Isan Lover
Forumveteran
Hej
Ibland klagas det på Filippinsk mat här på forumet och jag har personligen inte riktigt förstått vad det är som skulle vara så annorlunda och sämre än andra länders mat i Asien.
Själv tycker jag mig se stora likheter mellan ex.vis Indonesisk mat och Filippinsk mat, här är några exempel på traditionell Filippinsk mat.
Först grillad spädgris som kallas Lechon i Filippinerna och Babi Guling på Bali, en delikatess med knaprigt skinn, smakrikt och saftigt mört kött.
Lechon - You will find lechon (spit-roasted pig) in every town fiesta and major celebration in a Filipino home. It is usually prepared by stuffing the pig with herbs and spices such as lemongrass, onions, and garlic and then slowly roasted over charcoal for hours until the skin turns reddish brown.
Lechon's crispy and crunchy skin, as well as the moist and tender meat, has enamoured locals and foreign visitors alike. In fact, even the famous American chef, Anthony Bourdain, couldn't help but exclaim after taking a succulent bite: "it's the best pig ever!". The best places to find lechon in the Philippines are in Manila and Cebu although you can pretty much find it everywhere. The difference mostly lies in the stuffing, the roasting style, length of time, as well as the type of pig used.
Inasal - Filipinos also grill their chicken with a unique marinade and basting sauce—a style called Inasal. The marinade blends lemongrass, ginger, garlic, calamansi juice, brown sugar, salt, ground pepper, and vinegar. The basting sauce mixes annatto oil, salt, calamansi juice and butter. The result is a grilled chicken with a rich umami coating, and a perfect balance of smoky, peppery and sweet-sour flavours
Pancit - The most common would be the Pancit Canton, egg noodles stir fried with vegetables and meat, flavored with soy sauce and/or oyster sauce. Pancit Bihon (rice noodles), Cha Misua (angel hair flour noodles) or Pancit Sotanghon (vermicelli) are similar versions using different noodles as base.
Other well-loved varieties include the Pancit Malabon and Pancit Luglog/Palabok which are rice noodles served with a rich anatto tinted sauce with shrimps and pork cracklings and the Lomi, thick egg noodles cooked with meat, shrimp and vegetables in thickened broth.
Mvh isan lover
Ibland klagas det på Filippinsk mat här på forumet och jag har personligen inte riktigt förstått vad det är som skulle vara så annorlunda och sämre än andra länders mat i Asien.
Själv tycker jag mig se stora likheter mellan ex.vis Indonesisk mat och Filippinsk mat, här är några exempel på traditionell Filippinsk mat.
Först grillad spädgris som kallas Lechon i Filippinerna och Babi Guling på Bali, en delikatess med knaprigt skinn, smakrikt och saftigt mört kött.
Lechon - You will find lechon (spit-roasted pig) in every town fiesta and major celebration in a Filipino home. It is usually prepared by stuffing the pig with herbs and spices such as lemongrass, onions, and garlic and then slowly roasted over charcoal for hours until the skin turns reddish brown.
Lechon's crispy and crunchy skin, as well as the moist and tender meat, has enamoured locals and foreign visitors alike. In fact, even the famous American chef, Anthony Bourdain, couldn't help but exclaim after taking a succulent bite: "it's the best pig ever!". The best places to find lechon in the Philippines are in Manila and Cebu although you can pretty much find it everywhere. The difference mostly lies in the stuffing, the roasting style, length of time, as well as the type of pig used.
Inasal - Filipinos also grill their chicken with a unique marinade and basting sauce—a style called Inasal. The marinade blends lemongrass, ginger, garlic, calamansi juice, brown sugar, salt, ground pepper, and vinegar. The basting sauce mixes annatto oil, salt, calamansi juice and butter. The result is a grilled chicken with a rich umami coating, and a perfect balance of smoky, peppery and sweet-sour flavours
Pancit - The most common would be the Pancit Canton, egg noodles stir fried with vegetables and meat, flavored with soy sauce and/or oyster sauce. Pancit Bihon (rice noodles), Cha Misua (angel hair flour noodles) or Pancit Sotanghon (vermicelli) are similar versions using different noodles as base.
Other well-loved varieties include the Pancit Malabon and Pancit Luglog/Palabok which are rice noodles served with a rich anatto tinted sauce with shrimps and pork cracklings and the Lomi, thick egg noodles cooked with meat, shrimp and vegetables in thickened broth.
Mvh isan lover
