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  1. in one of your videos, you said there's no truly "vegetarian" filipino food. one of the examples you included in that video is pakbet ilocano with bagnet. now, i see you're doing adobong kangkong! actually, it may not really be that "vegan," but it's good when you eat it with broiled boneless bangus or "sinugba" as they call in Cebu.
    ako, Chris, puro akong tagalog. both of my grandparents are from the tagalog region; my maternal grandparents are both from pasig; my paternal grandmother is also from pasig but my paternal grandfather is from tanaun, batangas. for you info, my paternal grandfather is a "kusinero," whose modern counterpart are people like you, "chef." he was the very best in his trade. in fact, it is said that he served as the personal cook of wartime president jose laurel sr and even took him with him in malacanan. rumor also had it that the president only ate food cooked by my grandfather. such that, his reputation preceded him wherever he went.
    every 8 december, the town fiesta of pasig, many rich members of pasig society would actually book his services to cook for the aforesaid feast months before december came.
    sad to say, by time i grew up, i think i was only 11 years old when grandpa died. rumor also had it that he has so many recipes that he developed himself; but, nobody even bothered to put them into writing; so, it's really a shame we lost them all.
    i'm only sharing this with you because never expected a foreigner like yourself to be that interested in our cuisine.
    oh, before i forget, you should also try "diningding; it's an ilocano dish made of vegetables like the small ampalaya or bitter melon/gourd. round small eggplant, ilocano chili that's kind of oblong in shape but only about 1-1.5 inches long, kalabasa blossom. i couldn't remember what else is included in it because that's what manang viring, a very old friend of my parents in castillejos, zambales, would often serve us whenever we visit them during the holy week to fulfill our family's commitment to care for their parish's nazareno. what i do remember is, once the vegetables are fully cooked, they blend in with it either fried or roasted, "inihaw," fish available in their area.
    have you ever tried "page" or small manta cooked with "alagaw"? oh yes, this is no longer everyday filipino food. actually, it's what we call "exotic filipino food." there're actually two ways of cooking page from bataan. in the orani, they wrap the page with alagaw leaves and then steam or slow-cook it until it's tender. with the page's liver, they make a sauce out of it similar to the lechon sauce often used for dipping shreds of page meat. in morong, bataan, they cook the page either by boiling or roasting; then, they chop it into small pieces then mix it with chopped alagaw leaves. they also put some vinegar in it with salt & pepper to taste. it's like a manta salad.
    know what's nice about the manta? the texture of its meat is similar to catfish.

  2. Bai urbano may tip ako sayo sa pagawa nang abong kangkong o galay sa bisaya sa,tagalog dahin nang kamote o adobong batong sitaw o string beans kahit anong gulay e try mong walang tubig mantika lang at toyo lang at msg vitsin

  3. The background music is a little too loud and also Chris's audio is very low so all you hear is the bg music but I loove adobong kang kong specially with fried tilapia!

  4. Thanks guys for all the comments on this one! Let me know how you like to make this one at home and remember to head to www.maputingcooking.com for all the recipes from the show. Don't miss out on your CHANCE TO WIN FREE COOKWARE from Masflex, check out my fb page for details how to enter!!

  5. i also do that with sitaw and puso ng saging. puso nid to be chopped finely, washed and squeezed to get rid of bitterness.

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