Why is Philippine cuisine so.... umm... primitive?

[makyong]

how about Papaitan? the original ilocano version.
subukan mo cathy. . . . .

I don't think Miss Cathy can handle it.😂 Sabi ng Tito kong puti, what's this, a goat sh*t?😖

[MR_BIG18]

how about Papaitan? the original ilocano version.
subukan mo cathy. . . . .

Its better to served with other dishes, eating it as is, medyo mapait, used to be my weekend treat, until gout came knocking on my door.

[BratPAQ]

Miss ko na tuyo, although Cathy is right it's too salty. You have to eat it with rice and tomato to lessen the salt.

Speaking of salty fish. My friend bought me this danggit from Cebu thats not as salty as danggit here in Manila. Sometimes I eat it with bagoong just to get some flavor. I think they call it "daing". How can I find those in Manila?

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[_Cathy_]

Cebu danggit is so good (and quite expensive)! I eat with tomatoes and salted egg.

Chicharon carcar is to die for. I think my BP went up when I ate so much.

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[yebo]

I've never tried that ata. Yan yung may bile diba When it comes to Filipino food I love bicol and ilocos food.

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the "real" papaitan does not use bile. it uses the contents in the first few inches of the big intestine. its "papait" is actually liquid sh!t. sabi sa amin nuon bata pa kami pag easter sunday kailangan mo kumain nyan (the beef papaitan version) kasi pag hindi mabibingi ka. pag late ka na pumunta sa palenke you get the contents further down the line.

[WallyWest]

How does one know the "real" thing when each region has its own take of every Filipino dish? Everyone claims theirs is "the authentic".

Tapatalked

[yebo]

How does one know the "real" thing when each region has its own take of every Filipino dish? Everyone claims theirs is "the authentic".

Tapatalked

e sabi naman ni chua "original ilocano version" so we are talking of the dish papaitan from the ilocos. i have pure blood ilocano grandparents whose parents were settlers in zambales straight from laoag, ilocos norte. most of original families of my hometown also were from ilocos norte. so i am quite sure our ilocano dishes are the original ilocano versions.

[dr. d]

like language, food and cuisine evolve.
if it did not, we'd have to eat 'em raw, in order to labeled "original".

[chua_riwap]

the "real" papaitan does not use bile. it uses the contents in the first few inches of the big intestine. its "papait" is actually liquid sh!t. sabi sa amin nuon bata pa kami pag easter sunday kailangan mo kumain nyan (the beef papaitan version) kasi pag hindi mabibingi ka. pag late ka na pumunta sa palenke you get the contents further down the line.

the original papaitan is the ilocano version. tama si yebo. dun galing yung pampait na lahok, sa intestine (whew! ) & not from the bile (apdo). nowadays, yung apdo na ginagamit, mahirap kasi i-extract yung pait sa intestine. at pag hindi ka sanay, you're in big trouble. you'll end up slurping sh!t broth. ha ha.

yung sa mga karindeya, nilalagyan pa nila ng sinigang mix, maasim na may pait yung sabaw. ewan ko kung san galing yung timplada na yan. yung orig, may alat ng konti, at mapait. yun ang tunay na papaitan.

tsalap. ha ha!

[papi smith]

I didn't say there is something wrong with people who like tuyo, I just don't understand why people would want to eat an almost meatless tough fish with too much salt.

So not all Filipinos like that stinky fish I don't think I'll ever crave for it even if I go abroad for years.

What I like are danggit and dilis because it's not too salty and I love the crunch.

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You remind me of my daughter when she was I think around 3 years old, our kasambahay introduced her to tuyo and she said "lasang alat". To this day she never touches tuyo. What I do with tuyo is to fry then fillet it and babad sa leftover oil ng spanish style bangus sardines, parang style ng commercially available gourmet tuyo.

On danggit naman, we found that dried biya is a better alternative, it is easier to cook since it does not burn as quickly as danggit, plus it has a better color. The dried biya at shopwise is the best I have tried since it is not salty, seems to have been dried fresh since it does not have a bad smell when fried. Ito ang champion na pampagana, I keep the fried biya in a container in the ref where it stays fresh and crunchy for weeks and get some from time to time during meals.

Dilis only if it is already prepared with onions and sili, madalas ko itong bilhin sa isang carinderia sa Davao dati. And talking about Davao, the best ang kinilaw nila, it's a mix of fresh tuna and inihaw na liempo in light vinegar