg

http://farm1.static.flickr.com/42/79671726_6d7f3b9c47.jpg

http://farm1.static.flickr.com/110/298150778_e5d1d169d2.jpg

^^ What is that in the first photo Dave? Looks really good! :drool:

first pic: maruyang saging
2nd pic: toron saging din

^^ And is that chocolate sauce drizzled on top?

^^ yup chocolate. yan ang handa namin sa sscdavao christmas meet last year sa kasagingan.

http://i90.photobucket.com/albums/k251/sscdavao/pasko%20sa%20kasagingan/IMG_0024.jpg

http://i90.photobucket.com/albums/k251/sscdavao/pasko%20sa%20kasagingan/IMG_0050.jpg

kung ganito pagkapresenta, pwede na...

pero kung ganito:

http://farm1.static.flickr.com/91/218242726_3e38c62cfa.jpg

http://farm1.static.flickr.com/42/79671726_6d7f3b9c47.jpg

They will look gorgeous if they cut the fish into fillets and exclude the fish heads, overlay the spices neatly and reduce appearance and presence of oil and soy sauce in as much as possible. Moderate presentation is more than enough to please the eye in these dishes. Too much presentation destroys the character of the food associated with the Filipino culture. Filipino dishes are actually rich in flavors and spices but art is virtually absent on most of them.

pero kung ganito:

http://farm1.static.flickr.com/91/218242726_3e38c62cfa.jpg


^^ What is that in the first photo Dave? Looks really good! :drool:

:hilarious

how much do they charge for puto bunbong in the bay area?
in tiendesitas there is this place that makes awesome puto bungbong and bibingka.

ooooh ive tried puto bungbong and bibinka in tiendisitas! they were gooooood :cheers: and there was this awesome fruit shake shop!!

I read somewhere that the cuisine of some parts of the Philippines (probably Mindanao) resemble more that of SE Asian cuisine like Indonesian and Thai. It may be that it has yet to become part of mainstream Filipino cuisine. Anyone confirm this to be true or not?

The ethnic tribes of Thailand ,Indonesia ,Malaysia and Philippines have the same way cooking their viands and rice.

http://img372.imageshack.us/img372/8596/p1010037aew0.jpg (http://imageshack.us)
Lulut is a Bagobo term for Bamboo cooking.
Cooking everything from rice to viand in a young bamboo pole has been a living tradition to most lumads. With the advent of modern kitchen, it has seldom been practiced except on a very special occasions or rituals.
Foods are coco based and can be exotic like frogs, snake or monitor lizard.

^^ yan po ang pinakain sa mga bisita during the asean tourism forum last year.

http://www.atfdavao.com/images/photos/DSC_1592.jpg

i'm a graduate of BS commerce major in entrepreneurship. gusto ko sana magtayo ng resto kaya lang kulang pa ang aking kaalaman. saan ba may magandang culinary school sa makati or the fort?

College of St. Benilde has a Center of Culinary Arts, I believe.

Before, when I was there, the in demand cooking instructors were Heny Sison (for baking) and Sylvia Reynoso Gala. Maya Cookfest also does cooking instructions. I wish I had taken those when I was in Pinas.

^^ thanks lili. cge ill consider benilde din.

I've been in two culinary schools (I belong to the cooking club in Ateneo, pero I don't cook. I just eat.)

First one's ISCAHM (Intenational School for the Culinary Arts and Hotel Management). It's just across the street from Ateneo. The school looks okay, but they have foreign chefs as professors. Maganda backgrounds nila, I must say.

Second one's Enderun, a culinary school associated with Les Roches, a Swiss hospitality academy. The campus is small, but aesthetic-wise, breathtaking! They'll be transferring to a new campus in McKinley Hill, FBGC. I saw plans and renderings...ganda talaga! The co-owner is, I think, a Spanish-Filipino. He studied briefly in Ateneo Grade School eh, before going abroad. The other owner is Malaysian. He looks like the guy who played Pontius Pilate in The Passion. Pero he's accomodating and cheery, perhaps because he's a hospitality graduate.

^^ gusto ko sana sa CCA pero nalalayuan nako. gusto ko talaga makati-fort lang.

that's good kung lilipat ang enderun sa fort. at least dumadami options ko.

hindi naman talaga ako passionate about cooking pero gusto ko parin mag aral para mas equipped ako magtayo ng resto.

may website ba enderun? thanks

^^Yup! It's http://www.enderun.com.ph/

It's Fort Bonifacio campus will also have a hotel. The campus is due to open for this school year (2007-2008).

^^ mukhang okay to. magiging classmate ba kita?hehe

ICAC- International Culinary Arts Academy of Cebu...

i would say it is one of the best in the country... pwede ka mag OJT sa Intercon Makati, Shang Makati, Shangri-la Cebu...

insured ka pa to work in LONDON! dahil sa internship program... ASTIG!!!!!

php140,000 na yata ang semester ngayon...

i have 4 batchmates who are in LOndon ryt now after graduating... ako focus lng di2 sa Cebu! hehehe

^^ mukhang okay to. magiging classmate ba kita?hehe

Unfortunately, no. Naging guests lang kami ng Enderun tapos they showed us their facilities. Binigyan pa kami ng free food dun sa uber-luxurious in-house resto nila!:cheers:

Whooo may competition na ang SSC in Restaurant Business...
Magtatayo ako after 5 or 6 years... Depende kung lumago ang negosyo ng kuya magloloan ako sa kanya...

Unfortunately, no. Naging guests lang kami ng Enderun tapos they showed us their facilities. Binigyan pa kami ng free food dun sa uber-luxurious in-house resto nila!:cheers:

mukhang mahal pala diyan sa enderun. tsaka yung curriculum niya hindi ata swak sakin. gusto ko lang turuan ako magluto e. may mga business subjects kasi sila, e may degree nako sa business.

try this site: http://www.cca-manila.com/

center for culinary arts, ang mahal nga lang, pero maganda


ooopppsss, nabangit mo na pala yun.

^^ medyo malayo na kasi yan e. gusto ko makati-fort area lang.hehe ang arte ko!!haha

maganda yang CCA. sa kanila din yung cravings, monsoon, coffee beanery, etc.

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Enderun Colleges Inc. cofounder Jack Tuason expects to move the culinary school campus from its current site at the Ortigas Commercial Center to a two-hectare property in Bonifacio Global City by end-2008.

Opened in 2006, the school offers a four-year Bachelor’s degree in international hospitality management, major in either hotel administration or culinary arts, at US$6,000 a year for Filipino students and at US$8,000 for international students.

http://businessmirror.com.ph/05142007/companies05.html

^^tagal pa pala yang enderun

i also want to be a chef after graduating college. i plan to study in CCA-Manila. i think they train and teach their students impressively but it is also pricey!

any comments on american hospitality academy? it's the closest so far, it's located in salcedo. baka ill take up diploma in culinary entrepreneurship. 9 months lang siya kaya mukhang okay naman. comments pls.

www.ahaphil.com

Inasal, Biscocho, Pancit Molo, Piaya, Napoleones, Butterscotch, LaPaz Bacthoy and many more.

One thing that Iloilo or Negros features is its gastronomic field trip from sweets to sours to wine and to savoury meats and crispy biscuits.

Maayong Pag-abot sa
LA COMIDA ILONGGA
Gastronomical Thread of Iloilo and Negros Occidental

di ko alam kung nakakabusog o nakakagutom 'tong thread na 'to!?:cheers:

Nakakagutom naman tong thread na to. Any pics? :D

pics please, mga bago nga restaurants sa Iloilo..... :)

more pics please. Shall we include all new restos and bars opening in Iloilo? Thanks.

I will be in Iloilo August 3-6 to visit my parents.... and I'll be with 2 of my friends... any new restaurant that peeps here could recommend.... aside from Tatoy's, Breakthrough and Teds which are already part of our itinerary hehehe I'm not quite updated na sa mga bago eh....

try those in Smallville area and Riverside Boardwalk. As for me, BBQ Park is my best best when in Iloilo. Not too busy, near the river, really cosy.

FRESKA

The Ilonggo cuisine has invaded Metro Manila through the culinary whiz of Pauline Gorriceta-Banusing, a graduate of the Culinary Institute of America (CIA) in New York. She owns/co-owns acclaimed restaurants in Iloilo such as Villa Regatta (Filipino/Ilonggo), Cirtus (Fusion), Al Dente (Italian) and Maki (Japanese).

Here in Manila, FRESKA is set to gratify the cravings for Ilonggo cuisine for people who can't wait to get to Iloilo and taste authentic Ilonggo food.


Kadios, Baboy, Langka (KBL)
http://i63.photobucket.com/albums/h141/oboi_1/freska04.jpg
A uniquely Ilonggo ingredient used in this dish is the Batuan fruit (Garcinia morella). The Batuan gives the dish a zesty sourness.


Ensaladang Manga with Ginamos (Shrimp Paste)
http://i63.photobucket.com/albums/h141/oboi_1/freska02.jpg


Baked Oysters with Cheese
http://i63.photobucket.com/albums/h141/oboi_1/freska03.jpg


Placemat
http://i63.photobucket.com/albums/h141/oboi_1/freska01.jpg


Interior
http://i63.photobucket.com/albums/h141/oboi_1/freska05.jpg]

http://i63.photobucket.com/albums/h141/oboi_1/freska06.jpg


Freska has two branches: Katipunan Extension, Blue Ridge, Quezon City and Tiendesitas, Fontera Verde, Pasig City.

Searching for a good chicken Inasal? Try JT's Manukan by actor Joel Torre, a Bacoleño. So far it's one of the two best tasting inasal places I've been to here in Manila (the other one is Jo's Chicken Inato at Visayas Ave., Quezon City). The one in Granada St. (near Gilmore) is unassuming but is always packed with voracious Inasal diners. Another branch is located on Sgt. Esguerra Ave. (near ABS-CBN).

http://i63.photobucket.com/albums/h141/oboi_1/inasal.jpg
Namit gid!

lapit lng na di ang JT sa opis./..

try ta na bi ang Freska sa weekend. i need something new for my writeup./

lapit lng na di ang JT sa opis./..

try ta na bi ang Freska sa weekend. i need something new for my writeup./

This weekend let's try Likha Diwa muna sa UP. We will have the freska event by August with either Bernie or Sam Milby.

I think this dish is not an original ilonggo cuisine...this is one excuse to pad up the price of a dozen oyster hehehe

http://i63.photobucket.com/albums/h141/oboi_1/freska03.jpg

Basta damu oyster didto Villa, hehe! :lol:

Japanese food reborn

http://www.thenewstoday.info/2007/07/24/maki1.jpg
Boston Maki

* Maki offers an All You Can Eat Bento "Unlimited" every Tuesday, Wednesday and Thursday lunch and dinner for only P225 per person

http://www.thenewstoday.info/2007/07/24/maki3.jpg
Dragon Maki

Maki Restaurant and Sushi Bar's cool ambiance, personable service and a selection of raw and cooked Japanese cuisine manage the tough task of offering something for everyone.

An exciting addition to the Iloilo City dining scene, this charming stand alone Japanese restaurant becomes a haven for the sushi and non sushi crowd, alike. That's because it offers a menu that will satisfy the most finicky of Japanese food connoisseurs.

http://www.thenewstoday.info/2007/07/24/maki4.jpg
Futomaki

The kitchen churns out delectable hot and cold appetizers, tempura courses, teriyaki entrees and an extensive selection of desserts, while the cooks slice, dice and roll top quality (and inventive) sushi and sashimi.

http://www.thenewstoday.info/2007/07/24/maki5.jpg
Philadelphia Maki

Known to locals as the hip place to dine, the atmosphere at Maki is trendy, comfortable and even romantic.

Maki offers an All You Can Eat Bento "Unlimited" every Tuesday, Wednesday and Thursday lunch and dinner for only P225 per person. It is better than any buffet because just like in true Japanese tradition, dishes will be cooked on the spot. You can order unlimited bento with your own choice.

http://www.thenewstoday.info/2007/07/24/maki2.jpg
California Maki

Unlimited. It's a new kind of buffet where you can choose what you want, how many times you want it and we make sure you have it.

Maki is located at Smallville Complex, Diversion Road, Iloilo City.

For reservations, call 3213885.

source: The News Today (http://www.thenewstoday.info/2007/07/24/japanese.food.reborn.html)

Bavaria launches new European fare


http://www.thenewstoday.info/2007/07/23/bavaria1.jpg
Supreme of Chicken filled with savory
cheese on crisp garden vegetable
drizzled with balsamic vinegrette

* The restaurant is located at the ground floor of Iloilo City Inn and sports a rustic and homey ambiance

Bavaria Restaurant is launching its new menu today. This favorite hangout of Europeans and Filipinos alike in Seminario St., Jaro, will dish out all-time European favorites, according to its German chef Willie Braun.

http://www.thenewstoday.info/2007/07/23/bavaria2.jpg
Smoked Breasolo Beef

"We are doing away with traditional German fare. We will feature delectable dishes that are famous in the central part of Europe down to the South. We will do away with heavy sauces and go into sauce reduction. We are introducing more vegetables and salad combinations. Basically, all that's placed on your plate, you can eat," he told The News Today during a food tasting of its news dishes recently.

http://www.thenewstoday.info/2007/07/23/bavaria3.jpg
Salad from Grouper and Shrimps with
pickled onions and Spanish tomato
dressing

The restaurant that is currently being managed by Helen Solayao-Stummer, was named after Bavaria, a province in Germany inhabited by people who place great value on food and drink. The restaurant is located at the ground floor of Iloilo City Inn and sports a rustic and homey ambiance.

http://www.thenewstoday.info/2007/07/23/bavaria4.jpg
Pickled Sweet Beets with Lolo Rosso
Salad and Feta Cheese

It also serves several kinds of imported German beers.

Bavaria can be reached through these numbers: (033) 3202186 and 3290078.

source: The News Today (http://www.thenewstoday.info/2007/07/23/bavaria.launches.new.european.fare.html)

This weekend let's try Likha Diwa muna sa UP. We will have the freska event by August with either Bernie or Sam Milby.

^^ Sam Milby?:doh: :lol:

^^ A forumer-friend of ours, wahahahaha!!! :lol:

In fairness sa Maki...ok ang ila food :)


Japanese food reborn

http://www.thenewstoday.info/2007/07/24/maki1.jpg
Boston Maki

* Maki offers an All You Can Eat Bento "Unlimited" every Tuesday, Wednesday and Thursday lunch and dinner for only P225 per person

http://www.thenewstoday.info/2007/07/24/maki3.jpg
Dragon Maki

Maki Restaurant and Sushi Bar's cool ambiance, personable service and a selection of raw and cooked Japanese cuisine manage the tough task of offering something for everyone.

An exciting addition to the Iloilo City dining scene, this charming stand alone Japanese restaurant becomes a haven for the sushi and non sushi crowd, alike. That's because it offers a menu that will satisfy the most finicky of Japanese food connoisseurs.

http://www.thenewstoday.info/2007/07/24/maki4.jpg
Futomaki

The kitchen churns out delectable hot and cold appetizers, tempura courses, teriyaki entrees and an extensive selection of desserts, while the cooks slice, dice and roll top quality (and inventive) sushi and sashimi.

http://www.thenewstoday.info/2007/07/24/maki5.jpg
Philadelphia Maki

Known to locals as the hip place to dine, the atmosphere at Maki is trendy, comfortable and even romantic.

Maki offers an All You Can Eat Bento "Unlimited" every Tuesday, Wednesday and Thursday lunch and dinner for only P225 per person. It is better than any buffet because just like in true Japanese tradition, dishes will be cooked on the spot. You can order unlimited bento with your own choice.

http://www.thenewstoday.info/2007/07/24/maki2.jpg
California Maki

Unlimited. It's a new kind of buffet where you can choose what you want, how many times you want it and we make sure you have it.

Maki is located at Smallville Complex, Diversion Road, Iloilo City.

For reservations, call 3213885.

source: The News Today (http://www.thenewstoday.info/2007/07/24/japanese.food.reborn.html)

sushi's the best. yummy !

Who remembers Yok Pek Dimsum in Iloilo? Is it there still?

^^ ^^
I think may ara sila sa sm city foodcourt and somewhere going fil-am cemetery sa jaro

Wow, parang ang sarap naman yung MAKI. PHP225 all you can eat? But this does not include the MAKI right? The Boston Maki and Philadelphia Maki looks interesting huh.

It was my first time to Iloilo last month and i went to Smallville on a weeknight. Okay nga. Sayang i had to leave the following day.

I also bought ROBERTO's siopao according to the hotel front desk. Sarap nga i bought 6 more to go, he he.

In Bacolod, i like KUPPA's. Their miniature cakes and gelato is good. I also like Bascon Cafe. Their food is good pero konti lang serving. I also like their chocolate cakes.

http://i161.photobucket.com/albums/t226/cosmosnegros/caelabacolod.jpg

http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3F_adv_prop%3Dimage%26fr%3Dslv8-msgr%26va%3Dbacolod%2Bcity%26sz%3Dall&w=500&h=375&imgurl=static.flickr.com%2F109%2F281088305_a09b905ad4_m.jpg&rurl=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fwantet%2F281088305%2F&size=102.9kB&name=281088305_a09b905ad4.jpg&p=bacolod+city&type=jpeg&no=17&tt=10,183&oid=b2e7fbbc1cb9ced8&fusr=wantet&tit=Bacolod+foodtrip%3A+sweet+indulgence&hurl=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fwantet%2F&ei=ISO-8859-1&src=p

The Ilonggo Food

Every time I go home to Iloilo, I will always ask mom to cook something special for me, special in the sense that the food must be purely ilonggo/ purely homemade :)… reminiscing my days (that was when I was young) in Iloilo. Here are some of the Ilonggo cuisines I miss so much:

1. KBL – Kadyos (Pigeon pea), Langka, and Baboy (I’ve read somewhere that there is also KMU as Kadyos, Manok, Ubad, but I haven’t tasted it yet.

http://i63.photobucket.com/albums/h151/soulmaker27/Kadyos.jpg


2. Crab and Tambô – it is a good viand for lunch meal. Its main ingredients are crabs (kasag – big crabs) which are usually cut into halves, bamboo shoots (tambô), coco nut milk, and a little tagabang (slippery leaf). This tastes really good.

3. Laswa – for simple days my mom would pick some leaf of tagabang and cook it with hipon (small shrimp) or ginamos with kalabasa, talong and little okra.


4. Kulitis – not sure how to describe this, but it sour-taste will really kick your appetite.

5. Alugbati with ground meat (pork/beef)


6. Pancit Molo – of course hindi ko mawawala sa menu. When I cook pancit molo here in Manila I usually some innovation - add milk to it just like sopas and a lot of powdered pepper.

http://i63.photobucket.com/albums/h151/soulmaker27/pancitmolo.jpg

7. Lola’s special – my grandmother used to cook some special and weird food, like the one that used to be my favorite – tamboo and corn soup (good soup with corn and kalampay with coconut milk).


8. Paksiw sa batuan or Pinamalhan sa Batuan – my mom would usually cook paksiw using batuan instead of vinegar especially for smaller fish such as Lupoy.

And others, such as apan-apan, simplified paella which is known as valenciana.

Before the classy coffee shops invasion in Iloilo we have a lot of Kapihan's already in the city. One of these is Madge's Kapihan.

Madge’s–a truly Ilonggo kapihan

Posted by Inday Hami under cuisina ilongga

http://iloveiloilo.files.wordpress.com/2007/03/atmadgecoffeehouse015.jpg

Where do you go for authentic Ilonggo brewed coffee? To the Ilonggo kapihan. And where do you find such a place? In the public markets of Iloilo. One of the most popular is Madge Coffee House located inside La Paz Public Market(in front of Grand Dame Hotel). Madge Coffee house is 55 years old. It’s one of the oldest family-run coffee shops in Iloilo. This was established by Mr. Gerardo de la Cruz in 1951. The name Madge stuck on for Gerardo’s wife assisting him at the kapihan was named Magdalena. He passed on the business to his son, Vicente. With the untimely demise of Vicente in 2002, his son Peter took the reins. With his good marketing background (Peter was actually working as a branch manager for SM Delgado), he introduced innovations to the business.


Peter noticed Madge’s many loyal customers, generations in fact. As a perk and thank you, he made them personalized mugs, each with his loyal patron or suki’s name. There are more than a 100 of these personalized mugs now apart from the regular coffee mugs for walk-in customers.

Peter’s devotion to his customers can also be gleaned from the way he greets each one, treating each one as family. This warm homey approach at Madge’s will be hard to match by any posh cafe in Iloilo.

The interiors of Madge’s Coffee Shop may be a far cry from any of the modern day cafes. No airconditioning; No classy interiors. But you will be won over by the quality of their brew and will perhaps laugh at its cost: P16.00 (less than $1!) for a perfect brew of organically grown beans from the hills of Iloilo.

Besides, part of the charm of the Ilonggo kapihan is precisely its very down to earth ambiance. What’s so amusing is that every customer or group has a predictable sked. They arrive in shifts. The Ilonggo kapihan is a favorite hang-out of men who like to discuss and argue about the country’s latest news and events and gossips too. (Men never admit to that though).


--------------------------------------

When I was in HS and elementary my dad used to bring me in this Kapihan. We usually had coffee here while my Mom was roaming around the market for sunday family get-together. Miss ko na ang Madge's Kapehan/Kapihan.

^^ And even politicians go here too from what I've heard.

ari ho ... luto kamo anay ... puro nga Ilonggo gid ni ... :okay:

Linutik nga Kalabasa
(Malapot na Ginataang Kalabasa, Ilonggo Style)

Panakot:
5 ka tasa nga kalabasa, kinihad (mga 1" cube)
3 ka liso sang ahos, ginpusâ
1 ka gamay nga sibuyas-bombay, hiniwa
2 ka kutsara guinamos (ukon 100g nga pasayan, ginpanitan)
1 ka tasa nga gata, una nga pugâ (first pressing)
2 ka tasa nga gata, ukaduha nga pugâ (second pressing)
1/2 ka tasa nga dahon sang katumbal (ukon 2 ka bilog nga tinuktok nga sibuyas-dahon)
asin (panimpla)

Mga Tikang sa Pagluto:

1. Lâgâ-on ang kalabasa sa tubig asta ng maghulu-humok diutay. Sala-on ang tubig kag ipahigad.

2. Gisahon sa mantika ang ahos kag sibuyas-bombay. Ilakot ang guinamos (ukon pasayan).

3. Ilunod ang linâgâ nga kalabasa, dahon-katumbal kag gatâ (ikaduha nga pugâ) asta mga maghumok ang kalabasa (medyo laputyak na).

4. Ilunod ang nabilin nga gatâ (una nga pugâ) kag lutikon sing maayo (mash). Budburan sing diutay nga asin panimpla. Pwede man pus-an sing katumbal para magkulu-kahang.

Enjoy mga Bords! :banana: :banana: :banana:


:wave:

nothing beats KBL - kadios, baboy, langka.

Yummy !

ari ho ... luto kamo anay ... puro nga Ilonggo gid ni ... :okay:

Linutik nga Kalabasa
(Malapot na Ginataang Kalabasa, Ilonggo Style)

Panakot:
5 ka tasa nga kalabasa, kinihad (mga 1" cube)
3 ka liso sang ahos, ginpusâ
1 ka gamay nga sibuyas-bombay, hiniwa
2 ka kutsara guinamos (ukon 100g nga pasayan, ginpanitan)
1 ka tasa nga gata, una nga pugâ (first pressing)
2 ka tasa nga gata, ukaduha nga pugâ (second pressing)
1/2 ka tasa nga dahon sang katumbal (ukon 2 ka bilog nga tinuktok nga sibuyas-dahon)
asin (panimpla)

Mga Tikang sa Pagluto:

1. Lâgâ-on ang kalabasa sa tubig asta ng maghulu-humok diutay. Sala-on ang tubig kag ipahigad.

2. Gisahon sa mantika ang ahos kag sibuyas-bombay. Ilakot ang guinamos (ukon pasayan).

3. Ilunod ang linâgâ nga kalabasa, dahon-katumbal kag gatâ (ikaduha nga pugâ) asta mga maghumok ang kalabasa (medyo laputyak na).

4. Ilunod ang nabilin nga gatâ (una nga pugâ) kag lutikon sing maayo (mash). Budburan sing diutay nga asin panimpla. Pwede man pus-an sing katumbal para magkulu-kahang.

Enjoy mga Bords! :banana: :banana: :banana:


:wave:

^^Ayay! Ka-Ilonggo guid sang directions haw? Nice! :okay:

just the other day, i ate KBL at a bacolod owned restaurant here in robinson's malate! i just forgot the exact name though! i think it's BACOLOD CHICKEN....oh well, i forgot the last word! but anyway, t'was really delicious!:)

i feel hungry everytime I pass this thread. Nahidlaw na gid ko sang KBL kag monggo.

ari pa gid ho ah ...

Pochero
(Ilonggo Style, without Tomato Sauce)

Mga Panakot:

1 kg pork liempo (ukon beef tenderloin ukon buto-buto sang baboy), ginhiwa (mga 1" cube)
6 ka tasa nga tubig
2 ka bilog chorizo bilbao (optional), ginhiwa
1 ka lata nga garbanzos, ginpanitan (optional)
1/2 nga repolyo, hiwaon mga 3 ukon 4 ka parte (depende sa kadakuon)
1 ka bugkos nga balatong, utdon sing mga 3" (mga 2 ka tasa)
4 ka bilog nga kamote (ukon patatas), ginapanitan kag tungaon sa 2 asta 4 ka parte (depende sa kadakuon)
4 ka bilog nga saging nga sab-a (tungaon sa 2 ka parte "diagonally")
2 ka kutsara nga mantika
3 ka liso sing ahos
1 ka bilog sibuyas-bombay, hiniwa
1 ka bilog nga Maggi Pork Cubes
4 ka tasa mga sabaw sing baboy (pagkatapos pabukalan)
1/2 kutsarita nga rekado (pamintang-buo/peppercorn)
asin kag patis-tagalog (Rufina), panimpla


Mga Tikang sa Pagluto:

1. Pabukalan ang karne sang baboy sa 6 ka tasa nga tubig mga 30 minutos ukon asta nga maghumok. Salaon kag ipahigad ang sabaw.

2. Sa kaserola, gisahon ang ahos kag sibuyas, kag idugang ang sabaw, karne sang baboy, Pork Cubes, Chorizo Bilbao, garbanzos, kamote (ukon patatas) kag saging nga sab-a.

3. Kun maghumok na ang kamote (ukon patatas) kag saging, ilakot ang balatong. Timplahan sang asin kag rekado. Pabukalan liwat mga 5 minutos.

4. Ilakot ang repolyo kag pabukalan liwat sing mga 3 minutos.


Ok mga Bords ah ... enjoy !!! :banana: :banana: :banana:


:wave:

wow, tsalap-tsalap.

ari pa gid ho ah ...

Pochero
(Ilonggo Style, without Tomato Sauce)

Mga Panakot:

1 kg pork liempo (ukon beef tenderloin ukon buto-buto sang baboy), ginhiwa (mga 1" cube)
6 ka tasa nga tubig
2 ka bilog chorizo bilbao (optional), ginhiwa
1 ka lata nga garbanzos, ginpanitan (optional)
1/2 nga repolyo, hiwaon mga 3 ukon 4 ka parte (depende sa kadakuon)
1 ka bugkos nga balatong, utdon sing mga 3" (mga 2 ka tasa)
4 ka bilog nga kamote (ukon patatas), ginapanitan kag tungaon sa 2 asta 4 ka parte (depende sa kadakuon)
4 ka bilog nga saging nga sab-a (tungaon sa 2 ka parte "diagonally")
2 ka kutsara nga mantika
3 ka liso sing ahos
1 ka bilog sibuyas-bombay, hiniwa
1 ka bilog nga Maggi Pork Cubes
4 ka tasa mga sabaw sing baboy (pagkatapos pabukalan)
1/2 kutsarita nga rekado (pamintang-buo/peppercorn)
asin kag patis-tagalog (Rufina), panimpla


Mga Tikang sa Pagluto:

1. Pabukalan ang karne sang baboy sa 6 ka tasa nga tubig mga 30 minutos ukon asta nga maghumok. Salaon kag ipahigad ang sabaw.

2. Sa kaserola, gisahon ang ahos kag sibuyas, kag idugang ang sabaw, karne sang baboy, Pork Cubes, Chorizo Bilbao, garbanzos, kamote (ukon patatas) kag saging nga sab-a.

3. Kun maghumok na ang kamote (ukon patatas) kag saging, ilakot ang balatong. Timplahan sang asin kag rekado. Pabukalan liwat mga 5 minutos.

4. Ilakot ang repolyo kag pabukalan liwat sing mga 3 minutos.


Ok mga Bords ah ... enjoy !!! :banana: :banana: :banana:


:wave:

Hmmm I once cooked a pochero without tomato sauce. I just realized that I did not add the tomato sauce after we have already eaten everything. Hay... buti na lang may ilonggo version kung wala... baw kadlawan gid ko. :D

^^ ^^
Ilonggo pochero is similar to pochero cebu...i dont like the pochero with tomato sauce :) :)

^^ ^^
Ilonggo pochero is similar to pochero cebu...i dont like the pochero with tomato sauce :) :)

same here Daks. Daw indi gid pochero iya sabor kung may tomato sauce.

^^ ^^
Ilonggo pochero is similar to pochero cebu...i dont like the pochero with tomato sauce :) :)

I agree. My classmates went to Manila and my mom cooked Pochero with pork and beans and tomato sauce, at first they couldn't believe it was pochero.

This pochero (with tomato sauce) is known in Manila. Pohcero w/o tomato sauce is popular in Iloilo and Cebu.

But what about Pata, Linaga and Kansi? Sorry vegetarians, hehe! :D

daw ka prominente gid ining pata and linaga. Galalaway na ko. Pero kansi, daw wala pa ako katilaw sina iya.

Go to PatPats Kansi House in Jaro. Nami ang ila nga sud-an! :okay:

okies.

Nahidlaw ko linutik nga labog ni nanay. Galalaway ko manumdum ah.

^^ i'm not even sure but is mang inasal an ilonggo owned restaurant? awhile ago i was at the sm mall of asia and i saw they have a branch there...

Yes, it is @eonynx. The one in Mall of Asia is company owned. The have branches all over the Philippines.

Here's Mang Inasal's Portal (http://www.manginasal.com/).

Who can remember linupak here? Yung saging na saba na binayo? My gosh I miss this food so much.

Yes, it is @eonynx. The one in Mall of Asia is company owned. The have branches all over the Philippines.

Here's Mang Inasal's Portal (http://www.manginasal.com/).

It's spreading like a wildfire across the country but traces its past in Marymart Iloilo and Robinsons Paseo Iloilo.

Their first branch in Mindanao is automatically in Marbel (Koronadal City), South Cotabato...the largest Ilonggo settlement in Mindanao.

gutom na gid kamo?

pwes ... ari pa gid ho ... appetizer anay ah ...
pwede man i-sud-an kun daw waay-waay gid ah ...


APAN-APAN
(Adobong Kangkong)

Mga Panakot:

2 ka bugkos nga tangkong
200 grams pork liempo (ukon ginaling nga baboy)
2 ka kutsara nga mantika (cooking oil)
4 liso sing ahos, pinusâ (minced)
1 ka kutsarita nga ginamos (optional)
1 ka bilog Maggi Pork Broth Cube ukon 1 ka kutsarita nga ginamos (optional)
3 ka kutsara nga langgaw (vinegar)
1 ka kutsara nga patis (soy sauce)
1/4 ka tasa nga tubig


Mga tikang sa pagluto:

1. Sipad-siparon ang dahon sang tangkong kag utdon ang sanga mga 2 ka pulgada ang laba. Indi pag i-upod ang laya nga dahon kag matig-a nga parte (lainon ninyo para pwede pa ilaon sa inyo nga baboy ... hehe).

2. Hiwaon ang baboy para mangin gagmay (about 1 cm strips).

3. Painiton ang mantika kag gisahon ang ahos asta nga mapula-pula. Ilunod ang sibuyas, gisahon asta mangin "transparent".

4. Ilakot ang baboy kag prituhon asta mga magpula-pula ang panit.

5. Ilakot ang Maggi Pork Broth Cube ukon ginamos kag sanga sang tangkong.

6. Idugang ang langgaw, patis kag tubig. Pabukalan asta maghumok ang sanga sang tangkong. Ilakot ang dahon sang tangkong kag lutu-on sang mga 1 ka minuto.


ayos mga Bords ...:banana: :banana: :banana:

Enjoy! :wave:

^^ Ang paborito ko nga pamahaw sa amon sa Pavia! :okay:

geez, then i hope to be able to go back there tonight to try it! thanx for the infos @ berns and oboi!:)

ara pa na ang apan=apan? seems that kangkong is on the verge of extinction. Dugay na ko wala ka tilaw apan-apan.

Kangkong? Extinct? Are you kidding?! In every corner of Pinas there is kangkong! Even imburnal has a kangkong patch! wahehehehe!!! :lol:

Kaya ingat sa kinakaing kangkon... baka merong snail's eggs ha ha ha ha ha...

Hay how I miss butong butong, suam, milo sa rice, kape sa rice, bobot, marie, kag iban pa!

^^ i'm not even sure but is mang inasal an ilonggo owned restaurant? awhile ago i was at the sm mall of asia and i saw they have a branch there...

Wow, really eonynx? I did not see that. Pangitaon ko na pag nagkadto ko Manila this August. Way to go!!

Kangkong? Extinct? Are you kidding?! In every corner of Pinas there is kangkong! Even imburnal has a kangkong patch! wahehehehe!!! :lol:
oh please not the one in imburnal. ha ha. Although sa swampy places siya naga-tubo. I think kangkong is becoming extinct na gid man. Slowly though, no wonder price is going up. Befor puwede ka lang katanum kangkong sa kilid-kilid, subong wala na. Just like malunggay. Pamuksi ka lang before sa pihak balay, subong sa supermarket na lang akita. ahay.


Soul, looks like I'm missing same menu nga gin-mention mo. Butong-butong is one of the best pastries. Kalamay-hati pa kag kalamay-buri.

Wow, really eonynx? I did not see that. Pangitaon ko na pag nagkadto ko Manila this August. Way to go!!

it's just easy to search for it!:) pag kita mu sang signage na "mall of asia", the restaurant is below that on the ground floor. between aristocrat and kfc

oh please not the one in imburnal. ha ha. Although sa swampy places siya naga-tubo. I think kangkong is becoming extinct na gid man. Slowly though, no wonder price is going up. Befor puwede ka lang katanum kangkong sa kilid-kilid, subong wala na. Just like malunggay. Pamuksi ka lang before sa pihak balay, subong sa supermarket na lang akita. ahay.


Abi mo lang na pero kadamu man guihapon and the price of kangkong has been constant and so cheap that you can just pick it anywhere.

It will not go extinct since in every corner of Pinas, there is kangkong. Abi mo lang gamahal pero ara pa na da guihapon, still staple and soooo common. Basi dira sa Europe, its getting expensive, wahehehe!!! :lol:

http://upload.wikimedia.org/wikipedia/commons/thumb/1/10/N_Ipoa_D1600.JPG/240px-

Kangkong (Ipomoea aquatica)

It's far from being endangered or extinct. It's so common in Southeast Asia.
Yet it sounds classy in English - water spinach or swamp cabbage. :D

Let me add to this...

Here's a recipe I found from the Food Network. It's a quick and simple dish of Kangkong.


Stir Fried Water Spinach Recipe
courtesy Corrine Trang

1 1/2 cups vegetable oil
1 large clove garlic, peeled and minced
1 pound water spinach, stems trimmed, washed, drained, and halved crosswise
Freshly ground, black pepper
1 tablespoon preserved bean curd or fish sauce

Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and lightly golden, about 1 minute. Add the water spinach, season with pepper, and stir-fry until wilted, about 3 minutes. Add the bean curd, stir-fry until it is evenly distributed, then cover and cook until done, 2 to 3 minutes more.

Source: FoodNetwork.com (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_9160,00.html?rsrc=like)

thanks @oboi ... that's the quick stir-fry recipe ...:okay:

waay nila ginlaktan sing langgaw kag patis (toyo) ...
pero i think it's still good-tasting ... food network pa ...
favorite channel ko gid na .. hehe ..:banana:

diri sa amon may tangkong sa chinese kag vietnamese stores ...
may balunggay kag gabi pa gid gani ...:okay:

ayos ah!:cheers1:

it's just easy to search for it!:) pag kita mu sang signage na "mall of asia", the restaurant is below that on the ground floor. between aristocrat and kfc

Yes, salamat gid, he he. :okay: :happy:

http://upload.wikimedia.org/wikipedia/commons/thumb/1/10/N_Ipoa_D1600.JPG/240px-

Kangkong (Ipomoea aquatica)

It's far from being endangered or extinct. It's so common in Southeast Asia.
Yet it sounds classy in English - water spinach or swamp cabbage. :D

Let me add to this...

Here's a recipe I found from the Food Network. It's a quick and simple dish of Kangkong.


Stir Fried Water Spinach Recipe
courtesy Corrine Trang

1 1/2 cups vegetable oil
1 large clove garlic, peeled and minced
1 pound water spinach, stems trimmed, washed, drained, and halved crosswise
Freshly ground, black pepper
1 tablespoon preserved bean curd or fish sauce

Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and lightly golden, about 1 minute. Add the water spinach, season with pepper, and stir-fry until wilted, about 3 minutes. Add the bean curd, stir-fry until it is evenly distributed, then cover and cook until done, 2 to 3 minutes more.

Source: FoodNetwork.com (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_9160,00.html?rsrc=like)

hmmI don't know if this is the same with Marina's and Buto't Balat "Crispy Kangkong"

Namit gid! Tani try nyo next time you visit any of those genuine Ilonggo restos.:banana:

@metropolitan iloilo ... daw kakaon ko na sa Buto't Balat mo ..
daw talaba kag sinugba nga bangrus gid to order namon ...:okay:
if i am not mistaken, sa lapit SM City Iloilo ...
which area ina gani? atong original place gid bala haw ..
may aquarium pa to gani nga may arowana sa entrance ...

hidlaw man ta pamasyar sa tabok ba ...

thanks a lot migs!:banana:

Abi mo lang na pero kadamu man guihapon and the price of kangkong has been constant and so cheap that you can just pick it anywhere.

It will not go extinct since in every corner of Pinas, there is kangkong. Abi mo lang gamahal pero ara pa na da guihapon, still staple and soooo common. Basi dira sa Europe, its getting expensive, wahehehe!!! :lol:
we don't have kangkong here in Europe. Kung may ara gid man, maybe imported from tropical countries. How I wish may ara man or basi I need to visit Chinese stores pa.

Well, apan-apan is nice. I just so miss eating this kind of stuff.

someone referred me to this place, newly opened daw along valeria st...has anyone been here?

http://www.friendster.com/dulgies

http://photos-740.friendster.com/e1/photos/04/75/47325740/1_301888031l.jpg
http://photos-740.friendster.com/e1/photos/04/75/47325740/1_470011995l.jpg
http://photos-740.friendster.com/e1/photos/04/75/47325740/1_347102185l.jpg
http://photos-740.friendster.com/e1/photos/04/75/47325740/1_770907847l.jpg
http://photos-740.friendster.com/e1/photos/04/75/47325740/1_179098506l.jpg
http://photos-740.friendster.com/e1/photos/04/75/47325740/1_644919244l.jpg

must try daw ang chocolate cake

we don't have kangkong here in Europe. Kung may ara gid man, maybe imported from tropical countries. How I wish may ara man or basi I need to visit Chinese stores pa.

Well, apan-apan is nice. I just so miss eating this kind of stuff.

Too bad for you space...

Kami tana dya duro it mabaklan ka tangkong. Yes! Bag-o nga laon. They sell it here at Asian food marts. Ano pa waay takon nahidlaw ka apan-apan. Pirme tamon galuto di. Even kamote leaves here is abundant. We can also buy alugbati leaves at the Vietnamese community market.

At Filipino stores naman, they sell frozen saluyot (tagabang), malunggay, apalaya, sili leaves, etc. How does frozen vegies look like? Imagine the leaves put inside a plastic bag (similar to tocino's packaging) then filled with water and then frozen. :D The taste is not that different from the fresh ones.

Too bad for you space...

Kami tana dya duro it mabaklan ka tangkong. Yes! Bag-o nga laon. They sell it here at Asian food marts. Ano pa waay takon nahidlaw ka apan-apan. Pirme tamon galuto di. Even kamote leaves here is abundant. We can also buy alugbati leaves at the Vietnamese community market.

At Filipino stores naman, they sell frozen saluyot (tagabang), malunggay, apalaya, sili leaves, etc. How does frozen vegies look like? Imagine the leaves put inside a plastic bag (similar to tocino's packaging) then filled with water and then frozen. :D The taste is not that different from the fresh ones.

same here in the big C ... frozen amargoso leaves, tugabang, kalamunding kag saging nga sab-a ...

pati kadyos kag dugo sing baboy nga frozen may ara man ... :banana:

:lol:

Gali ninja kid. Dugo sang baboy is also available here at Asian-owned butcher shops. Waay tana gabaligya mga puti ka dugo. They call it here blood jelly. Sadly I have yet to see kadyos.

if you order any of the paborito meals or family size meals at the MOA branch of mang inasal, you can ask for additional rice for free!:) at first, i could hardly believe my ears when i heard it! but then it's true indeed, free succeeding rice order(s)!:)

@metropolitan iloilo ... daw kakaon ko na sa Buto't Balat mo ..
daw talaba kag sinugba nga bangrus gid to order namon ...:okay:
if i am not mistaken, sa lapit SM City Iloilo ...
which area ina gani? atong original place gid bala haw ..
may aquarium pa to gani nga may arowana sa entrance ...

hidlaw man ta pamasyar sa tabok ba ...

thanks a lot migs!:banana:

no prob ninja bro. Hmm may ara sa SM CITY Butot Balat. May ara man sa MOLO (amo ini ang orig nga branch nga may arowana) Other branch is in Amigo Parking and Jaro. Namit na da ila sisig. Amo na akon gina order upod sa crispy talong or crispy kangkong kag ang sinigang. Must try ang ila country chicken. Wala di ambi sa manila mo na sa Marinas lang ako gakaon kung hidlaw ako Luto Ilonggo kag kaisa sa Mang Inasal kag Teds.:)

if you order any of the paborito meals or family size meals at the MOA branch of mang inasal, you can ask for additional rice for free!:) at first, i could hardly believe my ears when i heard it! but then it's true indeed, free succeeding rice order(s)!:)

Oo unlimited rice na since MAY 2007. I think mayo gid ini nga steps kay nanotice ko damo na gid ang ila customer pati student market dalasa. I was there last week. Mayo ang "rice all you can" na concept. (pareho sa TOKYO TOKYO which is my other favorite.:)

:cheers:

someone referred me to this place, newly opened daw along valeria st...has anyone been here?

http://www.friendster.com/dulgies

http://photos-740.friendster.com/e1/photos/04/75/47325740/1_301888031l.jpg
http://photos-740.friendster.com/e1/photos/04/75/47325740/1_470011995l.jpg
http://photos-740.friendster.com/e1/photos/04/75/47325740/1_347102185l.jpg
http://photos-740.friendster.com/e1/photos/04/75/47325740/1_770907847l.jpg
http://photos-740.friendster.com/e1/photos/04/75/47325740/1_179098506l.jpg
http://photos-740.friendster.com/e1/photos/04/75/47325740/1_644919244l.jpg

must try daw ang chocolate cake

namit gd man kay nakakadto na ako dira, last mnth, sa tupad lng na sg teds batchoy sa la salette bldg

pls update kon ano ang nag occupy sng daan nga ace hardware sa sm delgado?

^^ ^^
finally may tuod-tuod na gid nga dessert shop sa iloilo where people go to have sweets and secondary lang ang kape