Skip to main content

Peppy Thai Deli

NEWFLASH
Peppy Thai is on the "MOVE". From their original location along the Diversion Road they will transfer in front of the Jaro (Big) market and is set to open on April 1, 2009.
My first blogpost about Peppy Thai was just what about I heard from others. Even my pictures were just borrowed.But finally, I've been able to visit the famous restaurant.
It was around 1130am that we finally got there, just in time for a still now so crowded lunch hour. We had no idea what to order but it was made easy since they serve turo-turo style and luckily the owner happens to be an acquaintance. So without really knowing what the name of the dishes wee, we just point what we seem to like plus some suggestions from the owner.
After getting our numbered hat, we settle for a table between a garden aquarium and a tree carving on the wall. Now customers start to flow in and those who cannot be accommodated at the main floor can go up the much breezy second floor.
Our order arrived barely five minutes and they all looked yummy. We had fried rice, pandan chicken, tofu, kinilaw and their best seller, fried squid. Each looked appetizing even the fried rice but of course I wont let this visit pass by without taking some photographs, to the curiousity of the waiters and some customers.
Their fried rice was bitin; I think can eat three plateful of those even with all the viands, minus the egg of course.
Pandan chicken was crispy and had a hint of coconut milk but the sweet chili sauce made it more appetizing.
We had this tofu since it was a staple order for all customers and I wanted to have vegetables too.
Looks like kilawin but the pork loin was boiled and mixed with spices and calamansi juice making it the bomb!
Finally, we know knew why this fried squid is a bestseller! I can rave about it non-stop but still wont do justice.
My guess was right from the start (it would be around 400 hundred), this lot costs only PhP376. Now I'm not sure if we had discounts for I didn't ask. It was really a great experience eating here for the first time and I’m sure it won’t be my last.
Now would you believe me, if I say I can finish this good-for-two order ..... all by myself?
Going there? Here's a simple map of the area. If care to ride public transport, just take STA. BARBARA jeepneys at SM City terminal or any jeepney that would traverse the highway.


Popular posts from this blog

Adobong Pusit

Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo , with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice! Here's a simple recipe for Adobong Pusit Ingredients Squid, "gutted" and cleaned  Vinegar Soy Sauce Laurel (Bay leaves) Garlic, crushed Onion, sliced Chili Salt Pepper  Oil Procedure Wash and drain the squid. Remember to remove the membrane - that sort of bony inside. In a pan, place the squid at the bottom then add garlic, chili and onions. Pour in vinegar and soy sauce. Season with salt and pepper.   Boil until the squid is cooked.  Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing...

A tinapay called MONAY

Monay is a well-known Filipino bread and based on Wikipedia , it's the Filipinized version of the Spanish bread pan de monja or bread of the monks . I had to laugh it out upon reading that entry from Wiki. Coming from Western Visayas in which monay is more than a bread based on local dialect, it's hard not to. And here's why... A post from PinoyExchange forum "I had this funny experience a few years back when I was in Aklan. I bought a homemade peanut butter and I was craving to eat it so I immediately ran to a nearby bakery with a friend to buy some bread. I was hoping to buy pandesal but I saw this large "monay" and I said to the tindera " Miss magkano ang hot monay mo ?" My friend suddenly laughed and so did the tindera. I repeated it saying " Yan monay mo nga miss kung magkano and bibilhin ko ." They again laughed and I was left wondering why. Then on our way back with my "hot monay" I asked my friend why did they laughed...

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...

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...