Pilgrims, Portuguese Sausage and A Malasadas Fail In Massachusetts
Today in this LONG video of my second day in Massachusetts, I will go explore the South Shore of Massachusetts. I will go to both New Bedford and Fall River to explore the wonderful Portuguese community there, go visit a friend on the Cape, take a walk around Plymouth and head to Boston for a late dinner.
0:00 Intro
2:24 The Town Of Bridgewater
4:24 Bridgewater State University
19:27 New Bedford
20:24 Miguel's Place
26:25 New Bedford and Hawaii Ties
27:55 Portugalia Market Fall River
36:30 Trying A Pasteis de Nata
40:18 The Search For Malasadas
42:44 Lizzie Borden House
44:02 Cape Cod Beaches
44:20 A Chat With Morgan About Chatham
47:12 Cranberry Bogs
48:33 Plymouth
55:55 Northern Chinese BBQ Skewers
59:53 Closing
Hey, I'm Misty, and thank you for stopping by my channel. I feature local restaurants to show case what food and menu items that they have to offer. If any of them interest you, please stop by and show them your support. Support local businesses to keep them going!
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Kilawing Baboy - Pinoy Pork salad - Tagalog Recipes - Filipino Recipes - Pork Salad - Kilawing
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Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate.
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas, also spaghetti and lasagna of Italian origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce),
puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash,
eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang
(meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).
Adobo/Inadobo − cooked in vinegar, oil, garlic and soy sauce.
Babad/Binabad/Ibinabad − to marinate.
Banli/Binanlian/Pabanli − blanched.
Bagoong/Binagoongan/ -- sa Bagoong − cooked with fermented fish paste bagoong.
Binalot -- literally wrapped. This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible (in contrast to lumpia — see below).
Buro/Binuro − fermented.
Daing/Dinaing/Padaing − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
Guinataan/sa Gata − cooked with coconut milk.
Guisa/Guisado/Ginisa or Gisado − sautéed with garlic, onions and/or tomatoes.
Halabos/Hinalabos -- mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
Hilaw/Sariwa -- unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
Hinurno -- baked in an oven or roasted.
Ihaw/Inihaw − grilled over coals.
Kinilaw or Kilawin − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
Laga/Nilaga/Palaga − boiled/braised.
Nilasing − cooked with an alcoholic beverage like wine or beer.
Lechon/Litson/Nilechon − roasted on a spit.
Lumpia -- wrapped with an edible wrapper.
Minatamis − sweetened.
Pinakbet − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
Paksiw/Pinaksiw − cooked in vinegar.
Pangat/Pinangat − boiled in salted water with fruit such as tomatoes or ripe mangoes.
Palaman/Pinalaman − filled as in siopao, though palaman also refers to the filling in a sandwich.
Pinakuluan -- boiled.
Prito/Pinirito − fried or deep fried. From the Spanish frito.
Relleno/Relyeno -- stuffed.
Tapa/Tinapa -- dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
Sarza/Sarciado -- cooked with a thick sauce.
Sinangag -- garlic fried rice.
Sigang/Sinigang − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
Tosta/Tinosta/Tostado -- toasted.
Torta/Tinorta/Patorta -- to cook with eggs in the manner of an omelette.
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