Category Archives: Food

Green Pinipig

Leave a comment Posted by on October 28, 2013

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Cavite, Food , , , , , ,

Kadios Season

1 Comment Posted by on October 27, 2013

You know you’re an Ilonggo if you eat this bean.

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Removing kadios beans from its pod

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Ready to measure a glass of it worth Php25

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Filling the glass

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Pay for 2 glassful of kadios then go home and cook KBL

Food, Negros Occidental, Produce , , , , ,

Rice Cake Oven Cart

Leave a comment Posted by on October 25, 2013
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A cart with oven means fresh and hot bibingkas (rice cake)

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Oven container for each rice cake. That's the batter in the blue tub

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Charcoal fueled oven

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This oven cart has a chimney!

Food, Negros Occidental , , , ,

Jollijeep Unusual

Leave a comment Posted by on October 24, 2013
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Kinunot na pagi - stingray in spicy coconut cream with malunggay leaves

Food, Makati , , , , ,

Balut Carrier

Leave a comment Posted by on October 23, 2013

Different modes to carry fertilized duck eggs also known as balut.

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Temporarily stationary for the day at a selected spot if balut is in a drum

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Balut in a cart for easy mobility

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Balut in the basket strapped to the vendor for unimpeded mobility

Food, Negros Occidental, Palawan , , , , , , , , , ,

Banana Trunk Meat Stand

Leave a comment Posted by on October 23, 2013
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Displaying the selections of skewered chicken parts including pork in upright arrangement using banana trunk

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Banana trunk is commonly used in Negros as chicken inasal stand

Food, Local Stuff, Negros Occidental , , ,

Ibos, Bot-ong, Suman

Leave a comment Posted by on October 21, 2013

Glutinous rice being the main ingredient of these kakanin trio of Bacolod: ibos, bot-ong, suman.

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Ibos in coconut leaf packaging

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Bot-ong in banana leaf packaging

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Bot-ong and ibos without the leaf packaging

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What one should expect when we say suman in Bacolod (known as biko in Cebu and Manila)

Food, Negros Occidental, Packaging , , , , ,

Bibingka Oven

Leave a comment Posted by on October 19, 2013

A perfect bibingka is superior to any perfect pancakes out there. Whatever fruit, sauce or filling one can add to a pancake, the same can be done to a bibingka but resulting into a far more superior hot cake in taste minus the horrendous price.

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Live charcoals in that square tin pan covering the clay pan where you put the bibingka batter in banana leaf and this is placed on top of clay stove also fueled with live charcoals. Presenting the rice cake oven

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The avocado leaf-pandan leaf tea inside that kettle on the left side is given for free as an accompaniment to the rice cake

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Bibingka still in a pan. I'm happy that this unpretentious stall exist

Bulacan, Cookware, Food , , , ,

Roadside Tinapa

3 Comments Posted by on October 18, 2013
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Assortment of smoked fish (tinapa) such as tamban, bangus etc. The weaved bamboo is where they put the fish during smoking process

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Exposed tinapa by the street. Seems smoking continues by means of vehicle exhaust

Bulacan, Food , ,

Talaba Vendor

Leave a comment Posted by on October 18, 2013
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The vendor and his oysters (talaba)

Bulacan, Seafood , , ,

Roadside Bananas

1 Comment Posted by on October 13, 2013

I like stalls that sell fruits/vegetables from vendors’ own plots. It is the same banana so I buy from them whenever I have the chance helping them also to be sustainable. Truly it is more interesting to buy from these roadside stalls and directly from these small time sellers than in airconditioned supermarkets.

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Tree-ripened bananas taste better

Food, Produce , ,

Kasag, Lokos, Pasayan

Leave a comment Posted by on October 10, 2013

Most common seafood trio in Ilonggo dialect.

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Kasag

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Lokos

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Pasayan

Seafood , , , , , ,

Street Peanuts

Leave a comment Posted by on October 7, 2013
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Peanuts, beans, etc and the small brown paper bags for packaging

Food, Metro Manila ,

Oblong Burger

Leave a comment Posted by on October 4, 2013
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Street burger of Peninsular Malaysia. At the lower left of the sign it says 90% pure meat

Food, Malaysia , ,

Tasty Pork of Taal

Leave a comment Posted by on October 3, 2013

Pork meat with fat saturated mainly with adobo marinade can transform into two products, tapa and longganisa, presumably because the taste is similar. If there’s a difference, it’s somehow attributed to its form thus affecting its taste when cooked.

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Sliced marinated pork is the tapa and if it's chopped and stuffed inside a casing, then it's a longganisa

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Marinade inside that rectangular container is poured into this tapa from time to time so it will look fresh and not dry

Batangas, Food , , , , , ,

Empanada of Taal

Leave a comment Posted by on October 2, 2013

Put some filling such as meat and/or vegetables inside dough and deep fry it. When cooked, you now have an empanada. Of course there are so many variations of this deep-fried filled dough worldwide. So while I snacked on my chicken empanada Taal version, I think of the samosas I ate as starter in Indian restaurants and the curry puffs I bought for breakfast from the street vendors in Malaysia.

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Empanada stall inside the palengke in Taal

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Warning sign with drawing of ABS-CBN logo

Batangas, Food, Market , , , ,

Panutsa Maker

2 Comments Posted by on October 1, 2013

Peanuts (whether whole or chopped) that are bonded by caramelized sugar is a local candy known by different names such as bandi in Western Visayas (my mother would always buy me this), piñato in Eastern Visayas (sustained me in long bus rides between Negros and Cebu provinces during college years, my favorite variant), peanut brittle in Baguio (wish there’s a local name) and panutsa in Batangas.

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Whole peanuts and brown sugar cooked in wok over woodfire is panutsa in the making

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Stirring for a well distributed peanuts when bonding with caramelized brown sugar

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Bamboo ring molds. Shown here is the smallest ring and retailed by this factory at Php5 each

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Panutsa like bandi is ring-shaped and retailed in different sizes

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Doing some quality control while counting (also snacking on dislodged peanuts in the table)

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Presenting the panutsa made in Barangay Seiran of Taal

Batangas, Food , , , , ,

Sinaing na Tulingan

Leave a comment Posted by on September 30, 2013

Simmering tulingan for a long time in claypot saturate the fish with the added salt and souring ingredient such as kamias hence the resulting dish makes it a very appetizing viand. Locals who don’t want to spend time simmering and non-locals who would like to bring home this Batangas signature dish gave this old lady a market for her sinaing na tulingan.

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Comfortably seated on the counter beside her palayok of sinaing na tulingan (claypot with braised tuna inside)

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Carefully getting the fish where each one is separated by banana leaf during simmering process. The bones are very soft already that it can be eaten as proudly claimed by the vendor

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Getting another fish. It's 3 for Php100. She then wrapped the 3 cooked fish together using banana leaf and newspaper as her packaging

Batangas, Food, Market , , , , , ,

Lanzones Season

Leave a comment Posted by on September 30, 2013
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Lanzones of Cuenca, Batangas sold at Php45 per kilo in roadside stalls

Batangas, Food, Produce , ,

Skewered Blood

Leave a comment Posted by on September 29, 2013
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Coagulated chicken blood on stick ready for grilling. Also known as betamax.

Food , ,

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