wild chili ale

wild chili ale – /wayld tsi-li a-le/ Tagalog  beverage; dw Eng. wild + chili + ale)  [n.] chili-flavored craft beer. Chili beer.

 

a.k.a. chili beer in Tagalog

Craft beers are those manufactured in a craft brewery (a.k.a. microbrewery), a brewery that produces a small amount of beer. Craft beer brewery in the country actually uses imported grains (barley, hop, etc.) for brewing.  For chili beers, the wild chilies are sourced locally that may include our very own intensely spicy hot siling labuyo (Philippine bird's eye chili).  Other ingredients, such as sugar, yeast, water, and herbs can also be sourced locally.

The label suggests this beer is served better with those familiar Pilipino delicacies.

A bottle of Bicol Express Wild Chili Ale served for sampling during the McKinley Hill Beer Festival in 2014 at the Venice Piazza in McKinley Hill, Bonifacio Global City (BGC), Taguig City. Other craft beers are the (+63), a single hop IPA beer that represents Philippines using the Philippine international telephone country code +63, and the Poto Pale Ale. All three craft beers are manufactured by the Great Island Craft Brewery in Parañaque City, Metro Manila.

Related posts:

Siling labuyo

Taguto

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ginataang bilo-bilo

ginataang bilo-bilo - (gi-na-ta-áng bi-lo-bí-lo; Tagalog sweet) [n.] rolled balls of ground rootcrops and peanut with condensed milk cooked in coconut milk and sweetened with sugar. 

Similar delicacy:

• alpajor in Navotas, Malabon, Laguna and in Metro Manila

The root crop (kamote [sweet potato], cassava, yam, etc.) is washed, peeled, and ground, mixed with condensed milk and ground peanut (or peanut butter). The mixture is blended well to become like dough, then it is cut into tiny pieces and rolled in the palms to become tiny balls (the size of play marbles). The balls are then cooked in gata (coconut milk) and when boiling starts, sugar is added to sweeten the bilo-bilo. 

It can be served hot or cold. 

It tastes like mashed potato with yema (a candy made of condensed milk with egg yolk).

Ground malagkit na bigas (glutinous rice) may also be added to the ground root crop to help bind the dough balls and hold the shape when boiled.     

Ginataang bilo-bilo made with ube (purple wild yam), sold at a food stall in Pateros in Metro Manila.

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Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico

ampao

ampaw – /ám-paw/ [n.] puffed rice \pop-rice. 

 (also spelled as ampaw)

Home-made ampao is made of bahaw rice that is sun-dried and then fried to puff. 

Special or commercialized ampao is processed using long-tubular steel with a cover designed like that of a pressurized cooker, installed with a safety device that would prevent the lid from catapulting as soon as it is opened under high pressure. The rice grain and a small amount of cooking oil are put into this cooker, covered tightly, and cooked under heated pressure on a stove. After several minutes of heating and shaking, the lid of the pressurized cooker is loosened at once and the rice would pop aloud as soon as the pressure is released. The sudden release of pressure makes the rice grain pop and become puffy as it enlarges the size of each grain in a snap. 

The popped rice is then blended with melted sugar or caramel. The sugar-coated puffed rice is either shaped into ampao balls (the size of a tennis ball) in different colors using food coloring or molded into big rectangular shapes and sliced into blocks or bite-size bars. 

 In Carcar, Cebu, and in Western Samar, a slice of rectangular ampao is topped with a whole piece of roasted peanut. Unlike the ampaw mentioned above, the ampao Carcar is made of cooked rice that is then dried and fried crisp

A bite of ampao nga may mani from Western Samar. 

A similar ampaw na may mani from Carcar, Cebu and it is called ampao Carcar.

Ampao Carcar bought in Cebu City

Unwrapping pinyato (ampao with minced peanut) from Western Samar

A man peddling ampao balls along EDSA in Munoz, Quezon City; An old lady selling ampao balls at the foot of a footbridge along Commonwealth Avenue in Batasan, Quezon City.

Ampao balls sold along the sidewalk under the viaduct in Alabang, Muntinlupa City; Ampao balls sold at Plaza Miranda in Quiapo, Manila by a grandma and her grandson.

Ampao balls from a sidewalk stall in Bicutan, Taguig 

Related posts:

Buti-buti

All photos by Edgie Polistico in this blog are copyrighted. ALL RIGHTS RESERVED.

See Index of Entries here

If you liked this post and our site, share it.

Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.

Tell us what other topics you would like us to write, share, and discuss about.

For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico