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Thread: Kasaysayan ng pagkaing Pinoy

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  1. #1

    Kasaysayan ng pagkaing Pinoy


    Teka nga muna. Bakit nga ba naging "bistek" ang "bistek"?

    Ang litson ng Visayas? Galing Tsina o Ingglatera? At bakit iba ang lasa nito sa litson ng Vietnam?

    Adobo? Iba ba ito sa adobo ng mga Latino.

    Hay naku...magpaliwanaga kayo.

    Nais kong malaman ang mga pinagmulan ng pagkaing pinoy. Sino ang nagdala ang nag-impluwensya. At kung ano ang pagkakaiba.

    Dahil kinakain, dapat alamin. ;D

    COURAGE SAN BEDA! / ¡ÁNIMO SAN BEDA!
    Understand? / ¿Entiendes?

  2. #2

    Re: Kasaysayan ng pagkaing Pinoy

    Sir Danny ibang-iba ang adobo natin dito sa adobo ng mga Latino. Ang adobo natin ay sinangkutsa at ginisa bago brasado sa sariling mantika, asin at suka. Oo asin, hindi pa naman kasi uso ang toyo nung araw, bagamat garantisadong may toyo ng sa ulo ang maraming Pinoy nuon pa man. Ang adobo naman ng mga Latino ay parang barbecue natin dito, na binanad muna saka inihaw na karne, kadalasan palaman nila sa kanilang soft tortilla.
    "Kung ayaw mong masaktan mag-chess ka na lang!"

  3. #3

    Re: Kasaysayan ng pagkaing Pinoy

    bistek ='s "beef steak"

    analogous to "tambay" which is a filipinization of "stand-by"

    at any rate, it works both ways as the Americans' "boondocks" is a direct adaptation of our "bundok" :-)
    In Season 74, it was all about a phenomenal Salva-tion that brought about a Slaughter.

  4. #4

    Re: Kasaysayan ng pagkaing Pinoy

    There is no lumpiang shanghai in Shanghai.

    There is no pancit canton in Canton.

    How on earth those wound up called as they did puzzles me to this day.
    FRIENDS LANG KAMI

  5. #5

    Re: Kasaysayan ng pagkaing Pinoy


    Dito may Amoy Fukien. Sa China ba meron?

    I recall reading a story when I was in grade school that the lechon actually originated from China. A pig was roasted alive during a fire which gutted down a farmer's house. According to legend, the Chinese farmer tasted the charred remains of the pig and, several centuries later, Aling Mila became famous not only in La Loma but in the whole country as well.

    Saan ba nagmula ang Soup No. 5?

  6. #6

    Re: Kasaysayan ng pagkaing Pinoy

    Soup Number 5 became called such because the parts of the cow or carabao used to make said soup was often referred to as the "fifth leg" of the beast. It was turned into soup simply because no part of the beast should ever go to waste, as even the horns were turned into decor and the feet into bulalo. Perhaps some intrepid cook tried it first, cooking it ala Bulalo or Nilaga and found it worked wonderfully, and may have even worked some wonders as well. Waste not want not was surely taken more seriously by older generations.

    Of course since it was my often drunk grand uncle who told me that I am uncertain whether or not that provenance of the legendary soup is true. My grand uncle was born in 1908 so I assume he was a young man taken to imbibing said soup sometime in the late 1920's, meaning the said soup has been around for at least that long.

    I believe the modern term for Soup Number 5 now is "Bat and Balls Bulalo".

    Moving on, a lot of Chinese food found its way to our country from way back when. I wonder what parts of China these foods came from? I am especially interested in standards such as Pata Tim and Hototay Soup.

  7. #7

    Re: Kasaysayan ng pagkaing Pinoy

    Quote Originally Posted by Wang-Bu
    Sir Danny ibang-iba ang adobo natin dito sa adobo ng mga Latino. Ang adobo natin ay sinangkutsa at ginisa bago brasado sa sariling mantika, asin at suka. Oo asin, hindi pa naman kasi uso ang toyo nung araw, bagamat garantisadong may toyo ng sa ulo ang maraming Pinoy nuon pa man. Ang adobo naman ng mga Latino ay parang barbecue natin dito, na binanad muna saka inihaw na karne, kadalasan palaman nila sa kanilang soft tortilla.
    Yes sir. Kapag sinabing adobo ng Latino, ibig sabihin "marinated".

    Pero ngayon ko lang nalamang yung asin at hindi toyo. Ayos!

    COURAGE SAN BEDA! / ¡ÁNIMO SAN BEDA!
    Understand? / ¿Entiendes?

  8. #8

    Re: Kasaysayan ng pagkaing Pinoy

    Quote Originally Posted by salsa caballero
    bistek ='s "beef steak"

    analogous to "tambay" which is a filipinization of "stand-by"

    at any rate, it works both ways as the Americans' "boondocks" is a direct adaptation of our "bundok" :-)
    Pero bakit ganun ang naging luto? Soy Sauce, onions and pepper. That's it.
    COURAGE SAN BEDA! / ¡ÁNIMO SAN BEDA!
    Understand? / ¿Entiendes?

  9. #9

    Re: Kasaysayan ng pagkaing Pinoy

    Quote Originally Posted by LION

    Dito may Amoy Fukien. Sa China ba meron?

    I recall reading a story when I was in grade school that the lechon actually originated from China. A pig was roasted alive during a fire which gutted down a farmer's house. According to legend, the Chinese farmer tasted the charred remains of the pig and, several centuries later, Aling Mila became famous not only in La Loma but in the whole country as well.

    Saan ba nagmula ang Soup No. 5?

    Ewan ko sa soup No 5. , pero sa Pinas, kapag litson ang pinagusapan, galing yan sa Tsina at naunang lumapag sa Visayas.

    COURAGE SAN BEDA! / ¡ÁNIMO SAN BEDA!
    Understand? / ¿Entiendes?

  10. #10

    Re: Kasaysayan ng pagkaing Pinoy



    Napanood ko sa "No Reservations" ni Anthony Bourdain na ang sisig pala ay bago lang na putahe ng Pinoy. Galing Clark.
    COURAGE SAN BEDA! / ¡ÁNIMO SAN BEDA!
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