Arabic Food: Ma'amol

Ma'amol

A short bread filled with dates, pistachios, almond or walnuts, My mother-in law like to cooked this foods from other country, it is said that. This kind of foods are served particularly in religious festivals, like Ramadan, Eid al-Fitr and Eid al-Adha holidays. So most of this kind of food are stock over a year. But in some Arabic speaking-Christians, they eat them before lent Easter sunday.

This food is very popular in Jordan, Israel, Syria, Palestine, Lebanon and other Levantine counties. In Philippines the version of this food is cookies.

Exotic foods:Adobong Bayawak (halo)

Adobong Bayawak 
Last night as we were having our dinner, I ask my mom if what we have  for dish. She told me that we have "Adobong Halo" Halo means bayawak. My father and uncle cooked it as their sumsuman but mom get some for our dish. My titas don like to eat bayawak, but we the nieces like it. The meat of the bayawak is like a meat of a chicken, its juicy, but its not tender. You need to make it tender first before putting all the recipe and the seasonings. The taste of the adobong bayawak is like a chicken adobo, but you can still feel and taste the ramish  in belly part of the bayawak. 

Valenciana

Valenciana

Making this kind of food is not easy because one of the ingredients of this is strained rice.Everytime we have a celebration we always cooked Valenciana, because this kind of food most of our visitors always want. I dont know what's in Balenciana and why do people wants it. Because I am the one who does not like the balenciana, but my father has the secret recipe in cooking this food. So maybe his creation has an impact to people who eat balenciana.

Taho-Taho

Taho is a Philippine delicacy made of silken tofu, sago pearls and a thick sugar syrup called arnibal. This popular street food is commonly peddled on the streets in large aluminum buckets and is often served warm.

The Partners: Puto at Dinuguan

The Puto't Dinuguan is one of the famous snack Filipinos . It is the combined dinuguan and rice . The word dinuguan or pork blood stew comes from the word " blood " where the sauce is made with fresh pork blood . The traditional cooking is accompanied by a pig innards . The cake was or rice cakes are made with steamed rice . This is one of the favorite food of Filipinos due to the strange and delicious combination of sour and thick sauce dinuguan and sweetish and soft cake .

Exotic Betute (stuffed Frog)

Betute

Another new exotic delicacy I found just here in Philippines, a Betute _Betute Tugak (Stuffed Frog) Farmers in Pampanga used to depend on rain water to irrigater their farms. Children would then catch the frogs, which came out during the rainy season, while their parents cultivated the land or planted rice. Outwitting the frogs has been a traditional "family bonding" ritual. Betute is a play of words on butete, which means "tadpole" in the local dialect. Betute is the entire frog stuffed with minced pork - so it looks like a very fat frog. It is then deep-fried in oil.

Beef Tapa

Beef Tapa

Beef Tapa is dried cured beef similar to “Beef Jerky”. This is traditionally prepared by curing the meat with sea salt and letting it dry directly under the sun for the purpose of preserving the meat. Nowadays, commercialized Beef Tapa are often cured but most do not undergo drying.Tapa is usually fried and is best served with vinegar. and eat in kamayan style.

Pritong Isda with Chicharon on top

Pritong Isda with Chicharon on top

While scanning my Facebook account I found this picture in my friends post, I got curious to this kind of food. I don't know what this food's name. so I make Pritong Isda with Chicharon on top as a call it, because obviously by its picture and food design you can say that its delicious. 

Cebuano's Favorite: Kinilaw

KINILAW

This is my Cebuano uncle favorite, the kinilaw. The word “kinilaw” is derived from the bisaya term “kilaw” which means “eaten fresh”. The fishermen back then (and even till now) would fillet their fresh catch and would just deep it in sea water before eating it.As far as my research went this is an Original Visayan dish and probably originated somewhere in the Island of Samar or that of Leyte, basing on the ingredients that are used and the folklore behind it.

Bam-i: A secret for long life

Bam-i

This! This is what I always search for during birthday parties! They say pansit and Bihon can lengthen your life, so EAT MORE BAM-I!

Best of illonggos: BINAKOL

 

 Binakol

Another Ilonggo's pride is this delicious chicken dish that's rich in taste, cooked in coconut water. It is similarly cooked like tinola, the only difference is this is cooked with coconut water. You can add tinola vegetables for this recipe. The best chicken to add here is the native chicken.

Party in "Nilupak"

Nilupak

Just this weekend my mother and father went to our farm to get a bamboo and Banana for our meryenda. Then we decided to cook the banana. Nilupak is Made of mashed banana plantain added with grated coconut, margarine and sweetened with condensed milk, sometimes in simple way brown sugar and grated coconut is already okey.