Sooo Pinoy in Davao City at Patok sa Manok

Even though I know we will be visiting 6-7 restaurants in a day, I can't help to have a heavy breakfast especially in one which serves this mouth-watering lechon manok. These were so juicy inside-out, with the skin, cholesteroliffic as it may seem was a big hit, as everyone went scrambling to have a piece Our third day in Davao City commenced in an almost 30-year old restaurant that started with only a singular item - roasted chicken. "We are are the first lechon manok in Davao." says owner Lena Benedicto."During the peak time then we can sell as much 50 lechon manok an hour". The locals were so gastronomically engrossed that we really lived up to our name - Patok sa Manok!

I was part of Sooo Pinoy, Food Trip na Pilipinas! which is set to visit 300 restaurants in 10 key regions/areas in 10 months all over the Philippines. Davao is the 4th food stop after Iloilo, Bora cay and Cebu that started last March. The goal of the Food Trip is to show that Filipino dishes per region have different identities based on the culture, lifestyle and history of the area. The Food Trip also aims to show that there are many Filipino recipes from different regions of the Philippines, each having its own specialty that has to be recognized for the unique flavor it adds to the Filipino Cuisine.

I was expecting to be in an al fresco, grill restaurant but was really surprised to be in an air-conditioned tur-turo that can seat hundreds of patrons and more in their functions rooms for private gatherings just like ours. That's where the Sooo Pinoy Foodie Team gathered and did our thing - taking photos, interviews, taste test and had breakfast. Patok sa Manok served us a breakfast consisting of Dabawenyo cuisine and of course their specialties.

One of the first to catch my attention was this Adobong Buntot ng Bariles (tuna) with that distinct tuna aroma and taste. It was so big it almost occupied the whole pan.

Then there's Kalderetang Kambing - saucy, soft and flavourful they say. I passed on this despite my hunger,

Again there's tuna but in Kinilaw form which is a staple in almost all Davao restaurants and food joints.

The Fried Liempo looked very appetizing because of its almost chicharon like skin and indeed it was delicious.

I also liked the saucy Pancit Canton which had very generous amount of sahog - almost a complete meal it self.

Even the Pork Barbecue sport the trademark Patok sa Manok timpla for the marinade making it as delicious as well.

A surprising item on the menu which at first I thought to be just any fried meat like chicken cordon bleu turned out to be a Seafood Roll. It was a light fried item with every bite, you'll have vegetables (they're still fresh), crabrolls and others. A very "refreshing" fried dish - ironically.

Despite being Goat Kinilaw, I still tried this dish because it was appetizing to look at and the aroma was just too enticing.

And now the Spare Ribs swimming in savoury sauce - need I say more? Yes, and it's very delicious!

And here are Squid in Sambal Sauce. Sambal is a condiment that is chili-based. Typically made from a variety of chili peppers, it is sometimes a substitute for fresh chilis and can be extremely spicy for the uninitiated. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkets in many countries.(Wikipedia)

And finally desserts! I thought we would never get to this point as Patok sa Manok simply gave us a breakfast fiesta. And we also feasted on their leche flan and turon which were so indulgent that i had more than one serving of these two (and I won't tell how many). Indeed it was a delectable ending to our gastronomic stint and I just remembered this was just breakfast and we have 5-6 restaurants to go after. it was a breakfast Sooo Patok, Sooo Pinoy!

Filipinos are encouraged to join and support the Sooo Pinoy movement, a partnership between Unilever Food Solutions and the Department of Tourism, and go on a gastronomic adventure that both fills the stomach and enriches our awareness of our own identity. To know more about the campaign, food lovers are invited to like the Sooo Pinoy page on Facebook and follow @SoooPinoy on Twitter

Sooo Pinoy Epic DAVAO Food Trip: June 25-29, 2012

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 (

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 usu

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.

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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