Tagaytay, Philippines
This place brings all the wonders which Philippines have to offer. Many visitors consider Tagaytay as a little town paradise whether a Filipino or a Foreigner it’s because of their splendid tropical forests plus glaring rays of the sun which made it a picture perfect though the place remains having a cool climate because of its high altitude with an average temperature of 22.7 °C. Not only that, Tagaytay is also a perfect place for those adventurous people whose seeking leisure activities like picnics, horseback riding, camping, great golfing at two championship courses, plus breath taking sightseeing to its God-gifted nature.
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Filipino Kalderetang Kambing Recipe (Goat Meat Caldereta)
Kalderetang kambing is a very common dish in the Philippines. The main ingredient is goat meat known for its tenderness and nostalgic taste. This dish is pinoys favorite pulutan and is a requisite during fiestas and any occasions too. There are plenty of restaurants in the country that serves Caldereta with their unique cooking style but one thing is for sure, they always made it a mouth-watering taste. Goat meat is a very nutritious red meat which is excellent for those watching the waistline, cholesterol levels, and needing an alternative to the average hum-drum food.
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Balut (fertilized duck egg) considers a much-loved Filipino Delicacy
Balut is a Mallard duck egg locally known as ‘Pateros itik’ with a nearly-developed inside that is boiled and eaten in the shell. They are common, everyday food in some countries in Southeast Asia particularly in the Philippines. Many people believed to be an aphrodisiac and considered a high-protein, hearty snack, balut are mostly sold by street vendors in the regions where they are available. It is also come together with “chicharon”, fried thin slices of pork fat or skin upon selling in the streets.
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Filipino Bicol Express Recipe
Bicol Express or also known as Sinilihan is a famous dish which originated in the Bicol Region of the Philippines. It is pork strips and siling haba (finger chilies) cooked in coconut milk. Bicol Express is very rich and very spicy. Some versions include ginger, some include dilaw (turmeric), some include bagoong or shrimp paste. The dish is said to have evolved from gulay na may lada, another Bicolano dish which is nowadays also presented as one of the many variants of Bicol Express.
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Guide in Preparing a Delicious Native Dinuguan (Blood Stew)
Ilocanos are very proud to have Dinuguan or pork blood stew in English as one of their dishes. It is a Filipino stew of blood and meat simmered in rich, spicy gravy of pig blood, garlic, chili, and vinegar. The term dinuguan comes from the word dugo meaning “blood”. It is recognizably thick and dark, hence the Westernized euphemism “chocolate meat.” It is similar to a Singapore dish, pig’s organ soup. The only difference is it does not have vegetables in it. For western cultures this dish is considered as unusual or maybe an alarming dish even though it is similar to European-style blood sausage or British black pudding, but in a saucy, stew form. This dish is so popular in the Philippines that everyone will find it at just about any occasion, from simple family gatherings to weddings.
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