#no! its flan! there are gastronomical differences!

[mxxnkirby]

resources page almost done! link to fun little things plus lil summaries on i11egal streaming and torrenting! might add a themes section for tumblr n neocities

dinner -> white rice with corn (500?)

we also went to a new grocery store that opened and has complimentary baby cucumbers! (20?).

total -> 520?

I feel like a lot of asian and hispanic cuisine overlaps just because we each have staple recipes for things like chicken, rice, and seafood; staple ingredients for each culture. When I say stir-fried, people think of east asia which is why I usually say "guiso". Same goes with the name "white rice". Most east asian stir fried white rices I've had use the same grain as us (jasmine) but have a milder taste when first cooked so seasonings can be added when stir fried. In the rice my mom makes, the rice is first stir fried until "toasted" and then cooked in a broth made of blended vegetables/seasonings. Different and both valid ways of cooking rice, but I can't just say "white rice" since it gives people (ESPECIALLY american people) the wrong idea though I haven't really found a way to say it that's true to the name but also differentiates the cultures..."arroz blanco"?"mexican white rice"?

[thehungrykat1]

Colombian Gastronomic Week at Spices in The Peninsula Manila

The Peninsula Manila, together with the Embassy of Colombia in the Philippines, celebrates Colombian Gastronomic Week with a special 3-course dinner set at Spices specially prepared by Chef Rey Guerrero of Sabor Pacifico. Diners will get a taste of authentic Colombian cuisine as the menu will include all-time favorite Colombian dishes such as Ceviche Mixto Paingua y Piacuil (clam and snail ceviche), Arroz Putiao (seafood rice) and Pandao de Pescado (sea-bass wrapped in banana leaf). 

Spices is the signature Southeast Asian restaurant of The Peninsula Manila located on the ground floor of their Makati Tower. From October 4 to 5, 2019, guests can choose one appetizer, main course, and dessert from a special limited-time menu for only P2,800 per person. The dishes will also be available for a la carte orders at Spices during this weekend.

The Balinese-inspired décor of Spices transports diners to a Southeast Asian paradise, especially with its floor-to-ceiling windows that open up to the pool and lush tropical gardens outside. Spices presents the exotic and flavourful cuisines of Indonesia, Malaysia, Thailand, Vietnam, Singapore, Sri Lanka and India all in one restaurant. 

I had dinner at Spices during my last anniversary staycation at the hotel (Read: Ultimate Suite Staycation at The Peninsula Manila) and I really liked its authentic Asian flavors and colorful ambiance. This time, we were seated at the private dining area for a media preview of Colombian Gastronomy Week at The Manila Peninsula.

Before our dinner, guests were treated to a round or two of exotic cocktails and mocktails specially curated for Colombian Gastronomy Week. The Jugo De Tamarindo is a refreshing cocktail that comes with Plantation 3 Stars Rum, tamarind, lime, and sugarcane, while the Lemonada de Coco has coconut puree mixed with coconut syrup and lime.

Chef Rey Guerrero is regarded as a culinary ambassador while showcasing his authentic Colombian flavors at Sabor Pacifico, a popular restaurant in Bogota. Colombia takes prides in its biodiversity, using its vast oceans and mangroves to source ingredients for their culinary offerings. We basically have the same coastal ingredients here in the Philippines, but the cooking styles and methods are vastly different. For his visit here in the Philippines, he will be adding a few local ingredients to his dishes to make it more familiar to the guests.

A short cooking demonstration was presented where Chef Guerrero prepared an appetizer dish consisting of snails and clams. The ceviche was mixed together with soy sauce to give it an Asian flavor. After that, a smoker was used with oregano to complete the dish.

The Ceviche Mixto Paingua y Piacuil (P690) is a unique ceviche prepared with mangrove clams and snails. We usually encounter ceviche made with salmon or shrimp, but this is a different adventure altogether. The snails were cut into pieces and mixed together with the juicy clams and sour components, making it a pleasant starter to jumpstart your taste buds. He prepared both a spicy and non-spicy version so guests can choose what they prefer.

The next appetizers were two plantain dishes prepared in a distinct way. The Patacones Endiablados (P690) has shredded fried plantain bathed in shrimp sauce and Parmesan cheese. This crispy layer is topped with a piece of shrimp which gives it contrasting textures with comforting flavors.

On the other hand, the Aborrajados de Pescado (P590) is a deep-fried plantain coconut croquette with smoked sea bass and cheese topped with sesame sauce. The crunchy exterior gives way to the soft seafood inside which works well with the delicious cheese and sesame sauce. 

For the main courses, we were served the Cazuela de Maricos (P1,690), a seafood casserole cooked in coconut milk then seasoned with coriander and pennyroyal. This creamy seafood dish goes so well with rice, so I was happy that they also had fried rice as part of the menu.

The Arroz Putiao (P1,290) is a Colombian fried rice sautéed with seafood and longaniza. This is a complete dish in itself with its meat and seafood ingredients.

My favorite dish that evening was the Pandao de Pescado (P1,290). This is an unbelievably tender sea bass fillet wrapped in banana leaf then topped with coconut milk and fresh herbs. Open the pandan leaves and you will find a perfectly cooked sea bass fillet that will leave you wanting more. The coconut milk also gives it an added flavor with its distinct spices.

For desserts, diners can go for the Dulce Pacifico (P490), a fruit ice cream placed on top of caramelized coconut candy. I prefer getting the Flan Aromas de Nuqui (P490), a coconut flan topped with coconut and anise syrup. It has just the right amount of sweetness to end this delightful dinner.

Catch Chef Rey Guerrero at the Colombian Gastronomic Week on October 4 and 5 from 6:00pm to 10:00pm at Spices in The Peninsula Manila. This two-day culinary adventure to Colombia is not to be missed. See you there!

The Peninsula Manila

Corner of Ayala and Makati Avenues, Makati City

887-2888

www.peninsula.com/manila

www.facebook.com/ThePeninsulaManila

[nhouvang-blog]

On the Iberian Peninsula, right at the southern tip of Europe,

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[mxrmoreal]

Food At Msg

Nourishment is one of the dynamic scores of the Philippine culture. Filipino cooking is a fluctuated blend of various nourishment culture and impacts of its neighboring nations and far off colonizers. It is a one of a kind combination of Eastern and Western flavors, with fiery mixes from the Malay, Indonesian and Thai pilgrims, unmistakable Arab and Chinese victuals, and in addition tart pizzazz of Spanish, American and Japanese cooking highlights.

Really, Philippines gastronomic energy is a delightful rapture of colossal blends of sweet, acrid, fiery and salty flavors. In over 300 years of Spanish colonization, Filipinos ended up acclimated with different sustenances used to get ready and serve amid holidays, parties, and any kind of festivities. This included thick, rich stews, for example, pochero, mechado, caldereta, afritada, and other meat dishes. They likewise presented the relleno, embutido, paella, a few fish dishes and mouth-watering sweets like leche flan, brazos, and pastillas. Undoubtedly, they posted an extremely solid impact in the Filipino culinary scene. At the point when the Philippines turned into a province of the ed States, Americans started other helpful, down to earth methods for cooking by methods for weight cooking, solidifying, and pre-cooking techniques. They added pizzazz to Filipino taste and among the clear and celebrated nourishment impacts are sandwiches, pizzas, fricasseed chicken, servings of mixed greens, burgers, sausage and canned sustenances, which in truth takes into account moment, craving joy. The Japanese additionally advanced into Filipino cooking. The accessibility of differed flavors and sorts of sushi, sashimi, tonkatsu, misono, tempura, teriyaki and others Japanese dishes spiced up the Filipino gastronomic inclination. Chinese dealers got the entire noodle business in the nation. Pancit bihon, canton, miki, sotanghon, and other Filipino favorited kikiam, siopao, siomai, lumpia, hopia, and tikoy. Indonesian, Malay and Thai nourishment impacts are extraordinarily appeared in changed Pinoy dishes. The utilization of flavors and different flavorings in sustenance originates from these Asian neighbors, and in addition sweet rarities especially those produced using rice and coconut. Additionally, the Filipino cooking got culinary impact from French, Italian, Mexican and Vietnamese foods. Philippine food is genuinely where east meets west. It is a rich scope of the one of a kind flavors from various culture where Filipinos as of now mix it with their own particular style of cooking and made an assorted arrangement of menu with true Pinoy taste. As the years progressed, Filipinos' huge culinary decisions keep on discovering abnormal mixes of flavors and fixings to make outstanding nourishment thoughts that even stimulate the remote sense of taste. Today, propelled innovation shapes the advanced cooking techniques and procedures, which empowers more far reaching method for planning and cooking dinners, in brisk and simple behavior. The formation of different kitchen the accent food reno machines helps each Pinoy home gourmet expert with the correct accomplice to fathom their kitchen issues. These achievements extraordinarily add to straightforwardness of cooking way of life.

[coma-witch]

Food Flavour Enhancer

Nourishment is one of the dynamic scores of the Philippine culture. Filipino cooking is a fluctuated blend of various nourishment culture and impacts of its neighboring nations and far off colonizers. It is a one of a kind combination of Eastern and Western flavors, with fiery mixes from the Malay, Indonesian and Thai pilgrims, unmistakable Arab and Chinese victuals, and in addition tart pizzazz of Spanish, American and Japanese cooking highlights. Really, Philippines gastronomic energy is a delightful rapture of colossal blends of sweet, acrid, fiery and salty flavors. In over 300 years of Spanish colonization, Filipinos ended up acclimated with different sustenances used to get ready and serve amid holidays, parties, and any kind of festivities. This included thick, rich stews, for example, pochero, mechado, caldereta, afritada, and other meat dishes. They likewise presented the relleno, embutido, paella, a few fish dishes and mouth-watering sweets like leche flan, brazos, and pastillas. Undoubtedly, they posted an extremely solid impact in the Filipino culinary scene. At the point when the Philippines turned into a province of the ed States, Americans started other helpful, down to earth methods for cooking by methods for weight cooking, solidifying, and pre-cooking techniques. They added pizzazz to Filipino taste and among the clear and celebrated nourishment impacts are sandwiches, pizzas, fricasseed chicken, servings of mixed greens, burgers, sausage and canned sustenances, which in truth takes into account moment, craving joy. The Japanese additionally advanced into Filipino cooking. The accessibility of differed flavors and sorts of sushi, sashimi, tonkatsu, misono, tempura, teriyaki and others Japanese dishes spiced up the Filipino gastronomic inclination. Chinese dealers got the entire noodle business in the nation. Pancit bihon, canton, miki, sotanghon, and other Filipino favorited kikiam, siopao, siomai, lumpia, hopia, and tikoy. Indonesian, Malay and Thai nourishment impacts are extraordinarily appeared in changed Pinoy dishes. The utilization of flavors and different flavorings in sustenance originates from these Asian neighbors, and in addition sweet rarities especially those produced using rice and coconut. Additionally, the Filipino cooking got culinary impact from French, Italian, Mexican and Vietnamese foods.

Philippine food is genuinely where east meets west. It is a rich scope of the one of a kind flavors from various culture where Filipinos as of now mix it with their own particular style of cooking and made an assorted arrangement of menu with true Pinoy taste. As the years progressed, Filipinos' huge culinary decisions keep on discovering abnormal mixes of flavors and fixings to make outstanding nourishment take a look at this accent food reno thoughts that even stimulate the remote sense of taste. Today, propelled innovation shapes the advanced cooking techniques and procedures, which empowers more far reaching method for planning and cooking dinners, in brisk and simple behavior. The formation of different kitchen machines helps each Pinoy home gourmet expert with the correct accomplice to fathom their kitchen issues. These achievements extraordinarily add to straightforwardness of cooking way of life.

[annvassadress]

Mesa Filipino Moderne SM Dasmarinas: A Taste Of Perfection!

Mesa Filipino Moderne has been in the culinary seen since 2009. The restaurant is known to develop classic Filipino cuisines into new gastronomic masterpiece. Mesa boasts its excellence through their numerous culinary awards and being the first grill-restaurant that showcase on the spot grilling right at your table. Now, Mesa Filipino Moderne has 17 branches and one of them is considered as the finest food hub in the south which is nested at SM Dasmarinas. This branch lives up to its name and perfection is a must!

Mesa Filipino Moderne SM Dasmarinas has a classic Filipino themed interior; the dining areas are crafted artistically with local wood that provides an elegant dining experience. This branch can fit up to 50 people during lunch and dinner but still has wide areas to breathe and feel relaxed.

They also have private areas for family gatherings, birthdays, and other special occasions. Mesa Filipino Moderne SM Dasmarinas can adjust to every customers needs and offers the best customer service. They are not just producing quality food but they are also giving a warmth service with a smile.

Let’s now taste their cuisines! For appetizers we had a Tawilis with Mangga (P155). The presentation looks stunning! The fish is well cooked, it has the right juiciness and salty flavor that blends well with the sweet mango slices. This appetizer is the perfect way to start an awesome meal.

Mesa Bellichon Feast is one of the meal promo that is starting to gain popularity! The meal is complete from soup to two main dishes which include the Crispchon. The prices are even more affordable starting at P230 to P350 per person. The serving is huge for one person! You can really experience the feast of goodness.

We’ve tried the Feast F (P350) it has the Crispchon Roll w/ Spicy Pork Liver Sauce, Gising-gising, Kare-kare Beef, Tripe Soup, and Steamed Rice. The meal is truly overwhelming! The pork is crisp and tender. It is seasoned well and the food pairing is right for the Filipino palate.

They’ve also let us try their main dishes. Mesa Filipino Moderne has series of rice specialties. One of which is the popular Bagoong Rice (P175). It is actually a common twist of fried rice in most Filipino restaurants but their version has perfectly cooked rice mixed with the savory shrimp paste topped with fresh green mangoes and other veggies. Their version is spectacular and once you’ve tasted it you can tell the difference.

Another beloved fried rice twist is the Tinapa Rice (P180). Mesa’s Tinapa Rice is flavorful and amazingly delicious! It is one of their best sellers so you will never go wrong.

For vegetable lovers try their 2 ways Laing (P190). It has the dry and a bit soupy version of Laing. Honestly the only Laing that I love is the one my grandmother used to cook for us. It’s so tasty and for me that is the best Laing in the county. I can consider Mesa’s Laing to be the runner up.

They have a lot for seafood enthusiast. Suahe on the rack (P300) is freshly cooked on heated stones. The shrimps are so succulent that you will surely order for more.

Apahap Salt Crusted (P770) is a promising dish. For me, it is the most unique and superb dish of Mesa Filipino Moderne. The fish is topped with sea salt and dried for hours to make the crust. 

The crust is then removed leaving the meat of the fish on its own. The aroma of the fish is freshly good and the taste is heavenly great! You can’t say that you’ve visited Mesa without trying this.

To make your dining even more festive, order the 1/6 Crispchon (P1,100). The pork is tender, crispy, and delectable.

Mesa Filipino Moderne SM Dasmarinas takes pride in its showmanship. The waiters are trained well to execute the high standards of handling your orders. Be amazed and get entertained as they serve you.

Once you’ve ordered the 1/6 Crispchon you can choose two ways of cooking it. We’ve tried the Crispchon wrap which is savory good. The other half is salt and pepper spice Crispchon which is also exquisite.

To finish it off, we had the Crispy Leche Flan (P150) for dessert. It has the right sweetness and the crispiness of the wrap matches the mushy texture of the flan. This dessert is luscious and a must try!

Mesa Filipino Moderne SM Dasmarinas is one the finest food destination in the south. I love the ambiance, food, and the service that they give to every customer. Visit Mesa Filipino Moderne located at 113-114 upper ground floor of SM Dasmarinas, you may also call for reservations at this number (046) 476-0952.

[thehungrykat1]

Diamond Hotel Holds Filipino Food Festival at Corniche

Take a culinary journey around the Philippine archipelago as Diamond Hotel Philippines holds its Filipino Food Festival from June 2 to 12, 2017. Commemorating the nation’s upcoming Independence Day on June 12, the food festival will highlight a diverse regional spread at the Corniche for lunch or dinner buffet with dishes prepared by sought-after celebrity Chef Tatung Sarthou. Rediscover how the best of east and west found its way into Filipino cooking and prepare to excite your taste buds with an outstanding gastronomic feast dubbed as the "Philippine Archipelago."

The Hungry Kat was invited last June 2 to the opening day of Diamond Hotel’s Filipino Food Festival and it was a great opportunity to once again sample the expertise of Chef Tatung Sarthou, especially when it comes to indigenous cooking methods and his in-depth knowledge of Philippine gastronomy. The fiesta atmosphere starts immediately at the entrance which welcomes all its diners to this grand celebration. To spice up the celebration, Diamond Hotel Philippines will also be giving away two round trip airline tickets to Cebu as guests who spend a minimum of P5,000 nett at the buffet will be entitled to a raffle stub for a chance to win the prize.

Chef Tatung became a popular media personality as resident chef and host of Kwentong Kawali ni Chef Tatung on ABS-CBN and as an award-wining and best-selling author of Philippine Cookery From Heart to Platter. His work is not only recognized in the Philippines, but abroad, as well. In 2016, he was one of only two Manila-based chefs invited to speak at Madrid Fusión Manila 2016. This year, he was also the Philippines’ sole representative to the 15th Madrid Fusion Congress in Madrid, Spain, the first Filipino to appear on the main congress stage, where his presentation was much talked about. Chef Tatung’s passion is the avid search for the roots of Philippine cuisine, through which he rediscovers indigenous cooking methods, connects historical facts, and relishes anthropological insights that enrich the practice of his craft, making him not only an interesting culinary personality, but an important prime mover in the promotion of Philippine cuisine in his country and abroad.

Guests will find several of Chef Tatung Sarthou’s specialty dishes scattered around the different stations of Corniche’s lunch and dinner buffet during the Filipino Food Festival. You can start with some appetizers such as the Pakwan at Tuna Kilawin and the Embutido.

Another popular Filipino appetizer is the Shrimp and Vegetable Okoy dipped in vinegar.

I usually skip the appetizers at the buffet and head straight to the main courses so this is what I also did at Corniche. I just couldn’t wait!

Chef Tatung’s dishes were obviously the main attractions at the Filipino Food Festival and we are starting our journey up North with the Dinakdakan, an Ilocano delicacy made with grilled pork parts tossed in a calamansi dressing with onions and chili peppers. 

The Bringhe Pianggang (above) is a Kapampangan version of the paella containing rice, meat and seafood, while the Chicken Pastel (below) is a Filipino style chicken and vegetable dish with a thick and creamy sauce.

One of the favorites at Corniche’s Filipino Food Festival is the Hamonado, a Filipino-style pork dish cooked in pineapple. Filipinos really have a sweet tooth and this is marinated in sugar and pineapple juice resulting in delicious slices of pork.

The Kalderetang Buntot is a very familiar dish using oxtail instead of the usual beef cuts. This makes the meat more tender and flavorful.

The most interesting item that night would probably be the Chicken Pianggang cooked with burnt coconut paste. This classic Tausug dish from Southern Mindanao comes with grilled chicken cooked in coconut milk then flavored with a special spice mixture that includes burnt coconut. It’s a truly amazing dish which gives a really unique Filipino flavor.

The grill station also offers many meats and seafood options which you can choose and have cooked upon order. We all love our inihaw and you can choose from freshly grilled shrimp, squid, fish, pork, beef, and chicken,

Over at the carving station, no one will miss this Adobo Glazed Roast Beef served with fried camote, kalamansi, and adobo sauce. The outer crust gives a smoky flavor that complements the very tender beef.

Every fiesta comes with its own set of lechons so the Filipino Food Festival also offers their Lechon Belly Roll for all the pork lovers. Have your fill with endless servings of yummy lechon belly served with liver sauce.

The buffet at Corniche also comes with all the other stations like the Japanese Station, Chinese Station, Noodle Station, and the Fresh Seafood station where you can get your crabs, prawns, mussels, shells and more. Have it cooked in garlic butter for a better dining experience.

The Dessert Station also highlights its many Filipino delicacies like the Biko Latik and Suman Lihiya.

Other interesting items you can find at the desserts station are the (clockwise from top left) Salted Egg Brazo de Mercedes, Ginataang Halo Halo, Mango Pili Butter Cream Cake, and the Leche Flan.

Make sure to try the Champorado Mousse (below right) which transforms the traditional champorado into a creamy mousse cake. It even comes topped with dilis! Then end with delightful scoops of ice cream like their very popular Baked Cheesecake Ice Cream or the Filipino Food Fest variants including Ube Langka and Mangga Ice Cream.

As a way to promote Filipino artistry, there will be a live demonstration by Abel Iloco weavers and you can purchase the fabrics and other goods at the selling counter of Ylocos Heritage Arts and Crafts at the hotel's upper lobby. All these treats and more are available at Diamond Hotel’s Filipino Food Festival at Corniche for only P2,380 nett per person. Match your meal with a bottle of wine and get a 25% discount on their Wine of the Month. Make sure to drop by this week at Diamond Hotel and experience a culinary journey around the Philippine Archipelago!

DIAMOND HOTEL PHILIPPINES

Roxas Boulavard cor Dr. J. Quintos Street, Manila

528-3000 loc 1121

www.diamondhotel.com

onlineshopping.diamondhotel.com

www.facebook.com/diamondhotelphilippines