Who likes Filipino foods here? hmmm

i like so much

Filipino foods are delicious :)

I've never had an opportunity to try Filipino foods. What are some of your favorites czery?

for viand chicken pork adobo... nilaga.. sinigang... pakbet.. for desserts biko..suman.. cassava cake... for exotic foods balut and isaw.....yay my mouth is watering thinking of those foods... ive got many favorites i just type the ones that immediately come up at my mind

ill post their descriptions... i dont know how to post pic though

Philippine Adobo (from
Spanish adobar: "marinade,"
"sauce" or "seasoning") is a
popular dish and cooking
process in Philippine cuisine
that involves meat, seafood, or
vegetables marinated in
vinegar, soy sauce, and garlic,
which is browned in oil, and
simmered in the marinade. It
has sometimes been
considered as the unofficial
national dish in the Philippines.

Nilagang Baka is one of the
most common dishes that can
be found in every part of the
Philippines. Nilagang Baka is
an everyday dish that can be
found in carinderias (small
eatery) which is highly
appreciated by every one, most
especially those tired jeepney
and cab drivers who never eat
without "mainit na
sabaw" (hot soup), and their
top choice...Nilagang Baka.
From the name itself Nilaga
(boiled), Baka (beef), it takes
several hours to cook this dish.
The process of boiling makes
the meat soft and tender. Beef
brisket, short rib or beef shank
would be an excellent choice
for this dish, and of course,
fresh vegetables must be
added to make a perfect
flavorful bouillon (soup stock).

Sinigang is a Filipino soup or
stew characterized by its sour
and savoury taste most often
associated with tamarind
(Filipino: sampalok). It is one of
the more popular viands in
Philippine cuisine, and is
related to the Malaysian dish
singgang.

Pinakbet (also called pakbet or
pinak bet) is an indigenous
Filipino dish from the northern
regions of the Philippines.
Pinakbet is made from mixed
vegetables steamed in fish or
shrimp sauce.[1] The word is
the contracted form of the
Ilokano word pinakebbet,
meaning "shrunk" or
"shriveled".[2] The original
Ilocano pinakbet uses
bagoong, of fermented
monamon or other fish, for
seasoning sauce, while further
south, bagoong alamang is
used.

BIKO: is a Pinoy rice cake made
from sticky rice (locally known
as malagkit),fresh coconut
milk, and brown sugar with
caramel topping or latik.
This is referred to as kakanin
(derived from the word
“kanin” which means rice) and
is often eaten as meryenda
(mid-afternoon snack)
.Traditionally, this delicious
rice cake is placed over banana
leaves in a bilao (round woven
bamboo tray) and garnished
with latik (cooked coconut
milk residue) on top.
Biko is usually served during
birthday parties, fiestas,
Christmas, New Year and other
celebrated events in
Philippines.

Suman is a rice cake
originating from the
Philippines. It is made from
glutinous rice cooked in
coconut milk, and often
steamed wrapped in buli or
buri palm (Corypha) leaves. It is
usually eaten sprinkled with
sugar.

This Cassava recipe Filipino
style is one of the most
popular and enjoyed delicacies
or Kakanin.
It is made from grated cassava
(Kamoteng Kahoy) mixed with
coconut milk, eggs, butter and
topped with a creamy milk
mixture.
The texture of the cake varies
with the amount of liquid that
is cooked with it.
If the mix is more concentrated
and with a lot of the grated
cassava, the cooked cake is
firmer, more chewy and quite
filling.

A balut (spelled standardized
as balot) is a developing duck
embryo (fertilized duck egg)
that is boiled and eaten in the
shell. It originated and is
commonly sold as streetfood in
the Philippines.

Isaw is a street food from the
Philippines, made from
barbecued pig or chicken
intestines.[1] The intestines are
cleaned, turned inside out, and
cleaned again, repeating the
process several times; they are
then either boiled, then grilled,
or immediately grilled on
sticks. They are usually dipped
in vinegar or sukang pinakurat
(vinegar with onions, peppers,
and other spices). They are
usually sold by vendors on
street corners during the
afternoons.

Thanks for sharing descriptions for all of those dishes. I'm getting hungry imagining some of the flavors. Adobo and Biko sound the most appealing to me.

youre welcome :) that was just descriptions though how much more if i was able to upload pics yay that would make u more hungry hehe

am eating this right now


Nilagang saging na saba (boiled plantain bananas)

Nilagang Saging na Saba, is one
simple comfort food that we used to
enjoy when fast-food was not in our
vocabulary. And to this date I could
say that it is still a regular merienda
in the countryside, Plantain bananas
are abundant in the Philippines and
they are always available in our city
wet markets. Banana-q, minatamis
na saging and turon are the more
popular method of cooking saba
aside from nilaga. Nilagang saging is
more associated as comfort food to
most Pinoy especially during the
rainy season. Nilagan saging is also
peddled by street vendors along
popular provincial bus routes and
bus stations in the country, they are
cheap, very filling and of course
delectable. Cooking is very simple
plantain bananas are boiled for with
peel on.
Ingredients:
12 pcs. saba, plantain banana.
Cooking procedure:
Using a knife cut individual bananas
out of its stem and trim. Place in a
large pot and pour enough water to
cover at least 1 inch above the
bananas. Bring to a boil and simmer
for 15 to 20 minutes. Remove from
pot drain and let cool down. Serve
warm or cold.

eating this now

GUSO SALAD (SEAWEED SALAD)
Aside from fish and seafood, the
Philippine waters is also abundant in
seaweeds that are edible and part of
our cuisine. One of the popular
seaweed is guso (eucheuma
spinosum). This recipe is called
Seaweed Salad recipe with guso as
its main ingredient.
There are over 1,500 species of
seaweed found in the country, and
only 500 of them are edible.
It is bright green in color, and could
be described as a type of gelatinous
seaweed that tastes similar to Jell-o
but a little on the crunchy side like
cucumber. Its texture is smooth and
looks like a leafless branch. It is
commonly sold in markets or
peddled along the streets. There is
also the red guso which is relatively
bigger in size and grows faster than
the green variety.
This recipe is not only refreshing and
delicious but very healthy as well.
The guso contains a high amount of
vitamins and minerals, and a good
source of protein. It is also fat-free,
low in calories and easy to digest.
What is there not to like about this
dish?
Ingredients:
2 cups guso
1 large onion, chopped
2 pcs tomatoes, seeded and chopped
thumb sized ginger, minced
¼ cup vinegar
salt, sugar and black pepper to taste
Cooking Directions:
1. Cut the guso into serving pieces.
Put it in a strainer and clean with
water, then drain.
2. Blanch it by soaking it in hot water
for a couple of minutes. Drain.
3. Submerge in cold water in ice,
then drain thoroughly.
4. In a large mixing bowl, combine
together the guso, onion, tomatoes
, cucumber
and ginger. Toss together.
5. In a separate dish, prepare the
dressing by dissolving the sugar, salt
and pepper in vinegar. Add into the
tossed ingredients and serve
immediately.
6. Enjoy!

terrific, Czery
i saved the pages.
thanks a lot, dear.