Ano Ulam Niyo? Week 4

Sorry for the late post. The siblings and I just watched “The Avengers” over the weekend, and I still couldn’t get over it. Can’t wait for the sequel in 2014. I wish they showed the after-credits scene where the Avengers were eating shawarma (apparently, it’s a US-only scene).

Here now is Week 4 of our Andar ng mga Balita’s food segment “Ano Ulam Niyo?”.

Featured dish: Papaitan
Papaitan is an Ilocano specialty soup dish made of goat or beef meat and innards flavored with bile, chili peppers, ginger and tamarind. (The amount of bile may be lessened if one isn’t a fan of bitter food.) It’s a favoried among liquor drinkers because it warms the stomach after imbibing too much alcohol. It’s also proof of the Ilocano skill of maximizing possible food sources for their cuisine. 

Featured dish: Galunggong
Galunggong is a type of oily fish that is well known in the Philippines. This fish is rich in Vitamins A, D, and Omega-3 fatty acids.
Ironically, galunggong is known as the “poor man’s fish” because it’s supposedly the cheapest seafood the poor (read: those below the poverty line) can afford. It is also used during elections as a symbol for the current situation of the masses.
A kilo of galunggong is currently worth around P100.

Featured dish: Spare Ribs

Spare ribs are an inexpensive variety of pork and beef ribs used in cuisines around the world. They are cut fom the lower portion of animal such as the belly and breastbone, and behind the shoulder. There is a covering of meat on top of the bones as well as between them, making it a good choice for finger foods (i.e. dimsum), soups, and barbecues. This is mostly enjoyed in South America and China.

Featured dish: Tocino
Tocino is Spanish for “bacon”, but unlike the American bacon, the tocino is meat that cut thick and cured in various condiments and spices such as anise wine, annatto, water, salt, sugar, and saltpeter. Kapampangans serve this as fermented pork or “binurong babi”.
Tocino is mostly seen served in the combo set meal tosilog (“tocino, sinangag, itlog” or tocino, fried rice, and egg).

Featured dish: Kilawin
Kilawin is similar to ceviche, a seafood dish popular in Central and South America. This comprises of raw fish pork, or goat meat marinated in vinegar or calamansi with chili peppers, onions, pepper, and garlic.
Variations of this include “kilawen” or ceviche with bile for the Ilocanos, anchovy (dilis) ceviche in Southern Tagalog provinces, jumping salad (live shrimps) in La Union and Pangasinan, and ceviche in fruit juice in Visayas.

I’m taking a break from posting stuff about the food segments for a while to give way for some research.

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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