filipino foods

Last night's birthday party of a friend of mine and with her son together in their home was really fun. I've got to met new Filipino people which was great. Their food was amazing as usual (the celebrant-a-friend-of-mine is known as chef in our group), filipino -food is always the best, yum! It was actually the good opportunity to mingle with some other people from our homeland who misses their family, the filipino -food, the culture we used to practice especially when it comes a big... Read Full Story

Try this traditional Pork Sinigang Filipino food Recipe .... Ingredients: 3/4 kilo Pork, cut into chunks 3 tomatoes, sliced 2 onions, diced 5 cloves of garlic, minced 100 grams Kangkong (river spinach) 100 grams String beans 2 pieces horse radishes, sliced 3 pieces gabi (taro), pealed 2 pieces sili pag sigang (green finger pepper) 200 grams sampalok (tamarind) 3 tablespoons of patis (fish sauce) 1 liter of rice wash or water Instructions: * Boil sampalok in water until the shell shows cracks... Read Full Story

Beef Tapa Recipe ...a nice Filipino food recipe to try ! Ingredients: 1/2 kilo lean beef, thinly sliced 1/2 cup fish sauce (patis) 1/4 cup refined sugar 3 teaspoons salt 1 head garlic, crushed and minced 1 teaspoon ground pepper 1/2 cup cooking oil Beef Tapa Cooking Instructions: Mix all ingredients in a mixing bowl Marinate for at least an hour or keep in the refrigerator overnight. In a large wok, heat cooking oil. Fry the marinated beef for 15 minutes or until golden brown. Serve hot with... Read Full Story

Hello folks how you all doing right now? As of me here, I am having fun with my friends and baby Jadyn as well. Actually we just arrived here in Ate Rose house. Oh my gosh it was so hot outside that all of us grab a glass of water as we got home. But it was fun though as we went to our favorite Filipino restaurant...eat our favorite Filipino foods and decided to get halo-halo for our dessert. Read Full Story

Trying new and different types of cuisines can be scary and sometimes not so tasty to your pallet. But the rewards of finding something new and exciting to eat are endless.  Even if you're a burger type of person experiment in the kitchen and then only then can you officially rule out exotic flavors of the world such as Filipino cusine. Read Full Story

Posted by marjan72 5 hours ago ( http://best-diet-food.blogspot.com ) View profile Category : Entertainment | Tags : antibacterial function antioxidant prop It should also be noted that the Mangosten is great food and have antioxidant properties, which are of benefit to health. Traditionally they have been for thousands of years using natural healers; modern science has only recently begun to appreciate its unique nutritional... Read Full Story

Native to the Philippines, the pili nut is abundant and grows wild in many southern provinces, including Luzon, Mindanao and Visayas. When raw, the pili nut is said by many to resemble the flavor of roasted pumpkin or pepita seeds, and when roasted, the pili nut's mild, nutty flavor and tender-crispy texture is superior to that of the common almond. A perfect example would be a cross between a macadamia nut and a marcona almond. Besides from being eaten raw or roasted, pili nuts are also... Read Full Story

This is how our journey goes..                                 Home Page View My Profile View All My Posts My Blogs My Favorite Sites "WEDDING PICTURES" "OUR PHOTO ALBUM" "MY FRIENDSTER" "OUR VACATION RENTAL" "IF ONLY I COULD.." My other Friend's Links ur KA-CHIKA Abby&Peter Lalique Lanie G. Myla Dangkin Herbert Ivy Anne Rey's Blogville suzette misskurdapya Liza Twerlyn sweetagi SuperWilson Dauphine... Read Full Story

The tikoy is a famous give-away during the Chinese New Year in the Philippines . It is usually eaten steamed, fried, fried with eggs or even as it is, cold and sticky. It is made from glutinous rice flour and sugar, the type of sugar usually determines the color, hence the white and brown varieties. Unlike in the Philippines, the tikoy is not as much celebrated here in Singapore (compared to yusheng, gold ingots and Mandarin oranges). Known elsewhere as Nian Gao, which translates to "New... Read Full Story

5 ounce tomatoes 1/2 tsp chopped fresh oregano or basil salt & pepper 4 eggs, lightly beaten 3 tbsps oil To make the tomatoes easier to peel, drop them into boiling water & leave them for about 5 seconds. Remove them with a draining spoon & put immediately into ice cold water. Peel with a sharp knife. Cut the tomatoes in half & remove the seeds & juice with a teaspoon. Cut the tomato halfves into thin strips. Beat the eggs with the herbs, salt and pepper and heat the oil in a large frying pan... Read Full Story