Unusual Asian Delicacies: Buko Pandan

BUKO PANDAN: it is a favorite Filipino salad served in almost every kind of
party and special occasions in the Philippines. It is made using young coconut and
buko pandan flavor and aroma.
At first glance, this sumptuous dessert can be mistaken for Buko Salad because of
the similarity in texture and dairy ingredients used. However, the green gelatin
and green nata de coco which contains the aroma and flavor of the Pandan gives
the distinction.
http://www.pinoychow.com/buko-pandan/
Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated
with tamarind (Filipino: sampalok). It is one of the more popular viands in Philippine cuisine, and is related to
the Malaysian dishsinggang.
Sinigang is traditionally tamarind-based. Variations of the dish derive their sourness from ingredients such
as guava, calamansi, bilimbi(balimbng), or unripe mango.[1]Seasoning powder or bouillon cubeswith a tamarind
base are commercial alternatives to using natural fruits.
The Souring Agents of Sinigang
Where to find: Phillipines
Native to Phillipines, Baluts are half-fertilized duck or chicken eggs boiled with its shell. It doesnt exactly look inviting as the semideveloped ducklings are already visibly formed. However, the Balut is a popular local dish eaten throughout the Phillipines, believed to
be an aphrodisiac and considered a high-protein, hearty snack. Often served with beer, the biggest challenge in trying out balut is
overcoming its unappetizing sight, but most people would agree that it tasted much better than it looks.
Unusual Asian Delicacies
The most popular term dinuguan and other regional naming variants come from their respective word for "blood"
(e.g. "dugo" in Tagalog means "blood" hence "dinuguan" as "to be stewed with blood"). Possible English translations
include pork blood stew or blood pudding stew.[2]
It is frequently considered an unusual or alarming dish to foreigners though it is rather similar to Europeanstyle blood sausage, or British black pudding in a saucy stew form.[3] It is perhaps closer in appearance and
preparation to the Polish soup Czernina or an even more ancient Spartan dish known asmelas zomos (black soup)
whose primary ingredients were pork, vinegar and blood.
Filipino Delicacies
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http://panlasangpinoy.com/
Kare Kare is a traditional Filipino stew complimented with a thick savory peanut sauce. The commonly used meats
for this dish are ox tail, tripe, and pork leg; on some occasions goat and chicken meat are also used. Besides the
peanuts, this dish depends on the shrimp paste (on the side) in order to be fully enjoyed. Traditionally, palayok
(clay cooking pot) is used to cook this dish and it is also used as the serving pot.
I almost tried every meat that can possibly used in cooking Kare-Kare and in my opinion ox tail, pigs leg, cows face
(yes, face off), and tripe are the ones that I like. Ask every Filipino that you know and Im sure that they have a lot to
say about this wonderful dish.
Leche Flan (also known as crme caramel and caramel custard) is a dessert made-up of eggs and milk with a soft
caramel on top. This dessert is known throughout the world (especially in Europe) and has been in the dessert
menu of most restaurants because of its convenience in preparation and long shelf life.
In the Philippines, Leche Flan is the top dessert of all time. During celebrations such as parties and town fiestas, the
dining table wont be complete without it.I remember the Leche Flan that my Lola Belen makes when I was still living
in Las Pinas. It really tasted so rich and heavenly; everyone in our family always requests her to make leche flan
during special occasions. As for me, Im still lucky because my wife knows how to make a good one too (this is
actually her recipe). If I did it my way (not the songplease), you might be having Leche Flan that tastes like Egg
Pie instead.
Lumpiang Shanghai or Spring Rolls is a dish made-up of ground pork or beef, minced onion, carrots, and spices
with the mixture held together by beaten egg. It is of Chinese origin (originally called lunpia) and was brought to the
Philippines by Chinese immigrants from the Fujian province.
In the Philippines, Lumpiang Shanghai is a common menu during celebrations and feasts (just like the Pancit
Bihon). It is best if combined with sweet and sour sauce but on some occasions Banana ketchup is preferred.

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BUKO PANDAN: it is a favorite Filipino salad served in almost every kind of

Unusual Asian Delicacies

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