I think the most memorable meal I have ever eaten last December 21 of 2013 during our Christmas party in the Philippines. There was a lechon (roasted pig), a bam-i (fried noodle), tinolang manok (ginger native chicken soup), goat caldereta, dinuguan (pork blood stew), fresh lumpia (spring roll), and rice. For our dessert was a fruit salad and a Filipino native wine name tuba made from coconut.
It was memorable because of the presence of my family and friends back home in the Philippines celebrating Christmas with me. It was also a thanksgiving dinner for my family for protecting my family from the Typhoon Haiyan that hit part of my province. The combination of food and having family enjoying the food was the most memorable one.
List 3 culinary herbs:
Lemongras – The lemongrass is a tall perennial plant that has its own aromatic scent. It has a strong citrus flavor. It also has a multi-purpose use like fragrance for tea, flavouring for food and it has a medicinal uses. The aroma of lemongrass takes the natural smell of the pig, and the citrus flavor enhance the flavor of the roasted pig.
Scallion – is a young onions with a long, thin white base that has not yet developed into a bulb and long straight green stalks, it has a milder flavor than a mature onions, It has a slightly pungent flavor. The pungent flavor added taste to the roasted pig.
Bay leaf – It is came from a small tree with glossy dark green leaves. The leaves are the one use for culinary use and it is use to almost everything from savory meat, fish dishes, pasta sauces and even sweet dishes. The strong flavor of bay intensifies with drying. The fresh leaves have a slightly bitter flavor. The strong flavor of bay help the rest of the herbs and spices to come up a good combination of smells and taste towards the roasted pig.
Lechon (roasted pig) – The skin of the pig is crunchy while the meat especially in...