Plate lunches from a Filipino dig are gaining popularity in the islands, as far as Asian cuisine is concerned, Filipino foods to me are one of the more exotic, the aromas range from basil, thyme, ginger, garlic, scallions, fish sauce (patis), vinegar, olive oil, anchovies, shrimp paste, wine, brandy, and a myriad of veggies and fruits. With influences from other Southeast Asian countries and mainland China, and Japan, as well as the occupation of Spain, Filipino foods are awesome.
If you are a culinary student, the Filipino kitchen will utilize every method and technique you are in school for. Braises (adobos), Deep Fry (Chichorones), Stew (Dinuguan), Roasts (Lechon), Steam (Pork Butts/Fish/Squid).
But if in Hawaii, and you want to learn to eat what locals here eat, go to the nearest Filipino dig, and get yourself some Pancit (Pan sit) it is an egg noodle dish, likened to the Chinese's Chow Mein. Generally speaking, it is bits of pork, garlic, ginger, scallions, mushrooms, stir fried in oil, with some patis in there and some annatto water.
What gives Pancit its kick is the garlic, ginger, and the fish sauce. Try it and see if you like it.
You can add any ingredient to Pancit noodles
If you are a culinary student, the Filipino kitchen will utilize every method and technique you are in school for. Braises (adobos), Deep Fry (Chichorones), Stew (Dinuguan), Roasts (Lechon), Steam (Pork Butts/Fish/Squid).
But if in Hawaii, and you want to learn to eat what locals here eat, go to the nearest Filipino dig, and get yourself some Pancit (Pan sit) it is an egg noodle dish, likened to the Chinese's Chow Mein. Generally speaking, it is bits of pork, garlic, ginger, scallions, mushrooms, stir fried in oil, with some patis in there and some annatto water.
What gives Pancit its kick is the garlic, ginger, and the fish sauce. Try it and see if you like it.
You can add any ingredient to Pancit noodles
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