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Old 03-13-2013, 09:24 AM
 
9,334 posts, read 19,466,841 times
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Quote:
Originally Posted by OyCrumbler View Post
Fermented shrimp paste I did like. Great stuff especially when used in a stir-fry for water spinach. Give it a shot, yea?
I've probably had it when going out for Thai or Malaysian food just did not know. I have a friend who won't touch fish sauce and we were in a Thai resto once and I could taste the fish sauce in the soup.. he liked the soup and I kept my mouth shut. LOL.
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Old 03-13-2013, 03:18 PM
 
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Philippine cuisine in the Grey Lady. Just two stars, but maybe that's good in the NYT world. But the reviewer doesn't appear blown away. I'd go try them, but someone would have to treat.
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Old 03-13-2013, 08:41 PM
 
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Originally Posted by stoutboy View Post
Philippine cuisine in the Grey Lady. Just two stars, but maybe that's good in the NYT world. But the reviewer doesn't appear blown away. I'd go try them, but someone would have to treat.
Here are a few more resto reviews from the NYT:
http://www.nytimes.com/2011/11/16/di...nt-review.html

On First Avenue, One Filipino Pop-Up Pops Up Next to Another - The Local East Village Blog - NYTimes.com
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Old 03-16-2013, 06:29 PM
 
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im filipina myself and i can say that filipino cuisine is more or less a hodge podge of southeast asian/spanish/japanese/chinese cuisines tamed by american tastes that preferred something less spicy and more sweet. if we werent colonized by americans, our cuisines would've been just as spicy as any vietnamese/thai/malaysian/indonesian cuisines. if thai cuisine has its french influence, filipino cuisine would've had more of the spanish influence.
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Old 03-16-2013, 08:00 PM
 
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Normally I would say there goes somebody blaming the Americans again, but it is true that with the exception of New Orleans (and the rest of southern Louisiana) and the American Southwest, American food for the most part is starchy, calorie laden, flavorless garbage. Still, it's no excuse for the Philippines. Being so close to all that amazing food, they should've known better...


Quote:
Originally Posted by zilam98 View Post
im filipina myself and i can say that filipino cuisine is more or less a hodge podge of southeast asian/spanish/japanese/chinese cuisines tamed by american tastes that preferred something less spicy and more sweet. if we werent colonized by americans, our cuisines would've been just as spicy as any vietnamese/thai/malaysian/indonesian cuisines. if thai cuisine has its french influence, filipino cuisine would've had more of the spanish influence.
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Old 03-16-2013, 08:10 PM
 
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Originally Posted by stoutboy View Post
Normally I would say there goes somebody blaming the Americans again, but it is true that with the exception of New Orleans (and the rest of southern Louisiana) and the American Southwest, American food for the most part is starchy, calorie laden, flavorless garbage. Still, it's no excuse for the Philippines. Being so close to all that amazing food, they should've known better...

well, it's true! the americans colonized us for almost half a century and with us being handed over to different nations and becoming a part of world war 2, we didnt really get to focus on developing our own cuisine. we were just trying to survive! we are not as ethnocentric as, say, asian indians, indonesians and koreans, so we really dont have that as solid of a tradition with food as those countries do.
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Old 03-17-2013, 10:26 AM
 
Location: San Francisco Bay Area
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Filipino food seems to have a larger component of fried food, than other Asian cultures. Some Filipino food has similarities to Chinese and Singaporean cuisines.
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Old 03-17-2013, 04:06 PM
 
Location: In the heights
22,149 posts, read 23,676,300 times
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Quote:
Originally Posted by zilam98 View Post
im filipina myself and i can say that filipino cuisine is more or less a hodge podge of southeast asian/spanish/japanese/chinese cuisines tamed by american tastes that preferred something less spicy and more sweet. if we werent colonized by americans, our cuisines would've been just as spicy as any vietnamese/thai/malaysian/indonesian cuisines. if thai cuisine has its french influence, filipino cuisine would've had more of the spanish influence.
How so? Why wouldn't the influences of the Spanish occupation last longer than any American influences especially given the very small amount of Americans who ended up living in the Philippines? Is there any documentation of Filipino cuisine being spicier prior to the arrival of the Americans?

Quote:
Originally Posted by stoutboy View Post
Normally I would say there goes somebody blaming the Americans again, but it is true that with the exception of New Orleans (and the rest of southern Louisiana) and the American Southwest, American food for the most part is starchy, calorie laden, flavorless garbage. Still, it's no excuse for the Philippines. Being so close to all that amazing food, they should've known better...
A lot of American fast food can be starchy, calorie laden, and/or flavorless but overall the US's actual traditional, non-chain regional cuisines can be very good especially the regional cuisines of the American South. Also, at the very least there's buffalo wings.
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Old 03-18-2013, 04:18 AM
 
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Originally Posted by ccm123 View Post
Filipino food seems to have a larger component of fried food, than other Asian cultures. Some Filipino food has similarities to Chinese and Singaporean cuisines.
I don't think its more fried than any other Asian cuisine.. They also do lots of soups.. but so do other Asian cuisines. The one thing that may be different is dessert.. there's a lot of Spanish influence in desert (e.g., flan)
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Old 03-20-2013, 05:57 PM
 
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Quote:
Originally Posted by OyCrumbler View Post
How so? Why wouldn't the influences of the Spanish occupation last longer than any American influences especially given the very small amount of Americans who ended up living in the Philippines? Is there any documentation of Filipino cuisine being spicier prior to the arrival of the Americans?



A lot of American fast food can be starchy, calorie laden, and/or flavorless but overall the US's actual traditional, non-chain regional cuisines can be very good especially the regional cuisines of the American South. Also, at the very least there's buffalo wings.
we may be more spanish-influenced subconsciously, but our more conscious orientation is toward US influence. we tend to consciously/deliberately imitate american ways more than we do the spanish ways because we looked to the americans as our heroes from the spanish regime. i admit i haven't seen any documentation of some sort, but the more localized dishes we have (the less popular ones) tend to be spicier (like the ones in the bicol region) than the more national/popular ones (like adobo).
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