Comments on: Top 10 11 Dishes You Order at Pinoy Restaurants

By: leian

leian — Wed, 20 Jan 2010 01:08:44 +0000

ang sarap!!

By: king

king — Sun, 26 Oct 2008 10:18:26 +0000

wala pa ring tatalo sa panlasa ng pinoy…..

By: kayenne

kayenne — Sat, 14 Jun 2008 19:48:36 +0000

funny… it’s crispy pata that we hardly order in restaurants. we do it at home, and always with a side of pancit canton of some sort made with the stock from simmering the pata(over charcoal!). perhaps the reason why folks don’t do it at home is the horrid amount(and dangerous spatters!) of oil you need to fry it. but if you have a regular turbo broiler(like we do)… it’s easy enough(and less fatty! – watch the fat melt out!) to crisp crispy pata(and lechon kawali!). and it only takes less than an hour. we use the broiler for large daing na bangus as well.

By: u8mypinkcookies

u8mypinkcookies — Mon, 19 May 2008 13:13:31 +0000

for Pinoy food lovers, you gotta try Kabisera ng Dencio’s (located in Bonifacio High Street) :D Their sinigang na lechon and sari-saring sinugba is soooo good! :D

By: betty q.

betty q. — Sat, 17 May 2008 09:32:22 +0000

My family enjoys sisig next to Crispy Pata…Both can be a pain in the neck to prepare at home like you said MM. But since I cannot do much driving nowadays, I found a way to make sisig at home without too much hassle…Knowing that the Chinese lechon is ready by 10 a.m. at the local Asian store, I ask a neighbour to pick up the head and the pata…that’s what I use to make sisig and we share the finished product!

By: natie

natie — Sat, 17 May 2008 03:48:19 +0000

hehe–great poll,MM! friday night is date-night. hubby and i headed to our favorite pinoy resto, and of course we had crispy pata..with inihaw na talong and sotanghon soup…yey for crispy pata!

By: Apicio

Apicio — Sat, 17 May 2008 00:23:16 +0000

SL, I think you missed my proposal for the Nobel Peas Prize for Market Man (for his novel way of transporting mangosteen) which btw can apply anytime to the whole oeuvre too in my humble reckoning.

By: Mangaranon

Mangaranon — Fri, 16 May 2008 21:29:33 +0000

MM — just to let you know I got my copy of the Aboitiz-Moraza cookbook this afternoon! How can I get to a size 2 with all those fabulous dishes?

By: Silly Lolo

Silly Lolo — Fri, 16 May 2008 15:43:39 +0000

This post alone should get you an Academy Award of some sort! Excellent! Superb! Awesome! Why if I were Apicio, I would have more words of praise. But I am not and I just try the best I can! Thanks MM.

By: Katrina

Katrina — Fri, 16 May 2008 13:46:29 +0000

I always enjoy these survey posts, MM! I like to learn how other Pinoys eat, and if I am the same or different. I think that another reason people don’t order adobo, daing and fried bangus in restaurants is because it’s very common and ordinary — something one can eat at home anytime. For most Filipinos, eating out is a luxury, usually reserved for special occasions. So, since it isn’t often they would eat out, they would tend to choose dishes they can’t always eat at home. So it’s no surprise at all that crispy pata tops the list. And I agree with Mila about lechon — at least partly because of its size, it really is ideal for big parties. Besides, how often is it even offered in restaurant menus?

Funny you mention kinilaw’s “dangers.” Just a couple of weeks ago, Felipe and many other doctors got violently sick in Cagayan de Oro, due to a kinilaw that had been exposed for too long. How embarrassing — making dozens of doctors sick, at a medical convention, at that!