What sort of food you love in our menus? if you go in a filipino resto, what do you often ordered??


If you had tasted any food of filipinos, what can you say about it? any comments?? :)

You mean like the hard-boiled chicken embryos?

You mean like the hard-boiled chicken embryos?


If I am not mistaken they are hard boiled ducklings and its called balut I think! Never tried it though!:D

Ya! Balut! It was featured on an episode of Bizarre Foods on the travel channel :D

Yummmmmmmmm

http://www.wikihow.com/images/thumb/f/fa/Inside-a-Balut---Embryo-and-Yolk-5206.jpg/576px-Inside-a-Balut---Embryo-and-Yolk-5206.jpg

Yuck LOL!

Ya! Balut! It was featured on an episode of Bizarre Foods on the travel channel :D

Yummmmmmmmm

http://www.wikihow.com/images/thumb/f/fa/Inside-a-Balut---Embryo-and-Yolk-5206.jpg/576px-Inside-a-Balut---Embryo-and-Yolk-5206.jpg




Oh yes, that picture is a Balut! Filipinos are fond of eating of that... What i just eat in this balut is the yellow one.. Some embryo in the balut have feathers already and that is a really YUCK to me!

There is a filipino food that is made of blood and I think its some sort of blood pudding I think!

Actually there was something else too that actually looked kinda yummy (unlike balut :P ) but I can't remember much about it - it was like some kind of stuff served on flat-bread that they had a ton of toppings for and sold on stands down by the beach... yeah.. I know, probably describes like a dozen different things hehe...

ive never eaten philipine food.

There is a filipino food that is made of blood and I think its some sort of blood pudding I think!


You mean this one??


http://thumb19.webshots.net/s/thumb2/0/48/66/160804866tznxdE_th.jpg (http://travel.webshots.com/photo/1160804866056188459tznxdE)

This is what we call.... Dinuguan.. I am eating this before but not anymore as scientifically, bacteria are still present in animal bloods even being cooked or heated.. :(

Actually there was something else too that actually looked kinda yummy (unlike balut :P ) but I can't remember much about it - it was like some kind of stuff served on flat-bread that they had a ton of toppings for and sold on stands down by the beach... yeah.. I know, probably describes like a dozen different things hehe...




I can't visualize what food you are referring to.... What does it taste like? :rolleyes:


And why you able to eat those foods? You've been here in the philippines before?? :) just asking... :blush:

And why you able to eat those foods? You've been here in the philippines before?? :) just asking... :blush:

I've actually never eaten them... just seen them on TV.. ;)

Here in Toronto there is a very large filipino community and also many well established filipino restaurants but I have only been there once and I cant even remember what it was that I ate LOL!

ive never eaten philipine food.

me neither-but ill generall try anything-the chick fetus is a challenge i might not be able to meet though

apparently their steamed rice with mixed vegetables is pretty good and I think even better then the chineese version!

Here we go :)

s31nWSiminI

Interesting video! LOL! I said it before and I will say it again! Yuk!

I've actually never eaten them... just seen them on TV.. ;)



Oh i see... Well why not try eating in a filipino resto anyway?? :rolleyes:

me neither-but ill generall try anything-the chick fetus is a challenge i might not be able to meet though
i wouldnt eat that.... too adventurous for me. id cather eat an insect of some sort than that.. :P

but im sure philipine food is exellent. :) can you post a good recepy for something, juliet?

Oh i see... Well why not try eating in a filipino resto anyway?? :rolleyes:

As far as I'm aware there aren't any... at least not in the city I live in...

Is it true that filipinos eat dogs and cats!

can you post a good recepy for something, juliet?


:yeahthat:

Ya! Balut! It was featured on an episode of Bizarre Foods on the travel channel :D

Yummmmmmmmm

http://www.wikihow.com/images/thumb/f/fa/Inside-a-Balut---Embryo-and-Yolk-5206.jpg/576px-Inside-a-Balut---Embryo-and-Yolk-5206.jpg

That's just nasty. If I ever go to the Philppines, I'm taking tons of jerky and Dr. Pepper.

Another thing of the philippines, dont drink the water!

im still waiting on Juliet's recipe too-water is the thing that makes me cringe at the thought of visiting any 3rd world country..

Well, I have been to acapulco a year ago and drank some water by mistake and had the runs for two days LOL!

:yeahthat:

Okay guys, here it goes... :)

Rellenong Bangus (Stuffed Milkfish)
Ingredients

I medium sized Bangus (more or less 800 gramns)
1 Tablespoon soy sauce
3 teaspoons Calamansi juice
1/8 teaspoon Pepper
Dash of Salt
1/4 cup water
2 Tablespoons cooking oil
2 cloves, crushed gralic
1 onion, finely chopped
1/4 cup tomatoes, finely chopped
1 teaspoon salt
18 teaspoon pepper
1 Tablespoon Butter
1/3 cup chopped raisins
1/3 cup peas, drained
1/4 cup carrots, diced finely
1 eggs, beaten
1/ cup flour 1/2 cup cooking oil

Procedure

1. Clean Fish. Pound to soften.
2. Slit back to open and remove backbone. Scrape meat with a spoon. Keep skin 1 piece.
3. Soak skin with calamansi juice, soy sauce and pepper. Set aside.
4. Boil bangus meat with ppinch of salt and 1/4 cup water, into color changes. Set Aside. Drain and remove bones.
5. Saute garlic, tomatoes and onions in hot oil. Add bangus meat and season. Cook 5 minutes. Remove from fire.
6. Add in butter, peas, raisins, carrots and eggs. Mix thoroughly/
7. Stuff bangus skin with the mixture and sew opening.
8. Dredge in four and fry or bake until brown.

i wouldnt eat that.... too adventurous for me. id cather eat an insect of some sort than that.. :P

but im sure philipine food is exellent. :) can you post a good recepy for something, juliet?



this recipe is for Oki...

Kare-kare the name of this dish
Ingredients:

1/2 kilo beef (tender cut from sirloin or round) cut into chunk cubes
2 oxtail
2 pig hocks
7 cups water
Pinch salt & pepper
1/2 cup oil
4 tablespoons atsuete oil
2 heads garlic (minced)
2 medium sized onions (diced)
1/2 cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
1/4 cup ground toasted rice
5 pieces eggplant (sliced into rings)
1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water)
1 bundle sitaw (string beans) cut to 2" long

Instructions:

1.In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface.
2. Take out the meat, set aside, keep stock for later.
3. In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts)
4. Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter)
5. Simmer until all flavors are incorporated, then add the vegetables.
6. Make sure vegetables is well cooked and not soggy.
7. Serve hot with bagoong with calamansi and chili pepper.

http://www.wowparadisephilippines.com/files/kare-kare.jpg

:yeahthat:


And this is for Evil Elmo...

Beef Calderata


beef with a little fat
2 onions, chopped
1 clove garlic, crushed
1 cup bell peppers cut into strips
1 cup tomato sauce
1/2 cup tomato paste
2/3 cup liver spread
1 cup grated cheese (or use cheese spread)
1 cup unsweetened pineapple juice
2 cups beef broth (1 beef cube dissolved in hot water)
tabasco sauce
bay leaf, 3 large pieces
salt, peppercorns
mushroom, potatoes and carrots


Boil the beef (until tender) in the beef broth and pineapple juice, with the onion and a dash of salt and about 20 pcs of peppercorn. Saute garlic, when almost brown, add the beef. Add the tomato sauce and tomato paste. Allow to simmer for 10 minutes. Add the bay leaf, bellpeppers, carrots, mushroom, and potatoes. If the sauce is too thick, add water. When the potatoes and carrots are cooked, add the liver spread and cheese. If you wish, you can add tabasco sauce. Season to taste.

What the h*ll is a milkfish?

What the h*ll is a milkfish?



a herringlike fish...I will find for a pic so that you'll see what a milkfish look like.. :)

http://www.clovegarden.com/ingred/sf_milkz.html


sorry, i can't find an image.. Just please click the link above... That is what milkfish look like... :)

I guess milkfish sort of looks like trout!

I guess milkfish sort of looks like trout!

I gave Shadoglare the link and i hope he have seen already the pic of the milkfish... ;)

http://static.flickr.com/30/55808076_6325b902e2.jpg



the photo above is also a filipino food... :)

Lumpia this is what we call..

INGREDIENTS
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying


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DIRECTIONS
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

A whole roast pig...yum:) yum yummy...


http://static.flickr.com/112/301387749_9c3b0638a5.jpg

this is sinigang na baboy... :)


http://www.timog.com/gallery/files/3/4/9/20050923-004tf.jpg


Sinigang na Baboy
(Sour Soup Pork)
500 gm boney pork
3-4 medium tomatoes - sliced
1 big onion - sliced
1 Tbsp sea salt
1-2 green chilis - pointed ends cut off [optional]
6-8 cups water
souring agent (tamarind puree, lemon and/or lime)
1 aubergine (eggplant) - sliced 1 inch thick and quartered
1 bunch long string beans (sitaw) [optional] - cut into 2 inch pieces
2 taro roots (gabi) - peeled and quartered
spinach leaves or kangkong - washed and plucked from stems



Combine tomatoes, onion, and sea salt in a big pot. Mix and mash them a little bit with your fingers. Add chilis (optional) and pork.
Pour just enough water to cover them and bring to boil. Cook for about 3 minutes. Mash the tomatoes with a sandok (cooking spoon).
Pour in the rest of the water, bring to boil and simmer until pork is tender (about 1 1/4 hours).
Add taro, aubergine and sitaw. Bring to boil and simmer until taro is almost cooked (about 5 minutes).
Add the souring agent and spinach (for tamarind puree I use about 1/2 cup of it plus a squeeze of lemon/lime). Cook for 1-2 minutes. Taste soup and adjust seasonings accordingly. Serve.

a number of nice looking dishes there...

I cant wait to taste those foods myself!

this is for my sweetheart... No dipping of this one in the cooking oil so this fits for him... :)

This is fresh lumpia

http://static.flickr.com/82/243217061_4630080ca8.jpg

mmmmmmmm lumpias are goooood:drool:

http://farm2.static.flickr.com/1105/752870460_20e6b66172.jpg

Pork adobo

Ingredients
500 grams of pork cut into bite-sized cubes
1/2 cup white vinegar
1 head garlic, finely chopped
2 pcs. bay leaves
1/3 cup soy sauce
1 cup water
1 teaspoon peppercorn

Directions
with alittle oil brown pork in a heavy skillet
Add vinegar, soy sauce, garlic, bay leaves, peppercorn and water.
Bring to a boil, simmer for 20 mins
When the juice is absorbed just another cup of water.
Cover and let simmer until pork becomes tender. and all the juice is absorbed
Serve hot.

The halu-halo

http://static.flickr.com/50/135256008_9f0d497767.jpg



Halu-halo (from halo= mix) is a favorite Filipino dessert or snack. It can be a mixture of sweet preserved beans(red beans, chick peas), coconut meat (macapuno), jackfruit (langka), pounded dried rice (pinipig), sweet yam (ube), cream flan (leche flan), shreds of sweetened plantain (saba), filled with shaved or crushed ice, milk (or coconut milk) and topped with ice cream. The halu-halo basically is a sweet, creamy, and filling dessert with limitless combinations... :)

this is our pansit bihon...

http://www.winterjade.com/delectation/archives/delectation/pbihon06-thumb.jpg




I prefer this pansit bihon than spaghetti..:)

http://static.flickr.com/175/451378019_606a42b99a.jpg


Bicol Express
# Servings :4
# Time to prepare :30

Ingredients
# 1 kg Lean Pork
# 30 ml Corn Oil
# 22 grams Garlic, crushed
# 40 grams Onion, sliced
# 15 grams Ginger, sliced
# 10 grams Sugar, refined
# 1 gram Black pepper, ground
# 70 grams Shrimp paste
# 250 grams Water
# 250 grams Coconut cream
# 120 grams Green pepper, sliced fresh

Directions:
1. Cut the meat into strips.
2. Over medium flame, heat oil in a wok and fry the garlic until brown.
3. Add the shrimp paste and saute for 1 minute.
4. Add the pork slices and stir-fry until the color of the meat changes.
5. Stir in the spices and seasonings. Stir-fry for 1 minute.
6. Add the water. Cover and simmer over medium flame for 20 minutes.
7. Remove cover and continue cooking until meat is tender and the sauce is almost dry, stirring occasionally to prevent scorching.
8. Add the coconut cream and simmer for 5 minutes, or until sauce is thick.
9. Add the sliced pepper and cook for about 30 seconds.

Sauted monggo

http://static.flickr.com/40/95677125_d773317bac.jpg



i hope that ross will see this as he was asking a while ago what is monggo beans.. :)

Hey those meals look deliceous Juliet!:)

in the Netherlands we eat lots of lumpia's. :)ours are indonesian though...

I take it then that there is a difference between filipino and Indonesian?

lumpia, pancit and bibingka. all very good.

I take it then that there is a difference between filipino and Indonesian?

different archepelagos (gi?gia?) and hundreds of miles and different languages and different euro invaders

I have recently purchased a tropical drink made of pineapple here in Canada and its called GINA juice and it was really yummy!

lmao gina juice :rofl: I love gina juice!!!!! :rofl: