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February 20, 2008

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Ooh, I love caldereta, especially with lots of chili, tomato sauce, and liver spread :)
Don't worry about sounding like "that guy", hehe... We trust your opinion, you know ;)

Very cool find with that winery.

Do you know if there is much difference in flavor between the canned liver spread and the real deal livers?

Pinakbet's a hard one no? Bitterness of the ampalaya and the saltiness of the fish sauce/bagoong.

Thanks for the link to Eden Canyon Vineyards, a true blue family enterprise. I hope they'll eventually be able to sell some in the Philippines.

im glad to hear about this filipino wine..thanks for the link one reason to piss off again my hubby "that filipinos are everywhere" he ehehe :-)

i love the idea of using wine in cooking caldereta..i also use wine for my calderate version as you said there are tons of version..i love your version of using real chix liver rather than the canned one full of extenders :-)

Great post! I've been really trying to get people to embrace wine with Filipino food! It's a great combo.

Would you recommend the wine? It's a little pricey. I've heard of them a while back because Amy Besa and Romy Dorotan (Cendrillon / Memories of Philipppine Kitchens) did a wine pairing dinner with this winery. But I've yet to try it.

I read about this Filipino owned vineyard somewhere but has never tried it. Unfortunately here in VA we can't order wines by mail, don't know why.
The hubby and his father have been taking wines with their meals, Spanish or Filipino dishes don't matter really. The hubby has a stash of wine bottles that we serve when we have company and some we have on weekends with our dinner. I myself don't know much about wines but I like the reds that he chooses for any dish.
I love spicy but without the liver caldereta! Yours looks specially yummy with all that sauce.

BTW, I have tagged you for the meme over at my blog. Hope you can join.:)

Pairing Asian cuisine and wine is quite a conundrum, especially stronger-flavored dishes ( I can't imagine what wine would go well with shrimp paste?). I'm thrilled to find out about Eden Canyon, hopefully there'll be more Asian-American owned wineries to open in the future!

$45! But what's that among friends and kababayans :-) At least you enjoyed the wine.

Would you know if they have a distributor or trader here in Manila?

Looks sooo good Marvin! Hey I love chicken liver too...I find it funny when they make fun of it in American TV shows...how they use it to make kids go ewww...or like some sort of "fear factor" food..hahaha love liver =) ..like chicken liver adobo? now how's that with wine???

Caldereta and wine...and why not =)

A Fil-Am owned winery, wow, thanks for the info. I would have to ask my dad to order it for me since wine cannot be shipped to MA. (How much is the bottle of wine without S&H?)

I remember my mom using canned liver spread, I don't use it though since it's a pain to find it here in New England.

You were right, you were starting to sound like 'That Guy' on some parts of your post, I prefer the crazy err other guy. LOL Tnx for the visit to my blog, it's much appreciated.

Eden Canyon did a benefit with Ozomatli!!! That increases their radness ten-fold in my book.

I'm not really a drinker, but deglazing a pot with wine is always a great thing, and in that sense, all wine and liquor gifted to me goes "straight to pot." I'll be on the lookout for a bottle of their Cab, but it doesn't look like they retail.

As for your caldereta, it really looks yum. I haven't had any in ages!

I prefer to serve Filipino food with beer. When forced to serve wine (specially here in Europe), a bottle of cabernet sauvignon is not so bad with our meat dishes...never pair our food with an oaky wine, it just taste bad.

your caldereta looks and reads wolfable. will try it soon. with olives.
in the visayan provinces, we eat everything with either coconut wine (tuba) or beer. sometimes scotch...or brandy.

anyway,when aged properly, tuba can hold its own against western wines. anytime.come by and experience why and how.

great blog, by the way.

My filipina customer was mentioning this dish to me the other day (I think). It sounded delicious! Maybe I'll wait for her to bring it in to me before I try cooking it. I have yet to pair wine with filipino food so your information here is very useful!

Whoa. I didn't know you were so cultured. Even if you go for the cheapest, you actually know what's good. I can't tell wine from expired grape juice.

hmm.. would love to have a taste of it

Thanks Manggy, although I don't think anyone should trust my opinion on wine.

Hi TK. I actually don't know if there is a difference in flavor as I don't think I've had the liver spread before.

Pinakbet is tough one, Mila. I'm really not sure if anything would pair well with it.

We ARE everywhere dhanggit!

Hi Paoix. It is a pricey wine, for me at least, for others it's probably a drop in the bucket. But I do highly recommend the wine, at least just to try it once.

I guess liquor laws are different in different states, oggi. You should try the caldereta with liver though!

Hi Pat! There must be some world-class sommelier out there that can help us Asians out;)

Hello there, Socky! I don't know if they have distributors in Manila. Your best bet would be to check out there website and contact them directly.

Hi Jen. I agree, chicken livers are delicious and more people should give them a try.

Babette, without S&H, I think the wine was $34.

I read about that Ozo benefit too, Julie. So I figured they couldn't be all that bad;)

Thanks for stopping by, catswalks. And thanks for the tip about oaky wines, I'll steer clear of those when I'm eating Filipino food.

Hi choy! Tuba, beer, scotch, and brandy! You sound like my kind of dining companion. Thanks for visiting my blog.

W.O.R.C, you are very lucky to have someone bring you food like that. I'm sure you'd enjoy caldereta though.

Ha, I'm not that cultured at all elmo. I don't really know what's good at all, low price drives my decisions rather than any discernable taste for wine.

Hi Hrio, it's definitely a good tasting wine.

Dear Marvin, Can I have your autograph? :P

You did great! And you look much better without a lumpia covering your face. ;)

Whoohoo! I got you to mention Vietnamese food. :)

What's up with the hostess? You don't interview a food blogger about gossip blogging?! WTH?

Here's the exact link to the video everyone.
http://www.la18.tv/Video.aspx?vid=c55e58f0-8145-4286-8177-f29503eddea0

And to upload on your blog, well, I don't know if typepad works the same way as blogger, but paste this into the edit html version and it should show up.

So nice to know that there is a Fil-Am owned winery over there! I hope they start selling over here...would love to try it!

I use wine in Filipino cooking a lot (ok, I use booze in any cooking a lot)...I de-glaze with wine for binagoongan baboy...really good! :)

Geez Marvin! You're hardcore. This is taking it to a whoooole 'nother level!

I love your blog! I just came upon it through my friend Arnold (inuyaki.com)...I am also trying to build my repertoire of Filipino cooking skills which often entails calling my parents and asking, "How do you make ___?" I also have the Cendrillon cookbook, which is a nice reference for those who need a little more structure than the "Oh, just add a little bit of this and that...I don't know how much!" you'll get from the parents. Sadly, my blogging of the endeavor hasn't been as dedicated as yours and Arnold's. Thanks for sharing your recipes and experiences! I'm def going to bookmark your blog.

On another note, for the pinakbet wine pairing, what about a gewurztraminer? http://en.wikipedia.org/wiki/Gew├╝rztraminer

I made this recipe this past Friday as written. I used a full bodied Cabernet, unfortunately not the same kind you recommended. I thought the Caldera was excellent as you wrote it and rich with flavor. But then when my Filipino friend tried it, he said it was good but he normally has it a little sweeter. He is from the Ilocos Norte (I don't know if that makes any difference in how they would prepare it). Well I did some research and could hardly find any that had sugar. There was one I found that was a pork caldereta and it had pineapple juice added as a sweetener. But for the most part none of the recipes contained any added sugar. What gives? By the way I made Bibingka and the blog on my Tinola is on my site if you want to check it out. Thanks!

I just made this for my family tonight and they loved it! Thank you for the wonderful and delicious recipe.

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