and WTF with calling it "bitter gourd"?

We all know it's ampalaya!

SO SAD....

NO HALO-HALO?
NO DINUGUAN?
NO RICE CAKES?
NO BALUT?
NO ISAW,ADIDAS,ETC?
NO KWEK-KWEK?
NO CRISPY PATA?
NO GINATAANG KUHOL?
NO CHICHARONG BITUKA/BULAKLAK?
and a lot more.....

oh man, Sir, Anthony, You missed a lot.

what you missed most, is the real FILIPINO HOSPITALITY!!!

quote:

Originally posted by flipmode squad:
BE GREATFUL HE EVEN WENT?? He was the one who begged to be picked so he can go to the Philippines AIR FARE PAID FOR!.. so I don't have to be GREATFUL that HE went..

And where are the ASKAL???.. LOL

i meant Bourdain-- not Augosto... silly.

and I said this in the context way Pinoys kept bugging him to go there.(checking a lot of old postings will attest to this)



as for food; did you know kare-kare kambing came from INDONESIA?/ yap, I even have the original recipe. and more I investigate-- the more I see what appears as filipino dishes came from there.Even that adobo version that appeared in Saveur mag-- without soy sauce.

HALO-HALO??? Burma, Vietnam, Indonesia have theirs-- & yes including having it with ube. they have several versions.

rice cakes, suman, etc?? thailand, Vietnam, china,( who wraps it in lotus leaves) etc.. have theirs..

balut?? bourdain tried that in vietnam & Hong kong.. said he wasn't keen on it.

actually what can be called typical, original filipino will be-- yes, pinakbet, diniguan & of course, sinigang..

amazing things I find out-- the more I delve in the history of food.. sapin-sapin even came from Malaysia, Indonesia.

all very interesting.

I want to thank you Tony for visiting the Philippines!!!! I've shown some of my family members and thy enjoyed watching the episode. I'm glad the world may now have a better perspective on what Filipino Cuisine is all about. Bizarre Foods really made The Philippines look bad by showing the world about Balut.... Thank You so much Tony again, and I'm glad you enjoyed the Lechon!!!

and I can see why bourdain stated-- filipino food is like a blank page to him.

well, that's easy to figure-- as he visited countries in so east Asia where most our viands were derived from.

For starters, I've never had a shaved ice and fruit dish as good as Halo-Halo...

And second, if you watch the "missing scene" online, he had a "tapsilog" breakfast that I think many of the episode's detractors would have appreciated leaving in the final cut. Though I prefer "Tosilog"

as for missing scene they chose to cut the scene from a really good restaurant called Cafe Ysabel which I think is one of the better representation of latin inspired filipino fare. they just ran out of time and with what given time they had they showcased the Philippines in a very favorable light. And as for alixed research on kari kari and other filipino food he is correct those might have been derived from our SE asian neighbors we made it our own which makes it good. I am not here to bash my roots I am here to love it and to learn from it, I am fortunate that my family has instilled in me a deep realization of what my true identity is and I am not ashamed of it.

quote:

A TESTAMENT TO OUR ANCESTORS INGENIUTY (YOU MEAN, ANCESTOR'S INGENUITY)? YOU MUST BE KIDDING, RIGHT? YOU GOTTA BE KIDDING.

excuse me if I don't proof read statements, it is quite apparent that the phiilippine episode was very successful with the number of posts about it just look into the post about other countries none has elicited such responses. This tell us that we do truly love our culture and our roots. I am here loving it and savoring each minute of it because in three weeks I will be in the Philippines and enjoying myself. Good job Anthony for keeping the flame alive hope we hear more about your move to vietnam and hopefully future episodes about the philippines. Further more to say that the red light district in Angeles is the worst is just plain silly, have you been to Pat Phong? Angeles can be a convent comapred to Pat Phong so what are you talking about? Just take Mr. Bourdains disclaimer on his post, he said he hopes he did right, he said "'m very aware of how many Filipino fans we have -- and how enthusiastic they are about us (finally) covering their country. I wanted very badly to do a good job on this one. But I fear there's no way we got it "right."

Not that I didn't have a great time. I did." That being said we should just accept that and be happy that he did do a good job.

quote:

Originally posted by triskelionacee:
SO SAD....

NO HALO-HALO?
NO DINUGUAN?
NO RICE CAKES?
NO BALUT?
NO ISAW,ADIDAS,ETC?
NO KWEK-KWEK?
NO CRISPY PATA?
NO GINATAANG KUHOL?
NO CHICHARONG BITUKA/BULAKLAK?
and a lot more.....

oh man, Sir, Anthony, You missed a lot.

what you missed most, is the real FILIPINO HOSPITALITY!!!

KUDOS TO YOU! FINALLY, SOMEONE WHO IS A REAL SMART PILIPINO! WE AGREE WITH YOU 200 PERCENT!

quote:

Originally posted by yoandreeee:
I want to thank you Tony for visiting the Philippines!!!! I've shown some of my family members and thy enjoyed watching the episode. I'm glad the world may now have a better perspective on what Filipino Cuisine is all about. Bizarre Foods really made The Philippines look bad by showing the world about Balut.... Thank You so much Tony again, and I'm glad you enjoyed the Lechon!!!

OMG!..Bizarre foods made Philippines look bad (in front of the world) because of balut? Please! Balut is one of the foods people enjoy in the Philippines! I've seen worse! Sometimes I think people forget that this is the "Travel Channel"...this ain't Food Network!

Hey Anthony there is so much to see and try that you couldn't possibly do it in one show anyways. There's also festivals in certain provinces during certain times and even the holidays that you could see how different it is at all the different places. I was born there and have been back there 5 times for at least a months stay every time and there still is a lot of things I haven't done or tried yet. Don't feel bad even 4 weeks you still feel like your rushing to do everything. You will get different answers from different people on whats the best or what you should try. There are so many twists on all the dishes that you can't really say one certain type of dish represents the philippines.

quote:
Originally posted by triskelionacee:
SO SAD....

NO HALO-HALO?
NO DINUGUAN?
NO RICE CAKES?
NO BALUT?
NO ISAW,ADIDAS,ETC?
NO KWEK-KWEK?
NO CRISPY PATA?
NO GINATAANG KUHOL?
NO CHICHARONG BITUKA/BULAKLAK?
and a lot more..... Frown

oh man, Sir, Anthony, You missed a lot.

what you missed most, is the real FILIPINO HOSPITALITY!!!


KUDOS TO YOU! FINALLY, SOMEONE WHO IS A REAL SMART PILIPINO! WE AGREE WITH YOU 200 PERCENT!

obviously someone was not reading Marketmanilas menu so let me post it so that people would know what Mr Bourdain ate

1. Chicharon Carcar – Fried Pork Rinds from the town of Carcar, in Southern Cebu, cooked late afternoon the day before the event, hand carried to Cebu City hours before they were served.
2. Fried Salted Peanuts - Raw peanuts purchased the day before, deep fried with a little garlic and chilli on site.
3. Dried Mangoes – a local delicacy, purchased from a local factory nearby.
4. Kinilaw na Tanguigue / Seviche of Spanish Mackerel

This was the dish made from the six-kilo fish at the shoot. The fish, a tanguigue or Spanish mackerel, was caught earlier that morning in Northern Cebu, purchased by our scout, packed in ice as though swimming and rushed down to Cebu City, arriving a few hours before Mr. Bourdain arrived. To make the seviche, the fish was simply sliced into skinless bite-sized pieces, similar to sushi, then bathed in a local coconut vinegar for a few seconds and drained. Then we added some chopped tomatoes, sliced small red onions, chopped siling labuyo or bird’s eye chillies, slivers of ginger, salt and some freshly squeezed coconut milk combined with a little coconut vinegar. This must be served and enjoyed minutes after it is made.

5. Kinilaw na Lukot / A Salad of Sea Hare Secretion

This was the salad made with a green capellini or spaghettini looking ingredients.

6. Kinilaw na Guso / A Salad of Blanched Seaweeds

This was the salad made with small coral finger looking like seaweeds, first blanched in hot water and plunged into ice cold water.

7. Kinilaw na Lato / Sea grape or Caviar Seaweed

This was the small caviar looking seaweed served au naturel with a vinegar dip.

All the salads above (5,6 and 7) were dressed with native coconut vinegar, salt, and some tomatoes, onions, garlic, chillies, etc.

8. Ensaladang Talong / Grilled Eggplant Salad

Eggplants are charbroiled until their skins are black then peeled and chopped up and mixed with tomatoes, onions, vinegar, salt, garlic and chillies.

9. Tomato Salad with Fried Dried Squid

Chopped native tomatoes with a spicy vinaigrette served topped with shredded dried squid that has been fried (we purchased this at the dried fish market with Tony) for a second or two in hot oil.

10. Fruit Platter with a Shrimp Paste Dip

An assortment of peeled tropical fruit was served with a shrimp paste dip made with coconut milk. The fruits included green carabao mangoes, green Indian mangoes, pomelos, singkamas (jicama) and firm guava slices.

and that is just for starters

11. Lechon or Inasal “Cebu Style”

This was the FIRST of the lechons that was stuffed and roasted (the slightly smaller one). Actually, if you filmed the third pig roasting, it was also seasoned in this manner…

Ingredients included:
- lots and lots of green onions
- ½ kilo of shallots
- ½ native bell peppers
- black peppercorns
- fresh leaves from a siling labuyo or bird’s eye chili plant
- lots of sea salt
- lots of garlic
- butter
- unripe tamarind juice mixed with the salt and other spices

12. Lechon or Inasal “a la Marketman”

This was the second of the lechons that was stuffed, pin-pricked or “accupunctured” skin and which had the puffy, crisp skin after cooking… less attractive to look at but the texture and flavor make up for the lack of looks… This is really an evolved version of the classic cebu lechon… with some western herbs and ingredients but with classic local cooking technique.

Ingredients included:
- shallots
- green onions
- garlic
- chilli peppers
- peppercorns
- lots of fresh thyme
- rosemary
- lemons
- lemongrass
- lots of sea salt
- olive oil

13. Paksiw na Lechon / Roast Pig Stew

This was the stew made in the clay pot on the grill. This is traditionally made the day after a lechon feast, and is a superb leftover meal…

- Pieces of lechon
- Vinegar
- Water
- Peppercorns
- Bay Leaves
- Garlic
- Muscovado Sugar
- Liver Sauce (if you have used this as a condiment to the previous day’s lechon)

14. Grilled Tanguigue / Spanish Mackerel

After making the kinilaw or seviche, the remaining parts of the fish were cut up and simply grilled with some salt and pepper and some oil.

15. Steamed Lemongrass Prawns

Some medium sized sea prawns were steamed in a clay pot with boiling water and several bunches of lemongrass at the base of the clay pot. Sea salt to taste.

16. Steamed Alimasag / Blue Crabs

Steamed earlier in the day, these were served on the buffet chilled and to be enjoyed best with a garlic flavored vinegar.

ICE:

The rice, served in a very traditional manner, wrapped in young woven coconut leaves and steamed and allowed to cool is called “puso.”

FRUIT/DESSERT:

Ripe Mangoes
Mangosteen
Pomelos
Durian

Bodbod Kabog – A millet seed and coconut milk delicacy that is steamed in banana leaves.
Biko with Latik- A heavy rice cake made with coconut milk and brown sugar
Broas & Tortas – Baked goods from the neighboring island of Bohol.

http://www.marketmanila.com/archives/full-menu-of-the-n...es-lechon-lunch-cebu

okay so to say that Mr Bourdain missed a lot because he did not try some food was just preposterous and not only that to say that
what you missed most, is the real FILIPINO HOSPITALITY!!! was even more disrepectful to mr claude tayag and Marketman because obviously they did honestly did do a very good job showing off thier "regional cuisine" remember guys they only had an hour, they can not cover everything. one example was the China episode they had to do 2 shows and yet it barely scratched the surface of what chinese cuisine truly is. I think most people are happy with the show in fact all, I guess it just kept people like me wanting more because I miss my roots and so crave it. So to people that said they did not prepare other food for mr bourdain here is the proof, in fact they even forget to put out the tuba and lambanog they prepared for him. Hopefully when people actually check out the website of mr marketmanila people will actually see that Mr Bourdain had a great time in the Philippines

quote:

Originally posted by alnavarro:
Rommil...I respectfully disagree. The Spain show made me want to save every penny so I can visit and eat at Mugaritz, El Bulli, etc. The recent Chicago show also made me want to investigate that city.

The NR show on the Philippines did not make me want to visit (and I have visited our homeland before!). I'm with flipmodesquad...if I told my family that I was coming home with A) my kids who have never been there and B) a television show — they would have thrown a fiesta!

FWIW, there is a relatively new book out entitled "A Taste of Home: Pinoy Expats and Food Memories" that Tony and company should read.

I respectfully disagree as well. Most of my family are still in the Phils so personally I do not need more reason than that to go home. I understand the fiesta reception since that is not a very uncommon practice there. But if this was what Tony was looking for so he has some culpability in it as well, picking somebody he knew before hand somebody who was only in the Phils for a short time. Or the NR staff could have researched and picked a time when maybe a festival might be going on. They could have picked somebody else or advertised.But they stuck with Augusto and did a piece that was congruent with an identity search. We could be reading too much into this. The bottom line for me is that I am happy he finally went to the Phils and and yes seeing the episode made me miss home some more and maybe visit my family back in Bohol.

Kaning uban nga Pinoy mau lang gyud intawun, mag tuo mas labaw pa sila sa uban, kusog pasikat. Imbes kay malipay nga hing adto na si Tony sa Pilipinas, mangita gyud ug labad sa ulo. Ambot ninyo!!!!

I agree. It was a pity that Tony and family were not more out-going and lively like the filipinos I know.

Tony made a very important observation in the show. He was particularly looking for the Spanish influence in Filipino cuisine, which the first food guide failed to answer.

quote:

Originally posted by evhgen7172:
Tony made a very important observation in the show. He was particularly looking for the Spanish influence in Filipino cuisine, which the first food guide failed to answer.

good observation... TRUE.

that's the kind of filipino food i grew up with-- Spanishy dishes.my Lola was a great cook. And her authentic dishes were to die for-- her sinigang in guava...I craved that as a kid.. she was a real Tagalog-- from Bulacan.

now, she would have been the right cook for bourdain..I don't say this lightly-- she was gourmet before it b ecame a common word. too bad, she passed away.

and to this day-- I haven't eaten adobo as good as hers.NONE, even my mother & aunt can't manage it. and her asado de carajay?
escabeche, torta, paella/arroz valenciana.. shoot, even just fried fish was perfection.

TONY BOURDAIN would have drooled with her, she can cook anything-- as a kid i used to 'fish' for frogs-- hell, she'd hack them,clean them & i'd have breaded fried frog's legs for my dinner with a twist of calamansi..I was 4yrs old.

hi alix. hows it goin? been a while.