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The Drifter Journals

Filipino Food in Four Courses: Adobo Alternatives Beyond Balut

11/25/2012

64 Comments

 
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In order to truly understand a culture, you need to taste their food. A country's cuisine has always been an important part of cultural identity, and The Philippines is no exception. 

In this installment of our  Food in Four Courses  series, we'll share with you three of the most beloved Filipino dishes, a starter, main course and dessert. And to keep things interesting, we'll add on a dish that's definitely not for the faint of heart.

FIRST COURSE: Puto at Kutsinta - Filipino Snacks to Start Off With

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Okay, so there's actually two, not just one. But since these two famous Pinoy snacks are almost always served together at street stalls, I figured why not feature them that way. They are both pretty straightforward and simple, which is probably what makes them popularly enjoyed for breakfast and also as an afternoon snack.

Puto is what can loosely be referred to as a mini cupcake minus the extra cakey sweetness. It's made mainly out of glutinous rice flour, sugar and evaporated milk. The texture is dense and spongy, perfect for dipping into sweet or savory sauces. They are steamed rather than baked, and topped off with a slice of cheese or salted egg.

Kutsinta
 or Cuchinta are puto's partner in crime. But rather than the floury, doughy texture of it's counterpart, this little dish is more like a sticky, chewy jello sidekick. Glutinous rice flour, again, is it's featured ingredient, but this time the sugar is brown, and minimal additions such as water and lye water are added to create a more gooey texture. Acuete is also mixed into the batter to give this snack it's reddish-orange color.

Both puto and kutsinta can be rolled in freshly grated coconut that has been tossed with cane sugar to add that extra crunchy texture and tropical flavor.

SECOND COURSE: KareKare - The Most Delectable of All Filipino Dishes

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It seems like every Asian country has it's curry. The Indians dish up their spicy vindaloos and masalas, the Chinese and Japanese their sweeter takes on the same dish, 咖哩 gā lǐ and カレー karē respectively. The dishes of rendang in  Indonesia, the bowls of gaeng แกง in Thailand and the plates of cà ri in Vietnam are all world renowned contenders. Filipinos are not one to be left out of the banquet, and in their efforts to outdo the rest of their neighbors they proudly tote their national curry dish: kare-kare.

Stripped down, kare kare is simply a peanut stew with string beans, eggplants, pechay or Chinese cabbage, banana hearts, and oxtail or goat meat. Some adventurous cooks will add tripe and offal to give it an earthy kick. Slow cooked and lightly spiced with chili and calamansi, colored with atsuete and thickened, AGAIN with glutinous rice flour, this is Filipino comfort food at it's finest.

Of course, as it is with the majority of Filipino foods, the stew is served with a heaping pile of steamed white rice. And to add that extra zing, it's finished off with a dollop of salty, pungent bagooong alamang, or fermented fish paste.

THIRD COURSE: Bibingka - A Sweet and Sticky Filipino Dessert

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What would an authentic, home cooked Filipino meal be without something to deliver that sweet after taste to top it all off? This is where the traditional dessert called bibingka comes in. 

Bibingka is a sweet and sticky rice cake made out of...yup, you guessed it, GLUTINOUS RICE FLOUR, as well as coconut milk, eggs, butter, sugar and cow's milk. Traditionally, the golden batter is poured into a specially formed terra cotta pot lined with banana leaves and baked under a heap of glowing coals. 

When the coals are removed and the cake pulled out of its clay dish, you are presented with a soft and spongy cake, slightly charred around the edges, with a hint of toasted banana leaves and creamy butter. 

Although originally eaten during the holidays, this dessert has become popular year round. Variations of this sweet and sticky dessert can be enjoyed around the world, in places such as Hawai'i and California, wherever any size-able Filipino population can be found. 

OPTIONAL: Pinapaitan - A Bitter Filipino Dish Not For the Faint of Heart

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Every cuisine has it's dish that is enjoyed by the locals but kept hidden from the outsiders for fear of being ostracized. Filipino cuisine has it's fair share of red headed step children.

You may have already heard about the infamous fermented duck embryo that Filipinos lovingly refer to as balut, or the steaming dish of pork, drenched, marinated and stewed in fresh pig's blood, called dinuguan. For as much as I LOVE Filipino food, I for one just cannot go there with either of these dishes. 

But there is one dish that defies all gastronomic logic that not too many people have heard of, and that, my friends, is an authentic and beloved Ilocano dish called pinapaitan, the king of all comfort foods, (at least in the north). 

This is a stewed dish of animal offal. Whatever animal it is, cow, pig, goat or ox, doesn't really matter, as long as you rip out the innards, dice them up, and stew them until they're tender. "What?" you might say, "that's it?!" Okay, so maybe you can stomach the thought of eating stewed pancreas, heart, liver, kidney, intestines and tripe, but the ingredients don't end there. After all, the dish isn't called pait, or bitter, for no reason. 

Where does that salty, sour, bitter after taste come from? Bile, my friends. Yes, bile. As in the yellow-greenish liquid extracted by the liver, stored in the gall bladder and discreetly excreted into the stomach on occasion to assist in digestion, known (well, maybe known only in the Philippines) for it's salty, bitter after taste. Actually, the rest of us know it as that taste you get in your throat and mouth when you have serious indigestion and you accidentally regurgitate your meal up. Yes, that sour, bitter taste in your mouth is the taste of bile, the main flavoring ingredient in pinapaitan.

So bile's not that bad, eh? You can do bile? We're not done yet. The most hardcore of Ilocanos will go even a step further by squeezing the juices out of the small and large intestines, called pait and pinespes respectively. Talk about milking the guts for every ounce! After all ingredients have been properly extracted, chopped and seasoned, they are combined in a pot and simmered on low heat until ready. If you boast an iron-clad belly, enjoy!

For authentic ideas on traditional recipes, check out these books:

Please SUBSCRIBE and stay tuned for more in this series of Food in Four Courses, where we will take you around the world to experience the joys of food from various cultures.

And now to finish with something different, let's take a couple of polls:





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Related Posts:

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  • Drifter's Thoughts: Dining Choices...Foreign vs. Familiar
  • Drifter's Thoughts: Breaking Down Stereotypes
  • Drifter's Thoughts : Daily Necessities in Asia by Jon Gedge
  • Taiwanese Food in Four Courses: A Different Kind of Chinese
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64 Comments
ernestbenjamin
11/26/2012 06:33:12 am

Yum ! I can't wait to try a Bibingka !

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JR@TheDriftersBlog link
11/26/2012 11:05:01 am

You won't regret it! This is one Filipino dessert I'm familiar with as we have a variation of it in Hawaii, but the authentic and traditional way that it's prepared in the Philippines makes it all the more awesome!

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punkindrublin
11/26/2012 08:18:07 am

Mmmmmm! You make all this stuff?

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JR@TheDriftersBlog link
11/26/2012 11:07:59 am

As in, the food in the pictures? NO! I wish, I would even eat the pinapaitan if I cooked it and it looked that good. These are pics from Flickr under an open copyright.

But I've cooked bibingka before back in Hawaii, never looked that good though. I tried to make a pot of kare kare here in Taiwan, FAIL. And I plan and trying to make some puto today. We'll see how that goes...

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Lesliegh
11/26/2012 09:30:46 am

Hay jr , nice blog

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JR@TheDriftersBlog link
11/26/2012 11:09:09 am

Thanks Les, I heard you have ducks now. How's that going? I miss the chickens on Lanai.

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Lesliegh
12/4/2012 04:27:17 pm

Yah umm that was twos years ago , the ducks grew up and got mean so I took them auction , I am back on lanai now , moved here in January , living at home and am now single , making all the meetings and regular in field , alot has changed .... We all miss you and think of you often , lots of good memories

JR@TheDriftersBlog link
12/5/2012 03:24:51 am

Haha, oops! Sorry! Man, how time flies. Well it's great to hear you're doing good there. Lanai is a great place to recuperate and rebuild yourself. Keep staying regular and strong. Maybe one day you and your family can come and visit me here!

@jackie
11/26/2012 10:17:05 am

i love bibingka...

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JR@TheDriftersBlog link
11/26/2012 11:10:11 am

Can you make it? You have to let me try next time I'm in the Philippines!

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@jackie
11/26/2012 04:19:34 pm

hahaha, i just know how to eat but to cook, i haven't tried...maybe you can cook for me when you come here..lol

JR@TheDriftersBlog link
11/26/2012 05:34:42 pm

OK, I will. But I only know Hawai'i style bibingka, and I haven't made it in a long time! And you have to cook me something in exchange.

@jackie
11/26/2012 04:46:53 pm

and what is your favorite filipino food?

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JR@TheDriftersBlog link
11/26/2012 05:29:18 pm

I just added a couple of polls at the end of the blog post. Share what's your favorite and take a guess on what's mine! I'll tell you the answer later.

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Stephen and Barbara
11/26/2012 05:53:27 pm

Hey JR nice blog. Not sure about some of the food though. I think we will stick with the Adobo.LOL

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JR@TheDriftersBlog link
11/26/2012 11:46:39 pm

Sounds like you guys already know what you like! You can never lose with adobo. Glad you like the blog so far, keep coming back!

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@jackie
11/26/2012 08:33:45 pm

and what do you want me to cook for you in exchange? hehe....lol

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JR@TheDriftersBlog link
11/26/2012 11:54:19 pm

Pick the most impossible dish...and that's the one I want. Thanks!

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@jackie
11/27/2012 10:17:56 am

ah, you like exotic food? adobong snake, wanna try? or DINUGUAN...it's very impossible dish...:P

@jackie
11/27/2012 11:00:10 am

hey...i don't know how to cook so please don't give me a hardtime thinking for your impossible dish you want, ok....hahaha

JR@TheDriftersBlog link
12/5/2012 03:27:59 am

Well if you look at the poll above, you will see what I REALLY love to eat. And good for you, it's pretty simple to make it! I look forward to trying your version.

blufluid
11/26/2012 09:11:09 pm

Nice Blog JR! Profesionally done. Thanks for sharing.

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JR@TheDriftersBlog link
11/26/2012 11:53:27 pm

Hi! Thanks, I designed it myself. Took a while but I think patience paid off.

Glad you're enjoying it so far. Thanks for taking the time to check it out and comment. I hope you'll stick around and see what else we'll be posting!

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Jared Moftah
11/27/2012 12:10:51 am

I voted for Adobo, as being JRs favourite :)

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JR@TheDriftersBlog link
11/27/2012 12:38:35 am

Cheater! It's only because you know I eat it for lunch EVERY Saturday in Nanzih! Haha, nah you're right man. And it looks like whoever else is reading this blog already knows as well, cause it's what majority guessed!

We got Dave and Alex on the adobo train, man, what about you?!

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Jared 陈睿
11/27/2012 01:53:10 pm

AH!
Too bad I hadn't read this FIRST.... I like to be right.... but, alas, I was wrong! Not the KareKare, eh?

JR@TheDriftersBlog link
11/28/2012 11:11:37 pm

Sorry Jared 陈睿, but the other Jared was right. But that's only because he lives here in Taiwan and sees me every week! Kare kare is definitely good tho, but it's kind of like a dish you have on special occasions, for me at least. Adobo I can eat every day of the week if I could.

You have to try this cuisine out. It's definitely gonna make you happy.

Jared Moftah
1/27/2013 02:34:22 pm

Haha..
Im sure we will be eating it a far bit when we head over there.

JR@TheDriftersBlog link
1/28/2013 02:18:04 am

That's right! So you better start getting used to it! You have 9 months to go. But don't worry, I saw a ton of Western restaurants and stuff in Manila. You guys can eat there while I eat my Pinoy food.

Jared Moftah
2/6/2013 01:38:35 pm

Sounds like a plan :)

Stephanie (from mexico :)
11/27/2012 02:25:49 am

Such a great article JR...you made me want to eat, travel and puke all at the same time! lol
the first course made me laugh cuz the word "puto" is a bad word in spanish! you might remember it being written in the walls hahaha :P
anyways back to the food, I love curry and I would deff try that and the dessert...oh gosh but the last one!!! I mean Im a good eater! I even eat "mondongo" which is cow's stomach soup and many mexicans don't like it!...but pinapaitan (I hope I spelled it right) I couldn't not even for the kicks! lol
keep the blogs comming! they're great!
HUgz from mexico!
-steph

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JR@TheDriftersBlog link
11/28/2012 11:14:48 pm

Thanks Stef, that was the goal, give you a multidimensional experience. Haha. And yeah, I remember what puto means in Spanish, which is why I still laugh whenever I say it. No one else gets why its so funny though, I'm glad you still got me!

About the pinapaitan, don't feel so bad, I'm pretty adventurous myself when it comes to try stuff, but that dish is a DOOZEY!

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Jared 陈睿
11/27/2012 01:56:30 pm

Very interesting blog, JR. I am DEFINITELY gonna check our local Filipino restaurant! I want to try ALL OF THEM! (Including the Pinapaitan!) Thanks for sharing! :)

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JR@TheDriftersBog link
11/28/2012 11:21:22 pm

Careful with the pinapaitan bro, make sure your belly is prepped for it!

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Michelle Bee
11/27/2012 06:38:38 pm

Hey JR! Well done. After reading this, i find myself hungry at almost 1am. Puto with cheeese sounds perfect just bout now. Made that with my cousin when i was a teen. Steamed to perfection and cheese melted to perfection. ;) One of my fav filipino food is adobo but gosh i can write a gi-normous list...halo halo with leche flan custard and ube ice cream, pancit canton, banana and veggie lumpia, arroz caldo, tambong tambong! Ever try the famous pandesal & ice cream combo? So yum. Well anyhow (as i try not to salivate) keep the food articles coming!! Keep discovering. Keep traveling. :) Segei ingat (Bye. take care)

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JR@TheDriftersBlog link
11/28/2012 11:26:08 pm

Hey Michelle, thanks for the comments, glad you're liking it so far. Yeah, you must have a LOT of experience when it comes to Pinoy food. You have great taste in the best dishes by the way. Maybe you can write the follow up post for this article? Would be great to get an insider perspective.

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Kara
11/27/2012 11:15:44 pm

Who even are you? haha
Im gona go with karekare, since its kinda like my name but doubled. and well starts with the best letter in the alphabet.. Since we're not all lucky enough just to have a 2 capital letter name.. :)

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JR@TheDriftersBlog link
11/28/2012 11:28:04 pm

Good choice! Actually, that's the dish we had on Saturday in Nanzih. Remember the bowl of stewed pork with the purple blob of fermented shrimp paste on top? Anyway, we pigged out on it, so you must have liked it!

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Kara
12/2/2012 11:04:22 am

Well i definitely think we should all have it again this saturday since i cant remember.. I think that that'll be best haha

JR@TheDriftersBlog link
12/2/2012 01:27:15 pm

I totally hope so! they don't seem to have it that often though, but it's worth a look. If not, maybe I'll force you to eat 'pinapaitan'!

Koren @ City Gal link
11/30/2012 12:27:21 am

Oh my, this all looks so delish!! ;)

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JR@TheDriftersBlog link
11/30/2012 02:19:06 am

Haha, I'm glad you think so! Filipino food is not as well known as other South East Asian cuisines, and from personal experience it may seem bizarre when you are introduced to it for the first time. But I can see from your blog posts you've traveled through Asia yourself. Have you been to the Philippines yet to experience their unique cuisine?

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Chris
11/30/2012 05:39:18 am

Finally i have the time to check your blog.. Very nice! I'm impressed.. Kare Kare and Puto't Kutsinta are my favorites.

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JR@TheDriftersBlog link
12/1/2012 01:20:39 am

Really? Do you know how to make them?

I tried looking up a recipe kutsinta, but it asked for stuff like liquid lye (I didn't even know you could drink lye!) and pandan essence (what is that?!) Ahh, I guess I'll just have to wait for my next trip to the Philippines.

But I agree, they are really good!

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Chris
12/2/2012 01:16:55 am

Puto maybe i can, Kutchinta we will just buy lol but Kare-Kare I definitely can simplier than Adobo it just look hard to cook it but it's not.

I never heard of Iye before but Pandan it is very common in the Asia particularly in the Philippines, Pandan is more known as an Asian version of vanilla. It is a long narrow leaf, Filipinos used them on cooking rice to give some fragrance and aroma on the rice.

Let me know when so i can give you a tour, introduce you to the vast selection of our foods and beautiful places.

JR@TheDriftersBlog link
12/2/2012 01:25:31 pm

Glad to hear that karekare is not too hard to make, I tried to do it once here in Taiwan, but maybe I was making things more complicated than they needed to be. I'll probably have another go at it and keep it simple. The Filipino restaurants here rarely seem to serve it for some reason, and sometimes I just gotta have a bowl of it!

Thanks for explaining what 'pandan essence' is. I asked another friend of mine from the Philippines what it was, and she laughed at me and said "It's just essence!" Haha! But if you explain it as similar to how we use vanilla extract, that makes sense!

khia
12/2/2012 10:58:12 am

i vote for chicken adobo just had some yesterday in the Philippines yum yum but the Filipinos here are cooking kutsinta tomorrow so thanks for the food suggestions.

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JR@TheDriftersBlog link
12/2/2012 01:36:40 pm

Hey Khia! Are you there already? Wow you're right across the water from us! What do think so far? Make sure you take a ton of pictures and try all kinds of food. And make sure you have lots of little gifts, like chocolates etc., to show thanks to your hosts or anyone else helping you. They will REALLY appreciate that, and it goes a long way. It's called a pasalubong.

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Gail Hocking
12/2/2012 07:42:22 pm

Thanks so much for such a well written and informative lesson in fillipino food ummm Now I know what is in these dishes I may have to try some at Nanzhi on saturday. Feichang Hao

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JR@TheDriftersBlog link
12/3/2012 12:33:11 am

Hey Gail, thanks for visiting and commenting! I'm glad you guys have been open to trying some of the new dishes here in Taiwan. It's sometimes very easy to stick to what you're familiar with, but if you venture out of your comfort zone you could find some things you really like! Just let me know if you guys would like to try Filipino food again on Saturday and I'll be there for sure!

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Kate
12/4/2012 12:12:06 pm

My sister-in-law would cook adobo from a recipe she got from her dad (being that he was 1st gen here in America) it was fabulous! By far her most tasty & best dish. Good stuff.

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JR@TheDriftersBlog link
12/5/2012 03:26:49 am

Yeah, adobo is like the unofficial national dish of the Philippines, for good for reason! There are many different variations, but all are simple to make and tasty. Does your friend make any other Filipino dishes? I hope you get to try others as well. Adobo is still my favorite though.

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Ayngelina link
12/5/2012 09:49:02 am

I lived in the Philippines in 1999 and this brings back so many good memories.

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JR@TheDriftersBlog link
12/6/2012 12:35:29 am

Oh, how long did you live there? I loved it there, and hope to go back soon. Can't wait to try more Pinoy food!

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@jackie
12/8/2012 08:25:59 pm

when are you coming? We have a new release of recipe book. Simple recipe of all Filipino food. I can give you a copy and you can try to cook some of it here. hehe :)

Noel link
3/31/2013 07:54:44 pm

A well-written post JR. Filipinos will be proud to know that someone from Hawaii appreciates our local food so much. Thank you.

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JR Riel link
4/1/2013 01:53:37 am

Thanks a lot, Noel! I'm glad you enjoyed it. I definitely have this insane addiction to the Filipino food. It's something that I can't keep under control. Lol. But the good thing about that is it's gotten me to look into different recipes, and trying to figure out how to make these dishes myself. It doesn't taste nearly as good as the real thing, but good enough for me.

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g
4/5/2013 09:03:34 am

you forgot to mention the best reason for papaitan - it helps cure/prevent hangovers!!!!!! and us filipinos, we love to drink

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JR Riel link
4/6/2013 12:39:45 am

Oh, I hadn't heard of that one before! That's a great side point. Which reminds me, the other day I saw a packet of powder to make pinapaitan, I wonder how authentic that would taste. Have you heard of that before? I'm still afraid to try it out.

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taguro
4/5/2013 03:50:41 pm

bagoong alamang is fermented shrimp paste..not fish, which is known as bagoong balayan.

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JR Riel link
4/6/2013 12:40:52 am

Thanks for bringing that out. I hadn't even realized there was a difference! I'm still learning about Philippine cuisine.

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Zulhilmi Ghouse link
4/20/2013 01:18:37 am

I've never heard of any of these! Thanks a lot for sharing =D

Puto & Kutsinta look delicious =a

It's interesting that you use peanuts, calamansi, and bagoong for cooking curry =] Note that Rendang isn't a curry dish or a derivation of curry--It's got no curry powder in it at all.

Bibingka exists in other Southeast Asian countries too: Indonesia, Malaysia, Singapore, Brunei, Burma, Thailand & Vietnam. They're called Kuih Bingka, Bingka, Kuih Bengkang, or Kuih Bakar in Malay-speaking countries, and are pandan flavoured. Some are made using tapioca/corn/bananas, in which case they're called Bingka Ubi/Jagung/Pisang. I don't know what they're called in Thailand, Burma, & Vietnam, though.

Pinapaitan--Oh. My. God. O.O Bile?! That has got to be a hundred times worse than Balut!

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JR Riel link
4/22/2013 12:08:59 am

Good point about 'rendang', I guess it would be more curry-like. Haha. Actually, that's the same thing for the Filipino karekare, too.

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Molokai Mom
12/14/2013 09:33:16 am

My 4 Favorite Filipino Food:
1. Pancit
2. Adobo: Pork & Turkey Tail
3. Pig Feet Soup
4. Lanai Mom's Suman: NO ONE CAN EVER COME CLOSE ENOUGH TO MAKE IT LIKE HER! THEY CAN TRY.....STILL NOT THE SAME.....SHE HAD THAT SPECIAL TOUCH!!!!!

Reply



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