Gastronomic memories from work

Take away the gastronomic pleasures at work and you'll surely be like robots doing routinary work all day long. So here's going back to my "gastronomic pleasures at work" before.

During our Christmas 2006 Party, before each employee gets his additional "bonus", he has to perform Boom tarat-tarat onstage. And the best performer won this bag of goodies. Guess who?

Before, I was assigned to the 10pm-6am shift. So my usual routine was to have dinner at the mall and this was may favorite order. Sizzling Double pork chop with extra java rice please!

Another favorite snack/siding of mine was 711's pork sio mai. At 32 pesos per pack of 5 it was a bargain. Not to mention free Diet Coke during their promo period.

A post-birthday treat for my two closest officemates at Burgoo. Eversince I've been there, it had become my favorite destination for some occasional treats or times when I just feel like eating since I really love their linguine with clams and seafood aglio y olio.

I always smile whenever I see this picture. It reminds me of the time when we had our 2nd summer outing at Montemar Beach Club in Bataan. It was buffet all the way, all the time but I didn't eat rice. Instead I piled on grilled chicken and made it my "rice".

For the first (and last) time in the history of the company, we had a Halloween Party last 2005! A simple treat from our new Admin Supervisor. Though my plate on showed couple of sio mais but actually had almost 15!

Two dozens of Krispy Kreme donuts and two kilos of fresh strawberries from Baguio were among the most memorable snacks at work before. Very memorable indeed since it was "off" my wallet (lol). But who cares? It was really an enjoyable afternoon.

Two of my officemates and I were tasked to update some records in Malate one time, we also updated with the latest offerings of Mr Choi's Kitchen at Robinsons' Malate!

An afternoon of Julie's garlic sticks (very cheap at 5 pesos per pack) dipped in sandwich spread with an office-made strawberry (fresh from Baguio) ice cream.

The ultimate party staple in the office is, of course, pancit! Most of the time its just a phone call away from Amber's (together with their delightful pichi pichi.)

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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