Ano Ulam Niyo? Week 3

Week 3 of “Ano Ulam Niyo?” is up! Busy, busy, busy… No time to make food trips…

~~~\( O_O)/

Featured dish: Tapsilog
Nobody knows for sure  who came up with the idea of serving “tapsilog,” the combo set of tapa (beef jerky), fried rice, and fried egg. What we do know is that the name was popularized by the comedy trio (Senator) Tito Sotto, Vic Sotto, and Joey De Leon, through the sitcom “Iskul Bukol.”
Anthony Bourdain calls tapsilog the local version of the American steak and eggs breakfast… except that tapsilog is now enjoyed any time of the day. 

Featured dish: Binagoongan
Bagoong is a Philippine condiment made of partially or completely fermented fish or shrimps and salt. The country has several varieties of bagoong, such as bagoong alamang, bagoong Balayan (Batangas), and bagoong Terong and Monamon (both made from fishes and served in the Ilocos Region).
Bagoong is also used to enhance the flavor of food. Dishes that prominently use bagoong include pinakbet, kare-kare, and bulanglang (a vegetarian soup).

The National Kidney and Transplant Institute held a blood donation drive here at TV5 last Wednesday, so I gave some of mine.
A blood donor should eat iron-rich foods such as dark leafy vegetables, eggs, bread, and cereals. One may also snack on water-rich fruits such as watermelons, bananas, and strawberries.
Before donating blood, make sure one is properly hydrated (drink eight or more glasses of water). One should also avoid caffeinated drinks, fatty foods,  and alcohol before donating and at least eight hours afterwards.

Featured dish: Pancit Sotanghon
Sotanghon (known as Chinese vermicelli, cellophane, or glass noodles) are noodles that are made of starch, and looks like bihon noodles (these are made of rice). Like rice, this is a staple ingredient in Asian dishes, though it is cooked mostly with soup or as a noodle dish (pancit).

Sotanghon noodles are rich in carbohydrates and fiber, making it an alternative carb source.

Featured dish: Sapin-sapin
Sapin-sapin originated in the province of Abra, but its recipe spread quickly to other places. It is now a popular dessert in festivals alongside leche flan and puto.
This dessert is made of layers of rice flour, yam (ube), food coloring, coconut milk, and sugar; which is topped with latik (toasted coconut curds).


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


Ano Ulam Niyo? Week 2

Here now is Week 2 of our revamped food segment “Ano Ulam Niyo?”. I promised to feature dishes enjoyed during fiestas, so here they (or most of them) are.

At the moment I’m not making any food raids due to budget and schedule concerns (as well as other circumstances). These have been difficult times, but it’ll change soon. I can’t wait.

Featured dish: Goat Meat Kaldereta
Kaldereta is a meat stew recipe that we learned from the Spaniards. This dish is made with tomato sauce, olives, potatoes, chili and bell peppers, liver, and your choice of meat (beef, chicken, or pork).
Kaldereta lovers in Northern and Central Luzon use goat meat (kambing) for their stew. This is also known as their favorite beer mate.
Incidentally, goat meat is lean red meat; it’s loaded with good cholesterol and protein, and has less fat and calories.

Featured dish: Menudo
This menudo has nothing to do with Ricky Martin. The menudo dish originated from Mexico, except that they use beef tripe and cook it as a soup dish. The Filipino menudo is a meat stew that uses pork, hotdogs, bell peppers, raisins, liver, potatoes, and tomato sauce.

Featured dish: Pancit Palabok
Pancit palabok is named such because of the loads of toppings on it. This consists of orange shrimp sauce, eggs, green onions, chicharon, shrimps, tinapa (dried fish) flakes, tokwa, chopped pork, and toasted garlic. “Palabok” is synonymous to add-ons.
Pancit palabok is sometimes mistaken for pancit luglog, which is basically the same recipe, except it uses thicker noodles.

Featured dish: Boneless Bangus
Bangus (milkfish)  is a fish that is raised in most parts of Asia, most especially the Philippines. Bangus is a popular agricultural product in Pangasinan, so much that the province celebrates the Bangus Festival to promote the milkfish industry.

Featured dish: Puto
Puto is one of several types of rice cakes. This is a sweet, fluffy and bread-like dessert frequently paired with dinuguan (blood stew). Among the provinces that specialize in puto are Bulacan, Laguna, Pangasinan (Calasiao), and Negros Occidental (Manapla).
There are different versions of the puto, such as puto bumbong (purple rice cakes that are popular during Christmas), puto lanson (made of cassava), puto pao (rice cakes with fillings), and puto maya (twice cooked violet rice cake).


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

Ano Ulam Niyo? Week 1

Before anything else, I apologize if the posts from Weeks 10 and 11 look like they came out just recently. For some reason, my posts were reverted to drafts and it took me a while to notice they were gone. A lot of things happened too…

Just to reflect the changes from our “slight” reformat, I’m changing the name of my segment’s posts to its official name, “Ano Ulam Niyo” (still technically means “what’s for dinner”).

Featured dish: Chicken Tinola
Tinola is a ginger-based soup dish. The soup is usually cooked with chili leaves and papayas, though sayote (chayote), potatoes, and/or other leafy vegetables have been added to it. Chicken, pork, tahong (mussel), or fish are used for its meat.
Chicken tinola is mentioned in the novel “Noli MeTangere” as the favorite dish of the main character Crisostomo Ibarra.

Featured dish: Chicken Pork Adobo
Adobo is the method of cooking meat in vinegar, soy sauce, bay leaf, garlic and peppercorns. While it is actually a Spanish invention, in time our version became more distinct from the cuisine we derived it from. The most popular varieties of this are chicken, pork, and chicken pork adobo.
The year 2012 is now known as “The Year of the Adobo” because of Filipino cuisine’s rise to fame in the culinary scene. Food critics in the US have particularly recognized adobo as a signature dish of the Philippines.

Featured dish: Sisig
Sisig was created in the kitchens of Angeles City, Pampanga using discarded portions of the pig’s head and offals. Restaurateur Lucia Cunanan has been credited for inventing the sisig, and her restaurant established Angeles City as the “Sisig Capital of the Philippines.”
Cunanan’s sisig was developed around 1974. The recipe consists of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and served in hot plates.

Featured dish: Lechong Kawali
Lechong kawali or twice cooked pork belly is a dish that is boiled and deep-fried until golden.  The liempo or pork belly is used here because it is fatty, meaty, and juicy. This is an alternative to roasted lechon, and is frequently served in parties.
Bagnet is a version of lechong kawali that is popular in Ilocos Norte. The difference is that it is very crispy and well-seasoned, and tastes like chicharon (pork cracklings).

Featured dish: Leche Flan
Leche flan is the Filipino term for caramel custard, an egg-based dessert that originated from Spain. This is a favorite treat during holidays and festivals.


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

Ano’ng Ulam Mo? Week 11

Catholic devotees who are abstaining from meat may instead eat vegetables, fish, seafood, or tofu. Soft foods such as these can also help one prepare for fasting.

Because it’s already Holy Week and we’re still at work, “Andar ng mga Balita” is featuring food that’s fit for the Lenten season.

Featured dish: Ginisang Togue (Stir-fried bean sprouts)
Bean sprouts are a common ingredient in Asian cuisine. Common dishes that may use sprouts are fried rice, spring rolls, egg drop soup, and hot and sour soup. They may also be simply stir-fried.

Featured dish: Fish paksiw
Paksiw is a method of cooking meat and fish with a souring agent. Fish, pork, and left-over lechon may be cooked in this manner.
A variant of paksiw is “paksiw sa gata” or paksiw with coconut milk. The coconut milk adds flavor and thickens the broth.

Featured dish: Vegetarian Pizza
Pizza is defined as “a type of bread and tomato dish, often served with cheese, that has existed since time immemorial in Middle Eastern and Mediterranean cuisine.”
Once known as food for the poor, pizza consisted of a flat bread with red sauce on top. It was after the 16th century when tomatoes were used as a topping for pizza. Still, the only toppings used include herbs and spices, cheese, olive oil, or anchovies. Adding meat on pizza was a late innovation.


This food segment is definitely heading for a fresh start next week. In the meantime, we hope you can take this time to reflect and observe the Lenten season.

(goes off to meditate)