Help pls..need suggestions or opinions ...? honest answers pls asap?

Question

im currently working here in s.korea and my closest friends here wants to come with me when i'll visit philippines .. i live in central luzon,nueva ecija it's approximately 3 hrs from baguio and 2 hrs from banaue..i want to show them the best of what our country could offer..i would appreciate really if you could give me specific place and food to offer hehe ...thanks

(and as of now im thinking of things or delicacies that they can bring back here in korea

Answer 1

6 plantain, ripe and each cut lengthwise

12 spring roll wrappers, non-translucent or 12 egg roll wrappers or lumpia skins

3/4 cup dark brown sugar

6 slices jackfruit, cut lengthwise (optional)

1 teaspoon cinnamon (optional)

1/4 cup water

1 teaspoon starch

1 cup oil, for deep frying

Directions

1place a sliced banana 1 1/2 inch from the bottom edge of a spring roll wrapper, sprinkle it with some sugar and cinnamon, and top it with a sliced jack fruit.

2seal the sides and roll the wrapper, sealing the top as well with water/starch mixture.

3In the meantime, heat oil in non-stick wok(so sugar doesn't stick) until it's sizzling hot with the leftover sugar and fry the wrapped bananas until it's golden brown, spooning (or use spatula) the sugar from the pan on the wrapper to give it a bit of caramelized coating.

4Drain on paper towels or sieve.

5Serve while still warm and the wrapper's crunchy.

1/4 cup water

1/3 cup cornstarch

2 cups coconut water

1 cup sugar

2 cups shredded young coconut (buco)

1 teaspoon vanilla

1 8-inch double-crust pie shell

1 egg white

Directions

1Preheat oven to 375 degrees F.

2Put the 1/4 cup water and cornstarch into a saucepan and mix with a spoon to combine.

3Stir in the coconut water and sugar and bring to a boil.

4Cook, stirring constantly, over medium to low heat until thick.

5Add the shredded buco and vanilla and cook 3 more minutes.

6Cool buco mixture slightly and put into piepan that has been lined with bottom pie crust.

7Top with upper pie crust, seal edges and flute decoratively.

8Brush with slightly beaten egg white to glaze (some will be left over- do not use more than necessary), and make a few cuts in the top crust to let steam escape.

9Bake at 375 degrees 25 to 30 minutes, or until the crust is golden brown.

1 1/2 cups dried mung beans

1-1 1/2 cup onion, finely chopped

2 tablespoons vegetable oil

1/2 teaspoon salt

2 tablespoons fresh gingerroot, peeled and finely minced

1-2 small fresh chili pepper, minced

5-6 garlic clove, minced

14 ounces coconut milk

1 tablespoon soy sauce

2 cups finely chopped chard leaves

Directions

1Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.

2While the beans are cooking, saute the onions in the oil with salt.

3When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.

4Add the coconut milk and simmer for 5 more minutes.

5Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.

6Remove from heat and serve (I like it with rice).

1 (3 lb)  roasting chicken, cut into serving pieces

1 1/2 cups apple cider vinegar

6 tablespoons garlic, finely minced

1/2 cup soy sauce

1 teaspoon fresh ground black pepper

2 bay leaf (optional)

1 tablespoon whole black peppercorn

1 tablespoon brown sugar (optional)

1 (12 ounce) can coconut milk

salt or patis

Directions

1Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).

2Boil mixture on stovetop until chicken is tender.

3Preheat Broiler.

4Remove chicken from sauce and broil until browned.

5Reduce sauce to half over medium heat.

6Pour over chicken.

7Serve hot with sticky rice.

2 lbs pork butt, cubed (combination of lean meat and fat)

3 cups of sweetened pineapple juice

1/4 cup light soy sauce

1/4 cup white vinegar

1/2 teaspoon oregano

salt and pepper

1 head garlic, minced

1/4 cup brown sugar

2 pieces bay leaf

4 tablespoons soybean paste

1 cup of ground peanuts

1 tablespoon oil

1 medium onion, chopped

Directions

1In a large pot or casserole, sautee garlic and onion, add the pork cubes and brown on all sides. Brown in batches if necessary.

2Return the brown pork pieces to the pot, add pineapple juice, soy sauce,vinegar, garlic, oregano, salt & pepper,sugar & bay leaf.

3Cook and simmer for 1- 2 hours over medium heat or until the pork is tender. Keep adding liquids (water, stock or pineapple juice) if necessary.

4Add in soybean paste and ground nuts and cook until sauce thickens.

5Serve hot.

3-5 lbs pork leg (front or hind including the knuckles)

1 (12 ounce) bottle Sprite (or 7-UP)

1 1/2 cups water

1 tablespoon salt

1/2 teaspoon baking soda

2 tablespoons fish sauce (patis)

2 tablespoons flour

1 teaspoon msg (optional)

oil, for deep-frying

2-3 cups water (or enough to cover the pata for boiling)

DIPPING SAUCE

3/4 cup vinegar

1/4 cup soy sauce

1 medium onion, diced

2 garlic clove, crushed and chopped

1 small red chili pepper, chopped

salt and pepper

Directions

1Clean pata and slit skin (3-4 slits on both sides) without cutting bone.

2Place in a deep pan with a tight cover.

3Add water, 7 Up and salt. Bring to a boil after 15 minutes, add baking soda. Baking soda will hasten the softening of the pata’s skin. Continue cooking for another hour or until tender. If water dries up and pata is not yet done, add another cup of water. Drain when done.

4Hang for 1 day or place in refrigerator overnight to make skin dry. Before frying, brush with patis (fish sauce) and sprinkle with flour generously.

5Deep fry until crispy and golden brown. Put off heat and pour 1/4 cup water. This will make the skin more crispy.

6ENJOY!

7*Prep and cooking time doesnt include drying the leg all day or overnight.

1 1/2 teaspoons salt

1 1/2 cups granulated sugar

4 teaspoons cream of tartar

3/4 cup softened butter

2 cups bread flour

2 cups cake flour

1 tablespoon baking powder

1 tablespoon vanilla extract

1 cup warm water

10-20 drops yellow food coloring (as needed)

28 ounces sweetened condensed milk (2 cans)

1/2 cup vegetable oil

Directions

1Combine salt, sugar, cream of tartar and soft butter in the bowl of an electric mixer.

2Blend for 4 minutes at lowest speed.

3Stir together in a separate bpowl the bread flour, cake flour, and baking powder.

4Stir together vanilla, water, yellow color and condensed milk in another small bowl.

5Add wet and dry ingredients along with oil alternately to mixer until it forms a smooth batter.

6Fill well-greased muffin cups with 1/2 cup batter per hole.

7Bake for 22 minutes at 375°F.

8Allow to cool for 5 minutes then turn out onto wire racks to finish cooling.

1 teaspoon garlic, minced

1 onion, sliced

1 sprig fresh parsley, chopped

1 carrot, shredded

200 g jicama, chopped

200 g cabbage, chopped

100 g snow peas

100 g green beans

1/2 cup chickpeas

150 g firm tofu, diced

1 teaspoon salt

2 teaspoons peanut butter

1 tablespoon food coloring

1 teaspoon sesame oil

1 tablespoon canola oil

Directions

1- In a wok, heat oil and fry the garlic, onion, and parsley

2- Add the jicama, carrots, snow peas and green beans then simmer for 3 minutes or until cooked and tender

3- Add the cabbage then simmer for 2 minutes.

4- Add the peanut butter and the salt

5- Add the food coloring (according to desired dullness of color).

6- Add the tofu and the chickpeas then simmer for 1 minute.

3 lbs roasting chicken, cut up

2 tablespoons cooking oil

2 tablespoons fresh ginger, grated

3 garlic clove, crushed

1 medium onion, sliced

2 tablespoons patis (fish sauce)

1 teaspoon salt

5 cups water

2 cups papaya, cut into 1-inch cubes

1/2 lb pepper leaves

Directions

11.In a saucepan,heat oil over medium heat.saute ginger,garlic and onion for 2 minutes.add chicken and saute until chicken colors slightly,about 10 minutes.season with patis and salt.add water and papaya,bring to a boil.

22.Lower heat,simmer 30 minutes or until chicken and papaya are tender.(unripe papaya has papain which helps tenderize meat and aids in digestion).Add pepper leaves,taste and correct seasoning.cover and remove from heat.let stand for 5 minutes to allow pepper leaves to cook from soup's heat.

33.Zucchini or chayote may be used instead of green papaya.