Comments on: Putahe Idol – The Results!!!

By: Aravis

Aravis — Fri, 22 May 2009 11:02:41 +0000

Hi! I don’t know if this is the right place but I was wondering, could anyone suggest simple side dishes that would go well with rellenong bangus as the main dish? I only know how to cook pasta dishes and I don’t think any pasta dish would go well with relleno.

Thanks in advance for any advice.

By: raine ramirez

raine ramirez — Fri, 13 Jun 2008 18:18:16 +0000

Speaking of Cendrillon form NYC, a galary owner friend of ours gave good review on this restaurant. She had used their catering services in recent parties. But sad to say, when I tried out the place, it was so watered down that the dish I ordered did not taste like (the real thing) only slightly. Pretty though, and what is up with “cendrillon”? I remember when I first came to the US, Nora Daza opened a restaurant in Wash. DC and named it “Auberge Philippine”. Why do they insist on going French, we were never was French anything. What gives, what is wrong with
filipino sounding moniker. BE PROUD.

By: dhanggit

dhanggit — Fri, 16 May 2008 07:36:54 +0000

i knew its either sinigang or adobo..anyway i love them both :-)

By: Marketman

Marketman — Tue, 01 Aug 2006 10:19:18 +0000

rianzes, I do have a Top 10 desserts already…check the archives, it was about two weeks after the putahe post.

By: rianzes roxas

rianzes roxas — Tue, 01 Aug 2006 04:22:41 +0000

top ten desserts naman
masarap yung ginisang bagoong at sinigang na baboy na maraming gabi

By: iska

iska — Sat, 24 Jun 2006 14:05:56 +0000

whoa! im so glad i got 7 out of 10!

just a thought about monggo coming from mainland china… so far, here in beijing (and northern china as our interpreter comes from urumqi), iâ€™ve encountered monggo always cooked sweet, more like dessert.

By: VMA

VMA — Thu, 22 Jun 2006 07:33:07 +0000

Hi MM, since sinigang emerged as the no. 1 favorite dish in your survey, I wonder how many out there eat their sinigang with OKIAM? This is the fermented red bean curd imported from China
that comes in small square bottle with a red cap.
I always eat my seafood sinigang with OKIAM as my sawsawan instead of patis or toyo, influenced by my mother who in turn got it from her mother. And now my daughter eats sinigang the same way.

By: Kate

Kate — Thu, 22 Jun 2006 06:21:07 +0000

Here’s a different take on whether or not Filipino food can go mainstream at least in the US…

There’s a new cookbook (Fine Filipino Food) by Karen Hulene Bartell, published in New York and sold by the big booksellers. Here’s a quote from the dust jacket: “Karen Hulene Bartell and her husband lived in Taiwan for five years, where she first learned to prepare the incomparable food of the Philippines. Spending time in Boracay, Philippines, reinforced her fondness for the country’s cuisine.”

It’s obviously a labor of love—well-researched and respectfully written, peppered with Filipino terms and background information.

Everytime we’ve served Filipino food to Americans, they’ve raved about it while going back for seconds. I have heard Americans from all kinds of ethnic backgrounds swear by the adobo, sinigang, barbecue, lumpia, pancit, etc. that friends and co-workers have fed to them. I even met a young white guy in LA whose idea of the best eating is loading up at one of those turo-turo places in Panorama City, CA, not far from North Hollywood.

Sometimes, it’s how we think about ourselves, our culture and food that influences other peoples’ responses to it. Filipino food cooked in America, where luckily we don’t have to skimp on ingredients, can stand toe-to-toe with Thai, Chinese, Japanese, Vietnamese and Korean. And it sure is way better than the cardboard-tasting fastfood most Americans get to eat on any given day.

p.s.

Most of our ulam is saucy and soupy precisely because the non-negotiable part of the menu is rice!

By: millet

millet — Thu, 22 Jun 2006 02:45:43 +0000

Hi MM, am currently in san francisco, agusan del sur, and what did i eat the day i arrived – a very mild form of sinigang (tinolang isda,-whhich is more sinigang that tinola, soured only by tomatoes), and since i arrived the day after the fiesta, there was also fried leftover lechon. congratulations on the top foods list, although i think if there were more bisaya respondents, kare-kare may not have made it to No. 3 since this is generally tagalog fare that has not quite taken a hold on most visayan households. sa ilocanos ba, me kare-kare? breakfast with my hosts this morning was an excellent nilagang lechon with unripe langka – somewhat like the ilonggo KBL (kadyos, baboy, langka), but with a “deeper” flavor(yun ba ang “umami”). sarap din. this was paired with a very fresh kinilaw na twakang (very large dilis)…felt like sleepng right after breakfast! the food here more than makes up for the bad roads coming here..

By: MGR

MGR — Thu, 22 Jun 2006 00:41:57 +0000

Maybe you should submit this list to the 4 women who are trying to “standardize” Filipino cuisine.