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Thread: Kasaysayan ng pagkaing Pinoy

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  1. #21

    Re: Kasaysayan ng pagkaing Pinoy

    Quote Originally Posted by danny


    I prefer Vietnamese balut.
    Based on your recommendation, will definitely try hot vin lon when I revisit Vietnam in 2010.

  2. #22

    Re: Kasaysayan ng pagkaing Pinoy

    It appears wala pang pagkain na maituturing nating atin since page 1.

    Though, I am not aware of the origins of these foods but what about the following foods below. Atin bang maituturing ito?

    a. ginataang kuhol
    b. munggo
    c. pakbet
    d. sinigang
    e. papaitan

  3. #23

    Re: Kasaysayan ng pagkaing Pinoy

    Sa ganang akin naman mga katoto masasabi nating orig na potahe sa atin ang mga mas simpleng pagkain, gaya ng dinengdeng ng Ilokano. Basta may pampaasim o gata masasabi nating may mga ganyan din kasi ang mga karatig bansa natin dito sa Timog Silangan Asya. Kumbaga kung may sinigang tayo may Tom Yum naman ang mga Thai, at may lutong gata din ang mga Thai, Malay at Indones. Sa kaso ng dinengdeng ewan ko lang kung may ganyang potahe ang kahit sinong bansa, maging sa Asya man o sa ibang dako pa ng daigdig. Ang simpleng definition ng dinengdeng ay kahit anong gulay na pinakuluan lang sa tubig at bagoong, maaring may sapaw itong inihaw o pritong karne or isda o wala. Natatawag din itong "inabraw" sa ibang bahagi ng Ilocandia. Ang klasik na dinegdeng ay talbos ng kamote, gulayin na sili na hindi kaanghangan, pakukuluan hanggang lanta sa mga limang bahaging tubig sa isang bahaging bagoong, at pinipigaan ng ilang kalamansi para lang may pangontra sa talas at kati sa dila ng alat ng homemade na bagoong, lalo ang mga hindi processed o de-garapon na nabibili lang sa tindahan.

    Siempre pa dahil nakirmet ang Ilokano kaya naman naisipan ang potahe na ganito, mura nga naman, madali pang lutuin. Sabi nga ng mga Tagalog, mistulang pinulot sa lansangan na mga damo-damo na nilaga lang at winisikan ng bagoong at kalamansi, voila, may dinengdeng na. ;D

    Hindi ako sigurado sa karekare natin kung talagang tayo lang ang may ganyang uri ng potahe. Sa pagkakaalam ko hango ang karekare mula sa mga potahe ng India na may curry. Ang sa akin naman, papano naman kaya nagkaganun ang karekare natin na wala ng alat at anghang at iba pang kakaibang lasa na normal na characteristic ng mga curry ng India? Sa sobrang walang dating nga ng ating karekare kailangan niya ng katernong bagoong o di naman kaya ay malasang adobong baboy. Gawa nga din ng may mani ang ating karekare baka meron din itong impluwensiya mula sa mga satay ng Indones, hindi ko lang sigurado.

    Ang sisig at dinakdakan ay mga nakakaintriga din kung mga orig na pagkaing Pinoy. Siguro naman sa Asya na lang maraming nakakaisip na huwag sayangin ang ulo at mukha at tenga ng baboy, pati na din ng utak nito, at naisipang gumawa ng version nila ng sisig o dinakdakan. Sa limitadong nabyahe ko na sa abroad ewan ko lang, sa Pilipinas pa lang ako nakatikim ng sisig at dinakdakan, although may naikwento sa akin si Sir Joe minsan na meron daw potaheng Scottish o British yata na kung tawagin nila ay "Brawn" kung saan ginagawang parang embotido ang mga nilansag na laman mula sa ulo at tenga ng baboy.
    "Kung ayaw mong masaktan mag-chess ka na lang!"

  4. #24

    Re: Kasaysayan ng pagkaing Pinoy

    Quote Originally Posted by LION
    Quote Originally Posted by danny


    I prefer Vietnamese balut.
    Based on your recommendation, will definitely try hot vin lon when I revisit Vietnam in 2010.
    Good! Try also the Vietnamese Roast Pork (lechon). They stuff it with local herbs and spices thus the distinct taste.

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

  5. #25

    Re: Kasaysayan ng pagkaing Pinoy

    Quote Originally Posted by fujima04
    It appears wala pang pagkain na maituturing nating atin since page 1.

    Though, I am not aware of the origins of these foods but what about the following foods below. Atin bang maituturing ito?

    a. ginataang kuhol
    b. munggo
    c. pakbet
    d. sinigang
    e. papaitan

    Let me put it this way. We have to contend with the fact the ours is not an ancient civilization like China, India, Greece, Persia, Italian/Roman etc. etc.

    Our culture is an amalgamation of sorts, both imposed and assimilated.

    Thailand and India are ancient civilizations that were already using coconut milk for their food preparation. Ginataan in local parlance.

    Munggo is native to India, Pakistan and China.

    Sinigang or Tamarind based soup can be found in ancient Indian and Thai cuisine.

    Again, given that we are a young civilization, it is important to realize that the ingredients themselves may not be Filipino in origin (rice which was indigenous to Mesopotamia/Africa and spread to China and India to Latin Ameirca) but the cooking and the preparation is what makes it our own.

    The preparation, the variation of ingredients and the cooking style makes it Filipino.

    "Sinigang sa palayok" (although palayok may not be indigenous to the country) is Pinoy like India's Tandoori Chicken (cooked in Tandoor) or good old coal/wood fired brick oven Italian Pizza.

    Now I'm off to Manhattan to taste Italian Pizza, Jewish Pastrami and European Bagel in New York. ;D
    COURAGE SAN BEDA! / ¡ÁNIMO SAN BEDA!
    Understand? / ¿Entiendes?

  6. #26

    Re: Kasaysayan ng pagkaing Pinoy




    Kapeng Barako?

    Coffee is from Persia and the Europeans first recorded encounter with coffee was with the turks during the Ottoman empire. Long before the first European coffee house in Vienna, the Ottoman Empire already have their "Starbucks chain" mixing coffee with politics. ....and the dimwits transferred Cafe Adriatico to Serendra. What the effing is going on with this Pinoy institution. ;D




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

  7. #27

    Re: Kasaysayan ng pagkaing Pinoy

    A lot of the favorite techniques and methods and flavors of what we have come to grow up with as Filipino food is actually, as already well-explained by Danny, an amalgamation and evolution of many and varied culinary influences. Inihaw and sabaw are practically universal. We also seem very capable of cooking foods in many different ways. Liempo and Lapulapu are excellent either as pinirito, inihaw, inadobo or sinigang. I am not too sure though if liempo would work as escabeche, unlike Lapulapu which is splendid in that recipe.

    We could go to the Dorset countryside in England or even the smaller towns of Texas and Kansas and or Guangdo in mainland China and see a lot of charcoal grilling or wood grilling, as well as various soups and broths. Of course the European and North Americans would more likely use aged hunks of beef or lamb rather than pork. Maybe what the other cultures have more of would be in terms of salads. I do not think we have too many original/traditional Filipino salad recipes. Our pipino and talong ensalada are identical to the cucumber salads of the United Kingdom and aubergine salads of Italy, Spain and even Thailand and Vietnam.

  8. #28

    Re: Kasaysayan ng pagkaing Pinoy

    Quote Originally Posted by Sam Miguel
    I am not too sure though if liempo would work as escabeche
    Wouldn't that look or taste like something close to sweet-sour pork?

  9. #29

    Re: Kasaysayan ng pagkaing Pinoy

    Quote Originally Posted by danny

    Kapeng Barako?

    Coffee is from Persia and the Europeans first recorded encounter with coffee was with the turks during the Ottoman empire. Long before the first European coffee house in Vienna, the Ottoman Empire already have their "Starbucks chain" mixing coffee with politics. ....and the dimwits transferred Cafe Adriatico to Serendra. What the effing is going on with this Pinoy institution. ;D
    Coffee was discovered by the muslim goatherds in Ethiopia but the practice of roasting coffee started in Yemen.

    Cafe Adriatico? Kilabot ng mga waitress diyan si red rabbit. ;D

  10. #30

    Re: Kasaysayan ng pagkaing Pinoy


    What's the history of Sizzling Sisig? Where did it originated?
    What you grinning at Pyscho?


 
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