Showing posts with label street food. Show all posts
Showing posts with label street food. Show all posts

September 28, 2014

chicharon buchi

A serving of chicharon buchi or buchiron with a dipping of sukang Iloko from a participating food stall during the launching of Mercato Centrale's Mezza Norte in Trinoma, Quezon City - May 3, 2013.

chicharon buchi /tsi-tsa-rón but-tséTagalog delicacy; dw Span. buche [crop]  [n.] crisp fried chicken crop.

also spelled as tsitsaron butse in Tagalog 
a.k.a. butse, butse chicharon, butseron or buchiron in Tagalog

Buchi is the Tagalog word for the chicken crop or craw of fowls and other birds. It is the small pouch-like gullet of fowls and birds, a part of the esophagus where freshly swallowed food is temporarily stored for later digestion in the gizzard or for regurgitation as when feeding the nestlings.

It is also in the butse that swallowed food is lightly fermented or softened by gland secretions before it passes through the gizzard for grinding. 

Pinoys would collect butse, clean it thoroughly then deep fry it to become chicharon also known in Tagalog by the same name, butse or chicharon buchi.

Because you can harvest only one butse for each chicken, several dozens of chickens have to be slaughtered to get a heap of this another Pinoy favorite pulutan. The mass production of fast-growing chickens provides an ample supply of chicken crops as another by-product of chicken meat. Pinoys transformed this what used to be a waste and dirty offal into a tasty and sought street food in the country.

Chicharon buchi is also called butse, butseron, or buchiron in Tagalog. Butseron is the short name for butse chicharon, (likewise, buchiron is from buchi chicharon) with the chicken crop usually split open or cut lengthwise into halves and fried until browned and crisp.


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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.  Sharing and giving away is happiness to me.  If you are pleased and happy with what I am doing, just smile and share the happiness we have in the PHILIPPINE FOOD ILLUSTRATED. I feel energized every time my blog becomes one of the reasons why you are happy and smiling. 

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June 22, 2013

orange egg barbecue

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

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


Other local name: 
  • a.k.a. egg barbecue in Ilocano [Cauayan City, Isabela]

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, water tinted with yellow-orange food coloring is used.

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 at a roadside food stall in Cauayan City, Isabela while on a food hunting one evening last March 2013.

The tinted eggs are skewered in bamboo barbecue sticks and grilled until eggs are heated well. Egg barbecue is served with a dipping of spiced vinegar. 

Grilling orange egg barbecue on intensely hot live charcoal embers. This was my evening snack in Cauayan City, Isabela (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 an 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 with sukang Iloko.  Also in the dipping bowl is pork barbecue
These pieces of egg barbecue, being sold in the public market of Alicia, Isabela, are coated with breadcrumbs. They have to be deep-fried  along with the bamboo stick then grilled afterward. The grilling is actually done to reheat the fried skewered orange eggs. Most often, grilling is skipped for those who cannot wait to bite.


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



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.  Sharing and giving away is happiness to me.  If you are pleased and happy with what I am doing, just smile and share the happiness we have in the PHILIPPINE FOOD ILLUSTRATED. I feel energized every time my blog becomes one of the reasons why you are happy and smiling. 

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. I will search for more and continue to share my findings. It is my pleasure to rediscover the known and least known things or the unheard ones and put them here for everyone to find, learn, and treasure. 

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Edgie Polistico 

February 12, 2011

walkman


walkman /wok'-man/ (Tagalog delicacy) [n.] pig's ear barbecue

Other local names:

  • a.k.a. taenga ng baboy BBQ or tenga ng baboy BBQ in Tagalog. BBQ here is read as "barbecue".

Walkman is a popular colloquial name for tainga ng baboy barbecue from the 1980s until the early 2020s. 

The ears of pigs are scalded, shaven well, and the outer skin scrapped off. This process is often done while the slaughtered pig is still at the abattoir. But barbecue makers would and must clean it further well. 

The cleaned ears are then sliced into bite-size and soaked in the marinade for at least an hour or allowed to stand overnight in the refrigerator. The marinade could be a simple solution of vinegar, soy sauce, pounded peppercorn, and crushed cloves of garlic. The flavor could be enhanced by adding some muscovado or brown sugar, juice calamansi juice (Philippine round lime), and laurel leaf. 

The marinated ears are then skewered in sharp-pointed bamboo stick, then grilled over red-hot charcoal embers, occasionally turned over, and basted with basting sauce, oil, or with the remaining marinade, until the barbecue are seared.

Pig's ear BBQ got its colloquial name “walkman” after it alluded to that an iconic pocket-size portable-listening gadget popularly known by the same name "Walkman," paired with a set of wired earphones, first invented in Japan in 1979 and reached the United States in 1980 and into the Philippines a year later. The Sony Walkman of Sony Corp went popular in the Philippines in the early 80s and was a fad in the streets of Metro Manila and then to the rest of the country. It was then that tainga ng baboy BBQ (pig's ear barbecue) was named walkman alluding with a jest to one's ears that listen to Sony Walkman.
 
Eventually, the popularity of the Sony Walkman gadget and the walkman barbecue waned when iPod was introduced in 2001 and then the iPhone in 2007 which eventually put Sony Walkman away as a thing of the past as years went by. Walkman as a colloquial name for Filipino pig's ear barbecue also faded its usage in the co-terminus with the Sony Walkman gadget. Filipinos gradually forget walkman and the barbecue got back its vernacular name tainga ng baboy BBQ and that is what it is fondly called again now. 

Tenga ng baboy BBQ of Victoria's Grille. I got this at the Mercato Centrale one weekend at the Bonifacio High Street parking area in Bonifacio Global City (The Fort), Taguig City.

Cooking tip
To help soften the meat of the BBQ, add the marinade with few drops of extracted juice from pounded ginger roots or the extracted whitish resin that comes out from the skin of pricked fresh green papaya fruit. These extracts can also be used in stewing or braising hard-to-cook meats. It will effectively loosen the meat off the bones and the tissues to separate. 



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All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.




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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. 


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 

January 21, 2011

penoy


penoy/pé-noyTagalog [Metro Manilan, Lagueño and Bulaqueño), Batangueño, Cebuano, Boholano, Waray, Ilonggo, Bicolano, Ilocano, Pangasinense, and Capampangan egg/delicacy; dw Tag. balut [wrap] + pino [fine] > Pinoy [Filipino] [n.] unfertilized duck egg.

Other local name:

  •  a.k.a. balut penoy in Tagalog


It is a duck egg that remains unfertilized after undergoing the incubation period.

The unfertilized duck egg has no yolk formation when screened through the candling process or that procedure where each egg is held against a lighted candle (old method) or electric bulb (modern method).

The unfertilized eggs are sorted out as the by-product in the production of balut sa puti and then kept warm in rice husk for several days before they are sold as a hardboiled eggs.

Instead of having a semi-fully developed chick, a penoy egg would only produce a mass of plain white and yellow embryos. Thus, when boiled, the white portion would solidify and the yellow mass would just coagulate.

There are two kinds of boiled balut penoy: the masabáw (soupy) and the tuyô (dry).

The masabaw is produced by keeping duck eggs in rice hay or incubating them for up to 12 to 13 days. When boiled, masabaw is not actually soupy but rather very moist, creamy, and a bit slimy that can be slurped readily after having sprinkled with a pinch of salt or doused with spiced-up vinegar.

When incubated further for a day or more, the penoy egg would become tuyô or quite dry and appear to be like an ordinary boiled chicken egg only that the white and yellow parts of the embryo are not holding any regular shape, sometimes it appears semi-scrambled.

Penoy egg would become tuyô or quite dry and appeared to be like an ordinary boiled chicken egg only that the white and yellow part of the embryo are not holding any regular shape, sometimes it appears semi-scrambled.

To easily distinguish masabaw from tuyo, vendors would put a distinguishing mark on the shell of balut penoy. For the masabaw, a straight vertical line is drawn around the shell, or sometimes the letter “S” is written for sabaw (soup) or “M” for masabaw (soupy). A crosswise or spherical line is drawn around the egg to indicate that balut penoy is tuyô.

A douse of vinegar and a sprinkle of salt are the usual condiments used when eating balut penoy.

Due to the limited supply of duck eggs, commercially produced brown chicken eggs are now fast becoming a substitute for making balut penoy which is called penoy itlog manok or pinoy in Visayas.

However, there are mischievous balut penoy makers who would pass on the white chicken eggs as brown chicken eggs by putting light brown artificial coloring on the shells of white chicken eggs, such as dipping them in coffee

Photo shows balut penoy sold on the stall of a sidewalk vendor under the viaduct in Alabang, Mutinlupa City. The eggs with no markings are balut sa puti. Shown also in the photo is a bottle of spiced vinegar and container that holds grains of salt. Vinegar and salt are the usual condiments used when eating balut

Crossing spherical line or a line drawn across around the egg would indicate that these penoy eggs are tuyo.


A straight vertical lines are drawn for the masabaw. Sometimes, letter “S” is written, which stands for "sabaw"
A bucket of shelled penoy readied by a night vendor under the pedestrian overpass along Zapote Road in Alabang, Muntinlupa City. These would be dipped in orange-color batter, then deep fried to become kwik-kwik.
Opinions as to whether or not penoy is Haram (forbidden) in Islamic law differ from various schools of thought

It is unclear if this unfertilized egg is just similar to a fresh chicken egg that can be taken as food.  

There are those who would say that considering the chick and its blood is not yet formed in the egg, penoy can be taken as food because only those animals that are not killed without slaughtering and their blood are considered Haram. 

To be safe, it is advisable to ask first if the person to whom the penoy egg would be served would accept it gladly.


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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.



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

 

December 21, 2010

cotton candy


cotton candy   /ko-ton ken-di/ dw Eng cotton + candy) [n.] spun sugar

Threadlike fibers of melted sugar spun into a fluffy mass (as if like cotton fibers) twined around a bamboo stick, most often colored pink, sometimes in yellow or orange. On rare occasions, it is made of blue, violet, and green.
 
 

Pink is the most commonly used coloring in making cotton candy. Perhaps it has something to do with why young kids, particularly girls, are attracted to it like the ones being sold at the Rizal Park in Inopacan, Leyte.



Cotton candy is produced by a specially designed mechanical spinner. Using a small funnel, the rotating canister in the middle is filled with white sugar that is previously mixed well with a few drops of artificial food coloring. 

Underneath the canister is a hidden pressurized (hand-pumped) petroleum gas burner. The canister is rotated by a pedal or a crank installed underneath the rolling cart. The canister keeps on rotating until the sugar is heated and started to spurn out cotton-like threads. The cotton candy is then collected by swirling around a thin bamboo stick such as a bamboo barbecue stick (sans the pointed end to avoid accidents for children).

A cotton candy maker peddles the stuff along the busy 21st Street in West Rembo, Makati City.

In the provinces, cotton candies can be seen in small towns during special occasions at places where people would gather around, usually in public places. This one is in Inopacan, Leyte on its annual town fiesta. Originally, cotton candy is popular to kids and often seen in the peryahan (a transient village for watching circus and other amusenent fair)

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.




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. We need 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

balut


balut - /ba-lùt(Tagalog [Metro Manilan, Lagueño and Bulaqueño), Batangueño, Mindoreño, Cebuano, Boholano, Waray, Ilonggo, Masbateño, Bicolano, Ilocano, Pangasinense, Itawis, Ibanag, and Capampangan, Surigaonon, and Zamboangueño delicacy) [n.] boiled fertilized egg of itik (mallard duck), approximately 16 to 19 days old of incubation with the almost fully developed embryo or chick inside the shell.

Other local name:
  • a.k.a. balut sa puti in Tagalog

The cooked duck embryo of a fertilized duck egg is so-called balut sa puti because the biggest part of the embryo is still wrapped in egg white, fondly called by Pinoys as bato (stone) being the toughest part of balut that would require a lot of chewing to fully masticate it. 

The famed balut sa puti is in the center stage among the pulutan (food served with the wines) when the classy Planet Grapes of Tuscany, McKinley Hill in BGC introduces their concept of pairing world-class wines with Pinoy street foods themed as "wine meets street food." Here, a hard-boiled balut egg becomes the centerpiece.

A table setting of  Planet Grapes' "wine meets street food" with balut egg as the centerpiece on each plate.
Balut has found also its way on classy food stalls such as this bucket of balut  eggs offered to customers at daytime Mercato Centrale in Bonifacio Global City (BGC - The Fort), Taguig City

Removing the shell before your eyes under an open light is not for the weak at heart. It is suggested that you eat balut without looking at the egg content, or better yet eat this while hiding in the dark.


Balut is eaten by first cracking an opening at the tip of the egg by tapping it lightly against a hard surface. Using the finger, the shards on the cracked portion are removed to expose the veiny thin film that would easily peel off or burst open, further exposing the watery content (amniotic fluid) of balut. More often, the thin film on the side would adhere and peel off with the shard of the shell. A pinch of salt is then sprinkled into the hole and/or doused with a little amount of vinegar. 

More often, balut is cracked and opened only on the top side, then a pinch of salt is sprinkled all over the exposed boiled chick. The juice (amniotic fluid) is then slurped or sipped out.

The juice (amniotic fluid) in the egg is immediately sipped out or slurped to savor the taste. When drained, the rest of the shell is cracked open and discarded to expose the whole content of the balut

Sprinkling more salt or dousing more vinegar may be needed before biting or mouthing the whole content of the balut


For those who cannot brave the sight of the veiny yolk and the hairy dead chick, it is advised to take balut at night or in a dark room or unlighted places. This probably is the reason why balut is popularly sold and available in the streets at night. 



Balut is not unique to the Philippines, as it can be found also in other Asian countries where it is known to have another name and is served or eaten with different condiments. 


Balut is high in protein and is valued by Pinoys for its nutritional benefits, considered by most locales as vigor enhancing delicacy and as an aphrodisiac.  

Click the image for you to find out why it is advised that you eat this delicacy at night or under the cover of darkness. Disgusting for some. It's yucky but yummy exotic food for those who have tried it.

Balut is sold in almost all cities and big towns all over the Philippines. In Bacolod City, the egg is always kept warm over a steamer that is also used in heating boiled peanuts.
In Guadalupe Nuevo (Tulay), Makati City, workers would stop to buy and eat balut from a sidewalk stall beside the Guadalupe wet market.

Vendors and bargain hunters in Divisoria of Tondo, Manila are also offered the delicacy.

Balut has no marking - Marking boiled eggs with a distinctive line or mark using a pencil or pentel pen is done to easily distinguish balut sa puti from the balut penoy, such as this tray of balut with a bottle of spiced vinegar sold on the sidewalk under the viaduct in Alabang, Muntinlupa City. The marked eggs are the balut penoy, while the unmarked ones are balut sa puti

Production of balut is also done now in other provinces throughout the country where eggs of itik are available. 

The famed balut in Pateros of Metro Manila no longer originates in this town after duck farming was wiped out by the intrusion of modern development in Metro Manila. 

Most duck eggs used in making balut in Pateros are now sourced from the duck raisers in Pampanga, Bulacan, and Nueva Ecija provinces. 


Due to the limited supply of duck eggs, commercially produced brown chicken eggs are now fast becoming an alternative to making balut, known as balut itlog manok.  

While in Cebu City, balut is available day and night at the Fuente Osmeñia Park.

Balut eggs can also be served in several ways. It can be cooked in tomato sauce to become balut caldereta or balut afritada, or in a soup like a balut a la pobre, and as paste or spread for bread, as in balut pate.

Though considered a delicacy by some Pinoys, balut is considered unclean or filth by the followers of the Islamic faith and is Haram (forbidden) in Islamic Laws because it comes under the heading of eating maytah, or that the animal has died without being slaughtered properly. 

Eating maytah is definitely Haram according to Islam. Thus, balut should not be served to Muslims so as not to offend or insult them.

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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. We need 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

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