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PINAKBET REPUBLICDemystifying Ilokano food exotica and other rave and rants on food and cuisine of the Ilokanos and on Philippine culinary scenes.
http://pinakbetrepublic.blogspot.com/
Demystifying Ilokano food exotica and other rave and rants on food and cuisine of the Ilokanos and on Philippine culinary scenes.
http://pinakbetrepublic.blogspot.com/
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Demystifying Ilokano food exotica and other rave and rants on food and cuisine of the Ilokanos and on Philippine culinary scenes.
pinakbetrepublic.blogspot.com
dinengdeng, glorious dinengdeng! ~ PINAKBET REPUBLIC
http://pinakbetrepublic.blogspot.com/2010/11/dinengdeng-glorious-dinengdeng.html
Demystifying Ilokano food exotica and other rave and rants on food and cuisine of the Ilokanos and on Philippine culinary scenes. Dinengdeng, glorious dinengdeng! Although inabraw is more often referred to on veggie leaves, as in inabraw a saluyot. Or inabraw a marunggi. Etc]; vegetable, fruit and/or leaves boiled/stewed in/with bugguong. Is a staple in every Ilokano home or community (be it in his house or in any dining place like in a summer picnic by the river, in a lunch in a pakarso. I'm a typical I...
saluyot & buntiek, soured saluyot stew with grilled mudfish ~ PINAKBET REPUBLIC
http://pinakbetrepublic.blogspot.com/2015/02/saluyot-buntiek-soured-saluyot-stew.html
Demystifying Ilokano food exotica and other rave and rants on food and cuisine of the Ilokanos and on Philippine culinary scenes. Saluyot and buntiek, soured saluyot stew with grilled mudfish. I usually cook saluyot. Solo and the usual Ilokano way: napaksiw, napakbet, tinimtiman, inalseman. Whatever you may call it, it's the same: soured, with either plain vinegar or with souring agents such as sour fruits like pias. Juice, green mango, young tamarind (fruit and/or leaves) and even with lubeg. I just spi...
nadigo a dinardaraan a kamanokan, "native" chicken blood stew/soup ~ PINAKBET REPUBLIC
http://pinakbetrepublic.blogspot.com/2015/01/dinardaraan-kamanokan-native-chicken.html
Demystifying Ilokano food exotica and other rave and rants on food and cuisine of the Ilokanos and on Philippine culinary scenes. Nadigo a dinardaraan a kamanokan, "native" chicken blood stew/soup. Warning: Images of chicken giblet/entrails and blood may be disturbing and/or unsavory to some. Please view with discretion.]. We were done with the adobo. And here with the specially set aside ingredients from the kamanokan. We're going to cook another authentic and unique Ilokano dish made out of a kamanokan.
"native" chicken adobo ~ PINAKBET REPUBLIC
http://pinakbetrepublic.blogspot.com/2013/07/native-chicken-adobo.html
Demystifying Ilokano food exotica and other rave and rants on food and cuisine of the Ilokanos and on Philippine culinary scenes. One of my incessant food cravings, whenever I long for my being a "barriotic" or "promdi". Is a lunch or supper where in the lowly dulang. Literally a low wooden dining table) is set and served a bowl of piping hot soup called tinola. Or lauya a manok. Or a manok adobo. And that the chicken must be, as it should be, a "native" one. Well, the so-called "kamanokan,". Complete wi...
sinanglaw? paksiw? which? sinanglaw-vigan & paksiw-laoag ~ PINAKBET REPUBLIC
http://pinakbetrepublic.blogspot.com/2012/01/sinanglaw-paksiw-which-sinanglaw-vigan.html
Demystifying Ilokano food exotica and other rave and rants on food and cuisine of the Ilokanos and on Philippine culinary scenes. Confusing, really. What's what and which is which? I have the same ordeal identifying or proving what's a real beef sinanglaw. And that of beef paksiw. And why it's called paksiw, in the first place). It's kind of complicated, you see. Especially for a non-Ilocos (Norte/Sur) resident like me. I only know by heart pinapaitan. Tender loin), and the papait. The bitter "juice" of ...
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exotic food recipes & other gastronomic fetishes: alukon leaves stew with smoked fish
http://foodrecipefetish.blogspot.com/2015/01/alukon-leaves-stew-with-smoked-fish.html
Exotic food recipes and other gastronomic fetishes. January 4, 2015. Alukon leaves stew with smoked fish. Well, yeas, of course, the leaves of the alukon. Also alokon, bungon, baeg, himbabao,. Is also edible, and is a great leafy green for an Ilokano dinengdeng. It's not just the flowers, you see. Here's one tasty dinengdeng. Leaves only, made more delicious and flavorful with smoked fish ( tinapa. Cooking this Ilokano dish is simple. Just boil bugguong. Into the boiling broth:. Simmer for a few minutes.
The Theoretical Chef: September 2011
http://bangusbelly.blogspot.com/2011_09_01_archive.html
Monday, September 12, 2011. Means "meeting place" in Austrian. It's also an Austrian deli/restaurant along EDSA that I've been seeing since the 1980s as a kid. We used to live in Las Piñas but most of our relatives were in Quezon City so we we'd pass by the place on our way to reunions. I've always wondered what was there. Good thing they have a very informative website here. Which looks like it was designed in the 1990s. Not that I'm complaining since it has everything I needed to know.
The Theoretical Chef: September 2013
http://bangusbelly.blogspot.com/2013_09_01_archive.html
Monday, September 9, 2013. Retaking the Kitchen: Mac and Cheese. Cheese, grated (preferably medium hard like Monterey Jack or gouda so they're amenable to melting). Freshly ground pepper (optional). 1 Cook pasta; put some salt in the water for taste.When cooked, drain the water but don't dry it out too much. You want just a little of the steam and hot water to remain with the pasta so it will melt the cheese. Serve to 3-year-old boy with a voracious appetite who wouldn't share. Links to this post.
The Theoretical Chef: March 2011
http://bangusbelly.blogspot.com/2011_03_01_archive.html
Thursday, March 24, 2011. Yeah, it's been a while since my last (non-)post. It's not as if anyone's reading this blog anyway. Oh well. Here's my mom's meatloaf recipe, which she began making sometime in the late 1980s, then stopped, then made it again in the mid 1990s. When I was single it was sort of a staple since it's very easy to do and keeps/reheats well. My Dear loves it, and I guess it contributed to how history eventually turned out. Resulting in Lucas. Hehehe. About 1 cup bread crumbs (optional).
The Theoretical Chef: Retaking the Kitchen: Mac and Cheese
http://bangusbelly.blogspot.com/2013/09/retaking-kitchen-mac-and-cheese.html
Monday, September 9, 2013. Retaking the Kitchen: Mac and Cheese. Cheese, grated (preferably medium hard like Monterey Jack or gouda so they're amenable to melting). Freshly ground pepper (optional). 1 Cook pasta; put some salt in the water for taste.When cooked, drain the water but don't dry it out too much. You want just a little of the steam and hot water to remain with the pasta so it will melt the cheese. Serve to 3-year-old boy with a voracious appetite who wouldn't share. View my complete profile.
The Theoretical Chef: March 2010
http://bangusbelly.blogspot.com/2010_03_01_archive.html
Monday, March 22, 2010. It's been a while since my last post. Between my Floyd memorial and this post I moved residences and had a new position at the Bank. And I became a proud father to my son Lucas. I name this dish after our little boy because this truly is a fusion of my Dear's and my cooking styles. And it can give you a good kick. 1/2 kilo pork, cubed ( menudo. 1/4 kilo potato marbles, halved. About 6 medium tomatoes, diced. 1 onion, chopped. 1 garlic, chopped. Dried chile pods (I used chile Arbol.
The Theoretical Chef: June 2010
http://bangusbelly.blogspot.com/2010_06_01_archive.html
Thursday, June 24, 2010. In Defence of English Cooking. We have heard a good deal of talk in recent years about the desirability of attracting foreign tourists to this country. It is well known that England’s two worst faults, from a foreign visitor’s point of view, are the gloom of our Sundays and the difficulty of buying a drink. Now that is simply not true, as anyone who has lived long abroad will know, there is a whole host of delicacies which it is quite impossible to obtain outside the English-spea...
The Theoretical Chef: April 2010
http://bangusbelly.blogspot.com/2010_04_01_archive.html
Friday, April 16, 2010. The Bourdain recently did a show. About learning how to make the simplest stuff- roast chicken, omelet, spaghetti with tomato sauce- and asked renowned chefs like Thomas Keller. Truly PhD level stuff. In which case I'm stuck repeating 5th grade. Links to this post. Subscribe to: Posts (Atom). View my complete profile. Inato lang Filipino Cuisine and More. Uzbek and Central Asian Cooking.
The Theoretical Chef: In Defence of English Cooking
http://bangusbelly.blogspot.com/2010/06/in-defence-of-english-cooking.html
Thursday, June 24, 2010. In Defence of English Cooking. We have heard a good deal of talk in recent years about the desirability of attracting foreign tourists to this country. It is well known that England’s two worst faults, from a foreign visitor’s point of view, are the gloom of our Sundays and the difficulty of buying a drink. Now that is simply not true, as anyone who has lived long abroad will know, there is a whole host of delicacies which it is quite impossible to obtain outside the English-spea...
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Pinakbet.net | Going beyond the usual Taste
Going beyond the usual Taste. Amigos Cuisine in Iligan City, Philippines. Durian Shake at Iliganon Cafe & Restobar in Pala-o, Iligan City, Philippines. Recipe: Corned Beef in Pork & Beans. Itoy’s Coffe Haus in Puerto Princesa City, Palawan. Classic Roasted Chicken Solo B of Kenny Roger’s Roasters. Amigos Cuisine in Iligan City, Philippines. Armed with an empty stomach and the will to taste new food I went to Amigos Cuisine to meet up with Iligan Bloggers Society. For a late lunch. March 19, 2015. Recipe:...
p i n a k b e t | demystifying ilokano food and other salivation rants
Demystifying ilokano food and other salivation rants. Buridibod, buribod, baradibod: camote with alukon and marunggay stew. Posted by pinakbet under natnateng. Read the article on buridibod here. Posted by pinakbet under natnateng. The article on parda salad. Sabidukong/sabiddukong/pusa-pusa/dukep/bagbagkong edible wild vine flower. Posted by pinakbet under exotica. The article on sabidukong/sabiddukong/pusa-pusa/dukep/bagbagkong edible wild vine flower. Grilled/tinuno a sili/young peppers.
PINAKBET REPUBLIC
Demystifying Ilokano food exotica and other rave and rants on food and cuisine of the Ilokanos and on Philippine culinary scenes. Dinengdeng, glorious dinengdeng! I'm a typical Ilokano who can't live without dinengdeng, come share my passion. Various authentic, exotic, ilokano pinakbets. Concoction or variations of this kind of exotic Ilokano dish, of this ever ubiquitous vegetable stew. What do you prefer, Vigan-sinanglaw or Laoag-paksiw? What about pinapaitan and singkutsar? Tinenneb a buntiek (attasi).
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Welcome to Pinak Dental Clinic
About Dr. Dhawan. Pinak Dental, is one of the most reputed Dental clinics from Vashi, Navi Mumbai, India. The clinic was established in the year 1997 and ever since it has been providing specialized ,state of the art treatment to all its patients under the expert care of Dr Ashish Dhawan(B.D.S)(Mum).I.I.I.D.C (Korea). Together dental surgeons at Pinak Dental Clinic conducts comprehensive dental care which includes:. Powered By : Mahalasa Infotech.
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For Ideas, Informations, Self-Improvements and specially a better World with the best use of Technology. Sunday, January 01, 2012. Admission test's result of National University of Bangladesh 2011-2012. Admission test's result of National University of Bangladesh 2011-2012. Has published in their official website nu.ac.bd. Get here result of national university BD 2011. Http:/ www.nu.edu.bd/result.php. Here some necessary information of National University of Bangladesh:. Get your result here. Of East Pa...
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