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.

Why we should eat more wild pigs than high breed or commercial pigs?

Wild Boar

Stewed with vinegar and salt

Tapa

Steak

Here's my most favorite foods came from meat of the wild boar. Some of my research says that we should eat more wild pigs today because wild boars is A free-range animal grazing on a wide variety of forge-able food gets more muscle-enhancing movement, which generates a deeper, more flavorful meat than an animal confined and raised solely on grain; and there are no antibiotics or hormone supplements to worry about with wild animals. But taking advantage of the wild pigs as food is not acceptable and impossible nowadays here in Philippines. Because wild boar are now endangered animal.


But let me share about the taste and the experienced that I have when my father still hunting wild pigs. The meat of wild boar is so delicious unlikely from the meat of a native pig or high-breed pig. The taste of a meat came from wild boar is doesn't have any fats, but still its delicious.