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This might not be the typical expat blog, written by a German expat, living in the Philippines since 1999. It's different. In English and in German. Check it out! Enjoy reading! Dies mag' nun wirklich nicht der typische Auswandererblog eines Deutschen auf den Philippinen sein. Er soll etwas anders sein. In Englisch und in Deutsch! Viel Spass beim Lesen!
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Is it only the Filipinos? Almost our neighboring Asians eat animal parts that are considered by other nations as discard.
I think it's not about preference. It is about survival that makes people eat something that is considered taboo to other nationalities. The Filipinos in the past had experienced extreme hunger because of war, famine, natural calamities and mostly survived on fruits, root crops, grains than can be easily found in the sorroundings. It is unlikely that meat is a common part of the diet as during those days people live like a nomadic lifestyle (fleeing from place to place). Before the introduction of raising animals for food consumption, they hunt wild animals and fish as a source of protein, and from there, they consider every part of the carcass as edible because, come on, it's rare and it is a part of a tasty meal as well.
In regards to the mentioned “vinegar and onion" with the addition of ginger, and black pepper, salt to taste and also birds eye chillies. Literally it is not common to only add vinegar and onion to cook Filipino dishes. There are dishes or appetizers as we called, that uses native vinegar and onion, with the addition of other ingredients of course, like fish ceviché jumping salad, and paksiw dishes.
A jumping salad is pouring a mixture of vinegar, salt, onion, chili, ginger into a bowl of fresh (moving) small shrimps making the animals to jump while they're eaten alive.
Back to the main topic, yes, almost every part of the slaughtered animal are eaten. Balls, brain, eyes, nose, ears, tonque, heart, gizzard, kidneys, intestines, trotter, knuckles, blood, snout. These are meat discards but Filipinos, along with other Asian countries have a unique way of preparing it and transforming it into an exotic and tasty dish.
Let's take a look;
2. Singapore's pig organ soup.
3. Japan's Horumon Yaki
4. Taiwan's Milkfish deep fried and soup intestines.
5. China's stewed lung and intestines.
6. Indonesia goat liver Satay and fried pig tongue Padang
7. Philippines’s meat and pig brain dinakdakan
Chicken intestine isaw
Blood stew dinuguan
Goat/ cow meat and intestine pinapaitan. (Using bile as a one of the flavourings to attain that slightly bitter taste, the name came from the root word “pait” means bitter.
Chicken gizzard and liver adobo.
Bopis, a spicy dish of minced pork, heart, kidney and lungs.
Braised chicken feet
6. Arab’s Pacha (grilled sheep's eyeballs).
Now, have you heard of placenta? Just kidding.
No, Low Saxon isn't a dialect of High German. It's a separate thing in its own right.
To explain things further, dialects spoken in Germany can be classified into two main languages: Low Saxon (aka Low German), and High German.
This distinction exists because Low German comes from the medieval Old Saxon language while High German comes from Old High German. Their different origins make them pretty unique from each other.
An interesting fun fact is that Low German actually has a more recent ancestor with English than it does High German. Low and High German being lumped together as part of a unified “German” has more to do with history and politics.
EDIT: Gunārs Miezis pointed out that the map above doesn’t show all of the Low German dialects for some reason, so here’s a more accurate one for that:
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Kids cannot tolerate mistakes because the world does not tolerate mistakes. When mistakes become unacceptable, the situation turns desperate. The world is no longer worth living in when our mistakes follow us wherever we go. If the kids have become fragile, it is only because the world would rather break them than let them bend. |