Kumain.com » Articles

Sinigang Recipes

Tanya — Tue, 27 Jul 2010 05:00:45 +0000

Pork Sinigang

Soup Sinigang

Shrimp Sinigang

Spareribs Sinigang

Fish Sinigang

Beef Sinigang

Chicken Sinigang

Mushroom Sinigang

Tsinay Vegan: Sinigang na Kabute

Mixed Meat Sinigang

Corned Beef Sinigang

Vegetable Sinigang

Jujumonkey’s River Spinach in Tamarind Soup Base (Sinigang na Kangkong)

1001 Adobo Recipes

joanna — Tue, 15 Jun 2010 13:22:21 +0000

There could be as many recipes of the Filipino Adobo as there are Filipinos. In this post, we will try to gather 1001, and possibly more versions of the Filipino Adobo in the quest for what makes a true filipino adobo. If your Adobo recipe is not listed here, you can share it using the comment box below or email me a link for inclusion.

If our national dish should be adobo, how do you think it should be made?

Chicken Adobo

Pork Adobo

Duck or Quail Adobo

Beef Adobo

Mixed Meats Adobo

Vegetarian Adobo

Fish and Seafood Adobo

Shrimp Adobo

Adobong Sugpo

Shellfish Adobo

Squid Adobo

Rice Adobo

Tofu Adobo

Krishna’s Tofu Adobo

69 Street Foods Known in The Philippines

jay — Thu, 08 Apr 2010 07:16:13 +0000

Street foods are food available from a street side vendor, often from a makeshift or portable stall. While some street foods are regional, many are not, having spread beyond their region of origin. The food and green groceries sold in farmers’ markets may also fall into this category, including the food exhibited and sold in gathering fairs, such as agricultural show and state fair. Most street food is finger. Food and green groceries are available on the street for a fraction of the cost of a restaurant meal and a supermarket. According to the Food and Agriculture Organization, 2.5 billion people eat street food every day.

Street Foods Known In The Philippines

Ice Candy
Ice Candy known internationally as Popsicle, It is just frozen juice in a plastic, the end of which you nibble on to suck the ice candy. You can find them in different flavors. The most famous flavor are mango, ube (purple yum), buko (coconut) and Chocolate.
Dirty Ice Cream
Sorbetes is the native name of the dirty ice cream. Sorbetes is homemade ice cream and sold by the vendor to their colorful push carts. It was called dirty ice cream because it is sold to streets. The Filipino ice cream is less creamy due to less use of cream and milk and more water.
Fish Balls
Fish balls are somewhat flat in shape and most often made from the meat of cuttlefish or pollock. It is usually served in skewers with a sweet and spicy sauce or with a thick black sweet and sour sauce.
Squid Balls
Squid balls are made with squid or cuttlefish meat, deep fried and served in skewers with a sweet, sour or spicy sauce.
One Day Old Chick
One day old chicks are actually rejects from poultry farms. They only choose the female chicks for egg productions and the male chicks ends up as “One-Day Old Chicks”. The baby birds are eaten batter-fried. You eat the whole chick because the bones are so soft. A person usually dips the chicks in vinegar and/or red chili sauce.
Kikiam
Kikiam ground pork/fish and vegetables wrapped in bean curd sheets, deep-fried and served with sweet, sour or spicy sauce. Those in the street are seafood-based, usually made of fish meat and cuttlefish
Inihaw Na Daing Na Pusit
Inihaw na daing na pusit is a dried squid put to skewers and grilled.
Chicharon baboy
Chicharon baboy made of pork skin and some fat boiled, seasoned, sun dried and deep-fried.
Chicharon manok
Chicharon manok made of chicken skin and some fat boiled, seasoned, sun dried and deep fried.
Chicharon bituka
Chicharon bituka are made from pork or chicken intestines.
Chicharon bulaklak
Chicharon bulaklak are also made from pork or chicken omentum. The omentum seems to be a fat-filled sac covering the small intestines. Bulaklak means flower, it is called chicharon bulaklak because it looks like a flower.
Balat Ng Baboy
Balat Ng Baboy means Pig’s Skin which are marinated and put to skewers and grilled.
Isaw/IUD
Grilled Isaw pig’s/Chicken large intestine boiled until tender then grilled. This is probably the most sought and most popular street food in the Philippines.
Walkman
Walkman is pig’s ear marinated, put to skewers and grilled.
Baga
Baga is grilled or deep fried pig’s lung.
Barbeque
Barbeque is marinated pork or chicken pieces grilled on skewers.
Leeg ng manok
Leeg ng manok is a grilled chicken neck.
Ulo ng manok
Ulo ng manok is the grilled head of the chicken also Known as helmet.
Pwet ng manok
Pwet ng manok grilled chicken’s ass.
Balun-balunan
Balun-balunan grilled chicken gizzards. In Visayan region this is called Batikolon.
Atay ng manok
Atay ng manok is chicken liver marinated, put to skewers and grilled.
Butse
Butse is deep fried crop of a chicken. The crop is a kind of bag in a bird’s neck where food goes before it is completely digested.
Abnoy
Abnoy is an unhatched incubated duck egg or bugok which is mixed with flour and water and cooked like pancakes.
Adidas
Adidas is chicken feet, marinated and grilled or cooked adobo style.
Balut
Balut is hard-boiled duck egg with fetus.
Banana cue
Banana cue is deep-fried saba (banana) covered with caramelized brown sugar.
Batchoy
Batchoy is miki noodle soup garnished with pork innards (liver, kidney and heart), chicharon (pork skin cracklings), chicken breast, vegetables and topped with a raw egg; origin traced to La Paz, Iloilo.
Betamax
Betamax is curdled chicken or pork blood, cubed and grilled.
Binatog
Binatog is boiled white corn kernels, sugar, grated coconut and milk.
Bopis
Bopis is minced pig’s heart and lungs sauteed with garlic and onion and seasoned with laurel, oregano, bell pepper and vinegar.
Calamares
Calamares or squid ring is deep-fried squid in batter.
Calamay
Calamay is glutinous rice cakes; varieties all over the country.
Camote cue
Camote cue is deep-fried camote (sweet potato) covered with caramelized brown sugar.
Carioca
Carioca is deep-fried glutinous rice flour cakes served on skewers.
Cheese sticks
Cheese sticks is deep-fried cheese wrapped in lumpia (spring roll) wrapper.
Chicken balls
Chicken balls is balls made with chicken meat, deep fried and served in skewers with a sweet, sour or spicy sauce.
Balat Ng Manok
Balat ng manok chicken skin battered and deep fried.
Empanada
Empanada or Batac is pork longganiza, egg and grated green papaya in a rice flour shell, deep-fried and served with vinegar.
Goto
Goto is rice porridge or congee cooked with beef tripe.
Halo-halo
Halo-halo is translated as “a mix of many things” or “an assortment,” it is a dessert topped with shaved ice that may contain sweetened saba (banana), camote, macapuno (young coconut), kaong, nata de coco, pinipig (rice crispies), gulaman (agar), sago (tapioca balls), brown and white beans, garbanzos, ube (purple yam), and leche flan (creme brulee), with milk and sugar; Pampanga has three popular versions in Guagua, Arayat and Angeles which may include pastillas, crushed white beans and corn.
Hepalog
Hepalog is hard-boiled duck eggs dipped in orange batter and deep-fried.
skrambol
Iskrambol or scramble is frostiest; shaved ice, diced gulaman, sago and condensed milk.
Kudil
Kudil is deep-fried pork skin.
Kutsinta
Kutsinta is steamed bahaw (boiled rice) with lye and brown sugar; has a gelatinous consistency.
Kwek-kwek
Kwek-kwek is hard boiled chicken eggs dipped in orange batter and deep-fried; also used for quail eggs but some say the correct term for the quail egg version is tokneneng.
Lomi
Lomi is noodle soup made with thick fresh egg noodles or lomi.
Longganiza
Longganiza is pork sausage grilled or fried on a skewer.
Lugaw
Lugaw is rice porridge or congee; varieties include arroz caldo (with chicken and kasubha) and goto (with beef tripe).
Lumpia
Lumpia is spring rolls; varieties include lumpiang basa; lumpiang hubad – fresh spring rolls wothout the wrapper; lumpiang prito; lumpiang sariwa – fresh srping rolls; lumpiang shanghai; lumpiang ubod; and turon. Vegetables and some meat wrap inside a lumpia wrapper and then deep fry.
Mais
Mais is boiled sweet corn seasoned with salt, butter or margarine.
Mais con yelo
Mais con yeloi s sweet corn, milk and sugar topped with shaved ice.
Manggang hilaw
Manggang hilaw is green mango served with bagoong (shrimp paste).
Mani
Mani is peanuts either boiled, roasted or deep-fried and seasoned with garlic and salt.
Nilupak
Nilupak is mashed kamoteng kahoy (cassava) or kamote (sweet potato) with brown sugar and served with butter or margarine.
Palitaw
Palitaw is glutinous rice flour pancakes topped with grated young coconut, sugar and roasted sesame seeds.
Panara
Panara is deep-fried crab and grated green papaya empanda sold in Pampanga during Christmas season.
Pares
Pares is translated as “pair,” means the pairing of rice with beef; beef pares is characterized by very tender meat, usually with a lot of litid (ligaments).
Penoy
Penoy is hard-boiled duck egg without fetus.
Proven
Proven is hard portion of chicken entrails that is marinated and grilled, battered and fried or cooked adobo style.
Inihaw Na Pusit
Inihaw Na Pusit is squid grilled on skewer.
Puto
Puto is steamed rice cake.
Puto bumbong
Puto bumbong is purple glutinous rice snack cooked in a special steamer.
Sapin-sapin
Sapin-sapin is layered glutinous rice and coconut milk cake usually topped with grated coconut and latik (residue from coconut oil extraction); different flavor per layer such as ube (purple yam) and macapuno (young coconut).
Siomai
Siomai is steamed pork dumplings.
Siopao
Siopao is steamed pork buns.
Suman
Suman is glutinous rice snack steamed in banana or coconut leaves; varieties include binagol (Leyte) made with glutinous rice, gabi (taro), coconut milk and chocolate; budbod sa kabog (Tanjay, Negros Oriental) which uses millet instead of glutinous rice.
Tokneneng
Tokneneng is hard boiled quail eggs dipped in orange batter and deep-fried; also called kwek kwek by others.
Tupig
Tupig also known as Itemtem is glutinous rice, grated mature coconut, coconut milk and molasses rolled in banana leaves and grilled; varieties in Pangasinan, Ilocos Norte (Batac) and Isabela.
Turon
Turon is saba (banana) with with sugar and sometimes langka (jackfruit) wrapped in lumpia (spring roll) wrapper and deep-fried.

10 Famous Filipino Dishes

faye — Fri, 04 Dec 2009 03:01:14 +0000

10. Pancit

It is difficult to point to one noodle dish and call it pancit. Pancit may be made with rice noodles, wheat noodles, or noodles derived from another source of starch. It may be served with a dry sauce, a thick sloppy sauce, or even a broth or soup. Toppings for pancit are incredibly varied, including things like hard boiled eggs, shredded meat, and finely sliced vegetables, and the flavors of this dish are quite diverse.

One common variant of pancit is pancit bihon, which is made with extremely thin rice noodles, soy sauce, citrus, sliced meats, and vegetables. Many versions of pancit incorporate multiple meats; pork, shrimp, and beef are all common. Sauces can be spicy with chilies, rich with ground peanuts, or savory as a result of the addition of soy sauce.

9. Pork Barbecue

Pork barbecue is a fast selling street food item. It’s easy to cook and convenient for the hungry customer. It is very common on the sidewalks, outside the schools, offices and you can also find this at the native restaurant in the Philippines. This dish Often serve at a house party like birthday, wedding, anniversary etc.

8. Chicken Inasal

When Spaniards colonize the Philippines they discovered this mouthwatering dish in Bacolod. They assumed that the chicken they taste was roasted so they called it “Asar”. Asar is the Spanish word for roasted. The natives of Bacolod adopted the word but they could not pronounce the word “R” at the end. So the “Inasal” word was born.

Chicken Inasal is marinated in native herbs and spices, skewered on bamboo stick, and then basted with achuete and grilled. This was always been beloved staple of the Bacolod cuisine.

7. Kilawin

The basic ingredient of kilawin is usually pork or tuna. With several spices such as ginger, garlic and the local sili, it is then “cooked” with vinegar and/or the Philippine lemon called kalamansi. Vinegar and/or kalamansi cook the basic ingredient. The best type of kilawin is made with fresh tuna.

6. Sisig

sisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milk fish (bangus), and mussels.

5. Crispy Pata

Crispy pata means deep fried pata with a crunchy rind and soft and moist meat inside. Pata is the front or hind leg of the pig. In the Philippines, that means the leg and the trotters (knuckles).

4. Kare-Kare

Kare-kare is a rich and meaty Filipino stew of oxtails, green beans and eggplant in a sauce thickened with peanut butter. Served on special occasions or as a Sunday meal, kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang.

3. Lechon

Lechon is the Spanish word for suckling pig. In the Philippines it is connoted with a roasted whole pig or lechon baboy. The process of lechon involves stuffing of lemon grass, garlic, soy sauce, salt, thyme vinegar and black peppercorn after that the whole pig/piglet is slowly roasted over charcoal. A small pig is roasted for about 3-4 hours and the larger one takes about 5-6 hours. This day-long and arduous method of roasting leaves a crispy skin and very moist meat inside.

2. Sinigang

Sinigang is a Philippine dish consisting of meat or seafood and vegetables simmered in a sour broth, often with a base of rice washing. The sour soup goes well with rice, the staple food of all Filipinos. Fish, pork, chicken, shrimp, or beef may be used for sinigang. There are usually leafy vegetables like gabi (taro), siling labuyo (red chili), or malunggay leaves, or kangkong (water spinach). Other vegetables cooked in sinigang may include okra, radish, eggplant, tomatoes, sitaw (snake beans), and string beans. The vegetables are chosen to complement the dish’s flavor.

1. Adobo

Adobo is Spanish for seasoning or marinade. The noun form describes the marinade or seasoning mix. Meat marinated or seasoned with an adobo is referred to having been adobada. Adobo relates to marinated dishes such as chipotles en adobo, which are chipotle chili peppers marinated in a rich, flavorful, tomato sauce. Adobo is prepared in regions of Latin America and Spain, and forms with the same name but with different cultural roots, are prepared in regions of Asia Pacific. Pork, spices, and especially red pepper are used.

Sources

Appetizing Pulutan

joanna — Thu, 03 Dec 2009 08:32:36 +0000

Pulutan is a Filipino term use to accompany with an alcohol drink. Pulutan is actually a dry finger food like chips, nuts, meat, and fish prepared by raw, steamed or fried. Basically anything that is good to accompany with a beer is a good pulutan. Most pulutan are salty, fatty, and textured, making them good complements to the taste of alcohol. With the establishment of high-class drinking places and the opening of bars and restaurants, the pulutan has been elevated somewhat to an appetizer status in menus.

Origin

The art of eating “pulutan” during drinking session may be attributed to the Spanish culture of tapas-tapas. Pulutan is any cooked dish (meat, chicken, pork, seafood) taken with wine, beer, liquor during a drinking session. However, the tapas in the Spanish cultural scheme of things became a non-drinking food somewhat similar to an American beef jerky, and the emergence of pulutan as a distinct cuisine centered on alcohol became the norm in the Philippines. Pulutan is an enigma as it is distinct from regular meals and merienda. As a matter of fact, some of the pulutan cuisine became regular meals themselves (i.e. sisig and barbecue) or pulutan itself became the centerpiece of an occasion (i.e. fiestas and birthdays).

The art of cooking pulutan has evolved and controversial partly because of the use archaic methods as well as exotic animals. Poor people, particularly in the rural agricultural areas tend to develop unique dishes mythified for their potency and hidden “aphrodisiac” powers. “Camaro,” which are field crickets cooked in soy sauce, salt, and vinegar, became popular in Pampanga; “papaitan,” which is goat or beef innards stew flavored with bile that gives it a bitter taste; Soup No. 5, which is a soup made out of testicles that can be found in restaurants in Binondo, Manila; “asocena” or dog meat popular in the Cordilleras; and “pinikpikan” chicken where the chicken has been beaten to death to tenderize the meat and to infuse it with blood. It is then burned in fire to remove its feathers then boiled with salt and pork.

Pulutan Best For

Beer

Gin or Tequila

Rhum

List of Pulutan

Sisig
sisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milk fish (bangus), and mussels.
IUD/Isaw
Grilled Isaw or Inihaw na Bituka ng Baboy is pig’s large intestine boiled until tender then grilled. This is probably the most sought and most popular street food in the Philippines.
Inihaw na Liempo
Inihaw na Liempo or Grilled Pork Belly needs no introduction at all. The name of the dish already defines itself. This is one good food for its simple preparation and magnificent taste.
Tokwa’t Baboy
Tokwa’t baboy is a dish composed of boiled pork (either or both pig’s ears and pork belly usually) and fried tofu. The sauce made of vinegar and soy sauce gives life to this dish. Generally, this is considered as an appetizer and a side dish. Most people like to have their Tokwa’t Baboy with beer or wine by the side while others love to have it with rice porridge such as Arroz Caldo, Goto, or a simple lugaw.
Adidas (Chicken Feet)
As a typical Filipino food, Chicken feet can be seen in the streets of Manila and are mostly sold as a street food. This part of the chicken has little meat (with majority of the edible meat consist of the skin and tendons) but is still consumed mostly as “pulutan” (appetizer).
Chicharon Bulaklak
Chicharon bulaklak is deep fried pig or cow intestine prepared similar to that of Chicharones or Pork Cracklings (Pork Rinds). This dish is usually served as an appetizer or “pulutan” and is best when accompanied with beer.
Kilawin
The basic ingredient of kilawin is usually pork or tuna. With several spices such as ginger, garlic and the local sili, it is then “cooked” with vinegar and/or the Philippine lemon called kalamansi. Vinegar and/or kalamansi cook the basic ingredient. The best type of kilawin is made with fresh tuna.
Papaitan
Papaitan or pinapaitan is a sampalok and bile flavored stew of tripe and innards. It is either an ox or goat. (baka or kambing). This dish is popular with those who love drinking liquor.
Chicharon
Chicharon is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.
Cheese Stick
Cheese Stick is made of cheddar cheese wrap in lumpia wrapper and deep fry.
Calamares
Calamares (Squid Rings) or fried breaded squid is a simple squid. It is compose of squid slice into rings and put to batter then deep fry.
Crispy Pata
Crispy pata means deep fried pata with a crunchy rind and soft and moist meat inside. Pata is the front or hind leg of the pig. In the Philippines, that means the leg and the trotters (knuckles).
Inihaw na Isda
Inihaw na isda is fish stuffed with onion chives or lemon grass and tomatoes with salt and grilled. Any kind of fish is perfect Inihaw but the best fish are Tuna and Bangus (milk fish).
Pork Barbecue
Pork barbecue is made of pork belly marinated, slice to bite size, put to bamboo skewers and grilled.
Inihaw na Balunbalunan
Inihaw na balunbalunan(grilled chicken gizzard) is made of chicken gizzard, marinated, put to bamboo skewers and grilled.
Bicol Express
is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chilies (siling mahaba in Tagalog), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have evolved from gulay na may lada, another Bicolano dish which is nowadays also presented as one of the many variants of Bicol Express.
Inihaw na Pusit
Inhaw na pusit is a grilled squid marinated to soy sauce, vinegar, calamansi and sugar.
Inihaw na Manok
Inihaw na manok is chicken stuffed with lemon grass or onion chives, tomatoes, seasoning and grilled over charcoal.
Camaro
Camaro is field crickets cooked in soy sauce, salt, and vinegar.
Soup No. 5
Soup no. 5 which is a soup made out of cows’ testicles.
Pinikpikan
pinikpikan is a chicken beaten to death to tenderize the meat and to infuse it with blood. It is then burned in fire to remove its feathers then boiled with salt and pork.
Peanut
Fried peanuts on garlic
Chips
Chips that are which Filipino can buy to its nearest sari-sari store.
Fries
Fries is made of potatoes chop into sticks, marinated over night to water with salt and deep fry.
Green Mangoes
Green Mangoes (hilaw na manga) are unripe mango, slice and serve with bagoong (shrimp paste). The best variety of green mango is the carabao mango.

Sources

Lechon Goes Around the World

joanna — Wed, 02 Dec 2009 08:28:18 +0000

Lechon is often cooked during national festivals, the holiday season, and other special occasions such as weddings, graduations, birthdays and baptismal or family get-togethers. The lechon is usually the highlight and the most popular dish of these events. It is usually served with a liver-based sauce.

Another version of lechon is called lechon kawali, involves boiling then frying pieces of pork. A part of a pig will be boiled and then deep fry till the meat is tender and the skin is crispy. One Filipino invented the pritchon (pritong lechon) which is deep fried whole lechon or “pritong biik” wrapped in pita wedges and served with different kinds of sauce.

The leftover of the lechon is recycled which is called lechon paksiw (Roast Suckling pig stew)

The Best Lechon in Asia

Time magazine, in its recent issue, hailed the Filipinos’ favorite roasted suckling pig or lechon as the “Best Pig” in Asia. In an article written by Lara Day entitled “Pork Art,” she said it was the review of TV chef Anthony Bourdain, “whose love of all things porcine is famous,” of the lechon that helped it gain international attention. Bourdain, with his show No Reservations, visited Cebu and declared that he had found the “best Roasted pig ever” Next to Bali and Cuba.

Lechon In Other Countries

Spain
In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action.

Chinese
Within Chinese cuisine, the pig is usually consumed in small quantities via siu meat within the siu mei category of Cantonese cuisine. When served as a whole, it is known as piglet, ru3 zhu1.

Germany
Suckling pig is known in German cuisine as Spanferkel. It can be roasted in the oven or grilled, and is often served at festive occasions such as Oktoberfest.

Latin America
The suckling pig is still used in Cajun cuisine in the southern U.S., where the Cochon de Lait festival is held annually in the small town of Mansura, Louisiana. As its name implies, during this festival, suckling pigs are roasted and made into items such as pork rinds. Other uses for the suckling pig, throughout the nation, include slow roasting in the oven or (as in a Hawaiian-style pig roast) in a pit. The latter remains popular in the American Deep South. In Cuba, this dish is traditionally served on New Year’s Day. In this tradition, as in the Hawaiian luau, the pig is usually covered with banana leaves and cooked over a coal fire in a pit that’s dug in the backyard.

Indonesia
Babi guling (spiced roasted pig) is the most famous dish in Bali. Traditionally, babi guling is made with a whole suckling pig that has been stuffed with a fragrant bumbu (spice paste) and spit-roasted over a barbecue. Lemongrass, turmeric, galangal, and coriander make this one exquisitely flavorful pork dish.

Where you can buy the best lechon:

America

Los Talas del Entrerriano
Brigadier Juan Manuel de Rosas, Av. 1391 – José León Suárez
Buenos Aires
Tel: 4729-8527
Beacon
25 West 56^th Street
New York, NY 10019
212-332-0500
Great NY Noodle Town
28 Bowery @ Bayard
212-349 0923
Big Wong King
67 Mott Street New York, NY 10013
212.964 0594
Peasant
194 Elizabeth St., New York, NY 10012
nr. Spring St.
212-965-9511
Daisy May’s BBQ USA
623 11th Ave. (corner of 46th St.)
New York, NY
Osteria Marco
1453 Larimer Square
Denver, CO 80202
303-534-5855
Ongpin Restaurant
73 Camaritas Drive, So. San Francisco, CA 94080
Tel 650.615.9788 or 650.544.4408
Fax 650.615.9618

Philippines

Milas Lechon
41 Visayas Avenue, Quezon City
Tel Nos.: 455-3070; 454-5332; 426-8615; 259-7640132 West Trade Center Ground Floor
West Avenue, Quezon City
Tel Nos.: 371-9061; 416-5987; 3719062
La Loma
District of Quezon City
Sabroso Lechon, inc.
Along E. Rodriguez cor. T. Morato
Quezon City
515 8253 , 515 8259 & 357 0659
0922-8416220
Zubuchon Cebu’s Best Lechon
CHAINS LIFESTYLE LINK SUNDAY MARKET
Banilad Town Center, Banilad, Cebu City
(032) 236-5264
CNT Lechon
1377 V. Rama Avenue
Guadalupe, Cebu City
Phone: (6332) 254-4249, (6332) 254-6641
Porky Best/ Porky’s Lechon
Kawayan Matina Road, Davao City, Pilipinas
082 296 1289‎
Lydia’s Lechon
49-A Roces Ave. Corner Scout Reyes, QC, (Philippines)
(632) 376-51-73, (632) 376-90-16
FAX: (632) 376-51-73
Triple AC Lechon de Cebu
Santan St., Malaking Parang, San Jose, Antipolo City
(63-2)232-9830/501-5404
E-mail:tripleaclechon@yahoo.com
Cell Number: (63-2) 09184409650/09083967302/09272822115
Contact:Ms. Maricor L. Sinco
Charlie’s Pritchon the original pritong biik
43D Kalayaan Avenue,
Quezon City
Phone Number: (63 2) 921-0405, (63 2) 921-0415, (63 2) 426-5501, (63 918) 531-8851

Sources

Sinigang

Minni Del Mundo — Tue, 01 Dec 2009 10:03:11 +0000

Sinigang’s sour flavor is most often connected with a tamarind based broth but other versions of the recipe develop their sourness from other ingredients such as guava, calamansi, bilimbi, or raw mango among others. Powdered soup base or bouillon cubes for sinigang are also used in place of natural fruits. Vinegar is not used for making sinigang sour. A similar dish made with vinegar as the primary souring ingredient would tend to be categorized as paksiw in Philippine cuisine.

Formal Filipino restaurants commonly list sinigang as a soup and serve it as such. It is, however, traditionally and typically transferred from the bowl to the plate and eaten with rice in a similar manner to a main dish.

Origin

A food writer Doreen Fernandez suggested that its origins are most likely indigenous and hence it may be considered the national dish of the Philippines. Nobody Knows where and what is the origin of sinigang. Another Ricardo Soleer, caterer, food expert and writer, is the man responsible for bringing to light the origins of kare-kare that saw print on Kitchen Rescue a few years ago said that “Among his favorite Filipino dishes is sinigang, the similarities of which to Thailand’s tom yum, canh chua from Vietnam and Indonesia’s sayur asam are striking enough. But Chris points out that sinigang is probably closer to a Malay soup than these three parallels are – not only from the similarity of its ingredients, how it is prepared and how it is normally added to rice when eaten but also from its name; the Malaysian parallel to our sinigang is called singgang. It is most popular in the state of Terengganu on the East Coast of Peninsular Malaysia, which has a large number of fishing villages, making the most common version there ikan singgang, the one with fish. But singgang of shrimp [udang], chicken [ayam] or beef [daging] are dished up elsewhere.

“From what I found out, however, Malaysians do not make singgang with pork [daging babi], which next to fish is our most popular version of sinigang. Being Muslim mostly, they do not eat pork as their religion forbids it. Pork is difficult to obtain in Malaysia; stalls selling it are usually tucked away from view since openly displaying pork may offend people. Malaysian hotels, with a few apparently officially sanctioned exceptions, do not serve pork dishes.

“Moreover, one will have a hard time finding singang in the more cosmopolitan Malaysian cities. For example, I don’t think it is available in Kuala Lumpur.”

Different style of cooking Sinigang

Recipes

Sinigang recipe from kumain.com
Sinigang recipe from marketmanil.com
Sinigang recipe from pinoyfoodblog.com
Sinigang recipe from filipinofoodrecipes.net
Sinigang recipe from carinderia.net
Sinigang recipe from filipinovegetarianrecipe.com
Sinigang recipe from allrecipes.com

Restaurants serving Sinigang

Max Restaurant
QUEZON AVENUE
Address : 1407 Quezon Ave. ,Q.C
Tel. No(s). : 373-7355 to 56
Fax No(s). : 373-7355
Bakahan at Manukan Restaurant
Quezon Ave, cor. South Ave.
Quezon City, Metro Manila
(02) 372-3204
CONSUELO STEAK HOUSE
Corrales Avenue, Cagayan de Oro City
Tel. No (08822) 725736
(88) 8561353
Contact Person: Mr. Rico Orga
Aseya Bistro Orientale
ground floor of Humberto’s Inn,
J. Palma Gil corner Padre Gomez Sts., Davao City
Tel.: 222-3831 local 131
Tuesday to Sunday, 6:00 AM – 11:00 PM; Monday, 6:00 AM – 2:00 PM.
Mang Inasal
G/F Main Mall, SM Mall of Asia
(facing South Terminal) SM Central Business
Park I Island A, Bay City,
Pasay City
info@manginsal.com

Sources

Noche Buena Menu Ideas

Evelyn Mercado — Tue, 01 Dec 2009 07:23:42 +0000

Philippine is one of the two predominantly Catholic countries in the world and Christmas is one big holiday celebration in the Philippines. People during the evening of December 24, goes to church to attend the midnight mass. After the mass family dine together around 12 for the much-anticipated Noche Buena – a traditional Christmas Eve feast is eaten after the midnight mass, usually Filipinos attend the Midnight Mass and then return home for a family feast called Noche Nuena.

The Noche Buena, is translated as “Good Night”, it is a Spanish word referring to the night of Christmas Eve. Filipino got this tradition during the colonization of the Spanish in the Philippines.

Christmas in the Philippines is one of the most celebrated and the most family-oriented celebrations in the Philippines. During this time of year, even without money, it is very important for families to get together and have a celebration. Families are very important to Filipinos. During Christmas, many families have their family reunions. The families gather together and have a happy time because after Christmas, everybody starts to be very busy with work and other activities to have time with the other members of the family clan. Christmas is the best time for all relatives to gather around and celebrate.

Christmas in the Philippines

The celebration of Christmas in the Philippines begins on the 16th of December and ends on the first Sunday of January which is the Feast of the Epiphany (The Three Kings). It is quite different from the other countries of the world, it is the longest of the Philippine festivities stretching for over 3 weeks. This makes the Filipino Christmas celebration one of the longest Christmas season in the world. A rich tradition which dates back to the Spanish period. Though Christmas in the Philippines may have been influenced by European traditions in the latter part of its history, its own traditions have surpassed the changing times. This has made Christmas in the Philippines quite unique.

You can find the local folks bringing out their Christmas decorations. The star of the season in the Philippines isn’t the Christmas tree but the Christmas star locally known as the Parol. You will find Parols hanging just about anywhere from malls, to offices, and even in the modest Filipino homes.

Starting on December 16, peolple gather to attend Mass at their local Catholic congregation. This part of the Philippine Catholic tradition is called Misa de Gallo also known as Simbang Gabi in the native vernacular. The mass start usually 3 a.m and ends before the Cock’s Crow .This is a religious Christmas tradition that has been passed on through centuries.

Caroling is very common before and during Christmas. Usually carolers start caroling during the 1^st of December. You’ll get to see a gang of little kids walking from house to house singing the old time favorite Filipino Christmas carols. Even the older generation may go about caroling as well.

Christmas Eve is often celebrated by families at home enjoying a Christmas dinner at midnight. This tradition is called Noche Buena. It is a time for thanksgiving and a time for families to be together. Friends may also be invited to the Noche Buena and this is often a great honor. Gifts would usually be given during the Noche Buena or Christmas morning.

Christmas officially ends on the Feast of the Three Kings, also known as the Feast of the Epiphany. The Feast of the Three Kings was usually commemorated on Jan. 6 but is now celebrated on the first Sunday after the New Year. Some children leave their shoes out, so that the Three Kings would leave behind gifts like candy or money inside. After the Feast of the Three Kings that is when all the Christmas decorations are removed.

Christmas is the most awaited celebration and happiest event in the Philippines. This is also the time of the year when family getting together, especially when family members from overseas come home with lots of gifts, exchanging gifts and the family feast highlight the most loved celebration.

Dishes Usually Served During Noche Buena

Noche Buena takes place after the midnight Mass, it is a very special meal, more than just a breakfast or a dinner. Seasonal favorites are served, usually in buffet style. The Noche Buena feast shows the varied cultural influences in Philippine food, since it usually consists of a combination of native delicacies, rich Spanish-influenced fare, and contemporary Western favorites.

Hamon
Is simply ham (from the Spanish jamon) that is baked and glazed. Fruit juices like pineapple, and brown sugar, are typically used for the glaze.
Queso de Bola
Is the Filipino term, from Spanish, for Edam cheese. It is a ball-shaped (de bola) Dutch cheese coated with red wax. With its festive appearance, it is a favorite at Christmas time.
Chicken relleno
Is a deboned chicken stuffed with savory ingredients like ground pork, ham, and sausage. It is served with gravy.
Pancit
Is something a Philippine feast is rarely without. Pancit canton, Malabon, or any of the other delectable varieties of this Chinese-influenced noodle dish is sure to be found at a Noche Buena buffet.
Castañas
Are roasted chestnuts commonly sold by sidewalk vendors in the Philippines during Christmas time.
Puto Bumbong
Sticky rice puto that comes in a long thin shape and has a purple color. The elongated shape results from the method of cooking while its color comes from the violet pirurutong rice it is made of.
Bibingka
A rice cake that may have toppings of native white cheese and sliced salted duck eggs served with butter and grated coconut and sometimes sugar. Bibingka is enjoyed for breakfast on any occasion, but it is especially associated with Philippine Christmas.
Halayang ube
Is a dessert made from boiled mashed ube (purple yam) mixed with coconut milk, evaporated milk, and sugar.
Leche flan
Is rich caramel custard, made with eggs, milk and sugar and flavored with vanilla.
Fruitcake
A Western Christmas treat, brought to the Philippines by the Americans, but Filipinos have their own versions that utilize native fruits and nuts.
tsokolate
Is the Philippine version of hot chocolate made from pure chocolate in tablea (tablet) or ball form.
Lechon
Roasted pig

Menu Ideas

Manu 1:

Menu 2:

Menu 3:

Sources

Cassava Cake

jay — Thu, 26 Nov 2009 04:09:40 +0000

A classic Filipino dessert

Cassava Cake is a classic Filipino dessert made from grated cassava or manioc, a woody shrub where the starch that is used to make tapioca are derived. Being a popular dessert, different recipe versions are available for Cassava Cake.

Origins

Cassava cake was first made in Brazil where Cassava originated in the Amazon Basin of tropical Brazil. Starting with the Amazon, in Manaus , Festa Junina is celebrated with cassava cake, sweet tapioca with coconut. Its cultivation spread from there to other parts of Latin America thousands of years ago. It is also enjoyed in Jamaica, Brazil, Africa and Asia.

Cassava Cake to die for

Last March 2005, schoolchildren from Bohol were sick due to contaminated cassava cake. Thirty elementary school children died of food poisoning after eating a native delicacy made from cassava flour at the San Jose Elementary School in Mabini town, Bohol. Cassava is traditionally boiled, or processed as an ingredient for native cakes in many tropical countries. Cassava is a staple food for many poor families. A popular delicacy among schoolchildren is deep-fried cassava coated with sugar. cassava contains linamarin which can cause cyanide poison when eaten raw. Only to proper processing in cooking the said root crop , detoxifies and lessen the toxicity level of the cassava which is safe for human consupmtion which are peeling, grating, soaking, boiling, sun drying, baking

We suggest you don’t try making your own tapioca at home. Cassava roots have traces of cyanide in them! The ever-resourceful Mayans figured out how to extract this poison for their blow darts, leaving the uncontaminated roots free for eating.

Recipes

Cassava Cake recipe from Kumain.com
Cassava Cake recipe from MarketManila.com
Cassava Cake recipe from Pinoyfoodblog.com
Cassava Cake recipe from filipinodesserts.net

Restaurants serving cassava cake

Cassava cake is a classic and commonly snacks in the Philippines. You can find cassava cake in school canteens, food stalls outside the school, cafeteria, coffee shop and some restaurant. Here are the popular places where you can find grate and delicious cassava cake and other delicacy:

Cafe Juanita – #2 United St. cor. West Capitol Drive, Barrio Kapitolyo Pasig City, Metro Manila (02) 632-0357

Yoyi’s Homemade Food – in Ormoc Lea Melendres (053) 255-7229

Conti’s Pastry Shop & Restaurant – 1C-17 Serendra, Bonifacio Global City, Taguig City, Metro Manila
Tel. No:
(+632)856-2352 to 53; (+632)901-3486

Mobile:
(+63917)322-6684; (+63922)847-3005
Nena’s Special Bibingka & Restaurant – Gen Romulo St., Cubao Quezon City +63(2)9112578
Julie Ravago - Mandaluyong, Metro Manila 719-3783
JALTAN FOOD CENTRUM -MAGALLANES ST., DAVAO CITY (082) 227-3477 / 227-5422

Ralo’s Cassava Cake – Brgy. Pulong, Sta. Cruz, Sta. Rosa, Laguna 0919-3335909

Sources

in Ormoc

Kare Kare

Tanya — Mon, 26 Oct 2009 03:53:36 +0000

Kare-kare is a uniquely filipino food made with oxtail stewed in peanut sauce. The sauce is not flavored with seasonings or any other spices and is thickened with pounded toasted rice and peanuts. It is served with bagoong on the side.

Kare-kare has a wide and varied history. The word kare-kare can be traced back to the early 19th century when Filipinos called this dish kari-kari or cari-cari. The word kari or cari is tagalog for curry.

Other varieties are seafood kare kare and vegetable kare kare.

Ingredients

1/4 cup peanut oil
3 pounds oxtails
2 pounds beef tripe
1 yellow onion, peeled and sliced
3 cloves garlic, peeled and crushed
1 tomato, chopped
1-1/4 cups beef stock homemade or use canned
1-1/4 cups water
Salt to taste
2 tablespoons annatto oil
3 tablespoons peanut butter mixed with 1/2 cup hot tap water
Several shots of Tabasco, or more to taste

Instructions

Heat a large frying pan and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches. Place them in a 6-quart heavy stove-top covered casserole.
While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe. Simply boil it for a few minutes, drain, and cool. Cut the tripe into strips 1/2 inch wide and 3 inches long. Add these to the oxtail pot.
Add the remaining peanut oil to the frying pan and saute the onion and garlic. Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil. Cover and simmer for 1-1/2 hours. Simmer partially covered for another 1-1/2 hours, stirring now and then. At the beginning of the last hour of cooking, add the peanut butter mixture and the Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer.
Serve with rice.
Yield: 6 to 8 servings