one filipino dish a week

grassfed, organic, free range, cage free, natural, hormone free, no antibiotics, local, locavore, sustainable, HFCS, factory farm, industrial organic, etc.

When I decided to become a conscious eater (unknowingly as I started this blog) the list above is only the tip of the iceberg of terms that I’ve encountered. And this whole time I’ve been thoroughly confused. Documentaries like Food Inc and King Corn and books like The China Study and Omnivore’s Dilemma only makes an essential activity like eating very complicated when you want to do it the “right way”. When the proverbial veil was taken away from my eyes it has become so hard to eat because the non-sustainable, hormone laden, processed food is everywhere. Even buying a pack of nuts has all sorts of preservatives that seem harmless but who knows?

To be a conscious eater you almost need an opt out button. Does that exist? Do I have to start growing my own food? What’s the balance between practicality, environmentally friendly, ad healthy?

Beef tapa is a good old breakfast standby for tapsilog but also perfect drinking food!

tapsilog

I’ve been wanting to make a Filipino style burger to make for this summer. So this is my first attempt in getting there. It came out pretty good. I used longanissa, ground beef, achara, and pan de sal for a bun.
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Did a little grilling for Father’s Day. Made some pork barbecue Filipino style skewered and fast grilled. I’ve posted a bbq before click here for that version.

Have you been doing any grilling this summer?

So it says episode 8 and 7 which one is it?? It’s 8! I’ll fix the video and re-upload.

In this episode, the video is raw and uncut where I cook adobong puti. In some text that I’ve read, soy sauce didn’t really come into play in the Filipino cuisine until the Chinese came so the “original” adobo wouldn’t have had soy sauce. But since that’s so long ago that the “standard” modern adobo is made with soy sauce. We’re taking it way back and making it without soy sauce. So I told my mom that I was making adobong puti. She asked what it is and I told her that it’s adobo without using soy sauce. She goes “Ohh it’s adobo americano” because it’s white. Oh mother.

Ingredients and procedures after the jump
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