Ano Ulam Niyo? Week 3

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

~~~\( O_O)/

Monday  
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. 

Tuesday
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).

Wednesday 
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.

Thursday 
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.

Friday 
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).

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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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