The traditional and ever famous Caviteñean TRIFECTA or TRIO food terno eaten every Sundays in traditional Caviteñean households.
Kare-Kare / Kari-Kari - is a stew made from either oxtail (buntot), beef tripe (tuwalya), pork's face (mukha), or various cuts of pork (laman) in rich and thick peanut sauce with atchuete . Best paired with bagoong.
Adobong Caviteño/Adobo Seca/Adobong Pula - pork, chicken or both or with liver marinated then simmered in garlic, vinegar, soy sauce, garlic, bay leaves, black peppercorns and achuete.
Kilawing Papaya - grated green papaya cooked in vinegar with grilled mashed pancreas and chopped librillo of cows.
Cavite City makes a point in serving their dishes in proper combination also called “terno- terno”. Usually a piquant dish is paired with a bland one, a sweet with a sour, a salty with a sweet and a wet with dry. The combinations are traditional and have been so far as long as Caviteños remember.
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