Saturday, 13 July 2013

Chinese food, Pinoy style


Yang chow fried rice
In China and Singapore, yang chow fried rice is a meal all its own; ordering an "ulam" to go with a serving of yang chow is seen as over-indulgent. But in our neck of the woods, we usually order yang chow in a restaurant as a standard rice accompaniment for other delicious Chinese dishes.

Its status as a restaurant favorite belies its humble origins. "In traditional Chinese cooking, Yang Chow fried rice and all similar fried rice dishes are considered to be peasant food made with scraps of leftovers, a small amount of vegetables, and basic seasonings and spices," explains food blogger Connie Veneracion. "[It is] a stand-alone dish; a complete meal because it has everything in it already—grain, seafood or meat or both, vegetables and seasoning."

Lumpia has been with us for so long, we've almost forgotten this humble eggroll's Chinese roots. "Serving meat and/or vegetables in an edible wrapper is a Chinese technique now to be found in all of Southeast Asia, in variations peculiar to each culture," writes Doreen Fernandez. "The Filipino version has meat, fish, vegetables, heart of palm, and combinations thereof, served fresh or fried or even bare."  

Brought to the Philippines by Fukien immigrants, hopia has become a pasalubong favorite. A bean-filled delicacy with a flaky crust, hopia now comes in as many fillings as the human imagination can create. The red monggo hopia is the original kind. Some variants of hopia mongo are loaded with sugar; others, like the ones above, are perfect for those watching their sugar intake.

No comments:

Post a Comment