Pinoy Food & Other Cuisine :: Food PhotoBlog and Events |

The entry has been moved. Please read Asado siopao (Steamed dumplings) entry.

Taho (soybean custard) used to be exclusively a street food sold by ambulant vendors . Nowadays, you can find taho sold at malls like “Taho Station”. Past controversy revolved on the “plaster of paris” in the taho being sold by the street taho vendor. Definitely “plaster of paris” is not used for the taho at the “Taho Station”. In fact, taho is sold with sago (tapioca balls) and nata de coco along with arnibal (molasses). The Nata de coco is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water.

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Entry moved to new food blog. Pan de sal pizza

In one of our outings to my sister’s fishpond, she served us plates of freshly steamed shrimps. I can easily finish a plateful of shrimps without any rice for that matter. Now my daughter is not supposed to take shrimps or shellfish as it may cause folliclitis leading to more acne. “Whatever“, she throws caution to the wind. ” I am going to devour the shrimps“.

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Sinigang is known for its variety of ingredients one can use as well as for its taste. Sinigang is often stewed fish, pork, chicken, shrimp, or beef. The key to a good sinigang is not the meat but the ingredient which makes it sour. But that is not the case with us. In our family, it’s only my husband who loves to eat the Sinigang na Bangus (with milkfish). The kids and I prefer the Sinigang na baka (beef). One of my daughters love shrimp but when mixed with sinigang soup, she doesn’t eat that either. At home, the meat in the sinigang is often beef and hubby gets to order the sinigang na bangus at the restaurant. We can say that sinigang is an all time family favorite especially during this rainy season.

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