http://www.iskandals.com/eats/?p=208 ISKA's edible experiments Mon, 06 Apr 2020 18:25:54 +0000 hourly 1 https://wordpress.org/?v=4.0.38 http://www.iskandals.com/eats/?p=208&cpage=1#comment-45733 Sat, 07 Jul 2012 02:55:01 +0000 http://www.iskandals.com/eats/?p=208#comment-45733 […] would definitely taste good but the eating experience incomplete.  Like eating kare kare without alamang, and that’s perfectly fine, but I’m pretty sure you get my […]

]]> http://www.iskandals.com/eats/?p=208&cpage=1#comment-40718 Thu, 12 Mar 2009 11:04:56 +0000 http://www.iskandals.com/eats/?p=208#comment-40718 […] Love it but ironically I haven’t tried cooking it myself. I also chose camaron rebosado, ensaladang talong, the exotic ginataang kuhol and sotanghon. (Lumpiang ubod photo courtesy of […]

]]> http://www.iskandals.com/eats/?p=208&cpage=1#comment-33986 Mon, 19 May 2008 09:20:34 +0000 http://www.iskandals.com/eats/?p=208#comment-33986 […] For years, I used brown and sweet bagoong (shrimp paste) for pakbet, kare-kare, and binagoongan, as dipping condiment to the likes of nilaga and sinigang, and even as toppings to unripe mangoes. For some reason, my sister likes it and sends me jars of it when we were still based in Beijing. So just imagine how ecstatic I was to see pink bagoong at the Asian dairy. Pardon me but I just love this type – salty and no trace of sugar. Para sa akin ito ang tunay na bagoong alamang. Yung palengkeng bagoong na binibili sa tabi-tabi ng nanay ko. (I just couldn’t figure out why bagoong has to be sweet.) So I bought a jar and cooked pork binagoongan right away. My recipe here is really pretty basic. […]

]]> http://www.iskandals.com/eats/?p=208&cpage=1#comment-937 Mon, 25 Dec 2006 09:34:11 +0000 http://www.iskandals.com/eats/?p=208#comment-937 […] Lechon (whole roasted pig)! Wowowee! I am salivating just thinking about lapu-lapu escabeche (fried grouper with sweet and sour sauce) and halabos na sugpo (prawn cooked from its own juice with salt and no water at all)! Haay… I wanna go home… Dinuguan (pork stew flavored with pork blood spiked with pepper, garlic and vinegar) and tokwa’t baboy (deep-fried beancurd and pork dipped in a mixture of soy sauce and vinegar). There is no way I can buy fresh pork blood here and I don’t have the slightest clue where to find pig’s ears. Lumpiang ubod (coconut heart spring rolls, usually called fresh lumpia) and chicken lollipop (this one I can do). Pancit Malabon – a Pinoy noodle dish with squid and shrimps. Waahhh.. sarap! We just had this few weeks ago at the embassy’s Xmas party. Pancit bihon negra – rice vermicelli with squid, my Tita’s specialty. Also yummy! I really need to list down the ingredients to make my chopsuey look this good. And how I miss pakbet cooked with real bagoong! Sinaing na tambakol (yellowfin tuna simmered in sun-dried kamias and pork fat) and oh!… for the love of the humble fried galunggong (scad fish)… Boiled aubergine with unripe mangoes, raw tomatoes and sauteed alamang. Philippine mangoes! And the famous Pinoy fruit salad with an inch-thick layer of cream as toppings. Sigh! Photos taken last year… Merry Christmas to all of you from ISKAndals.com! […]

]]> http://www.iskandals.com/eats/?p=208&cpage=1#comment-600 Sun, 22 Oct 2006 08:40:33 +0000 http://www.iskandals.com/eats/?p=208#comment-600 […] A Meal (In a Restaurant, at Home, or Elsewhere) This would be all the lunches we had in our backyard during any non-working holiday (except Christmas and New Year’s Day, of course). Family gatherings on lazy days spent just talking and playing next to a barbeque pit and exchanging turns on grilling pork chops, tilapia, mussels and aubergines, then finally enjoying the grilled delights with alamang, raw tomatoes and fresh fruits served on banana leaves, not to mention fresh coconut juice. Oh what I actually want to stress here is the family togetherness when such meals just stretch on and on. Let me quote Karen on her ‘soul food’ because it definitely reflects how I feel about those lunches in our backyard and how they influenced my foodie life. Karen says on LP IV: Long, Slow Eating (It’s All Pinoy Soul Food!) […]

]]> http://www.iskandals.com/eats/?p=208&cpage=1#comment-480 Thu, 07 Sep 2006 22:32:36 +0000 http://www.iskandals.com/eats/?p=208#comment-480 […] Iska brings us the aroma of — what else — our nation’s pride, Bagoong Alamang! […]

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