Lasang Pinoy, Sundays #15: Foods of Gold
“You’ll forget the sun in his jealous sky; As we eat the foods of gold.” Hee hee. Sorry, Sting! I just had to borrow these two lines from one of your hit songs.
This week’s Lasang Pinoy, Sundays’ theme is “Fried/Golden”. Let’s face it, a lot of the best tasting, tummy tickling, finger-licking foods out there are the ones which are fried to a golden brown. Why? I don’t know really. Sad as it may seem, but there’s something about greasy, sinful food that just appeals to everyone who couldn’t care less about calories, fats and slimp pants. And that includes this blogger. Hee hee.
Here are some homemade goldies…
Camaron Rebosado (100% Made from Scratch)
Breaded Pork Chop (I used a storebought breading mix for this one!)
Here are golden food treasures from fastfoods and restaurants…
French Fries and Chicken Nuggets
Jollibee Fried Chicken (Give me some skin!)
Mixed Tempura
It’s a good thing that I’m still much too full to be craving any of the above listed food. That might not be the case a few hours from now. Hee hee hee.
Enjoy the rest of the weekend, y’all!
Fast Food, Guilty Pleasures, La.Pi.S., Pork, Poultry, Seafood | Comments (10)
Countyline BBQ On the Lake…Again
Whenever we have guests from out-of-town, there’s one BBQ place we are sure to take them to, Countyline BBQ. I’ve already posted entries about our binges at Countyline before. Hubby and I enjoy seeing the surprised reactions of our guests when the food arrives. That happens every single time! Hee hee.
Last Sunday, we invited Hubby’s friend from college to dinner at Countyline. He’s in Austin for a couple of days. We ordered our favorites, BBQ Beef Ribs and Baby Back Ribs. I keep huge they are. Even I am overwhelmed every time!
If I’m not mistaken, this is called the Big Daddy.
Beef ribs with three ribs already missing
And this is the Half Rack Baby Back Ribs…
Now that’s finger lickin’s good, ei?! The beef ribs and baby back ribs both came with a side of mashed potato, coleslaw and beans. Yum!
Beef, Pork, Restaurants | Comment (0)
La.Pi.S. #14: Colorful
We are often guilty of judging a food by the way it looks. In a buffet set-up, we are drawn to food that look good and are presented attractively. Often, color has a lot to do with our choice. We like shrimps that are bright orange, carved meat that have a hint of pink, and flan that is golden in its richness. That’s why it is such a let-down when food doesn’t taste quite as “beautifully” as it looks.
Here are my colorful food pics for this week’s Lasang Pinoy Sundays:
My niece, Macy, had a Masquerade Ball themed 7th birthday party two years ago. This is her vividly colorful cake…
*whistles* It’s almost prettier than my wedding cake! Hee hee.
This is the glazed ham from Abby’s 1st birthday party…
It’s almost a sin to slice it!
Aren’t they pretty? I say pretty enough for picture frames! Believe me when I say that they taste as good as they look. Promise. 
Desserts/Sweets/Baked Goodies, La.Pi.S., Pork | Comments (5)
Lechon de Leche
The last time I ever saw a whole lechon de leche was in December 2006. A good friend of ours gifted us with the erstwhile “star of Filipino feasts” as a going away present. :D Here in the US, lechon de leche is not very common, and for very obvious and understandable reasons. For one, it is very expensive. It costs more than $200.00.
At the double birthday celebration of a dear friend and his dad in Dallas last Saturday, we were thrilled when the lechon made its way to the dining table. Abby was double thrilled! She can’t quite believe that there’s a pig right smack in the middle of the dining table. Hee hee. She enjoyed the crispy skin of the lechon. So did I! I conveniently forgot that I’ve been avoiding pork since February. Oh well.
The lechon’s ears are missing. But nobody really cared. Hee hee.
It doesn’t taste nearly the same as the ones we have back home. But when you’re thousands of miles away from home, it’s easy to forget how the really good ones taste. 
Here are some lechon facts from Wiki:
Lechón (Tagalog: Litson and Cebuano: Inasal) is the Spanish word for suckling pig. In the Philippines, it connotes a whole roasted pig, lechón baboy. Chicken and beef are also popular. The process of lechón involves the whole pig/piglet, chicken, or cattle/calf being slowly roasted over charcoal.
Lechón is often cooked during national festivities (known as fiestas), the holiday season, and other special occasions such as weddings, graduations, birthdays and baptisms, or family get-togethers. The lechón is usually the highlight and the most popular dish of these events. It is usually served with a liver-based sauce. However, in some cases, it may be served Chinese style with steamed buns and a sweet plum sauce.
Another version of lechón, called lechón kawali, involves boiling then frying pieces of pork.
Leftover lechón in the Philippines is easily recycled into another delectable dish, Paksiw na Lechon. Paksiw na Lechon involves cooking the left-over Lechon by boiling it in vinegar making the meat moist and the skin very soft.
In Metro Manila, a popular place to purchase Lechon is La Loma, an area within the boundary area between Manila and Quezon City. Many restaurants selling Lechon year round can be found there.
Lechon Cebu is a very popular variety of the dish.
The typical Filipino method of roasting involves placing the pig on a spit and roasting it over charcoals while wiping the skin with a brush made out of leaves drenched in water and the pig’s own fat. This makes the skin “pop” and become crunchy.
The pig had always been the center of communal feasts in pre-Hispanic Philippines, and “Lechon” is the normal manner it is prepared
Pork | Comments (3)
Steamed Buns
I mentioned just a few posts down that Abby prefers Asian food, specifically, dimsum, for her school lunch. . Occupying top spot right now is siomai/shumai, which dislodged steamed buns, siopao, as we call it in the Philippines.
Roasted Barbecue Pork Steamed Buns
Since Abby started bringing siopao to school for lunch, 2 teachers have already asked me about them. Hee hee. They both asked me, on separate occassions, what these were called, what’s the filling and where do I buy them. Of course, I happily share the info with them.
We normally buy 2 varieties of siopao whenever we go to the Asian supermarket. We’ve so far tasted about 4 flavors and the roasted barbecue pork remains to be Abby’s favorite. So we always make sure we have that in the cart. It doesn’t taste bad at all. I was able to eat a few when I was still eating pork. ;) One wouldn’t have guessed it was bought frozen from the store. What we have yet to try though, are the ones with sweet fillings. Maybe we ought to sometime.
Will steamed buns reclaim the number one spot in Abby’s tummy tickler list for school lunch? Only time will tell.
Pork, Quick Fix | Comments (4)
PH #8: Time
This week’s photo hunt theme is “Time”. Here’s my take on it…
This is breaded pork chop cooked in just the right TIME.
And this…cooked waaaaaay over TIME! Tsk tsk!
I have another photo hunt HERE. More photo hunters HERE.
Photo Hunt, Pork | Comments (7)
