-Foodaholic-

[maxpedition]

Uyy...ayos toh sir james ah!

Tamang tama kay tm hehe...

hahaha astig to paboritong pulutan namin to nung college days.... ang tawag namin tuna ala vomit para medyo sosyal... pero in fairness lakas maka wala ng tama allo na pag spicy ung century parang inaabsorb kasi nung skyflakes ung alcohol tapos na cocoat nung oil ng tuna ung skimura para di agad malasing...

[Heathcliff]

 Infamous Food Urban Legends in the Philippines

We Filipinos just love our urban legends. They’re the ultimate cautionary tales, so it’s no wonder that some of the most widespread ones involve another thing Pinoys are passionate about: food.

No one really knows where these urban legends come from. All we know is that before we had viral memes, we shared riveting stories through good old word-of-mouth. And with each re-telling, they’ve evolved into different, often scarier versions.

The following are just a few of the food myths being whispered about in the darkest corners of your neighborhood carinderia.

Cat Siopao

The allegation that cat meat is used as siopao filling is among the most famous (and most enduring) urban legends in the Philippines. It’s become so ingrained in our culture that whenever we eat a bad siopao, we joke that someone’s pet kitty must have gone into the steamed bun.



Where did it come from?

It is said that the streets of Binondo teemed with cats during the 1970’s. They were apparently attracted to the garbage generated by the area’s flourishing restaurants. Some disgruntled racist must have thought that the Chinese, being very resourceful businessmen, would eventually turn the cats into a cheap and sustainable raw ingredient.

Meanwhile, another theory claims that it was a meat shortage during the war that forced people to be less choosy about their sources of protein.

Dog Pares (Dog Stew)

Not to be outdone by its feline rival, man’s best friend also figures prominently in urban folklore. While some of our countrymen actually eat dogs, local myth also tells us that we may have been unwitting participants of the practice- courtesy of our favorite sketchy paresan (eatery).



Where did it come from?

As with cat siopao, the abundance of stray dogs on our streets probably gave rise to this rumor. Some overly imaginative guy probably thought that an unscrupulous carinderia owner must have butchered some of the mongrels to lower his food costs.

. Formalin-Soaked Calamares

For those acquainted with Manila’s University Belt, the mouthwatering smell of freshly-made calamares in the streets is a familiar one. Imagine the horror of regular patrons like me when the squid fritters were rumored to be contaminated with formalin. Needless to say, I never bought them from the street vendors again.



Where did it come from?

My guess is that the neighboring carinderias and fish ball carts weren’t too pleased with how well the calamares stalls were doing. So they might have whispered that the fried rings were so cheap because they were China’s surplus squid, soaked in formalin to prevent spoilage. This rumor was later disproved on Imbestigador, where they found out that the things were actually infested by yeast and mold. Isn’t that a relief?

Jollibee Worm Burgers

Unless you’re one of those who were raised to avoid fast food, you’ve probably had a good ole’ Regular Yum. Well, according to legend, those Jollibee burger patties are 70% worm meat. If that were true, then let me just say that worms don’t taste so bad!



Where did it come from?

The fast food industry really exploded in the Philippines during the early 90’s. Again, the culprit behind this nasty piece of gossip was the tight competition amongst the fast food companies during that time. Allegedly, things got so bad that a few Jollibee stores had to be closed (because no one wanted to eat worm burgers anymore). This might explain why Jollibee burgers are now advertised as being 100% beef – despite them tasting otherwise.

Kentucky Fried Rat

This legend has many variations. A hungry customer takes out some fried chicken from KFC. She eats some in the dark (a cinema in the most popular version, her car in another), and wonders why the chicken is hairy and foul-smelling. When she investigates in a well-lit room, she is horrified to see that she’d been munching on a rat. Cue in the Psycho theme.



Where did it come from?

This urban legend became very popular in the 90’s, and at least 2 people have told me that they know someone who experienced it firsthand. In some versions, the customer just finds a rat tail. In others, she munches on a full-grown rat, covered in the Colonel’s signature blend of 11 secret herbs and spices. I have a hunch it might be rooted in the same mud-slinging campaign that allegedly plagued popular fast food chains at the time.


Unfortunately, it seems as if these food-related urban legends all seem to be a consequence of ruthless competition. What better way is there to turn a food-loving populace from a certain restaurant, apart from spreading such nasty stories that prey on their worst fears?


Credits to the original source....

[naruto789544]

hehehe... and we still say meoww whenever we eat siopao... it has something to do with the mamonluk and hongning competition way back the 70's... for some time, the sales of siopao was affected then...

[jamesbond]

ALIGUE RICE




Mga Sangkap:
5 cups Cooked Rice (yung long grain mas mainam...jasmin rice ang gamitin...)
3 tbsp. Taba ng talangka (crab fats available in bottle)
5 cloves Minced garlic
3 tbsp. Olive oil
2 Eggs beaten
Salt and pepper to taste
1 tsp. maggie magic sarap (optional)
2 tbsp. parsley (finely chopped)

Paraan ng Pagluluto:
1. Sa isang non-stick pan, i-prito ang binating itlog sa kaunting olive oil. Hanguin sa isang lalagyan.
2. Ilagay ang natitira pang olive oil at igisa ang bawang hanggang sa mag-golden brown ang kulay.
3. Ilagay ang taba ng talangka. Timplahan ng asin at paminta. Halu-haluin.
4. Ilagay ang kanin at maggie magic sarap. Haluin na mabuti haggang sa ma-coat o kumulay na ang taba ng talangka sa lahat ng kanin.
5. Hanguin sa isang lalagyan at ilagay sa ibabaw ang ginayat na nilutong itlog at parsley.
Ihain habang mainit pa.

[naruto789544]

hahaha astig to paboritong pulutan namin to nung college days.... ang tawag namin tuna ala vomit para medyo sosyal... pero in fairness lakas maka wala ng tama allo na pag spicy ung century parang inaabsorb kasi nung skyflakes ung alcohol tapos na cocoat nung oil ng tuna ung skimura para di agad malasing...

hehehe... kami naman with empi lights naman ginagawang appetizer yan... but your analysis seems logical sir...

[lovemarie]

Let's tour kitchens around the world.....

[jamesbond]

  i think all the readers and followers of this thread will agree with me now.... the last articles posted by the thread starter herself are par excellence... why? well, the thread was supposed to focus solely on food menus, food preparations and the like, now that she has injected various eating rules and traditions of various countries i say it was a stroke of genius on her part... well done madam... you're treating your readers to a new level of food entertainment... truly worth following...

ON TOPIC: mukhang lahat ata ng rules na yan mam na-break ng mga pinoys hahahaha.... well, iba't iba talaga mga kultura ng mga bansa... nice!

[naruto789544]

agree.. this is one of the thread i always watch for... re your observation sir @jamesbond, i think it has something to do with our diversified culture and upbringing...

[lovemarie]

Eating around the world ....[/size][/font]

[jamesbond]

"do not flip the fish while eating"... yep.. it's an old custom i've learned from a Chinese friend... +like po yan mam...

[naruto789544]

bottoms up on every serving of served wine... i think i'll get drunk... hehehe...

[jamesbond]

LENTEN TREATS



Tuna Lumpiang Shanghai

INGREDIENTS:
1 can (184 gms.) tuna caldereta, drained
1/3 cup carrots, finely chopped
1/3 cup spring onions, chopped
2 tbsps breadcrumbs
1 egg
1 tbsp soy sauce
1/3 tsp ground black pepper
6-8 sheets lumpia wrapper


DIRECTIONS:
In a bowl, combine first 8 ingredients. Mix well. Scoop about 3 tablespoons filling into each lumpia wrapper and make a thin line at the end. Roll wrapper and seal with water. Repeat until filling is consumed. Fry in hot oil until golden brown. Chop into 2-inch lengths and serve hot with banana catsup. (Makes 6-8 servings)



CHEESE STICKS

INGREDIENTS:
1 pound Velveeta or cheese of choice
12 pieces spring roll wrappers
oil


DIRECTIONS:
Cut cheese into thin, long strips. Freeze for about 15 to 20 minutes.

Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond. Place cheese on middle of wrapper. Fold bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining cheese and wrappers.

In a skillet over medium heat, heat about 1 inch deep of oil. Add spring rolls seam side down in batches, if necessary, and fry, turning once or twice, for about 1 to 2 minutes or until golden brown and crisp. Remove from pan and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.

[lovemarie]

uy salamat po dyan sa recipes sir james .... tamang tama para Lunes!

Lasheng kung lasheng sa Georgia sir naruto hahaha!

[jamesbond]

and Italians love drinking wines after a meal. . . . . 

more. . . .

[jamesbond]

  semana santa na kaya nangingilin ako. . . . .  Ebi tempura na lang. . . . .