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The first quarter of 2018 made me part of the pages of the F&B Report magazine. Here's the spread that features my first book and how I became a lexicographer. Though it looks more like Sen Trillanes hiding behind my book hehehe, I take the pride with lots of thanks to all who supported me, and the F&B Report. #F&BReport #PFCDD #edgiepolistico #mydictionary #PhilippineFoodIllustrated #lexicography #lexicographer #SettingFootprints #fooddictionary #Trillanes #SenatorTrillanes #trililing

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What used to be a Muslim meal, pastil has evolved and now has a new variation - the PORK ADOBO PASTIL. Of course, this new kind of pastil is not for our brethren who are followers of the Islam faith. It only caters to non-Muslim diners that loves the semi-sticky rice rolled in banana leaf with shredded stir-fried meat. The Pastil Republic of Digos City, Davao del sur is just one of the many whole in the wall dining places in Mindanao that serve the many variations of pastil in Mindanao. Pastil is still the most famous BUDGET MEAL in Mindanao. Only P10 a piece. May kanin ka na, may ulam pa. Isang balot pwede na for breakfast or dinner. #pastil #porkpastil #davaodelsur #porkadobopastil #packedmeal #pater #paster #rice #Digos #budgetmeat #Mindanao #Davao #foodphotography #philippinefoodillustrated #settingfootprints #edgiepolistico #adobopastil #pastilrepublic

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What used to be a Muslim meal, pastil has evolved and now has a new variation - the PORK ADOBO PASTIL. Of course, this new kind of pastil is not for our brethren who are followers of the Islam faith. It only caters to non-Muslim diners that loves the semi-sticky rice rolled in banana leaf with shredded stir-fried meat. The Pastil Republic of Digos City, Davao del sur is just one of the many whole in the wall dining places in Mindanao that serve the many variations of pastil in Mindanao. Pastil is still the most famous BUDGET MEAL in Mindanao. Only P10 a piece. May kanin ka na, may ulam pa. Isang balot pwede na for breakfast or dinner. #pastil #porkpastil #davaodelsur #porkadobopastil #packedmeal #pater #paster #rice #Digos #budgetmeat #Mindanao #Davao #foodphotography #philippinefoodillustrated #settingfootprints #edgiepolistico #adobopastil #pastilrepublic

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MEET JUDAS - Roasted garlic and tomato flavored chili sauce na siling labuyo.. TRAYDOR (traitor). Again, meet Judas, along with Matahari, Damaso, and Brutus. This will surely reminds you of your best friend confidante bwahahaha! #chilisauce #Judas #chili #chilies #silinglabuyo #birdseye #birdseyechili #hotsauce #sauce #Traydor #traitor #onsehan #roastedgarlicandtomatoes #pizza #pizzasauce #edgiepolistico #PhilippineFoodIllustrated #SettingFootprints #foodphotography

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SINAGING of Bato, Leyte is made with mashed ripe saba banana and ground purple glutinous rice. NAPAKASARAP! It has been there for about 5 generations, or even older than that. More often I kept on wondering where in the world our food historians and food writers had been and they never found, wrote, or talked about the best delicacies on the other side of Leyte. #sinaging #saging #BatoLeyte #Bato #Leyte #Visayas #PhilippineFoodIllustrated #SettingFootprints #foodphtography #PinoyFood #EdgiePolistico

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BISTEK KABAW - carabeef steak I found in Brgy. Caminto, Inopacan, Leyte. Carabeef is a status symbol in the province. Those who can afford to have them as part of their handaan or meals are said to be affluent. Kawawang kabaw mauubos na sila. #BeastFriend #kabaw #kalabaw #carabao #PhilippineBuffalo #farmbeast #carabeef #karnesakabaw #karnengkalabaw #exotic #exoticmeat #neat #karne #bistekkabaw #bistekkalabaw #bisteg #Inopacan #VisayanFood #Leyte #Visayandish #meatPh #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico

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TINAPA NA MANGKO prepared and sold by a Maguindanaon from Datu Sinsuat, Cotabato. Mangko is a.k.a. pirit in Cotabato, tulingan in Tagalog. Tinapa is smoked fish. The bamboo skewered fish has those slits on its side for the meat to get evenly cooked and the smoky flavor to sip in. While grilling, the fish is basted with achuete oil with turmeric extract and seasonings. Unlike the tinap-an of Cebuanos, this Maguindanaon dish is not smoked but grilled about half to a foot away from the red hot coal embers. #tinapa #tinapangmangko #tinapangpirit #tinapangtulingan #tinapangisda #tinapanan #smokedfish #smoked #maguindanaon #FililipinoFood #maguindanaonfood #Cotabato #Mindanao #Muslim #foodphotography #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico

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SINUGBA NA KATIPA (grilled catfish) prepared by a Maguindanaon on his roadside sugbahan in Maharlika. Katipa is hito in Tagalog The catfish. #hito #katipa #sinugbangkatipa #inihawnahito #grilledfish #catfish #Maguindanao #MaguindanaonFood #PhilippineFoodIllustrated #SettingFootprints #edgiepolistuco #fish #ihawihaw #sugba #sinugba #isda

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INUYAT - of Nueva Ecija and Bulacan. It's a boiled sugarcane molasses. Too sticky like rugby cement. Often used to sweeten matamis na ginataan and fruit jams. It's about to become the balikutsa. Traditionally sold in emptied milk cans. . "KASING-TAMIS MO'Y INUYAT. PAKIPOT MO'Y SOBRA LAANG. INUYAT KA NGANG TULUYAN." . You have to muscle a scoop of it. It will surely give you a good fight to get enough out from the can. Now find those dumbbells first. #inuyat #sugarcanemolasses #sugarcanesyrup #sweetener #philippinefoodillustrated #settingfootprints #nofilter #foodphotography #PinoyFood #edgiepolistuco #MyStudio #matamisnaginataan #jam #syrup #molasses #PhilippineFood

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HALEYANG UBE /HALAYANG UBE. My first time to make halayang ube. It has no additional binder, which means no glutinous rice or cassava starch. Just 100% steamed purple yam. The other 2 ingredients are condensed milk and cheddar cheese. It turns out great in taste and the milk brighten the color. Garnished with ashitaba leaves (fresh sprout) and plumbago flower. All edible. #halayangube #ube #MyKindOfCooking #AllAboutPinoyRecipes #IcanCookNow #PhilippineFoodIllustrated #haleyangube #edgiepolistuco #purpleyam #ubehalayacheese #foodphotography #tastyfood #MyRecipe #PhilippineFood #PinoyFood #plumbago #blueflower #AshitabaLeaf #Ashitaba #MyStudio

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PRITONG PINAUPONG MANOK - binatilyong philippine native free range chicken stuffed with big bundle of tanglad then steamed in water seasoned with patis while sitting in the pot, strained dry and deep-fried afterward until skin and surface meat turn crisp golden-brown. From Cagayan de Oro City of Misamis Oriental. Garnished with fresh sweet basil and ashitaba leaves. Tsadah!!! #pinaupongmanok #friedchicken #nativechicken #freerange #freerangechicken #binatilyongmanok #manokbisaya #PinoyFood #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #foodphotography

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PRITONG PINAUPONG MANOK - binatilyong philippine native free range chicken stuffed with big bundle of tanglad then steamed in water seasoned with patis while sitting in the pot, strained dry and deep-fried afterward until skin and surface meat turn crisp golden-brown. From Cagayan de Oro City of Misamis Oriental. Tsadah!!! #pinaupongmanok #friedchicken #nativechicken #freerange #freerangechicken #binatilyongmanok #manokbisaya #PinoyFood #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #foodphotography

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TAPANG USA - pan-fried smoked meat of Philippine deer farmed in Nueva Ecija. The meat is sliced into thin sheets then steeped in spiced vinegar with salt solution for days. Then sundried and smoked afterwards. Here, I sliced it into bits and strips and panfried with chopped sweet basil and garnished with fresh basil, ripe cherry tomato, and young fresh stalk of sakurab (Muslim scallion) #tapangusa #tapa #smokedmeat #smokeddeerr #NuevaAcija #exotic #exoticdish #exoticPh #pulutan #usa #PhilippineDeer #philippinefoodillustrated #SettingFootprints #edgiepolistuco #PinoyFood

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TAPANG BABOY-RAMO - pan-fried smoked wild boar meat of Aetas from Pampanga. The wilboar meat is sliced into thin sheets then steeped in spiced vinegar with salt solution for days. Then sundried and smoked afterwards. Here, I sliced it into bits and strips and panfried with chopped sweet basil and garnished with fresh basil, ripe cherry tomato, and young fresh stalk of sakurab (Muslim scallion) #tapangbaboyramo #tapa #smokedmeat #smokedwildboar #pampanga #AetaFood #exotic #exoticdish #exoticPh #pulutan #BaboyRamo #wildboar #philippinefoodillustrated #SettingFootprints #edgiepolistuco #PinoyFood

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PISBOL - Muslim home-made fishball deep-fried to goldenbrown then you have to pick them one by one using a thin bamboo skewer @ PHP1.00 apiece and you eirher dip the skewered pisbols in chili-spiced vinegar or chow them.as is. #pisbol #fishball #MuslimFood #MuslimDelicacy #PhilippineFoodIllustrated #settingfootprints #PinoyFood #edgiepolistico #PhilippineFood #streetfood #streetfoodPh

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SINDOL - The Maguindanaon version of matamis na ginataan. Made with rootcrops, coconut cream, and colored sago pearls, sweetened with brown sugar. #sindol #ginatan #ginataan #matamisnaginataan #snacks #lugaw #PhilippineFoodIllustrated #SettingFootprints #edgiepolistico #maguindanaon #maguindanao

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PIPINONG IHALAS - (wild cucumber, sc.tific name: Melothria pendula, Linn.) of Bonifacio, Misamis Occidental is strikingly similar in size, shape, color, and taste (yes, I tried it) to that of pipinong gubat or pipinong ligaw of Bulacan and Silang, Cavite. So it grows all over the archipelago. I found this also in Inopacan, Leyte last summer. Last June this was served in Siglo's heirloom salad at View Park Hotel in Tagaytay City. To the wonder of today's Pinoys in the provinces, they do not eat this. They do not know this is edible. But their old folks are picking this along the way and took as their snack. My dear friend, Jose Benigno Salvador , a food historian, once shared a post that the Katipuneros of Bulacan forage on this while trekking the terrains of Bulacan. Here's what an article says about the cuke and foliage of this tiny cucumber: "According to the “chemical-bromatologic” analysis of this plant carried out in the present work, this vegetal species under study constitutes a source of water, vitamins, minerals and, amazingly, also proteins. The fruits of this plant, despite its reduced size, has a pleasant sweet flavor and are edible for humans. Besides, its foliage is given to livestock as forage. For this reason, this “wild cucumber” could be an additional nutritional alternative for men and animals.” "They say it is 12.6% protein, 16.30% fiber and 56.8% carbohydrates. They also say the entire plant is good for ruminants. Propagation is by seed and cuttings." #Melothripendula #wildcucumber #cucumber #pipinonggubat #pipinongligaw #pipinongihalas #pipino #wildvegetable #wildplant #purgative #salad #pickle #PhilippineFoodIllustrated #PhilippinesIllustrated #SettingFootprints #edgiepolistico

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36th National Book Awards 2017 winners chosen by the National Board Development Board (NBDB) and Manila Critics Club (MCC). Awarding done on 02 December 2017 at the National Museum of the Philippines, Ermita, Manila. Our book, The Philippine Food, Cooking, and Dining Dictionary (PFCDD), published by the ANVIL Publishing won in Non-Literary Division, under Food category. Nakalimutan kong magpasalamat ni kahit isa kagabi dahil dinaig ako ng stage fright. Dito ko ibubuhos ang lahat ng pasasalamat sa inyong lahat na tumulong at naging inspiration ko. Atin pong lahat to. THANK YOU VERY MUCH! Daghang salamat (Cebuano) Salamat kaajo (Boholano/Cantilangnon) Salamat hin madamo (Waray-Waray) Damo nga salamat (Waray-Waray) Madamo nga salamat (Ilonggo) Muchas gracias (Chavacano/Spanish) Agyamanac la unay (Ilocano/Benguet) Dios ti agngina (Ilocano) Dacal a salamat (Capampangan) Magsukul tuud kaymu (Tausug) Dios mamajes (Ivatan) Mabbalo‘ (Ibanag) salamat karajaw (Surigaonon) Balbaleg ya salamat (Pangalatok) Salamat tungkay (Binukid/Bukidnon) Madakel ha salamat (Binukid /Bukidnon) Mayad man, sayamat (Akeanon) Mabbalat (Itawis) Mabbalat sicuam (Gaddang) Matamang salamat (Cuyonon) Dios mabalos (Sorsoganon) Maraming salamat ha (Batangueño) Salámat na marháy (Bicolano) Dios mábalos (Bicolano) Madakel a salamat (Maranao) Sapulu a salamat (Maguindanaon) Sukran (to all Muslims using Arabic) Laco a salamat (Sambal/Sambali) Madita Salamat kaniyo (Bagobo) Special thanks to Anvil Publishing and the Anvil team who worked hard for the PFCDD. My heartfelt gratitude to my wife and family members for the love, understanding, patience, and moral support. My undying thanks to my nanay Pita who was my big inspiration in writing my dictionaries. Thanks to all my collaborators, friends, kababayans, kamag-anak, and my sources of info all across the country. Mabuhay po kayong lahat! #PFCDD #AnvilPublishing #IReadAnvil #FoodDictionary #dictionaryPH #PhilippinesIllustrated #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #Inopacnon #36thNBA #NBDB #36NationalBookAwards #MyFirstBook #BooksPhilippines #Taclobanon

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36th National Book Awards 2017 winners chosen by the National Board Development Board (NBDB) and Manila Critics Club (MCC). Awarding done on 02 December 2017 at the National Museum of the Philippines, Ermita, Manila. Our book, The Philippine Food, Cooking, and Dining Dictionary (PFCDD), published by the ANVIL Publishing won in Non-Literary Division, under Food category. Nakalimutan kong magpasalamat ni kahit isa kagabi dahil dinaig ako ng stage fright. Dito ko ibubuhos ang lahat ng pasasalamat sa inyong lahat na tumulong at naging inspiration ko. Atin pong lahat to. THANK YOU VERY MUCH! Daghang salamat (Cebuano) Salamat kaajo (Boholano/Cantilangnon) Salamat hin madamo (Waray-Waray) Damo nga salamat (Waray-Waray) Madamo nga salamat (Ilonggo) Muchas gracias (Chavacano/Spanish) Agyamanac la unay (Ilocano/Benguet) Dios ti agngina (Ilocano) Dacal a salamat (Capampangan) Magsukul tuud kaymu (Tausug) Dios mamajes (Ivatan) Mabbalo‘ (Ibanag) salamat karajaw (Surigaonon) Balbaleg ya salamat (Pangalatok) Salamat tungkay (Binukid/Bukidnon) Madakel ha salamat (Binukid /Bukidnon) Mayad man, sayamat (Akeanon) Mabbalat (Itawis) Mabbalat sicuam (Gaddang) Matamang salamat (Cuyonon) Dios mabalos (Sorsoganon) Maraming salamat ha (Batangueño) Salámat na marháy (Bicolano) Dios mábalos (Bicolano) Madakel a salamat (Maranao) Sapulu a salamat (Maguindanaon) Sukran (to all Muslims using Arabic) Laco a salamat (Sambal/Sambali) Madita Salamat kaniyo (Bagobo) Special thanks to Anvil Publishing and the Anvil team who worked hard for the PFCDD. My heartfelt gratitude to my wife and family members for the love, understanding, patience, and moral support. My undying thanks to my nanay Pita who was my big inspiration in writing my dictionaries. Thanks to all my collaborators, friends, kababayans, kamag-anak, and my sources of info all across the country. Mabuhay po kayong lahat! #PFCDD #AnvilPublishing #IReadAnvil #FoodDictionary #dictionaryPH #PhilippinesIllustrated #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #Inopacnon #36thNBA #NBDB #36NationalBookAwards #MyFirstBook #BooksPhilippines #Taclobanon

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36th National Book Awards 2017 winners chosen by the National Board Development Board (NBDB) and Manila Critics Club (MCC). Awarding done on 02 December 2017 at the National Museum of the Philippines, Ermita, Manila. Our book, The Philippine Food, Cooking, and Dining Dictionary (PFCDD), published by the ANVIL Publishing won in Non-Literary Division, under Food category. Nakalimutan kong magpasalamat ni kahit isa kagabi dahil dinaig ako ng stage fright. Dito ko ibubuhos ang lahat ng pasasalamat sa inyong lahat na tumulong at naging inspiration ko. Atin pong lahat to. THANK YOU VERY MUCH! Daghang salamat (Cebuano) Salamat kaajo (Boholano/Cantilangnon) Salamat hin madamo (Waray-Waray) Damo nga salamat (Waray-Waray) Madamo nga salamat (Ilonggo) Muchas gracias (Chavacano/Spanish) Agyamanac la unay (Ilocano/Benguet) Dios ti agngina (Ilocano) Dacal a salamat (Capampangan) Magsukul tuud kaymu (Tausug) Dios mamajes (Ivatan) Mabbalo‘ (Ibanag) salamat karajaw (Surigaonon) Balbaleg ya salamat (Pangalatok) Salamat tungkay (Binukid/Bukidnon) Madakel ha salamat (Binukid /Bukidnon) Mayad man, sayamat (Akeanon) Mabbalat (Itawis) Mabbalat sicuam (Gaddang) Matamang salamat (Cuyonon) Dios mabalos (Sorsoganon) Maraming salamat ha (Batangueño) Salámat na marháy (Bicolano) Dios mábalos (Bicolano) Madakel a salamat (Maranao) Sapulu a salamat (Maguindanaon) Sukran (to all Muslims using Arabic) Laco a salamat (Sambal/Sambali) Madita Salamat kaniyo (Bagobo) Special thanks to Anvil Publishing and the Anvil team who worked hard for the PFCDD. My heartfelt gratitude to my wife and family members for the love, understanding, patience, and moral support. My undying thanks to my nanay Pita who was my big inspiration in writing my dictionaries. Thanks to all my collaborators, friends, kababayans, kamag-anak, and my sources of info all across the country. Mabuhay po kayong lahat! #PFCDD #AnvilPublishing #IReadAnvil #FoodDictionary #dictionaryPH #PhilippinesIllustrated #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #Inopacnon #36thNBA #NBDB #36NationalBookAwards #MyFirstBook #BooksPhilippines #Taclobanon

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PHILIPPINE FOOD COOKING AND DINING DICTIONARY - I'm thanking everry one and all who got a copy of #mybook. Special thanks to #AnvilPublishing and the team who worked hard for our #PFCDD. My heartfelt gratitude to my family and relatives and friends for the moral support. And to my dearest Nanay Pita who was my big inspiration in writing my #dictionaries. It was heavenly seeing her hugging the book tightly with soulful joy and pure smile when I brought home a copy to her few months before we lost her. Daghang salamat sa tanan. #IReadAnvil #FoodDictionary #NBDB #NationalBookAwards #HEART #WiKain #Dictionary #EdgiePolistico #36thNationalBookAwards #PhilippineFoodIllustrated #SettingFootprints

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BUY-O (Sambali [Botolan, Zambales] condiment /seasoning) - Botolan sea salt in woven nipa palm container. The nipa palm leaves are thatched and shaped to look like a fat bottle. The salt inside is densely packed that after some time, it would harden and has to be scraped off. #asin #salt #saltPh #buyo #Botolansalt #seasalt #seasoning #condiment #Sambalisalt #Botolan #Zambales #PinoyFood #PhilippineFoodIllustrated #SettingFootprints #edgiepolistico #foodPh

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COFFEE WINE of Tabuk City, Kalinga is the newest line of fruit wine products in Cordillera region. Identified as Tabuk's product for the DOST's OTOP program (One Town, One Product). Made with ripe robusta beans of Kalinga and fermented in burnay (big earthen jars) with refined white sugar and dry yeast. Fermentation is completed in 6 months. Alcohol volume is 14% or 18proof. Sold at PHP250 per longneck bottle in Tabuk. Priced more if sold outside Kalinga. The coffee we used to know na pampagising ay pampatulog na. Now it will be like this: Hot coffee in the morning; Coffee wine in the evening. #coffeewine #arboledaswine #arboleda #kalingawine #winePH #ILoveWine #alak #kape #coffee #robusta #Tabuk #TabukCity #OTOP #PhilippineFoodIllustrated #settingfootprints

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COFFEE WINE of Tabuk City, Kalinga is the newest line of fruit wine products in Cordillera region. Identified as Tabuk's product for the DOST's OTOP program (One Town, One Product). Made with ripe robusta beans of Kalinga and fermented in burnay (big earthen jars) with refined white sugar and dry yeast. Fermentation is completed in 6 months. Alcohol volume is 14% or 18proof. Sold at PHP250 per longneck bottle in Tabuk. Priced more if sold outside Kalinga. The coffee we used to know na pampagising noon ay pampatulog na ngayon Now it will be like this: Hot coffee in the morning; Coffee wine in the evening. #coffeewine #arboledaswine #arboleda #kalingawine #winePH #ILoveWine #alak #kape #coffee #robusta #Tabuk #TabukCity #OTOP #ILoveCoffee #caffeine #kapemunatayo #wantsomecoffee #coffeebreak #inumanna #breakmunatayo #magkapetayo #inuman #PhilippineFoodIllustrated #settingfootprints #edgiepolistico #tagayna #tagay #tablewine

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SAMAK – (sa-mak; Ilocano tree /bark /leaf /fermentation agent) (binunga in Tagalog and Ilonggo; minunga in Bicolano) [n.] parasol leaf tree (sc.name: Macaranga tanarius, Linn.) \elephant’s ear; A small tree with a medicinal bark, leaves, and fruits used in fermenting and coloring basi (sugarcane wine), sukang Iloko (Ilocano sugarcane vinegar), and tuba (palm wine). #samak #binunga #minunga #leaf #bigleaf #greenleaf #foodwrapper #fermentation #fermentationagent #basi #dahon #berde #HEART #PhilippineFoodIllustrated #foodphotography #SettingFpotprints #EdgiePolistico #greenleaves #bigleaves #leaves

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ONE SIMPLE CHILDHOOD HAPPINESS. YOU KNOW THIS? When evening came, I can't find any other restaurant in Irosin, Sorsogon but the El Amigo Kitchenette and Snack in the town proper. I will not forget this resto when the young lady server surprised me by serving me this rice when I asked for a cup of "extra rice." But I forgot to ask how in Sorsoganon they called this burnt cooked rice. How would you react if you were served this? Disgusted? Angry? Me. I was grateful. I love "dukót" (Cebuano) and "tukág" (Waray) ever since I was kid, especially that of "mais kan-on" You ask a Visayan or someone from Mindanao if it's true that siblings and other kids are fighting over who could get the best part of burnt rice. In my case, we did. Kayo, ano tawag nyo sa sunog na kanin sa wika nyo? #tutong #dukot #tukag #etit #alitungtung #tutung #angi #ittip #galor #pit #rice #kanin #steamedrice #boiledrice #kanon #kanen #PhilippineFoodIllustrated #SettingFootprint #ricemeal #luto #bahaw #nilunag #nilungag #hukad #PinoyFood #EdgiePolistico #ILoveRice #extrarice

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BAHAY KUBO SALAD - Inspired by the Filipino song Bahay Kubo. This one is made with all the vegetables, nuts, fruits, spices, seeds, and whatever else is mentioned in the song - excluding the nipa hut. The song should rather be called "Halamanan' (The Garden) for it doesn't say anything about the hut but of the garden, di ba? #BahayKubo #BahayKuboSalad #Salad #greensandnuts #PhilippineFoodIllustrated #philippinefooddictionary #SettingFootprints #EdgiePolistico #saladPh

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BAHAY KUBO SALAD - Inspired by the Filipino song Bahay Kubo. This one is made with all the vegetables, nuts, fruits, spices, seeds, and whatever else is mentioned in the song - excluding the nipa hut. Dressed with mustard sauce. A creation by 1st Colonial Grill of Bicol. The song should rather be called "Halamanan' (The Garden) for it doesn't say anything about the hut but of the garden, di ba? #BahayKubo #BahayKuboSalad #Salad #greensandnuts #PhilippineFoodIllustrated #philippinefooddictionary #SettingFootprints #EdgiePolistico #saladPh

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SILI ICE CREAM VOLCANO LEVEL -— the Mayon Volcano level of Bicol's sili ice cream. It is the hotttest level of 1st Colonial's array of chili ice cream they now offer in Bicol. Volcano Level does not derived direclty from Mt Mayon, a volcano, but from SILING BULKAN they used to flavor the ice cream (that red long chili I'm munching in the video). Siling Bulkan is spicy hot like fiery siling labuyo. Its getting popular in the region. For me, I want it hotter. More pa. hahaha. Parang ayaw ipakain. Don't worry. Para sa takot kumain, it is served with a shot of fresh milk to balance the heat. #siliicecream #volcanoicecream #Bicol #chiliicecream #chili #icecream #sorbetes #colddelights #1stcolonial #HotIcecream #spicyfood #regionalfood #bicolanodelicacy #Bicolano #Albay #Sorsogon #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #FoodPh #iloveicecream #FilipinoFood #Philippines #FoodTrip #foodporn

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SILI ICE CREAM VOLCANO LEVEL -— the Mayon Volcano level of Bicol's sili ice cream. It is the hotttest level of 1st Colonial's array of chili ice cream they now offer in Bicol. Volcano Level does not derived direclty from Mt Mayon, a volcano, but from SILING BULKAN they used to flavor the ice cream (the one in the photo). Siling Bulkan is spicy hot like fiery siling labuyo. Its getting popular in the region. For me, I want it hotter. More pa. hahaha. Parang ayaw ipakain. Don't worry. Para sa takot kumain, it is served with a shot of fresh milk to balance the heat. #siliicecream #volcanoicecream #Bicol #chiliicecream #chili #icecream #sorbetes #colddelights #1stcolonial #HotIcecream #spicyfood #regionalfood #bicolanodelicacy #Bicolano #Albay #Sorsogon #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #FoodPh #iloveicecream #FilipinoFood #Philippines #FoodTrip #foodporn

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DAYAP + WILD HONEY = my ELIXIR for the day. Mmmmm. I was amazed of the magical effect. I got plenty of energy and done lots of things today. #dayap #lemonPh #nativelime #citrus #fruits #Philippines #elixir #PhilippinesIllustrated #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #EdgiePolistico

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SQUEEZED DAYAP - Fresh from Bocaue, Bulacan. I could smell that trace of perfume in the skin of dayap. Old folks of Bulacan and Pampanga used it to flavor juices, liqour, and pastries. It is also used to mask the smell of duck yolks used in original leche flan. I used the juice of these squeezed citrus to a tablespoon of wild honey as my elixir for the day. Mmmmm. I was amazed of the magical effect. I got plenty of energy and done lots of things today. #dayap #lemonPh #nativelime #citrus #fruits #Philippines #PhilippinesIllustrated #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #EdgiePolistico

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Coca Cola Life and STEVIA. I just found recently a farm in Bulacan that cultivates stevia, a wonder plant with leaves that are sweeter than cane sugar. A healthy alternative for sugar. It is not sugar. They called it "sweetener," and can be used to sweeten almost anything, from pastries, coffee, tea, soda, an other beverages, chocolates, and more. Unlike cane sugar, it does not caramelize when heated and will not attract ants unless it is combined with sugar. I sampled chewing a fresh leaf and the sweetness came first as subtle followed with a tinge of slight bitterness then later on the sweetness started to magnified behind my palate and throat and it lasted there for more than an hour. #stevia #herbalsweetener #naturalsweetener #sweetener #organicsweetener #Coke #CocaCola #CocaColaLife #CokeLife #softdrink #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #FoodPhotography #soda #cola

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Coca Cola Life and STEVIA. I just found recently a farm in Bulacan that cultivates stevia, a wonder plant with leaves that are sweeter than cane sugar. A healthy alternative for sugar. It is not sugar. They called it "sweetener," and can be used to sweeten almost anything, from pastries, coffee, tea, soda, an other beverages, chocolates, and more. Unlike cane sugar, it does not caramelize when heated and will not attract ants unless it is combined with sugar. I sampled chewing a fresh leaf and the sweetness came first as subtle followed with a tinge of slight bitterness then later on the sweetness started to magnified behind my palate and throat and it lasted there for more than an hour. #stevia #herbalsweetener #naturalsweetener #sweetener #organicsweetener #Coke #CocaCola #CocaColaLife #CokeLife #softdrink #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #FoodPhotography #soda #cola

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Coca Cola Life and STEVIA. I just found recently a farm that cultivates stevia, a wonder plant with leaves that are sweeter than cane sugar. A healthy alternative for sugar. It is not sugar. They called it "sweetener," and can be used to sweeten almost anything, from pastries, coffee, tea, soda, an other beverages, chocolates, and more. Unlike cane sugar, it does not caramelize when heated and will not attract ants unless it is combined with sugar. I sampled chewing a fresh leaf and the sweetness came first as subtle followed with a tinge of slight bitterness then later on the sweetness started to magnified behind my palate and throat and it lasted there for more than an hour. #stevia #herbalsweetener #naturalsweetener #sweetener #organicsweetener #Coke #CocaCola #CocaColaLife #CokeLife #softdrink #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #FoodPhotography #soda #cola

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Coca Cola Life and STEVIA. I just found recently a farm in Bulacan that cultivates stevia, a wonder plant with leaves that are sweeter than cane sugar. A healthy alternative for sugar. It is not sugar. They called it "sweetener," and can be used to sweeten almost anything, from pastries, coffee, tea, soda, an other beverages, chocolates, and more. Unlike cane sugar, it does not caramelize when heated and will not attract ants unless it is combined with sugar. I sampled chewing a fresh leaf and the sweetness came first as subtle followed with a tinge of slight bitterness then later on the sweetness started to magnified behind my palate and throat and it lasted there for more than an hour. #stevia #herbalsweetener #naturalsweetener #sweetener #organicsweetener #Coke #CocaCola #CocaColaLife #CokeLife #softdrink #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #FoodPhotography #soda #cola

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BULI COLD DELIGHTS If it happens that your minatamis na buli is quite gummy or hard to chew, do not waste it. You can make it into a tasty buli cold delights. Use this link for the recipe: https://pinoyfoodcooking.blogspot.com/2017/10/buli-cold-delights.html #bulicolddelights #delights #buli #buri #ebus #ibos #nuts #palm #colddelights #palmnuts #plumbago #blueflower #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #MyKindOfCooking #AllAboutPinoyRecipes #FoodPhotography #foodprocessor #foodblender

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BALUT ITLOG MANOK (BALOT) - a new variation of Filipino balut egg that is made with brownish Caber chicken egg. It started to appear in Cebu City some time in 2012. Along with the "penoy itlog manok," this Visayan "balot" is now gaining fast popularity in Visayas and in some places in Mindanao. It even reached Lucena City in Quezon province and in Bambang, Manila, probably brought and introduced by the Visayans who moved to settle in Quezon province and in Metro Manila. Recently, I found it on the sidewalk of Alabang viaduct and on Montillano Street in Muntinlupa City. This Visayan "balot" is more gruesome compared to its predecessor duck egg balut. It has more hairs (feathers) and the legs, head, and beak of the chick appear to be prominently developed already. It tastes quite similar to duck egg balut, but the bones are a bit tougher and the hairs are nasty. Next time you dare a foreigner to eat balut, offer this Visayan BALOT instead. Let's see how far we can scare them. hahaha! By the way, do not dare to offer this to our Muslim brethren because a nasty and gruesome food like this is considered unclean (Haram) according to Islamic laws. Besides, living animals has to be slaughtered in a manner that it has to bleed. Otherwise, you are insulting them. #pinoybisaya #itlogmanokpenoy #balot #Cebu #CebuCity #Caber #chickenegg #brownegg #penoy #PhilippineFoodIllustrated #balotitlogmanok #balotmanok #SettingFootprints #EdgiePolistico #exotic #exoticPh #exoticfood #egg #darefood #itlogmanok

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PAGPAG - Session Road, Baguio City. Last summer (May 2016) I was in Baguio City. I arrived late in my hotel and went out after checking in around 10PM to look for a resto. All fast-food stores in Session Road had just closed, some of them were dumping their garbage on the roadside for the city garbage truck to collect. It was then that I caught this old lady scavenging for pagpag. Talagang dumayo ka pa Edgie para lang masaksihan mo ang buhay ng pagpagero. Sayang, my interview was cut short when heavy rain came. Di ko na nasundan kung saan nagpunta si manang at kasamahan nya. #DibalepagpagKFCnaman #KFC #pagpag #leftover #leftovermeal #garbage #survivalfood #darefood #eatthis #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #exotic #exoticPh

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PAGPAG - (pàg-pàg; Tagalog ) [n.] scavenged leftover food. The term pagpag derived from the same Tagalog word pagpag, which means to “shake off,” referring to the act of shaking off, dusting off, or wiping off the dirt on anything, including scavenged leftover food. Pagpag foods are mostly leftover food from fast-food restaurants that are discarded or thrown away in the garbage bin and then scavenged by the hungry and impoverished people who have nothing to eat and have no money to buy food. Affected so much by extreme poverty that these people resorted to scavenging pagpag in the garbage and dumpsites. Pagpag could be eaten right on site upon discovery, especially when the smell is still not bad. When there are more pagpag or when it has a spoiling smell, they would wash it with water then processed further by frying it in hot oil or simply by grilling or broiling it on glowing charcoal embers. In big cities, like Metro Manila, pagpag is a kind of food eaten by the poorest of the poor in the slum areas. So impoverished and helpless that they are driven to eat scavenged leftover food to get rid of starvation though aware that the consequence could be very bad on their health. Some of the health risk brought in eating pagpag is the contamination with some kind of contagious diseases or be affected with food-borne illnesses, which could result to serious ailment, spreading of disease, maladies, affliction, poisoning, and even death. But a helpless and impoverish persons would rather ignore these risks, for what matters them most is to fill their starving stomach. #pagpag #lefotver #scavenger #leftovermeal #leftoverPh #povertyfood #survival #hunger #survivalfood #poorestofthepoor #starving #garbage #yucky #yummy #forcedtosurvive #PhilippineFoodIllustrated #foodPh #foodphotography #darefood #shockingfood #weirdfood #willyoueatthis #eatthis #ShockingPhilippineFoodsAndCulture #gross #settingfootprints #EdgiePolistico #dibalengpagpagKFCnaman #KFC

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TINUDOK / TINUDOKS - Igorot variations of Tagalog's carioca. Tinudoks is an Igorot word which means "tinuhog" in Tagalog. What else you know about this fried sticky rice balls skewered in bamboo stick. Who can tell me more about the white coating of tinudoks. What is that made with? Nakatikim ka na ba nito, kaiem Ipugo? Agak amta. Mabalin tulungan mirak? Manyaman. #Igorotsnacks #IgorotFood #IgorotDelicacy #IgorotAk #Benguet #Cordillera #Baguio #LaTrinidad #PinoyFood #EthnicFood #snacksPh #PhilippineFoodIllustrated #settingfootprints #foodphotography #foodPh #edgiepolistico #naimas #carioca #tinudok #tinudoks #stickyriceballs

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PORK BUDBOD - a variation of Cainta, Rizal's "budbod" meal. Don't confuse this with the Cebuano budbod known as suman in Tagalog. Pork budbod is from Tagalog word "budbod" or that garnishing on top of your food. So called because the sinangag na kanin (or freshly cooked kanin) is spread with toppings of chopped pork steak, pan-fried scrambled egg, and fresh tomato. Often served with a soup on the side. The original version is "beef budbod" with chopped bistek Tagalog or asadong baka, scrambled egg, and fresh tomato over a stir-fried rice. If tapsilog and porksilog is a favorite morning meal, budbod is a fair evening meal for drinkers and workers who before heading home from work need to fill their hungry tummy a cheap but hearty meal. I tried it, at talagang masarap at nakakabusog yong isang serving. Try nyo. So easy to make and nice to eat. Kahit walang resipe, tingin lang, magawa nyo tong budbod. #budbod #porkbudbod #parangsilog #Pinoymeal #eveningmeal #streetfood #streetfoodPh #kanin #sinangag #porksteak #bistek #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico

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While walking home late this afternoon I saw this bloom I happened to sweep with my tired foot on the sidewalk. I stepped back and felt sorry. I just realized the flowers are blue. Like me. #blue #IamBlue #feelingblue #bluerthanblue #blueflower #plumbago #flowerPh #bulaklak #SettingFootprints #edgiepolistico #bughaw #asul #PhilippinesIllustrated #PhilippineFoodIllustrated

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PORCUPINE FISH In photos are porcupinefish (Diodon hystrix) I found in the fish market of Zamboanga City in 2011. Most locals in the Visayas, particularly in Eastern Visayas, considered this not a butete kind of fish. But fish classification identified this fish belonging to Diodontidae or Family of blowfish (a.k.a baloonfish and globefish) which is also a kind of butete. Bicolanos and Warays (of Samar) casually boil, gut, pull out the spikes, and flake the fish and cook into ginataan, inadobo, or kinunot. I would like to emphasize, contrary to the common misconception, that this fish could possibly poison if improperly prepared. The skin may not be as toxic as that of the real butete but its internal organs will possibly cause your life. NEVER ATTEMPT TO COOK THIS FISH WITHOUT REMOVING ALL THE INTERNAL ORGANS INTACT AND UNBURST. The use of gata (coconut cream) is recommended because it serves as natural antidote to poisoning. Common names: buteteng laot or buktit in Tagalog butete tunukon or tagutong in Cebuano butbutan in Zambaleño lukoh itingan or tagutugan in Chavacano (Zamboanga) otit in Waray-waray (eastern Samar) dautdotan in Maranao/Samal/Tausug. #otit #butete #tagutungan #lukoh #porcupinefish #poisonousfish #fishPH #butetenglaot #butbutan #dautdotan #butete #PhilippineFoodIllustrated #SettingFootprints #foodphotography #seafood #EdgiePolistico #exoticPh #blowfish #balloonfish #globefish

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Philippine fruit wines. More fruits are now made into wines in the country. Imagine guava, guyabano, dragon fruit, melon, jacfruit and more are now bottled into table wines in the Philippines. I found some of them in Festival Mall (Filinvest, Alabang) food fair when I walk through the 2nd floor hallway yesterday. Most are from northern Luzon. They will be there until Monday. For native fruit wine collectors and connoiseurs, try nyo to. #fruitwine #wine #winePh #fruitwinePh #fruitPh #fruit #ilovewine #alcoholPh #PhilippineFoodIllustrated #SettingFootprints #FoodPhotography #EdgiePolistico #GuavaWine #Guava #bayabas #jackfruitWine #jackfruit #langka #nangka #iLoveWine #MangoWine #mango #mangga

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Philippine fruit wines. More fruits are now made into wines in the country. Imagine guava, guyabano, dragon fruit, melon, jacfruit and more are now bottled into table wines in the Philippines. I found some of them in Festival Mall (Filinvest, Alabang) food fair when I walk through the 2nd floor hallway yesterday. Most are from northern Luzon. They will be there until Monday. For native fruit wine collectors and connoiseurs, try nyo to. #fruitwine #wine #winePh #fruitwinePh #fruitPh #fruit #ilovewine #alcoholPh #PhilippineFoodIllustrated #SettingFootprints #FoodPhotography #EdgiePolistico #MelonWine #wildmelonwine #wildmelonywist #wildmelon #bignaywine #bignay #melon #cantaloupe #WildMelonUnfiltered #ILoveWine

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Philippine fruit wines. More fruits are now made into wines in the country. Imagine guava, guyabano, dragon fruit, melon, jacfruit and more are now bottled into table wines in the Philippines. I found some of them in Festival Mall (Filinvest, Alabang) food fair when I walk through the 2ns floor hallway yesterday. Most are from northern Luzon. They will be there until Monday. For native fruit wine collectors and connoiseurs, try nyo to. #fruitwine #wine #winePh #fruitwinePh #fruitPh #fruit #ilovewine #alcoholPh #PhilippineFoodIllustrated #SettingFootprints #FoodPhotography #EdgiePolistico #dragonfruitwine #DragonFruit #bignay #mangowine #bignaywine #ILoveWine #mango

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TINYAWAL - Maranao spicy hot soupy dish of boiled banggalah (cassava) leaves with dried tiny shrimps, ripe tomatoes, and squeezed birds eye chilies. Fried tilapia or any dried fish, such as the katulong from Ranao lake would be a better substitute to dried shrimps. My breakfast now. Happy Sunday everyone. Shalom! Marawi. Shalom! #tinyawal #banggalah #cassava #cassavaleaves #Maranao #MaranaoCuisine #vegetablePh #MuslimFood #MoroFood #MoroDish #Morocuisine #Marawi #Ranao #mapiya #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #PinoyFood #foodphotography #shalom

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MASKARA NG BAKA - the head skin and face of cow. Often used as among the ingredients in beef kare-kare. #maskara #maskaraNgBaka #faceskin #skin #cowskin #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #karekare #FoodPhotography

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PATIS TANZA - fermented salted shrimp sauce of Tanza, Cavite by Calle Real. Perfect flavor for your stir-fried seafoods - crabs, oysters, squids, seashells, shrimps and prawns, etc. and for pancit and vegetable dishes. Try it in your sinangag na kanin and seafood paella. #patistanza #patis #seasoning #flavoring #seafoodflavor #shrimpsauce #Tanza #Cavite #PhilippineFoodIllustrated #SettingFootprints #FoodPhotography #EdgiePolistico #seafood

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LASA REPUBLICA (dalandan fruit juice, ginger syrup, passion fruit syrup, and lemongrass syrup). A non-alcohilic juice drinks by Liquido Maestro, maker of cold drinks made with mixed natural fruit juices, flower and leaf extracts, and syrups. Brought to you by Viaje Feliz - Laza ng Republika 2 (Travel the Philippines through food)at the Emilio Aguinaldo Shrine Of Kawit, Cavite last July 15, 2017 #ViajeFeliz #LasaRepublika #fruitjuicemix #coldrinks #Cavite #LiquidoMaestro #ByahengCavitex #CALAX #cavitex #drinks #pinoyfood #PhilippineFoodIllustrated #FoodPhotography #SettingFootprints #EdgiePolistico

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VIAJE FELIZ (guyabano fruit puree, melon cold press, hibiscus syrup, and kafir syrup). A non-alcohilic juice drinks by Liquido Maestro, maker of cold drinks made with mixed natural fruit juices, flower and leaf extracts, and syrups. Brought to you by Viaje Feliz - Laza ng Republika 2 (Travel the Philippines through food)at the Emilio Aguinaldo Shrine Of Kawit, Cavite last July 15, 2017 #ViajeFeliz #LasaRepublika #fruitjuicemix #coldrinks #Cavite #LiquidoMaestro #ByahengCavitex #CALAX #cavitex #drinks #pinoyfood #PhilippineFoodIllustrated #FoodPhotography #SettingFootprints #EdgiePolistico

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BYAHENG CAVITEX (calamansi juice, cucumber cold press, mint leaves juice, and rosemary syrup). A non-alcohilic juice drinks by Liquido Maestro, maker of cold drinks made with mixed natural fruit juices, flower and leaf extracts, and syrups. Brought to you by Viaje Feliz - Laza ng Republika 2 (Travel the Philippines through food)at the Emilio Aguinaldo Shrine Of Kawit, Cavite last July 15, 2017 #ViajeFeliz #LasaRepublika #fruitjuicemix #coldrinks #Cavite #LiquidoMaestro #ByahengCavitex #CALAX #cavitex #drinks #pinoyfood #PhilippineFoodIllustrated #FoodPhotography #SettingFootprints #EdgiePolistico

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NON ALCOHOLIC JUICE DRINKS by Liquido Maestro - Cold drinks of mixed natural fruit juices, flower and leaf extracts, and syrups. Offered are VIAJE FELIZ (guavano, melon, kafir, and hibiscus), BYAHENG CAVITEX (calamansi, cucumber, mint leaves, and rosemary). and LASA REPUBLICA (dalandan, ginger, passion fruit, and lemongrass). Brought to you by Viaje Feliz - Laza ng Republika 2 (Travel the Philippines through food) at the Emilio Aguinaldo Shrine Of Kawit, Cavite last July 15, 2017 #ViajeFeliz #LasaNgReoublika #fruitjuicemix #coldrinks #ByahengCavitex #CALAX #cavitex #LiquidoMaestro #PhilippineFoodIllustrated #SettingFootrpints #FoodPhotography #PinoyFood #fruitjuicemix #fruitdrink #juice #coldfruitdrinks #thirstquincher #Cavite

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SIGKAL - wooden stick used by Maguindanaons in stirring cooked rice to loosen the rice and make them easy to mold into pastil. #pastil #pastel #paster #rice #sigkal #Maguindanaon #PhilippineFoodIllustrated #SettingFootrpints #kanin #ricemeal #rice #EdgiePolistico #Maharlika

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STONE BREAD - Kinsay kahinumdom ani? panglipstick kunohay o pangdrakula effect sa dila. Sa Cebu City tawag nila ani "sugar ball" Ha Tacloban nga hin Palo tawag nira hiton "burias" Unsa pay laing tawag ani sa laing lugar? It's pandesal bread coated in thick sugary red food coloring and toasted crisp. #stonebread #toastedbread #sugarball #burias #pastry #bakedgoodies #oldtimefavorite #vintagefood #rememberthis #childhoodmemories #PhilippineFoodIllustrated #SettingFootprints #foodphotography #nofilter #NoPhotoshop #Visayas

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STONE BREAD - Kinsay kahinumdom ani? panglipstick kunohay o pangdrakula effect sa dila. Sa Cebu City tawag nila ani "sugar ball" Ha Tacloban nga hin Palo tawag nira hiton "burias" Unsa pay laing tawag ani sa laing lugar? #stonebread #toastedbread #sugarball #burias #pastry #bakedgoodies #oldtimefavorite #vintagefood #rememberthis #childhoodmemories #PhilippineFoodIllustrated #SettingFootprints #foodphotography #nofilter #NoPhotoshop #Visayas

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STONE BREAD - Kinsay kahinumdom ani? panglipstick kunohay o pangdrakula effect sa dila. Sa Cebu City tawag nila ani "sugar ball" Ha Tacloban nga hin Palo tawag nira hiton "burias" Unsa pay laing tawag ani sa laing lugar? #stonebread #toastedbread #sugarball #burias #pastry #bakedgoodies #oldtimefavorite #vintagefood #rememberthis #childhoodmemories #PhilippineFoodIllustrated #SettingFootprints #foodphotography #nofilter #NoPhotoshop #Visayas

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ALIMANGO at "taba ng alimango" (crab fats) - sold along the roadside of Jose Abad Santos Avenue in Lubao, Pampanga. BABALA: Hinay-hinay lang sa masasarap. #alimango #Lubao #Pampanga #mudcrab #crab #tabangalimango #aligue #SettingFootprints #PhilippineFoodIllustrated #FoodPhotography #crabfat #EdgiePolistico #PinoyFood #crabmentality #killerfood

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ALIMANGO at "taba ng alimango" (crab fats) - sold along the roadside of Jose Abad Santos Avenue in Lubao, Pampanga. BABALA: Huwag mong ubusin ang isang garapon na taba ng alimango sa iisang kainan baka yong ambulance babalik para ihatid ka sa ospital. Gamay lang. Hinay-hinay lang sa masasarap. #alimango #Lubao #Pampanga #mudcrab #crab #tabangalimango #aligue #SettingFootprints #PhilippineFoodIllustrated #FoodPhotography #crabfat #EdgiePolistico #PinoyFood #crabmentality #killerfood

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LIPOTE (sc.name: Sysygium polycephaloides or Syzygium curranii). a.k.a. igot or bahag in Tagalog and Bicolano baligang in Bicolano [Albayano] malig-ang in Bicolano [Camarines Norte] amhi in Bicolano [Camarines sur] igot in Waray [Samareño) A species of Java plum. Lipote is a fruit tree that is indigenous to the Philippines and can be found growing in Bicol region and few in some places in the southern part of Luzon that includes Metro Manila, Batangas, Laguna, Marinduque, and in Eastern Visayas that includes Samar. The tree grows up to 9-meters or more and bears round, dark red to black fruits that looks like that of duhat, but is rounder and has no seeds. Hence, it is often called as a seedless duhat by those who do not know its local name. The fruits are borne in compact clusters, each fruit is about 20mm in diameter and would become darker as it ripen. The ripest is black or very dark in color and has a rather dry but of pleasant acid flavor. It is eaten ripe and raw. When grown outside the Bicolandia, the fruits have the tendency to be more acidic or sourish in taste. Locals would collect the ripe fruits, mash and put them in a sealed container with some salt and sugar added inside. The container is juggled hard enough to squeeze the juice from the fruits. The extracted blood-red juice is collected and taken as a refreshing juice drink. The pure extract can be stored in a jar and will keep for weeks. It can be serve cold by adding lots of ice. Some says that it tastes the hint of duhat but more like that of a mangoosteen, with a peculiar tart-sweet and tannin taste.The pure juice extract can be fermented to make wine, or mixed as flavoring with lambanog (coconut vodka) and other beverages.Be careful not to stain the dress or cloth with the dark red juice as it is very tough to remove. It could even stain the fingers and tongue Read and see more photos with this link: https://pinoyfoodillustrated.blogspot.com/2017/08/lipote.html #lipote #igot #bahag #baligang #maligang #amhi #fruitPh #endemicfruit #nativefruit #indigenousfruit #PhilippineFruit #Bicol #foodphotography #PhilippineFoodIllustrated #SettingFootrpints #Bicolano #EdgiePolistico #prutas #freshfruit

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LIPOTE (sc.name: Sysygium polycephaloides or Syzygium curranii). a.k.a. igot or bahag in Tagalog and Bicolano baligang in Bicolano [Albayano] malig-ang in Bicolano [Camarines Norte] amhi in Bicolano [Camarines sur] igot in Waray [Samareño) A species of Java plum. Lipote is a fruit tree that is indigenous to the Philippines and can be found growing in Bicol region and few in some places in the southern part of Luzon that includes Metro Manila, Batangas, Laguna, Marinduque, and in Eastern Visayas that includes Samar. The tree grows up to 9-meters or more and bears round, dark red to black fruits that looks like that of duhat, but is rounder and has no seeds. Hence, it is often called as a seedless duhat by those who do not know its local name. The fruits are borne in compact clusters, each fruit is about 20mm in diameter and would become darker as it ripen. The ripest is black or very dark in color and has a rather dry but of pleasant acid flavor. It is eaten ripe and raw. When grown outside the Bicolandia, the fruits have the tendency to be more acidic or sourish in taste. Locals would collect the ripe fruits, mash and put them in a sealed container with some salt and sugar added inside. The container is juggled hard enough to squeeze the juice from the fruits. The extracted blood-red juice is collected and taken as a refreshing juice drink. The pure extract can be stored in a jar and will keep for weeks. It can be serve cold by adding lots of ice. Some says that it tastes the hint of duhat but more like that of a mangoosteen, with a peculiar tart-sweet and tannin taste. The pure juice extract can be fermented to make wine, or mixed as flavoring with lambanog (coconut vodka) and other beverages. Be careful not to stain the dress or cloth with the dark red juice as it is very tough to remove. It could even stain the fingers and tongue Read and see more photos with this link: https://pinoyfoodillustrated.blogspot.com/2017/08/lipote.html #lipote #igot #bahag #baligang #maligang #amhi #fruitPh #endemicfruit #nativefruit #indigenous #PhilippineFruit #PhilippineFoodIllustrated #SettingFootrpints #Bicolano #Bicol #EdgiePolistico

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ANGKAK - Rice grains coated with dark red "angkak" food coloring. It is not for cooking into "kanin" (boiled or steamed rice). The Capampangans, Bulaqueños, Novo Ecijanos, and Tagalogs are fond of using angkak to color their burong isda (fermented cooked rice with fresh fillet of freshwater fish, i.e. tilapia, bangus, ayungin, etc.) or in balaw-balaw (fermented salted tiny shrimps, bagoong hipon in Tagalog, or uyap in Cebuano). Angkak produces bright to pastel pink color, a classic food coloring that is now fast disappearing because of artificial instant food coloring. #angkak #foodcolor #burongisda #balawbalaw #burongkanin #pinkcolor #foodcolor #foodphotography #philippinefoodillustrated #settingfootprints #foodPH #edgiepolistico

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ANGKAK - Rice grains coated with dark red "angkak" food coloring. It is not for cooking into "kanin" (boiled or steamed rice) but can be added to in small quantity when cooking kanin for making buro as coloring. The Capampangans, Bulaqueños, Novo Ecijanos, and Tagalogs are fond of using angkak to color their burong isda (fermented cooked rice with fresh fillet of freshwater fish, i.e. tilapia, bangus, ayungin, etc.) or in balaw-balaw (fermented salted tiny shrimps, bagoong hipon in Tagalog, or uyap in Cebuano). Angkak produces bright to pastel pink color, a classic food coloring that is now fast disappearing because of artificial instant food coloring. #angkak #foodcolor #burongisda #balawbalaw #burongkanin #pinkcolor #foodcolor #foodphotography #philippinefoodillustrated #settingfootprints #foodPH #edgiepolistico

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PIG HEADS - The maskara (face and head skin) of pig is removed and used in making Filipino favorite and now popular "sizzling sisig." The skinned head can be made into "nilaga" and the brain added in "sisig" dish and the soup poured in "batchoy" and the flesh is flaked and used as "pangsahog" in vegetable dishes or soupy noodles. The eyes? I don't know if you love it boiled and suck its juice. Eww! In Bicol (Camrines Sur) , skinless head of pig and cow is boiled well until the meat on the skull and face will fall off and use them in a soupy noodle dish they called "kinalas." #face #mata #mukha #pighead #ulongbaboy #maskara #ulo #skinned #head #pigbrain #utak #bone #utakngbaboy #skull #bones #binalatan #balat #PhilippineFoodIllustrated #karne #settingfootprints #skin #karne #buto #bungo #pig #edgiepolistico #meat #pork #foodphotography #kinalas #loglog

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phillustrated

MABOLO (Tag. talang, Eng. velvet apple, scname Diospyros blancoi) in red and yellow varieties. It's a season for these strongly fragrant fruits of kamagong tree. Native fruit to the Philippines. Peddled in Alabang viaduct. Harvest from the province of Cavite. Best when peeled, cut into sticks or chunks and dressed with lemon or calamansi juice and drizzled with honey. Good for your soaring or itching throat because of sipon. #talang #mabolo #kamagong #fruitPH #nativefruit #endemictophilippines #endangeredtree #treePH #prutas #ILoveFruits #frutas #PhilippineFoodIllustrated #settingfootprints #bungangkahoy #fragrantfruit #foodphotography #freshfruits #freshfruit

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phillustrated

BALATAN - sea cucumber. Gutted and ready for making kinilaw. It is cut into bite sizes, then soaked in vinegar with garlic, ginger, onion, and salt to taste. A bit leathery and has to be chewed well. Often taken as pulutan. Considered as an aphrodisiac by Asians including Filipinos. #balatan #bat #seacucumber #seafood #pulutan #sumsuman #baat #lamangdagat #aphrodisiac #foodphotography #settingfootprints #PhilippineFoodIllustrated #EdgiePolistico #PinoyFood

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phillustrated

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phillustrated

PUGOT ULO - headless shrimp okoy (fritter) @ AAN. This is popular in Cavite province. The headless shrimps are dipped and coated with batter seasoned with salt and pepper and chopped scallion then pan-fried into crisp fritter. Best eaten if dressed or dipped in spiced vinegar before every bite and paired with bahaw or freshly cooked rice. Wooooooha! Busograbeh! #okoy #pugotulo #fritter #shrimpfritter #okoyhipon #hipon #katawanlangmapakinabangan #shrimpokoy #pugot #FoodPhotography #CaviteFood #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #Philippines

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phillustrated

The BLACK PIZZA - by Chef Josh Boutwood, the Corporate Chef in the Philippines for the Bistro Group. He was inspired to make one in BGC, Taguig (Metro Manila) after the charcoal pizza of Europe where he was raised. So as to simulate the black color in the pizza dough, Chef Boutwood infused squid ink in the dough. The pizza is then garnished with different cheeses, Angus beef, pepperoni and topped with red and green bell-pepper and then baked. #blackpizza #PinoyPizza #pizza #pizzapie #squidink #tinta #pusit #ensutinta #nukos #nuos #foodphotography #pizzaPh #PhilippineFoodIllustrated #SettingFootprints #foodporn

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phillustrated

PIARUN A UDANG - A Maranao dish of stir-fried shrimp (udang) or prawn (as the ones in the photo) with spiced-up roasted grated coconut meat. So aromatic and yummylicious! This features the uses of coconut in the southern part of the country. This piarun was prepared by Datu Khalil Pendatunn with Claude Tayag for the upcoming episode of Chasing Flavors of Lifestyle TV.. "Chasing Flavors" will air every Saturday at 9 p.m., with replays on Sunday (12:30 p.m.), Monday (2 p.m.), Tuesdays (7 p.m.), and Wednesday (11 a.m.) on Lifestyle TV. #piarunAUdang #piarun #piaran #piaren #piyaran #piyarun #udang #shrimp #seafood #coconut #coconutmeat #niog #MaranaoDish #MaranaoCuisine #MuslimFood #PinoyFood #PhilippineFoodIllustrated #SettingFootprints #FoodPhotography #foodporn #PFCDD #spicyfood #lutongpinoy #CNNfood #ChasingFlavors #ClaudeTayag #LifestyleTV

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