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Post by Roam'n on Aug 23, 2008 23:57:40 GMT -5
Although I had Pancit both ways; I prefer Bihon++ all the way, Oy this thread makes me hungry for some good filo food. I'm especially found of seafood sinigang. What's odd is I'm surrounded by many filo restaraunts (the Eagle Rock area of L.A. is chock full of them) but they taste nothing like home cooking that I'm so used to.  |
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Post by Emily on Aug 25, 2008 17:27:05 GMT -5
Mmm... i also miss ube. Ube icecream, especially. Even better: ube ice cream on halo-halo. Yum. Shocking I know but Ethel hasn't been exposed to a lot of Filipino food. I don't like suman, puto, halo-halo, ensaymada (it's the cheese. I like the Spanish version better) or pinakbet. I like kare-kare, lumpia, longanisa and pan de sal. Calamansi is heaven. We had a calamansi tree or plant (whatever it is) growing up. We had mangoes, guavas, chilis, sweet potato leaves, bananas, and even grew mallunguy. Now mallunguy with green papaya and chicken is my favorite favorite favorite. Do you eat this?  I love everything you mentionned, except pinakbet and longanisa. I still can't stomach ampalaya and I just can't do sweet when it comes to lunch/dinner food. Freshly baked pandesal is love. I rekindled with tsamporado when I was in the Philippines this summer. My grandmother used to make it, but I stopped eating it and forgot about it, when she moved back to the Phils twelve years ago. A friend I was travelling with share the bowl that was cooked up by her cousin and I can't believe my mom kept this away from me for so long. |
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devinsky
New Member
Polish,mongol,metis,gaelic,african.
Posts: 43
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Post by devinsky on Aug 29, 2008 18:53:50 GMT -5
oh man! pancit is awesome, the ladies at work practically stuff it down my throat everytime they bring it, "eat!! eat!!" haha.
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Post by juancarlos on Sept 4, 2008 1:17:28 GMT -5
Where's Juan Carlos' imput on this matter? Now that you mentioned it, I suppose I must grudgingly respond.  I prefer pancit canton. I also love halo-halo (not with snow please), taho, puto kutsinta (rice cakes), pilipit (twisted pastry), nata de coco, angko, etc. Angko is simply ... great. |
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quiapo
Junior Member
Posts: 188
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Post by quiapo on Oct 6, 2008 3:27:14 GMT -5
Having lived away from the Philippines for many years, I was horrified to find that noodles today have deteriorated with a characteristic soapy taste which was absent a generation ago. I found this mainly with the wheat noodles, but not with rice noodles or sotanghon(mung bean noodle). It is impossible to declare a particular noodle as favourite as they all have different roles, but among rice noodles, misua with its fine flavour aabsorbing threads mixed with patola, p[ork and hipon is ideal for rice noodles, and a simple sotanghon with chicken stock and chicken meat is bliss.
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Post by SecretAsianMan on Oct 27, 2008 15:29:46 GMT -5
Meh. You people have no taste -- OK, that wasn't all that nice of me... I've been to the main regions that are famous for their specialty pancit dishes and noodles: throughout Luzon, Cebu, Negros, Panay, and Mindoro. The verdict: pancit efuven is the absolute best and highest-quality noodle (particularly when fresh) produced in the Philippines (but difficult to get outside of Iloilo and Bacolod):   Nothing comes close (I can tolerate pancit bihon though). I prefer it in pancit guisado seasoned with fresh green onion, cilantro, pepper and a touch of sweet basil (balanoy/bidak/bouak) and served with calamansi.  Pancit guisado (with pancit luglug instead of efuven)  Pancit molo (O.K., it's not really noodles, but I love it -- and check out flavoursofiloilo.blogspot.com, BTW) I'll admit that I'm fairly picky about pancit and rarely eat it at home (birthdays mainly). I absolutely hate the dish at most places that I've tried it in the Philippines and especially overseas. |
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Post by SecretAsianMan on Oct 27, 2008 15:40:45 GMT -5
Ube really is fantastic though, as you can use it in so many sweets. My aunt created this ube dessert that looks similar to this, but she has no name for it:<snip> That looks like halaya:  (halaya that I had when I was in Bulacan a few months ago -- Bulacan is famous for its halayang ube) |
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quiapo
Junior Member
Posts: 188
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Post by quiapo on Oct 28, 2008 0:50:17 GMT -5
There was a private house in San Juan which used to provide putong ube by order only - minimum order 100 pieces. They were small, bursting with flavour and richness as there was a lot of butter content. That was 20- years ago, so I supposed it is no longer in business, but the memory lingers on . . .
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Post by LaFace on Oct 28, 2008 1:26:17 GMT -5
SecretAsianMan, the 'efuven' looks really good.
REALLY good.
Same goes for the 'molo'.
Damn...
I haven't had hilaya before, but it looks delicious.
What my auntie makes appears quite different to that though. Hilaya appears to have a texture similar to jelly, where as the texture of what my auntie makes is somewhat similar to kutsinta (albeit with a very different taste, however she always serves these two at gatherings). My aunt says that she doesn't have a name for what she makes, and just created it by experimentation a few years ago.
For what it's worth, you seem to be someone who has seen more of the Philippines than most others. Many of us go by what our family usually makes, and so we haven't had the opportunity to try foods such as efuven.
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Post by oloferniz on Oct 28, 2008 5:42:28 GMT -5
Reply #30
Quiapo,
You are right, I have ordered there before. If I'm not mistaken the house was somewhere in Guevarra St. I'll inquire from a friend. Oloferniz
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quiapo
Junior Member
Posts: 188
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Post by quiapo on Oct 28, 2008 23:58:28 GMT -5
Oloferniz,
It would be such a nice treat on the next visit to Manila. They also sold the best non-fatty tasty chicharon, sold by the kilo.
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Post by SecretAsianMan on Oct 29, 2008 1:33:28 GMT -5
^^^Actually, the classic halaya from Bulacan is very very dense -- not at all like jelly. As for pancit efuven, I'm just surprised that the others in here who have been to Negros and/or Iloilo didn't mention it. I'll concede that, apart from Negrenses, Ilonggos, and those with connections to Iloilo/Negros, not too many other Filipinos are familiar with it. My initial comment wasn't all that serious.
^^I think that I know the place. I'll have to head back over there when I'm in the area (assuming it's still there). Reminds me of a favorite little shop (actually, it's also a house in a residential area) near Timog in Quezon City. Best empanadas and home-style leche flan in all of Metro Manila.
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Post by LaFace on Oct 29, 2008 3:17:52 GMT -5
I'm going to look out for efuven and/or molo in Filipino stores whenever I get the chance. I don't like the odds of finding either however, as there are maybe only 3 or 4 stores in the whole state. There are a lot of Asian grocers though, so perhaps they're also worth a shot.
Why must you tempt me with such visual delight?
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