Why is Philippine cuisine so.... umm... primitive?

[cast_no_shadow]

I like the papaitan of aysees, no idea if yun ang "orig" na papaitan taste

[chua_riwap]

may kani-kanyang version bawat lugar e.
sa singapore, roasted pork. malutong na maalat na manamis-namis yung lasa. nakasabit, kasama nung mga roasted chicken sa mga resto & hawker centers.

sa pinas, bagnet ang katapat. ha ha. bloke-bloke sa mga palengke up north. pamputok batok. masarap ang bagnet, pero masarap din yung roasted pork ng mga intsik.

[_Cathy_]

Ilocano Papaitan has literal sh1t? Seriously??? Isn't that an infection/sickness waiting to happen?

So what is that dish with bile? Yung green?

BTW I saw a documentary on a tribe somewhere in the north where they beat the chicken to death because it is supposed to make the meat taste better. I don't think I can eat that knowing how much the animal suffered

[1D4LV]

Ilocano Papaitan has literal sh1t? Seriously??? Isn't that an infection/sickness waiting to happen?

So what is that dish with bile? Yung green?

BTW I saw a documentary on a tribe somewhere in the north where they beat the chicken to death because it is supposed to make the meat taste better. I don't think I can eat that knowing how much the animal suffered

dunno about the papaitan, i don't eat bitter tasting food kasi (including ampalaya).
you are correct on the tribe up north on the beating the chicken. its called "pinikpikan", or "killing me softly." the animal did not suffer... its just a tap on the leg, hanggang mamuo ang blood clots na ikakamatay ng manok (parang na stroke lang.)
chicken is really juicy dahil hindi stressed yung manok. stress kasi makes the meat stiff dahil sa adrenaline. the first time i saw it, i think the chicken did not suffer, parang natutulog lang.

[badkuk]

You remind me of my daughter when she was I think around 3 years old, our kasambahay introduced her to tuyo and she said "lasang alat". To this day she never touches tuyo. What I do with tuyo is to fry then fillet it and babad sa leftover oil ng spanish style bangus sardines, parang style ng commercially available gourmet tuyo.

On danggit naman, we found that dried biya is a better alternative, it is easier to cook since it does not burn as quickly as danggit, plus it has a better color. The dried biya at shopwise is the best I have tried since it is not salty, seems to have been dried fresh since it does not have a bad smell when fried. Ito ang champion na pampagana, I keep the fried biya in a container in the ref where it stays fresh and crunchy for weeks and get some from time to time during meals.

One other technique is to soak the danggit/tuyo in some warm water to let the salt out, then pad them dry before frying.

If you think tuyo is smelly, stay away from tinapa or binuro ^_^ Our kasambahay sometimes use tinapa to flavor veggie dishes.

Dilis only if it is already prepared with onions and sili, madalas ko itong bilhin sa isang carinderia sa Davao dati. And talking about Davao, the best ang kinilaw nila, it's a mix of fresh tuna and inihaw na liempo in light vinegar

My uncles does this kinilaw that has lato(seaweed that looks like mini sago balls) and duck egg. i think some people use fresh crab and even squid.

What other fish can you use for (traditioinal)kinilaw btw?

[1D4LV]

One other technique is to soak the danggit/tuyo in some warm water to let the salt out, then pad them dry before frying.

If you think tuyo is smelly, stay away from tinapa or binuro ^_^ Our kasambahay sometimes use tinapa to flavor veggie dishes.





My uncles does this kinilaw that has lato(seaweed that looks like mini sago balls) and duck egg. i think some people use fresh crab and even squid.

What other fish can you use for (traditioinal)kinilaw btw?

what we do for tuyo or dilis is to soak them in a batter of flour and egg, sabay prito.
for kinilaw, you can use salmon, tanigue. but my favorite is kinilaw na talaba.

[Sayu]

Pinaka favorite ko papaitan na luto ng dad ko. Nilalagyan niya kasi ng pineapple juice and hindi masyadong mapait.

[papi smith]

Pwede rin shrimp, but dapat siguro yung fresh. meron kasi frozen sa shopwise, yung kurin ang brand, they sell it on promo at 300+ kesos per 1.8kg block (26-30pcs/kg ang size and headless), parang 200 lang per kilo, even at its regular price of 500+, 300 per kilo pa rin ang labas, sa palengke , the same size fetches around 360-430/kg may ulo pa.

[papi smith]

what we do for tuyo or dilis is to soak them in a batter of flour and egg, sabay prito.
for kinilaw, you can use salmon, tanigue. but my favorite is kinilaw na talaba.

favorite mo kinilaw na e.coli?

[claRkEnt]

BTW I saw a documentary on a tribe somewhere in the north where they beat the chicken to death because it is supposed to make the meat taste better. I don't think I can eat that knowing how much the animal suffered

I remember in that Alabangers Fun Run to Baguio several years ago, we were met by the Baguio Tsikoteers and during the drinking session at night, they served this pinikpikan. After describing how it was done, the lady tsikoteers never touched it.

[yebo]

Ilocano Papaitan has literal sh1t? Seriously??? Isn't that an infection/sickness waiting to happen?

So what is that dish with bile? Yung green?

BTW I saw a documentary on a tribe somewhere in the north where they beat the chicken to death because it is supposed to make the meat taste better. I don't think I can eat that knowing how much the animal suffered

yes cathy, seriously. i've personally seen the "papait" extracted from the big intestine many times during my childhood. and yes, if they made a mistake like a few inches further it will smell (and thus taste) like sh!t. i once ordered goat papaitan served in one of the "kambingan" restaurants in mindanao avenue/pagasa area before where i just could not put it in my mouth. amoy ebak talaga hahaha! pero during family reunions where they butchered a cow (big family, my grandfather had 10 siblings) they prepare the cow a few days before. they only fed it a type of fresh grass and absolutely no hay, grain or bran.

the dish made with bile is the manila version because the real papait will not pass inspection for very obvious reasons.

e yung canao di lalo na. they just hack the carabao at the back of the neck, they swoop in and when the coast clears nothing is left but the horns and hooves.

[1D4LV]

favorite mo kinilaw na e.coli?

papakuluan mo muna sa tubig yan....
awa ng diyos di pa naman ako tinatamaan.

[Jun aka Pekto]

I think I'll start taking photos of the dishes the wife cooks. She has certain dishes only she (and her friends) eat. She also has a list of "safe" dishes most people would eat. Of course, the safe dishes are the derivative ones with Asian or Spanish origins..... like these:

To think she didn't know how to cook when we first got married. I had to teach her how to fry an egg.

[lowslowbenz]

I don't get it?

For lack of an operative description .... Why primitive?

[niky]

Ilocano Papaitan has literal sh1t? Seriously??? Isn't that an infection/sickness waiting to happen?

So what is that dish with bile? Yung green?

BTW I saw a documentary on a tribe somewhere in the north where they beat the chicken to death because it is supposed to make the meat taste better. I don't think I can eat that knowing how much the animal suffered

If it's cooked, it's cooked. (Usually) No worse than eating isaw.

-

Talk about suffering, have you ever watched them butcher chicken? Take a live chicken, cut off its head and let it flap around while the blood drains out.

Eating any kind of vertebrate animal protein involves the gruesome death of a living, feeling animal. If it bothers you, better stick to fish. (Squid on the other hand, are a whole lot more intelligent than chickens... )

If I were to go "ethical" vegetarian, I would cut pork and beef completely out of my diet. Pigs are worryingly intelligent. I would still eat fish, though.

^ Just to add, there's a theory that pasta had it roots in China.

I've heard the theory, but apparently there is evidence of pasta or pasta-like products being eaten by the Greeks before Chinese influence reached Europe.

[CVT]

I think I'll start taking photos of the dishes the wife cooks. She has certain dishes only she (and her friends) eat. She also has a list of "safe" dishes most people would eat. Of course, the safe dishes are the derivative ones with Asian or Spanish origins..... like these:

To think she didn't know how to cook when we first got married. I had to teach her how to fry an egg.

Bro.,- pati mantel,- yonip na yonip a!...


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[badkuk]

I've heard the theory, but apparently there is evidence of pasta or pasta-like products being eaten by the Greeks before Chinese influence reached Europe.

Then there's only one explanation:

[Wh1stl3r2]

I don't get it?

For lack of an operative description .... Why primitive?

Perhaps in this context "primitive" means "simple". For me it's the same reason as others above, we were too busy being slaves to really develop more complicated dishes than the no frills, easy to prepare ones. Add to that the list of local ingredients is relatively short.

Since I am part Bicolano, most of the dishes I liked growing up had gata in it. Tastes good with almost anything. Nothing like mud crab in gata with ginulay na langka.

[papi smith]

Eating any kind of vertebrate animal protein involves the gruesome death of a living, feeling animal..

Not if its slaughtered the Pure Foods way as my Boss told me way way back. They let the pigs queue thru a narrow passageway where they get relaxed by being refreshingly sprinkled with water and at the end of the line get an instant death by electrocution. Apparently, this prevents the blood from exploding in the meat arising from a torturous death.

[Jun aka Pekto]

Bro.,- pati mantel,- yonip na yonip a!...

I was a little slow to figure out what you were saying.

But, yup. My wife is the very definition of overseas "yonip." Creative, hard-working, willing to learn, patient. Those traits run in her family.

Whether the dining table was cheap pine or expensive hardwood, she doesn't like them getting scratched.