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Pinoy Meryenda: Balut

Balut is often regarded as the Pinoy contribution to the world's list of exotic food. Though, it can be found in some south east Asian countries, it is often associated with the Philippines. And in our country, it is found almost everywhere with Pateros as "ground zero" for this "boiled developing duck embryo"  industry.
I love balut but its just limited to the sabaw, egg white and yolk - thus I'm just a "balut sa puti" eater. And its always with a pinch of salt to season my balut.

Kutsinta

I love kutsinta! The stickier the consistency the better. As among the most popular native delicacies or kakanin, the are so many variations to its recipe. Some are not as sticky as the others yet still having that signature taste. Others also are visually different having colors like yellow or even green from the original dark orange-brown hue. But nonetheless, its still our own preference that would tell apart a delicious kutsinta.

Here's a simple Kutsinta recipe

Pinoy-style Spaghetti

So what exactly is this Filipino way of making this Italian specialty? First of all, it is sweet then its has hotdogs all over plus it is mainly or has hints of banana ketchup in the sauce. That's the spaghetti, we all might have grown with. Hello, Jollibee?! Yes, it could have been this fastfood chain's gastronomic influence (yes, I love the Jolly spaghetti until now) that we try imitating it in our own homes, thus born the home-made Pinoy-style spaghetti...
Here's a simple recipe for a Pinoy-style Spaghetti.

Kinilaw na Talaba

Talaba (or oysters) are good on their own and usually steamed dipped in sinamak - the Ilonggo spiced vinegar. It can also be served baked with cheese and even an oyster cake. Serving it kinilaw-style is somewhat halfway between "steamed and fully cooked" and still as delicious as it any oyster dish can be!

Here's a basic and simple recipe for Kinilaw na Talaba

Steamed kamote tops with salted egg sauce

I just love kamote tops, whether in a sinigang dish or just plain steamed, I just love simple taste of this green and leafy vegetable. So with salted egg which is almost, always just mixed with fresh tomatoes. As if a gastonomic inspiration just popped in my head, I decided to combine both in one dish that had me salivating - event while making this blog post.
What I did was just to "crush" salted egg then add vinegar and black pepper for this "sauce" that eventually be part of some special occasion menu. Of course having salted egg almost everyday is sort of not really good for the health because of its salt content, thus the "special occasion". 

Here's the simple recipe for the Salted Egg Sauce.

Suman Latik

Suman Latik is one of my favorite native delicacies. Basically, its just plain suman stopped with sweetened coconut strips or bukayo. Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish theres more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire!

Here's a simple recipe for Suman Latik 

Pininyahang Manok with Cheese

I love the combination of pineapples and cheese. And that's not just as pizza toppings but also as a sandwich filling. But moreso in this favorite Filipino recipe of Pininyahang Manok which is even made special with the addition of cheese. 
Here's a simple recipe for a delicious Pininyahang Manok with Cheese

Sinigang nga Pasayan (Shrimps)

Sinigang is a very popular Filipino sour soup dish and there are a hundred and one ways of making sinigang. From pork, beef and chicken (more commonly called sinampalukang manok because of the use of the sampalok or tamarind) to seafood like fish and shrimps. And using shrimps, you can make your favorite sour soup in a few minutes.

Here's a very simple recipe using just store bought sampaloc mix and it's for sinigang na hipon.

Adobong-adobo

There could be as many adobo recipes as there are islands in the Philippines. As the unofficial national dish, adobo variants can be made from pork, poultry, seafood, vegetables plus even insects and worms. But let's stick to the more mainstream ingredients as here is a collection of adobo recipes on this blog. Enjoy and extra rice, please!