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Request for a new thread: Mexican-Filipino culinary connections
Hello! This is my first ever post to this group.
HISTORICAL. During the couple of hundred of years of the Galleon Trade between Manila and Acapulco, the importation by Mexico of Filipino shipbuilders, Mexican and Filipino sailors jumping ship in each other's country usually with matrimonial intent, and the formal governance by Spain of their colony Las Islas Filipinas via Mexico, plus the deportation from Mexico to the Philippines of an entire tribe of Olmecas who ****ed of the Spaniards, it would be impossible not to have a very healthy exchange of recipes and the inevitable adaptation of ingredients in each culture's cooking. GASTRONOMICAL. There is a very old city in the Philippines, in Pampanga Province, called Mexico and pronounced the Mexican way. This information is not just in passing, but to point out that Pampangueños have a very strong passion for cooking (and eating), definitely stronger than in other regions. Many Filipinos who formally earned the title of *Chef* are Pampangueños. GEOGRAPHICAL. The Philippines is subtropical and just off the coast of mainland Asia on the Pacific side, so there are many ingredients and spices available there not originally found in Central America but got imported into Mexico. Also, the almost daily rains in the tropics produce common fruits of gigantic proportions. UNIQUENESS. For example, the avocados in Mexico and North America will be just about the size of the seed of a tropical avocado. Tropical papayas tend to be about two feet long and just over a foot in girth, their seeds the size of peas. There are over ten varieties of edible bananas in the Philippines, but the plantains there, I think, were transplanted from Mexico. There is tamales in the Philippines, but it's wrapped in banana leaves just like the Oaxatlan (sp?) tamales, and made with glutinous rice meal instead of corn meal. INTERMARRIAGE. Adobo and palapas are reputedly of Philippine origin; adobo is the unofficial national food of Filipinos. The word "palapas" is an adaptation of "palaspas," which are the palm fronds brandished by Filipinos at the church courtyard for blessing by the priest after Easter Sunday mass. It is also the name of a holiday dish very similar to the Mexican palapas. DILUTION. It should also be noted that due to centuries of trade with China, Japan, Indonesia, Malaya and Polynesia/Micronesia, Philippine recipes transferred to Mexico long ago may have strong oriental and Pacific Islands overtones that Mexican gourmets may not realize, such as the hundreds of way to use and eat coconut--both the fruit and the tree itself. I could go on and on, but would like to read what others could contribute to assuage my curiosity. Please post links and printed references. I'll keep on adding in my responses whatever I could glean from old Filipino folks (who, until the American conquest, spoke Spanish AND cooked Spanish style) in my responses to others' posts. But before I forget, Filipinos who settled in Mexico during the Spanish colonial era were called "Chinos" and that, I think, is what their descendants are still called, albeit inaccurately, to this day. They may provide many golden nuggets to this thread if anyone knows any one of them. All this yada-yada is making me hungry. I'd better attack my camarones rebosados and push 'em down with Cerveza San Miguel and Tecate Beer. [Please don't be offended by my screen name. It's been around Usenet for more than ten years.] DSP |
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Request for a new thread: Mexican-Filipino culinary connections
On Jun 26, 10:07�am, Dirty Sick Pig > wrote:
> All this yada-yada is making me hungry. *I'd better attack my camarones > rebosados and push 'em down with Cerveza San Miguel and Tecate Beer. Camarones rebosados are breaded shrimp. If you saw that dish on the wall menu in a taqueria, it would be called camarones panados or something like that. Did Filipinos ever grow wheat to make flour? http://www.acomerbien.net/recetas/re...hp?Receta=1449 |
Posted to alt.food.mexican-cooking
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Request for a new thread: Mexican-Filipino culinary connections
On Jun 26, 10:07?am, Dirty Sick Pig > wrote:
> Adobo and palapas are reputedly of Philippine origin; > adobo is the unofficial national food of Filipinos. http://www.filipinofoodrecipes.net/adobo.htm Filipino style adobo can be spiced up with ginger, but ginger just doesn't taste the same as a chile pepper.? |
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Request for a new thread: Mexican-Filipino culinary connections
Rechazador de Disparates wrote:
> On Jun 26, 10:07�am, Dirty Sick Pig > wrote: > >> All this yada-yada is making me hungry. �I'd better attack my camarones >> rebosados and push 'em down with Cerveza San Miguel and Tecate Beer. > > Camarones rebosados are breaded shrimp. If you saw that dish on the > wall menu in a taqueria, it would be called camarones panados or > something like that. You'll find this hard to believe, but camaron rebosado despite its Spanish name is considered Chinese food by Filipinos. Nobody makes them at home! Chinese restaurants there use tempura batter instead of bread crumbs. This is basically the same shrimp preparation in sweet-and-sour shrimp found in U.S. Chinese restaurants. Filipino cooks will rarely consider disguising the taste and appearance of fresh seafood with batter or bread crumbs. It's all in the marinade, broth, sauces, dips, and oil used for frying. Only coconut shell charcoal will do for special grilled dishes! Fresh seafood to Filipinos mean the fish, crustaceans, shellfish and squids are still alive by the time they get to the sink for prepping, so I can say they're a little bit snobbish about seafood freshness. Of course there are fish that die the moment they leave the water so there's one exception to the rule. But it is nice for seafood lovers to live on 7,000+ islands with the South China Sea to the left and Pacific Ocean to the right. (Now I want some escabeche!) > Did Filipinos ever grow wheat to make flour? Yes, just enough to support a baking industry and exotic recipes, and other industries calling for flour. Flour is rarely stocked in homes. Rice flour and corn flour are preferred. Excess trigo production is.....food for prize pigs! I don't think wheat is indigenous to the islands and it must be a transplant. It's rice, arroz, and more rice! We have an arroz caldo dish - rice and chicken chunks in rice gruel, flavored with ginger, lightly roasted garlic, scallions and spices. Some regions substitute boiled tripe for the chicken. You will start to notice how most Filipino dishes have Spanish names, as well as the ingredients and utensils used. > http://www.acomerbien.net/recetas/re...hp?Receta=1449 Thanks for the link, and for responding. My next contribution will be Filipino lechon, and I have eaten it side by side with Mexican Lechon. As advance information, Mexican lechon with the fat and meat scraped off leaving just the skin.....is what Filipinos would call "chicharon" although there are at least five other varieties of Filipino chicharonnes. More on the bar chows later. DSP |
Posted to alt.food.mexican-cooking
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Request for a new thread: Mexican-Filipino culinary connections
Rechazador de Disparates wrote:
> On Jun 26, 10:07?am, Dirty Sick Pig > wrote: > >> Adobo and palapas are reputedly of Philippine origin; >> adobo is the unofficial national food of Filipinos. > > http://www.filipinofoodrecipes.net/adobo.htm > > Filipino style adobo can be spiced up with ginger, but ginger just > doesn't taste the same as a chile pepper.? Filipinos for some reason are wary of ginger but do make good ginger tea. It's used sparingly, and there's a deep yellow-gold variety used for presentation and food coloring. But when it comes to garlic, Emeril Lagasse will approve and applaud. We use TONS of the stuff! As for spicing it up, we have a small chile pepper called "labuyo" which is common in Southeast Asia and is used in everything. All other peppers are decorative. Labuyo is so nasty that a breed of fighting cock was named after it. The little bomblet is featured as well in lots of old folks' sayings and modern smartypants insults. I will compare its heat to the bigger Thai and Chinese Schezuan pepper--which must be roasted like habanero. The labuyo pepper is never grilled nor roasted because that will be like discharging pepper spray into a closed room. It is crushed or chopped and used fresh. It can also be pickled in cane vinegar. Some people boil it in sweet coconut milk but I've never had the courage to try it. My labuyo pepper for each mouthful is literally the size of a pinhead, cut from as far forward towards the tip as possible. |
Posted to alt.food.mexican-cooking
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Request for a new thread: Mexican-Filipino culinary connections
On Wed, 27 Jun 2007 06:34:49 GMT, Dirty Sick Pig
> wrote: >As for spicing it up, we have a small chile pepper called "labuyo" which >is common in Southeast Asia and is used in everything. All other >peppers are decorative. Labuyo is so nasty that a breed of fighting >cock was named after it. The little bomblet is featured as well in lots >of old folks' sayings and modern smartypants insults. According to what I just read the Sili Labuyo (Bird’s Eye chilli) comes in at around 80,000-100,000 Scoville units which puts as just about as hot as the lower end of the habanero. http://www.marketmanila.com/archives/sili-chilli http://www.answers.com/topic/thai-pepper |
Posted to alt.food.mexican-cooking
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Request for a new thread: Mexican-Filipino culinary connections
On Jun 26, 11:00�pm, Dirty Sick Pig > wrote:
> You'll find this hard to believe, but camaron rebosado despite its > Spanish name is considered Chinese food by Filipinos. *Nobody makes them > at home! *Chinese restaurants there use tempura batter instead of bread > crumbs. *This is basically the same shrimp preparation in sweet-and-sour > shrimp found in U.S. Chinese restaurants. Rebozar (culinary) to dip (in batter, eggs, or bread crumbs) Consiste en cubrir el alimento con harina o pan rallado y, opcionalmente huevo, para que forme una capa crujiente y que evita que el interior quede seco. Si solo lleva harina se denomina "a la andaluza". Si lleva huevo y harina se llama "a la romana". Con pan rallado y huevo se habla "de empanado". Cuando se usan mezclas de harina, algun emulsionante (bicarbonato, por ejemplo) y algun l�quido (uno tipico es la cerveza) se habla "de rebozados" en general. Uno de ellos se llama "gabardina". Otro tipo de rebozado es la base del tempura japones, que fue una aportacion de los jesuitas portugueses a la gastronom�a japonesa. Gabardina (cloth) gabardine; (overall) raincoat Gabardine - a smooth durable twilled cloth esp. of worsted or cotton Rebozo (mantilla) shawl, mantilla |
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Request for a new thread: Mexican-Filipino culinary connections
shawn wrote:
> On Wed, 27 Jun 2007 06:34:49 GMT, Dirty Sick Pig > > wrote: > >> As for spicing it up, we have a small chile pepper called "labuyo" which >> is common in Southeast Asia and is used in everything. All other >> peppers are decorative. Labuyo is so nasty that a breed of fighting >> cock was named after it. The little bomblet is featured as well in lots >> of old folks' sayings and modern smartypants insults. > > According to what I just read the Sili Labuyo (Bird’s Eye chilli) > comes in at around 80,000-100,000 Scoville units which puts as just > about as hot as the lower end of the habanero. I am deeply in love with my tongue because it's the only one I have. I refuse to test this 80K-100K figure so I'll take your word for it. But I know what you say about habanero; a friend from San Antonio, Tx gave me a 1-1/2 quart Bell jar of tightly packed roasted habaneros in brine and I barely used the first 1/2" from the top. That was over two years ago so I'm good to go until mid-century. Until then I hang on to his nice antique jar. :-) > http://www.marketmanila.com/archives/sili-chilli > http://www.answers.com/topic/thai-pepper Thanks for these "hot" links! |
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Request for a new thread: Mexican-Filipino culinary connections
On Wed, 27 Jun 2007 16:46:48 GMT, Dirty Sick Pig
> wrote: >shawn wrote: >> On Wed, 27 Jun 2007 06:34:49 GMT, Dirty Sick Pig >> > wrote: >> >>> As for spicing it up, we have a small chile pepper called "labuyo" which >>> is common in Southeast Asia and is used in everything. All other >>> peppers are decorative. Labuyo is so nasty that a breed of fighting >>> cock was named after it. The little bomblet is featured as well in lots >>> of old folks' sayings and modern smartypants insults. >> >> According to what I just read the Sili Labuyo (Bird’s Eye chilli) >> comes in at around 80,000-100,000 Scoville units which puts as just >> about as hot as the lower end of the habanero. > >I am deeply in love with my tongue because it's the only one I have. I >refuse to test this 80K-100K figure so I'll take your word for it. But >I know what you say about habanero; a friend from San Antonio, Tx gave >me a 1-1/2 quart Bell jar of tightly packed roasted habaneros in brine >and I barely used the first 1/2" from the top. That was over two years >ago so I'm good to go until mid-century. Until then I hang on to his >nice antique jar. :-) > You know I find it strange. Some times I can easily handle habaneros, and other times I find Jalapenos too hot. I will say that I got a bunch of dried habaneros a few years back and found that those weren't that hot, and made a nice addition to a pot of chili. I'm one that believes in adding chilis (powder or fresh) to a dish for the taste and not just going for the burn. It reminds me of this Thai place I used to go to with a bunch of guys I worked with. One day an Indian guy (by ethnicity since he was either total raised in the USA or mostly) went with us. They served most dishes with a variety of heat levels from no heat, to a 1 (low heat) up to a 5 (crazy hot.) Me and this guy ordered the same dish, but I got it at a 1 and he went for a 5. He said that the heat doesn't bother him. Needless to say that was way too hot for him. LOL. It was funny looking at the two plates as mine just had a slight tinge of brown too it and his was totally brown due to the spices. I tried a bit of his dish and the spices just overwhelmed the taste of the dish. That's why I stuck with my level 1 heat since it provided some spice while still allowing you to enjoy the taste of the underlying dish. >> http://www.marketmanila.com/archives/sili-chilli >> http://www.answers.com/topic/thai-pepper > >Thanks for these "hot" links! LOL. You are welcome. |
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Request for a new thread: Mexican-Filipino culinary connections
"Dirty Sick Pig" > wrote in message news:0Jbgi.2374$YS.1641@trnddc03... > Hello! This is my first ever post to this group. > ---snip for brevity--- > All this yada-yada is making me hungry. I'd better attack my camarones > rebosados and push 'em down with Cerveza San Miguel and Tecate Beer. > > [Please don't be offended by my screen name. It's been around Usenet for > more than ten years.] > > DSP My culinary 'gusto' is basically Mexican, and tropical Mexican at that. I love a Mango de Manila, thrive on avocados and corn based anything. But I also have great admiration for some 'Filipino' goodies. Back when I had my own machine shop I let my secretary, a Filipina, lead the company July 4 party. We got a pig, shoved a shaft up it's you know what, put the shaft on uprights, built a good fire and while my foreman and I sipped tuba and beer during the night, took turns turning the shaft (and the pig) until dawn's early light. The ladies went to work making poi, rice, other goodies too many to mention since a Filipino day of eating consists of at least 20 dishes including the roast pig. Now that I'm in Chula Vista, otherwise known as Chula Juana for our Siamese joining with Tijuana, I still hanker for a good mango de Manila... Tell us more! |
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Mango de Manila del Mejico! [ Request for a new thread: Mexican-Filipinoculinary connections]
Wayne Lundberg wrote:
> "Dirty Sick Pig" > wrote in message > news:0Jbgi.2374$YS.1641@trnddc03... >> Hello! This is my first ever post to this group. >> > ---snip for brevity--- > >> All this yada-yada is making me hungry. I'd better attack my camarones >> rebosados and push 'em down with Cerveza San Miguel and Tecate Beer. >> >> [Please don't be offended by my screen name. It's been around Usenet for >> more than ten years.] >> >> DSP > > My culinary 'gusto' is basically Mexican, and tropical Mexican at that. I'm really interested in how Mexican food adjusted to the tropics! > I love a Mango de Manila, thrive on avocados and corn based anything. But I > also have great admiration for some 'Filipino' goodies. I would gag if you tell me you can eat one Philippine avocado all by yourself. As for corn-based Filipino food, I can only think of charcoal broiled, roasted, boiled and lately, microwaved whole ears of corn. There is one corn-rice-cocomilk gruel dish, but it calls for canned cream of corn. Ginataang (boiled in coconut milk-"gata") Mais (who needs a translation) is an in-between-meals goody designed to spoil any appetite left for lunch or dinner. There is only one island, Cebu, where corn is really the staple and not rice. Everywhere else rice reigns supreme. > Back when I had my own machine shop I let my secretary, a Filipina, lead the > company July 4 party. We got a pig, shoved a shaft up it's you know what, > put the shaft on uprights, built a good fire and while my foreman and I > sipped tuba and beer during the night, took turns turning the shaft (and the > pig) until dawn's early light. The ladies went to work making poi, rice, > other goodies too many to mention since a Filipino day of eating consists of > at least 20 dishes including the roast pig. I already promised to start a sub-thread on Philippine and Mexican lechon laid side-by-side. Still working on it, there will be pictures! Poi is Hawaiian, a paste made from the root of taro. If the cook doesn't know his or her stuff, you simply die. Taro is not poisonous, but improper processing and cooking can turn it toxic. It's also good for making permanent fences, archs and trellises. > Now that I'm in Chula Vista, otherwise known as Chula Juana for our Siamese > joining with Tijuana, I still hanker for a good mango de Manila... > > Tell us more! The term "Mango de Manila" almost caused a diplomatic rift between the Philippines and Mexico just over a year ago! This mango variety is the best the Philippines has to offer, and probably the best in the world. However, it's called "mangang kalabaw" in the Philippines, which is irreverent and unsavory to the unwary. Kalabaw is Asia's tractor, the water buffalo (carabao), and produces piles twice as big as a cow's. Water Buffalo Mango doesn't sound so cool and appetizing in any language including Filipino. Water Buffalo Mango has a sub-variety called Susong Dalaga (maiden's tit). A dwarf variety is called Supsupin (suckable) <sigh>. Anyway, the main buffalo here, I mean, beef, is Mexico's branding of Mexican-grown fruit as manila mangoes, with Mexico arguing strongly that "manila" (not "Manila) has long ago evolved into an adjective, and there are available worldwide such things as manila paper, manila bags, manila hemp, manila rum, manila rope, and manila men (NOT mail order husbands but more on this on a thread on Louisiana shrimp). Of course Mexico was taking advantage of a term not technically true, but the term "manila" no longer belongs exclusively to the Philippines. It's just like "hola" that no longer belongs exclusively to Hispanics and "shalom" that no longer belongs to Jews, but to the whole world. Other examples are "Aloha" and "matey." The Philippine government's reply was to cite champagne as an example of a term which cannot be used on a bubbly unless it was produced in the Champagne Region of France, and a host of other examples. However, this practice and the other examples used by Manila are enforceable under international treaties, the main ingredient lacking in Manila's arguments. Naturally, it lost "manila," but I can't really see any damage done. As I see it, Mexico is inadvertently helping the Philippines promote one of its most exported fruits and foreign exchange earner--fresh, candied, sun dried, juice, nectar, canned, bottled, mashed, and for Filipinos overseas, green pickled. Mexico only exports fresh mangoes and no other forms or by-products. And Mexican manila mangoes can't even come close to Philippine manila mangoes in size and sugar content. Must be the soil and water combination. Side by side, there can be no competition. Only the shape and profiles are the same. As an aside, Philippine mangoes have long been banned in the U.S. (only) as a possible--but NEVER proven--carrier of exotic tropical insects. I think this is more an industry protective rather than a disease control measure. So, enjoy your Mexican manila mangoes, probably the only fruit good enough to warrant heated diplomatic exchanges between capitals and almost caused Mexican and Filipino ambassadors all over the world to quit talking to each other. |
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Request for a new thread: Mexican-Filipino culinary connections
shawn wrote:
> You know I find it strange. Some times I can easily handle habaneros, > and other times I find Jalapenos too hot. I will say that I got a > bunch of dried habaneros a few years back and found that those weren't > that hot, and made a nice addition to a pot of chili. Fresh, canned and bottled jalapeños vary in their heat factors. Just like apples, there are sweet McIntosh and bland McIntosh. I think it all depends on the suppliers' suppliers and where the peppers were grown and how the growers pampered their crop. There are also more than one variety of jalapeños, if I'm not mistaken. > I'm one that believes in adding chilis (powder or fresh) to a dish for > the taste and not just going for the burn. It reminds me of this Thai > place I used to go to with a bunch of guys I worked with. One day an > Indian guy (by ethnicity since he was either total raised in the USA > or mostly) went with us. They served most dishes with a variety of > heat levels from no heat, to a 1 (low heat) up to a 5 (crazy hot.) I'm just a Tabasco kind of guy, from my Bloody Mary to my huevos rancheros. Anything stronger than Tabasco requires more beer and that's not good for business. > Me and this guy ordered the same dish, but I got it at a 1 and he went > for a 5. He said that the heat doesn't bother him. Needless to say > that was way too hot for him. LOL. It was funny looking at the two > plates as mine just had a slight tinge of brown too it and his was > totally brown due to the spices. I tried a bit of his dish and the > spices just overwhelmed the taste of the dish. That's why I stuck with > my level 1 heat since it provided some spice while still allowing you > to enjoy the taste of the underlying dish. There are dishes in the Philippines where hot peppers are the main ingredient. Never tried them so I can't comment, but man, those are things you don't want to sniff! |
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