It's funny to see how many people in here are actually pretty versed in Filipino cooking. Good stuff!

mneeley: I hear you on the lumpia. I too could eat it all day, and love to make them by the ton. Just don't tell mom that I think mine are just as good as hers. I make them a few times a year and freeze them. Busted some out a few months ago for the garage sale our street had and people loved them.

maverick: I always do the chicken as my wife doesn't dig on swine or red meat for that matter. She only eats the chicken/turkey and fish. She is pretty crafty though for a cracker and makes her own lumpia using turkey! Not bad actually.

Never had a Gewurz with Adobo, but that is a great option. I usually resort to a pinot as maverick suggested, and it pairs well. I'm just wondering if there might be something to pair better with all that vinager in there.

Beer always works as well, and even sauvignon blanc. So many options really, but who cares about pairing anyway! Wink

-mJ
quote:
Originally posted by indybob:
I've had Filipino food a couple of times, and liked it. But, I have to ask. Isn't our friendly neighborhood meat by-product, Spam an ingredient of some Filipino dishes? As I understand it, a relic of WWII days.


Next time you are in Hawaii, go to a local place and try a spam mosabi. 36% fat free Smile
My wife makes them on occasion, her version of comfort food. We sautee the sliced spam in Yoshida sauce and if we use Korean style nori, it is actually palatable to me.
quote:
Originally posted by Wayfarer:
quote:
Originally posted by indybob:
I've had Filipino food a couple of times, and liked it. But, I have to ask. Isn't our friendly neighborhood meat by-product, Spam an ingredient of some Filipino dishes? As I understand it, a relic of WWII days.


Next time you are in Hawaii, go to a local place and try a spam mosabi. 36% fat free Smile
My wife makes them on occasion, her version of comfort food. We sautee the sliced spam in Yoshida sauce and if we use Korean style nori, it is actually palatable to me.



Oooooo, I'm gonna have to take a big pass on that one, but thanks for the suggestion.

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