pinoy-dish

ROASTED BEEFirrific with kalamansiiiimm!

With the color of the plate and the ambience..some Pinoys might easily recognize where this photo was taken..Yes ,folks ..you got it right..its JABEE or JOLIBEE! Yehey! Haha
The Filipinos love to have a “sawsawan” or any kind of sauce..like soy sauce,vinegar,chili sauce with peppers..and sometimes a combination of all of these. Like this dish,it’s meat with a hint of kalamansi to produce a taste that makes you go Oooh-ooh-ooohh! Because of it’s sour taste.. like it?

I missed my mother’s cooking with scrap big fish bones, surprisingly I’d get to buy a big Talakitok fresh fish scraps in Antipolo market, usually tuna cooked in sinigang. Talakitok is the local name that applies to several species of Trevallies / Jacks (Family Carangidae). This fish scraps wasn’t only cheaper than the fish meat itself, it can also produce more than flavorful fish stock, this time in a dish which Filipinos love, sauteed in garlic, onions, tomatoes and ginger (lessen the fish smell), putting tamarind powder makes it a real sour soup. Add veggies like Kangkong or Kamote Tops and Winged Bean which is now in season.

 Talakitok Sour Soup (Sinigang na Talakitok)
20 Nov. 2011 | Antipolo City

Photo by VerJube Photographics.

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MEAT HIGHLANDS

“It’s definitely a breed apart”
just like the signature line of a c0rned beef commercial. Pin0y p0rk meat,or any kind of meat is well cultured. It may n0t be outstanding but when Pin0y cooks laid their hands on these meats ,you’ll definitely say,..
IT’S DEFINITELY A BREED APART!
Isn’t it :) ?

LUMPIANG CHINESE! HAHA LUMPIANG SHANGHAI!

ito ang isa sa mga hilig ng Pinoy ..tuwing breaktime,after lunchtime,meryenda time,after dnertime,midnight snack time,madaling araw snack time ,bagong gising snack time..lumpiang shanghai,banana cue,maruya at kamote cue ang paboritong lapangin ng mga Pinoy..Ito ang ultimate partner ng maanghang at maaaaaaaassssimmm asiiim na SUKA! hehe Nangangasim na din ba kau?

Backyard Kitchen & Brew, Manila

While I was over in the Philippines last week, Chef Edward Bugia was kind enough to show me around the Manila food scene one day. At the end of our “tour”, we visited to one of his restaurants, Backyard Kitchen & Brew, for some beers and snacks…

At Backyard, located in the U.P. Town Center in Quezon City, Chef Ed and his partners have created a Filipino gastropub, modernizing classic Pinoy dishes to pair with a range of locally-brewed craft beers. The dish they’ve become best know for is their Salted Egg Fried Chicken Skins…

Served with a pineapple-infused vinegar, these crunchy poultry pieces go perfectly with a pint of local Joe’s Brew Sierra Madre What Ale…

We also had Chef Ed’s Braised Beef Belly, a popular cut of beef in the Philippines that absorbs spices for fantastic flavor…

For their outdoor patio, the Backyard boys needed an easy-to-drink, refreshing beer to help quench thirsts in the notorious Manila humidity, so they took a page out of Harry Potter and created their own “Butter Beer” with butterscotch and whipped cream…


Nestled in this bustling college town, Backyard Kitchen & Brew is twisting the foods Filipinos grew up in interesting and inventive ways and attracting crowds of curious young culinarians.


BACKYARD KITCHEN & BREW

Level 2 U.P. Town Center

Katipunan Avenue

Quezon City, Philippines

+63-927-726-1210

https://www.facebook.com/BackyardManila