Paksiw na Galunggong w/ Ampalaya
Paksiw is undoubtedly the next best dish to Adobo since the dish is
versatile and adaptable much the same as Adobo is. Paksiw is also very
popular in the Philippines since it has the longest shelf life of any
other dish due to its main ingredient, the vinegar.
Tinapa
Tinapa or Smoked Fish – this dish is served at breakfast, lunch, and
definitely around dinnertime along with tomatoes, onion on the side and
garlic flavored vinegar for dipping sauce. This will surely bring out
your appetite. Most western cultures might not agree, but for most
Filipino’s it would be a homerun.
Bicol Express
Bicol Express (Bikol: Sinilihan) is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chilies (siling mahaba in Tagalog, lada panjang in Malay/Indonesian), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have been inspired by the fiery Bicolano dish gulay na may lada, which is nowadays presented as one of the many variants of Bicol Express.
Daing na Bangus
Daing na Bangus brings back a lot of memories from the Philippines.
Bangus or Milkfish is a very popular fish in the Philippines and
definitely a fish of choice for a lot of different dishes. I have tasted
both versions of this dish and they are both very delicious
No comments:
Post a Comment