Skip to main content

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.

Popular posts from this blog

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 por...

Lamesa Grill Iloilo's Halo-halo All-you-can for only PhP 99

Lamesa Grill Iloilo welcomes the early arrival of summer (and it's only February) with the ultimate cooler - halo halo! And what better way to enjoy this colorful melange of sweetened fruits, beans and other ingredients than creating your own mix and going back for more! Lamesa Grill's Halo-Halo Buffet brings in more than 30 ingredients you can mix and match plus enjoy to your hearts and appetite's delight. Happening daily from 2-5pm and for only PhP 99, one can enjoy the all the works for personalized halo halo. Take you pick from sweetened fruits like langka, saba, ube and kamote to fresh mangoes, melon and buko to canned peaches, pineapple, avocados and lychees. There's also nata, sago and gelatin to give color and texture to your creations. Giving a crunch to your halo-halo are rice crispies, pinipig, corn flakes and peanuts. One can also find sweetened garbansos, red and white beans. Finally garnish it chocolate filled rolled wafers and marshmallows! You can opt t...

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...

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe  langka;  all in one big large  kaldero !  And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya