Looks like our news program, “Andar ng mga Balita,” is pushing through with its refomat in a short while (hopefully by next Monday, March 26). The good news is that our food segment, “Ano’ng Ulam Mo?” is going to be carried over to the new format.
I’ve been preparing for this reformat for a long time. Working on the food segment for the past nine weeks has been unspeakably hard and exciting, but now that I look back, it’s been satisfying.
In any case, the next edition of our food segment, which will be named “Ano’ng Ulam N’yo?” will showcase more food trivia, more dinner ideas, and definitely more delicious food! By the way, “Ano’ng Ulam N’yo?” will focus more on Filipino and Filipino-style food.
Featured dish: Yang Chow Fried Rice
Yang Chow Fried Rice is a popular fried rice variety in the Philippines. This dish typically consists of char siu (barbecued pork), shrimp, spring onions, egg yolks, peas, carrots, and soy sauce; though other ingredients may be added.
Incidentally, Yang Chow Fried Rice did not originate from China’s Yangzhou City. The recipe was invented during the Qing Dynasty by Yi Bingshou, the regional magistrate of Yangzhou.
Featured dish: Beef Pares
While considered as street food, beef pares is a popular dish, especially among budget-conscious Filipinos. The word “pares” is Filipino for “pair,” and beef pares is always paired with fried rice. The best part of this dish is the beef gravy, made rich by the beef meat and broth.
Featured dish: Adobong Kangkong
Kangkong (Ipomoea aquatica) is a commonly grown leaf vegetable that is used extensively in Asian cuisine. It is usually stir-fried with meat, seafood, or other spices, and served as an appetizer or main vegetable dish.
Featured dish: Siomai (shumai)
Siomai (shumai) is a popular type of dumpling in the Philippines. Pork, beef, or shrimp are commonly used as fillings along with minced vegetables and spices.
The Philippine siomai is based on the Cantonese siomai, which consists primarily of ground pork. The Japanese siomai served here is not really Japanese by origin; their version uses meat paste instead of ground meat. Indonesians also have their own version of siomai, though it is stuffed with fish, potatoes, tofu, and hard-boiled egg.
Featured dish: Shrimp tempura
Believe it or not, tempura is not entirely a Japanese invention. Tempura was introduced to Japan in the mid-sixteenth century by Portuguese Jesuits. The name itself is believed to come from one of three sources: the Latin word “tempora” (pertaining to holy days when eating meat is not allowed), the Portuguese words “temperar” (to cook) and “tempero” (cookery), or “templo” (temple or church).
To make tempura, prepare a light batter made of cold water and wheat flour. (Eggs, spices, or oil may be added.) Dip shrimps, prawns, or your vegetable of choice in the batter until they are thoroughly coated, then deep-fry for about a minute or until fluffy and golden-brown.
Tune in to “Andar ng mga Balita” every Monday to Friday, 6:30 to 7:30pm on Aksyon TV Channel 41, for your daily dose of news, information, and FOOD! XD