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caninecologne's picture
Submitted by caninecologne (not verified) on Mon, 02/24/2014 - 8:43pm

I'm glad your first experience with Filipino food was positive and thatyou tried a few other items besides "lumpia" and "pancit". As a 2nd gen. Filipino American, I understand that those foods are considered the most "popular" but it's not really "everyday" food. Those are party foods. If you want to expand your Filipino food horizons, I would suggest pinakbet (a vegetable stew with pork and bagoong, a fermented shrimp paste), tinola (a ginger based soup), sinigang (a soup made with souring agents such as guava, tamarind, or lemon), or a stew like menudo (not like the Mexican menudo), afritada, or mechado. If you want to go for the big guns, try 'dinuguan' (pork blood stew), aka 'chocolate meat'. It's good, I swear it is!

The type of pancit you had used 'sotanghon' noodles, a type of glass noodle made from starch (mung bean or yam or cassava). The type of noodle used will also dictate the name of the pancit, such as Pancit Canton (using egg noodles), Pancit Bihon (bean thread), Pancit Luglug (corn starch).

Sorry for the longwinded response.

Also why is the steak referred to as 'carinderia'? It's confusing because it seems to refer to it as the 'cut of meat'. The term is the same as the restaurant's name which means "native food shop", a precursor to the typical point point (turo turo) Filipino food joints we often see in San Diego. If this is a sit down place, I've got to check this out one of these days.