The Pinoy Food Photo Blog combines my family's love for eating and amateur photography.
Photography is also a hobby which I enjoy but am still learning. read more?
Posted by Lauren | Under Uncategorized with 3,482 views
Thursday Jan 31, 2008
Pritong lumpia (fried lumpia) is hands-down one of my favorite street foods of all time. Its price alone already makes it a winner at Php 10 per lumpia. Douse it in vinegar and bite into the unparalleled crunchiness of the lumpia shell, and wait for the sour-salty flavors of toge (mongo bean sprouts), ground pork, carrots, and tofu to explode in your mouth.
There’s something about lumpia from the streets that lumpia in restaurants just can’t copy. The flavor of street lumpia is definitely richer, but there’s something else. Maybe it’s because the manangs who sell lumpia at UP infuse each one with home-cooked goodness. Or maybe MSG.
If you’d like to make your own pritong lumpia, here’s a recipe that you can try out.
Posted by Lauren | Under Uncategorized with 3,888 views
Wednesday Jan 30, 2008
Anyone who loves fish, shrimp, clams, and all the little critters of the sea has got to have at least one meal at Fish and Co. in their lives. This casual dining restaurant offers you all kinds of seafood from the seven seas of the world, served to you in the very pan where they were cooked! This practice is borrowed from the Mediterranean fishermen, who immediately cooked their catch in a pan and served them fresh from the sea to local villagers.
Among the bestsellers in Fish & Co are their baked mussels in garlic, seafood platter, and fish and chips. The fish and chips is especially excellent; the batter doesn’t overpower the flavor of the fish. They use only the finest ingredients, herbs, and spices for their dishes, which are served in generous portions. One bite is enough for you to be able to savor the delicious freshness of their catch.
Posted by Lauren | Under Uncategorized with 2,070 views
Tuesday Jan 29, 2008
The art of making lamian or Chinese hand-pulled noodles is something that is unique to China and can only be done by a trained cook. The cook prepares a lump of dough and stretches it using his hands while shaking the dough up and down. The dough is then made to twist around itself and then shaken several more times until it is firm enough. Then the chef pulls the dough with his arms stretched out completely, folds the dough in two, then stretches again until the dough becomes longer and thin enough to become fine noodles.
If Kape Isla had a branch somewhere other than snooty, pretentious Serendra, I’d probably spend many hours in there, buried in my books and drinking their delicious coffee. The coffee served at Kape Isla is made using Philippine-grown coffee beans from Benguet, Batangas, Tagaytay, and Sultan Kudarat. Ultimately, Kape Isla is more than just a coffee shop. Its aim is to boost the Philippine coffee industry by bringing together different local coffee merchants under one roof.
The Filipino theme of this quiet, cozy, dark wood-furnished coffee shop goes beyond the home-grown coffee beverages. Kape Isla also serves a variety of kakanins, including a delicious bibingka that you must try to complete your Kape Isla coffee experience.
Celebrate Chinese New Year in style with very realistic, koi-shaped tikoy (nian kao) from the Mandarin Oriental Hotel, Makati. Tikoy is a milky Chinese rice cake dipped in egg and fried, but Mandarin Oriental has the best tikoy among all those I’ve tried. Presentation-wise, it’s already quite a thing to behold, but what makes the koi-shaped tikoy so divine is that doesn’t absorb oil the way tikoy from the streets do. The result is a soft, chewy pastry that almost melts in your mouth and travels smoothly down your throat as you shiver in delight.
The Chinese believe that tikoy must be offered to the kitchen god a week before the Chinese new year so that the god can give them a favorable testimonial upon their death. According to their beliefs, the more tikoy you offer, the more the god’s mouth will be filled with the sticky sweet cake to say anything bad towards you. I’d really rather eat the tikoy myself, though!
Recent Comments