"Foodies Commonly Serve at our tables during Fiesta Celebrations!"

5:42 pm |11052021|

Yesterday, I wrote and published an article entitled, "Happy Fiesta Barangay Cacao!" Here's the link for those who haven't read it yet; https://read.cash/@renren16/happy-fiesta-barangay-cacao-91250157

For today's blog, ("suppose to be, this should be publish yesterday, as well, but because of sudden brownout, I didn't make it") I will share the foods that commonly serve during our Barrio Fiestas.

And without any further ado, "Arat na at matakam sa mga putahi na ihahain ko dito sa read.cash." Lol.XD

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Bas-uy

What is Bas-uy?

- Bas uy is a soup dish composed of pig liver cooked with ginger, lemongrass, and a variety of vegetables. This popular Ilonggo dish is best enjoyed during breakfast, with warm white rice and fried dried fish. -https://panlasangpinoy.com/bas-uy-recipe/

During the thing of "Pagkakatay nang Baboy", the first dish that was being cooked was this Bas-uy, maybe because this just easy to prepare. Here in our barrio, we used pig liver and the meat. (optional na yung nilalagyan nang Dugo ng Baboy)

Menudo

- Menudo, also known as ginamay or ginagmay (Cebuano: "[chopped into] smaller pieces"), is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. Unlike the Mexican dish of the same name, it does not use tripe or red chili sauce. -https://en.m.wikipedia.org/wiki/Menudo_

Aigoo! My all time favorite. (Na-share ko na naman na yung experience ko about this dish. Pero, naalala ko ulit. XD) Honestly, I always requested it to my mama. Even in our other special gatherings, Menudo should be always present in the table.

Nilagang Baka

- According to; https://www.foxyfolksy.com/nilagang-baka-filipino-beef-soup-vegetables/

Nilagang Baka is a Filipino beef soup cooked until the meat becomes really tender and with vegetables like potatoes, beans, and cabbage that makes this simple soup healthy and flavorful. This dish is one of that 'ordinary day' dish that is served at a Filipino table on a regular basis.

Some houses, didn't have this dish in their tables during fiestas, but in house we had this one as one of the dishes we serve in the table. Because my papa loves to eat this dish, he always saved up some money to buy its meat. If its not available, we used the carabao meat as its alternative and or sometimes the pork.

Balbacua

- Balbacua, also spelled balbakwa or balbakoa, is a Filipino beef stew made from beef, collagen-rich beef parts (oxtail, skin, and joints), and various spices cooked for several hours until very tender. It is typically served with white rice or misua or miki noodles. It originates from the Visayan regions of the Visayas and Mindanao islands. - https://en.m.wikipedia.org/wiki/Balbacua

I am not fond of eating this one. Its not because I don't like it, I really just don't want to eat this dish. My papa and his friends loves to it this one, especially as their, "Pulutan."

Humba

- I am not fond of eating this dish also, but its MGD's favorite, the reason why I asked my mama to make this one. But actually, this dish was commonly serve in our table even without special gatherings.

What is Humba?

- Humbà, also spelled hombà, is a Filipino braised pork dish originating from the Visayas Islands of the Philippines. It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and fermented black beans (tausi) sweetened with muscovado sugar. It also commonly includes hard-boiled eggs and banana blossoms. -https://en.m.wikipedia.org/wiki/Humba

Dinugu-an

- Dinuguan (Tagalog pronunciation: [dɪˈnʊɡʊ.an]) is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling haba), and vinegar. -https://en.m.wikipedia.org/wiki/Dinuguan

- "Ginagawa din siyang pulutan sa inuman." I am not fond of eating this one, just small amount of it and I'm done. In Bisaya term, "Tilaw-Tilaw lang." Lol.

Lumpia

- Lumpia, according to https://en.m.wikipedia.org/wiki/Lumpia , are various types of spring rolls commonly found in Indonesia and the Philippines. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or fresh.

Today, there are lots of ready-made lumpia that can be bought in the market. But, we prefer to make our own version. Actually, my mama's recipe. I just help her out in wrapping it and frying it before serving it to the guests.

Pancit

- Pancit (Tagalog pronunciation: [ˈpansɪt] PAN-sit), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingredients. Most pancit dishes are characteristically served with calamansi. -https://en.m.wikipedia.org/wiki/Pancit

Common types of pancit we serve during fiesta were Pancit Bihon and Pancit Canton. They say, "Pambaha daw nang Buhay." But actually, we serve pancit during Fiesta just in case, "magkaubusan may pancit parin na matira. Di naman kasi kinakain masyado ang pancit."

And...(Drum Rolls!)

Letchon

- Lechon is one of the most iconic Filipino dishes. The name “lechon” is said to have come from the Spanish word “lechona” which means “suckling pig.” This indicates that the first version of this dish is what is locally called lechon de leche.

Whole pigs are spit-roasted slowly over charcoal for hours, and when done right by masters called “lechoneros,” the meat inside is rendered tender and juicy and the skin is crisp like candy and caramelized to a perfect orange brown sheen.

Unlike other roast pig dishes of other cuisines, the Philippines' lechon is known for its skin. The perfect lechon skin is cooked evenly and remains smooth and shiny. The best ones feature skin that remains crisp for several hours! - https://guidetothephilippines.ph/articles/ultimate-guides/philippines-lechon-guide

"Ito talaga yung hinahanap-hanap ng mga bisita eh." Aside kasi sa hindi lagi-an nakakain, masarap naman kasi talaga, lalo na pag may maanghang na gravy. (Yum! Yum!) Personally, I love eating letchon, lalo na yung balat niya na Crispy, "Tagpud" or "Tagumkom" in our dialect.

And that is why, I will really do my best to save some money, so that I can buy or we can have our Letchon for this coming February, during our Barrio Fiesta. ("Charriiisabble!"XD)

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That's it for this blog my read.cash fam! I hope na nabusog kayo sa inihain ko sa inyo. HAHA.XD

How about you? What kinds of dishes that you serve during fiesta? May pala-letchon din ba kayo?

"Arat!" Share your thoughts in comment section down below.

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Lead Image source: https://mypope.com.ph/filipino-fiesta-staples/

Article No.: 132

Author: renren16