Lechon/Signs

These signs were calling my name. Artery-clogging Lechon, or suckling pig is a popular food around here.  There are festivals around the country to showcase Lechon.  In most regions, Lechon is the centerpiece during special occasions such as weddings, fiestas, reunions, birthdays and Christmas.  It's a kind of food that will not make you grow old---because you'd die young when you indulge often.  

Once in a while when I crave for Lechon, I buy a pound from this food cart.  But this time,  I congratulated myself for walking away without buying.:p

Linking to Signs, Signs

Pancit Palabok/MYM

Red Ribbon's yummy pancit palabok--rice noodles flavored with shrimp sauce, topped with shrimps, pork, pork crackling and boiled egg.  A twist calamansi for a zesty and citrusy flavor.

Linking to Mellow Yellow Monday

K/ABC Wednesday

K is for Kare-Kare

Kare-kare [pronounced as kar′ēkar′ē] is a Filipino comfort food, a perennial family favorite in both local and overseas Filipino households.  It is a stew made from peanut sauce with a variety of vegetables, oxtail and tripe.  It is often eaten with bagoong (shrimp paste) spiced with chili.  A Philippine fiesta is not complete without Kare-kare, particularly in the province of Pampanga.  

Preparation:  Oxtail, with skin on and cut into 2-inch lengths, and ox tripe are boiled until tender.  When the meat is tender, the soup becomes gelatinous and to this, ground roasted peanuts (or unsweetened peanut butter) and ground roasted glutinous  rice are added to make the soup thicker.  Achuete (annatto) is also added to give color.  The basic vegetables for kare-kare include banana flower bud, eggplant, string beans and Chinese cabbage.  It is served hot with sauteed shrimp paste and eaten with steamed rice.

Linking to ABC Wednesday

GoodAh's Classic Goto

If you remember a light aircraft that crashed in Paranaque in early December, it was more or less a kilometer away from GoodAh.  I was on my way home when it happened and the traffic was just horrible.  GoodAh was a lifesaver---I was having this Goto while firetrucks and ambulances rushed to the scene of the crash.

Goto is a Filipino version of Congee, it has tripe, pork cracklings, ginger, fried garlic, boiled egg and green onions.  I had tokwa't baboy as a side dish.

Linking to Maiylah's Food Friday and Willa's Food Trip Friday

Tinomok

This dish was a hit to my siblings.  It's probably the hunger generating spicyness and nostalgia-inducing coconut milk.  It's called Tinomok, a bit like laing, only better, according to Gerry's Grill's website.  I know laing but it was the first time I heard of Tinomok.  It's a Bicol delicacy, and according to my brother, it's chicken wrapped in gabi leaves and cooked in coconut milk.  I believe it's basically the same as the Ilonggo's Pangat, but instead of chicken, pork or dried fish (usually labahita) is used.

Linking to Food Friday and Food Trip Friday

Sinigang na Tanguigue

@ mirandablue

Sinigang na Tanguigue (Spanish Mackerel) served hot in a clay pot.  For non-Filipinos, sinigang is a light soup cooked with a souring agent like tamarind, tomatoes, guava or calamondin.  Aside from fish, pork, beef or shrimps can also be used.  Vegetables are also added such as okra, taro corns, daikon, water spinach, eggplant and yard-long beans.  Green finger pepper is usually added to enhance the flavor.

Posted for Food Friday and Food Trip Friday

Crispy Pata

@ mirandablue

Once in a while, I indulge in this artery-clogging delicacy especially in the company of non-Filipino friends who want to try Crispy Pata.  Aside from the deliciously sinful and crispy pork skin, this dish usually relies on the dipping sauce for most of its flavor.  The dipping sauce is a cocktail of vinegar, soy sauce, onions, garlic and chili peppers. This was our tasty appetizer at Golden Cowrie along Salinas Drive in Cebu. 

For non-Filipinos, Crispy Pata is deep-fried pork leg.

Posted for Food Friday and Food Trip Friday