Try this PORK SISIG

PORK SISIG

A Filipino main dish came from Pampanga, you know that it is composed of chopped pig face and pig ears combined with chicken liver. it is traditionally have an egg on top and green onions. Some of the variety of sisig they add pig brains as a binder. According to my research that the woman who invented the said dish named "Aling Lucing" or also known as Lucia Cunanan.But today more sisig variety can be cook along with the fish, chicken and sea foods to be halal and can be eaten by our sisters and brothers in muslim. 

Sisig also delicious to serve as "Pulutan".

Have you tried eating exotic foods?

Here is my favorite. The "Adobong Paniki" or Bat Adobo.

  

Every September up to December there is so many fruit bats in provinces especially in our barrio. Bats or "Kabog" in Ilonggo term are nocturnal, so every night the people there are preparing their armors like "tirador (slingshot), a gun called "de-bomba" and "holen gun" (alcohol gun). And they will hunt and shoot the bats who are looking for fruits to eat in every trees that bears fruits. They will search for big bats and let the small bats free, eating paniki is also supposed to offer health benefits. Some believe that eating the dish helps in curing cough, asthma, and any disease caused by the constriction of blood vessels. It taste more delicious than chicken adobo.

top 5 delicious street foods

Balut 
It is a developing embryo (fertilized duck egg) that is boiled and eaten in the shell. It originated and is commonly sold as street food here in Philippines. it delicious when it served hot. 

Kwek-Kwek
An Orange eggs are boiled quailed eggs coated with an orange batter and deep-fried until the batter is crispy.

Fish balls
is very popular street food snack that is best served with a sweet and spicy sauce or with a thick black sweet and sour sauce. Fishballs is primarily made of fish meat mixed with chopped vegetables, spices, beaten eggs and cornstarch.

Pork Barbecue

Filipino’s eat this BBQ as an appetizer, meal, a snack, or what most of the guy’s favorite, Pulutan. This particular recipe has been a tradition for Filipino’s when it comes to street barbecuing. Its Best when still hot.

Isaw 

It is made from barbecued chicken intestines. 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 ketchup. They are usually sold by vendors on street corners during the afternoons.

"Adobong Palaka" Exotic Food

Adobong Palaka

Have you eaten an edible frog ( palakang bukid)?  I have eaten it until nowadays, especially if rainy season there are many "palakang bukid" in province. It tasted like chicken,  my favorite part is legs because it's the only meaty part. During rainy season my father and his friends will hunt for frogs and cook it  when they are done cooking they  will call the neighbors to feast on it. The sound of happiness is what you can hear while we are eating and sharing good chats.

APEC gala dinner for world leaders. Cooked by Chef Margarita Fores an Chef Glenda Barreto.

Ensanlada Tagala

Inasal na apahap

Bistek Manilenya                        

Maja Blanca Moderna

             

  Yamang dagat tinola  

First course (salad): Ensalada Tagala with duck estofado, smoked kesong puti, and red egg flan with rambutan vinaigrette

Soup: Yamang dagat tinola. The chefs ground the lapu-lapu meat and the tiger prawns, and prepare them into quenelles

Seafood course: Inasal na apahap.

Entree: Bistek Manilenya. The chefs sous-vided the beef, or placed them in airtight plastic bags and cooked them in a water bath, sealing in the flavor and juices. The dish also had sigarilyas, pink heirloom rice from the Cordilleras, and ubod cooked with Davao blue cheese.

Dessert: Classic maja blanca presented in a “very edgy, modern way,” with smoked coconut merengue and lambanog-poached mango.

Some of the Filipino cuisines served in APEC, a "beef kare-kare". A bewitching Filipino stew made of oxtail, tripe and vegetables in peanut sauce. Best consumed when piping hot and smeared with home-made shrimp paste.