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

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