June 26, 2013

adobong sawa

Adobong sawa with chicharon balat ng sawa (python skin crackling) from Lamarang Steak & Seafood Restaurant in Cabanatuan City in Nueva Ecija province during one of my travels in central Luzon last summer of 2012
adobong sawa - (a-dó-bong sa-wá; Tagalog, Cebuano, Boholano, Bicolano, Ilocano, and Novo Ecijano exotic dish) [n.] python adobo; meat of python snake cooked adobo-style.

Adobong sawa can be prepared as masarsa (saucy) or pinatuyo (dry) kind of adobo.

I found this live sawa (python) on display at the entrance of Eagle Center in Malagos District, Davao City in April 2012
This python (actually there were several of them on display) at the Eagle Center in Malagos District, Davao City, is not for sale so you could take it home and cook into a delicacy. They are for the visiting tourists to experience how it feels to be hug by this constrictor reptile

A serving of flaked adobong sawa from the Lamarang Steak & Seafood Restaurant in Cabanatuan City in Nueva Ecija province during one of my travels in central Luzon last summer of 2012. This is cooked pinatuyo (dry) style.

Adobong sawa is an exotic delicacy in the Philippines and even considered by some as an aphrodisiac as it is thought to have a potent effect. There are those who experienced to feel the sensational warmness in the body after having this dish as pulutan (food served along with alcoholic drinks) in a drinking session.

June 22, 2013


This was when Compact Disc (CD) was still the popular file storage media. I found this CD-CD cracker from a stall in the Commercial Center of Tacloban City's downtown last summer of 2010.
CD-CD - (si-di si-dì; Waray [eastern Leyte] biscuit) [n.] cracker biscuit shaped like a CD or DVD disc.

At the end of baking, each piece is sprinkled with grains of brown or coarse white sugar that melted slightly and stuck on the surface of the CD-CD biscuit.
Packs of CD-CD biscuits on display for sale in the Commercial Center, downtown of Tacloban City last summer 2010. 
It can be eaten as is or paired with a cup of hot coffee, or a bottle of cold softdrink (soda)

Before, when CD was not yet invented, this cracker was just a small-sized disc and used to be called galyeta by the Warays of eastern Leyte. Yeah, it was the size of mini-disc. And yeah, it already had its donut hole then. The bakers eventually enlarged the size to match and make it to look like the real CD in the 90's till now.

orange egg barbecue

orange egg barbecue - (o-rens eg bar-bek-kyu; Ilocano [Cauayan City, Isabela] and Ibanag delicacy) [n.] hard boiled orange-colored eggs in barbecue stick

(a.k.a. egg barbecue in Ilocano [Cauayan City, Isabela])

I found this orange egg barbecue on display and ready for grilling on a roadside food stall in Cauayan, Isabela while on food hunting one evening last March 2013.

The chicken eggs or duck eggs are hard-boiled, shelled, and then soaked and boiled briefly in achuete water. If achuete water is not available, what is used is water tinted with yellow-orange food coloring.

When I passed by the public market of Alicia, Isabela I found these bags of bugok na itlog itik (rotten duck eggs). The eggs are already shelled, colored orange, hard boiled, and all ready for skewering into egg barbecue and grilling.
Grilling the orange egg barbecue on a roadside food stall in Cauayan, Isabela while food hunting one evening last March 2013

The tinted eggs are then skewered in bamboo barbecue stick and grilled till eggs are heated. Egg barbecue is served with a dipping of spiced vinegar. 

Grilling orange egg barbecue on intensely hot live charcoal in Cauayan, Isabela. This was my evening snack last March 2013
There are at least four kinds of egg barbecue depending on the kind of egg used:
  • fresh egg barbecue - using hard-boiled fresh chicken egg
  • binugok egg barbecue - using the shelled hard-boiled binugok egg or chicken egg that remained unfertilized after undergoing incubation period
  • penoy egg barbecue - using the shelled hard-boiled penoy egg (duck egg that remained unfertilized after undergoing the incubation period)
  • balut egg barbecue - using the shelled hard-boiled balut eggs

Cross section of orange egg barbecue served in sukang Iloko.  Also in the dipping bowl is pork barbecue
These pieces of egg barbecue in the public market of Alicia, Isabela are coated with breadcrumbs. They have to be deep-fried  with the bamboo stick before grilling.  The grilling is actually done to reheat the fried skewered orange eggs. Most often, grilling is skipped for those who cannot wait to bite.

June 20, 2013


A harvest of not-so-matured sawa pods being sold in the public market of Super in Cotabato City during one of my brief stay in the city in November 2010 
sawa – (sá-wà; Maguindanaon fruit/nut) [n.] lotus pod seed \lotus seed.
beno in Tagalog [Laguna Lake]  
An indigenous fruit having seeds with nutty kernels and is eaten raw as snack. Lotus plants are very much abundant in Tamontaka river, Rio Grande Mindanao river, Matampay river, and the vast swampy areas of Liguasan marsh and Libungan marsh of Maguindanao and Cotabato regions in the southswestern part of mainland Mindanao. 

The young pod of the fruit has a thick casing resembling like a halved cacao fruit or a cornocupia of protruding yellowgreen seeds. Or figure it out as a shower head.
Two Maguindanaon women in Cotabato City picking bunch of not-so-matured sawa pods for their kids

The ovaloid young lotus seeds need to be pulled out, its shell cracked open like peanut and its nutty, tender white kernel is taken out and eaten raw

The Maguindanaons would often give this to their kids and toddlers as nourishment

June 19, 2013


A serving of chopsuey at the Dwino's Grill in OzamisCity, Misamis Occidental during one of my travels in the southern part of mainland.
hopsuey – (tsàp-soy; Tagalog, Cebuano, Ilonggo dish; dw Chin. tsa-sui [various pieces]) [n.] stir-fried vegetable \stir-fried vegetables with seafood and meat.

An assortment of cut vegetables is stir-fried and mixed with seafood (shrimps, squid, fish fillet, etc.) and sliced meat (pork or chicken).

The kind of vegetables conventionally used in making this dish are wide cuts of repolyo (cabbage), widely sliced carrots, sayote (mirliton pear), cauliflower, sliced bell pepper, and sometimes with sliced tomatoes and green pods of beans, such as sitsaro (snow peas), sitaw (string beans), or Baguio beans.

A serving tray of chopsuey one summer day of May 2012 while at the beach resort of AcuaVerde in Laiya Aplaya, SanJuan, Batangas.
Its thick white sauce is made with water (or broth) stirred with some gawgaw (tapioca powder) and seasoned with patis (fish sauce) or oyster sauce.

This chopsuey seafood is of Sam's Fastfood & Bakeshop during my trip in May 2011 to Pagadian City of Zamboanga del  Sur also in the southern part of mainland Mindanao

Ocassionally, when available, chopsuey has young corncob, broccoli, mushroom, and coriander.

A Chinese-influenced dish that is now commonly found in Pinoy eateries and gatherings

June 8, 2013

lagat na puso

A serving of Aling Lucing's lagat na puso in Robinson Mall in the City of San Fernando, Pampanga.
lagat na puso – (la-gat na pú-sò; Capampangan dish; dw Capampangan lagat [sautéed] + puso [banana heart]) [n.] sautéed banana heart.

Try to cook this at home with the cooking procedure I wrote here.



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