Sooo Pinoy in Davao at Yellow Fin Seafood Restaurant

It's been an overload of tuna in Davao a few weeks ago and on our last day for our second to the last restaurant - it was still, you guess it, tuna! But it was a tuna of a different kind, a "fusion" of Dabawenyo and Bicol specialties. Say hello to Tuna Laing served by Yellow Fin Seafood Restaurant.

I was part of Sooo Pinoy, Food Trip na Pilipinas! which is set to visit 300 restaurants in 10 key regions/areas all over the Philippines. Davao is the 4th food stop after Iloilo, Bora cay and Cebu that started last March. The goal of the Food Trip is to show that Filipino dishes per region have different identities based on the culture, lifestyle and history of the area. The Food Trip also aims to show that there are many Filipino recipes from different regions of the Philippines, each having its own specialty that has to be recognized for the unique flavor it adds to the Filipino Cuisine.

As the restaurant name suggests, "yellow fin" is the tuna variety served in the restaurant. It started as a small "carinderia" (around 30-40 seats) in the early 90's and if I got my info right the Angeles Family also had a steakhouse and a furniture business then. It was popular restaurant that was frequented not only by families but by politicians as well. I heard that Davao City Mayor Rod Duterte is a suki here.

Maybe, he loved the Adobong Buntot ng Tuna which is the specialty of the house. During the past few days in Davao, tuna buntot was almost always served "grilled". So it was welcome taste for us to enjoy one of the most flavourful part of the tuna served as Filipino as it can be - adobo style!

And they can sell almost 100 tuna tail per day! WOW!

We've had lots of tuna bagaybay ever since our arrival, and it is just fitting that we have one last round as we end out food tour. Yellow Fin's sizzling bagaybay, gave us one last taste of one our food discoveries in Davao.

A "greaseless" fried chicken? Seems to good to be true but a bite into one of Yellow Fin's most popular food item, makes one an instant believer. There used to be another restaurant serving this famous chicken - Molave; but when it closed(?) the cook from that resto transferred to Yellow Fin and the grease-less chicken was reborn.

Capping off our Yellow Fin gastronomic adventure were durian rolls that were turon but filled with a durian mash. Good thing I was the first to discover it on the table so I had as many as I could (lol).

Based on the "foodie stats" of this leg Sooo Pinoy food trip, chicken and tuna and neck to neck when it comes to the meaty component of Davao cuisine. And we had the "best of both worlds" here at Yellow Fin.

Filipinos are encouraged to join and support the Sooo Pinoy movement, a partnership between Unilever Food Solutions and the Department of Tourism, and go on a gastronomic adventure that both fills the stomach and enriches our awareness of our own identity. To know more about the campaign, food lovers are invited to like the Sooo Pinoy page on Facebook and follow @SoooPinoy on Twitter

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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