Rice served the way I want it

When we were on vacation in Cagayan de Oro last March, their presentation of rice had the most profound impact on me. They serve their rice in woven palm leaves! I like the presentation because the leaves lend a certain aroma to the rice. It also looks like my favorite patupat, a form of rice cake in Dagupan whereby glutinous rice is cooked in a similar way, then dipped in a sugary syrup and cooked further.

It's good to know that certain customs are still practiced in our country inspite of the hustle-bustle of city life.

Bistek (Filipino beef steak)

Bistek is the Filipino version of beef steak. It consists of small strips of beef with onion rings. Bistek is one of the easier meals to prepare, but to have really tasty beef, it needs to be marinaded (is there such a word?) overnight. I like the white onion rings to be uncooked and crunchy, but the regular (and more flavorful) variety will also do nicely. My Nanay usually adds it before turning off the stove, so it gets cooked somewhat as well.

Tinolang Manok

Tinolang Manok is truly a Filipino dish that conjures comfort and delight. This dish has been with us since the Spanish era as testified in our Jose Rizal's Noli Me Tangere, where tinola was served for the gathering at Kapitan Tiyago's and Ibarra, being the most distinguished guest, was served the best chicken parts much to the chagrin of Padre Damaso.

Tinola is inherently chicken soup that is very easy to make, and the ingredients are readily available at the local market.

We had tinolang manok last weekend in Baguio City, where a storm kept everyone in their homes and electricity service was shut-off. It was a good thing we had chicken and sayote at home! And so we had hot, yummy tinola with rice to keep us company on that cold and rainy Sunday afternoon.

Ang alamat ng Adobo Book at adobongblog

It's strange that I did not post anything about the book that gave me the inspiration to make this blog and this blog's humble beginnings, so here goes.

I was able to get a copy of the Adobo Book from the Book Fair last year. Actually, it was advertised in the Yummy Magazine and I thought it would be a great read. Not that I'm reading Yummy Magazine... actually I look at the photos 75% of the time and when I find something I like, I read on ... which is most of the time, so I'm reading it most of the time (scratches head)... oh well. (clears throat)

Going back to my story, when I accompanied my wife who buys books for the school library where she works, I immediately made my search for the Adobo Book. I started reading as soon as I got hold of it. It is primarily a recipe book on how adobo is prepared by families and by different regions of the Philippines (you'll be amazed at the variety!), but there are also excerpts and anecdotes on how adobo has become part of Filipino life. Quite an entertaining and educational book!

When I decided to start this blog, I wrote the publisher of the book and asked for permission to cook the featured adobos and blog about it. The publisher agreed. And then I found that I really do not have much time to cook because I travel in the weekends and I'm busy at the office during weekdays. So I decided to write about Filipino food in general.

I cooked adobo twice actually when I was about to start this blog. But in those two attempts, my cooking was nowhere near the result of my friends' and family's. Adobo, for me, looks like it's such an easy recipe (people I know even approximate the quantities but end up with delicious results!) but I don't know why, for the life of me, my adobo didn't turn out the way I want it to be.

But the Adobo Book is still my companion. I jump to a random page occasionally and read. Not exactly a picture book, but a joy to read nevertheless.

The Adobo Book
By Reynaldo Gamboa Alejandro and Nancy Reyes-Lumen
Edition: 2004
Book size: 14.6 x 22.2 cm.
Book type: bookpaper
Number of Pages: 232
ISBN 971-27-15604 or 971-27-15485
Published by Anvil Publishing
Available at National Bookstore

Pancit Bihon

What says "it's a celebration!" better than a bowlful of pancit?


Though it's a tradition that can be traced back to the Chinese, pancit and its varieties has become an integral part of Filipino tradition. Birthdays are the more popular event for pancit preparation; the noodles are uncut to so that the celebrant can have a good, long life.

Pancit is best cooked on a wok, because it has a lot of ingredients and mixing them all together is easier in it.

We prepared Pancit bihon last weekend for a double celebration: my nephew Kyle's birthday, and Mother's Day!

Paksiw na Bangus

Paksiw is one of my favorite Filipino dishes; it's got that flavor that bites, thanks to the suka (vinegar). I love pouring its sauce over hot, steaming rice. Best eaten using bare hands! The bangus (milkfish) especially calls for industriously removing its many fishbones, so working with your hands is best.

Roast Beef in Camiguin

The final few days of March was special for my family and friends because we went on vacation in the mysterious and far-off Mindanao region. Since our drop-off point was at Cagayan de Oro, Bukidnon was just about an hour away and so it became part of our itinerary. And that part of the trip was special because we were eagerly anticipating the popular roast beef of the Del Monte Golf and Country Club!

The moment we saw pineapples as far as the eye could see, we knew that we were already in the Del Monte pineapple farm. It was such a wondrous sight! I think we could opt for a tour and see how pineapples are processed and canned but we were a bit tight on schedule so we just stopped by for some amazing photo ops and of course, the food!


We arrived at the Clubhouse soon enough. And because we all wanted a taste of the famous roast beef, we ordered for each one of us.

Bad decision! Each order was more than enough for one person. The order came salad and soup. The soup was good, but I was not so keen on the sweet sauce that came with the salad.

But the roast beef! Wow. It was amazing. Tender and beefy! (no pun intended). I wonder when I can have another meal like that.

The roast beef meal set us off at around 250 pesos each. But I'm sure it would have cost around three times more here in Manila.

Look at that goodness!

Having filled our tummies, we headed off for our next destination, while feeling that our vehicle must have considerably slowed down because of our additional weight.

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