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.

Related posts:

Balut

Penoy

Balot itlog manok

Ebun a barag

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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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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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sawa

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 edible water plant/fruit) 1. [n.] sacred lotus (sc.name: Nelumbo nucifera, Gaertn.) \oriental lotus 2. [n.] lotus pod and its seeds \lotus seed.

Other local common names:

• beno or baino in Tagalog-Lagueño [Laguna Lake].
• pagusi in Surigaonon  [Mainit Lake] of Surigao del Norte and in Cebuano-Agusanon (Agusan del Norte).
• sukaw in Ilocano [Paoay Lake].
• kulatot in Pangasinense.
• lingaling in Ibanag (Cagayan Province).

 

A fruit of indigenous sacred lotus that grows in the ponds, marshes, swamps, and lakes of Maguindanao and adjacent towns and provinces. The fruit has seeds with nutty kernels that are eaten raw as a snack. Lotus plants are very much abundant in the 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 southwestern part of mainland Mindanao. 

This lotus plant is native of Asia, particularly of Indochina (Mainland Southeast Asia) and adjacent other countries of South East Asia. Probably of  prehistoric introduction to the Philippines.

The young pod of the fruit has a thick casing resembling that of a halved cacao fruit or a cornucopia of protruding yellow-green seeds. Simply, figure it out as a showerhead.

Two elderly Maguindanaon women in Cotabato City picking bunch of not-so-matured sawa pods for their grandkids.

The ovaloid young lotus seeds need to be pulled out, its shell cracked open like a peanut and its nutty, tender white kernel is taken out and eaten raw. It tastes like that of a boiled young peanuts.

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

Are lotus and water lily the same?

 

Let it be known, and to set it clear, that lotus and water lily are two different kinds of aquatic plants. Yes, they are not the same. The  Maguindanaon sawa is a kind of lutos and not a water lily. 

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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 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.

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. 

Thank you for the encouragement and enthusiasm. 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 with 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

chopsuey

A serving of chopsuey at the Dwino's Grill in OzamisCity, Misamis Occidental during one of my travels in the southern part of mainland.

 

chopsuey – /tsàp-soy/ (Tagalog, Cebuano, Ilonggo dish; dw Chin. tsa-sui [various pieces]) [n.] stir-fried vegetable.

These stir-fried vegetables can also be added to seafood and meat at will.

An assortment of cut vegetables is stir-fried and mixed with seafood (shrimp, 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) added with some gawgaw (tapioca powder) or corn starch that is pre-dissolved in lukewarm water then added and stirred in the dish 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.

Occasionally, when available, chopsuey has young corncob, broccoli, mushroom, and coriander added to the ingredients.

This dish is a Chinese-American-influenced dish that is now commonly found in Pinoy eateries and gatherings.

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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 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. 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. 

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

 

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.

You can cook at home with the cooking procedure I wrote here.

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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 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. 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. 

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

rellenong ampalaya

rellenong ampalaya - /rel-ye-nong am-pa-la-yá/ (Tagalog dish) [n.] stuffed bitter gourd.

 

Other local name:

• relyenong apalya or relyenong apalia in Capampangan.

The ampalaya (bitter gourd) is cut at one end or into halves and the seeds and pulp are removed and then stuffed with a mixture of ground meat (pork, beef, or chicken), sautéed in minced spices and grated carrots, and with the optional slices of a hard-boiled chicken egg, then coated with a batter of mixed flour and beaten chicken egg, then fried until golden brown.

To serve, the rellenong ampalaya is sliced into thick pieces and doused with sweet chili sauce or tamis-anghang (sweet and spicy hot) banana catsup.

 

Related posts:

How to cook rellenong ampalaya

Paria

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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. 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. 

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. 

Edgie Polistico

natak

natak – /na-t'k, na-tâk/ Maguindanaon pith & flour) (a.k.a. natek or natuk in Maguindanaon) [n.] pounded sago palm pith.

A crudely pounded and processed pith of sago palm tree (Metroxylon sagu). It is used as the source of starch or flour ingredient for use in the making of Maguindanaon sindol, or their version of minatamis na guinataan of assorted chunks of root crops, rice, and ripe plantain.

Natak in the Cotabato City's Super Market (not Supermarket).

Natak in Cotabato City's Super market.

Natak is mixed with water and shaken in a plastic bag. The milky white juice it produced is strained and the water is used as thick broth in cooking sindol.

Natak is sometimes sold in the public market of Cotabato City stuffed in woven sago palm pouches.

The browned and darker natak palm wrapper is made with strips of old sago palm, while the greener or lighter colored natak wrapper is from young sago palm.

Natak is also processed to become flour. To do it, natak is mixed with enough water to cover it, then stirred, strained, and the milky water produced is set to stand undisturbed in the container for about a day or until sago sediment would totally settles at the bottom. The liquid that floats on top is decanted or scooped out and discarded away. The sediments are collected, put in a strainer to drip dry then sundried, crumbled, and sieved to become a very fine sago flour. 

The flour produced is further dried thoroughly by sun drying again under intense sunlight or by heating and stirring it in a pan heated on medium fire, keeping it away from getting scorched or from becoming browned. When very dry, sago flour can be stored for a year or two.

The flour produced is used in making pastries or as a thickener in lugaw or ginataan, or made into sago pearls, or added as an extender to sweetened boiled rice (sweet porridge or congee).

Natak in the Cotabato City's Super Market, a public wet market of the city.

A Maguindanaon vendor selling natak in Cotabato City's Super market.

The collected flour is dried thoroughly by sun drying under the intense heat of the sun or by heating and stirring it in the pan on medium fire, keeping it away from getting scorched or from becoming browned. When very dry, it can be stored for a year or two.


Personal notes:

I just realized after my many interactions with our Muslim brethren in Mindanao and in Metro Manila that some vowels in their spoken language that they normally don't pronounce. Natak is one of them. Maguindanaons would pronounce it as /na/t'k/, with the silent "a" in the second syllable. In particular, the Maranaos are also fond of keeping  "u" and "e" silent in their language.

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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