Lunch Time Menu "Mechado, Inihaw na Bangus and Kare Kare
Lunchtime is one of the highlights of the day. There are times that it would be best just to buy food outside than slave in the kitchen all morning. Our food culture here in the Philippines has been influenced by a lot of cultures. One of the major influences is Spain since our country was colonized for more than 300 years.
Today I will share with you some of the food that we have here in our country. Join me for lunch today as I give you a taste of the Philippines.
Inihaw ng Bangus (Grilled Milk Fish)
This recipe is very simple to make and my aunt is an expert in preparing this dish. But today my wife bought this from one of the local food stores called "Carinderia". Just to give you an idea how a local food store looks like, you can have a look at one of my post from years ago, Breakfast at the Market.
The Milk Fish has a lot of tiny thin bones and whenever we buy this dish we always ask if it is boneless. The fish is butterflied and filled with chopped onions and tomatoes. In my aunt's recipe, she adds a little oil inside to prevent the fish from getting too dry. There are multiple ways to cook this and would be best to wrap it in aluminum foil. You could put in an oven, grill it over coals and even just roast it over the stovetop fire. For me, the best part of the fish is the belly, oily and it is where all the flavor is. The best condiment for this is vinegar mixed with a little soy sauce.
One fish costs 70 pesos or around $1.46 USD
Beef Kare Kare
This dish is hard to prepare and my aunt is also an expert in cooking this dish. We also bought this from the Carinderia on this occasion. It has been said that this dish has been with us for hundreds of years already. Different recipes have been handed down from generation to generation. Different types of meat can be used for the Kare Kare including chicken, beef, pork and even seafood. The main ingredient is peanut butter which gives color and adds thickness to the broth.
Our Kare Kare today is made from Beef and Beef tripe. The one that my aunt prepares includes beef tripe, beef skin, beef intestines and other beef internal parts. She boils them overnight which makes them very tender. For me, that is the best ingredients for the Kare Kare and my aunt's recipe is unbeatable. The ingredients may sound unusual to some but once you taste them I'm sure you will be coming back for more.
One serving costs 120 pesos or $2.50 USD
This Kare Kare also includes beef tripe but seems to be a bit rubbery for me, unlike the one that my aunt prepares. Beef tripe is pretty much like beef meat that is also fibrous with a lighter color.
There are also vegetables in this dish. You could even prepare it without the meat if you prefer. This includes string beans and egg plants. If you want the complete vegetables it should also include banana flower bud and pechay (bok choy can also be used).
Here in the Philippines we almost have a condiment for all dishes. For the Kare Kare, it is a must to have bagoong as a dipping. Bagoong is salty fermented tiny shrimps and sometimes some are even sweet.
Mechado
The Mechado is one of the dishes inspired by the Spanish. It is made from beef which is slowly simmered in tomato sauce until tender. It includes bell peppers, potatoes, onions and sometimes carrots.
This serving costs 135 pesos or $2.81 USD
I am not sure what recipe that they used as there a different ways to prepare the mechado. My wife's grandma adds liver spread and cheese to her mechado which makes it very creamy. One of the best that I have tasted.
Thanks for having lunch with me today and I hope you enjoyed our food. Please let me know what you think about our cuisine. Have you ever tasted Philippine food before?
Please comment down below and let's talk about food.
Until then stay safe and happy eating.
All photos are original and taken with
Lumix GX85 and Olympus 45mm f1.8