Adobong Mani is the most popular way Pinoys enjoy peanuts. Sold along the streets, sold in mall stalls or peddled all around even jeepneys and buses, fried peanuts are perfect munch on the go most especially if "accompanied" by a generous amount of fried garlic - that is if you have a suki mani vendor. If not, then you just content yourself with the "measly" garlic or you can make your own!
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Daing na Bangus or pakas nga bangrus is among the most common ways of serving milk fish. As there are a "hundered and one ways" of cooking bangus, daing is among my personal favorite and good thins its easy and simple to prepare. One can even buy ready to cook daing na bangus in wet markets and the fish section of groceries. But you can also make your own so you can put ingredients that suit your taste or experiment with it.
Patola is one of my favorite vegetables. I like how subtle it tastes yet quite distinctive and its soft texture you get can still have a bite with it. It deliciously blends with other vegetables when made into dishes like laswa or tino-um with mushrooms. It's also cooked with miswa for a great tasting soup.
Here's a basic recipe for Ginisang Patola with Giniling which can also be made into a Miswa Soup.
Pancit Palabok is one of my personal favorite noodles dishes. I just love the combination of the ingredients creating various taste contrasts as well as texture. Here in Iloilo, I am fond of the palabok served at Balbi's located at the St. Elizabeth Center along Valeria Street. I also crave and go for Jollibee's as well as Mang Inasal's version of the Pinoy noodle dish. Also, the Sunday Family Feast Buffet at The Promenade at Days Hotel Iloilo has a Pancit Palabok station which I really love. And if time permits making one at home is also a treat!
Here's a basic Pancit Palabok recipe
Making ube halaya is just simple but it tends to be almost tedious especially the mixing. The most important is that you make sure you have quality ube (purple yam), preferably the tapul variety. That's easy if you have a trusted and dependable suki at the market who won't shortchange you by substituting purple sweet potato.
One of the easiest ways of cooking pork is just setting them over heat until the juices come out and the aroma fills the air - sinugba! And there are many ways of preparing inihaw na baboy - that is before the actual setting above charcoal.
The simplest of which is just rubbing rock salt to freshly butchered pork (it pays to have an honest suki who'd tell you the quality of meat). Just rub salt on all sides of the meat and set it aside for around 15 minutes.
Puto is among the most popular Filipino native delicacies. On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy. It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.
Just the mere mention of crispy pata, makes one imagine a deep fried pork knuckle with very crisp skin and meat dangling after being dipped in a very spicy sawsawan. Next to lechon, crispy pata is probably the most indulgent pork delicacy there is. Though, laden with cholesterol, sometimes we need to satisfy our cravings and indulge on foods we miss a lot - with caution, that is.