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This MALABON soy sauce is made in Tuguegarao. It's lightly salty and mainly used to color and flavor the sauteed noodles of batil patong of Panciteria na AM/PM" in Brgy. Centro 9, Tuguegarao City,Cagayan. #batilpatong #Malabon #MalabonSoySauce #MalabonToyo #toyo #soysauce #PanciteriaNaAmPm #AmPmPanciteria #tuguegarao #Cagayan #Luzon #noodledish #pancit #pancitbatilpatong #patong #batil #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #LutongPinoy #PhilippineFood #pansit

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PUSO of Panay town is not like that of puso we can find in other parts of Visayas and Mindanao. It is made with glutinous rice cooked in freshly gathered "tuba sang nipa" (nipa palm toddy) until the toddy would turn syrupy and thick. The rice would become like "biko," sticky and sweet. It can only be found now in Panay, Capiz and is now being promoted by the local tourism industry in Capiz. When in Panay, drop by at the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz. It is served with nipa palm syrup (latik na tuba). You may find this similar to the patupat of Pangasinan. Yes, it is closely similar, only that the Pangasinense's patupat are cooked in bennal of sugar cane syrup. By the way, the puso of Cebuanos are made with plain ordinary rice cooked in woven coconut palm into "kan-on" or kanin in Tagalog. Also, the puso of Panay uses the young leaves of nipa palm.. #puso #Panay #PusoCapizeño #Capizeño #Capiz #PanayCapiz #nipapalmtoddy #tuba #tubasanipa #biko #PhilipineFood #kakanin #SantaMonicaChurch #Hiligaynon #Visayas #stickyRice #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #foodPh #pagkaingpinoy #nipa #nipaPalm

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PUSO of Panay town is not like that of puso we can find in other parts of Visayas and Mindanao. It is made with glutinous rice cooked in freshly gathered "tuba sang nipa" (nipa palm toddy) until the toddy would turn syrupy and thick. The rice would become like "biko," sticky and sweet. It can only be found now in Panay, Capiz and is now being promoted by the local tourism industry in Capiz. When in Panay, drop by at the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz. It is served with nipa palm syrup (latik na tuba). You may find this similar to the patupat of Pangasinan. Yes, it is closely similar, only that the Pangasinense's patupat are cooked in bennal of sugar cane syrup. By the way, the puso of Cebuanos are made with plain ordinary rice cooked in woven coconut palm into "kan-on" or kanin in Tagalog. Also, the puso of Panay uses the young leaves of nipa palm.. #puso #Panay #PusoCapizeño #Capizeño #Capiz #PanayCapiz #nipapalmtoddy #tuba #tubasanipa #biko #PhilipineFood #kakanin #SantaMonicaChurch #Hiligaynon #Visayas #stickyRice #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #foodPh #pagkaingpinoy #nipa #nipaPalm

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ANO BA BINILI KO DITO? TAMALES O DAHON? Believe it or not, I bought this tamales at P50 apiece when I made a stop over at the station of Gas Petronas, south-bound of NLEX, in Dau, Mabalacat, Pampanga. The vendor passed it as "special" tamales. I wonder what makes it expensive. At home, to my disgust, I found out this is not the tamales I was expecting.How comes this thick folds of banana leaves is very expensive. The tamales has nothing in it but a mold of ground plain rice topped with few pieces of pulled meat of boiled chicken and yellow paste of whatever it is. The packaging is deceiving. They do this also in kesong puti at nabiktima din ako noon. Hay naku abe, itaboy nyo po tong Cabalen nyo. #tamales #panpanga #PhilippineFoodPackaging #Dau #Mabalacat #deceiving #cheating #foodcheat #panloloko #SpecialTamales #isThisSpecialTamalesofPampanga #bananaleaves #bananaleaf #leafwrapped #packaging #cabalen #NLEX #foodvendor #GasPetronas #Petronas #Luzon #foodPh #PhilippineFoodIllustrated #PhilippinesIllustrated #EdgiePolistico #SettingFootprints #Nikon #NikonUser #NikonPh

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BUKAG of Visayas and Mindanao BUKAG is a large woven bamboo splits used by farmers in Visayas and Mindanao to pack and carry their harvests. Early this year, while having a land trip from Cebu City to Dumaguete City by bus, I saw a farmer walking on the roadside somewhere in Alcoy, Cebu with bukag on his back. I searched the internet to find what is that basket for and how they call it. Here one of the awesome photos I found of farmers from Mantalongon and Dalaguete of the mountainous part of Cebu mainland. Note: This pic is not mine. But the texts are my copyright. #bukag #basket #wovenbasket #Alcoy #Cebu #Manalongon #Dalaguete #harvest #indigenous #nativebasket #basketPh #Philippinebasket #foodpackaging #photonotmine #PhilippineFoodIllustrated #PhilippinesIllustrated #SettingFootprints #EdgiePolistico #backpack

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AWESOME VISAYAN FIVE FINGER SPICE. This one is legally among the fave in Visayas. I got a bundle of it in Roxas City and ventured to grow them in my pots. It grows well. Kanami guid ani sa sinabaw to. Kabalo ka? I'm sure, some of you already knew this is called LABOG in Central Visayas. It is used to sour seafood and slow food meat dishes particularly nilaga. It is called by other names in other regions. I shared this for cultural awareness to our kind of ingredients and food ways. Long before, native islanders of Negros would use labog leaves to sour dishes before suka became widely known and other strongly sour fruits became popular souring agents in local cuisine.Now, labog seems to be sidelined and no longer famous because of some influences and the influx of other souring agents introduced in our cooking. We can relive the savory sour taste of labog by telling and retelling that this is how we flavor our food in our own way. So let's make it clear - this is not cannabis but a weed called labog. ----------------------------------- Ang mga sumusunod ay iilan sa mga kilalang ibang tawag ng labog batay sa kinuukulang rehiyon: LABOG sa mga Ilonggo at Hiligaynon BURAKEKE or LILIMANG DAHON sa Bulacan SABNIT sa Mindoro ROSEL or ROSELYES sa Bicol KALATOYTOY ng Palawan. Inaalam ko pa sa ngayon kung ano ang tawag nito sa Ingles at kung ano ang katagang tawag nito sa botanika. Kung sakali man po ay alam nyo, ikinalulugod kong muli kung akoy bahagian ng inyong kaalaman. Maraming salamat sa pagtangkilik ng ating mga lahad. Nawa ay magpatuloy at mamalagi kayo sa pagsubaybay at pakikibahagi nito sa iba. #fivefingers #visayanspice #Visayas #Capiz #RocasCity #souringspice #aslom #panakot #spicePh #PhilippineSpice #PhilippineFoodIllustrated #SettingFootprints #pots #potted #pottedgarden #potsession #cookingpotsession #legalspice #binisaya #inato #sangkap #lasa #asim #pampaasim #pampaaslom

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PINK RICE MEAL - an accidental and funny discovery in my kitchen one day. Obviously those red hotdogs did the sexy pink on rice. Pinkish hue can also be attained using achuete oil if you dont like red hotdog but prefer chicken or beef hotdogs or other non-red sausages instead. Here, I modified the kanin (steamed rice meal) by adding coconut cream, salt and other condiments to enhance flavor. It turned out awesome. As in AWESOME talaga. Will post the recipe in my blog soon. #pinkrice #pinkmeal #sausage #hotdog #rice #waystocookrice #MyRice #kanin #pinkricemeal #steamedrice #sexy #LutoKo #PhilippineFoodIllustrated #SettingFootprints #imbento #EdgiePolistico #PhilippineFood #AllAboutPinoyRecipes

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BULAD OF CAPIZ Sarap ng sulaybagyo fishbone flake, palad flake, and dried snake fish with sukang iloko na may siling kutikot. The fishbones are so yummy and tender you could hardly notice they are real fishbones. They don't pinch or stick in your throat. Kanami bala ah! It has hint of sweetness apparently steeped in inadobo or hamonado-like marinade when prepared before sundrying. #fishboneflake #fishbone #snakefish #paladflake #sulaybagyo #tuyongisda #bulad #Capiz #RoxasCity #VisayanFood #seafood #seafoodPH #PhilippineFoodIllustrated #SettingFootprints #EdgiePilistico #lutongpinoy #FilipinoFood #exotic #ExoticFood #PhilippineFood #driedfish #kutikot #silinglabuyo #sawsawan #suka #chili #chilies

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SAGO /SAGUBE /URARO /ARARO This is how arrow root looks like. When exposed to sunlight became greenish but white if stays under the soil. I just learned that in Pangasinense it is called SAGO from its full name SAGUBE. Also known as SAGO in Ilocano, Bicolano, Ilonggo, and Hiligaynon, probably like the most popularly known sago in Tagalog and Capampangan that is made with the powdery pulp of sago palm (that looks like a giant coconut tree, not gingery), this arrow root is also made into flour for baking ccokies and sometimes into sago pearls (a.k.a. sago balls). Things about arrow root now will confuse you a lot if you are not familiar with the regional and ethnolinguistic names of this crop. For most of us in Southern Luzon regions and partly in Visayas, we called this root URARO (u-ra-ró) or ARARO (a-ra-ró). Thank you for sharing these photos to our fellow happy farmers Jerry Sildora Ross #PhilippineFoodIllustrated #arrowroot #uraro #araro #sago #sagube #flour #starch #pangasinense #EdgiePolistico

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RAMEN HALO-HALO of Ilagan City, Isabela. A Filipino chef created this cold delight. Last summer, I stumbled upon this in the Japanese Tunnel Restaurant of Ilagan City. This al-dente and cold noodle variation of halo-halo is with sweetened boiled ripe saba banana, colored sago balls, colored gulaman, sweetened boiled ripe langka, milk, scraped ice, lots of granulated white sugar at the bottom, and topped with pinipig (crisp rice flakes) with what apparently be a Stick-O chocolate striped barquillos (wafer roll). Though corn is a symbolic farm produce of Ilagan and most often found in our conventional halo-halo, no sweet corn is used here for some reasons about texture and taste. The ramen is made in the kitchen, mild in taste, and do not expect that it tastes like ube, it's just purple in color to complement with the kaleidoscopic image of halo-halo. This is the creation of chef Enrico "Eric" Lasquety and he served it as his legacy to his family and to relate his passion for food with the historical Japanese occupation in the country. This could be the first kind of halo-halo with ramen yet in the world as this cannot be found elsewhere, not even in Japan as claimed by Eric. It all started as an experimental concoction that eventually became a best seller in his store. For those who are interested, visit his dining place or you may text or call him at 09652649041. #SettingFootprints #PhilippineFoodIllustrated #ramen #halohalo #IlaganCity #Isabela #halohalo #pancithalohalo #palamig #foodphotography #purpleramen #EnricoLasquety #FilipinoFood #refreshment #JapaneseTunnel #JapaneseTunnelRestaurant #EdgiePolistico #FililipinoChef #imbento #gawangpinoy #MadeInRP #MadeInThePhilippines #FilipinoFood #noodle #noodles #ramen #lutongPinoy #StickO #Nippon #sago #sagopearl #gulaman #Nikon

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