(Food) Trip down memory lane

Razon's at SM Mall of Asia

It was my first time going around the newly opened SM Mall of Asia when I thought of satisfying my curiousity for the much talked about Razon's halo halo. Not having eaten lunch that time, I also ordered the other thing in the menu, Pancit Luglug. Hmmm ..... 130 bucks was fair enough to satisfy my curiousity but certainly not for everyday snack.

Kamay Kainan at Market Market.

Love their buffet! I was addicted with their longganisa the last time I was there. Good thing this one and only shot that time came out almost perfect. KK at MM has one of the best less expensive Pinoy buffet there is for me.

Now move on to another KK. This office "snack" took place a few hours after we had the buffet above. I just had to buy Krispy Kreme doughnuts since I was already in that area so we took a walk. A long walk from Market Market to KK store. But it was worth it. Plus fresh strawberries from Baguio City, that was a truly rewarding afternoon. Damn! Almost a thousand bucks for this snack, I only realized now.

Wah Yuen Restaurant, Escolta

A trip to our lawyer's office in Escolta wouldn't be complete without visiting this restaurant. Its proximity that led us to this old school chinese restaurant, but after that, it almost became a habit. If there's one dish I always order (and recommend) , its salt and pepper squid, I swear its the best among Ive tasted. Its literally fried squid without the batter plus you can see and taste the chilli peppers that found itself "stuffed" inside the squid. Of course, their pata tim also is worth ordering.

Jolli jeep, Makati City

This adobong puso ng saging with sitaw is one of my favorite orders in one of the food stalls along HV Dele Costa street in Makati. If they have this one, then I turn blind to the other viands they are selling, except maybe if they have their pork sinigang. If available I have them for breakfast and lunch, and at times for both. Im craving now, where the hell Im going to get this one at this time?

My Despidida at Work

After almost 7 years, I decided to quit my job. Of course I have to make a final statement. So one afternoon (after days of planning, making phone calls,etc), I laid it all for everyone to dig in. I had big bilao of pancit from Amber's , 3 large Brooklyn combi pizzas, 2 gallons of ice cream (including half gallon of office-made pineapple-cheese), assorted goodies from Biscocho Haus and almost 10 liters of soda.

Of course how can I forget "Manang" who always shouts "Palitaw...." almost everyday around 3pm near my place in Mandaluyong. With a bilao on her head plus two baskets, she walks around the area and by 6pm, it all disappears except for her bilao and baskets of course. My favorites included sio pao, japanese corn, baked mac, some kakanin, pancit palabok and malabon, and at times, embutido. How I miss those times. Im sure "Manang" also misses me.

Breadtalk

Completing my pasalubong galore when I returned home were spicy tuna sisig, creamfilled football buns dipped in chocolate and floss all of which were gone in a flash especially that latter.

I forgot how many times I've been here before especially during this snack time. My plate shows my weird combination of sio pao and sio mai with chocolate cake and cream puffs and this was actually my last (and 5th) plate. Their sio mai, introduced more recently became an instant hit that I wouldn't mind paying a little more than 100 pesos for this eat all you can sio mai.

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 por...

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 us...

Pancit lomi and pan de sal in Oton

A road and food trip a few months back ended in a simple but delicious treat in the town of Oton. Right beside the town market is an assuming bakery that also serves quick orders of pancit - bihon, guisado and lom i, among others. Owned by Mr. Wilson Esperancilla , the bakeshop has a typical bakery ambiance - lots of goodies and people comes in droves to buy them. Their pancit lomi is a best seller and I enjoyed every spoonful of it. From the thick and flavourful sabaw to the the thin (in contrast to the thick ones usually used) noodles plus the meats and toppings, it was one delicious treat - all in a bowl. Doubled with one of the best tasting pan de sals I've had recently, it was surely a perfect food trip to end our road trip. Bon voyage meets bon apetit!

Ubad 101

Ubad sold at the Santa Barbara Public market. This is different from ubod but practically the same. Confusing? Well ubod is the pith or the center of a coconut tree while ubad is the pith of a banana tree. To have an ubad means a whole banana tree has been cut down and stripped to bare its center. So goodbye to banana fruit, leaves and heart. To prepare an ubad for cooking, first thinly slice, around half a centimeter, the cleaned pith (must be very white and sized like a fluorescent lamp to be sure of the quality.) . Then using a barbecue stick, remove web like fibers "interconnecting" these slices (these are actually hardened banana sap). When finished you can crush is into smaller pieces and add to your cooking. Ubad is mostly used as extender to the usual meat and vegetable dishes, the most famous of which is the ubad-kadyos-chicken combination. Another dish that goes well with ubad is the usual ginisang monggo . With pieces of pork and malunggay as ...

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