lakwatsera
06-09-2009, 06:05 PM
Most travelers to the Philippines don’t quite understand and have no idea of what to eat or dine when in the Philippines. Our native food and delicacies are no such different from Asian, Western and European gourmet. A little from here, there and everywhere combined with our own ingenuity, are so rich and colorful with such a flavorful taste.
Gulaman and Sago
When you go native, this the best drink you’ll ever have. Forget about Diet Coke or Iced Tea. A combination of Gulaman (Gelatin) and Sago (Tapioca), with a sweet taste from sugar cane or brown sugar topped with shaved ice, will have you want for more.
Lumpiang Shanghai
Most commonly known in the western part of the world as Spring Rolls. This dish is derived from Chinese cooking and modified to taste for the local population with our own spices and herbs. Grinded pork meat wrapped around in thin flour wrapper, deep fried and sliced into bite sizes. This could also be a main dish but we prefer it to be an appetizer.
Atsara
This is a great side for the Lumpiang Shanghai as a pickled appetizer. Derived from raw papaya, atsara, has a sweet and sour taste with a flavorful of added locally prepared spice.
Kare-Kare
This mouthwatering main dish is one of our country’s top native food. Cooked with peanut sauce, it consists of ox tails, tripe and small intestines of beef while the vegetables consists of eggplants, pechay leaves, and sitaw (long string beans). This is served in a native bowl which is called palayok. As a side flavoring, shrimp paste or bagoong comes with this native main dish.
Crispy Pata
Number 2 Rule is never order a Kare-Kare without the Crispy Pata. I really don’t know why this combination goes with one another but it really taste that good. Crispy Pata is pork legs with the skin, boiled with flavors and deep fried for that crunchy on the outside, tender and juicy on the inside. This served always with a side dipping sauce made up of soy sauce and vinegar with spices.
Escabecheng Lapu Lapu
For fish lovers you could order this as well. The lapu-lapu is one of the most expensive tropical fish in the Philippines that is similar to a Red Snapper. The fish is prepared and very lightly rolled on flour then deep fried for that added crunch and flavor. The toppings are made up of sweet and sour sauce, celery, onions, scallions, carrots, garlic, ginger, green and red peppers for that added flavor.
Sapin-Sapin
Finally, if you love desserts at the end of the meal, we recommend sapin-sapin. A colorful combination that is made up of what we call locally as “malagkit” or sweet rice grinded in to flour like powder and prepared specially with a sweet taste for that unforgettable dessert.
source:http://www.paraisophilippines.com/2008/04/03/lets-go-native-and-eat/
Gulaman and Sago
When you go native, this the best drink you’ll ever have. Forget about Diet Coke or Iced Tea. A combination of Gulaman (Gelatin) and Sago (Tapioca), with a sweet taste from sugar cane or brown sugar topped with shaved ice, will have you want for more.
Lumpiang Shanghai
Most commonly known in the western part of the world as Spring Rolls. This dish is derived from Chinese cooking and modified to taste for the local population with our own spices and herbs. Grinded pork meat wrapped around in thin flour wrapper, deep fried and sliced into bite sizes. This could also be a main dish but we prefer it to be an appetizer.
Atsara
This is a great side for the Lumpiang Shanghai as a pickled appetizer. Derived from raw papaya, atsara, has a sweet and sour taste with a flavorful of added locally prepared spice.
Kare-Kare
This mouthwatering main dish is one of our country’s top native food. Cooked with peanut sauce, it consists of ox tails, tripe and small intestines of beef while the vegetables consists of eggplants, pechay leaves, and sitaw (long string beans). This is served in a native bowl which is called palayok. As a side flavoring, shrimp paste or bagoong comes with this native main dish.
Crispy Pata
Number 2 Rule is never order a Kare-Kare without the Crispy Pata. I really don’t know why this combination goes with one another but it really taste that good. Crispy Pata is pork legs with the skin, boiled with flavors and deep fried for that crunchy on the outside, tender and juicy on the inside. This served always with a side dipping sauce made up of soy sauce and vinegar with spices.
Escabecheng Lapu Lapu
For fish lovers you could order this as well. The lapu-lapu is one of the most expensive tropical fish in the Philippines that is similar to a Red Snapper. The fish is prepared and very lightly rolled on flour then deep fried for that added crunch and flavor. The toppings are made up of sweet and sour sauce, celery, onions, scallions, carrots, garlic, ginger, green and red peppers for that added flavor.
Sapin-Sapin
Finally, if you love desserts at the end of the meal, we recommend sapin-sapin. A colorful combination that is made up of what we call locally as “malagkit” or sweet rice grinded in to flour like powder and prepared specially with a sweet taste for that unforgettable dessert.
source:http://www.paraisophilippines.com/2008/04/03/lets-go-native-and-eat/