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Join Date: Apr 2007
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Old 09-12-2017 , 11:03 AM     dau_yeu est dconnect  search   Quote  
Quote :
Originally Posted by Chang Hiu
ACE có thử thức ăn của người Phi chưa, ăn được không ?

Có cái supermarket kia mới mở của Philipinos, mình thấy thức ăn làm sẵn của họ có vẻ giống thức ăn VN mình hơn là thức ăn Tàu dầu mỡ (ex: Panda).

Hôm qua mua thử một chén thịt bò về ăn thì té ra là gan bò, ăn cũng được, nhưng hơi ớn ...

ACE biết món nào ăn vơi cơm ngon không ?
Dy thấy thức ăn Phi cũng dầu mỡ lắm. Món sisig gì đó ăn được
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Join Date: Jan 2008
Số Điểm: 190
Old 09-13-2017 , 04:02 AM     QuanCam est dconnect  search   Quote  

Sari-Sari Adobo

This is one of the best seller in our eatery in Panabo, Davao, Philippines. I learned to cook this from there, people called this dish "sari sari" literally in English it means "assorted/variety" and that is true because this dish is composed of assorted parts of pig, like the ear, liver, heart and intestines, etc. Gross? Exotic? Maybe, if you do not like it, but frankly speaking it is yummy! If you like "sisig" I am 100% sure that you will like this too. Maybe this is a Visayan version of sisig. Here are the ingredients for this.

2 pork's ears
1 pork's heart
1/4 kilo pork's liver
1/4 kilo intestine(optional)
1 pork's tongue
8 cloves garlic
1 onion
1 teaspoon ground pepper
Some chili
some spring onion
soy sauce

1. Boil all the pork's parts, make sure that the tenderness is right then slice into small pieces.
2. Saute the garlic and onion then add the rest of the ingredients, simmering and stirring occasionally until done.
3. Serve hot and garnish with onion.


Today we cooked lechon ( whole roasted pig) and I asked the butcher to give me the innards that I can use for "bopis". One of the ingredients for bopis is lungs but since most of my siblings will not eat it, I decided not to include it. Here is my simple way of cooking bopis.

1 piece pork's heart ( boiled and chopped)
1/2 kilo pork's intestine ( fully cleaned, boiled and chopped)
1/4 kilo pork's liver ( chopped)
1 big tomato (diced)
1 small carrot ( minced)
1/2 cup minced radish
3 cloves garlic (minced)
thumb size ginger (minced)
1 onion (minced)
3 tablespoons vinegar
3 tablespoons soy sauce
2 laurel/bay leaves
chopped chili according to your taste
salt and pepper to taste

1. Sauté garlic, ginger, tomato and onion then add the pork's heart, liver and intestines, increase the heat, then give it a good stir.
2. Add all the ingredients then simmer until fully cooked stirring every now and then.
3. Serve hot and do not forget to smile :-)

How to cook Chicharong Bulaklak

Chicharong bulaklak is made from a part of pork's intestine that looked like a flower that's why it is called bulaklak a Filipino term for flower. It's just a small portion of the intestines that is why chicharong bulaklak is valued high at the market. This dish goes well to dip in vinegar with lots of garlic and hot chili.

1/2 kilo pork's chitterlings or intestines (bitukang bulaklak)
2 cups water
1 cup oil
1/4 teaspoon ground pepper
1/2 teaspoon salt

1. In a pot put all the ingredients except the oil and allow to boil until the water evaporates.
2. Pour in the oil and fry the intestines until golden brown.
3. Slice and serve with your favorite dipping sauce.
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