binignit ug chop suey: Dec 20, 2008

Binignit Og Chop suey

Binignit?

Binignit is a vegetable stew from the Visayas region in the Philippines. The dish is traditionally made by Cebuanos with slices of saba, taro, sweet potato. The people in the neighboring island Leyte, usually include landang (palm flour jelly balls), langka (jackfruit), anise and thickened with milledglutinous rice in cooking binignit. The vegetables along with pearl sago cooked in a mixture of water, coconut milk and the local landang and sweetened bymuscovado or brown sugar.
The soup is usually cooked and eaten during the Holy Week, especiallyGood Friday when the Visayans are fasting. It also is a popular afternoon snack. The soup is best served when hot. http://en.wikipedia.org/wiki/Binignit

Chop suey?

Chop suey (Chinese: pinyin: zá suì; literally "assorted pieces") is aChinese dish consisting of meats (often chicken, fish, beef, shrimp or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, andcelery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.
Chop suey has become a prominent part of American Chinese cuisine,Filipino cuisine, Canadian Chinese cuisine, Indian Chinese cuisine, andPolynesian cuisine. http://en.wikipedia.org/wiki/Chop_suey

Binignit og Chop suey

Like “binignit” usually eaten during Holy Week and best served when hot, I hope to make your stay in my site holy and hot. Hope you also experience the “taste” of vegetable “chop suey” and may your taste stands out — like mine.

binignit ug chop suey

Saturday, December 20, 2008

Sa Araw Ng Pasko

Medellin, Cebu Hugyaw 2.0

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