http://www.varsitarian.net/filipino/20120730/panlasang_pinoy_noon_hanggang_ngayon http://www.gmanetwork.com/news/story/108285/publicaffairs/pagkaing-pinasarap-ng-panahon http://archives.pia.gov.ph/?m=7&r=R03&id=45824&y=2011&mo=07 http://www.pia.gov.ph/news/index.php?article=571346827368
Do you know that there’s a certain species of sea grass that are delectably edible? Miriam Quiambao travels to the Island of Binuangan in Obando, Bulacan to taste the “Dampalit Atchara," a popular side dish in the island made from Dampalit sea grass. Aside from harvesting Dampalit, Miriam also discovers that aside from papaya, Bulakeños also use the bitter ampalaya to make their famous atchara!
From Obando, Miriam then travels to Candaba, Pampanga to taste Tita Lida Lacandulao’s famous Binurong Isda! Tita Lida uses the fishes from the Candaba swamp like tilapia, dalag and hito to cook the weird-looking yet extremely palatable Buro. Miriam also gets to try Babing Bakut, a pork dish that could last for two weeks without refrigeration! How is this possible? Through “sangkutsa," a very old process that uses salt and vinegar to preserve meats.
Meanwhile, Joaquin Valdes visits the town of Balanga, Bataan to check out our favorite breakfast viand: tuyo and daing! Salted and sun – dried, these ready-to-cook fishes could last for weeks without refrigeration! Joaquin then goes to Rosario, Cavite to taste their famous tinapa or smoked fish. He discovers that the tinapa that this town boasts of was served to the Katipuneros during the 1800s!
Join Miriam Quiambao and Joaquin Valdes in this mouth–watering episode of 100% Pinoy, airing this Thursday midnight after Saksi, Liga ng Katotohanan.
Paano pinatatagal ng mga Pilipino ang kanilang pagkain? Sa pamamagitan ng mga tradisyunal na paraan ng pagpepreserba… tulad ng pagtutuyo, pagtatapa,...
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