The "NEW" Peppy Thai Deli

After months of anticipation, finally Peppy Thai Deli has reopened it doors last May 18, 2009. It is now located along El 98 Street in Desamparados in front of the Jaro (big) market. Except for the streamer, no other signages can be seen in their new place. It now occupies a two-storey renovated old house that is nowhere near the ambiance of their old place. But still loyal patrons come in droves as seen in the number of parked cars outside.

It was past 11am when we got there and we had a hard time parking our car since the space was very limited. It was a little bit cramped inside in the "turo-turo" and dining areas (ground floor) that we opted to go upstairs.

Even with windows wide open and fans all around in the second floor, it was still hot, of course it was noontime, but it’s the structure itself that cause the heat (trapping them inside). I also am concerned about this old house since it’s very "combustible" anytime. I hope they take extra precaution. Being more accessible now has created this "SRO lunch crowd problem" so hopefully more tables and dining areas. And if possible come early to avoid waiting in line.

Now the food! Our lot was composed of old favorites and those that we seem curious of. The former includes their kilawin, fried dried cuttlefish and fried tofu with sauce. The latter gave us Thai barbecue, beef curry and hardboiled eggs with sauce. Of course fried rice completed this whole lot. (Forgive me since I have no idea what they are called for we just made "turo-turo")

Always a staple during my visits, Thai fried rice with egg

Coconut milk was very evident in this Thai-style pork barbecue

Just like the barbecue, it was overwhelmed with coconut milk as expected and it was swimming in oil.

Probably my favorite order at Peppy Thai (though this dried cuttlefish can also be bought in groceries.) I just close my eyes on when the bill came to show how much this really cost. (FYI, these two cost around PhP 135 I think - but it was worth it)

Our curiosity led us to order this. It turned out to be just hardboiled egg halves in sweet-sour-hot sauce.

A favorite side dish, fried tofu in sauce

This is not actually kilawin in the real sense since the meat is boiled. Onions, chives and calamansi then creates a very appetizing mix.

All in all, my visits to peppy Thai were always worth it. I just love eating their no nonsense Thai specialties. With their new location I hope Peppy Thai can extend their operating hours especially at night wherein the area is now becoming a food trip haven of international flair.

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

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.

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

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

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