View allAll Photos Tagged longganisa
The Batac City Public Market touted as one of the biggest in the region offers a wide array of goods - freshly picked local vegetables and fruits, handicrafts, tincrafts, pottery, native delicacies, chicharon, longganisa, wet market treats and many others. The Delicia Center, located adjacent to the City Public Market, contains RTW shops, banks, appliance stores, farm supplies, pharmacies, groceries, a lottery outlet and many more. The Delicia Center and the City Public Market form part of the commercial district of Batac City.
T.G.I.F!
-green bell pepper
-onion
-tomatoes
-mozzarella cheese
-Del Monte's Quick n Easy, sweet pizza sauce
This photo is dedicated to the PKs
Thank you for the warm welcome last night. Ang saya saya ng samahan .
DAGHANG SALAMAT!!!
Photo taken at Pagudpod Beach , Ilocos
Philippines
The Batac City Public Market touted as one of the biggest in the region offers a wide array of goods - freshly picked local vegetables and fruits, handicrafts, tincrafts, pottery, native delicacies, chicharon, longganisa, wet market treats and many others. The Delicia Center, located adjacent to the City Public Market, contains RTW shops, banks, appliance stores, farm supplies, pharmacies, groceries, a lottery outlet and many more. The Delicia Center and the City Public Market form part of the commercial district of Batac City.
Hope you like it, too. It was handcrafted by a friend years ago. My lunch is usually pinakbet and Ilocos longganisa ^_^ Sushi? Once in a blue moon.
Pahiyas Festival 2009
Lucban, Quezon
Philippines
The fiesta color of summer come alive again as Lucban celebrates the SAN ISIDRO PAHIYAS FESTIVAL - referred to by many as a fiesta to end all fiestas.
Every year, thousands of tourist and holiday makers flock to this historic town commended as one of the cleanest and most peaceful community in the country. Its cool, fresh and invigorating climate earns her the singular distinction of being called the Summer Capital of Quezon Province. The town's natural scenic spots and colorful lifestyles add to the charm that entices both foreign and local tourists to visit the place. The San Isidro Pahiyas Festival held every May 15 has become one of the country's tourist attractions prompting the Department of Tourism to list down Lucban as a tourist town and a cultural heritage site.
During the San Isidro Pahiyas Festival, each household tries to outdo each other in friendly competition as they vie for honor of recognizing their creativity. As incentives to their effort, prizes were given to the winning pahiyas based on a given criteria. This accounts for some of the most curious décor that the unstoppable spirit of the festival tends to show. Decking the hall or decorating the wall with "Kiping" and agricultural harvest is what "PAYAS" or "PAHIYAS" literally means.
Farmers show their bountiful produce such as chayote, radish, pepper and grains of rice. There are miniatures locally known as "ANOK", fruits, vegetables and longganisa (local sausage) strung together in the most original fashion. Residents engaging in other forms of livelihood display their products too in thanksgiving. The handicraft manufacturer has his house decked with colorful buri/buntal hats, bags, placemats and others while the butcher has a head of roasted suckling pig (lechon) peeking from the window.
The most traditional and certainly the most attractive décor comes of course in the form of "KIPING" which are adorn and strung together to form all sorts of shapes, from chandelier called "ARANGYA" to huge flowers. Kiping is made from ground rice flour, shaped using "cabal" leaves or other leaf forms and colored in radiant red, fuschia, yellow, green and other bright shades. When kiping catches the light of the sun it turns into a veritable cascades of color.
The celebration is a form of thanksgiving for a bountiful harvest and in honor of the patron saint of farmers, San Isidro de Labrador. A procession of the image of San Isidro is planned long before the festival and it is said that houses along the route of the procession passes will be especially favored and blessed in the coming year. It is from this belief that the lavish decoration of the home began. After all, one must welcome the saint's blessings with rapture and gratitude.
text from >http://www.pahiyasfestival.com/home/about-the-pahiyas.html
the pahiyas festival
lucban, quezon, philippines
Every year, thousands of tourist and holiday makers flock to this historic town commended as one of the cleanest and most peaceful community in the country. Its cool, fresh and invigorating climate earns her the singular distinction of being called the Summer Capital of Quezon Province. The town's natural scenic spots and colorful lifestyles add to the charm that entices both foreign and local tourists to visit the place. The San Isidro Pahiyas Festival held every May 15 has become one of the country's tourist attractions prompting the Department of Tourism to list down Lucban as a tourist town and a cultural heritage site.
During the San Isidro Pahiyas Festival, each household tries to outdo each other in friendly competition as they vie for honor of recognizing their creativity. As incentives to their effort, prizes were given to the winning pahiyas based on a given criteria. This accounts for some of the most curious décor that the unstoppable spirit of the festival tends to show. Decking the hall or decorating the wall with "Kiping" and agricultural harvest is what "PAYAS" or "PAHIYAS" literally means.
Farmers show their bountiful produce such as chayote, radish, pepper and grains of rice. There are miniatures locally known as "ANOK", fruits, vegetables and longganisa (local sausage) strung together in the most original fashion. Residents engaging in other forms of livelihood display their products too in thanksgiving. The handicraft manufacturer has his house decked with colorful buri/buntal hats, bags, placemats and others while the butcher has a head of roasted suckling pig (lechon) peeking from the window.
The most traditional and certainly the most attractive décor comes of course in the form of "KIPING" which are adorn and strung together to form all sorts of shapes, from chandelier called "ARANGYA" to huge flowers. Kiping is made from ground rice flour, shaped using "cabal" leaves or other leaf forms and colored in radiant red, fuschia, yellow, green and other bright shades. When kiping catches the light of the sun it turns into a veritable cascades of color.
The celebration is a form of thanksgiving for a bountiful harvest and in honor of the patron saint of farmers, San Isidro de Labrador. A procession of the image of San Isidro is planned long before the festival and it is said that houses along the route of the procession passes will be especially favored and blessed in the coming year. It is from this belief that the lavish decoration of the home began. After all, one must welcome the saint's blessings with rapture and gratitude.
source: www.pahiyasfestival.com/
The Laoag version of Ilocos Empanada
ingredients:
rice flour with achuete that gives the orange color
grated papaya
boiled mongo beans
Ilocos Longganisa
fresh egg
Ilocos vinegar
a complete meal at Php 35.00
As photographed at Alicia's Empanada in Laoag, Ilocos Norte
Exploring the beauty of Vigan City while enhancing our skills as photographer. Experience empanada, bagnet, Vigan longganisa, Calle Crisologo and much more.
I used to love this food. Now, I'm vegetarian and I have to make my own version of this. ^_^
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From Wikipedia:
"empanadas in the northern Ilocos region are very different. These empanadas are made of a savory filling of green papaya, monggo beans and, upon request, chopped Ilocano sausage (longganisa) and/or an egg yolk. Rather than the soft, sweet dough favored in the Tagalog region, the dough used to enclose the filling is thin and crisp, mostly because Ilocano empanada uses rice flour, coloured orange with achuete (annatto), and is deep-fried rather than baked."
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Shot with Honeywell Pentax SP1000 film SLR with SMC Takumar 55mm f2.0 lens. Circa January 2005
decisivemoment shot i took while we are waiting to buy our pasalubong at ekerandely longganisa lucban quezon post pahiyas fest shoot
Ang pandesál (mula sa Espanyol na pan de sal, o “tinapay ng asin”) ay tinapay na hugis kamote, karaniwang maliit, at kinakain sa almusal o meryenda. Ito ang pinakatanyag na tinapay sa bansa at mahalagang bahagi ng kulturang Filipino. Tinatawag din itong “Filipino bread roll” sa labas ng bansa.
Ang pinaghalòng arina at tubig ay minamása na hugis baston at inirorolyo sa pinong butil ng tinapay. Pinuputol ang baston bago lutuin sa hurno. Masarap ang pandesal lalo kung mainit at kakagáling lámang sa panaderya. Tradisyonal na isinisilid ito sa supot na gawa sa papel de Manila o supot na gawa sa papel ng diyaryo. Bukod sa mga tindahan, inilalako din ang pandesal sakay ang bisikleta na bumubusina.
Paboritong agahan ng mga Filipino ang pandesal. Nakaugalian itong isabay sa mainit na kape, gatas, tsaa, at tsokolate, at isinasawsaw pa ito. Malinamnam ito may palaman man o wala. Karaniwang ipinapalaman dito ang keso, mantekilya, margarina, peanut butter, chocolate spread, at mga uri ng jam. Ginagawa din itong panghalili sa kanin, lalo sa umaga, at sinasabayan ng ulam na itlog, hotdog, sausage, corned beef, hamon, bacon, tosino, longganisa, at sardinas. Saktong-sakto ito isabay sa malamig (ice cream) man at mainit (tsamporado). Kung tutuusin, tila lahat ay bagay sa pandesal!
Maituturing na pansukat ng pambansang ekonomiya ang presyo at laki ng pandesal. Lumiliit sa panahon ng taghirap, lumalaki sa panahon ng kayamanan. May panahong nauso ang ”hot pandesal,” na maliliit ngunit bagong hangong pandesal mula sa espesyal na lutuan, at sinasabing dahil maliit ay bunga rin iyon ng paghihirap noon. Noong 2008, inilunsad ng Food and Nutrition Research Institute ang “dilaw na pandesal,” bilang tugon sa tumataas na presyo ng puting arina. Hinahaluan ang squash puree ang arina, at nagbibigay pa tuloy ito ng dagdag na nutrisyon. Sa panitikan, ginamit ang pandesal bilang imahen sa kuwentong ”The Bread of Salt” ng Pambansang Alagad ng Sining N.V.M. Gonzalez. (PKJ)
The flight back to Manila was delayed and we had our breakfast earlier. We killed time outside the airport and gave in to the temptation of one last splurge on Bicolano food. The Guinobatan longganisa tasted like that of Vigan while the pinangat (i.e. bits of pork or shrimp wrapped in taro leaves and cooked in coconut milk) from Camalig is almost all leaves. But the smile on his face said it all. We had a great time.
Nikon D40 (Tabaco City CBMS Training, April 2008).
Longsilog - sausage (longganisa) + sinangag (garlic rice) + egg (itlog).
If there's no rice, it ain't food in the Philippines.
Rice with everything, but otherwise it resembles an English brekkie.
Longganisa sausage + sinangag (garlic rice) + itlog (egg) = longsilog.
Sa puwesto ng magkakarne sa palengke ay laging may nagsasampay ng tila nilubid na matatambok at malangis na súpot. Ito ang longganísa ( longaniza sa Espanyol) o langgonísa, tinadtad o giniling na karne ng baboy na isinilid sa pinatuyong balát ng bituka, ang soriso ng mga Filipino. Iba-iba ang hugis nitó. Karaniwan ang pahabâ na parang maliit na talong. May pabilog na parang malaking holen. Sari-sari din ang mga sangkap na pampalasa. Ngunit maaaring uriin sa dalawa: ang derekado (derecado) na maraming bawang, at ang hamonado (jamonado) na medyo matamis. Naiiba ang longganísang Guagua dahil maalat at medyo maasim. May longganísa na rin ngayong karne ng baka o manok.
Tsampiyon ang longganísa sa agahan, kapiling ng samplatong mainit na sinangag, estrelyadong itlog, at ensaladang mga piraso ng kamatis o inihaw na talong. At may sawsawang sukang Paombong o sukang may siling labuyo. Puwede rin itong ipalamán sa pandesal at mainam sa kalusugan kung sasamahan ng kamatis at dahon ng letsugas. Sakâ umuusok na sampuswelong kapeng barako.
Ang cocido ay tunay na Espanyol kung may mga piraso ng chorizo de bilbao. Pangmayaman ‘yon. Ngunit kung walang sorisong Espanyol, longganísa ang nakahalò sa garbansos, saging na saba, at mga gulay na carrot, patatas, repolyo, at petsay. Kosído na s’ya! Ang totoo, ipinapampalasa ang longganísa sa maraming lutuin. Ipinapalit sa hamón ng nilagà. Dinudurog at inihahalò sa sinangag. Tinatawag na morsílya (morcilla) ang longganísang dugo ng baboy. Ang longganísang makaw ay inihahalò sa pansit. (GCA)(ed VSA)
Filipino breakfast: rice, eggs, longganisa (Philippine sausage), hotdog, with carrot and cucumber garnishings. Oops Bar, Alona Beach, Panglao Island, Bohol
The Provincial Government of Ilocos Norte pavilion at the 10th International Food Exhibition (IFEX) Philippines was a big hit for foodies from Metro Manila and other countries who tried the empanada, bagnet, longganisa and cornick from May 21-24, 2015 at the SMX Convention Center. Agricultural produce such as garlic, mangoes, ginger and chili, processed products such as cornick, sukang iloko (vinegar), bugnay wine, bagoong, and dragonfruit-based products were made available for buyers visiting the pavilion. Cooking demos of various Ilocano cuisines were also conducted at the pavilion. This is the first time the PGIN joined the biennial IFEX.
Isang makabagong putahe ang tápsilóg. Ngunit naging napakapopular ito dahil tunay na nakabubusog na almusal sa napakamúrang halaga. Mamahalin pa ang lasa dahil sa kombinasyon ng tápa, sinangag, at estrelyadong itlog at siyá mismong pinaghanguan ng pangalan nitó: tap (mula sa tápang karne ng baboy) + si (mula sa sinangag)+ log (mula sa itlog). Malimit na may kasáma itong atsarang kinudkod na hilaw na papaya.
Nagmula ito, ayon sa isang ulat, noong 1983 sa isang maliit na kainan, ang Sinangag Plaza, sa gilid ng Ermita Food Plaza sa kalye Adriatico, Malate, Maynila. Ang orihinal na pangalan nitó’y tápa-sinangág-itlóg pero nahirapan ang tagasilbi kayâ lumitaw ang pinaikling alyas. Noong 1984, nag-isip ang pangasiwaan ng SM Food Court ng pagkaing masarap pero mura. May nagmungkahi ng goto na may tokwa’t baboy at dito isinilang ang Goto King. Pero dahil kailangan pa ang ibang putahe ay ipinasok ang tápsilóg sa listahan ng ipinagmalaking “Pinoy Deli Meals.”
Ngayon, nadagdagan din ang tapsilog ng ibang kombinasyon, gaya ng lósilóg (longganisa-sinangag-itlog), bángsilóg (bangus-sinangag-itlog), dángsilóg (danggit-sinangag-itlog), córnsilóg (corned beef-sinangagitlog). May ulat din na ang Sinangag Plaza ay naging Sinangag Pa Rin. (LJS)(ed VSA)
Ang kamátis (Lycopersicum esculentum) ay yerbang karaniwang lumalaki ng 1-3 metro ang taas at may mga sangang lumalago paitaas. May pinongpinong balahibo ang punò at malalambot na sanga. May bulaklak itong dilaw at bungang bilugan ngunit iba-iba ang hugis at laki. Ang karaniwang inaalagaang kamatis ay may bungang 4-10 sentimetrong laki, mapulá kapag hinog, makinis, malaman, makatas, at maraming buto.
May 7,500 varayti ng kamátis sa buong mundo. Noong 2009, umaabot sa 150 milyong tonelada ang produksiyon nitó. Pinamalaking prodyuser ang Tsina. Malaganap ito sa Filipinas, may varayting ilahas ngunit marami na ang itinatanim bilang pagkaing gulay, sahog sa ilang putahe, at sawsawan. Ang berde pa ay ginagamit sa atsara. Paboritong sawsawan ng pritong longganisa at tosino ang hiniwang kamatis na may hiniwang itlog na pulá. May ibinababaw ito sa iniin-in na kanin bago pigain sa asin o patis bilang sawsawan.
Ang kamátis ay mayaman sa bitamina C at isang malakas na antioksidant. Mainaman din itong kuhanan ng ayron at posporus. May lycopene din ito at cholorogenic acid na maaaring makapagpababà sa mga panganib ng kanser. (VSA)
For more information visit thebestoftaalbatangas.com
Photo Courtesy of Gerry and Lheen Special Tapa and Longganisa
Filipino longganisa (sausage), chicken pastel (casserole), putsero / pochero (pork stew) and pinakbet (mixed vegetables) from the steam table at Kainan Nino on Sunset Blvd in Hollywood, California.
[ cphotoj.com ]