Pinoy Foods

Pritong Lumpya-Pinoy Foods

2012-02-07T03:45:00.000-08:00

Lumpia Prito is a traditional Philippine food as an appetizer served in parties. But it has become a Philippine side or meat dish
.
Lumpia Prito literally means fried spring roll.
It consists of a briskly fried lumpia wrapper filled with bean sprouts and various other vegetables such as diced carrots.

Ground meat or seafood may also be added.
Though it is the least expensive of the variants, the preparation--the cutting of vegetables and meats into
appropriately small pieces and subsequent pre-cooking--may prove taxing and labor-intensive.

This variant may come in sizes as little as that of Lumpiang Shanghai or as big as that of Lumpiang Sariwa. Lumpia is usually eaten with vinegar and chili peppers, or a soy sauce-and-calamansi juice mixture known as toyo-mansi.

You must try Lumpia Prito when you go to some Philippine restaurants. Lumpia absolutely satisfy your cravings.

Pinakbet pizza-Pinoy Foods

2012-02-07T03:42:00.000-08:00

Pinakbet pizza is a Philippine food from the Ilocos region.

Pinakbet pizza is a combination of the pizzacrust with cheese and the pinakbet ingredients.

The Pinakbet ingredients are eggplant, ampalaya, string beans,okra and some longganiza or bagnet. The bagoong is also put on top of the Pinakbet pizza with lots of cheese in it.

Pinakbet pizza is an Ilocano delight. The first ever gourmet Pizza in the Philippines. It's a vegetarian pizza with bagoong instead of anchovies. Very delicoius and nutritious.

Isadang Tuyo-Pinoy Foods

2012-02-07T03:41:00.000-08:00

Tuyo is a dried salted fish (tuyo actually meaning dried) in the Philippines.

Tuyo has been tagged as a poor man's kind of dish as can be procured quite cheaply (and as it is "preserved" can be stored cheaply too!).

Poor man or no, tuyo has many fans from all walks of life, so I want to say that Tuyo is an everyman's kind of dish. And as far as tuyo lovers go, I am of the them who head to eat Tuyo for breakfast.

Tuyo is served during breakfast with fried rice and sunny-side up eggs.

Very popular in the Philippines. Some eat all of the Tuyo isda from its head to tail and bones

Because tuyo is salty , its aroma can fill up the whole house and could extend to the neighborhood. Others said that it has a bad smell. But when the scent of tuyo is smelled, everybody else would be tempted to eat. Very great with vinegar for a dip.

Dinuguan-Pinoy Foods

2012-02-07T03:39:00.000-08:00

Dinuguan, or "pork blood stew" in English, is a Philippine food which is a very savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.

The term dinuguan comes from the word dugo meaning "blood".

It is recognizably thick and dark, hence the Westernized nickname "chocolate meat". It is often served with white rice or a Filipino rice caked called puto.

Dinuguan is a Philippine food which is a famous Filipino dish with mainly pig blood, garlic, chili and vinegar.It is very rich and delicoius when a litttle sour and hot .

When you go to the Philippines, try this exotic food which is condired a traditional Philippine food.

Laing-Pinoy Foods

2012-02-07T03:37:00.000-08:00

Bicolanos are famous for being chili ( sili )lovers. Almost Bicolano foods are hot and spicy.

One of my favorite is laing.

Laing is a favorite Philippine food from Bicol, fiery hot and absolutely delicious though it can an acquired taste to the Western palate.

Laing is one of all time favourite Bicol dish. Be sure to use thick coconut milk, the light version will not work at all.

If you ever try to visit the Bicol Region, it is here where you will find a wide variety of "Laing," or "Gulay na Natong" in the bicol dialect, a classic bicolano dish.

The secret of being able to cook the best laing is the coconut oil and bits of minced meat, daing, tinapa, shrimps, anchovy paste or bagoong na isda.

Aside from the dried gabi leaves which is shredded thinly or dependng upon the choice of the one who will have the meal, the young stalks are also cut into an inch long, and placed over the laing after the thin coconut milk or "gata" has boiled.

It should be noted that in cooking laing, constant stirring should be minimized so the leaves would not create a stinging or tingling taste. And lastly, the chili which add the laing an exquisite flavor.

Kare-kare-Pinoy Foods

2012-02-07T03:35:00.000-08:00

Kare-kare is a Philippine stew.

Kare-kare is a Philippine food made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe.

Meat variants may include goat meat or (rarely) chicken.

It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi lime juice.

Any Filipino fiesta, particularly in the Tagalog region, is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.

The combination of a beef, tripe, and vegetable stew cooked in peanut sauce and the pungent fermented shrimp paste (bagoong) that is considered as an integral part of the dish (bagoong is always served with kare-kare), must seem particularly bizarre to non-Filipinos; yet it is one of the ultimate comfort foods for Filipinos worldwide, and is a perennial family favorite in both local and overseas Filipino households.

Bicol Express-Pinoy Foods

2012-02-07T03:33:00.000-08:00

Bicol Express is a Philippine food made with pork and coconut cream that will have you expressing how much you adore the taste!

Bicol Express is the name given to a popular dish which originated in the Bicol Region of the Philippines.

It is a stew made from long chilies (siling labuyo), coconut milk, shrimp paste or stockfish, onion, pork, and garlic.

Pinakbet-Pinoy Foods

2012-02-07T03:29:00.000-08:00

Pinakbet or pakbet is a popular Ilocano food, from the north of the Philippines, although it has become popular throughout the Philippines.

The word is the contracted form of the Ilocano word "pinakebbet", meaning shrunk or shrivelled.

The original Ilocano pinakbet uses baggoong, of fermented monamon or other fish, while further south, bagoong alamang is used.

Usually its most basic vegetables used in this dish include native bitter melon, eggplant, tomato, ginger, okra, string beans, lima beans, chili peppers and various Filipino vegetables like parda, winged beans, and such. A Tagalog version usually includes calabaza.

Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilocano households.

As its name suggests, it is usually cooked until almost dry and shrivelled, however, the flavors of the vegetables are emphasized and accentuated with the help of baggoong.