Cebu’s UNO restaurant puts the spotlight on Filipino fare

When you ask me what my comfort food is, I would quickly respond Filipino food. As someone who grew up eating good Filipino fare at home, my love affair with local cuisine will last forever. Pizza got nothing on kare-kare.

The best thing about my mom and dad’s cooking (yes, they both cook) is they still do it the traditional way. Yes, no shortcuts. Why? Well, first, the flavors are different when using convenience products. Secondly, it’s healthier because you know exactly what you’re putting in your food.

Paella negra and arrox con pollo
UNO restaurant’s paella negra and arroz con pollo

My parents would use actual sampaloc in sinigang, boiling the sour fruit and pressing the juices through a sieve. I think my they have never used instant mix especially in kare-kare. They would use freshly ground peanuts from the market and use giniling na bigas (finely ground rice) as thickener.

Lucky for my siblings and I, we grew up tasting the real deal.

Cooking Filipino food the traditional way is also an advocacy of celebrity chef couple Roland and Jackie Laudico. Both chefs champion Pinoy food, promoting local cuisine through their restaurants and festivals here and overseas.

“The number one problem with Filipino cuisine is convenience products, all that instant cr**. We do not only advocate Filipino food, we promote the traditional way of preparing Filipino food,” explained chef Roland who is also known as chef Lau. He said this during a sit down interview with the media during the launch of their collaboration with UNO restaurant of Waterfront Cebu.

UNO restaurant interiors
Waterfront Hotel’s flagship restaurant, UNO

Last month, the chef tandem launched a Filipino food feast in partnership with the Waterfront group of hotels. Called “UNO’s Modern Filipino Taste: A Filipino Feast for All Senses,” the hotel’s buffet restaurant features a special menu by the Laudicos for a limited time, which started last week and will run until Aug. 31 of this year.

The two chefs added more than 40 dishes to the existing Filipino buffet menu. The dishes range from the traditional to modern to the Laudico’s personal spin to local dishes. The special menu is available at the hotel chain’s Cebu branches, Waterfront Cebu City Hotel and Casino (Lahug) and Waterfront Airport Hotel and Casino (Mactan).

Ngohiong cones
Ngohiong is a lumpia-like Cebuano dish and chef Lau turns it into bite-sized crunchy cones

“It is really with great passion and love that we always try to promote Filipino cuisine. It is such an honor for us to be able to do it at the country’s only Filipino-owned hotel chain. We are really happy to work with the Waterfornt group,” chef Jackie said.

Owned by the Gatchalian family, Waterfront hotels operate in Luzon (Manila), Visayas (Cebu), and Mindano (Davao). The local hotel chain is known for having PAGCOR casinos and even Duty Free shops at their hotels.

Lechon baka
Lechon baka

More than 60 dishes would greet diners at the hotel’s flagship restaurant. One of the main attraction of the buffet is a row of various lechon, after all, a Cebuano buffet is not complete without lechon.

Chef Lau’s take on the classic roast pig is adding a local flavor. He used basil-like local herb sangig along with the traditional aromatics used in lechon. The lechon line is also composed of baka (cow), goat, and his version of spicy “bellychon.”

Spicy bellychon2
Spicy bellychon

Also included in the lineup are classic dishes like pork humba, paella negra, and local dish balbacua. Chef Lau also put a modern spin on local favorites like the pinaupong nilasing na manok (beer can chicken cooked in a clay pot), inasal siomai, sinigang bites (crispy kangkong with bangus mousse), ngohiong cones (fried spring roll-like Cebuano dish), and many more.

Oh, did I mention there’s bacon bagnet? Yup, that exists in this buffet.

Suman panna cotta
Suman panna cotta

Chef Jackie on the other hand took care of the dessert, as usual. She made classic cakes and pastries and also modern Filipino desserts like queso de bola cheesecake, suman pana cotta, and molten tableya cake.

“We started doing Filipino food 18 years ago. We really wanted Filipino food to be respected globally, not just here and that’s happening. Finally, it’s happening, it should have happened many, many years ago,” chef Lau said.

Molten tableya cake
Molten tableya cake that uses Davao chocolate

“We’ve been doing Filipino food ever since hoping that we could inspire other chefs to do it and we’re very very happy that a lot are doing it now,” he added.

The couple is also bringing the festival in Davao this August and continue to experiment with Filipino food.

Please check out my story on ABS-CBN Life here.

For more information visit: www.waterfronthotels.com.ph

Advertisements

7 things to expect from traditional Japanese meals

My tummy will be forever thankful to Japan for giving the world sushi, tempura, ramen, katsu, and other glorious eats. Japanese food is a favorite around the world because the cuisine is considered umami-rich, healthy, and basically an art form. The Japanese take their food seriously.

When I say the Japanese take their food seriously, I mean seriously. Presentation alone, I think the Japanese are the best at presenting and plating their food. Even the vessels the food are on are also works of art—beautiful ceramic plates, bowls, and cups are often handmade by master craftsmen. And for chefs, some take years just to master one dish. Japanese master chefs are not called masters for nothing.

I discovered in Japan that what we eat today at local Japanese restaurants is far from the traditional meals. Yes, tempura, ramen, sushi, etc. are common dishes in the Land of the Rising Sun, but you haven’t truly eaten Japanese food until you try the traditional meals.

So, for people traveling to Japan for the first time and really want to try authentic Japanese fare, I will give you a list of what to expect from them.

Traditional Japanese setup
The beautiful dining setup at Bizenya restaurant in Goju

1. Traditional dining setup

You might already know this but traditional Japanese restaurants don’t have regular tables and chairs. Instead, a table that is low and close to the floor and pillows or legless chairs to sit on. Don’t worry because sitting on tatami mats is very comfortable even without pillows.

And a reminder, shoes are not allowed inside traditional restaurants. Eateries usually have shelves or shoe racks at the entrance and sometimes they provide guests with slip-ons so you can walk around the restaurant. But the dining area is still off limits to any kind of footwear.

Ready
Cold appetizers would be waiting for you on the table.

2. The food is ready on the table

The starters are already ready on the table before you even enter the restaurant especially if you or your tour guide reserved and ordered ahead of time. A typical Japanese meal starts with several amuse bouche or small portions of appetizers (mostly cold) like salad, pickles, vegetables, tamago (egg) omelet, grilled fish, sashimi, just to name a few.

Mini squid specialty
Toyama’s mini squid delicacy

3. Delicacies and exotic dishes

Speaking of appetizers, depending on where you are in Japan, there are certain specialties to try. When we were in Toyama, Toyama Prefecture, the city’s specialty is a type of tiny squid native to Toyama Bay. This squid is steamed or boiled then served cold with some kind of sour sauce. It’s very briny (not salty) but very fishy. I did not like this one that much.

Another are these small white fish sashimi in Goju. It is mixed in with herbs and pickles. Again, it was too fishy for me. These dishes are for people with an acquired taste.

There are however more delicious things than dishes I didn’t like. I loved the grilled fish, salad, seaweed pickles (or something), blanched green vegetable with crushed peanuts, egg omelet slices, various pickled vegetables, among others.

Cooking your main dish
Hot dish on the table

4. Cook your own main dish

At every restaurant we dined in, we always cooked the main dish on the table. A small pot or pan is usually situated on the side of your starter plate. What’s inside is raw fish or meat in a broth or sauce with whatever ingredients the dish may accompany. The pot is usually on top of a small ceramic or metal “stove” with some kind of burner the size of a small candle. The meat are usually sliced thinly for quick cooking.

This actually was quite a nice experience because we were able to cook the meat according to our liking. My favorite was the Hida beef dish at Irori restaurant in the heritage village Shirakawa-go. Slices of beef, tofu cubes, chopped scallions, bean sprouts (not sure but it may be soy bean sprouts), and miso paste on a bed of dry but soaked in oil ho leaf. It was so good. Hida beef is a kind of high grade cattle meat like Kobe.

Various starters
Small but several portions

5. A meal is composed of several courses

Most of the restaurants we dined in are very fine dining-esque. The dishes come in courses. After the appetizers and while waiting for your main dish to cook, several dishes would come one after another like a plate of sashimi then a bowl of soba noodles then a bowl of miso soup then a bowl of rice then the dessert.

You would think that the meals have small portions but there are several dishes—six to seven courses! You’ll get full but you won’t get that bloated feeling.

rice
A Japanese meal is not complete without rice.

6. Rice comes in late

Like Chinese lauriat, rice arrives towards the end of the meal, usually served with a bowl of miso soup. The rice bowl comes before the dessert. Just be prepared because during our first meals, we were surprised when the rice was served last after we already downed the main dishes. Though some restaurants serve noodles instead of rice and sometimes both.

But like good Filipinos we are, we usually order the rice in advance so we can eat it with the main dish. You can ask politely and they will oblige. But in a non-traditional setting, rice is usually served along with all the dishes.

tempura
Mixed tempura served with fine wasabi salt

7. It gets really authentic

Japanese cuisine outside Japan is already modified one way or another. We were served tempura in two meals and both times, no dipping sauce was served with it. Gasp! We are used to the sweet, soy, and gingery sauce of tempura served here in the Philippines. Traditionally, however, termpura is only served with a small plate of fine salt. Sometimes, the salt are flavored with various herbs and other spices.

When in Japan, expect real wasabi and not the bright green kind that comes in a tube. The real wasabi has a lighter green color, is more moist, and has bits and pieces of the root. The spice doesn’t linger and smoother compared to the fake ones.

So there you go! If you’re traveling to Japan, make sure to try some traditional fare. You’ll really discover how the Japanese really take their food seriously.

Jetstar offers low fares to Nagoya and flies four times weekly from Manila / www.jetstar.com

Beautiful Japan and its colorful food

Colorful in the literal sense but also colorful in terms of flavor, presentation, and texture. Japan has one of the best cuisines in the world and the best way to try this is by visiting the country itself.

I was lucky enough to visit the Land of the Rising Sun last month with a group of bloggers and journalists. It was my first time in Japan. And as I said it in previous posts, it is a dream destination for me.

Sakura in Magome
Sakura in Magome

So when my editor texted me (almost two months ago) if I was available to cover a familiarization tour (FAM tour) to Japan, to say that I was excited was an understatement. I was excited to see this beautiful country, which is one of the top tourist destinations in the world. I was excited to experience the country’s world-famous culture, both past and present. I was excited to taste the food—sushi, ramen, sashimi, tempura, udon, katsu, etc.

The destination was Central Japan, yes we toured not just one city but an entire region. Nagoya was our entry point via Jetstar, the organizer of the trip. The Japanese low cost airline started its flights to the Philippines last year and MNL-NGO (Nagoya) is one of its routes.

Nagoya TV Tower and Central Park from Oasis 21 all viewing platform
Nagoya TV Tower and Central Park from Oasis 21 mall viewing platform

Nagoya is home to around 30,000 Filipino residents. It is also the entry point to Japan’s heartland.

Before we get to the food, I’ll give you a quick rundown of the highlights of the trip.

Matsumoto Castle, the oldest castle in Japan
Matsumoto Castle, Japan’s oldest castle

Matsumoto Castle in Matsumoto City, Nagano Prefecture, is the oldest castle in Japan, built between 1593 and 1594. Made of wood, stone, and clay, it’s one of Japan’s best symbols of building skill and design. It’s one of the most beautiful castles to photographs, because the Japanese Alps play as its stunning backdrop.

World Heritage site Shirakawa-go
UNESCO World Heritage Site, Shirakawa-go

Shirakawa-go is a UNESCO world heritage site located in Gifu Prefecture. The small village is famous for its gassho-zukuri-style thatched roof houses. Situated in a valley up in the mountains, the village is surrounded by hills with lush forests, that is why one of the best seasons to visit is autumn. Wintertime is also best, when snow beautifully covers the thatched roofs.

The famous road of Alpine Route with snow walls on both sides
The famous highland road of Tateyama Alpine Route, flanked by snow walls on both sides

Alpine Route on Tateyama mountain (part of the Japanese Alps) in Toyama Prefecture is one of the most visited spots in Japan and now I can see why. It is famous for the mountain road that is sandwiched between towering snow walls. Located at 2,450 meters above sea level, Tateyama experiences some of the heaviest snowfalls in the world. Workers clear up the highland road of snow every winter but snow still accumulates on each side of the road. Parts of the wall can even reach up to 20 meters high! Best part of the visit was the travel route because of the stunning views left and right like the picture perfect Kurobe Dam. This attraction opens every spring.

Different varieties of begonias
One of several pavilions at Nabana no Sato that houses different varieties of South American begonias.

Nabano no Sato is a garden park at Nagashima Resort. Located in Kuwana in Mie Prefecture, less than an hour away from Nagoya City, the park displays indigenous and imported flora and fauna. The current displays include an exhibition of beautiful begonias of South America; field of tulips; and the Winter Illumination light installation.

Now to the important stuff—the food. As you guys already know, I love Japanese food. So to go the place where it originated was such an amazing experience.

For most of the trip, we were treated to traditional Japanese meals, except on the last day. This means no bowls of ramen or tendon or curry or fluffy cheesecakes or strawberry shortcakes.

Since we were in the countryside, the food were very traditional. I will only mention meals and restaurants that stood out for me, after all, there was a lot of food during the five-day trip.

Magomeya restaurant in Magome
Magomeya’s dining space

First eatery is Magomeya in Magome, Gifu Prefecture. The restaurant is located behind the bus parking space at the foot of the famous Nakasendo Route in Magome. It has a simple and traditional dining space but has an amazing view of the mountains.

The food here are set meals that comes with a bento box of starters, soup, soba noodles, rice, and dessert. In our bento box was a variety of proteins like karaage (Japanese fried chicken), braised fish, and egg omelet. It also has a mix of vegetable pickles and seaweed. The miso soup is like no other miso soup I ever had. It’s filled with ingredients like daikon, carrot, thinly sliced pork, and green onions. The broth is very flavorful and perfectly seasoned (this was so good!).

Magomeya set meal
Magomeya’s delicious set meal

The soba noodles was also a meal on its own. The perfectly cooked buckwheat noodles (chewy but still has a bite) was swimming in a warm dashi broth with a mix of mushrooms and green onions. To finish, a simple not-so-sweet jelly dessert with fresh fruits is the perfect light ending to a delicious meal.

Irori hida beef
Irori’s Hida beef cooked on a ho leaf

Another must-try restaurant is Irori in Shirakawa-go in Gifu Prefecture. The eatery in this heritage village serves Japanese meals in its most traditional form. This includes slices of beef cooked on a ho (local tree) leaf with miso paste, tofu, bean sprouts, and green onions. This was, for me, the best beef dish during the trip! What’s even better is the restaurant uses Hida beef, one of Japan’s high grade cattle meats (in the level of Kobe beef). The set meals also comes with the usual starters like vegetables, smoked fish, tofu, and a bowl of rice.

Dinner setup at Bizenya restaurant in Gujo
Bizenya’s traditional dining setup

Then there’s Bizenya in Gujo City in Gifu Prefecture. The restaurant has a beautiful traditional garden and has a traditional dining setup. The restaurant’s setup lets its diners sit on cushioned legless chairs on the floor, covered with the very comfortable tatami mat. The beautifully presented meal has the usual starters. Note that appetizers vary per restaurant.

Fresh sashimi
Uber fresh sashimi
Tempura
Traditional tempura is served with plain or flavored fine salt

Bizenya served us a variety of starters including extremely fresh sashimi (tuna, salmon, etc.) and steamed sea snail. The restaurant also served mixed tempura. At this point I discovered that tempura is originally served with plain or flavored fine salt and not the sweet ginger-soy dipping sauce we Filipinos are familiar with. The main dish is the beef (Hida, no less) sukiyaki, which we had to cook on the table by ourselves.

Hitsumabushi unagi
Hitsumabushi Bincho’s grilled unagi

The last memorable meal for me was the bowl of unagi at Hitsumabushi Bincho at La Chic mall in Sakae area in Nagoya City. Nagoya is famous for its unagi or freshwater eel. The restaurant chain serves the grilled unagi on a bed of rice and different condiments including dashi broth. This dish can be eaten in three ways—as it is; with nori, green onions, and wasabi; and with dashi broth. Diners can divide the big bowl of unagi and eat it however they like. Personally, I like the nori-green onionswasabi combination.

Traditional Japanese food is what I expected it to be—clean, beautiful, and flavorful. Some dishes may be for an acquired taste but most are overflowing with umami goodness. I will detail what to expect from traditional Japanese meals on my next post. And also watch out for what food souvenirs to buy in Japan.

You can also read my Manila Bulletin Lifestyle article here.

Jetstar offers low fares to Nagoya and flies four times weekly to Manila / www.jetstar.com

Baguio’s secret garden restaurant

It’s not located near the toruist-y areas nor well advertised. It’s so exclusive, the chef only accepts 30 customers at a time to dine in its beautiful garden restaurant setting. But the thing is, dining at this restaurant won’t cost you an arm and a leg, unless you choose the fine dining option (by reservation only). It’s the best kind of eatery—no waiting in line, no boisterous crowd, no bad food.

Mother’s Garden restaurant is tucked in a residential area on Quezon Hill. The narrow streets and steep roads have kept this place practically unknown. According to its owner, chef Therese Jison, most of her customers are repeaters, people who have grown to love her food and the restaurant.

View from the restaurant
View of the city from the restaurant

“I wouldn’t accept more than 30 people, we close the gate. I want to maintain the exclusivity of the place. Being crowded destroys the reason why people come to us because they know it’s a relaxed atmosphere, and you can even spend the whole day here. Sometimes I feel bad that I have to turn down people but I have to maintain the reason people come here,” she explains.

The atmosphere is indeed relaxing. The main dining area is fitted with typical iron and glass garden furniture, placed on a gravel floor. The space is surrounded by plants and animals, too, like the birds in the aviary and friendly dogs scurrying about. The rose garden is its al fresco dining area with two tables surrounded by rose plants and overlooking a view of the city. The fine dining section is located on the second floor, furnished with antique furniture originally from the owner’s family hacienda.

Mother's Garden's fine dining section
The fine dining section is fitted with antique furniture from chef Jison’s family hacienda

Since it’s situated on the side of the hill, the property goes down deep, about four floors down, divided into sections and levels like the herb garden, salad garden, citrus garden, an Igorot garden, the pottery/playground area, the animal cages, and a cottage exclusive to family and friends.

Apart from its charming setting, the food is the reason why people come back. The food here is not just delicious but actually good for you because the restaurant uses mostly organic ingredients that the chef grows herself in the garden. So expect pesticide free vegetables, hormone free meat, and GMO free fruits.

Chef Jison took up courses at the Culinary Institute of America and Le Cordon Bleu in Paris, France. She previously owned two boats, rented out by different organizations, where she also worked as executive chef. She is now settled in at Mother’s Garden with her partner Heinrich Maulbecker, the former general manager of The Manor and the Hyatt.

Welcome cold cuts, champagne, and fresh strawberries
Welcome cocktail: assorted cold cuts, champagne, and strawberries and cream

According to chef Jison, she put up this place to create a small oasis in a city that condones bad urban development. While some greenery on the mountains still remain untouched, most areas in the city have been lost to over development. The restaurant reminds chef Jison of their family hacienda in Negros and her father’s family’s rice farm in Nueva Ecija. Coming from a family of planters, growing an organic garden came naturally to her.

Through the help of organic agriculturist Dr. Jose Balaoing, chef Jison was able to put up a flourishing garden. She has even extended her organic practices to her gardener Roy, who converted their own farm into an organic one, assisted by chef Jison. His farm, located at the lower areas of Benguet where more produce and livestock flourish, is the main source of ingredients for the restaurant.

Chef Therese Jison shows her salad garden
Chef Therese Jison shows her salad garden

“The chicken don’t grow very well in Baguio that’s why we grow our chicken and ducks at lower levels. The pigs are not fat because we make them run around. We feed them with grass and vegetable leftovers,” she says. “It takes a long time to plant that is why most commercial farmers use hormones to make them grow fast. Our food takes time to grow.”

During our three-day visit, chef Jison served us unforgettable meals that are both healthy and delicious. She first welcomed us with cocktails, a glass of champagne, fresh organic strawberries with cream, sardines on arugula, pear wrapped in ham, and homemade sun dried tomatoes. At dinner, she served fresh Greek salad, incredibly rich lentil soup with homemade chorizo, organic steak with burgundy sauce served with mashed potatoes and carrots, and this were all paired with a glass of Musso, a Spanish organic red wine.

Lentil soup with homemade chorizo
Lentil soup with homemade chorizo

The next day the breakfast is composed of fresh fruits, strawberries and cream, a tub of kesong puti (fresh cheese) with fresh herbs, fluffy pancake, bacon, and homemade sausage. I accompanied my breakfast with turmeric tea since I refrain from drinking coffee as much as possible.

After breakfast she toured us in her garden. She has an herb garden that grows lavender that blooms (very rare in the country), fennel, dill, rosemary, basil, etc. The salad garden is where hard to grow produce thrive like celery, rhubarb, kale, radish, and different kinds of lettuce.

Herb garden
Herb garden

Raspberry also thrive in her garden as well as lemons that bear huge lemons. Chef Jison’s garden is also home to several animals including a ram (named Hansel), pot bellied pigs, miniature chicken, rabbits, an injured eagle, wild hogs, and pigs.

For lunch, we picked from the regular menu. The pasta dishes are highly recommended like the Mediterranean chicken on a bed of spaghetti in red sauce with zucchini; and also the piccata milanese, fried pork cutlets served on a bed of spaghetti neapolitana. We paired the pasta with freshly squeezed lemonade made from lemons picked from the garden.

Piccata milanese
Piccata milanese, fried pork cutlets on a bed of spaghetti neapolitana

Chef Jison says that the restaurant changes its menu based on the available ingredients of the season—cold and wet season (July to October), cold and dry season (November to February), and summer (March to June). So expect different dishes every season.

Dinner that night was extra special, the chef cooked lechon de leche in her Greek oven. The roasted organic pig was less fatty and fall-off-the-bone meat tender. She cooked it Bacolod style, using lemon grass and pandan to flavor the pig. The lechon was accompanied by red rice, pinaputok na hito, flavorful pho, and crispy Thai spring rolls. We finished the meal with leche flan served on top of a sesame seed brittle disc.

Organic lechon de leche
Organic lechon de leche

The next morning, before leaving, we had our final breakfast and one of the best meals of the trip. Organically grown daing na bangus from San Juan in La Union, homemade longganisa, scrambled egg, and garlic red rice. We ended the meal on a sweet note with cubes of fresh mango.

Chef Jison ultimately hopes that someday, more farmers would choose the organic ways and more people consume organic food. “I’m doing something I like. Even my son would come in and eat. I’m happy because he’s not going to get sick. I am teaching the next generation how important this is. The delight of the person eating it, it’s worth giving them something organic.”

Breakfast combo--homemade longganisa, garlic red rice, and scrambled eggs
Breakfast combo–homemade longganisa, garlic red rice, and scrambled eggs

Read my Manila Bulletin Lifestyle article here.

Mother’s Garden, Upper Fairview Road, Quezon Hill Proper, Baguio City / +6374 424 3702, +63917 8693623, +63921 9776027 / Facebook/mothersgardenbaguiocity

Trips and Eats: Laguna

Eating something new is an essential part of traveling. In fact, some people’s motivation to travel is food. Going to new places is not just about seeing famous landmarks, it’s also about experiencing and digesting (figuratively and literally) another culture.

Recently, San Miguel Pure Foods Culinary Center hosted a “gastronomical and historical tour” of one of Metro Manila’s closest neighbor, Laguna. Located south of the bustling metropolis, the province is a favorite destination of city folks because it’s just an hour away and heaping with tourist spots to visit.

Pila town plaza and San Antonio de Padua church

Laguna is famous for hot springs, theme parks, shopping, nature trails, and so on. Food wise, it’s most famous for buko pie, espasol (tubular sticky rice cake), puto (rice cake) Biñan, and kesong puti (fresh cheese). These are pasalubong staples but when it comes to the province’s cuisine, only a few knows what’s really cooking. The province is not exactly famous for its cuisine like Pampanga, Ilocos, or Bicol are.

So, to discover its hidden treasures, you have to good deep into the province. Skip the tourist areas and visit the less crowded towns instead.

Our first stop was Pila. It’s a small town situated at the southern shorelines of Laguna de Bay. It’s probably one of the most charming places I’ve been to because of its provincial old town vibe. It’s like Baler in Aurora or Taal in Batangas, both of which are brimming with history and local culture.

The Corazon Rivera House, one of the heritage houses of Pila

Pila was declared as a National Historical Landmark because of the number of ancestral houses preserved and maintained in the area and of course because of its significant history. Home to 32 heritage houses, which were built during Spanish and American colonial times, the town is a charming reminder of beautiful town planning and development during the Spanish era. In fact, historians regard Pila as a living example of proper Spanish town planning

One of the houses, which also hosted us, was Corazon Rivera House located across the town hall. The house is being beautifully maintained by Corazon Rivera‘s granddaughter Cora “Tita Cora” Relova. The house was built in the American period and is made of wood and concrete, in red, pink, and white hues.

Tita Cora served us a classic Filipino merienda. Like Biñan, Pila is proud of its puto Pila, a plain white fluffy rice cake, cooked puto sa bilao style, a topped with Star Margarine. This is best eaten with Santa Cruz creamy kesong puti. Maja blanca (coconut pudding with corn kernels) was also served, as well as ice cold fresh buko juice.

Puto pila is a soft and fluffy rice cake best paired with kesong puti

The next stop was Santa Cruz, a town known for its itlog na maalat (salted egg) and kesong puti. This town is quite special because it is home to Aurora Filipino Cuisine restaurant, an eatery that advocates for the preservation of local cuisine. Owned by Chef Day Salonga and partners Chef Mon Urbano and Gel Salonga, the restaurant aims to expose the young generation to traditional Laguna food.

“Laguna cuisine is a melting pot of Quezon and Laguna. Here, we use gata (coconut milk) but our dishes are not spicy. Also the kind of gata squeezed from burnt coconut,” chef Mon explained. “Most of our patrons are older people because the young people don’t have an idea of our food. Having this restaurant is a way to reintroduce our food to the young generation.”

Aurora is housed in the ancestral home of the Salonga family. Built in the late 1920s, it’s one of the beautiful historical landmarks of Santa Cruz. Located on the busy Pedro Guevarra Ave., the house was converted into a restaurant last year.

Aurora Filipino Cuisine in Santa Cruz is housed in the ancestral home of the Salonga family, which was built in the 1920s

During our visit, Chef Day did a demo of one of its bestselling dishes, chicken wings adobo. It’s basically chicken wings cooked adobo style (without soy sauce) then fried to a crisp—fried chicken adobo! Aurora’s resident dessert maker Gel Salonga also demonstrated how to make her bibingka cheesecake. It’s a basic cheesecake recipe with additional ingredients including coconut cream and salted egg used as topping.

The restaurant is also famous for its other dishes including the minanok,(banana heart cooked in burnt coconut cream), tinuto (pinangat-like dish, minced meat with shrimp wrapped in gabi leaves then cooked in coconut milk), inalamangang baboy (Laguna’s version of binagoongan), among others.

Minanok, a traditional dish made from banana heart cooked in burnt coconut cream and served with maruya

Our next stop was San Pablo but the food adventure had to wait until the next morning. We checked-in at Sulyap Gallery Café, a very charming bed and breakfast. Owned and operated by Roy Empalmado, Sulyap looks like an old town in one compound. Its concept is similar to Las Casas Filipinas de Acuzar where the owner buys dilapidated old houses and rebuilds them into smaller versions and serve as villas at the inn. Its popular for mixing arts, culture, and food in one place.

We had a cold bottle (or more) of San Miguel Beer and shared interesting ghost stories before calling it a night.

The morning after, we had our breakfast at the bed and breakfast’s courtyard. Sulyap served its flaky bangus and pork tapa along with sauteéd Purefoods corned beef (with potatoes!), Magnolia pancakes, Purefoods Honeycured bacon, Magnolia eggs, and San Mig Coffee.

Sulyap Gallery Cafe is a charming bed and breakfast that preserves Filipino culture by rebuilding old houses in its compound

The next day, before going to Lake Sampaloc, one of the seven lakes in San Pablo, we made a stop at one of the bibingka vendors along Maharlika Highway. Keisha & Keith Plus Abby’s stall is one of the makers of native San Pablo bibingka. What’s different about this delicacy is it’s made of freshly milled rice, bahaw (day old cooked rice), and coconut milk. It’s made even more delicious by a slice of salted egg and a generous brushing of margarine. Another interesting fact is that the mini bibingka is cooked inside a makeshift oven fashioned out of old steel drums that use coconut husks as firewood.

San Pablo bibingka is made of fresh milled rice, bahaw (day old cooked rice), and fresh coconut meat

Upon arriving at Sampaloc Lake, we immediately headed to Café Lago, a restaurant owned by former Broadway actor Tony Marino. The restaurant served us its signature dish, the Café Lago Fried Chicken—crunchy fried chicken slathered with Star Margarine and garlic. My favorite pako salad was also served with it, which balanced out the not-so-healthy fried chicken.

Then Tony’s brother Mandy, explained to us how they are currently maintaining the lake. It was just a few years back when they started to rehabilitate the lake. Previously, it was full of fish pens, illegal settlers, and very polluted. The movement to save the lake proved to be successful as the lake is beginning to look like its old self, albeit slowly.

After this visit to Laguna, I realized that Filipinos really need to see more of the country. If you want your travel to be memorable, trying skipping the tourist spots and discover new places, which may just be a few hours drive away from you.

Lake Sampaloc, one of the seven lakes of San Pablo

Read my Manila Bulletin Lifestyle article here.

Visit www.homefoodie.com.ph for everything about food and recipes of your favorite San Miguel Pure Foods products.

Food trip

I haven’t posted in a while, been busy lately but will post more recipes and stories soon. This one is about my trip last April in Southern Philippines. It was my first time in General Santos City, known as the Tuna Capital of the Philippines. Located in the island of Mindanao, which unfortunately has a bad reputation to tourists because of certain conflict areas, but generally speaking, most of the island is safe. In fact, in Region XII alone, the Department of Tourism recorded 3.1 million tourist arrivals in the region.

Greenleaf Hotel's tuna sashimi
Tuna sashimi by Greenleaf Hotel, General Santos City

General Santos is considered one of the business hubs of Mindanao. It is the southernmost city in the Philippines and is famous for tuna—its top export product. Its access to the waters of Sarangani Bay and Celebes Sea makes it a prime spot for its still growing seafood business.

The city is part of Region XII or what is also known as Soccsksargen or SOX, which is also composed of South Cotabato, Cotabato, Sultan Kudarat, and Sarangani. What the region is famous for is the food, raw export produce like pineapple, banana, and of course, tuna. Major importers of tuna is Japan and the US, while pineapple products are shipped across the globe.

Pineapple is one of Region 12's top exports because of the huge plantations of Dole Philippines
Pineapple is one of Region 12’s top exports because of the huge plantations of Dole Philippines

“We are no. 1 in Mindanao for rice production, no. 5 in the country; for corn, no. 1 in Mindanao, no. 2 in the country; for coffee, no. 1 in the Philippines. We also export meat like “pork in box,” which is exported to United Arab Emirates (UAE). Then, there’s organic rice, which is exported to UAE, Hong Kong, United States, Netherlands, and Switzerland. But two of our top exports are canned tuna and canned pineapple,” said DOT Region XII regional director Nelly Nita Dillera.

Dillera saw the potential of the food industry as a major player in the tourism sector. After the recently concluded Flavors of SOX, the region showcased several tour packages of the region that highlighted the eats instead of the usual sights. The Flavors of SOX celebration last April was the last leg of the Flavors of the Philippines, a program of DOT as part of its Philippine Food Month campaign.

Sarangani Highlands Garden tuna lechon
Tuna lechon of Sarangani Highlands Garden

The special packages include: the Gensan Tuna Food Tour, which explores the best product of the city through different offerings of several restaurants and hotels; Blaan Traditional Food Tour, a tour that immerses guests in the tradition and food of the Blaan Tribe; South Valley Food Tour, the tour that is all about the fresh fruits, which includes the abundant pineapple, that grows in the foothills of Mt. Matutum that covers Gensan and Koronadal City; Lake Sebu Culinary Experience, a territory of the T’boli tribe which is famous for its tilapia cuisine; T’boli Food Adventure highlights the traditional cuisine of the tribe; Halal Goodness that is all about the halal delicacies of Cotabato City and nearby areas; and the Gensan Agri Tour, which explores the bounty of the country’s southernmost city.

Although I was not able to experience all the tour packages, I was able to sample some of the eats and sights the region is known for.

T'boli heklafak and rice wrapped by a native leaf
T’boli’s heklafak or roasted native chicken

South Cotabato is known for its tribal roots and two tribes have opened their doors to the public so people can experience what life is like in a tribal community. Probably the most famous indigenous group in the province is the T’boli. Scattered around the province one of the tribe’s famous homes is Lake Sebu. Because of the place’s natural beauty and rich cultural heritage, it has become a prime tourist spot. The destination is famous for its natural sights but also because of the food. Several resorts and restaurants in the area offer different tilapia dishes. The fish is farmed in the lake as one of the community’s main source of livelihood.

The Blaan Traditional Food Tour, on the other hand, lets tourists experience the culture of the Blaan Tribe. Lamlifew (lam-lee-fao) Village, located in Malungon, Sarangani province, welcomes guests to its community of more than 150 households. A producer of corn, organic rice, and cavendish, the tribe is proud of its rich heritage and food. One traditional dish is the llolot anok, a tinola-like chicken dish that cooks native chicken with local herbs inside a bamboo. What’s unique about this dish is the herbs the tribe uses, which are the sangig, a mint-like herb and Blaan sibuyas, a type of chive. Both herbs grow in the mountains and the community just cultivate it in their own backyard.

Blaan's Llolot Anok, native chicken cooked inside a bamboo with special native herbs
Blaan’s llolot anok, native chicken cooked inside a bamboo with special native herbs

“What we want is Soccksargen to be part of the Philippine tourism map. What the national government promotes are the established destinations. I mean these areas can stand on their own already. If they can graduate these areas and identify the emerging destinations. If this happens a lot of the stakeholders will benefit from it. It’s not just the sights, but the food and resources we are proud of. We have so much,” Dillera ends.

Inquire: tourism@dot12.org

Island feast

If you have ever been to the Philippines, then you might have experienced eating on a leaf. Yep, we use banana leaves as plates. Well, not all the time but we like to do it on special occasions and when we are on the beach or any rural province in the country.

For me, the best way to enjoy this rustic feast is on the beach. The sun, sand, and salty air scream boodle fight.

Boodle fight originated from the military. Soldiers would line up along both sides of a long table that has been prepared with food. Several banana leaves cover the entire stretch of the table. The rice is dumped on the middle creating a long sticky, grainy line. Then various viands are randomly dumped on it or along it. The men and women will then only use their hands (yes, no knife, fork, or spoon here) to eat.

This type of feast also showcases one Filipino trait that is known around the world—family values. You see, sharing of food this way shows the bond of the family. Because here in the Philippines, we like to share and love to eat. In a boodle fight you can get food from someone else’s plate or rather leaf.

lang-aw
Romantic dinner setting on Islang Walang Lang-aw

Last December, I went on a trip along with other journalists to one of my favorite places in the Philippines: Coron, Palawan. The trip to the beautiful Dimakya Island was for work, for Manila Bulletin. Right? I love my job.

Dimakya Island is home to Club Paradise, a family leisure resort. This place is beautiful! Of course, I didn’t expect less of Coron, which has the most beautiful islands in the country. Proof? American travel magazine Condé Nast Traveler named Palawan the “Best Island in the World” for two consecutive years.

Apart from enjoying the beauty of this place, I also got to taste amazing dishes prepared by the resort. It’s kitchen is headed by executive chef Bruce Subia. A favorite item among the guests is the resort’s brick oven pizzas. Yep, pizza on an island! Most of the resort’s international guests are Europeans so pizza is a must.

But for me, the most memorable meals of the trip were the ones prepared on the beaches of uninhabited islands. The first was a dinner buffet of grilled goodies on Islang Walang Lang-aw (Island Without Trees). We helped ourselves to perfectly grilled pork belly, chicken, fish, prawns, and mussels and a choice of local ensaladas (salad), from eggplant to camote tops to green mangoes. Filipino ensaladas are usually made of one major vegetable ingredient (cooked or fresh) then tossed with tomato and onion slices then served with shrimp paste as dressing. Perfect with grilled meat and rice.

boodle2
Boodle fight feast on Diatoy Island

Then the best of all, a boodle fight lunch on Diatoy Island. On the island, we were greeted by the resort’s friendly staff and a table full of amazing food. There were whole grilled fish, huge crabs, lechon kawali (deep fried pork belly), prawns, mussels, eggplant torta (similar to frittata), on a bed of fried rice. We picked our seats, washed our hands using a bowl water, and dug in. The meal won’t be complete without the traditional dipping sauce—soy sauce with calamansi (lime-like citrus fruits the size of a big marbles), onions, and chili peppers. For dessert, fresh tropical fruits: bananas, mangoes, and pineapple.

Now, that is a meal.

Club Paradise Palawan: +632 719 6971 to 6974, www.clubparadisepalawan.com

Lime, basil, and a little bit more oomph!

Before the New Year, my friends and I decided to celebrate our annual Holidays dinner in Tagaytay. Upon arriving, we immediately noticed how the city was quickly becoming highly urbanized. I hope it won’t get too urbanized because as it is, it’s losing its charm for me. I want to see greenery not malls. Yes, the mall giants are conquering Tagaytay. Ugh. I’m just happy that none of the high rise buildings are covering the beautiful view of Taal. If I get into the traffic situation, this blog post will turn into a rant article, believe me.

Anyway, the good thing about the booming tourism industry in Tagaytay is the many restaurants opening in the city. So, there are more dining options other than major fast food chains. But my golly, I miss Tom Sawyer’s fried chicken and Mushroom Burger!

We ate at one restaurant that is slowly becoming famous in the city near the clouds, Lime and Basil Thai restaurant. Tucked in barangay Sikat, Alfonso, Cavite (near Residence Inn), the restaurant promises good Thai food. With all the positive reviews, I was expecting something amazing from the resto but it failed to impress.

Let’s start with the superficial. Upon entering the gate, we were greeted by a large front yard with a big mango tree that shades over a rustic set of table and chairs and dangling rainbow colored bottle lamps. The restaurant interiors looks very homey, like a classic Asian home, very generic. It doesn’t spell Thai right out off the bat. The resto also has a small shop where it sells silver pitchers, marble mortar and pestle, napkins, among others.

Food wise, the restaurant delivers good enough Thai food. For starters, we ordered the Fresh Spring Rolls—herbs, carrots, tofu, vermicelli noodles, sweet chili relish, rolled in rice paper. It’s very fresh with all that herbs (including cilantro/coriander, my relationship with cilantro requires a whole post) and vegetables. Props to the owner because the restaurant grows its own vegetables in the backyard. Then we had the Yam Pla Duk Foo salad, a catfish and mango salad served with spicy nuts and Thai dressing. This was a little bit too sour for my taste. Maybe the mango was just sour, although the dressing should have balanced it out.

For the entrée we ordered three dishes the Kor Moo Yang (grilled pork belly with coriander sauce), Paneng Nua (beef red curry), and Sate Chicken (grilled chicken skewer with peanut sauce and served with cucumber relish dipping sauce). Let me start with the grilled pork, this one’s really good, although I didn’t taste the coriander, it’s just a regular delicious grilled pork. Grilled pork is always good to me. The chicken, on the other hand, was perfectly grilled although the peanut sauce didn’t look and taste like peanut sauce. If it already has the peanut sauce, why the cucumber dipping sauce? Confuzzled. The beef was the best for my friends, the meat was tender and it all has the right flavors of a red curry.

Now, a Thai meal is not complete without Pad Thai noodles. Now, this is when Lime and Basil really delivered. It was so good, my favorite dish of that lunch. It all has the flavors a Pad Thai needs, from the fresh herbs, sour lime, salty soy and fish taste, and heat from the chili.

My beef with the restaurant, however, is the meals are served without enough heat. Thai food is known to be spicy but the dishes here are far from spicy. Maybe this is the reason why Pinoys love the resto because it caters more to the Filipino palate than Thai. Another bad thing was the pricing. It’s very pricey for the serving size of the dishes. That grilled pork can only feed one and for P300+, geez, no. I was expecting toned down prices since we were kilometers away from imperial Manila. Overall, it was good but the food and place need a little more oomph! So I’ll consider my options when I go back to Tagaytay.

This slideshow requires JavaScript.