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UMBA (HUMBA) of the old-time Pampanga. As documented by chef Claude Tayag, Apo Trining of Sta. Rita, Pampanga demonstrates the cooking of Capampangan humba. The claypot of old-time humba is lined with bamboo lattice to keep the pork from sticking at the bottom. The pot is then covered with generous layer of banana leaves and tied around to seal. The dish is slow cooked for 2 to 3 hours or until the fatty layer of pork slabs is somewhat gooey and very tender that a spoon would easily sink into it. When cooking is done, Claude recalled that her mother would bury the claypot on the ground (usually under the house) up to its neck and remained covered with the banana leaves in few days. When opened for the first time, the surface of the dish is covered with thick layer of pork fat that is then used to top freshly and still hot steamed rice. Piece by piece the humba chunks and slab are then used as sahog in everyday ulam. Reheated after two or three days to freshen the humba again. The stock would last up to 2 or 3 months depending on how often or how much is used each day. 5th Muskkat Bayanihan Center, Mandaluyong 18 October 2018 #humba #umba #porkdish #FilipinoFood #PhilippineFood #PhilippineCuisine #Pampanga #PinoyFood #Capampangan #SlowCook #PhilippineFoodIllustrated #SettingFootprints #EdgiePolistico #StaRita #ApoTrining #HeirloomDish #pork #porkfat #porklard #lard #sebo #manteka #mantekangbaboy #bahog #sahog #muskkat #ClaudeTayag #CoraAlvina

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phillustrated

BATIL PATONG of Tuguegarao Here's a classic batil patong, a pile of home-made miki noodles stir-fried and cooked in carabeef broth, mixed with sauteed ground carabeef and togue then topped with poached chicken egg and chopped pork lechon kawali and chorizo bilbao and longganisang Tuguegarao. Garnished with chopped leeks and served with a bowl of chopped red and white onion with a bottle of sukang Iloko and soysauce and calamansi with siling labuyo on the side. A brown egg soup made with carabeef and miki soup with beaten eggs is also on the side that you have to pour it over the patil patong right before you eat it. The super-size extra special serving costs only PHP80.00 and I could only finish half of it cuz my tummy could no longer hold the extra. Sulit na sulit. Ansarap! Salamat AM-PM Panciteria of Centro 10, Tuguegarao. Thank also Sherwyn's Panciteria of Peñablanca, Tuguegarao. #batilpatong #noodle #PinoyFood #Tuguegarao #TuguegaraoCity #Cagayan #pansit #batil #patong #pancit #Luzon #PhilippineFood #FilipinoFood #panciteria #AmPmPanciteria #SherwynsPanciteria #PhilippinefoodIllustrated #foodphotography #SettingFootprints #EdgiePolistico #foodtrip

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phillustrated

BATIL PATONG of Tuguegarao Here's a classic batil patong, a pile of home-made miki noodles stir-fried and cooked in carabeef broth, mixed with sauteed ground carabeef and togue then topped with poached chicken egg and chopped pork lechon kawali and chorizo bilbao and longganisang Tuguegarao. Garnished with chopped leeks and served with a bowl of chopped red and white onion with a bottle of sukang Iloko and soysauce and calamansi with siling labuyo on the side. A brown egg soup made with carabeef and miki soup with beaten eggs is also on the side that you have to pour it over the patil patong right before you eat it. The super-size extra special serving costs only PHP80.00 and I could only finish half of it cuz my tummy could no longer hold the extra. Sulit na sulit. Ansarap! Salamat AM-PM Panciteria of Centro 10, Tuguegarao. #batilpatong #noodle #PinoyFood #Tuguegarao #TuguegaraoCity #Cagayan #pansit #batil #patong #pancit #Luzon #PhilippineFood #FilipinoFood #panciteria #AmPmPanciteria #SherwynsPanciteria #PhilippinefoodIllustrated #foodphotography #SettingFootprints #EdgiePolistico #foodtrip

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phillustrated

LUNO egg. Reads like "law know" is an egg prematurely laid by a layer when it's shocked or scared to death, as when you grab it by surprise to cull a batch of them, or when they heard a loud banging sound or explosion. The shell will never harden. It stays soft and leathery like human skin. However, the white and yolk are same that of a fully developed egg. These ones were used in making the soup for lomi in a small eatery (Inday's Lomi Haus) in Taysan Public Market of Taysan, Batangas. Other causes for layers to lay soft or rubber-like egg is when the hen lack calcium in its diet. Calcium is needed to fully develop the egg shell and make it to calcify hard. #luno #itlogLuno #prematureEgg #chickenEgg #whiteEgg #itlogmanok #chickenegg #gulatako #itlogDeGulat #napaitlogBigla #cnnFood #PDIfood #FoodMagazine #YummyPh #PhilippineFoodIllustrated #SettingFootprints #Taysan #Batangas #IndaysLomiHaus #lomi #egg #itlog

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phillustrated

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 #Nikon #NikonUser

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phillustrated

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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phillustrated

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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phillustrated

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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phillustrated

MAGUINDANAONS vending food on tray by tradition. After eating, the vendor or food attendant will just count how many are left on the tray and you will be billed for what are missing from her last count. #Maguindanao #Maguindanaon #vendingfood #diningstyle #billing #eatery #SettingFootprints #kainlangbilangnayan #eatnowpaylater #EdgiePolistico #bayaranna #paanomaningil #singilanna #ParangTiraNaLang #foodserving #foodvendor #foodPh

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phillustrated

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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phillustrated

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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phillustrated

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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phillustrated

CHICHARABAO of Tuguegarao - Short name for "chicharon carabao." A very thick, airy, crisp deep-fried carabao skin. It is parboiled and shaven first before being fried in vegetable oil, then seasoned with salt and in 3 different flavors: garlic, onion & vinegar, spicy (chili). When cool, consume it right away as it would easily lost it crispiness when exposed to open air. Keep away from the fan. It hates blowing air. As long as pancit batil patong is a highly sought dish in Tuguegarao, the making of chicharabao will live on. Batil patong calls for a lot of ground carabeef. The skin are then made into chicharabao as by product. #chicharabao #chicharon #carabao #Tuguegarao #CagayanValley #Ybanag #Ibanag #pulutan #tsitsaron #naimas #Ilocano #Cagayano #carabaoskin #balatngkalabaw #kalabaw #chicharoncarabao #SettingFootprints #EdgiePolistico #foodPh #ExoticPh #PhilippineDelicacy #OTOPCagayan #OTOPTuguegarao

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cle.realtor

I came across this photo of myself with my Dad’s Feet lol.. my dad was always behind the camera, making and catching memories with us and the grandkids .. from feeding everyone with his phenomenal cooking to taking us camping and fishing (old school style) .. I miss him ❤️ . . #cynthiale #missyoudad #makingmemories #blessed #memoriesaremadeofthese #settingfootprints #sevenyearsold #kodakmoments #happiness #thesmallthings #cherishedmoments #fathersanddaughters #whatfamilyis #hetaughtmethat #tbt

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phillustrated

PANCIT CABAGAN - My first meal upon arrival in Tuguegarao City is at the Natan's Pancit Cabagan near the airport. Someone asked why the dish is called Cabagan. What first came to mind for Pinoys was the Tagalog word "kabag" meaning flatulence or too much air in your intestine that make you feel uncomfortable. But no, kabag has nothing to do with pancit cabagan. The dish is so called Cabagan because this dish originated in the town of Cabagan, Isabela. It was introduced by a Chinese trader in 1887. A group of Chinese traders from Amoy (Xiamen) of China arrived in Aparri, Cagayan. Among them was Sia Liang (a.k.a. Dianga) who then married a Filipina, Augustina Deray Laddaran. The couple established a panciteria in the town of Cabagan and made their own miki noodles made with dough of first class wheat flour mixed with lihiya (lye) from ashes of burned guava woods and rolled using a long rolling pin attached to the wall. The flattened dough was then sliced using campy, a Chinese butcher's knife into strips of noodles and parboiled them. The original Cabagan dish had hibe (dried shrimps) or sauteed bagoong hipon (fermented shrimps), toyo (soy sauce), cooking oil, and soup stock from pork. It evolved over the years that its popular version now has boiled fresh miki noodles served with toppings of lechon carajay (a.k.a. lechon kawali in Tagalog), hard-boiled itlog pugo (quail egg) served shelled, chopped leeks, and mixed sliced leafy vegetables (usually cabbage or pechay). The extra broth used in boiling the miki noodles is served on the side dish in a soup bowl for the diner to sip or mix with the pancit cabagan to make it soupy along with the condiments of lots of minced onions, sliced calamansi, sukang Iloko, and soy sauce. #pancitcabagan #pancit #Tuguegarao #TuguegaraoCity #pansitCagayano #Cagayano #CagayanValley #SettingFootprints #Luzon #EdgiePolistico #Naimas #foodtripLuzon #noodlesPh #Nikon #NikonUser #NikonPh

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phillustrated

My resource in Panay, Capiz told me that Miguel Lopez Legaspi's gift to King Philip II of Spain in 1570 were 12 pots of chili peppers, an apparent "siling kutikot" of Hiligaynons also known as the siling labuyo in Tagalog. Here's my visit to the fountain of life (fuente de vida). #MaanghangNaKatotohanan #ChiliLover #chilimania #silingkutikot #kutikot #silinglabuyo #sili #chilipepper #spicyhot #spicePh #ChiliPh #hotspice #PhilippinesIllustrated #chilipeppers #chilies #SettingFootprints #EdgiePolistico #Panay #Capiz #Visayas #halang #anghang #🌶#foodblogger #foodPh #sawsawan #silinggubat #kulikot #katumbal #fuenteDeVida

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phillustrated

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phillustrated

WORLD FOOD magazine featuring "The Culinarian 5" is now on stand in major local bookstores. Find what's our comfort foods inside the pages and try some of the recipes we make. #WorldFoodTheBusinessOfFood #WorldFoodMagazine #WorldFood #Wofex2018 #Wofex #WofexMoa #WofexPhilippines #EdgiePolistico #PhilippineFoodIllistrated #SettingFootprints #pastil #paster #patel #tribalfood #PFCDD #Lexicography

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phillustrated


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