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  1. Thanks Lumiere and eje! Now I can see the fruiting seasons in different areas. I was told in another forum that the anonas are available in Tenerife.
  2. I got this comment on my blog, for the post on Anunas/Anonas: I told the commenter that I'm in the Philippines and wouldn't know if the fruit is available in Tenerife. However, I promised to post the question in the food fora I belong to in case someone knows. Normally, in the Philippines, anonas (custard apples) bear fruits starting in June till around October. I don't know the fruiting seasons in other parts of the globe.
  3. Oh, this is similar to our town's version of pocherong bacalao. Very interesting that you posted this. Last week, my mom and aunties were just telling me about how they used to have it during Holy Week.
  4. And how about banana ketsup. ← Banana indeed! The achara is also a mainstay of most refrigerators. The most popular achara is of (pickled) unripe papaya with a few other vegetables such as carrots, cauliflower, etc. But there is an endless variety: bitter gourd, radish, bamboo shoots... In my province, broiled fish goes with fermented rice and shrimps or fish. That's another staple though I'm not sure if it's still considered a condiment. I can probably think of a few others later.
  5. PPPans

    Filipino Snacks

    I'm drooling! Boy Bawang... are those essentially chichacorn? What a horrendously addictive snack. I swear that people can smell me from 10 feet away every time I tuck into a bag of them. The fish crackers are another favourite of mine as are cheese-flavoured Clover chips. Can't forget the garlic peanuts. Be still, my snacking heart! ← Yes, essentially chichacorn. Retail chichacorn as they're sold PhP1 per packet.
  6. Yes, that's it! What we call 'native' chickens, the older the better, is what is best for that soup. Lemongrass is also used to stuff whole roasted pigs and to add that extra flavour to vinegar-stewed fish.
  7. Hi Pan, That's the basic recipe above. You can layer it with other spices and greens if desired. Not sure how it is in Malaysia but in the Philippines, lemongrass is definitely used but not everyday. There aren't too many recipes with it that I know of.
  8. A simple chicken soup with a clear broth: 1 kg. chicken (more or less, as you please) a gallon of water 1 large stalk of lemongrass salt to taste Clean whole lemongrass. Fold it in three and tie it with one of the leaves. Bruise the lower white stalk towards the roots. Drop it in the water with the chicken and salt. Under low fire, simmer for around an hour. Keep adding water if you want a lot of the soup. You can add a few ears of corn if you desire.
  9. Longganisa is from the Spanish longaniza that's why they also have it in South America. I think they pronounce it 'long-a-niza' unlike the Filipino adaptation with a hard 'g'. On another forum they have a discussion on the difference between longaniza and chorizo. It might be worth reading, if you're interested.
  10. It's the type of crab, the talangka. I don't have pictures now but just imagine a tiny crab, around 2 inches in length without the legs. For tabang talangka, no fermentation required. The roe and flesh is squeezed, sauteed with garlic, salt and a bit of calamansi juice. What is fermented for a day or two (at most) is burong talangka. The crabs are cleaned, placed alive in a covered jar and salted. Shake them up every now and then to make sure the salt is evenly distributed. After the fermentation period, the crabs are squeezed on top of steaming rice and eaten with a squeeze or two of calamansi.
  11. There you go! Had its title been Beer on the Greater Mekong area, we would have understood you better. When you said Southeast Asia, those who read it must've thought your project encompasses the whole of Southeast Asia. If it were more precise I wouldn't even have replied. As for your assumption, I'm not saying it's right or wrong, I just asked for the basis, e.g. anecdotal info, survey, industry reports, etc. On rice-based spirits being ubiquitous in Southeast Asia (if we are both referring to the same geographic scope), just because each country has one or two doesn't mean it has penetrated the populace as much as beer has now. But then again, I don't have historical statistics on beverage consumption for the whole of Southeast Asia.
  12. Yes, everything inside the soursop except the seeds is edible. It's ripe as soon as you can smell its fragrant and a bit tender to the touch. It's eaten as is or made into jam.
  13. @ PCL ASEAN website and member-countries: Brunei Darussalam Cambodia Indonesia Laos Malaysia Myanmar Philippines Singapore Thailand Vietnam Even ethnolinguistically, Southeast Asia makes no sense without the archipelagic countries. Btw Austin, how did you come up with the assumption that rice-based spirits were ubiquitous? Or perhaps I didn't understand you well enough. Like what PCL mentioned, I don't think they were ever as common as beer is now. In the Philippines (which may not count), the distribution of rice wine (tapuey/tapuy) is limited to Northern Luzon, the origin perhaps near the Banaue Rice Terraces. Other localities have sugarcane, coconut, palm, fruits, etc. Second point, again in terms of distribution, the native liquor was only made in very limited amounts, traditionally just for family, friends and/or the village. They never had large breweries. You know, something like economy of scale.
  14. Ah! Averrhoa bilimbi, tree sorrel in English. It's indeed camias for most Filipinos and we utilise it in many ways. One of the better-known is in fish sinigang - basic recipe: fish, kangkong, yard-long beans, taro, long green chillies and camias. A sour and spicy soup - makes my mouth water just typing this up. Tepee, your chicken looks so inviting! You can also slice the fruit thinly and eat it raw in salad-like preparations.
  15. I've only started - no greens yet, it's still too rainy. There's some arrowroot, cassava and I got some peanuts ready for planting next week. There's some Malabar spinach growing, a few bitter melon. By November or December I'll start sowing the seeds for greens like mustard and bokchoy.
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