Asian Cuisine : Your country's and your faves

[kaiziken_pinas]

Pinas' Lechon is the best as quoted from that guy who travels around the world and tastes food from different countries in Discovery travel and living. I can only eat something like this once a year....



has to be my favorite fat-rich and unhealthy meat dish



my favorite foreign dish. Kimchi.........

[LordOfLeyte]

Nice thread, making me hungry.

In leyte, the Tuna Kinilaw ( Vinegar cured Tuna) is a local favorite as meal or a complement to alcohol.





For my foreign Asian cuisine favorite, it is the Sichuan Mapu Tofu. Locals said that the well made Mapu Tofu represents the Sichuan province based on the ingredients used in making this sumptuous dish.

[Saskibaloia]

From my dad's province: Pampanga, Philippines they're known for their cooking and my favourite from his province is Longanisa:





Besides food from the Philippines, I'm not a fan of Asian food but I would still like to share with you my favourite food of All Time: Asado Uruguayo





Asado Uruguayo is the traditional dish of Uruguay and is the "Rioplatense" version of cooking cuts of meat over a open fire using special South American wood. The one thing that differs from the Asado Argentino version is that the special sauce "Chimichurri" is spread on top of the meat while the meat is cooking so that the meat absorbs this rich sauce. Furthermore, the Argentinians use coal while the Uruguayans use a special type of wood to give the real South American smokey flavour to the meat.

Throughout Latin America as well as the Philippines, there are different versions of Asados.

[sinobball]

Pinas' Lechon is the best as quoted from that guy who travels around the world and tastes food from different countries in Discovery travel and living. I can only eat something like this once a year....

Lechon = roasted pork? Looks good! The Chinese version (Kourou):


LordOfLeyte, my American friend who had been to Sichuan summed up the cuisine as "People over there eat f*** acid".

BTW, it just occurred to me, but with all the Filipino population in the U.S. I haven't seen 1 Filipino restaurant in the US yet, but I've been to Thai (curry!) and Cambodian/Vietnamese (spicy!) restaurants.

[ctongco]

Sizzling Sisig , Chicharon Bulaklak, Kinilaw na Malasuge. I'll post pics as soon as I find one.

[bhinov]

From my dad's province: Pampanga, Philippines they're known for their cooking and my favourite from his province is Longanisa:





Besides food from the Philippines, I'm not a fan of Asian food but I would still like to share with you my favourite food of All Time: Asado Uruguayo





Asado Uruguayo is the traditional dish of Uruguay and is the "Rioplatense" version of cooking cuts of meat over a open fire using special South American wood. The one thing that differs from the Asado Argentino version is that the special sauce "Chimichurri" is spread on top of the meat while the meat is cooking so that the meat absorbs this rich sauce. Furthermore, the Argentinians use coal while the Uruguayans use a special type of wood to give the real South American smokey flavour to the meat.

Throughout Latin America as well as the Philippines, there are different versions of Asados.

Nice! I'm from Pampanga too. Longanisa in Pampanga is sweet compared to ones made in other provinces.

[mvblair]

This probably makes me look like the ugly American, but I really like Chinese lo mein. Yes, I know that American-Chinese food is different from Chinese-Chinese food, but it's still really tasty.

[sinobball]

Yes, I know that American-Chinese food is different from Chinese-Chinese food, but it's still really tasty.

No need to say that, Matt. There is no such thing as "Chinese-Chinese" food, because regional variation is huge in China, even in the same province. As long as the basic techniques are there it is considered Chinese in my book. Plus, it's not like American-Chinese food uses a lot of ingredients from other cultures (that's only Ming Tsai).

The only distinct "American" part in American-Chinese food is fortune cookie. If you know someone fresh of the boat from China and you give him a fortune cookie to eat, 9 out of 10 times he'll be eating the paper in it because he wouldn't know

[rikhardur]

Which reminds me... I must go get my dinner done

[LordOfLeyte]

LordOfLeyte, my American friend who had been to Sichuan summed up the cuisine as "People over there eat f*** acid".

BTW, it just occurred to me, but with all the Filipino population in the U.S. I haven't seen 1 Filipino restaurant in the US yet, but I've been to Thai (curry!) and Cambodian/Vietnamese (spicy!) restaurants.

I'm sorry that your friend found the taste of Sichuan cuisine undelighting, but as for me, I loved their cuisine.

The only Filipino Restaurant I have read about in the US is located in San Francisco named Max's Fried Chicken where their specialty is Chicken prepared the Filipino way and they serve other Filipino dishes too.

Then there's Jollibee Fastfood which is owned by a Chinese-Filipino and they have three branches in CA and a branch in New York city.

[kaiziken_pinas]

Lechon = roasted pork? Looks good! The Chinese version (Kourou):


LordOfLeyte, my American friend who had been to Sichuan summed up the cuisine as "People over there eat f*** acid".

BTW, it just occurred to me, but with all the Filipino population in the U.S. I haven't seen 1 Filipino restaurant in the US yet, but I've been to Thai (curry!) and Cambodian/Vietnamese (spicy!) restaurants.

yup! roasted pork. chinese version looks SWEET. i like sweet meat.


this is the famous La Paz Batchoy, noodles with all kinds of meat in it. made by soldiers in WW2. it's from my hometown in iloilo.

does this look icky? it's balut. Good with San miguel beer. it actually tastes nice.

[sinobball]

does this look icky? it's balut. Good with San miguel beer. it actually tastes nice.

Yikes! Now I know why there are hardly any Filipino restaurants in the U.S.

In China we eat eggs like this:

http://en.wikipedia.org/wiki/Century_egg

[kaiziken_pinas]

Yikes! Now I know why there are hardly any Filipino restaurants in the U.S.

In China we eat eggs like this:

http://en.wikipedia.org/wiki/Century_egg

lol. Balut is just a street food. There are Pinoy Restos in the US, heard of jollibee? lol

How does a 100year old egg taste like?

[sinobball]

lol. Balut is just a street food. There are Pinoy Restos in the US, heard of jollibee? lol

No but I just checked... only in certain regions in the US (with large Filipino populations)....
http://www.jollibeeusa.com/storelocator.html
(Also Max's Fried Chicken only in California)

But one day I will eat Filipino food, I just didn't take the time to search for it.

Food can only be eaten, it can't be explained

That "longanisa" looks a lot like China's "xiangchang", do you hang them up like this


But frankly don't all sausages in the world look the same...

[sinobball]

I'm sorry that your friend found the taste of Sichuan cuisine undelighting, but as for me, I loved their cuisine.

Have you been to Sichuan? It's probably different over there, you know. I've never been to Sichuan but some of those supposedly Sichuan "hot pots" can already kill me. And I actually like spicy food.


That does look kind of scary ...

[LordOfLeyte]

Have you been to Sichuan? It's probably different over there, you know. I've never been to Sichuan but some of those supposedly Sichuan "hot pots" can already kill me. And I actually like spicy food.


That does look kind of scary ...

I've been to Sichuan since my wife insisted. I wanted Beijing but Sichuan really surprised me, I loved their food. People there loved the strong flavor of dishes made with exotic herbs and strong spicy flavors. I've eaten cuisine that I never knew there, my wife just suggested and we ate them.

[Khalid80]

Yikes! Now I know why there are hardly any Filipino restaurants in the U.S.

In China we eat eggs like this:

http://en.wikipedia.org/wiki/Century_egg

Is that chayedan or could it be ludan?

I have tried the chayedan (hard boiled eggs cooked in tea) even though it took some convincing from my Chinese friends for me to try it (especially when I found out that the eggs had been left inside the tea for like 1 week)

It actually tasted fine and i'm glad that at least I got to try it

[kerouac82]

No but I just checked... only in certain regions in the US (with large Filipino populations)....
http://www.jollibeeusa.com/storelocator.html
(Also Max's Fried Chicken only in California)

But one day I will eat Filipino food, I just didn't take the time to search for it.

Food can only be eaten, it can't be explained

That "longanisa" looks a lot like China's "xiangchang", do you hang them up like this


But frankly don't all sausages in the world look the same...

If you happen to be near a Jollibee and want to taste Filipino food, I suggest that you stay away from the burger and try the spaghetti. It is actually a much sweeter version of the Italian dish, minus the spices. Jollibee serves spaghetti with sliced hotdog bits. Jollibee also has "batchoy" (egg noodles in broth).

When you go to Max's or Barrio Fiesta (there's at least three in California, you have to try the "pinakbet", or vegetable stew. It's sliced bitter gourd, squash, okra, eggplant, and other vegetables that may be in season, cooked with pork in a fish-sauce broth. It's bitter and salty at the same time, and is best served with rice. You have to try the "sisig" as well -- it's roasted pig's skin + liver and other innards and spices, served on a sizzling plate. Goes well with an ice-cold San Miguel.

[bhinov]

These are my favorites. I like meat a lot.

Dinuguan - Pork Blood Stew. It is a savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. It is very tasty and don't let the looks fool you. It may look gross but it isn't. Trust me!!!



Sisig - is the ultimate pulutan companion for beer. It is made from chopped parts of a pig’s head — ears, snout, the brain, etc. Usually served on a sizzling platter with chili, liver, onion and seasoned with calamansi (small native tangerine) and vinegar.



Sinigang - is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.



Try to eat some of these if you happen to pass by a Filipino restaurant in the States. Hahaha

[mvblair]

The only distinct "American" part in American-Chinese food is fortune cookie. If you know someone fresh of the boat from China and you give him a fortune cookie to eat, 9 out of 10 times he'll be eating the paper in it because he wouldn't know

I remember Yao Ming talking about that when he first arrived. That's when I first learned that fortune cookies were probably from San Francisco.