On this edition of “Andar ng mga Balita”‘s food segment, “Ano’ng Ulam Mo?”, we’re featuring more dishes that you can enjoy on a summer night, and then some. Just because it’s summer and it’s hot and humid outside doesn’t mean you can’t enjoy the stuff you like. Now that I think about it, I was pretty much in a feasting mood this past week. I feel like I gained pounds…
Featured dish: Shawarma
Shawarma is not only the name of the sandwich wrap, but also the method of cooking its meat. Lamb, goat, chicken, turkey, beef, or mixed meats are placed on a spit and roasted, after which cooked parts of the meat are then shaved off. It is served with vegetables and various dressings such as garlic sauce. Shawarma may also be served on top of rice.
The shawarma industry became famous in the Philippines in the 1980’s.
Featured dish: Batchoy
La Paz Batchoy, a Chinese-inspired noodle dish, is the star of Ilonggo cuisine.
Folk history tells us that batchoy originated in the kitchen of Federico Guillergan Jr., a restaurateur from La Paz, Iloilo, in 1938. It consists of egg noodles, meats such as pork and chicken, pork cracklings (chicharon), and vegetables. One who travels to Iloilo must not miss the chance of tasting La Paz Batchoy.
Featured dish: Calamares
Calamares is named after “calamari,” the blanket term for Mediterranean dishes that involve the use of squid. Fried calamari is the most popular among these dishes.
Calamares consists of batter-coated, deep fried squid served plain, with salt and lemon or sauces on the side.
Featured dish: Buffalo wings
The recipe for buffalo wings was created by restaurant owners Teresa and Frank Bellissimo of Buffalo City, New York in 1964. Their restaurant is now considered the birthplace of buffalo wings.
To make bufallo wings, chicken wings are typically marinated in hot sauce and margarine/butter. They are then deep-fried, coasted with seasoning or sauce, and baked.
Featured dish: Chicken curry
“Curry” is the term for a wide variety of Southeast Asian dishes (i.e. Indian, Pakistani, or Thai) that use complex combinations of powdered spices and herbs, including chili peppers.
Chicken curry served in the Philippines is called “wet” curry, as the dish is stewed on curry powder mixed with significant amounts of sauce or gravy. Ours is cooked with coconut milk.
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