If you’re still on the Frozen bandwagon, then I have some hilarious news.
YouTuber Mikey Bustos parodied Frozen‘s “Let It Go” with adobo.
Adobo. “Let It Go.” I mean, it was bound to happen, right?
Quite frankly, I’m over the Frozen hype, and if I hear that piano intro again, I may just rip my hair out. But, I can let it slip just once more.
I might have to make some pork carnitas adobo after watching this video.
(By the way, excuse my lack of posts lately. The holidays sure can be relaxing! I recently had this ube/leche flan cupcake the other day, and I’m dying to talk about it in my next blog post! If you’re interested, find the picture of it on my Instagram, @eatfortoday!)
A plate of my dad’s Filipino spaghetti. Photo by me
Recently, my father whipped up a batch of his famous spaghetti. It’s a serious guilty pleasure: it’s rich, comforting and, well, sweet. That last term isn’t normally used to describe traditional spaghetti. But for Filipino spaghetti, it’s standard.
Filipino spaghetti is a hybrid dish that shares the same ingredients from its Italian influence. The dish tends to be on the sweeter side and has an uncommon protein, but I promise you it tastes better than it seems.
To be completely honest, it’s not a revolutionary dish. If anything, it’s an unusual take on traditional spaghetti and meatballs that would probably cause celebrity chef Giada de Laurentiis‘ Aunt Raffy to scoff at the dish (if you’re a Giada at Home fan, you’ll know exactly what I’m talking about.)
But there’s just something about Filipino spaghetti that makes it delicious and comforting. I don’t know whether if it’s a play on sweet where savory should be, or the unfamiliarity of the “mystery meat.” All I know is that growing up, Filipino spaghetti was one of those dishes comfort dishes to look forward to for seconds. And thirds. Sometimes fourths.
Here are the three ingredients that converts traditional Italian spaghetti into a Filipino masterpiece.
Thai-branded fish sauce. Beware of its pungency.
Photo by me
Fish sauce, otherwise known in Tagalog as “patis”, is a very common ingredient in my household. Often substituted for salt, fish sauce is extremely salty thanks to its fermentation process, which typically involves fermented fish and seawater. Who knew?
Nova’s Grill sign. Photo by me.
About two months ago, a user named Ameerah T. left me a compliment on Yelp and suggested I try a Filipino restaurant called Nova’s Grill in Covina, Calif. Granted, Ameerah was simply an advocate for the restaurant, but her compliment was enough for me to give Nova’s Grill a chance. Continue reading
Adobo can be made with different types of proteins, but I never imagined pork carnitas. Could you imagine tender, shredded carnitas simmered in garlic, soy sauce, and vinegar? Say it isn’t so, Peaches & Puppies! The thought alone is enough to make my stomach grumble.
This is an interesting and mouthwatering take on a signature Filipino dish. I’ve always been a sucker for Filipino fusion, so this recipe gets a thumbs up from yours truly.
Give the recipe a gander, and let me know what you think.
Oh, and to the duo behind Peaches & Puppies, cook a pot of this and send some my way! Much appreciated!
If you still feel like you’re not quite grasping the basics of Filipino food, then the video above may teach you a few things about my homeland’s cuisine.
The video features YouTube sensations the Fung Brothers and Richie Le venturing deep in to the scary abyss known as West Covina, Calif. to try Filipino food. They also bring Filipino-American musician AJ Rafael along to give them a rundown on his culture’s food.
Attention, brave eaters and Filipino food lovers alike.
In the spirit of Halloween, I’ve concocted a three-course prix fixe menu featuring exotic Filipino foods that you can serve to a loved one.
Granted, one look at these dishes can send said loved one running for the hills. But alas, these dishes are enjoyed everyday by Filipinos across the globe. Why? They’re just so darn good.
Beware, folks. This post is not for the lighthearted.
Bon appétit and happy Halloween.
Filipino street food is a bit funky… but nonetheless delicious.
The video above, uploaded by YouTube channel BuzzFeedYellow, shows Americans trying Filipino street food for the first time. Some familiar favorites include fish balls and turon (deep fried banana/jackfruit spring roll). Their reactions are absolutely hilarious and pretty surprising.
When I last visited the Philippines back in 2006, I remember my family driving through the town of Apalit in the province of Pampanga (which, according to my father, is known to be the “Culinary Capital”) when we pulled over to buy balut (fertilized duck eggs). Oh boy, is that stuff potent.
What Filipino street foods have you tried?
Citrusy, tart and about the size of a quarter. That’s the calamansi fruit for you.
Ready for picking!
Photo by me
Formally known as calamondin, the calamansi fruit is widely popular in the Philippines. The fruit resembles citrus-like features and is fairly small (about the size of a quarter).
Don’t let the size fool you though. Continue reading