I noticed some Kesong Puti (#Philippines' traditional farmer's cheese, made with carabao's milk) from the supermarket, and it stirred many memories from childhood.

It invokes memories of summer vacations in the province, where a neighbor who's a farmer, (and also the village chief) with several carabaos, while the wife's business is (making many types of) rice cakes.

The kesong puti they produce every morning is soft, and delicately hand-sliced in coin-like pieces, about 30 mm in diameter. It's wrapped in banana leaves, and is still usually warm when we get them for the breakfast table.

#takam|@pinoy@pinoy@fedigroups.social #MakanApaToday

It's past 14h, and for many @pinoy|s, traditionally, this would be time for merienda (mid-afternoon light meal/snack).

I haven't had lunch yet, though, and digging through my #leftovers in the fridge, found some binagoongan - #takam!

It's a very umami Filipino dish made with shrimp paste, some protein (typically, pork or chicken), veggies and paired with rice.

I'm too hungry to wait for rice to cook, so I concocted a 5-minute noodle dish, with flat rice noodles instead, topped with Szechuan-pepper for some tongue-numbing heat.

It turned out much better than expected. 😋 The hashi reminded me that some grilled eggplant would've been awesome with this - but, well, I don't have any in the pantry. 😆

This could've been a vegetarian pasta dish, but I still had slices of luncheon meat leftovers in the fridge.

It's a Japanese-inspired pasta dish, with a tomato sauce base, and a good helping of takana-zuke, the secret to sliding veggies in your pasta dish.

Normally, these pickled mustard greens are served as side-dishes in Japan.

Served hot, topped with furikake, instead of cheese.

#takam

The image displays a close-up view of a tea bag steeping in a purple-hued liquid within a decorative ceramic bowl.

The tea blend is called "Ube Dream", made with the Ube tuber (Dioscorea Alata) known for their distinctive violet-purple color, and the tea does remind you subtly of the yam's flavor.

In the #Philippines, @pinoy|s colloquially call their hundred-peso note as "ube", because of their color.

#takam #MakanApaToday

Na-#takam na naman akong kumain, at sumagi sa isip ko ang Longganisang Lukban. Ang longganisa ay ang
sausage ng mga @pinoy.

Ang Lukban ay kilala sa kanilang de-rekadong uri ng longganisa, malinamnam na lasa ng bawang, na may konting askad.

So, habang pumipili ako online, merong advert na sumulpot at humihikayat akong subukan ang kanilang "longganisang lucban."

Unang sumagi sa isip ko na, aba matino ang packaging (resealable pouch, at customized).

Na-hiwagaan ako sa item description na nag-banggit ng kasaysayan daw ng longganisa sa Pilipinas, at inaangking orihinal itong nag-mula sa Tsina. Pero, 'di ko na to sineryoso ng pinag-isipan pa, at umorder na ako.

@athena

If one is going to be strictly technical about this, "tuyo"/ "bulad" are those that are salted and (fully or partially) dried under the sun.

"Daing" or "dinaing" is the process of splitting ("butterfly") and gutting the fish, though not necessarily for drying.

Daing na bangus is cut-opened milkfish, marinated in spiced vinegar, but is never dried under the sun.

#Takam|@pinoy