Comments on: A Hearty Pinoy Provincial Breakfast

By: Tonet

Tonet — Tue, 19 Oct 2010 04:48:40 +0000

Wanting to know the Tiya Pining Chorizo recipe from Bacolod City Negros Occ.

I must say a much better choice than Chorizos made in Bilbao. ?

By: bebot

bebot — Sun, 29 Mar 2009 00:05:02 +0000

OMG my mouth watering, best breakfast ever.
Just inquiring, is there any cheese cupcakes recipe you can share
Thanks

By: jack

jack — Sun, 15 Mar 2009 07:29:59 +0000

Most of the chorizos in Iloilo and Bacolod are bought from homes that specializes on them. But the balingon made my mouth water. hehehe

Our cook make sinamak by aging vinegar with ginger, chili, and garlic.

By: jadedfork

jadedfork — Sat, 14 Mar 2009 16:08:56 +0000

MM, I showed this post to my husband (who was born and raised in Bacolod) and he was mooning over the daing na dilis.

For the chorizo, he always raves about the one from Tiya Pining. I’m not sure if that’s commercial brand or just a popular home based business…

By: bedazzled

bedazzled — Fri, 13 Mar 2009 15:06:41 +0000

Hi, MM!! Breakfast sure is my favorite meal of the day. This one though reminds me of my dear departed Lola Miyang who used to prepare just this kind of breakfast when we visited her in Tarlac. Even at 90 years old, she’d still cook for us. Hay, how I miss my Lola..

By: Quillene

Quillene — Thu, 12 Mar 2009 01:02:58 +0000

Thanks nancy! Have a puregold branch near the house. will buy pinakurat suka for silog breakfast this weekend! :)

By: nancy

nancy — Wed, 11 Mar 2009 06:26:10 +0000

hi quillene, suka pinakurat is a famous brand of vinegar from Iligan city. From its label it’s made from fermented coco nectar (suka tuba), salt, spices, chillies, sweet peppers. It has also different variants (hot, hot/sweetened, asim lang). It’s my new addiction! It’s almost always in our breakfast table, along with sinamak for variation. I buy it from Puregold. :)

By: kakusina

kakusina — Wed, 11 Mar 2009 04:43:13 +0000

my best ever breakfast, in fact, best ever meal was provided by fisherfolk in ilocos. Live swahe, rinsed in clean sea water, spiked with kalamansi juice and homemade patis; rice fried using pork lard and lots of native bawang, tomatoes picked when fully ripe, and barako coffee.

By: kiko

kiko — Wed, 11 Mar 2009 01:46:28 +0000

my kind of breakfast! Cereal just doesn’t cut it for me…

By: shalimar

shalimar — Wed, 11 Mar 2009 01:34:07 +0000

groan its almost 4am in athens am so hungry had no dinner because of some dental works
and now this spread?

I do this breakfast when in London with my sister…