When I think of the Lauya de Palanyag dish, I think of it as the Pochero dish and as a comfort food with a side of nostalgia, as if it brings back the colonization era of the Spaniards because of its name. Mabuhay ang Palanyag!! This rich, slow-cooked beef shank made me imagine that it melts with each bite, infused with a gentle spice from ginger and native herbs. Every sip of the broth is comforting, bringing back memories of family gatherings and traditional kitchens. It’s not just a meal-it’s a heartfelt journey back to Palanyag. A must try dish indeed!!🤤😋❤️
As a soup enthusiast, I'm eager to try Lauya de Palanyag from Parañaque. Having cooked sinigang and nilaga at home, I'm intrigued by this distinct dish. Similar to nilagang baboy and bulalo, Lauya de Palanyag uses meat, pechay, cabbage, and saging na saba. However, the addition of squash, onion leeks, and palm sugar surprised me, enhancing the soup's flavour and appearance. Watching fellow students rave about Lauya de Palanyag in the video, I'm convinced it's a sweet and delicious treat, perfect for cold weather. I also appreciate the dish's meaningful name, 'My beloved,' which reflects the love and care that goes into cooking it.
Lauya de Palanyag with ensaladang talong is similar to the Filipino dish Pochero. Both are hearty stews made with meat and vegetables, but Lauya de Palanyag has its own unique twist. Lauya de Palanyag with ensaladang talong uniquely incorporates achuete seeds, palm sugar, and chives to create its distinct flavor profile. From what I gather in the video often highlight not just the cooking process, but the stories and memories tied to these dishes. They remind us of the importance of preserving cultural heritage through cuisine. Watching this, one might reflect on the significance of family recipes passed down through generations and how they keep the essence of our ancestors alive. Video like these serve as a beautiful reminder of the vibrancy and depth of Filipino culinary culture, encouraging us to cherish and celebrate our roots. They also inspire us to explore our local cuisines more deeply, perhaps even try our hand at cooking traditional dishes ourselves, ensuring that these precious culinary practices are kept alive for future generations.
Having seen how to made and prepare Lauya De Palanyag make me wants to grab a bite of it, I'm not a stranger to Lauya De Palanyag since we already tackled about it last Tuesday, The textures, taste, and uniqueness of it is already what makes it different and stand out, specially in Parañaque City. But what makes it really stand out is the story behind it, Loving and caring for each other is really one of our traits as a Filipino, it brings us together just like what happened to the tiny town of Palanyag ( My beloved )
Before watching the video, I assumed Lauya de Palanyag was just a twist on bulalo. But it was interesting to learn that it actually combines pork and beef for a richer flavor. I was surprised to see squash in the ingredients-that’s what gives the soup its unique color! Now, I'm inspired to try cooking it myself and pairing it with ensaladang talong for a mix of hearty and refreshing flavors. This dish really shows how creative and diverse our local recipes can be!"
It is evident in the Lauya de Palanyag that it incorporates a lot of ingredients, each adding a distinct element that enhances both the flavor and the heartiness of the stew. It is mentioned in the video how it became a well-known dish and how it represents the town itself. With that, I assume that the ingredients really symbolize the community's history and resourcefulness, just by seeing how they prepared the dish. Since the method of cooking and the ingredients are familiar, I think I would be able to indulge in the complex yet unique taste of the Lauya de Palanyag.
What I gathered from this video is that Lauya de Palanyag is a very flavorful and hearty dish. The pork is tender and juicy, vegetables perfectly cooked. The big plus is that it is easy to make this makes it great for a weeknight meal. I'd like to add that Lauya de Palanyag is a very significant dish in Filipino culture. It was passed on from generation to generation and up to these times, many Filipinos still enjoy this dish. I think it's really very important to learn different cultures and appreciate them, and one great way to do that is through their food.
When I had watched the video, I really thought that Lauya de Palanyag was similar to Bulalo due to the ingredients and the cooking method applied. However, it's unique due to the use of annatto or tomatoes which makes it richly red-orange in color. Since I love colorful dishes, I would want to taste Lauya and find out how different its taste is compared to other soups. This vibrant touch makes the dish not only attractive but also gives it a special taste that is different from any other Filipino soup dish. Some ingredients used in this recipe are quite unusual, too. For example, adding saba or banana with its skin is something new to me. This unusual option adds a unique turn to mix flavors and textures that set Lauya de Palanyag even further apart from the rest of Filipino soup dishes.
When I first saw and watched the video, the dish is popular in Parañaque. I think the cooking technique is simmering and easy to cook with meats, variety of vegetables and seasonings. But this Lauya de palanyag makes me think that the saba can be ingredients of a dish that makes uniques of the dish, now I thought that the banana skin would give the dish a "pakla"because of the banana skin. Also not familiar from this dish so if I have a chance to taste the Lauya de palanyag I will take the opportunity to try this dish it's with the combination of ensaladang talong to experience and appreciate their cuisine.Additionally looks like delicious because we are filipino who love "sabaw"whether the weather is cold or warm.
I think, Lauya de Palanyag is a must-try dish because it is a traditional Filipino stew known for its rich, comforting flavors. It is made with tender pork or beef cooked slowly with vegetables, ginger, and spices, creating a savory and aromatic broth. The dish has a balanced taste, combining the heartiness of meat with a hint of sweetness and a bit of spice. Based on the video that i watched, every bite is warming and satisfying, making it a favorite among locals. If you're looking to experience authentic Filipino home cooking, Lauya de Palanyag is a must-try dish.
At first, I thought Lauya de Palanyag is similar to the other soup dishes we have here in province, however, it is different because commonly the sides or dipping sauces we eat with a soup dish are like fish sauce, soy sauce, vinegar, calamansi, and chilli but the Lauya de Palanyag is eaten with a side dish ensaladang talong not the typical sauces we paired and served with tinola, sinigang, nilaga, and more. It is very interesting because it has ingredients like squash, camote, and the cane sugar (panocha) that are not usually added when cooking a broth or soup. Additionally, the soup looks spicy because of its color from the annatto, but its flavor was sweet contrast to its appearance. It's a must-try food for everyone.
This dish has taught me a lot of new things. Although the lauya initially appears to be similar to bulalo and nilagang baka, I was able to distinguish between the three based on my observation of the meal. The tougher cuts of beef, such as shank or brisket, and the bones are more similar to bulalo in lauya. However, lauya like nilaga, can be regarded as a meal in and of itself. Their cooking methods and the vegetables they use in those recipes are different. Bulalo is renowned for its rich, transparent broth, whereas lauya is typically a thicker stew since it is simmered for a longer period of time. Overall, lauya de palanyag has a distinctive presentation that would persuade everyone to try it. Plus, the evaluations' comments about how delicious it was make me want to try it as well.
Watching the video, I learned that Lauya de Palanyag is a unique dish from Parañaque City that everyone must try. It looks similar to Pochero with saba, and mix of vegetables. However, one major difference is in the coloring. While Pochero uses tomato sauce to achieve its color, Lauya de Palanyag uses annatto seeds. Another difference lies in the choice of meat; Lauya de Palanyag specifically uses beef, whereas Pochero can be made with pork, beef, or chicken. The cooking method is also distinct since Lauya de Palanyag takes longer to prepare. The beef is boiled for hours to make it tender. Lastly, as the reviewer mentioned, this dish has a mild sweetness that resembles Pochero’s taste. The saba bananas give it a naturally sweet flavor, adding to its unique taste profile.
Based from what I have watched in this video and also in our report “Lauya de Palanyag” is a dish from Parañaque, Philippines, notable for its cultural and historical significance. “Lauya” refers to a type of Filipino stew, traditionally made with beef or pork bones, simmered slowly to release rich flavors and tenderness. This particular version from Parañaque uses unique ingredients and techniques that reflect local tastes and traditions, often incorporating vegetables like cabbage and green beans with a broth seasoned to be savory and comforting. What makes “Lauya de Palanyag” special is how it connects the community with its roots. “Palanyag” is the old name for Parañaque, and the dish serves as a culinary bridge to the city’s past, providing insight into how food reflects regional identities. It showcases the blend of indigenous flavors with Spanish influences that are common in Filipino heritage cuisine. Today, dishes like this one are not only culinary experiences but also historical artifacts, carrying stories of place and people through generations.
To begin with, I already encountered Lauya de Palanyag before hand since it is one of the dishes that my group was able to discuss. Now, what really caught my attention about this dish is the addition of panutsa, which is made from unrefined cane sugar which served to sweeten the broth itself. Not to mention it is quite similar to pochero. However, the main difference between the two is the incorporation of annatto, or what we called atsuete seeds, rather than tomato sauce used to achieve the color. It also has its own classic side dish, the ensaladang talong, which features eggplants and mashed garlic as well, making it a perfect complement to the dish. Prior to that, the type of cooking method used was easy, as it was just boiling.
Lauya de Palanyag is a unique dish that combines elements of both pochero and bulalo. It's similar to pochero in its ingredients and overall appearance, but it uses asuwete instead of tomato sauce, giving it a lighter color. The inclusion of ingredients like bone marrow and vegetables, reminiscent of bulalo, adds another dimension to the dish. One interesting aspect is the use of unpeeled bananas. While banana peels are edible, it's not a common practice to include them in cooking. I think no Lauya de Palanyag is complete without its classic side dish ensaladang talong. This refreshing salad features eggplants mashed with garlic, offering a delightful contrast to the rich and savory flavours of the main dish. The combination of warm Lauya de Palanyag and the cool, tangy ensaladang talong creates a well-rounded dining experience.
In the presentation that my classmates had, I thought that Lauya de Palanyag was a kare-kare because of the orangy color of the food but when I watched this video, there was so much difference between them. For me, I like how Lauya de Palanyag has its unique use of the ingredients which really showcase its vibrant flavor. This soup is a sweet soup by using the panutsa or the sangkaka kung tawagin dito sa amin. From the vegetables who are sweet itself the panutsa added a more flavorful hint to the Lauya de Palanyag. The soup itself is sure to be beefy and meaty because the broth used is the pinagkuluan ng beef/meat that adds flavor to this dish. Another thing is this somehow looks like our version of nilaga because it contains petchay, saba, and the cabbage which we used to make a nilaga. And their difference was that they also added pumpkin and sweet potato which are both sweet and by adding the annatto powder/seeds that give color to the soup. This dish is a must try pair with the ensaladang talong which is similar to the process of making a kinilaw na talong because of the use of vinegar.
When I first heard that Lauya de Palanyag is a beef soup, one thing that comes to my mind is that I won’t ever try this dish since I don’t like the taste of beef. However, after watching this video, my perspective has changed. I’d definitely give it a try if I had the chance to because it looks really appetizing, especially with its color from the annatto seeds and, of course, the variety of ingredients used, such as squash, sweet potatoes, and saba bananas. What really caught my attention was that the saba bananas were unpeeled; they were simply cut in half. I’m used to seeing peeled saba bananas in dishes like puchero, so I was surprised to see them added in the pot with the skin still on. The cooking method of this dish is simple and easy, as it only involves boiling. You just need to boil the beef until it’s tender, then add the other ingredients and spices. As for the ensaladang talong that pairs with it, I’d probably skip that because I don't really like the taste of eggplants when it is boiled.
When I first watched a video of this dish, I assumed it was similar to bulalo because of the ingredients and preparation methods. I can see how those differ from one another after seeing the video. Particularly in regard to taste. Also out of nowhere after watching the video i had my curiousty so i search/study the main difference of those to. The Filipino beef marrow soup known as bulalo, which is particularly well-liked in Batangas, is distinguished by its clear and flavorful broth. It is prepared by cooking beef shank with bone marrow for a number of hours, producing a thick and filling broth that is usually seasoned with salt, pepper, and occasionally onions and garlic. The inclusion of annatto seeds (atsuete) and panutsa (unrefined cane sugar) gives Lauya de Palanyag its bright, slightly sweet broth, which gives it a characteristic reddish-orange hue and a subtle sweetnesses.
After watching the video, I also thought it was bulalo because it looked similar. However, it has different ingredients, like saba bananas, which I’m not used to, and they didn’t remove the peel of the saba. Overall, I think Lauya de Palanyag isn’t just food it’s a reminder of tradition and shared moments with loved ones. So if I have the chance to try it, I’d love to pair it with ensaladang talong to experience a unique combination. I think I’d really enjoy Lauya de Palanyag since I also love sabaw.
As I'd seen in the video, this Lauya de Palanyag is a must try in Paranaque City. It is more likely similar to pochero because of the color, saba of bananas, and the vegetables. The difference between Lauya de Palanyag and Pochero is the colouring they use. In Lauya de Palanyag, they use anatto seeds for its colour, and in Pochero, they use tomato sauce. Also, I'd seen that in Lauya de Palanyag they use meat of beef, while in Pochero they use meat of pork, beef, or chicken. In the cooking method, Lauya de Palanyag needs to have a long hour of coking because the cooking method is boiling and also because of the beef to tenderise it. Last, as the evaluator said, the taste of Lauya de Palanyag has a sweetness that is a little similar to pochero, which has a little sweetness because the saba of bananas provides a unique sweet flavour to this dish.
Lauya de Palanyag is a beef soup made with saba bananas, sweet potatoes, squash, and tender meat. Instead of using tomato sauce, it employs achiote seeds, which gives the broth a bright red color. I don't particularly enjoy beef since it has a strong flavor and smell that I can't get rid of, but after seeing the video, I think it tastes great, so I'll give it a try because it looks so delicious that my opinion of beef might change. Additionally, according to one person who tried the Lauya de Palanyag, it tastes like bulalo but is sweet rather than salty. Given that I enjoy foods with sweetness, I believe there's a chance I'd enjoy it. In addition, since I enjoy eggplant, I believe I would enjoy the ensaladang talong.
Upon watching the video, I learned that "Lauya de Palanyag" is a famous dish in Parañaque, Philippines. The word palanyag means "aking mahal" or "my beloved" which reflects their affection towards their hometown. This dish has a vibrant red color broth or soup and sweet taste because of one of its ingredients which is the panucha, a traditional and refine cane sugar. It is best served with enseladang talong, an eggplant smashed with garlic, to create a complete food experience. The cooking process is easy, you just need to prepare the ingredients and boil them on a large pot. Base on the feedbacks of the students who got the chance to taste the "Lauya de Palanyag" it is delicious and its taste is a bit similar to goto without noodles and others says it taste like bulalo but sweet. This video makes my mouth water and want to try this dish at home because I was curious about its taste. Also, this dish would be great today because of the cold weather and rainy season Overall, the video was pack with facts, good visuals and amazing editing that makes the video worth to watch a couple of times.
Lauya de Palanyag is indeed a unique dish that reflects the heart of Paranaque's local culinary heritage. As being similar to the popular Filipino stew, pochero, Lauya is differentiated through the ingredients used. Unlike pochero, which uses tomato paste to add color, Lauya has a clearer, simpler broth, which allows the natural flavors of pork or beef bones to be at its best. Lauya de Palanyag also has sweet potatoes that are unfamiliar to me, to use in dishes, especially as a viand. The flavor of the Lauya finds its roots in the Philippine palate since Filipinos value a touch of both sour and a hint of sweetness within a dish. And also, it made me curious on what the taste of this dish will be especially when it pairs to ensaladang talong. So, it is definitely a must try in order to experience the cuisine of Parañaque and to be able to taste its unique flavor.
According to what I observed in the video, the phrase "palanyag" refers to their affection for their hometown of Parañaque. The lauya de palanyag is similar to putchero. The main distinction between palanyag and putchero is that the putchero utilizes tomato sauce, while the palanyag uses atsuete. Ensaladang talong is a side dish served with lauya de palanyag. Despite having a lot of components, lauya de palanyag ingredients is easily accessible at local markets. Cooking a beef stew requires tenderizing the meats, which takes time. Additionally, because lauya de palanyag is a simple recipe to prepare and a great side dish, anyone can make it at home.
Initially, I thought Lauya de Palanyag was similar to bulalo but with a yellowish broth. After watching the video, I realized it’s actually a different dish that uses both pork and beef. A funny thought-I initially mistook the squash in the picture for ginger, which is why I assumed the soup was yellow. Watching the video helped me understand the unique ingredients and the proper cooking process. Now, I’m thinking of trying this dish with ensaladang talong to see how the sweet flavors blend with the meat and complement the ensaladang talong.
When I heard the dish Lauya de Palanyag I already have an idea in mind that it is a stew because in our province Lauya is our other term for stew or Nilaga. But after I watched the video Lauya de Palanyag is not like a usual stew which is no added color. While the Lauya de Palanyag have orange or red color due to adding of anatto seed to add color. Also it's more likely same in the dish putsero because of the ingredients and color except that in putsero we use tomato sauce not the anatto seeds. Putsero and Lauya de Palanyag have a saba in the ingredients but the Lauya de Palanyag the Saba are cooked with the skin and has a sweet potatos. I'm curious about the taste of Lauya de Palanyag and also confused if the skin of the Saba was also eat when eating the dish since it cooks along with the other ingredients and how it taste.
The dish lauya de palanyag comes from Paranaque it is a meat dish with vegetables, broth, and a strange mixture of spices, and if we look at the food, it has similar appearances like puchero, balbacua, and goto bulalo. Which is a trend in Batangas. The only difference between lauya de palanyag and puchero is that it is thinner. And if we look at it, it looks delicious, even though I haven't tasted it yet but the ingredients they used and mixed together here, is more sweetness because of sweet potatoes, squash, panotsa, and banana, all of these are sweet or add sweetness in the dish.
The lauya de palanya is one of the dishes in Parañaque that is so popular. From the video, I would say that the lauya de palanya was somehow similar to the Pochero dish, but it is not; lauya de palanya is actually a soup made from pork or beef, seasoned with spices, and has added vegetables such as pechay, cabbage, and saging na saba that will add more flavor to the dish. It looks spicy because of the color of the soup, lauya de palanya. The eggplant, the last of the list, was the one that made me hesitant to try it because I usually eat the eggplant torta, and it is unusual to eat the eggplant that is boiled. but overall it's a must try dish.
Upon watching the video, it suprised me when they didn't removed the skin of the banana. Although using saba as part of an ulam ingredient isn't new to me, not removing its peel what caught my attention. Seeing the sweet potato, squash, and saba I already know it'll be sweet, not to mention adding the sangkaka after all of the vegetables are cooked. But nevertheless it still received a positive comments from the students. Because of that I would definitely want to try the Lauya de Palanyag but I don't think I would add the ensaladang talong since I'm not a fan of it.
By watching the video, I'm not familiar with the dish, but the appeal of the dish is similar to Bulalo; however, there are still differences in terms of the ingredients and also the color of the dish. One of the ingredients of lauya de palanyag that I'm surprised by is the saging na saba without peeling it. I have encountered a dish with saba; its the usual nilaga. Some of the people in my sitio usually include saba in their nilaga, but what I'm surprised of is in lauya de palanyag, it's with the skin of the saba and also the ensaladang talong. It looks delicious for me as it is similar to bulalo, and I am wondering how it tastes like with ensaladang talong.
Lauya de palanya is a soup here in the Philippines with tender meat, vegetables such as squash, sweet potatoes, saba bananas and flavourful broth. I wonder that the sweet taste is really in there because of the ingredients it has. The squash, sweet potato and banana has its own sweet flavor. How much more if these vegetable we're combined. I haven't try it yet but for me I think it's weird since squash and sweet potato when become boiled the viscosity cames out. Will try but not fan of dishes that is sweet so think not gonna love it.
In 1972 they built the palanyag and palanyag means "My Beloved" or "Aking Mahal". So for my own insights, lauya de palanyag is a dish that originated in Palanyag, the old name for Parañaque in the Philippines, also it similarities of bulalo. This featuring a meat with vegetables like squash, sweet potatoes, and saba and for the side which is the ensaladang talong this typically seasoned with vinegar, salt, and pepper with sili for an extra savory taste. And I think if I try that unique ensaladang talong, I can't eat that, but in the first try yes I will eat, but in the 2nd try it's a no for me because of the texture it's too soft. I would rather choose the bulalo similar over that because I love sabaw because its comforting and have a rich flavor. But it says the Lauya de Palanyag are good combination of Ensaladong Talong. But I love how they prepare the food it's so simple and many students says that it's a yummy food. But I'm enjoying watching their cooking!
sana pinakita nyo yung feedback or critique ng prof... lehitimo ako pero hindi ako marunong magluto ng lauya.. and yung talong mas masap kung inihaw lang hindi pinakuluan... but good job tho.
When I think of the Lauya de Palanyag dish, I think of it as the Pochero dish and as a comfort food with a side of nostalgia, as if it brings back the colonization era of the Spaniards because of its name. Mabuhay ang Palanyag!! This rich, slow-cooked beef shank made me imagine that it melts with each bite, infused with a gentle spice from ginger and native herbs. Every sip of the broth is comforting, bringing back memories of family gatherings and traditional kitchens. It’s not just a meal-it’s a heartfelt journey back to Palanyag.
A must try dish indeed!!🤤😋❤️
As a soup enthusiast, I'm eager to try Lauya de Palanyag from Parañaque. Having cooked sinigang and nilaga at home, I'm intrigued by this distinct dish. Similar to nilagang baboy and bulalo, Lauya de Palanyag uses meat, pechay, cabbage, and saging na saba. However, the addition of squash, onion leeks, and palm sugar surprised me, enhancing the soup's flavour and appearance.
Watching fellow students rave about Lauya de Palanyag in the video, I'm convinced it's a sweet and delicious treat, perfect for cold weather. I also appreciate the dish's meaningful name, 'My beloved,' which reflects the love and care that goes into cooking it.
Lauya de Palanyag with ensaladang talong is similar to the Filipino dish Pochero. Both are hearty stews made with meat and vegetables, but Lauya de Palanyag has its own unique twist. Lauya de Palanyag with ensaladang talong uniquely incorporates achuete seeds, palm sugar, and chives to create its distinct flavor profile. From what I gather in the video often highlight not just the cooking process, but the stories and memories tied to these dishes. They remind us of the importance of preserving cultural heritage through cuisine. Watching this, one might reflect on the significance of family recipes passed down through generations and how they keep the essence of our ancestors alive. Video like these serve as a beautiful reminder of the vibrancy and depth of Filipino culinary culture, encouraging us to cherish and celebrate our roots. They also inspire us to explore our local cuisines more deeply, perhaps even try our hand at cooking traditional dishes ourselves, ensuring that these precious culinary practices are kept alive for future generations.
Having seen how to made and prepare Lauya De Palanyag make me wants to grab a bite of it, I'm not a stranger to Lauya De Palanyag since we already tackled about it last Tuesday, The textures, taste, and uniqueness of it is already what makes it different and stand out, specially in Parañaque City. But what makes it really stand out is the story behind it, Loving and caring for each other is really one of our traits as a Filipino, it brings us together just like what happened to the tiny town of Palanyag ( My beloved )
Before watching the video, I assumed Lauya de Palanyag was just a twist on bulalo. But it was interesting to learn that it actually combines pork and beef for a richer flavor. I was surprised to see squash in the ingredients-that’s what gives the soup its unique color! Now, I'm inspired to try cooking it myself and pairing it with ensaladang talong for a mix of hearty and refreshing flavors. This dish really shows how creative and diverse our local recipes can be!"
It is evident in the Lauya de Palanyag that it incorporates a lot of ingredients, each adding a distinct element that enhances both the flavor and the heartiness of the stew. It is mentioned in the video how it became a well-known dish and how it represents the town itself. With that, I assume that the ingredients really symbolize the community's history and resourcefulness, just by seeing how they prepared the dish. Since the method of cooking and the ingredients are familiar, I think I would be able to indulge in the complex yet unique taste of the Lauya de Palanyag.
What I gathered from this video is that Lauya de Palanyag is a very flavorful and hearty dish. The pork is tender and juicy, vegetables perfectly cooked. The big plus is that it is easy to make this makes it great for a weeknight meal. I'd like to add that Lauya de Palanyag is a very significant dish in Filipino culture. It was passed on from generation to generation and up to these times, many Filipinos still enjoy this dish. I think it's really very important to learn different cultures and appreciate them, and one great way to do that is through their food.
When I had watched the video, I really thought that Lauya de Palanyag was similar to Bulalo due to the ingredients and the cooking method applied. However, it's unique due to the use of annatto or tomatoes which makes it richly red-orange in color. Since I love colorful dishes, I would want to taste Lauya and find out how different its taste is compared to other soups. This vibrant touch makes the dish not only attractive but also gives it a special taste that is different from any other Filipino soup dish. Some ingredients used in this recipe are quite unusual, too. For example, adding saba or banana with its skin is something new to me. This unusual option adds a unique turn to mix flavors and textures that set Lauya de Palanyag even further apart from the rest of Filipino soup dishes.
When I first saw and watched the video, the dish is popular in Parañaque. I think the cooking technique is simmering and easy to cook with meats, variety of vegetables and seasonings. But this Lauya de palanyag makes me think that the saba can be ingredients of a dish that makes uniques of the dish, now I thought that the banana skin would give the dish a "pakla"because of the banana skin. Also not familiar from this dish so if I have a chance to taste the Lauya de palanyag I will take the opportunity to try this dish it's with the combination
of ensaladang talong to experience and appreciate their cuisine.Additionally looks like delicious because we are filipino who love "sabaw"whether the weather is cold or warm.
I think, Lauya de Palanyag is a must-try dish because it is a traditional Filipino stew known for its rich, comforting flavors. It is made with tender pork or beef cooked slowly with vegetables, ginger, and spices, creating a savory and aromatic broth. The dish has a balanced taste, combining the heartiness of meat with a hint of sweetness and a bit of spice. Based on the video that i watched, every bite is warming and satisfying, making it a favorite among locals. If you're looking to experience authentic Filipino home cooking, Lauya de Palanyag is a must-try dish.
At first, I thought Lauya de Palanyag is similar to the other soup dishes we have here in province, however, it is different because commonly the sides or dipping sauces we eat with a soup dish are like fish sauce, soy sauce, vinegar, calamansi, and chilli but the Lauya de Palanyag is eaten with a side dish ensaladang talong not the typical sauces we paired and served with tinola, sinigang, nilaga, and more. It is very interesting because it has ingredients like squash, camote, and the cane sugar (panocha) that are not usually added when cooking a broth or soup. Additionally, the soup looks spicy because of its color from the annatto, but its flavor was sweet contrast to its appearance. It's a must-try food for everyone.
This dish has taught me a lot of new things. Although the lauya initially appears to be similar to bulalo and nilagang baka, I was able to distinguish between the three based on my observation of the meal. The tougher cuts of beef, such as shank or brisket, and the bones are more similar to bulalo in lauya. However, lauya like nilaga, can be regarded as a meal in and of itself. Their cooking methods and the vegetables they use in those recipes are different. Bulalo is renowned for its rich, transparent broth, whereas lauya is typically a thicker stew since it is simmered for a longer period of time.
Overall, lauya de palanyag has a distinctive presentation that would persuade everyone to try it. Plus, the evaluations' comments about how delicious it was make me want to try it as well.
Watching the video, I learned that Lauya de Palanyag is a unique dish from Parañaque City that everyone must try. It looks similar to Pochero with saba, and mix of vegetables. However, one major difference is in the coloring. While Pochero uses tomato sauce to achieve its color, Lauya de Palanyag uses annatto seeds. Another difference lies in the choice of meat; Lauya de Palanyag specifically uses beef, whereas Pochero can be made with pork, beef, or chicken. The cooking method is also distinct since Lauya de Palanyag takes longer to prepare. The beef is boiled for hours to make it tender. Lastly, as the reviewer mentioned, this dish has a mild sweetness that resembles Pochero’s taste. The saba bananas give it a naturally sweet flavor, adding to its unique taste profile.
Based from what I have watched in this video and also in our report “Lauya de Palanyag” is a dish from Parañaque, Philippines, notable for its cultural and historical significance. “Lauya” refers to a type of Filipino stew, traditionally made with beef or pork bones, simmered slowly to release rich flavors and tenderness. This particular version from Parañaque uses unique ingredients and techniques that reflect local tastes and traditions, often incorporating vegetables like cabbage and green beans with a broth seasoned to be savory and comforting.
What makes “Lauya de Palanyag” special is how it connects the community with its roots. “Palanyag” is the old name for Parañaque, and the dish serves as a culinary bridge to the city’s past, providing insight into how food reflects regional identities. It showcases the blend of indigenous flavors with Spanish influences that are common in Filipino heritage cuisine. Today, dishes like this one are not only culinary experiences but also historical artifacts, carrying stories of place and people through generations.
To begin with, I already encountered Lauya de Palanyag before hand since it is one of the dishes that my group was able to discuss. Now, what really caught my attention about this dish is the addition of panutsa, which is made from unrefined cane sugar which served to sweeten the broth itself. Not to mention it is quite similar to pochero. However, the main difference between the two is the incorporation of annatto, or what we called atsuete seeds, rather than tomato sauce used to achieve the color. It also has its own classic side dish, the ensaladang talong, which features eggplants and mashed garlic as well, making it a perfect complement to the dish. Prior to that, the type of cooking method used was easy, as it was just boiling.
Lauya de Palanyag is a unique dish that combines elements of both pochero and bulalo. It's similar to pochero in its ingredients and overall appearance, but it uses asuwete instead of tomato sauce, giving it a lighter color. The inclusion of ingredients like bone marrow and vegetables, reminiscent of bulalo, adds another dimension to the dish. One interesting aspect is the use of unpeeled bananas. While banana peels are edible, it's not a common practice to include them in cooking. I think no Lauya de Palanyag is complete without its classic side dish ensaladang talong. This refreshing salad features eggplants mashed with garlic, offering a delightful contrast to the rich and savory flavours of the main dish. The combination of warm Lauya de Palanyag and the cool, tangy ensaladang talong creates a well-rounded dining experience.
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In the presentation that my classmates had, I thought that Lauya de Palanyag was a kare-kare because of the orangy color of the food but when I watched this video, there was so much difference between them. For me, I like how Lauya de Palanyag has its unique use of the ingredients which really showcase its vibrant flavor. This soup is a sweet soup by using the panutsa or the sangkaka kung tawagin dito sa amin. From the vegetables who are sweet itself the panutsa added a more flavorful hint to the Lauya de Palanyag. The soup itself is sure to be beefy and meaty because the broth used is the pinagkuluan ng beef/meat that adds flavor to this dish. Another thing is this somehow looks like our version of nilaga because it contains petchay, saba, and the cabbage which we used to make a nilaga. And their difference was that they also added pumpkin and sweet potato which are both sweet and by adding the annatto powder/seeds that give color to the soup. This dish is a must try pair with the ensaladang talong which is similar to the process of making a kinilaw na talong because of the use of vinegar.
When I first heard that Lauya de Palanyag is a beef soup, one thing that comes to my mind is that I won’t ever try this dish since I don’t like the taste of beef. However, after watching this video, my perspective has changed. I’d definitely give it a try if I had the chance to because it looks really appetizing, especially with its color from the annatto seeds and, of course, the variety of ingredients used, such as squash, sweet potatoes, and saba bananas. What really caught my attention was that the saba bananas were unpeeled; they were simply cut in half. I’m used to seeing peeled saba bananas in dishes like puchero, so I was surprised to see them added in the pot with the skin still on. The cooking method of this dish is simple and easy, as it only involves boiling. You just need to boil the beef until it’s tender, then add the other ingredients and spices. As for the ensaladang talong that pairs with it, I’d probably skip that because I don't really like the taste of eggplants when it is boiled.
When I first watched a video of this dish, I assumed it was similar to bulalo because of the ingredients and preparation methods. I can see how those differ from one another after seeing the video. Particularly in regard to taste. Also out of nowhere after watching the video i had my curiousty so i search/study the main difference of those to. The Filipino beef marrow soup known as bulalo, which is particularly well-liked in Batangas, is distinguished by its clear and flavorful broth. It is prepared by cooking beef shank with bone marrow for a number of hours, producing a thick and filling broth that is usually seasoned with salt, pepper, and occasionally onions and garlic. The inclusion of annatto seeds (atsuete) and panutsa (unrefined cane sugar) gives Lauya de Palanyag its bright, slightly sweet broth, which gives it a characteristic reddish-orange hue and a subtle sweetnesses.
After watching the video, I also thought it was bulalo because it looked similar. However, it has different ingredients, like saba bananas, which I’m not used to, and they didn’t remove the peel of the saba. Overall, I think Lauya de Palanyag isn’t just food it’s a reminder of tradition and shared moments with loved ones. So if I have the chance to try it, I’d love to pair it with ensaladang talong to experience a unique combination. I think I’d really enjoy Lauya de Palanyag since I also love sabaw.
As I'd seen in the video, this Lauya de Palanyag is a must try in Paranaque City. It is more likely similar to pochero because of the color, saba of bananas, and the vegetables. The difference between Lauya de Palanyag and Pochero is the colouring they use. In Lauya de Palanyag, they use anatto seeds for its colour, and in Pochero, they use tomato sauce. Also, I'd seen that in Lauya de Palanyag they use meat of beef, while in Pochero they use meat of pork, beef, or chicken. In the cooking method, Lauya de Palanyag needs to have a long hour of coking because the cooking method is boiling and also because of the beef to tenderise it. Last, as the evaluator said, the taste of Lauya de Palanyag has a sweetness that is a little similar to pochero, which has a little sweetness because the saba of bananas provides a unique sweet flavour to this dish.
Lauya de Palanyag is a beef soup made with saba bananas, sweet potatoes, squash, and tender meat. Instead of using tomato sauce, it employs achiote seeds, which gives the broth a bright red color.
I don't particularly enjoy beef since it has a strong flavor and smell that I can't get rid of, but after seeing the video, I think it tastes great, so I'll give it a try because it looks so delicious that my opinion of beef might change. Additionally, according to one person who tried the Lauya de Palanyag, it tastes like bulalo but is sweet rather than salty. Given that I enjoy foods with sweetness, I believe there's a chance I'd enjoy it. In addition, since I enjoy eggplant, I believe I would enjoy the ensaladang talong.
Upon watching the video, I learned that "Lauya de Palanyag" is a famous dish in Parañaque, Philippines. The word palanyag means "aking mahal" or "my beloved" which reflects their affection towards their hometown. This dish has a vibrant red color broth or soup and sweet taste because of one of its ingredients which is the panucha, a traditional and refine cane sugar. It is best served with enseladang talong, an eggplant smashed with garlic, to create a complete food experience. The cooking process is easy, you just need to prepare the ingredients and boil them on a large pot.
Base on the feedbacks of the students who got the chance to taste the "Lauya de Palanyag" it is delicious and its taste is a bit similar to goto without noodles and others says it taste like bulalo but sweet. This video makes my mouth water and want to try this dish at home because I was curious about its taste. Also, this dish would be great today because of the cold weather and rainy season
Overall, the video was pack with facts, good visuals and amazing editing that makes the video worth to watch a couple of times.
Lauya de Palanyag is indeed a unique dish that reflects the heart of Paranaque's local culinary heritage. As being similar to the popular Filipino stew, pochero, Lauya is differentiated through the ingredients used. Unlike pochero, which uses tomato paste to add color, Lauya has a clearer, simpler broth, which allows the natural flavors of pork or beef bones to be at its best. Lauya de Palanyag also has sweet potatoes that are unfamiliar to me, to use in dishes, especially as a viand. The flavor of the Lauya finds its roots in the Philippine palate since Filipinos value a touch of both sour and a hint of sweetness within a dish. And also, it made me curious on what the taste of this dish will be especially when it pairs to ensaladang talong. So, it is definitely a must try in order to experience the cuisine of Parañaque and to be able to taste its unique flavor.
According to what I observed in the video, the phrase "palanyag" refers to their affection for their hometown of Parañaque. The lauya de palanyag is similar to putchero. The main distinction between palanyag and putchero is that the putchero utilizes tomato sauce, while the palanyag uses atsuete. Ensaladang talong is a side dish served with lauya de palanyag. Despite having a lot of components, lauya de palanyag ingredients is easily accessible at local markets. Cooking a beef stew requires tenderizing the meats, which takes time. Additionally, because lauya de palanyag is a simple recipe to prepare and a great side dish, anyone can make it at home.
Initially, I thought Lauya de Palanyag was similar to bulalo but with a yellowish broth. After watching the video, I realized it’s actually a different dish that uses both pork and beef. A funny thought-I initially mistook the squash in the picture for ginger, which is why I assumed the soup was yellow. Watching the video helped me understand the unique ingredients and the proper cooking process. Now, I’m thinking of trying this dish with ensaladang talong to see how the sweet flavors blend with the meat and complement the ensaladang talong.
When I heard the dish Lauya de Palanyag I already have an idea in mind that it is a stew because in our province Lauya is our other term for stew or Nilaga. But after I watched the video Lauya de Palanyag is not like a usual stew which is no added color. While the Lauya de Palanyag have orange or red color due to adding of anatto seed to add color. Also it's more likely same in the dish putsero because of the ingredients and color except that in putsero we use tomato sauce not the anatto seeds. Putsero and Lauya de Palanyag have a saba in the ingredients but the Lauya de Palanyag the Saba are cooked with the skin and has a sweet potatos. I'm curious about the taste of Lauya de Palanyag and also confused if the skin of the Saba was also eat when eating the dish since it cooks along with the other ingredients and how it taste.
The dish lauya de palanyag comes from Paranaque it is a meat dish with vegetables, broth, and a strange mixture of spices, and if we look at the food, it has similar appearances like puchero, balbacua, and goto bulalo. Which is a trend in Batangas. The only difference between lauya de palanyag and puchero is that it is thinner. And if we look at it, it looks delicious, even though I haven't tasted it yet but the ingredients they used and mixed together here, is more sweetness because of sweet potatoes, squash, panotsa, and banana, all of these are sweet or add sweetness in the dish.
The lauya de palanya is one of the dishes in Parañaque that is so popular. From the video, I would say that the lauya de palanya was somehow similar to the Pochero dish, but it is not; lauya de palanya is actually a soup made from pork or beef, seasoned with spices, and has added vegetables such as pechay, cabbage, and saging na saba that will add more flavor to the dish. It looks spicy because of the color of the soup, lauya de palanya. The eggplant, the last of the list, was the one that made me hesitant to try it because I usually eat the eggplant torta, and it is unusual to eat the eggplant that is boiled. but overall it's a must try dish.
Upon watching the video, it suprised me when they didn't removed the skin of the banana. Although using saba as part of an ulam ingredient isn't new to me, not removing its peel what caught my attention. Seeing the sweet potato, squash, and saba I already know it'll be sweet, not to mention adding the sangkaka after all of the vegetables are cooked. But nevertheless it still received a positive comments from the students. Because of that I would definitely want to try the Lauya de Palanyag but I don't think I would add the ensaladang talong since I'm not a fan of it.
By watching the video, I'm not familiar with the dish, but the appeal of the dish is similar to Bulalo; however, there are still differences in terms of the ingredients and also the color of the dish. One of the ingredients of lauya de palanyag that I'm surprised by is the saging na saba without peeling it. I have encountered a dish with saba; its the usual nilaga. Some of the people in my sitio usually include saba in their nilaga, but what I'm surprised of is in lauya de palanyag, it's with the skin of the saba and also the ensaladang talong. It looks delicious for me as it is similar to bulalo, and I am wondering how it tastes like with ensaladang talong.
Lauya de palanya is a soup here in the Philippines with tender meat, vegetables such as squash, sweet potatoes, saba bananas and flavourful broth. I wonder that the sweet taste is really in there because of the ingredients it has. The squash, sweet potato and banana has its own sweet flavor. How much more if these vegetable we're combined. I haven't try it yet but for me I think it's weird since squash and sweet potato when become boiled the viscosity cames out. Will try but not fan of dishes that is sweet so think not gonna love it.
In 1972 they built the palanyag and palanyag means "My Beloved" or "Aking Mahal". So for my own insights, lauya de palanyag is a dish that originated in Palanyag, the old name for Parañaque in the Philippines, also it similarities of bulalo. This featuring a meat with vegetables like squash, sweet potatoes, and saba and for the side which is the ensaladang talong this typically seasoned with vinegar, salt, and pepper with sili for an extra savory taste. And I think if I try that unique ensaladang talong, I can't eat that, but in the first try yes I will eat, but in the 2nd try it's a no for me because of the texture it's too soft. I would rather choose the bulalo similar over that because I love sabaw because its comforting and have a rich flavor. But it says the Lauya de Palanyag are good combination of Ensaladong Talong. But I love how they prepare the food it's so simple and many students says that it's a yummy food. But I'm enjoying watching their cooking!
sana pinakita nyo yung feedback or critique ng prof... lehitimo ako pero hindi ako marunong magluto ng lauya.. and yung talong mas masap kung inihaw lang hindi pinakuluan... but good job tho.