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    Photos from Philippines

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    My grandfather liked to snack on the Chinese cabbage stalks and the bell pepper (he loved vegetables), so I put them up on this bowl to remember him by. This was my bowl, I finished this up after taking its picture. Delicious!: by applepiewrites, Views[349]
         		 This is the pig blood I used for this particular recipe. It's a little hard to come by since it's not out on display in supermarkets. I suggest you go to your wet market or slaughterhouse for this.: by applepiewrites, Views[380]
         		 by applepiewrites, Views[306]
         		 by applepiewrites, Views[251]
         		 Enjoy!: by vagabonde24, Views[327]
     
    Cook2: by vagabonde24, Views[294]
         		 Cook: by vagabonde24, Views[332]
         		 Ingredients2: by vagabonde24, Views[291]
         		 Ingredients1: by vagabonde24, Views[273]
         		 Another look at the pancit batil patung: by meizhizi, Views[400]
     
    Pancit batil patung served family-style: by meizhizi, Views[473]
         		 Finished product: Pancit batil patung: by meizhizi, Views[267]
         		 Stir-fry, sauté, poach: by meizhizi, Views[276]
         		 The prepared ingredients: by meizhizi, Views[243]
         		 Full, half-full and empty pans with decorations: by cmvillaverde, Views[385]
     
    Mixing in the ingredients: by cmvillaverde, Views[361]
         		 The fatty cooked pork: by cmvillaverde, Views[420]
         		 The ingredients to be mixed in, all lined up: by cmvillaverde, Views[391]
         		 The new handwritten recipe with the dish: by cmvillaverde, Views[386]
         		 Me and my Cousins: by tiamoitalia, Views[202]
     
    Typical Nipa House in Ifugao: by tiamoitalia, Views[226]
         		 Trip to Banaue: by tiamoitalia, Views[219]
         		 Sinigang na Tilapia sa Miso: by tiamoitalia, Views[261]
         		 Sinigang sa Miso Dish: by tiamoitalia, Views[260]
         		 Eating with the family *picture taken by my mother: by denzel01, Views[210]
     
    The Paella Kapampangan with the Kachumbari, seafoods, and bananas: by denzel01, Views[260]
         		 cooking the Paella Kapampangan: by denzel01, Views[243]
         		 preparing the boiled seafoods: by denzel01, Views[245]
         		 by denzel01, Views[228]
         		 Native chicken is best : by vivaitalia, Views[809]
     
    The finished product: by fsarga, Views[243]
         		 Preparing the ingredients: by fsarga, Views[217]
         		 Truly an Asian dish : by gourmetnomad, Views[206]
         		 by gourmetnomad, Views[223]
         		 by gourmetnomad, Views[187]
     
    Creamy and tasty shrimp: by gourmetnomad, Views[227]
         		 Oriental Shrimp: by gourmetnomad, Views[208]
         		 The serving may not be the same as in the Philippines but the flavour is still t: by j9vanlog, Views[393]
         		 First attempt at chicken binakol.: by j9vanlog, Views[383]
         		 Not my own photo, but a good example of how binakol was served locally.: by j9vanlog, Views[465]
     
    Chicken Adobo: by hungrytraveller, Views[230]
         		 Dinuguan: by keshialim, Views[270]
         		 cooking: by keshialim, Views[294]
         		 Pig Blood: by keshialim, Views[313]
         		 The silken hot chocolate after sugar and milk are added: by darediva, Views[579]
     
    Our traditional clay stove: by darediva, Views[1744]
         		 The clay pot and lomonilla to be used for melting the cacao balls: by darediva, Views[688]
         		 The mill used to draw out oil from cacao grounds: by darediva, Views[583]
         		 Fresh cacao seeds with pulp: by darediva, Views[630]
         		 Dinuguan: by keshialim, Views[638]
     
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