• Prev
• 1 of 3
• Next

After enjoying the scorching sun and warm weather of Manila, I am now home to share the excit­ing experiences about food shop­ping trips.
Boarding PAL’s direct flight from Vancouver International Airport to NAIA Terminal II, was a good treat for ’first timers’ like us. Meals are served on time with courteous flight attendants. We were entertained by the movies shown on board and slept tight when needed. We felt very com­fortable with fellow ‘kababayans’ on board. With the positive expe­rience we had in this trip, rest as­sured that we can patronize PAL services again. We arrived at dawn with tem­perature registered at 25 degrees C, quite chilly for locals. For us, it was a warm temperature that triggered our palate to crave for authentic Filipino breakfast.

Home-cook meals are always the best to savor! My siblings are good homemakers and being a good cook is always part of it. So, I expect to be pampered with fresh and delicious ‘lutong bahay’ dishes every time I come home.

As our welcome breakfast treat, nothing beats the freshness of pan fried Daing na GG (Galunggong), butterfly cut blue mackerel scad fish served with chopped fresh tomatoes, sibuyas tagalong (small red onions), semi-ripe mangoes (kalabaw variety;round­shape;fleshy;smooth meat is not fibrous), wan-suy leaves (cilantro) which was surprisingly more fla­vorful than what served here.

Adobong pusit (Squid) cooked with ink sac, boiled in vinegar, lots of native garlic grown in Ilocos. This dish is further pan fried with golden garlic until sauce is thick, black and slightly oily. The squid used is healthy and fresh when the sauce is darker.

Sinigang na Hipong Suaje (Shrimp in Sour Broth) is differ­ent! Fresh big shrimps (never been frozen) suaje, a good vari­ety of shrimp with firm flesh with sweetish flavor; fresh tamarind provides fresh, unadulterated fla­vor of sourness; fresh kang-kong (swamp spinach/cabbage) cre­ates a difference in the bite.

Sumptuous pinoy meals are served every day. Who would forget a special pinoy dinner treat at Lutong Gen-San Restaurant lo­cated at Pasong Tamo, Makati? It is just a block away from home. Yes, the restaurant serves food from General Santos, Cotabato City, a place where fish and sea-foods are fresh and plentiful. Fresh baked oysters and tahong (mussels) are plump and full; Steamed Pompano, one of the best and premium fish in the Pa­cific ocean; Tuna Sisig served on a sizzling plate with red onions, hot peppers and ‘kalamansi’ to tone down fishy aftertaste. Pork and squid skewers (Inihaw na baboy and pusit) are irresistible and mouthwatering.

For those who like chicharon (pork rind crackling), Lapid’s Chicharon has grown big through the years. Outlets are seen in malls and busy streets. We have to set aside diet and elevated cho­lesterol just to enjoy this product. We like the flavor of the vinegar sauce sold with it.
Tuna Skin Cracklings found its niche in the market in Ma­nila. Calcium-pack, rich in fish oil, tuna skin is dried and fried. Unfortunately, it failed to declare the percent fat used in frying and other ingredients. The product is not widely distributed yet and needs further improvement in packaging, ingredient/nutrient declaration and shelf-life.

***************
Incidentally for those who enjoy a world-class entertainment, Tony Award winner, and our very own, Lea Salonga will be performing at River Rock Show Theatre on Fri­day, 16th of April, 8:00 pm.

On April 24, Saturday; 4:00- 6:00 pm at Sheraton hotel, Psalm 98 Music Ministry will be launching their second CD en­titled “Grace and Gratitude.” The event will pave way to another se-
ries of concerts to be performed by young, talented singers and musicians of the band. See you there!
*****************
For comments and sugges­tions, email titalhu@gmail.com