The Food Thread

[gold_chapter]

Adobo is the Spanish (http://en.wikipedia.org/wiki/Spanish_language) word for seasoning (http://en.wikipedia.org/wiki/Seasoning) or marinade (http://en.wikipedia.org/wiki/Marinade). The noun (http://en.wikipedia.org/wiki/Noun) form is used to describe the actual marinade or seasoning mix, and the term used for a meat (http://en.wikipedia.org/wiki/Meat) which has been marinated or seasoned with an adobo is referred to having been adobada.

http://upload.wikimedia.org/wikipedia/en/thumb/1/14/Chicken_Adobo.jpg/400px-Chicken_Adobo.jpg
http://en.wikipedia.org/wiki/Adobo


Adobo is also a term used as the name for a common dish in the Philippines (http://en.wikipedia.org/wiki/Philippines), typically made from pork (http://en.wikipedia.org/wiki/Pork) or chicken (http://en.wikipedia.org/wiki/Chicken) or a combination of both. It is slow-cooked in soy sauce (http://en.wikipedia.org/wiki/Soy_sauce), vinegar (http://en.wikipedia.org/wiki/Vinegar), crushed garlic (http://en.wikipedia.org/wiki/Garlic), bay leaf (http://en.wikipedia.org/wiki/Bay_leaf), and black peppercorns (http://en.wikipedia.org/wiki/Black_pepper), and often browned in the oven or pan-fried afterwards to get the desirable crisped edges. This dish originates from the northern region of the Philippines.


After training we usually have adobo and Filipino style spaghetti!!!

[Ventura]

Filipino style spaghetti...

You mean noodles with ketsup and some ground beef or meat balls?

[gold_chapter]

Oh yeah, we love halo halo too, after eating Filipino style spaghetti.

Halo-halo (from Tagalog (http://en.wikipedia.org/wiki/Tagalog_language) halo, "mix") is a popular Filipino (http://en.wikipedia.org/wiki/Philippines) dessert that is a mixture of shaved ice, milk, and sugar, to which is added various sweet beans and fruits, and generally served cold in a tall glass.

http://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Halo_halo1.jpg/200px-Halo_halo1.jpg


There is no specific recipe for this dessert, and a wide variety of ingredients are used. The order in which the ingredients are added varies widely, but generally it is mixed together prior to serving. Primary ingredients include red mung beans (http://en.wikipedia.org/wiki/Mung_bean), kidney beans (http://en.wikipedia.org/wiki/Common_bean), garbanzo beans (http://en.wikipedia.org/wiki/Chickpea), sugar palm (http://en.wikipedia.org/wiki/Sugar_palm) fruit (kaong), coconut (http://en.wikipedia.org/wiki/Coconut) sport (http://en.wikipedia.org/wiki/Bud_sport) (macapuno), and plantains (http://en.wikipedia.org/wiki/Plantain). Other components may include jackfruit (http://en.wikipedia.org/wiki/Jackfruit) (langka), star apple (http://en.wikipedia.org/wiki/Star_apple), tapioca (http://en.wikipedia.org/wiki/Tapioca) or sago (http://en.wikipedia.org/wiki/Sago), nata de coco (http://en.wikipedia.org/wiki/Nata_de_coco), purple yam (ube (http://en.wikipedia.org/wiki/Ube)) or sweet potato (http://en.wikipedia.org/wiki/Sweet_potato) (kamote), sweetened corn (http://en.wikipedia.org/wiki/Sweetcorn) kernels or pounded crushed rice (pinipig), flan (http://en.wikipedia.org/wiki/Flan) or custard (http://en.wikipedia.org/wiki/Custard), and gelatin (http://en.wikipedia.org/wiki/Gelatin_dessert). Other fruits, such as papayas, avocados, kiwifruit, bananas, or cherries, may also be added. Some preparations also include ice cream on top of the halo-halo.

Generally, condensed milk (http://en.wikipedia.org/wiki/Condensed_milk) or evaporated milk (http://en.wikipedia.org/wiki/Evaporated_milk) is used instead of fresh milk, due to the tropical climate of the Philippines.

http://www.filipinofoodrecipes.net/spaghetti.htm

1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese

[Captain Jack Sparrow]

Spaghetti with ground pork and HOT DOGS with a bit of sugar... just like how mom makes it!... hahaha... sorry to say, i don't like spaghetti from italy where the noodles are half cooked... but that is just me, i guess we overcooked the noodles... Italian noodles are hard OR SHOULD I SAY CHINESE NOODLES?... ;p



C.

[gold_chapter]

There are hundreds of recipes for Filipino menudo. Many of our Lolas (from the Spanish abuela, grandmothers) are very willing to share their recipes, some like to keep it a secret, only to be passed on to their daughters, and grand-daughters. But most are very open and friendly, so I'm sure you'll be able to get quite many styles of Filipino Menudo Alacarte.

Whatever recipe you prefer, it makes great merienda especially during a rainy day.

Good luck on your trip to Cebu City, I'm sure you'll enjoy all sorts of Filipino Menudo.

Also try the Mangoes, there are no purer mangoes than in Cebu, the best in the west.

http://www.pia.gov.ph/album/phi/phi172.jpg

(the yellow ones you eat w/ bud-bud, and the green ones, not yet ripe, eat with hipon. we too have all sorts of mangoes in the philippines, but the ones from cebu are the purest & best quality)

[gold_chapter]

We absolutely did not understand your Coke and Coconut comparative analogy, but yes Coconut juice is the best and the purest. Coconut juice w/ buko pie for merienda, then maybe a Mango shake.

http://www.pechsiam.com/images/coconut01.gif

[PG Michael B]

I have never met a buko pie Ihaven't liked...if you ever get a chance to go to The Original Buko Pie bakery on national highway near Calamba do so you will not regret it....this place has great buko pie have it with a good cup of strong Filipino coffee with milo and presto..HEAVEN!

[gold_chapter]

Philippine cuisine has evolved over several centuries, influenced by Malay, Mexican, Spanish, Chinese, Indian and American cooking.
Filipinos traditionally eat three main meals a day - almusal/pamahaw (breakfast), tanghalian/pani-udto (lunch), and hapunan/panihapun (dinner) plus an afternoon snack called merienda.

Dishes range from a simple meal of fried fish and rice to rich paellas (http://en.wikipedia.org/wiki/Paella) and cocidos. Popular dishes include lechón (http://en.wikipedia.org/wiki/Lech%C3%B3n) (whole roasted pig, root of leche for suckling pig), longanisa (http://en.wikipedia.org/wiki/Longanisa#Philippines) (native sausage), tapa (http://en.wikipedia.org/wiki/Tapa_%28Filipino_cuisine%29) (beef jerky), torta (http://en.wikipedia.org/wiki/Torta) (omelette), adobo (http://en.wikipedia.org/wiki/Adobo) (chicken and/or pork braised (http://en.wikipedia.org/wiki/Braised) in garlic, soy sauce (http://en.wikipedia.org/wiki/Soy_sauce), and vinegar), kaldereta (goat in tomato stew), mechado (beef or pork cooked in tomato sauce, pochero (beef in bananas and tomato sauce), afritada (chicken cooked in tomato sauce and vegetables), kare-kare (http://en.wikipedia.org/wiki/Kare-kare) (oxtail (http://en.wikipedia.org/wiki/Oxtail) and vegetables cooked in peanut sauce (http://en.wikipedia.org/wiki/Peanut_sauce)), crispy pata (deep-fried pig legs), hamonado (pork sweetened in pineapple sauce), sinigang (http://en.wikipedia.org/wiki/Sinigang) (pork, fish, or shrimp in tamarind stew), pancit (http://en.wikipedia.org/wiki/Pancit) (stir-fried noodles), lumpia (http://en.wikipedia.org/wiki/Lumpia) (fresh or fried spring rolls).

http://image.blog.livedoor.jp/harana/imgs/7/2/724fa0d7.jpg

[arnisador]

OK...what exactly is in a buko pie?

[gold_chapter]

http://static.flickr.com/56/111943396_5116069c68_m.jpg

You'll find the best Pochero
in Cebu!!! Pure and Unadulterated.

[PG Michael B]

Young Coconut pie.....it is simple and great.....more buko pie por me you see......salamat

[gold_chapter]

OK...what exactly is in a buko pie?

the purest, freshest, most delectable, young, virgin coconut...

[arnisador]

the purest, freshest, most delectable, young, virgin coconut...

Ah, I thought maybe "young coconut" was a different type of coconut...it really means an underripe coconut?

[gold_chapter]

http://static.flickr.com/49/126440806_7df2ad3ed6.jpg

You can't call yourself an accomplished Eskrimador without never knowing the taste of a good Cebuano buko pie. Generations of Cebuano families have perfected their own recipes secretly passed from generation to generation to protect their families from hunger in the afternoon. If you're really a fierce Filipino warrior, you'll mix it with Halo-Halo then down the whole meal with a fresh pure Mango shake.

[arnisador]

a fresh pure Mango shake.

I don't suppose they come in chocolate? :D

Great picture, BTW!

[gold_chapter]

No!!! Chocolate is not Filipino!!! You can't mix our indigenous cuisine with less than pure shakes, what's wrong with you? Maybe a fresh Guyabano shake or Lemoncito juice.

[gold_chapter]

http://www.net-club.jp/shop/nclechon/img/dinuguan.gif

Filipino Chocolate Stew, the Best and Purest

[PG Michael B]

Diniguan...yumm...I dig it.....

[Matt Lim]

Dinuguan..

http://www.net-club.jp/shop/nclechon/img/dinuguan.gif


plus..

Puto..

http://www.yugatech.com/photos/ipap-photos/IMG_0993.jpg

equals..

Yummy!

http://www.trickyandtitch.com/images/baby_bib_girl/sweet_yummy_baby_girl_bib_medium.jpg

[gold_chapter]

Dinuguan..

http://www.net-club.jp/shop/nclechon/img/dinuguan.gif


plus..

Puto..

http://www.yugatech.com/photos/ipap-photos/IMG_0993.jpg

equals..

Yummy!

http://www.trickyandtitch.com/images/baby_bib_girl/sweet_yummy_baby_girl_bib_medium.jpg








Now you're really mixing it up!!!

http://maxsofmanila.com/online/images/halo2_new_small.jpg

[Captain Jack Sparrow]

OKAY, I"m GETTIN HUNGRY!

[gold_chapter]

http://www.filipinasoul.com/wp-content/uploads/2006/12/bibingka.jpg

The purest, the best, most ancient Bibingka recipes are in Cebu

[lhommedieu]

There's used to be a great Filipino restaraunt on 15th Street and 1st Ave in Manhattan that served great halo-halo. But their halo-halo had flan in it. Is flan an indigenous Filipino component of halo-halo? I was worried that I was not eating a pure halo-halo.

On the other hand, perhaps the definition of a "pure" halo-halo can be redefined to admit a special capacity to adapt different cultural cuisines (perhaps Chinese, Malay, Indonesian, Spanish - even Japanese and American, as well as other regional Filipino cuisines, for example) into the making of a delicious desert. In a Filipino cuisinary context, perhaps "pure" should mean precisely that capacity to understand, adapt to, and incorporate different culinary perspectives and yet present them in a unique manner that is distinctively Filipino.

Or maybe I shouldn't get too wrapped up into whether my halo-halo is pure enough and just concentrate on enjoying it.

Next up: the adobo wars.

Best,

Steve

[408kali]

http://i85.photobucket.com/albums/k42/eskrimaforlife/lambanog.jpg

Top it all off with a nice bottle of this... ;D

[Carol]

http://i85.photobucket.com/albums/k42/eskrimaforlife/lambanog.jpg

Top it all off with a nice bottle of this... ;D

Wow! That looks fascinating!

[gold_chapter]

There's used to be a great Filipino restaraunt on 15th Street and 1st Ave in Manhattan that served great halo-halo. But their halo-halo had flan in it. Is flan an indigenous Filipino component of halo-halo? I was worried that I was not eating a pure halo-halo.

On the other hand, perhaps the definition of a "pure" halo-halo can be redefined to admit a special capacity to adapt different cultural cuisines (perhaps Chinese, Malay, Indonesian, Spanish - even Japanese and American, as well as other regional Filipino cuisines, for example) into the making of a delicious desert. In a Filipino cuisinary context, perhaps "pure" should mean precisely that capacity to understand, adapt to, and incorporate different culinary perspectives and yet present them in a unique manner that is distinctively Filipino.

Or maybe I shouldn't get too wrapped up into whether my halo-halo is pure enough and just concentrate on enjoying it.

Next up: the adobo wars.

Best,

Steve

If it's good, it's good, you shouldn't need a halo-halo cult of personality to verify for you that you're enjoying it. Many people enjoy a slice of flan in their halo-halo, a more interesting discussion is whether you opt for indigenous magnolia ube and mango ice cream or be a little different and have a scoop of strawberry (see photo below). But one can argue, since many have traveled throughout the Philippines to prove the existence of the purest, most indigenous halo-halo, that in Baguio, Philippines strawberries are actually grown. yet another can argue that baguio became popular as an American resort town, and maybe the strawberries grown there were specifically to cater to a foreign taste. It's a dilemma...


http://www.pinoyurbanblog.com/wp-content/uploads/2006/01/halo-halo.jpg

[408kali]

Wow! That looks fascinating!

Doesn't it though?!!

[gold_chapter]

http://i85.photobucket.com/albums/k42/eskrimaforlife/lambanog.jpg

Top it all off with a nice bottle of this... ;D

This subject should be reserved for the mastery level, but if you must then I will have to argue that the best, purest, most indigenous Filipino happy drink is the Cebuano Tuba.

http://www.ngkhai.com/pointcebu/culture/images/tuba1.jpg
The popular drink of the Central Visayans is tuba, fermented from the sweet sap of young and healthy coconut trees. To prepare a tree for sap collection, its sawak (bud) is bent and cut daily. When sap begins to flow, the flower is tied with rattan strips to fit into a bamboo container called sogong which will catch the sap. Crushed tungog (tanbark from the mangrove tree) is dropped into the sogong to give the sap a reddish color and to hasten its fermentation. From one coconut tree as many as three flowers can be made to yield sap. Each flower produces tuba for two months, after which it dries out and has to be totally cut off from the tree.

[gold_chapter]

http://www.estanli.net/blog/wp-photos/binignit.jpg

Cebuano Binignit (or Ginataan)

with Kalamay from Bohol

http://www.cctravel.dk/html/philippines/rejseplan/images/BoholKalamay.jpeg

[lhommedieu]

...in Baguio, Philippines strawberries are actually grown. yet another can argue that baguio became popular as an American resort town, and maybe the strawberries grown there were specifically to cater to a foreign taste. It's a dilemma...


http://www.pinoyurbanblog.com/wp-content/uploads/2006/01/halo-halo.jpg

That's funny.

I prefer ube - if only for the color. But why not have all three - and the flan, as you suggest? I guess it's a case of having your halo-halo and eating it too.

Are there any coconut-flower wines or vodka's available here in the United States?

Best,

Steve

[Carol]

That's funny.

I prefer ube - if only for the color. But why not have all three - and the flan, as you suggest? I guess it's a case of having your halo-halo and eating it too.

Are there any coconut-flower wines or vodka's available here in the United States?

Best,

Steve

I once had Coconut Vodka at Red Square in Miami Beach (A Russian-themed restaurant specializing in fine cavaiar and other Russian delicacies) but that's been the only place I've seen it.

It was very smooth ;)

[Carol]

Next up: the adobo wars.



If a Filipina recommends that you use 7-up as a way to give the Adobo a flavor less sharp and more smooth, is it still pure Adobo?

[gold_chapter]

That's funny.

I prefer ube - if only for the color. But why not have all three - and the flan, as you suggest? I guess it's a case of having your halo-halo and eating it too.

Are there any coconut-flower wines or vodka's available here in the United States?

Best,

Steve

Here in L.A. we know a few Mexicans from the western portion of Mexico (Acapulco, etc.) that know about tuba. But we have yet to find fresh tuba in L.A. only longing for our indigenous happy drink we share with a few Mexicans. There were many Filipino indios who were forced in the Spanish galleons, leaving the Philippines, to Guam, to Maui, then to Acupulco. Many jumped ship after arriving in Mexico, and eventually stayed. Filipinos being Filipinos their first order of business was to share the best, purest, indigenous Filipino happy drink to the Mexicanos indios (especially to the mujeres, imagine Mel Gibson's Apocalypto w/ a Filipino and his happy drink seeking a new begining). No secrets here, just sharing of his beloved tuba.

(the above is not based on scientific data just our assumptions, but Filipinos jumping ship from the Galleons is documented and there are Mexicans who know of tuba)

http://www.jstor.org/jstor/gifcvtdir/di001365/00182168/di008499/00p0105c_l.1.gif?config=jstor&K=user@user_response/41pEH0QIa74Imzb980/40/4kkkVO5m/300182168.di008499.00p0105c.0/3JUQWAIdTiNnpygzBnon2T

[puntadas]

I like 'em big 'n bouncy too...

[odalisay]

Spaghetti with ground pork and HOT DOGS with a bit of sugar... just like how mom makes it!... hahaha... sorry to say, i don't like spaghetti from italy where the noodles are half cooked... but that is just me, i guess we overcooked the noodles... Italian noodles are hard OR SHOULD I SAY CHINESE NOODLES?... ;p



C.

I like to add a little bit or should I say a lot or Jufran to my spaghetti sauce. Gives it a little extra added filipino flavor!!

[gold_chapter]

This is a video of a young Filipina also looking for something pure (maybe she's looking for that pure, indigenous Filipino musician or musicians). Notice the various anting-antings left behind with various individuals she meets. Also notice the Philippine military she passes. This is Zambales, Philippines, notice all the white stuff on the ground still from Mount Pinatubo.

VGlG2IHcM20
'Sundo' by Imago

[gold_chapter]

Here's another young Filipina, but she's found what she's looking for, and she's so passionate about it that she's 'gonna stick with' it (maybe she's found something pure). The singer was born in Hawaii, but has Filipino blood, will this effect her 'purity' or 'indigenous'-ness as a Filipina? If we are rigid in our defintion, then maybe. The newest Pussycat Doll is also Filipina.

mJwJzuJa2hM

'StickWitU' by the Pusscat Dolls

[gold_chapter]

Here's more Filipinos searching for purity and truth through Art. Imagine if someone told these guys, 'You can't mix hip-hop and jazz, You can't put Jasmine Trias w/ Filipina porn stars Charmane Star and Kaylani Lei, You can't talk about revolutionary ideas if you want to succeed in the music industry, let the corporations define you...'

0wN10msgz88
Blue Scholars
GnhRK7lzp1g
Black Eyed Peas
78d6TUN0IHM
Native Guns

[puntadas]

let's not be stooopid !!!

excellent, thanx
goldie

[Buwaya]

http://static.flickr.com/49/126440806_7df2ad3ed6.jpg

You can't call yourself an accomplished Eskrimador without never knowing the taste of a good Cebuano buko pie. Generations of Cebuano families have perfected their own recipes secretly passed from generation to generation to protect their families from hunger in the afternoon. If you're really a fierce Filipino warrior, you'll mix it with Halo-Halo then down the whole meal with a fresh pure Mango shake.

Ah Man....I miss a good buko pie!

[arnisador]

These posts are split off from here (http://www.fmatalk.com/showthread.php?t=1859) (they started after post #65). Feel free to continue the food discussion!

-Arnisador
-FMAT Admin

[fisherman]

I love Menudo, who has a great recipe I can try.

[citom]

How many here have eaten balut? Raise your hands!

(Raises his hand..)

[PG Michael B]

I love Menudo, who has a great recipe I can try.

Are you speaking of Pilipino Menudo or Mexican Menudo?..Both are excellent!

Mexican Menudo

2 1/2 Pound Tripe
1/2 Calf's foot
1/3 Cup Vinegar
Cold water
2 Cloves garlic
1/2 Small Onion
3 Quart Water (approx.)
Salt
1−1/2 Cup Hominy
Red Chile Puree (see below) OR 1 cup canned red chile sauce
Finely chopped green onions
Chopped cilantro leaves
Lemon wedges
Corn tortillas, heated
Red Chile Puree:
8 California chiles (1/4 lb)
2/3 Cup Water|Scrape off any fat from tripe. Cut tripe into 1−inch squares. Place tripe
and calf's foot in a large bowl. Add vinegar and cold water to cover
generously. Let stand 3 hours. Drain. Rinse tripe and calf's foot
thoroughly. Place in a large pot. Add garlic and onion. Pour in water to
cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste.
Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe
is tender. After 1 hour, skim foam from surface of soup. Skim again as
needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add
hominy and Red Chile Puree during last hour of cooking. Ladle into large
bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn
tortillas separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems
from chiles. Break chiles open and rinse out seeds. Place in a saucepan with
water to cover. Bring to a boil. Continue to boil until chiles are softened,
about 5 minutes. Drain; discard water. Place chiles in blender; puree. Add
enough water to make puree the consistency of tomato sauce. Press pureed
chiles through a sieve to remove bits of peel. Makes about 1 cup. Variation:
Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy.
Combine with soaked tripe and calf's foot, garlic, onion and water. Cook as
directed above.

Pilipino Menudo
1 kilo chuck steak, diced
Water for boiling
Cooking oil
4 cloves garlic, crushed and minced
1 large onion, sliced
4 large tomatoes, chopped
200 grams Dongyulai (or any smoked variety) sausage, diced
3 pieces ham steak, diced
Salt and pepper to taste
2 cups chickpeas, cooked and peeled
2 green peppers, sliced
1 bay leaf

In a large pot, parboil chuck steak in enough water to cover until tender.

Set aside, including the broth.

Heat cooking oil and sauté garlic, onion and tomatoes.

Add sausage and ham; cook for 3 to 4 minutes

Season with salt and pepper.

Add chuck steak, including broth and simmer for 10 minutes or until meat is tender.

Add chickpeas, peppers and bay leaf.

Continue cooking until sauce is thick.

Adjust flavors to suit your taste.

[PG Michael B]

How many here have eaten balut? Raise your hands!

(Raises his hand..)

Many times...I will try anything once when it comes to chow...hell if I am hungry enough I will eat the ass end out of a dead alligator!