Philippine Cuisine: Preserving Culinary Traditions

[lewdsaint]

Amo ini order ko sang nagligad adlaw

Chicago Thin Crust Pizza

[barbas_bigote]

ano pa gid iban pre?

[william :D]

Bulacan Traditional Food
photo by Ivan Henares

[william :D]

Bulacan Traditional Food
photo by Ivan Henares

[MatudNilaBaby]

Originally Posted by thumbs up

mine

DOG:kilawin,azucena,caldereta

eating dogs doesnt really give the filipino a good image especially in the western world where dogs are considered as a pet and not a dish. i hate it when filipinos flaunt that they have eaten dogs and it is the best meat especially when other nationalities are around.

how would you feel if people you know will tell you that hey you filipino people do eat dogs. is that true blah blah? i cant leave my dogs with you then, you might eat it. it sounds funny but its embarassing.

[OtAkAw]

I agree! Eating dogs is not even part of our culinary tradition. Parang dinadaan lang yan sa "Uy kumain ako ng aso, astig ako! Kain ka na rin!"

And besides, how can you eat dogsss????

[BergenScooterPatrol]

Andrew Zimmern: Filipino food is the 'next big thing'



By Veronica Meewes

Few types of cuisine are hard to find anymore. Mexican and Tex-Mex are readily available, Indian buffets are standard fare, sushi just seems to keep growing in popularity, and Chinese, Thai, and Vietnamese are easily accessible. And food experts claim that Peruvian and Korean cuisine are the fare du jour.

So what’s the next fad food? Andrew Zimmern, host of “Bizarre Foods” on the Travel Channel, has a theory: “I predict, two years from now, Filipino food will be what we will have been talking about for six months … I think that’s going to be the next big thing,” he told TODAY.com.

“I want to go on record — this is not something that’s hot now somewhere and will get hot everywhere else,” he said. “It’s just starting. I think it’s going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it’s all been exploited. The Filipinos combined the best of all of that with Spanish technique. The Spanish were a colonial power there for 500 years, and they left behind adobo and cooking in vinegar — techniques that, applied to those tropical Asian ingredients, are miraculous.”

Filipino cuisine has a variety of foreign influences. The impact of China is evidenced in their use of noodles (pancit), fried rice (sinangang) and spring rolls (lumpia), as well as the soy sauce and fish sauce found in many other dishes. Indonesian and Malaysian influence can be seen in the use of coconut milk and rice, particularly in desserts, as well as the use of chilis (though most Filipino food isn’t very spice-heavy).

The Spanish were responsible for bringing bay leaves, tomatoes and garlic, as well as the technique of sautéing with olive oil. Longanisa is a sweet pork sausage (similar to the Spanish longaniza) which can be found in Filipino dishes. Other Spanish dishes often found on Filipino menus are flan, paella, and adobo, a method of braising meat in garlic, vinegar, peppercorns, and soy sauce.

Filipino food isn’t on the radar of mainstream America, but Zimmern thinks that’s going to change. “San Diego is now a big enough ethnic population of Filipinos that chefs are going there and seeing stuff. I think it’ll creep up into Los Angeles and from there go around the rest of the country,” he foresees.

Cristina Quackenbush is the head chef and proprietor of Milkfish, a popular Filipino pop-up restaurant found inside Marie’s Bar, a Marigny neighborhood favorite in New Orleans. “I have grown up cooking Filipino food from my mother and learning homemade-from-scratch fare from my grandmother. She had 20 acres of land in which she had planted every fruit and vegetable you can think of!” she told TODAY.com.

Before relocating to New Orleans 12 years ago, Quackenbush lived briefly in San Diego, where she encountered most of the Filipino restaurants she’s seen in the States. “I also found a little one in Tennessee once,” she recalls. “I have not encountered any other than those! This is why I want to bring it to the forefront. It is such a wonderful cuisine that must be shared.”

Quackenbush’s menu at Milkfish is split into three categories: appetizers, small dishes and dinners. She also offers vegetarian twists on classic Filipino dishes, such as vegetarian mechado, which traditionally appears as a marinated beef dish. She describes her cuisine as the soul food of Southeast Asia. “I definitely think (Filipino food) is gaining popularity,” she affirms. “I have never encountered anyone that I have fed that did not like it!”

[freightrunner]

Ngekkk!!! Naunahan ako hehe. I-popost ko rin sana.

[william :D]

Katang
Marinduque Crab


Enter the katang, another crab local in Marinduque. The great thing about it though is that it's almost soft-shelled. Its shell is so easy to crack when cooked, it's like eating crablets.
Katang crabs don't grow big as well, but they grow fat and meaty in the clean Marinduque waters.
credits

[william :D]

Hardinera
Quezon Province Meatloaf


Hardinera, a famous meatloaf dish from the Quezon province
credits

[william :D]

A visit to the Bulalo Republic
Baliuag, Bulacan



Along DRT Highway in Baliuag, Bulacan, is a dining place frequented by locals and tourists alike. Aside from the good food and cozy ambiance,
the serving staff have a novelty of their own that keep customers coming back. The waiters are dressed as policemen, Meralco linemen, SWAT officers and
paramedics, each with his own bag of tricks to keep you entertained and make you dig deeper into your pockets for more substantial gratuities at the end of
your meal. For speedy service and entertainment, the good food becomes a bonus.
credits

[william :D]

Sweet Sweet Rice of Laguna



Popularly served during Misa de Gallo (Midnight Mass) - a tradition where Catholic devotees attend early morning masses from December 16 to 24 - is "bibingka"
, joined by the puto variety of "puto bumbong". "BIbingka", a type of pudding, is also common in Goan cuisine. Baked in clay ovens, this fluffy rice cake is also topped
with butter and grated coconut curds. Both dishes are keenly associated with the cool early morning weather of December that coincides with the warm anticipation for Christmas
source

[william :D]

A Taste of Baler's Ensaladang Pako
Baler, Aurora


source

[Pidjüng]

Capampangan Cuisine
Credit to Masanting By: Liz

Some of the Capampangan dishes not only Cabalen loves to eat but also now known by all of the Filipinos.

Corn Hot Dogs



Batsui




Mung Bean Soup (Sabo Balatong)




Clam Soup (Suam parus-parus)




Fermented Mustard Leaves (Burong Mustasa)




Adobong Kangkong (Sisig Kankong)




Sisig Puso ng Saging




Sinigang sa Sampalok na Isda





Sinigang sa Kamias Pork Liempo(belly) or Beef Shank




Bulanglang Paro (Prawn)




Pork Sizzling Sisig




Mixed Vegetables Stir-Fry




Calamari




Sweet Spicy Chicken Wings




Carrot Cake with Creamy Cheese Icing




Custard Cake




Pansit Bihon




Paksi (Paksiw)




Pork Dinuguan (Tidtad)




Pansit Bihon Guisadu




Pansit Palabok (Pansit Luglug)




Leche Flan




Cassava Pichi- Pichi




Pickled Papaya (Atsarang Kapaya)




Empanada



Tokwa't Babi




Fresh Vegetable Lumpia


Chicken Lemon Grass Soup (Lutung Sale Manok)



Spaghetti (Filipino Style)



Sauteed Silk Gourd with Egg Noodles(Ginisang Patola)



Adobong Pusit



Stuffed Eggplant (Tortang Balasenas)



Arroscaldo (Lelut Manok)



Sauteed Bamboo Shoot (Ginisang Labong sa Manok)



Sauteed Raddish (Ginisang Labanos)



Ampalaya with Ground Pork (Lagat Apalya)



Pickled Vegetable (Atsarang Gule)



Menudo



Biko



Beef Bistek (Bistig Baka)



Corn Soup (Suam Mais)



Pinakbet (Pakbet)



Sauteed Squash



Pork in shrimp Paste (Begukan)



Tinolang Manok



Bulalo (Nilaga)



Ox Tounge with Cream of mushroom(Lengua Estufadu)



Sipo Quail Egg



Braised Pork Hock (Pork Hamonado)



Kare- kare



Stew (Kaldereta)



Pochero



Chicken Adobo (Lutong toyo)



Chicken Curry



Chicken Estofado

__________________

[william :D]

parekoy mas okay siguro kung hatiin mo yung posts mo para mas madaling mag'load yung page, sayang kasi hindi ko rin makikita kasi ang tagal mag'load kaya ini'stop ko na. 5-7 picture/post siguro okay na

[freightrunner]

Originally Posted by lewdsaint

Amo ini order ko sang nagligad adlaw

Chicago Thin Crust Pizza

Huh? Thin crust pizza is a New York original. It's the deep dish pizza that is as Chicago as the Bulls are...and BTW original pinoy foods dapat ang pino-post at hindi yung mga foreign. Just a thought.

[Pidjüng]

The Quest for the Sinangag Fest
June 20, 2012

You can never have too much sinangag. That’s why Clara Ole made sure you get your fill at The Clara Ole Sinangag Fest! This delectable fried rice tour will go to Pampanga, Olongapo, Gma and Cavite in a nationwide search for the region’s best sinangag recipes.
The top 20 winners per region will go on and cook for their region’s Sinangag Fest. This gives their signature sinangag a chance to be featured in the Top 100 Sinangag Recipes of the country. Fried rice enthusiasts from Davao and Cebu can join the lip-smacking affair by submitting their original sinangag creations via the Clara Ole Sinagag Fest Facebook app. Click here.

[pulsephaze22]

Originally Posted by kiretoce

Wala lang....

I think Pinoy food will never attain "haute cuisine" level, it takes all the fun, enjoyment, and satisfaction of eating home cooked meals out of it. Would you eat highfalutin descriptions such as "adobo in a balsamic glaze reduction," or "kare-kare with a peanut infused foam," or "bistek with caramelized onions drizzled with a soy sauce and kalamansi emulsion vinaigrette?"

I actually made a Filipino fusion dish when I joined a cooking competition during my freshmen year in College and it won 1st prize. Believe it or not, it's Adobo Chicken Barbecue with Balsamic Reduction. It's a cross between Hawaiian Chicken barbecue and our very own Adobo glazed with Balsamic reduction. I also made Mixed Green Salad in Calamansi Vinaigrette topped with crushed peanuts and tinapa flakes. And boy I was surprised that it did appealed to the scrutinizing palates of the judges!.

So my take is that, it can definitely penetrate the Haute cuisine standards. Just learn to play with your food.

[Pidjüng]

Pride in Our Past : PAMPANGA CULINARY HERITAGE TOURS


“Breakfast in the middle of the rice field, then Lechon for lunch, and end the day with a plate of sisig and a stick of chicken tail. “ And that’s how Poch Jorolan described what the Pampanga Culinary Heritage Tour would be like. I was hooked. And I booked it. Who could pass up a culinary tour in the province known as the “culinary capital of the Philippines”?


The province of Pampanga, located in the Central Luzon region, is approximately 65 kilometers from Manila, a 2 to 3 hour drive northwards. It is bounded by the provinces of Bataan, Zambales, Bulacan and Tarlac, my home turf growing up.
“Pampanga was established along the banks (“pampang”) of a great river, that was to shape its history, the Rio Grande de la Pampanga.” Its inhabitants are known as Kapampangans (also spelled “Capampangan” ), and so is their dialect.
If you only have time for ONE out-of-town guided tour when you visit the Philippines, make it a Pampanga Culinary Heritage Tour. This is probably one of the best representatives of what the Philippines is all about. Food, historical sites, family heritage, and charming, friendly folks who warmly open their homes to you.



Sans Rival for breakfast? Or perhaps a platter of “turrones de casoy” ? So you’re breaking all the rules here, but when was the last time you had something this sinful for breakfast? Well, then it’s time to live a little.
Poch Jorolan, tour operator of Pampanga Culinary Heritage Tours met us promptly for breakfast. First stop was the famous Ocampo Lansang Delicacies, well known for their nougat-like delicacy “turrones de casoy” in the town of Santa Rita.
Our hosts brought out a large “Sans Rival”. This is a cake torte made of several layers of crisp meringue and finely chopped cashew nuts . Once out of the old-fashioned ovens , the thin, crisp meringue layers are slathered with rich buttercream, and topped with a golden butter icing that probably all the angels in heaven created. It was absolutely amazing!
I have baked Sans Rival before, but this one literally “takes the cake” in excellence. What was even more exquisite about this cake torte was that inspite of the warm, tropical weather the butter icing remained rigid and stayed in shape.





These were honey-like chopped cashew nuts, cooked peanut brittle style, shaped in long, slim sticks, then wrapped in a thin, paper-like wafer. The sweet cashew in honey contrasted well with the simple, sheer wafer.
“Turrones de casoy” are an age-old delicacy in Pampanga, that was Spanish-inspired. A Catholic nun from the Domenican order taught founder Felisa Lansang the original recipe for making this Spain-inspired sweet delicacy.
“We have never changed the recipe, nor the ingredients. We never do shortcuts . We never compromise quality. And we stick to using real butter,” proudly declared Mr. Ramon Ocampo, of the family Ocampo-Lansang that owns this “turrones de casoy” business, which has been around since 1920.
The home business has a store-front which sells all sorts of Pampango delicacies: caramel boat tarts, uraro cookies, turrones de casoy and Sans Rival cakes in different sizes. They are open daily, during business hours. Order ahead though, especially during the holidays. I bought a ton of sweet treats to bring back home to my family.




Soon after that dessert-breakfast, off we drove to the next delicious stopover on the itinerary. Ever seen “burquillos” (say ‘bur-kill- yos’ ) being made right before your eyes? I used to enjoy eating these crisp, buttery cylindrical cookie treats as a child. It was so much part of our hometown culture that I never bothered to ask how it was made.
And here before me was the “barquillera” (woman who makes the “burquillos”) herself. Aling May Mercado (“Aling” is a respectful way to address elder women in Filipino culture) of the home business “Santa Rita Burquillos”, was busy churning out her buttery treats right in front of me. Aling May said she makes 1,000 pieces a day, 7 days a week. The craft was taught by her grandmother and she has been at it for the past 20 years, starting as early as 4 AM in the morning everyday.
Aling May stirred a rich, thick, golden yellow batter made of eggs, butter and flour. Then poured a cup or so into the “barquillero” , a heated flat contraption that looks like an ancient sandwich-maker. She quickly took out the flat-crepe and rolled it up in a long sphere-like stick. Gosh, the whole place smelled of delicious butter, it was like a dream!




Soon the best part began. The burquillos started to get crisp. Once they were hard and crunchy, it was ready. Aling May dropped the long, thin, wafer-like burquillos into a tub, beside the other newly made ones. And moved on to making the next burquillos. And the next. And the next. Till she had a large big batch of burquillos inside the square plastic tub.
She offered us some. I took one. It was still warm . I took a bite, and I was smitten. I was in burquillos heaven. It was pure butter! I had no shame. I took a second. And a third. And as we were running out the gate to move on to the next destination, I grabbed a few more buttery treats for the trip in the car.




Our next stop was unexpected. We drove through narrow streets, more twists and turns. And then, out of nowhere there appeared this vast gorgeous house right smack in the middle of a rice field. The beautiful home was a paradise in the middle of farm.


We were at “ Bale nang Juan” (Capampangan for Juan’s house). This is a private farm that is opened up to select friends of the owner’s family and to artists’ groups. Private arrangements can be made for parties of 20 or a little more and they can serve brunch or picnic fare.


Bale nang Juan was quite a site. The house is large, well-ventilated. There was a semblance of antiquity around. Beautiful wooden furniture pieces, a combination of Asian –Filipino influences and some Spanish-inspired touches were everywhere. Large paintings and artworks in various mediums, by several noted artists adorned all the walls. It was refreshing to behold The vast outdoor lawn connects to a rice field. Our tour guide, Poch, mentioned that on occasion, he has participated in a “planting rice” tradition during some events here.






__________________

[dherish09]

Yes