Giveaway: Linamnam


As promised, here’s this week’s giveaway: a spanking new copy of Linamnam by Claude Tayag and Mary Ann Quioc, a must-have for every foodie’s bookshelf (read my review in the previous post).


To join, here are the mechanics:

1. The giveaway is open to all blog readers with a Philippine mailing address.

2. To enter the raffle, post your answer to this question in the comments section below:

What is your favorite Filipino food?

Please describe the food and which part of the country (and eatery/restaurant/resort etc, if applicable) you’ve tasted it so we can all go hungry reading your comment! :D 

3. Entries will be accepted until Saturday, February 11, 2012, 12 midnight , Manila time 

4. One raffle entry per email addressper person (in other words one entry per person). I will reply to your entry in the comments section to validate it, and I reserve the right to weed out suspicious entries.

5. One winner will be drawn from the entries via Random.org. Winner will be announced within one week from the closing date, and a screenshot of the randomized draw will be posted. 

6. An email will also be sent to the winner to request his or her (Philippine) mailing address. The prize will be packaged securely and sent via a local courier, unless I’ll be seeing the winner anytime soon (e.g. FFP book discussion, FBB meetup, quiz night, geek fight or whatnot).

The giveaway officially opens as soon as this post is up.

Good luck!

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40 thoughts on “Giveaway: Linamnam”

  1. Sali ako!

    My favorite Filipino food is the Kilawin na Isda (preferably Tangigue or Tuna). The best I’ve tasted this (outside our kitchen, of course) is from a restaurant that I forgot the name in Tagbilaran, Bohol. Within the Metro, one of the best ones I’ve tasted is in Mogwai but that’s closed too. Hmm… I need to find another place to get my fix pala then. =)

    1. When you go to Davao, try the kilawing bariles / sinuglaw, that’s the best kilawin I’ve had, better even than Mogwai’s

  2. My favorite Filipino food is Dinuguan paired with puto.. In every special occasion, my lola together with my nanay, cook dinuguan, so that’s why I am attached by it’s delicate taste ;)

  3. Kaldereta. For me it’s more than just a Filipino favorite food. It’s a favorite childhood memory. My lola would make one with plenty of liver sauce and lots and lots of buttery, fat laden beef! Unfortunately, no restaurant, bar or beer garden has gotten close.

    Even if I’m a vegetarian now, I would give it up for a day just to have my lola’s kaldereta.

    1. I love kaldereta too, especially my mom’s kaldereta. And I love kalderetang kambing more than beef! I’ll never make it as a vegetarian!

  4. A lot! But for this, I’d have to say dinuguan (pork blood stew).

    Dinuguan is chopped pork meat and fat and intestines (can also include lungs, kidneys, heart, ears, and snout) simmered in pig’s blood and vinegar, chopped garlic, the usual salt and pepper, and garnished with long green local chilis. Some put in a dash of sugar, but I like my dinuguan salty-sour; the sauce thick as, well, blood.

    You can eat it at any time of the day, on any occasion. You can eat dinuguan plainly like I do to cut down on carbs or dump spoonfuls over steamed rice. But the best is to eat it with putong puti (steamed rice muffins).

    The best I’ve tasted were home-cooked by my relatives (aunts who are very competitive when it comes to cooking). I would recommend the dinuguan of Aling Gaying, served in Aling Gaying’s Carinderia, at the corner of M.Roxas and Sta. Ana Streets, San Roque, Marikina City.

    I want to learn how to perfect this dish, but one has to wake up at 3 in the morning to get fresh pig’s blood at the market.

    1. Naks, dinuguan connoisseur! :)

      My mom makes a mean dinuguan, and I think everyone in our hometown does. Every family gathering, when they roast pigs, the innards are always made into dinuguan.

  5. Buko Pie from The Original Buko Pie Bakeshop in Laguna <3

    It's unlike the mainstream Colette's buko pie (which, for me, is too sweet and not-so-buko-ish). The Original's buko pie makes for a relatively cheap but healthy and delish breakfast, merienda, or dessert!

    1. Yes! I actually don’t eat buko pie but the rest of my family does, and everytime we go to Laguna we buy boxes and boxes of these!

  6. May I enter to win this for my cousin that lives in the Philippines (I live in the US)?

    Hard question. There’s so many Filipino food I love. I suppose if I had to narrow it down it would be sinigang na bagus … the way my dad makes it. He’s bikol so I don’t know if his version is special?

    Thanks for the giveaway. Hope I qualify. :)

    1. Hi Jinky, of course, I can send to your cousin here.

      I love sinigang when it’s not meat — sinigang na bangus and sinigang na hipon always hit the spot :)

  7. Such a difficult question!! Not to be bias or anything but I love ALL Filipino food… uhm, except dinuguan hahaha!

    Kilawin, a dish of raw fish or meat soaked in vinegar with juicy onions and cucumber, and humba, which is basically braised pork with sugar and soy sauce and health-alarming oil, top my list BUT if, for some odd reason, I were forced to eat just two things for the rest of my life, I would ask for TURON (fried bananas in lumpia wrapper) and Jollibee’s PEACH MANGO PIES!!

  8. Awww…I love sinigang na baboy…the hotter, the better…but nothing beats my Auntie Aida’s Special Kare-kare (Oxtail Stew) with bagoong. It’s made with ox tail (or beef) with bone marrow, banana blossoms, Baguio pechay (Chinese white cabbage), atsuete seeds (annatto) for stew coloring and yummy, yummy, nutty peanut butter. Oh, did I forgot to mention it’s special side dish bagoong as condiment? It’s made of salted crushed anchovies or small shrimp locally called “alamang”. Delicioso! Nothing comes close since. Wish I can cook as well as her. But for now, I’ll settle for feasting upon her delicious specialty…ATTACK!!! ^_^

  9. oooohhhh! so many Filipino dishes i love, so hard to choose just one!

    But right now, i’d choose POCHERO — and not the type with a light-colored soup, but with red, rich tomato-base. a super yummy dish i learned from my parents. recently, we tried the pochero at Kanin Club. it was a bit sweet compared to what i’m used to, but surprisingly, i liked it!

    i’m also hankering for the ginataang halo-halo that my parents used to cook. rich and full of saba bananas, sweet potato, ube, sago…the works! the ones i’ve tried in restos are mostly just full of bilo-bilo. will have to ask my parents to cook ginataang halo-halo for us when we visit!

    1. Pochero is a traditional dish for an Ilonggo family (mine!) and we have it on special occasions. My mom’s pochero is so good, we demolish the entire pot in a single sitting!

      One of my lolas used to live with us as a child and cooked a different Filipino merienda for me every afternoon, and I loved ginataang halo halo the best!

  10. SINUGLAW: a combination of SINUGBANG (grilled) baboy and KINILAW na tuna. These are mixed with spices and vinegar.
    More commonly found in visayas and mindanao regions.

  11. By far the best Filipino dish I have eaten was kalderetang kambing cooked by Jess Sison (a chef/private caterer who specializes in genuine organic food). Even the plating was fabulous, parang French cuisine. He served it during a private party in my brother’s house =)

    I wanted also to mention Romy Dorotan’s (Purple Yam) Filipino-fusion dishes but he is based in New York. He tweaks traditional Filipino dishes.

  12. Our very own filipino style meatloaf, EMBUTIDO! My aunt’s version is my favorite. We always go to their place during fiesta, so I can have a taste of my favorite. You don’t have to go far, it’s commonly cooked here in Central Luzon. ;)

  13. I love Vigan empanada made by the manangs at the Plaza in Vigan. It has longanisa, grated green papaya, bean sprouts and egg yolk. It gets folded into rice flour wrapping and fried until golden brown. Unlike its mestizo cousin (the spanish empanada) it is not soft to the bite. It’s very crispy. Dip in ilocano vinegar with small native onions (lasona) and pop in your mouth. Heaven!

  14. Sali rin ako, dahil I saw this book in NBS!

    My favorite food is Giniling or picadillo or giniling na menudo. I can eat that everyday! It’s perfect with rice, full of goodness and I love the raisins. Tita Meriam, our cook in the farm still makes the best version for me that I don’t cook myself. ;)

  15. I’ll have to say Sisig. This dish is uniquely Filipino. I’m not sure where it originates since it can be found all over the country. I love the variety and it’s one of the meals not easily prepared at home so it is always a treat for me.

  16. reading this thread is making my mouth water!

    pochero! kare-kare! sinigang na baboy! galantina! morcon! kaldereta! champorado and tuyo! dinuguan at puto! vigan longanisa! chicken inasal at Manokan Country! the ‘itsibitsi’ and turon KC at Kanin Club! and the list goes on…

    neil makes a mean kalderetang kambing (though i prefer kalderetang baka) and arroz valenciana! by special request pa yan ng friends namin. :)

  17. Weird as it may seem but my all-time favorite is dinuguan.. Call me selfish but most people wouldn’t want to eat the dark-looking pot of goo and pork organs :P

    The dinuguan that are prepared during our fiestas in Batangas are the best I’ve tasted so far! :P

  18. hmmmm after going to a food trip in pampanga (a traditional food themed) and eating my way through the country via my relatives and their native delicacies….

    nothing beats adobo made with pork skin simmered until it almost resembles gelatin and meaty with chicken pieces (i’ve had the yellow kind as well but nothing beats the brown one made with soy sauce)

    but given something more (unhealthy) unique i’d go for binagoongan, deep fried pork slathered with my dad’s homemade bagoong with sili labuyo and eggplants pieces served with sliced tomatoes :)))

  19. I just saw this book in NBS!
    Might as well join this give-away contest ^_^

    My favorite Filipino food would be…. SINIGANG! Any sinigang would do ^_^ Sinigang na: baboy, hipon, baka, bangus…. sa: bayabas, sampalok etc :)))

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