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I would try a squid ball. I like the tentacles (sans beaks, eh?), best. 
Would there be interest in a group trip to the Philippines?
- Thread starter mkirda
- Start date
mkirda":8g6tk3a4 said:
Now I know you're kidding, Filipino food is functional at best, it is not celebrated as food is in neighboring countries. Compared with the cuisines of all the countries around the Philippines, it's WAY down on the Asian league.
My Hairy Ass":3vxu9g0e said:
You are both correct.
Filipino cookery (I wouldn't call it cuisine) has only a few distinctive dishes, the rest being generic the world over: fried, grilled, you name it. We cook Spanish, Southern Italian (nearly a tenth of the cooks in Italy itself are Filipinos!), the various Chinese, Indian, Mexican and a barrel load of other cuisines. So... there's no sufficiently-large collection of unquely-Filipino dishes to 'celebrate'.
Come to think of it, Spanish cookery has a somewhat similar problem, doesn't it? Sandwiched between France's and Italy's formidable gastronomic reputations, it too has emerged with the rural, the simplistic, and the 'functional'.
However, for the most part the food tastes pretty good.
The Visayan food is dominated by grilling, steaming and boiling, while the Tagalog region adds a tendency towards sauces and soups that often have a tangy-sour or spicy-hot component. Further-North (in Marcos-land) there's that predilection for "Fido" ribs, lightly-toasted cow offal, and other curiosities.
MHA, you might want to try a Pinoy-style 'mechado' --that is, a flavor-rich beef stew with a large mecha (fuse) of fat in the middle of the cauldron. To finish off the dish before seving, the fuse is lighted and eventually gives all the meat, potatoes and veggies a unique toasted-fat flavor.
Horge
Mmmmmm!
Dinuguan (Deenooo-goo-AHN)
(root word= dugo for 'blood', dinuguan roughly means 'blooded')
I love that stuff!
:twisted:
It's almost always pork (not beef) though, Mike.
This blacksauce dish goes great with soft white dumplings, yumm yumm.
I believe there are lots of recipes for dinuguan on the net...
If not, lemme know if you want it.
Horge
Dinuguan (Deenooo-goo-AHN)
(root word= dugo for 'blood', dinuguan roughly means 'blooded')
I love that stuff!
:twisted:
It's almost always pork (not beef) though, Mike.
This blacksauce dish goes great with soft white dumplings, yumm yumm.
I believe there are lots of recipes for dinuguan on the net...
If not, lemme know if you want it.
Horge
horge":376j58r4 said:Come to think of it, Spanish cookery has a somewhat similar problem, doesn't it? Sandwiched between France's and Italy's formidable gastronomic reputations, it too has emerged with the rural, the simplistic, and the 'functional'.
However, for the most part the food tastes pretty good.
The Visayan food is dominated by grilling, steaming and boiling, while the Tagalog region adds a tendency towards sauces and soups that often have a tangy-sour or spicy-hot component. Further-North (in Marcos-land) there's that predilection for "Fido" ribs, lightly-toasted cow offal, and other curiosities.
MHA, you might want to try a Pinoy-style 'mechado' --that is, a flavor-rich beef stew with a large mecha (fuse) of fat in the middle of the cauldron. To finish off the dish before seving, the fuse is lighted and eventually gives all the meat, potatoes and veggies a unique toasted-fat flavor.
Horge
Horge, thank you for this, as a fan of cooking myself, I always appreciate a tip or two, I shall ask my Filipino friends about the mechado, and look forward to trying it. PArticularly the 'fat fuse' which intrigues me, and as I am not a fan of modern cuisine, I imagine I shall enjoy.
I am a fan of Spanish cuisine, I find it pretty good, and sandwiched between france and portugal, rather than italy, all of which have distinctive cuisine, gives it a wealth of fabulous tastes.
Dinuguan
(a slightly-corrected version of Manong Ken's online recipe)
3 cups cubed pork with fat (1/2-inch cubes)
3 tablespoons lard or corn oil or coconut oil
1/2 cup sugarcane or coconut vinegar
1 cup water
1 tablespoon salt
1 medium yellow onion, peeled and sliced
1 1/2 cups pork blood (Viet, French and Filipino Stores usually have 'em ).
3 cloves garlic, peeled and crushed
2 chili peppers, seeded and chopped
Mix the water, vinegar and and salt in a bowl.
Place the pork in a 4-quart covered stove-top casserole and add the vinegar mixture. Bring to a boil and reduce the heat.
Cook, covered, until the pork is tender, about 1 hour.
Watch that it does not dry out at all. You will need to add a little more water.
Heat a frying pan and add the oil. Saute the onion and garlic until the onion caramelizes, and then add the oil, garlic, and onion from the pan to the boiled pork and continue cooking for 5 minutes.
Puree the pork blood in a food processor. Add the blood to the pork little by little, stirring the mixture while adding, and bring to a boil. Add the chopped pepper and simmer uncovered to reduce the sauce for a few minutes more. Keep covered and serve hot.
Serve with puto, a Filipino rice-flour dumpling, or with any soft white dumpling (no filling!) on the side. Last-resort substitute would be to serve it with steaming white rice.
Convince the guests it is "unsweetened chocolate meat stew".
Let them enjoy it.
Tell them the truth.
(a slightly-corrected version of Manong Ken's online recipe)
3 cups cubed pork with fat (1/2-inch cubes)
3 tablespoons lard or corn oil or coconut oil
1/2 cup sugarcane or coconut vinegar
1 cup water
1 tablespoon salt
1 medium yellow onion, peeled and sliced
1 1/2 cups pork blood (Viet, French and Filipino Stores usually have 'em ).
3 cloves garlic, peeled and crushed
2 chili peppers, seeded and chopped
Mix the water, vinegar and and salt in a bowl.
Place the pork in a 4-quart covered stove-top casserole and add the vinegar mixture. Bring to a boil and reduce the heat.
Cook, covered, until the pork is tender, about 1 hour.
Watch that it does not dry out at all. You will need to add a little more water.
Heat a frying pan and add the oil. Saute the onion and garlic until the onion caramelizes, and then add the oil, garlic, and onion from the pan to the boiled pork and continue cooking for 5 minutes.
Puree the pork blood in a food processor. Add the blood to the pork little by little, stirring the mixture while adding, and bring to a boil. Add the chopped pepper and simmer uncovered to reduce the sauce for a few minutes more. Keep covered and serve hot.
Serve with puto, a Filipino rice-flour dumpling, or with any soft white dumpling (no filling!) on the side. Last-resort substitute would be to serve it with steaming white rice.
Convince the guests it is "unsweetened chocolate meat stew".
Let them enjoy it.
Tell them the truth.
There's a Filipino lady that owns a roasted chicken place around the corner from the warehouse. She makes this wonderful noodle thing called panzit I think. It's the only PI food I've ever had and I love it! (Please don't tell me there are baby ducks or dogs in it)
Pancit canton are instant noodles.
If you ever get to Cebu try the spit roasted chickens, quite literally the only good Filipino food I have had, but certainly some of the best roast chicken in the world. How they manage to get those scrawny chickens to ever taste so good I will never know.
If you ever get to Cebu try the spit roasted chickens, quite literally the only good Filipino food I have had, but certainly some of the best roast chicken in the world. How they manage to get those scrawny chickens to ever taste so good I will never know.
My Hairy Ass":am0h2any said:
The various Pancit my wife's family makes are certainly not instant noodles.
Some varieties are quite time consuming to make, and are normally reserved for special occasions.
The only good Filipino food is roast chicken? You didn't care for those unusual taste combinations, such as sweet spaghetti made with hot dogs, or deep-fried SPAM with rice? :lol:
Seriously though, there are a lot of great Filipino dishes.
Either your hosts were poor cooks or you were not exposed to the wide variety of dishes that comprise Filipino food.
Jeez, you never know how a thread will turn out, do you?
Anyone else still interested in going?
Regards.
Mike Kirda
Having been there a barrelful of times, I will give up my place on your gastronomic 8O tour of the Philippines (with hopefully a little reef work in there too :wink: ) for someone who hasn't been there to see what goes on first hand.
A good idea, and good luck, I hope it comes off.
A good idea, and good luck, I hope it comes off.
My husband does not want me to go. Given some of the potential risks involved, I suppose I must reluctantly agree -- however I'd still love to go, but I won't go against his wishes.
I can't eat shellfish either, nor mollusks nor cephlopods or any crustaceans - I'm dreadfully allergic. I can eat finned fish though.
Given a choice between Fido and the baby duck, methinks I'd take Fido - at least I could be fooled into thinking it was chicken or summink
When I was a kid, my parents fed me rabbit and told me it was chicken (til I asked for a wing...), when they served lamb, they told me it was pork chops and they hid the mint jelly.....
I've eaten venison, moose... those are OK if prepared properly - marinate venison in tea or it tastes gamey... I've had duck (adult duck, properly dressed and roasted!), goose....... lots of weird stuff. I guess it's all in what our perception is of the animal - my friend had a bull calf that had a name (I don't recall what the name was). He jumped the fence one too many times, and so they sent him to the slaughterhouse. Half of him ended up in her freezer, the other half ended up in mine :lol:
I draw the line at organ meats. No liver, kidney, brains, tripe, chitlins or tongue. I ain't tasting anything that can taste me!
Jenn
I can't eat shellfish either, nor mollusks nor cephlopods or any crustaceans - I'm dreadfully allergic. I can eat finned fish though.
Given a choice between Fido and the baby duck, methinks I'd take Fido - at least I could be fooled into thinking it was chicken or summink
When I was a kid, my parents fed me rabbit and told me it was chicken (til I asked for a wing...), when they served lamb, they told me it was pork chops and they hid the mint jelly.....
I've eaten venison, moose... those are OK if prepared properly - marinate venison in tea or it tastes gamey... I've had duck (adult duck, properly dressed and roasted!), goose....... lots of weird stuff. I guess it's all in what our perception is of the animal - my friend had a bull calf that had a name (I don't recall what the name was). He jumped the fence one too many times, and so they sent him to the slaughterhouse. Half of him ended up in her freezer, the other half ended up in mine :lol:
I draw the line at organ meats. No liver, kidney, brains, tripe, chitlins or tongue. I ain't tasting anything that can taste me!
Jenn
Thanks, I'll pass.
It's all in what we grow up with, I guess. I suppose in some cultures, the things we eat must seem pretty disgusting.
I'll stick to my own disgusting fare
I'll leave others to their disgusting fare.....
Of course on this side of the pond we do have Prairie Oysters.......
(OK now I feel sick....)
Jenn
It's all in what we grow up with, I guess. I suppose in some cultures, the things we eat must seem pretty disgusting.
I'll stick to my own disgusting fare
I'll leave others to their disgusting fare.....
Of course on this side of the pond we do have Prairie Oysters.......
(OK now I feel sick....)
Jenn
Pancit simply means noodles, and there are maybe twenty vastly-different noodle dishes that even I can prepare personally. Most of them are Filpinized versions of Chinese recipes, but not all. Non-Asian noodles are the exception of course, and are called 'noodles' (new-DEHLLS).
Like almost any food, there will be regrettable instant, fastfood or canned versions.
Even that mechado I prescribed...
Oh, and MHA --I only noticed it now...
I was speaking of 'gastronomic geography', quite a different thing from the cartographic image you correctly quote. The titans of gastronomy in Southern Europe are Italy and France, and a lot of other countries that share no borders with either are similarly 'sandwiched'. The Philippines is in that sense sandwiched between Asia and the Americas and, (by dint of ancient colonization,) Europe as well.
Like almost any food, there will be regrettable instant, fastfood or canned versions.
Even that mechado I prescribed...
Oh, and MHA --I only noticed it now...
I was speaking of 'gastronomic geography', quite a different thing from the cartographic image you correctly quote. The titans of gastronomy in Southern Europe are Italy and France, and a lot of other countries that share no borders with either are similarly 'sandwiched'. The Philippines is in that sense sandwiched between Asia and the Americas and, (by dint of ancient colonization,) Europe as well.
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