3 FILIPINO DISHES I HAD IN SINGAPORE

Awhile back in the Island state Singapore i was invited for lunch at the home of Capt. Umali down at Tempanis. Up on the menu was good Filipino dishes that i've not had for quite some time now. Before getting to the details of the meal.. here is a nice view of the apartment where they stay...this for sure will add to one's appetite when having a nice view won't you agree...if may sound irrelevant to the topic of the post...but heck am just padding up to write something to make the layout look better hahaha... (It's my blogg right)

Okay back to the superb lunch...as i was saying served were 3 dishes that i've not had in years, the dishes to mention were "Ginataang Tilapia", "Adobong Manok", and "Sinigang na Bangus".

Ginataang Tilapia (Singapore, Malaysia pronounced as Talapia) is a south western tagalog dish famous from the Bicol region. The fish is cooked in a gravy of coconut milk that is excellently simmered in low heat till the gravy is thickens and the fish succulently just nice. The dish also flavored with young ginger and chillies (Espadang Sili) tagalog (halapeno) and some may add Kang Kong or Sawi. For those who like it spicy like me, i'd prefer the (siling labuyo) tagalog, (chili padi) Malaysian

Adobong Manok is a tagalog dish which is Spanish influenced in origin is prepared from chicken, beef or pork or a combination of all. Adobo is the Spanish word for seasoning or marinade, the noun form is used to describe the actual marinade or seasoning mix, and the term used for a meat which has been marinated or seasoned with an adobo is referred to having been adobada. Although ingredients and preparation of the dish has gone through many changes over the years also the region where the adobo is from. The traditional way it is prepared is to slowly cook the meat in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns.

Sinigang na Bangus (Milk Fish) is a dish famous for the variety of ingredients one can use as well as for its taste. Sinigang is typically sour and is most often likened to Thailand's tom yam soup without the lemon grass. It is commonly prepared by using crushed tamarinds to provide the sourness to the soup and other stuff is added like Kang Kong, tomatos, brinjal, and onions .. the soup is brought to a boil and the fish is added and simmered to cook.

Having all this dishes for lunch was just fantastic...i'm sure you would agree if you guys know what im talking about.. but well if you are unfamiliar with the dishes i can always send you the recipe for you to try it out. Or the easiest way is to drop by a Filipino reasutant if you there is one you could find. When in visiting the Philippines (Manila) i recommend you can try all 3 dishes at a restaurant called Kamayan ... they offer authentic Filipino food.