filipino recipes afritada
Posted in Filipino Recipes on 08/15/2010 07:09 am by admin filipino recipes afritada
Several Questions about Filipino Cuisine…?
Sorry for mispellings…
1) What do you put in sinigang? Just list what your put in your version of sinigang. Don’t give me recipes; I already know how to make it, I’m just curious to see what meat and vegetables you put in yours.
2) Do you create a special dipping sauce for lumpia? If so, what’s in it? Again, please no recipes off websites.
3) Do you prefer laing or sisig? Why?
4) Seriously, what’s the difference between mechado, menudo, afritada, and caldereta? They all taste about the same to me…or maybe it is the way my mom cooks it?
5) Which longanisa do prefer, Illocano or Pangpangan? Why? I like Illocano better.
6) Do you like embotido?
7) After you found out what was in dinuguan, did you still eat it?
1. Sinigang – Pork, tomato, long bean, radish, onion, tamarind pulp, kangkong, it’ll be tastier if you mix pork and beef, unforetunately, because of my allergy with beef, I cannot put it.
Another variety which my lola used to cook is Sinigang na Bangus, but instead of the tamarind pulp, she puts in ripe guava.
I also like prawn sinigang but I’m allergic to prawn, so I cannot eat it.
2. Lumpia, the normal, vinegar, salt, ground pepper, garlic anda bit of sugar. However, I jst normally buy thai chili sauce, it’s really delicious for lumpia.
3. Laing, my lola used to make a mean one.
4. The similarities among those dishes are they are beef dishes. It’ll also depend what your mom put in all these dishes. The ingredients are also similar, like potatoes, tomatoes, onion, garlic. My grandma used to boil the meat first with vinegar, salt, pepper, garlic and water to tenderised it. It doesn’t taste the same to me, probably because my lola is a first class cook when she was alive. Again, you can always substitute pork instead of beef.
5. I prefer Ilocano longganisa.
6. I like embotido, I used to make during festivities in Philippines. It’s actually like a luncheon meat. Unfortunately, my husband’s family don’t care for it too much so I don’t make it anymore.
7. I don’t mind how my lola used to cook dinuguan because she doesn’t put the intestines, and the likes. I’ll only eat it when she cooks it, I don’t when other people cooks it including my aunts and mother. My lola only uses the blood of pig, lean meat and a bit of fat for more taste.
Pork Afritada
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