Inihaw na Saging na Saba which is also called Binange in Quezon Province in the Philippines. It is made from peeled Saba (cooking plantain banana) which are skewered and grilled . They are generally served as morning or afternoon snacks.

Read more ...

- Inihaw na Saba / Inihaw na Saging na Saba:

Inihaw na Saging na Saba (grilled plantain or cooking banana called Saba in the Philippines) refers to a Filipino snack made of Saba, a cooking banana variety, peeled and skewered and cooked over charcoal. It is made of half ripe banana, when the banana is still a bit unripe and still a bit tough and not so yellow and overipe.

It is called in different dialect in the Philippines as Hawob in Davao and Ginanggang/Guinanggang in the Visayas, in Cebu particularly, which means grilled, which is Inihaw in Tagalog.

Inihaw na Saging na Saba is often found in the Tagalog- speaking region of the Philippines, like Laguna and Marinduque. They are sold as street foods.


Some said that this is a boring snack compared to other Filipino banana snack, like Turon at Minatamis na Saging with milk and shaved ice, but I learned to like it, with just enough ripeness and sweetness, I think this is a healthy snack option. Maybe I enjoy eating Inihaw na Saba because it reminds me all the time of my summer vacations in the home province of my mother where my grandfather lived until he died. It was my grandfather who bought the first Inihaw na Saging na Saba which I ever tasted while walking along the beach in Torrijos, Marinduque.

In San Pablo City, Laguna where I kept a home, there are lots of vendors selling "inihaw na saging”. I have not eaten Inihaw na Saba for a long time now, I have not found Saba in Germany, only cooked and packed boiled Saba imported from Vietnam in my favorite Asian store in my city, but there is nothing quite like our Inihaw na Saba. Soon I am home, I hope to be able to find time to travel around my country and enjoy once again its great culture.

Read more ...

Inihaw na Hito is one of the grilled/broiled foods from the Philippines which makes use of Catfish/Cat Fish called Hito in the country.

Inihaw na Hito is often served with a Sawsawan (dip) made from Calamansi juice (local lemon from Philippines) and Patis (fish sauce ).

Honestly, I have never tasted Hito in my entire adult life because my Mom never bough any fish caught from the rivers or lakes in the Philippines as she found it unsafe to eat due to dirty and polluted rivers and lakes of the Philippines.

Picture below is Inihaw na Hito (Grilled Catfish/Cat Fish) on display in one of the FastFood Chains serving Filipino foods in San Pablo City, Laguna, Philippines

Read more ...

Indian Mango refers to a variety of mango found in the Philippines. Mostly eaten fresh from hand in its raw form. Indian Mango is generally eaten while it is still green with Bagoong Isda or Bagoong Alamang or salt. Mostly taste good when fresly picked from the tree.

Read more ...

Inji Puli Achar is a special pickles from Kerala, India made basically from chopped or grated Inji (Ginger) and Tamarind (Puli) or Tamarind Paste cooked with lots of spices like any other Achaar/Achar from Kerala. (Please see related article on Achar/Achaar)

Inji Puli Achar is mostly prepared for big and very important festivities, like Onam and Wedding feast. It was one of the Pickles (Achar) prepared during the wedding of one of my second family member in Allepey, a district in Kerala.

Below is a picture of Inji Puli served during the said wedding. Can be seen clearly are Black Mustard Seeds (Kadugu) which is one of the spices used for making Achar/Achaar.

Read more ...

Deutsch: Gegrillter Schweinebauch / Español: Panceta de cerdo a la parrilla / Português: Barriga de porco grelhada / Français: Ventre de porc grillé / Italiano: Pancia di maiale alla griglia

Inihaw na Tiyan ng Baboy in the food context refers to a Filipino dish of grilled pork belly. This dish is celebrated for its succulent meat and crispy skin, achieved through marinating and slow-grilling over charcoal. The pork belly is typically marinated in a mixture of soy sauce, vinegar or calamansi juice, garlic, and various spices that infuse it with flavor. This preparation method not only tenderizes the meat but also imparts a smoky taste that's characteristic of Filipino barbecue.

Read more ...