Tapas.Kuchinilla. Paella. Perfect lunch for our iSTART@PH participants. It was definitely an experience to see the Kuchinilla (baby roasted pig) being cut with a ceramic plate.
Tag Archives: Filipino Food
Dining at Bale Dutung is not just all about good food but also a lecture on Filipino food appreciation. Husband and wife tandem Claude and Mary Ann Tayag welcomes you with open arms with their home cooked yet elegant Filipino dishes. Theirs is driven by a passion to promote Filipino food and Kapampangan food to the international level market. This is definitely a satisfying gustatory experience.
Fern Salad in simple sauce. I didn’t know that fern was expensive elsewhere. New Yorkers would serve fern with Foie Gras. Japanese eat loads of fern because of its nutritional content.
Piniritong Lumpiang Ubod sa Claude’9 Oriental Sauce
This is fried all-vegetable spring roll with lemon coriander and Thai basil sauce. This had a very simple and clean taste. A very good palette cleanser for what’s to come. Food modeled by Ro. 🙂
Inasal na Manok atClaude’9 Talangka Rice
This is BBQ chicken wings with lemon grass marinade and crab fat rice. I enjoyed that the chicken wings were marinated using lemon grass. You could definitely taste it. I would have eaten this as it is but I was curious to taste what a 12 year old vinegar would taste like so I had to dip it into the vinegar which were provided to us. I enjoyed the talangka rice.
When Mary Ann said that they’ll be serving Pugo, I thought she was referring to the quail eggs. Was surprised to find out that they’d be serving quail itself. Quail is very similar to the Chinese pigeon but without the hefty price tag. In Pampanga, we were informed that even tricycle drivers have this for lunch. Cooked adobo style (in vinegar, soy sauce, etc.), I enjoyed this dish, as well.
Talangka Sushi Hito at Balo-Balo Sushi
Inspired by the Japanese sushi, the Tayags created these sushi using our very own Talangka which is crab fat. Could these talangka equate to the Japanese Uni? In the end, its really all about marketing and customer demand. Filipinos should support Filipino food just as Koreans, Japanese and Chinese support their food.
Bulanglang Kapampangan na may Tian ng Bangus, Ulang at Tadyang ng Baboy
This dish was one of my favorites. The Kapampangan way of cooking this dish was to make thick broth out of native guava and taro. The soup is then laddled over your choice of fish, spareribs and various vegetables. We were advised to choose between white and brown rice which can be put onto the soup. I preferred mine separated. Ro mixed the following seasonings which made the soup even tastier – patis, chili, bagoong and calamansi.
Mary Ann had to explain the process of getting the soup. First, you get your ingredients then the soup then the rice. There was a group of Italian tourists who I found were really fascinated with the food served at Bale Dutung – Filipino food at its finest.
Tortillang Lechon (Crispy roast pork flakes on a tortilla)
What Filipino fiesta would be complete without Lechon? I was excited to try this again. Crispy pork flakes topped on tortilla and further topped with tomatoes, cilantro and their special Korean pesto sauce.
Begucan Sisig Babi at Ensaladang Talong (Pork cooked in shrimp paste with grilled eggplant)
This dish started off with a short history of where Sisig actually came from. Nested inside an eggplant were selected pork parts cooked sisig style. Sisig was actually kilawin originall
Kare-Kare Lamang Dagat
This dish deserves 2 pictures! I was so full from the past 8 dishes served but couldn’t resist finishing the plate provided to me. I couldn’t manage to eat rice anymore but even without it, this dish was oh so delicious. If I wasn’t as full as I was, I would have gone for seconds and thirds.
A perfect end to this 10 course degustation is this dessert which is a combination of yam, coconut, and eggyolk in water buffalo milk. It had the right sweetness and creaminess to cleanse the palette.
Villa Gloria Subdivision, Angeles City, Pampanga
Mobile: 09175359198(02) 6684038, (02) 5024527
I have been a bit on a backlog posting pictures of restaurants we’ve gone to for the past days. Last Saturday, we decided to try Mesa, along Tomas Morato. This restaurant came highly recommended by friends of mine who couldn’t stop raving at how good the food is and how affordable it is. So, we decided to try it out last Saturday. And, we brought the best critic in town – my dad.
ON THE TABLE
For appetizers, my dad ordered this fish lumpia. I wasn’t too fond of this.
This was the only dish that I didn’t like.
My nanny found this a bit on the salty side. I thought it was comparable to Abe though Abe’s is still better.
This was soft and tender, good choice for beef lovers.
This was equally tasty without being too salty.
This is a winner. I loved the 4 sauces that came with it – their homemade soy sauce, fish sauce, bagoong and sweet and chili sauce.
Overall, I like the food at Mesa – Filipino food with a twist. The price is reasonable (spent around PHP2K for the above dishes) and the ambiance conducive.
When you think of Filipino food, which dishes come to mind? Filipino dishes are a unique mixture of Eastern and Western cuisines. It is a fascinating blend of Spanish, Malay and Chinese cultures reflecting the nearly 400 years of influences we have as a result of the colonization or occupation of these countries. Food is definitely an integral part of the Philippine’s local art and culture. It is a reflection of various Filipino traits which we take pride of – bayanihan (camaraderie), being warm and hospitable, and being family-centered, among others.
Last Sunday, we decided to visit a Filipino restaurant located in Fairview – Toni’s Grill and Restaurant. Amongst my favorite Filipino dishes are Crispy Pata (Crispy Pork Leg), Laing (Taro Leaves in Coconut milk), Kare Kare (Beef in Peanut Sauce), Adobo, and Sinigang (Tamarind soup), among others. Since there was only three of us (me, my hubby and my mother-in-law), there was only so much we could order from this restaurant.
For starters, we ordered the Nilasing na Hipon(Price: PHP160.00). This is a typical Filipino dish where the shrimp is deep-fried and accompanied by a sauce. In this case, the sauce is white vinegar with chili, onions and garlic. This is also a perfect pulutan.
I love the presentation of this dish. Perfectly deep fried, the whole shrimp can be eaten (head, body and tail!).
Rice is a staple in Filipino food. Mixed with one of my favorite home cooked dishes, this is a definite must order at this restaurant – Adobo Rice (Price: PHP100.00). This has the right amount of saltiness and blandness that is perfect for the other more saucy dishes we ordered.
For soup, we ordered Sinigang na Tiyan na Bangus.
For mains, we ordered Bicol Express, Laing, and Boneless Crispy Pata.
This Boneless Crispy Pata (PHP450.00) is one of the best sellers of the restaurant. The meat is tasty and soft. This would have been perfect if the skin is really crispy. Again, this is paired with a simple sauce. I think the sauce is a mixture of soy sauce, black vinegar, fish sauce, and shallots. Better eaten and taken off from the bones with your hands.
The Bicol express (PHP150.00), also known as Sinilihanin Bicol, is a popular Filipino dish traditionally made from chilies, coconut milk, shrimp paste or stockfish, onion, pork and garlic. My mom-in-law loved this dish. It had the right combination of spiciness and sweetness. (Note: We specifically told the waiter to not make it too spicy!
Another favorite dish we had that day was the Laing(Price: PHP120.00).
For desserts, we had to try their Malagkit na Mangga (Mango in sticky rice). The combination of sumanand mangoes is a great ending to the food we consumed.
Toni’s Grill is a definite must-try if you are in this side of town. They offer a very affordable variation of Filipino food that is great to be enjoyed in the company of friends and families.
Toni’s Grill and Restaurant
Pearl St. Fairview Park Subdivision
Brgy. Fairview, Quezon City
TEL: 936 1916
Just saw this TODAY and the deadline is tomorrow! Soooo trying out my luck here. The winner will take a 30-day journey to 10 Philippine destinations to enjoy culinary treats in 101 restaurants, and will get to share his or her adventures with the world. One of my dream job before was to be a NAT GEO travel reporter or a food critique. 🙂
To know more about the contest, visit their facebook page at http://www.facebook.com/SoooPinoy.
After picking up my mother-in-law at the airport this evening, we went to Krazy Garlik for dinner. Krazy Garlik is part of the Bistro group of restaurants located in Greenbelt 5. As the name suggests, a big part of their menu is inundated with garlic. Using the Bistro card, we were able to avail of a 20% discount in the total bill.
For appetizers, we had their anchovies and garlic on bruschetta (not sure if spelling is correct). Hubby has imitated this successfully before. This appetizer truly embodies the concept of this restaurant. The garlic is roasted and cooked perfectly.
For entrees, we had their pork ribs, 40 cloves garlic chicken, seafood curry and hara kiri rice.
The pork ribs was super tender and cooked adobo style.Just the right amount of sweetness and acidity. For first timers, I would recommend this along with the Crispy Pata.
The 40 cloves garlic chicken was big enough for 3 – 4 people. The chicken was tender and juicy.
The seafood curry has been a staple every time we come here to eat. Although the serving is quite small, the curry sauce has the right sweetness for my taste.
The Hara Kiri Rice is their version of seafood fried rice. This is a bit on the spicy side hence if you can’t take the heat, you can request them to make it less spicy.
For the above dishes, we spent a little under PHP2,000 (inclusive of the 20% discount). This restaurant is a bit on the expensive side.