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Posted: Tue Oct 09, 2007 3:37 am
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Posted: Tue Oct 09, 2007 3:39 am
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megachocobo2002 Hmmmm... There's adobo. It's filipino stew. We either use chicken, pork, beef, dog, cat, and rat. Yep, I mentioned a dog, cat and rat/mice. My family only cooks chicken, pork, and beef. Other filipino cooks the latter. Dogs here are what we call askal or asong kalye which means street dog/stray dog. Same with the cats. The rats are not commonly known as rats their called field mice/rats. We have litson sawa which is called roast/smoked snake/python. There's also the skin of the python turned into something called chicharon also called deep fried crackers. There's balot( ba-lo-t). It's an unborn chick around 6 weeks or so which is either boiled, stewed, deep fried, steamed. It's a delicacy though high in cholesterol but it is said to make your sub grow bigger and makes your knees much stronger. There's sisig usually made from pig left overs. It's face and innards then is served with on a sizzling platter. There's isaw( isa-w) which is chicken intestines cooked like barbecue. There's locust dipped in honey and fried. There's snake's blood mixed in wine. There's jellyfish also. Served as cold cuts. It's really served spicy and delicious. It's like noodles. There's many more. So I invite you guys to go to Asia and explore and try the exotic food of the tropics. Btw, I'm chinese.
I like all those! Well, except for the locust thing and the snake blood mixed in wine.
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Posted: Tue Oct 09, 2007 9:28 am
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Posted: Thu Oct 11, 2007 12:19 am
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Posted: Fri Oct 12, 2007 3:59 am
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Posted: Fri Oct 12, 2007 4:13 am
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Posted: Fri Oct 12, 2007 12:42 pm
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Posted: Mon Oct 15, 2007 2:41 am
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Posted: Mon Oct 15, 2007 12:53 pm
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Posted: Tue Oct 16, 2007 7:39 am
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Posted: Tue Oct 16, 2007 12:50 pm
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Posted: Wed Oct 17, 2007 8:51 pm
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Posted: Sat Oct 20, 2007 2:48 pm
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Posted: Mon Oct 22, 2007 1:31 pm
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Posted: Sun Oct 28, 2007 10:29 am
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