THE THREE SPECIAL FILIPINO FOODS

Arroz caldo is most usually spiced with saffron and black pepper in place of or in addition to the more traditional ginger and scallion. Arroz caldo more closely resembles risotto than congee, and is clearly recognized by the bright yellow hue contributed by the addition of saffron, and the larger pieces of meat. Arroz caldo is more popular among those of Ilokano heritage, although people of other provinces, such as Cebu, often add Philippine prawns, olive oil, bay leaf, and Chinese sausage. This is one of the favorite Filipino foods of Pepe.


Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is a typical Nicaraguan, Portuguese, and Spanish dish. In Nicaragua it is referred to as a Latin American version of Valencian's paella. Here in Philippines, it is called Valenciana. This is what Pepe missed to eat.


Barbecue or barbeque (with abbreviations BBQ, Bar-B-Q and Bar-B-Que, diminutive form barbie, used chiefly in Australia, New Zealand and the United Kingdom, and called Braai in South Africa) is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or basting sauce to the meat.Barbecue has numerous regional variations in many parts of the world. Notably, in the United States, practitioners consider barbecue to include only relatively indirect methods of cooking, with the more direct high-heat methods to be called grilling. This is Pepe's specialty.

Today is your special day. Happy happy birthday Pepe. More more blessings to come! Thanks for being one of the true friends I've met here in the blogsphere.