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View Poll Results: Is Filipino food a world cuisine?
DEFINITELY!!! 168 74.01%
NO WAY!!! 59 25.99%
Voters: 227. You may not vote on this poll

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Old August 10th, 2007, 06:50 AM   #261
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Quote:
Originally Posted by daks2003 View Post

tumbok mo gid berns...that's why whenever a "copycat/wannabe" wants to pirate a certain signature dish/cuisine, it will always end up as second or third rate coz the driving force behind to create it is not from the heart, rather it is dictated by envy hehehehe
That is why I prefer eating Pancit Molo and LaPaz Batchoy back home than anywhere else in the world. There is something about being home made than commercialized and eating it at where it was born.
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Old August 10th, 2007, 07:38 AM   #262
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I've been there too and I made a small chat with the owner ... she said all of their cakes are home baked kuno ... namit ila Blueberry Cheesecake
wow! my favorite blueberry cheesecake.

I'll try their BBCC when I'l be home by Jan 2008.
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Old August 10th, 2007, 11:33 AM   #263
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Quote:
Originally Posted by berniemacksouthcentr View Post
That is why I prefer eating Pancit Molo and LaPaz Batchoy back home than anywhere else in the world. There is something about being home made than commercialized and eating it at where it was born.
Pancit Molo is becoming more and more popular here abroad. The last time I visited my friends here, they cooked Pancit Molo (or with Molo Balls). They even told me nga Pancit Molo originated from our place, hence, I should be the one preparing the menu for them. WISH.
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Old August 10th, 2007, 11:35 AM   #264
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Pancit Molo is becoming more and more popular here abroad. The last time I visited my friends here, they cooked Pancit Molo (or with Molo Balls). They even told me nga Pancit Molo originated from our place, hence, I should be the one preparing the menu for them. WISH.
Even Jolibee is trying to popularize it by adding "Molo Meatball Soup" in their menu (pero indi sya nami gid)
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Old August 10th, 2007, 11:38 AM   #265
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of course, the copycat can never beat the original. It's either it'll be the second best or not apt to the standard. he he.
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Old August 10th, 2007, 11:45 AM   #266
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Originally Posted by berniemacksouthcentr View Post
Even Jolibee is trying to popularize it by adding "Molo Meatball Soup" in their menu (pero indi sya nami gid)
Really huh. Havent tried it though. An Ilonggo resto in Manila (Ilonggo House or Casa Ilongga i cant remember - they have a branch at 2F Glorietta fronting Sbarro) serves Pancit Molo. I dont know but i really find it bland. But surprisingly, it sells.
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Old August 10th, 2007, 05:36 PM   #267
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I remember that jollibee tried to pirate lapaz batchoy and renamed it manila batchoy pero it was intended for their branches abroad,particularly north america tani hehehe of course, who would want to eat a "manila batchoy"? do you? hehehe

about pancit molo, wala gid sang store or any iconic figure nga matawag mo bala nga authority sa dish nga ini, that's why every household has its own version, some are weird though hehehe
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Old August 10th, 2007, 06:22 PM   #268
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a battle of Ilonggo menu soon - LaPaz Batchoy and Pancity Molo. Puro namit.
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Old August 10th, 2007, 07:35 PM   #269
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Why don't we make a list of iconic restaurants/food joints in Iloilo...here's mine, just add ang kulang hehehe

Name of Restaurant Famous For
---------------------- ------------
Tatoy's - Lechon Manok/SeaFoods
Ted's Lapaz Batchoy - Lapaz Batchoy
Breakthrough - Seafoods (IMO cracked the dominance of Tatoy's)
Robertos - Hamburger
Glor's - Hamburger
Madge - Coffeeshop (tsismisan shop too)
Kongkee- Siopao
Summer House - Chinese Cuisine
Buho - Pancho/Teren-teren
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Old August 10th, 2007, 07:37 PM   #270
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Try Me - Ice Cream!
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Old August 10th, 2007, 08:20 PM   #271
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Quote:
Originally Posted by daks2003 View Post

I remember that jollibee tried to pirate lapaz batchoy and renamed it manila batchoy pero it was intended for their branches abroad,particularly north america tani hehehe of course, who would want to eat a "manila batchoy"? do you? hehehe

about pancit molo, wala gid sang store or any iconic figure nga matawag mo bala nga authority sa dish nga ini, that's why every household has its own version, some are weird though hehehe
i have this friend in Bacolod. She puts milk sa pancit molo ya. Kanamiiit. Pero ga disintegrate ang mga molo noodles kung kis-a. Nasobrahan dugay sa kaldero.
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Old August 10th, 2007, 08:42 PM   #272
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Quote:
Originally Posted by dexter06 View Post
i have this friend in Bacolod. She puts milk sa pancit molo ya. Kanamiiit. Pero ga disintegrate ang mga molo noodles kung kis-a. Nasobrahan dugay sa kaldero.
milk in pancit molo is a no-no! kon naga disintegrate and noodles, it is because they used more water than eggs when making the noodles.
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Old August 10th, 2007, 08:47 PM   #273
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Quote:
Originally Posted by daks2003 View Post
Why don't we make a list of iconic restaurants/food joints in Iloilo...here's mine, just add ang kulang hehehe

Name of Restaurant Famous For
---------------------- ------------
Tatoy's - Lechon Manok/SeaFoods
Ted's Lapaz Batchoy - Lapaz Batchoy
Breakthrough - Seafoods (IMO cracked the dominance of Tatoy's)
Robertos - Hamburger
Glor's - Hamburger
Madge - Coffeeshop (tsismisan shop too)
Kongkee- Siopao
Summer House - Chinese Cuisine
Buho - Pancho/Teren-teren

Fatima? ang sa tubang Sm delgado before.....
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Old August 10th, 2007, 08:47 PM   #274
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Originally Posted by dexter06 View Post
i have this friend in Bacolod. She puts milk sa pancit molo ya. Kanamiiit. Pero ga disintegrate ang mga molo noodles kung kis-a. Nasobrahan dugay sa kaldero.
Milk should be the last ingredient to be added. Few minutes lang, then you have to put a lot of powedered pepper para mabalance ang creamy na lasa.

When I cook pancit molo... I usually add milk to enrich the taste of the soup.
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Old August 10th, 2007, 09:50 PM   #275
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to add flavor to the soup, we boil bones (pork neck bones & chicken bones) and use the broth as the soup.

Last edited by adelro2049; August 10th, 2007 at 11:56 PM.
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Old August 11th, 2007, 05:33 AM   #276
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BUMP!

This article I think does prove that our cuisine is indeed "world class!"

==========================================================

Philippine Cuisine

I’d love to know what the Filipinos ate before the advent of the Spanish in 1521. After 300 years of rule, their cuisine has melded into a seamless pastiche of local food with Spanish overlays, in the same way that Goa’s cuisine has fused with that of Portugal.

I was startled, during a recent trip to Manila and Cebu, to hear about a Filipino bibinca, but it is not even the poor country cousin of our own rich, layered dessert, famously made with 40 eggs.

Baked in a clay bucket-shaped bhatti over coals, it is a rich bread, eaten with grated coconut and brown sugar. It is the quintessential festival food, eaten at Christmas time, which is to say, between September and February! Yes, the Filipinos take their Christmas celebrations seriously.

The one other familiar name was paella, which was, strangely, never offered on restaurant menus. What I did have was a glorious mixture of Western methods (stuffing a deboned mudfish with breadcrumbs and its own minced flesh, then deep-frying it after wrapping it in foil), Chinese touches like soy sauce and vinegar on the table, and what I suspect is the original Filipino cooking: cinigang — the local equivalent of Thailand’s tom yum soup, complete with fish sauce.

What struck me was that on a modernity scale, you’d find the Philippines and India very close together. You can get stone-ground flour in our metros, side by side with Serrano ham, in the same way that you can get hand-ground spices and Limburger cheese in Manila.

Thus, the hotel I stayed in, Philippine Plaza Sofitel, had a breakfast buffet that ran the gamut of Korean kimchi, Japanese tamago yaki and Indian akuri, but supermarket shelves would groan with the weight of packaged adobo spice.

Chicken adobo is something of a national dish, and is a clue to the people themselves. Cubed chicken and/or pork are stewed with garlic, bayleaf, vinegar and soy sauce. If it sounds as if the final product should be assertively Chinese, it is not.

Because rice is the staple in the 7,107 islands that go to make up the country, adobo made for dinner would have as much gravy as an Indian curry. However, if it is to be taken on a picnic, it would be crisp fried. The combination of pork and chicken in the same dish is not unusual in the Philippines: it occurs elsewhere too, with beef being added to the mélange as well.

Jollibee may be the most popular fast-food outlet, the one that gives McDonalds sleepless nights, but it is in Dad’s, Maxi’s and Aristocrat — all popular chains — where I sampled traditional Filipino food with live music.

The equivalent of palak pakodas — water spinach — batter-fried, crisp-fried chunks of pork, mixed vegetables in a sauce redolent of pork and fish sauce, all washed down with a live band that played requests at each table.

Neighbours of China, ruled by Spain and the United States, yet with their own identity, that’s the Philippines for you.
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Old August 11th, 2007, 07:13 AM   #277
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Quote:
Originally Posted by daks2003 View Post

I remember that jollibee tried to pirate lapaz batchoy and renamed it manila batchoy pero it was intended for their branches abroad,particularly north america tani hehehe of course, who would want to eat a "manila batchoy"? do you? hehehe

about pancit molo, wala gid sang store or any iconic figure nga matawag mo bala nga authority sa dish nga ini, that's why every household has its own version, some are weird though hehehe
Batchoy and pancit molo is already well known even in Manila. Lots of mid to high restaurant serves Pancit Molo.

We'll sang ara ko sa Iloilo I could say manamit ang Pancit molo sang JD's Bakeshop. You can try and compare that with others.

So far manamit ang pancit Molo na may milk. Nakatilaw ko sa sang namista ako sa isa ka banwa (I think Alimodian bla mo) kag ang mga katiyaan ko magluto sina may gatas gid.)
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Old August 11th, 2007, 07:27 AM   #278
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Quote:
Originally Posted by adelro2049 View Post
milk in pancit molo is a no-no! kon naga disintegrate and noodles, it is because they used more water than eggs when making the noodles.
Really ha. Daw nag-sopas na na sya.
I knew it, there was something wrong with it kung ga disintegrate. Thanks for that, Adelro.

Mmmm, pagkadto ko iloilo matilaw gid ko. Siguro sa Ted's Batchoy may Pancit molo man guro. Ill try to find out.
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Old August 11th, 2007, 07:29 AM   #279
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Quote:
Originally Posted by daks2003 View Post
Why don't we make a list of iconic restaurants/food joints in Iloilo...here's mine, just add ang kulang hehehe

Name of Restaurant Famous For
---------------------- ------------
Tatoy's - Lechon Manok/SeaFoods
Ted's Lapaz Batchoy - Lapaz Batchoy
Breakthrough - Seafoods (IMO cracked the dominance of Tatoy's)
Robertos - Hamburger
Glor's - Hamburger
Madge - Coffeeshop (tsismisan shop too)
Kongkee- Siopao
Summer House - Chinese Cuisine
Buho - Pancho/Teren-teren
Buto't Balat - Sisig
Fatima- Pancit Bihon
Tinapayan - Egg Scallion
Try Me - Halo-halo (esp the eat all you can/mix your own)
JDs - pancit molo (or Ocean City)
Tibiao - Teren-Teren
Wewins - Biscocho ( it was said duha ka version ang Biscocho amo ni ang isa and of Course ang isa amo ang sa Biscocho House) I'l post it here next time kung madumduman ko
Deocampos- Butter Scotch
Pinasugbo- ang sa may Jaro ( i forgot the name)
Pandesal- Legendary ang Pandesal ni Pa-a
Camp Jeffersons (bago nag ubauba) - namit ila di hototay
Lechon - Sugbahan Plaza (sayang wala na)
Sinigang - I definitely go for Buto't Balat of Port San Pedro Inn (ilonggo style with Batuan whether Fish/Shrimp)
Sinugba na Hito - Barbecue Park
Lecho Manok - Nenas Manokan ok man timpla
Soup No. 5 - so far manamit sa Single-Double hehehe ambot lang kung buhi pa ni "Michaels" ni bal-an
Barquillos- Deocampos

Quote:
Originally Posted by Hard Ball View Post
Fatima? ang sa tubang Sm delgado before.....
Yup... nice food there!
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Old August 11th, 2007, 07:29 AM   #280
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Gahirab tiyan ko magbasa diri. Basta pagkaon, Ilonggo cuisine guid man ang manamit iya.
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