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View Poll Results: Is Filipino food a world cuisine?
DEFINITELY!!! 164 74.55%
NO WAY!!! 56 25.45%
Voters: 220. You may not vote on this poll

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Old December 2nd, 2011, 10:54 PM   #7661
Hawili Hurom
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DISCOVER... PANAY ISLAND by Hawili Hurom
MENUDO GIKAN SA KUSINA NI TATAY
Btac.Viejo,Iloilo
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Old December 2nd, 2011, 10:54 PM   #7662
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DISCOVER... PANAY ISLAND by Hawili Hurom
TUYO/TABAGAK/HAWOL HAWOL
OTON, ILOILO
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Old December 2nd, 2011, 10:56 PM   #7663
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DISCOVER... PANAY ISLAND by Hawili Hurom
PINIRITO NGA ISDA GIKAN SA KUSINA NI TATAY
Btac.Viejo,Iloilo
By Mitz Babunas
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Old December 2nd, 2011, 10:57 PM   #7664
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DISCOVER... PANAY ISLAND by Hawili Hurom
SAWSAWAN NGA KALAMANSI WITH KATUMBAL
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Old December 3rd, 2011, 06:06 AM   #7665
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Wanna dare eat this giant burger? Only at Buglas Coffee Bar where good food meets good coffee experience...





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Old December 3rd, 2011, 06:09 AM   #7666
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By the way, Buglas Coffee Bar does have a dare for patrons and guests so if you are in Bacólod or will drop by Bacólod, go na...

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Old December 3rd, 2011, 06:39 AM   #7667
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Quote:
Originally Posted by RepublicaNegrense View Post
By the way, Buglas Coffee Bar does have a dare for patrons and guests so if you are in Bacólod or will drop by Bacólod, go na...

daw Man Vs. Food nga challenge ba...namit gid na guro mo..
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Old December 3rd, 2011, 08:33 AM   #7668
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Quote:
Originally Posted by arcabe View Post
daw Man Vs. Food nga challenge ba...namit gid na guro mo..
Kung makapanaog ka Nong haling sa Silay, try mo ila challenge. Mind you, good for 8 persons ang isa ka burger.
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Old December 3rd, 2011, 08:36 AM   #7669
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Ilonggos gastronomical flavors and one of my favorites;


From WORLD CLASS CHEFS
Elgin G.H. Aguilar

an Ilongga

As describe by him in his food blog.

Kinilaw na Pasayan


KINILAW NA PASAYAN (Esca's Restaurant). This is my latest discovery of seafoods in Iloilo, also known as Enchaladang Hipon. This dish makes one's mouth watery just by glancing at it. What more if you get the chance to savor it when you visit Iloilo.


Up close, one will notice the soupy coconut milk working in tandem with a bite of white vinegar. The usual raw shrimps supposedly "cooked" by or marinated in vinegar tasted sweet. Added freshly chopped hot red pepper and red onions spice up the dish. Finally, topping up the dish are slivers of green mango adding zing to the kinilaw! One can substitute fresh shrimps with other seafoods such as fresh tuna or fresh anchovies. Only one's imagination limits the kind of fresh seafoods one can use in making kinilaw or enchaladas.


One may pair up this fusion kinilaw na pasayan with crispy kangkong prepared the tempura way. Now, isn't that Ilonggo cuisine versatile or what? The newer generations of chefs are more up to fusion cooking than being traditional. Mind you, I like traditional cooking but, it makes me more excited to see and taste fusion cooking.
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Old December 3rd, 2011, 08:52 AM   #7670
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Speaking of Fusion Cuisine, here's an Asian fused with Italian cooking at Mushu Restaurant Bacólod... beef teriyaki pizza.

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Old December 3rd, 2011, 08:56 AM   #7671
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Asian Cuisine at Mushu

Char Kway Teow


Salt and Pepper Tofu


Beef Rendang


Wok-fried Rice Toppings
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Old December 3rd, 2011, 08:58 AM   #7672
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From WORLD CLASS CHEFS
Elgin G.H. Aguilar
an Ilongga


As describe by him in his food blog.

Ginataang Langka with tugabang (saluyot)



GINATAANG LANGKA. Fresh green jackfruit is best cooked with gata or coconut milk. They are available whole slices, big chunks and chopped. Depending on how you will prepare them, that dictates which one you will buy. Big chunks are usually good for KBL or guinataan. Smaller slices for nilaga and, chopped green langka is good for guinisang monggo.




Looking closely, I cooked langka with saluyot (tugabang, jute leaves) with guinisang baboy or pork. To add zing, one can add red hot pepper. To begin cooking, one has to boil langka until tender. In a separate pan, saute garlic and onion, then add pork or shrimps. When meat is brown, add cooked langka and add gata. Let it boil for about 5 minutes, then add saluyot and hot pepper. Adjust taste with salt and pepper. In another 3-5 minutes of boiling, your ginataang langka is ready to be served!
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Old December 3rd, 2011, 08:59 AM   #7673
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My personal favorite among the dessert items in Mushu...

Chocolate Banana Spring Roll w/ Vanilla Ice Cream

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Old December 3rd, 2011, 09:01 AM   #7674
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DISCOVER... PANAY ISLAND by Hawili Hurom
KINILAW NGA TUNA - LUTONG BAHAY
ILOILO CITY
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Old December 3rd, 2011, 09:02 AM   #7675
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Other Dessert Food at Mushu

Supreme Halo-Halo


Churros con Chocolate y Vanilla


Banana Butella French Toast
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Old December 3rd, 2011, 09:02 AM   #7676
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DISCOVER... PANAY ISLAND by Hawili Hurom
HOME COOKED SISIG - ILOILO CITY
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Old December 3rd, 2011, 09:04 AM   #7677
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SANTOL KAG INDIAN MANGO SA SAGWA SANG ILOILO CITY HIGH SCHOOL
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Old December 3rd, 2011, 09:05 AM   #7678
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Appetizers at Mushu

Crisy Pork Hock


Grilled Bangus Belly Salad
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Old December 3rd, 2011, 09:05 AM   #7679
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From WORLD CLASS CHEFS
Elgin G.H. Aguilar
an Ilongga


As describe by him in his food blog.

Ginataang Alimango

Once in a while, I have cravings for crabs concocted with tambo or labong (bamboo shoots), saluyot or jute mallow and grated sweet corn. Adding gata or coconut milk is an option but, in my case, I always add the latter ingredient to make the dish more savory. This dish visits our dinner table at least, once a month during crab season. I do not venture buying crabs during off season as they are lean (less crab fat). Let’s check it out, if you may.


ALIMANGO SA LABONG AT SALUYOT. We have an all-year-round supply of crabs here in Ontario. Especially this kind, Dungeness crab from Vancouver, B.C. This kind of crabs populates the Pacific Northwest states of US including westcoast Canada. A bit pricey, as well but, if you get them at the right season, one piece is enough for one person as they are quite big (it can measure up to 9 inches in size from one claw to the other).





The crab meat has delicate flavour with a hint of sweetness and, combined with labong (bamboo shoots), saluyot (jute leaves) and gata, a perfect seafoods meal just like back home. Nowadays, fresh tambu is almost available all year round here in Ontario. Gone are the days when we just settle for the stinky canned bamboo shoots. And, so it with fresh saluyot. Finally, this dish is spiced up with fresh hot pepper for those who loves their ALIMANGO SA LABONG AT SALUYOT spicy!
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Old December 3rd, 2011, 09:07 AM   #7680
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Top Cocktail Drinks at Mushu

Tokyo Pop


Lychee Mojito


Purple Ninja
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