Looks like Philippine commerce is looking up? http://philembassy-uk.org/ptic-london-hosts-delegation-of-filipino-food-exporters "Filipino products were displayed in Tesco and Filipino grocery shops although distribution was still minimal" Well it's not much, but has at least arrived in small 'tesco' outlet in my town.... Although closer examination has found some foods are the produce of Malaysia......
Ohh we'll have to go and have a wander in our local Tesco store. Wonder how it compares price-wise to our local Asian store?
I think they need to westernise the packaging, looks a little bland there sat on the shelf When our Filipino loved ones come to live in the UK they have to learn to enjoy English food, just took the missus for an Indian tonight and she loved it
Seems that Philippine foods may only be available at some Tesco Extra Stores and I doubt that any of them are in the Humberside area... http://philembassy-uk.org/british-retail-giant-launches-philippine-food-products-line
This should make life a little easier for all if it spreads to other outlets round the UK. When we where in the UK I had to go to 3 different shops in Leicester to get everything the wife wanted
Yep someone thought a dish was too dry so they added tomato soup, the Shish is a very good restaurant by the way had lots of branches in the west of Scotland at one time. Wiki suggests a couple of possible origins but I have a suspicion that the UK Tikka Masala probably was invented in Glasgow, Birmingham was long considered the home of curry in the UK in the old days but Glasgow has been great for curry for a very very very long time.
I thought it was Birmingham but when I read the Wikipedia article and it mentioned Glasgow I thought I would only mention Glasgow as you would be sure to respond!
I have been making curries for a very very long time and experimenting with various ingredients many times, tomato based sauces are one particular base, Kashmiri Chicken with pineapple (curry not korma) works well with passata as the base of the sauce but when you also add yoghurt it just all goes to pot and tastes like curried tomato soup, yuck So generally I cook with either a tomato base to the liquid or a yoghurt base but not both, the only exception to that is my Chicken Saag, in that dish I use a half a tin of crushed tomato's and 250ml of greek yoghurt, a generous helping of lime juice at the end along with sliced fresh tomato's, give it enough acidity that it comes out very special. The Glasgow story has been around for a long time but the competing lore of invention in Birmingham has been around a long long time too
We have a Filipino shop fairly nearby for all our shopping needs! Which tends to be mainly pot noodles actually!
Depends who's in the mood for what, but we normally do it together with whoever has decided to go first taking the lead. The pot noodles are more a lunchtime thing. Normally, if she cooks, she uses her own ingredients, although a jar of Bagoong is always ready in the fridge.
