Called kanoom-pang-naneuy, these delectable toasted slices of bread are spread with butter icing and sprinkled with black sesame seeds. According to Appon’s Thai Food Recipes, they are a popular street food in Thailand. Sadly, I never noticed them when I was in Thailand — I was too focused on the noodles, the fish, the rice… But that’s okay because these wonderful sweet toasts are easy enough to make at home. … Continue reading »
Fried banana is a staple in many Latin American and Caribbean cuisines. Tostones, also known as patacones, are plantains sliced and fried, pounded to flatten then fried a second time until crisp and golden. Tajadas are fried plantains sliced vertically and often served alongside a main dish. Banana chips made with plantain are called chifles. Then, there is the Venezuelan yo-yo which consists of two vertical slices of plantain stuffed with cheese in the middle, held together with toothpicks, dipped in egg and fried until golden.
Like Latin American countries and some Caribbean nations, the Philippines was once a Spanish colony. Ergo, the many similarities in our cuisines. In the Philippines, we have fried banana dishes too in the form of turon, banana chips, banana cue and maruya. Turon is fried banana spring rolls, the bananas usually combined with strips of ripe langka (jackfruit). Banana cue is whole bananas fried with brown sugar then threaded with bamboo skewers. Maruya is sliced bananas dipped in batter, deep fried and dredged in sugar. All are popular street foods and snacks; all are made with Saba banana (Cardaba banana) which, like plantain, is primarily a cooking banana but is sweeter.
All of my turon posts are non-traditional recipes. I am not a fan of langka so we’ve cooked turon in so many ways other than with langka. We like our turon with cheese, with bacon and cheese, with chocolate and with mangoes, the latter dipped in toffee and peanut butter sauce. All very eclectic; all very good.
Today, I’m taking a break from the unusual to share something traditional. Yes, maruya. The recipe comes with a little trick to make dipping the sliced bananas in the egg-and-flour batter easier and less messy. … Continue reading »
At noon on Maundy Thursday, we left Baguio for Vigan in Ilocos Sur. I took photos along the way of whatever looked interesting which weren’t many. Mostly, tobacco and corn fields. Probably the most notable were the eagle statue before exiting La Union and the wide expanse of the South China Sea all the way from Agoo in La Union to the first few towns of locos Sur.
We reached Vigan at around 4.00 p.m., checked in at a tourist inn then drove to the center of the city, the famed Calle Crisologo with its cobbled stone and the ever buzzing Plaza Burgos where street food is sold day and night.
Calle Crisologo was teeming with tourists. The restaurants, al fresco or otherwise, were all full. We tried to find somewhere to eat, found a small restaurant (Tummy something, can’t remember the exact name), managed to get a table and had dinner. … Continue reading »
For the past couple of months, Sam had been talking about Banchetto and how much variety of food there is — from dumplings to pizza to grilled meat and everything in between. She had gone there with her friends and, obviously, she liked the food and the experience. I’ve been wanting to go there since I first heard her mention the place but Banchetto is only open once a week — from midnight of Friday until 11.00 a.m. of the following day.
What kind of restaurant operates like that? Well, Banchetto isn’t a restaurant. It’s a street food gallery. Tents are put up along Emerald Avenue at the Ortigas Center and restaurants, eateries and food sellers bring and sell their stuff there.
But Friday evenings are toxic — after picking up the girls from the condo, all we really want to do is go home, lie down and sleep. And no one gets up early on Saturday morning. So, we never got to try Banchetto.
Then, I discovered that the Banchetto organizers have the same set-up at different locations on different days of the week. On Monday and Tuesday evenings, Banchetto operates at the parking lot of Shopwise Libis.
Last night, close to midnight, just on a whim, Speedy and I went to the Shopwise Libis Banchetto. … Continue reading »
It’s not like I don’t have a chicharon entry in this blog. I do. An old one with with a lousy photo taken with a lousy cam phone. Last Sunday, though, despite plans to watch Die Hard 4 that went awry because the queues were just impossible, I took time out to take photos of the various kinds of chicharon from the same stall in front of the supermarket at Robinson’s Metro East. This time, I used a real camera — my husband’s.
See, it’s difficult to talk about the different kinds of chicharon without good illustrations. Besides, it’s kinda nice to drool over food photos. :twisted:
Chicharon means “crackling” traditionally eaten as a finger food with a dipping sauce made of vinegar, salt, chopped onions, garlic and chili peppers. Older generations knew it as pork cracklings (chicharong baboy) probably because the oldest and most common variety of chicharon is the kind made with pork rind. The rind is boiled in salted water until tender, dried under the sun then deep fried until puffy and crisp.
But even chicharong baboy has sub-varieties. Some are made with pork rind only. Others — and this is the kind I really love — has a layer of fat underneath the rind. This layer of fat turns puffy and crisp too during deep frying.