Linggo, Pebrero 26, 2017

TOP 5 MOST DELICIOUS FOOD RECIPES IN THE PHILIPPINES

Hi! everyone here we are again!, no other than DIYOSA KITCHEN MASTER!!
we are here to teach you again about foodies that we think that you can enjoy !! here the 
TOP 5 MOST DELICIOUS FOOD RECIPES   here in the home of the most famous GIANT LANTERN FESTIVAL no other than the CITY OF SAN FERNANDO PAMPANGA!!

NOW WE WOULD LIKE TO PRESENT YOU OUR TOP 5 MOST DELICIOUS FOOD RECIPES IN THE PHILIPPINES

TOP 5
BICOL EXPRESS

Courtesy:https://m.youtube.com/watch?v=8tJSjIhGlSE

     Bicol express is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolanostyle. It is a stew made from longchilies (siling mahaba in Tagaloglada panjang in Malay/Indonesian), coconut milkshrimp paste or stockfishonion,pork, and garlic. It is said to have been inspired by the fiery Bicolano dish gulay na may lada, which is nowadays presented as one of the many variants of Bicol Express.Bicol Express was named after thepassenger train service from Manila to the Bicol region,region in thePhilippines famous for its spicy cuisine.


TOP 4
BEEF CALDERETA
Courtesy:https://m.youtube.com/watch?v=UnFl16XcmYU


One of my favorite Filipino dishes is the Kaldereta or Caldereta. It is a hearty meat dish using chevon (goat meat), beef, or pork combined with potatoes, carrots, tomato sauce, and liver spread or liver paste. This is a popular dish served during special occasions and a regular in every Filipino cookbook. Consider it as the Philippines top beef stew.


TOP 3
KARE KARE

Courtesy:https://m.youtube.com/watch?v=M2yBtyxLnIw


Kare-kare is a Philippine stewcomplimented with a thick savory peanut sauce. It is made from a base of stewed oxtail (sometimes this is the only meat used), pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. Kare Kare can also be made with seafood (prawns,squid, and mussels) or all vegetables. Vegetables, which include (but are not limited to) eggplant, Chinese cabbage, or other greensdaikongreen beans, and asparagus beans are added — usually equaling or exceeding the amount of meats. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto (extracted from annattoseeds in oil or water) and can be thickened with toasted or plain ground rice.[1] [2] Other flavorings may be added, but the dish is usually quite plain, compared to other Filipino dishes. Other seasonings are added at the table. Variants may include goat meat or (rarely) chicken. It is often eaten withbagoong (shrimp paste), sometimes spiced with chili, bagoong guisado (spiced and sautéed shrimp paste), and sprinkled with calamansi juice. Traditionally, any Filipino fiesta(particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.



TOP 2
CHOPSUEY


Courtesy:https://m.youtube.com/watch?v=luxqtHpT_Kc

Chopsuey or Chop Suey is a dish made-up of meat (chicken or pork) and seafood (shrimp or fish) cooked with different kinds of vegetables. This dish is considered to be of Chinese origin but there are claims that Chopsuey is of American – Chinese origin that was made famous by Chinese immigrants in America.


TOP 1
SISIG

Courtesy:https://m.youtube.com/watch?v=9T0fRzhLzwo


             Sisig is a Filipino dish made from parts of pig’s head and liver, usually seasoned        with calamansi and chili peppers.Sisig was first mentioned in aKapampangan dictionary in the 17th Century meaning "to snack on something sour". It usually refers tofruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which ismarinated in a sour liquid such as lemonjuice or vinegar, then seasoned with salt, pepper and other spices.

      SO WHAT ARE YOU WAITING FOR GRAB A CHANCE TO COOK ALL OF THIS DISH IN YOUR HOME !! MAKE YOUR FAMILY HAPPY WITH THIS DISH!!👍👍👍 
Bye !! See you again to our next blog!!😊😊😊
       
     

Linggo, Pebrero 12, 2017

TOP 10 KAPAMPANGAN FOODS TO TRY


You know what, the best feeling that you must have is to be proud of what your city has ,so why dont we try the dishes that originated in our city which is the CITY OF SAN FERNANDO PAMPANGA. Now we would likely and proudly present the Top 10 KAPAMPANGAN FOODS you must try when you get here in pampanga. 


While other provinces boast pristine beaches and breath-taking spots, Pampanga being a province that is almost land-locked (if not for its coastline areas facing Manila Bay), the province cannot brag much on nature-given wonders other than the province’s most famous terrain Mt. Arayat. While there are not so many sights to see in the province, it’s undeniable that Pampanga has a rich culture and heritage that every Kapampangan is proud of. One biggest credits of this pride comes from the Kapampangan’s way of cooking which made the province the “Culinary Capital of the Philippines”. If you’re visiting the province, the no.1 in your to do list should be eating. Remember this: “When in Pampanga, EAT!.



The Top 10 


10. TURONES DE KASOY

COURTESY:https://pampangaprovince.wordpress.com/foods/

Turrones de Casuy is a favorite and an age-old delicacy in Pampanga. It like a nougat-like treat made of chopped cashew nuts cooked peanut brittle style that are shaped in long sticks wrapped in an edible paper-thin wafer. This is a specialty product of the town of Sta. Rita Pampanga and is sold in most pasalubong centers all throughout the province. If you’re planning to visit Pampanga anytime soon, do not forget to bring a mighty appetite. Because you’ll definitely have an unforgettable dining experience at the country’s Culinary Capital.


9. BRINGHE

Bringhe-28 Signature Kapampangan Dishes that You Should (Really) Try
COURTESY:Former Appetite Magazine editor Lorraine Timbol gives you a culinary tour of Pampanga.

The best Bringhe I ever tasted was the one made by my grandmother. Unlike other recipes that use pure malagkit (glutinous) rice, hers uses half malagkit rice and half regular rice. This makes for a savory rice dish that pairs superbly with the usual fiesta fare such as chicken pastel or pastel de lengua.  The rice combination is cooked in coconut milk and luyang dilaw (turmeric) which is responsible for that yellow green color of the cooked dish. Bringhe is also laden with chicken, topped with boiled eggs and red and green bell peppers, making the dish not just tasty but likewise attractive.



8. TOCINO OR PINDANG

Pamangan-Fiestang-Kapampangan-2013—The-Best-of-Kapampangan-Cuisines-28
COURTESY:https://pampangaprovince.wordpress.com/foods/


The tocino is probably one of the famed products of Pampanga that has been a staple of Filipino breakfast item for many years. If it’s your first time to hear about this dish, tocino is a processed pork meat that is sweet and salty when cooked, perfect for rice and sunny side up egg on the side. While this product is available nationwide, you should not miss-out on the chance to taste the authentic Kapampangan tocino that is offered only in the province which is “Pindang Damulag” – a thinly sliced carabao meat cured with vinegar and seasonings. The taste of pindang is sour compared to the sweet tocino that we are all familiar with, but pair it with a cup of rice with sliced tomatoes on the side, and you’ll surely experience one taste that is uniquely Kapampangan. 

7. MURCON
morconCOURTESY:https://pampangaprovince.wordpress.com/foods/
    There are two types of morcon I remember, the beef roulade of my grandmother, that’s thinly sliced beef sirloin stuffed with El Rey’s chorizo de bilbao, Vienna sausage, eggs, carrots and pickles simmered for hours in rich tomato sauce. And then there’s the morcon from Everybody’s Café (similar to the embotido) which I surmise is a combination of ground beef and ground pork, mixed with chorizo de bilbao and all other morcon ingredients, wrapped in sinsal  (pork intestinal lining that looks like an artwork) and simmered in a sauce that has lots of the chorizo de bilbao, and perhaps pimenton to add to that flavorful thick sauce.


6.BALO BALO

balo-balo-38 Signature Kapampangan Dishes that You Should (Really) Try
COURTESY:https://8list.ph/kapampangan-food/
Balo-balo as Kapampangan’s call it is commonly known as buro. The balo balo is fermented rice with fresh live shrimp suahe, sautéed in garlic and loads of tomatoes. It is best served with fresh mustard leaves (mustasa), grilled talong (eggplant) and grilled or fried hito.  Enjoying balo-balo is an acquired taste but once the palate gets enamoured with the sour funny smelling delicacy there’s no turning back.

5. TIBUK TIBUK

Pamangan-Fiestang-Kapampangan-2013—The-Best-of-Kapampangan-Cuisines-31COURTESY:https://pampangaprovince.wordpress.com/foods/
Besides their main dishes, Kapampangans also take their desserts seriously. One dessert that you should try when visiting Pampanga is tibuk-tibuk. This is Pampanga’s version of Maja Blanca that is traditionally made with carabao’s milk, with a hint of dayap zest (local lemon) with latik on top. Tibuk-tibuk or tibok is literally translated as “heart beat” that describes the bubbles pulsating up and down (that looks like a beating heart) when the pudding is cooked. We suggest you try Susie’s Cuisine’s version of the tibuk-tibuk, for that creamy, melt in your mouth goodness that tastes like heaven.

4.  ADOBUNG KAMARU

Camaru-Mole-Crickets-8 Signature Kapampangan Dishes that You Should (Really) TryCOURTESY:Former Appetite Magazine editor Lorraine Timbol gives you a culinary tour of Pampanga.Via /yummyascanbe.info
This one is another exotic Kapampangan delicacy. Everybody’s Café is famous for this delectable dish that is not for the squeamish. Some people cringe at the thought of eating and munching on a plate of insects. But Kapampangans make no bones about it. The camaru is cooked adobo style and deep fried with tomatoes and onions. Munch on a plate and you will forever be a turncoat. This is a must try even for the not so brave.

3. KAPAMPANGAN HALOHALO
Image result for KAPAMPANGAN\ HALO HALOCOURTESY:https://thebudgettraveler.org/pampanga-food-trip-6-restaurants-you-should-never-miss/
If you’re in Pampanga, don’t miss out on the chance to try two of the well-known halo-halo establishments in the area, which are Razon’s Halo-halo and Kabigting’s Halo-halo. These two names are considered as royalties in the local halo-halo scene. What makes their version of the halo-halo special is they use minimal ingredients for the dessert. Razon’s version of the halo-halo has only three ingredients which are sun-ripened saging na saba (sweetened local banana), macapuno, and leche flan with dayap rind topped with finely shaved ice. Kabigting’s Halo-halo also has a handful of ingredients which are sweet beans cooked halaya style, cream corn, and their special ingredient which is pastillas made from carabao’s milk.


2. SAN NICOLAS COOKIES


Image result for SAN NICOLAS COOKIES
COURTESY:http://www.lakadpilipinas.com/2014/02/atching-lillian-kusina-pampanga.html
   
 San Nicolas Cookies or Panecillos de San Nicolas is a simple pastry made from very few ingredients. What makes these cookies special are the intricate and embroidered-like design that was shaped in hand carved molds. The taste of the Panecillos de San Nicolas is very milky, deliciously crunchy, and not too sweet. The cookies are best paired with a hot cup of Chocolate de Batirol or coffee. Almost synonymous to this pastry is the name Atching Lillian Borromeo—one of Pampanga’s culinary expert and is considered as the keeper of heirloom Kapampangan recipes. If ever you happen to visit Pampanga, make it a point to order Atching Lillian’s San Nicolas cookies which you can pick-up at her residence in Mexico Pampanga.


1. SISIG


sisig
COURTESY:https://pampangaprovince.wordpress.com/foods/

The sisig story began near the old railroad tracks in the city of Angeles in Pampanga. Luciana Cunanan better known as Aling Lucing catapulted the sisig into national sensation status and managed to be included into a list of top 50 delicious Filipino foods. Aling Lucing’s sisig is boiled, grilled and fried before it’s served on a hot sizzling plate. Hers is crunchy the way I like it. Add to that the creamy taste of the combination of chicken liver and pig brains that give you that trancelike sensation after a satisfying meal. For other less creamy crunchy sisig versions, try cracking an egg on top or lace it with a tablespoon of mayonnaise or go all out and just add both for a headier treat.



When you were here in Pampanga dont forget to try this Top 10 foods or dont forget to try atleats 1 food out of this 10 foods. So what are you wait for !? visit and try PAMPANGA.