I almost forgot about these flavoured barquillos from Bischocho Haus. Though it was already midnight, I had fun taking photos of these carrot, pandan and ube flavoured barquillos. Ofcourse I do get to munch a piece or two once in a while. Enjoy!
Tomorrow the 10 entries for the search for a typical authentic Ilonggo Breakfast dubbed as PAMAHAW will take center stage at the Robinson’s Place in a public cooking competition. Whether the winning entries will be announced or not by then, I’ll be giving on my thoughts on them BASED ONLY on the entry name. So some of these are just assumptions and what I only imagine them to be. I’ll based these thoughts in (but not limited to) the following: “To make the menu distinctly Ilonggo , it must be an original concoction or mix of food intended as the day’s first meal making use of locally grown raw materials and locally processed foodstuff , ” “It must be affordable and low-priced and easy to cook – a short-order menu . It must be healthy, nutritious, and comestible ,” The IHRRA and ICVB members will promote the winning Ilonggo Breakfast in their establishments as part of their menu – but not modified – side by side with the American and Filipino bill of fare. Open Category “Mil...
Their signages say it all; how old they are and what their specialties are. That's why when I first visited Balbi's last year, I got their pancit palabok, ensaymada and cheese roll. Mostly it was for blog purposes but I ended up bringing half a dozen of both bread back home for me to continue enjoying my gastronomic discovery that had existed for almost half acentury. Photos courtesy of CasaBaluarte Don't be fooled by the simplicity of the display for it almost sold out daily. Probaby their best seller, Balbi's pancit palabok is among the best in town. It also comes in bilaos for big orders. Balbi's goodies; "nostalgic" cheese pimiento sandwich, soft ensaimada and cheese topped with sugar "crystals"
While most would prefer (spiced) vinegar as dip for this pinakas and other salted/dried fishes, I love using calamansi . Just plain calamansi , no soy sauce, patis, etc. For me, the sourness "balances" the saltiness of the fish plus it adds to my appetite. But I wouldn't say no to a piece (or two) of kutitot , small native peppers, crushed in that dip.
Fellow SSC forumer labeth shares her recent food trip at Perri Todd's ordering their specialties; gigantic burger with "the works" and baby back ribs! Now I'm hungry ...
