What to Eat When in Bicol: Sili Ice Cream, Anyone?

September 30, 2016 § Leave a comment

ice-creamCredits: Paper from Splendid Finn’s Now is paper series; Polaroid Frames from Splendid Finn; Happy Day worn ribbon by Trixie Scraps

Sounds strange to some but surely got me interested. And so I found myself in 1st Colonial Grill on Rizal Street in Daraga one evening after dinner with my team.

First of all, I can take the heat and secondly, bold flavors always call out to me. They don’t always appeal to my taste bud but more often than not, I like what I discover.

Such is the case with this Sili (chill pepper) ice cream. You taste the fruitiness of the pepper first then the punch at the end. It comes in 3 heat levels, we chose the middle. Pretty good but unforgettable is Tinutung na Kanin (toasted rice).   A familiar flavour presented in an unusual fashion. The taste (of toasted rice) was very subtle and quite refreshing.  And last but not the least is Salabat (ginger tea). I chose this because… well, you should know me by now. And it did not disappoint.

Other unique flavours also worth trying are Pili nut and Malunggay (mooring). But despite its many unique ice cream flavours, 1st Colonial Grill was first known for its Tinapa Rice and other iconic Bicol dishes.  Yes definitely something to come back for.

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When It Rains, It Pours

October 21, 2015 § Leave a comment

Do you sometimes feel like troubles and obstacles are a constant visitor? Yes, it is pouring now. One snag at a time, I tell myself. “Don’t let them stress you out, it’s not worth it,” I convince myself. I take comfort in His words … Cast all your cares upon Him, He cares for you (1Peter 5:7). God is in control, He truly is. Adversities he allows for a reason, many times it is to prove to me that He is in control and that I must not worry. Easily said than done. And to relieve me from worrying, I bake.

1

A recipe I grabbed from Gourmet a while back has become a recipe for keeps. This Zucchini Ginger Cupcake is spiced and flavoured with ginger, cinnamon and a touch of orange zest… wouldn’t it call out to you too?

2

What’s so marvellous about it is it’s easy and quite healthy as it uses olive oil (I also use virgin coconut oil sometimes) instead of butter and honey instead of sugar. Best of all, this moist cupcake is high up there in the flavor department with or without the cream cheese frosting (the only thing not so healthy, actually).

3

Half of these cupcakes ended up with the security people of the building I live in. The maintenance guys, the receptionist, and the security people—they make me feel safe, and cared for, so I show my appreciation by feeding them sometimes. I wonder if they know that they are eating a vegetable cake?

Ubud Eats

June 2, 2015 § Leave a comment

Ubud. The heartland of Bali where gently rolling rice paddies and volcanic hillsides offer a cinematic backdrop to a land steeped in culture.

Ubud-culture

Add to this a vibrant dining scene and you can’t keep me away for long. In this wonderland of art and culture, one can eat extremely well whether it be in fine dining spots, warungs or roadside eateries. Global or local, the choice is likewise abundant. Barely scratching the surface on our last visit to Ubud (last year), here’s sharing with you some delightful new discoveries and old favorites.

Bridges

Campuhan Bridge, Jalan Campuhan, Ubud. +62(0) 361 970 095

Bridges

Our Ubud escapade started here. Fine dining without the steep price tag tucked neatly along Ubud’s famed Campuhan Bridge.

Campuhan-Bridge

The elegant multi-level white veranda overlooks the tumbling river through lush greenery. A few small nooks at the corner of the upper dining hall offer uninterrupted views of the river, so I recommend calling ahead for these corners.

Bridges-tables-with-a-view

The menu is a mix of modern continental with local dishes thrown in, beautifully executed.

Open-Mushroom-RavioliOpen Mushroom Ravioli

Bridges-creme-bruleeCinnamon Creme Brûlée

Bridges-lemon-slice-strawberry-basil-sorbetLemon Slice with Strawberry Basil Sorbet

Bridges-PavlovaLemon Scented Pavlova

Expect salads, pasta, meat dishes and an array of imaginative desserts.

Naughty Nuri’s

Jalan Raya Sanggingan, Ubud +62(0) 361 977 547

Naughty-Nuri's

A simple shack this place may be, but the irresistible aroma of pork ribs grilling by the roadside is what will lure you in.

Naughty-Nuri's-grill

This grill house located halfway along Jalan Raya Sanggingan (and luckily, a stone’s throw away from our wonderful boutique hotel) has as main highlight its pork ribs—succulent and fall-off-the-bone tender.

Naughty-Nuri's-Pork-RibsNaught-Nuri's-sauceSauce To Die For

So pleased with the ribs, we forewent exploring more restaurants for a last bite here before heading to the airport. This might indeed be the best ribs in Bali.

Bebek Bengil

Jalan Hanoman, Padang Tegal, Ubud _62(0) 361 975 489

Bebek-BengilBebek-Bengil-Accompaniments

Bali is known for its duck. Set in beautiful, relaxed surroundings, Bebek Bengil (also known as the Dirty Duck Diner) serves a wonderfully tender and flavorful dirty duck with skin so crispy. Steamed in Balinese spices then deep-fried to crispy perfection.

Balinese-Smoked-Duck

Another specialty is the Balinese Smoked Duck. This needs to be ordered one day in advance. The duck is smothered with Balinese spices, wrapped in betel nut leaf then slowly smoked the traditional way, which is the whole day.

 Warung Pulau Kelapa

Jalan Raya Sanggingan, Lungsiakan, Ubud +62(0) 361 821 5502

Warung-Pulau-Kelapa

This came highly recommended by our guide instead of Bali Guling (Balinese Suckling Pig). I can’t say though that this is a better choice as I have not tried Ibu Oka’s famous suckling roast pig, but I can say that this was one of the best recommendation one can give.

Warung-Pulau-Kelapa-entranceWarung-Pulau-Kepala-interiors

First of the all, the warung is a beautiful, original Javanese village teak wood house with a beautiful herb and vegetable garden at the back.

Warung-Pulau-Ayam-Bumbu-Rujak

Ayam Bumbu Rujak: Stewed roasted chicken cooked in a mixture of coconut milk, Indonesian spices, and mild chilis. An East Javanese dish.

Warung-Pulau-dessertsDesserts of Banana in Coconut Cream and Red Rice Pudding in Coconut Milk

The menu is an extensive array of authentic Indonesian dishes taken from different islands cooked without MSG—Bali, Borneo, Sumatra… No disappointment there.

Cafe-at-Warung-Kelapa

At the back, behind the restroom area is a café where they serve excellent Indonesian coffee. They were test-running and invited us for a free taste of their coffee. We returned the next day to enjoy another round of coffee and dessert, this time we insisted on paying.

Coffee break at Café Angsa

Jalan Hanoman 43, Ubud

Cafe-Angsa-coffee-and-dessertBanana Fritters and Coffee

All over Ubud, coffee shops with scenic views of the paddy fields abound. Walk into any along Ubud’s three main roads, JL Monkey Forest Road, JL Hanoman, and JL Raya Ubud and enjoy a break from shopping or walking around town. In between shopping, we came across Café Angsa along JL Hanoman.

Cafe-Angsa-rice-fieldsCafe-Angsa-lounge

A cute little café with views of the rice paddies, cushions on the platform makes for a beautiful relaxing rest.

Where To Eat in Puerto Princesa: La Terrasse

March 23, 2015 § Leave a comment

For the last few years, I’ve wanted without success to try La Terrasse that it has somehow become an obsession.

breadstick

My first attempt was in 2012; they were closed for the Easter holiday (seriously, on one of the busiest week?). It is, to me, a sign that they don’t really need the tourist patronage.

cozy-atmosphere

Suffice to say that when we were planning our trip to Puerto Princesa last January, I had my mind set on this cozy, open-aired restaurant-cafe. And the truth be told, it was our first agenda after touching down. Straight from the airport with bags in tow, there we were at their doorstep.

tranquil-vibes

From the idyllic vibe to the service, appetizer to dessert, La Terrasse did not disappoint.

fresh-oystersFresh Oysters. Our appetiser.

The duck was superb.

Duck-Roll

Crispy minced duck in a Hoisin-based sauce combined with cucumber sticks and leeks wrapped in a soft thin pancake adapted from the very popular Peking Duck. We loved it and went back for it on our last day before heading to the airport.

Another memorable dish was the Adobo Overload.

adobo-overload

Adobo fried rice served with fried chicken and pork adobo and topped with pork adobo flakes. Now that’s overload in a good way. More importantly, the flavor of the sauce is how I prefer my adobo to be, not too acidic but very flavorful from the blend of soy and garlic. Started serving my adobo the same way. Love the idea of serving the rice already flavored with the adobo sauce.

The killer. Their Palawan nougat made with wild honey and cashew nuts

Honey-Nougat

and their Candied Orange Peel.

candied-orange-peelTo die for.

It’s really more of a “pasalubong”, something you take home, but we had it for dessert and I was floored, blown-away. I, of course, had to bring back some of these babies for when I need a pick-me-up.  That good.

Highly recommended when in Puerto Princesa, do make it a point to drop by La Terrasse. It’s on Rizal Avenue and a hop away from the airport.

Roasted Cabbage with Bacon

September 30, 2014 § Leave a comment

IMG_3963 Roasting vegetables is my new favorite thing. It turns a humble, everyday vegetable into a taste sensation as it brings out sweet flavor notes of any vegetable. Cabbage is one of them. I already love how it adds texture to a dish if cooked right. Think soups and pancit (our local noodle dish). IMG_3973 But roasted, with bacon to boot, it was mind-blowing. The sweetness of the cabbage and the salty, smoky bacon is a highly addictive union. A simple dish made to impress flavor-wise because admittedly, food porn it is not.

Roasted Cabbage with Bacon

IMG_3964

What You Need:

  • 1 head of green cabbage, outer leaves removed
  • Olive oil
  • Coarse salt and freshly ground black pepper
  • 4 slices of bacon

What You Do:

  1. Heat the oven to 230°C.
  2. Cut the cabbage into eight wedges, discarding the core.
  3. Lay these down on a large pan, drizzle with olive oil. Sprinkle generously with salt and pepper.
  4. Cut slices of bacon into strips and scatter over the cabbage.
  5. Roast for 30-40 minutes, flipping the cabbage wedges once halfway through.
  6. Serve immediately.

What to Eat in Cadiz

June 28, 2014 § Leave a comment

Freiduria-Las-FloresCredits:  Quickpage created by Roshni Patel.

Occupying a tiny peninsula on the south of Spain with five coastal provinces, Cadiz is blessed with some of the best and freshest fish and shellfish provided daily by the Mediterranean Sea.  Although its cuisine is typical Andalusian in character, subtle influences from the Romans, Phoenicians and the Moors spawned an exquisite regional cuisine with flavors unique to Cadiz.

Yes, the gaditanos (native of Cadiz) are meat lovers too, the pastures of the province keep it supplied with Iberico pork, goat, the local Retinto beef; however fish, fried fish, is the star.

IMG_1641

Dredge in flour (only) and then fried in a large amount of hot olive oil.  So simple yet so ridiculously addicting.  Sea bream, Dover soles, sea bass, cuttlefish, dogfish, and monkfish are usually what is used for this staple.

And the place to have a taste of this fried fish is at Freiduria Las Flores, a traditional fried fish restaurant, almost an institution in Cadiz.

IMG_1643A must try: Cazon en adobo–marinated fried fish usually dogfish or monkfish.

This fry shop serves excellent fried fish without the frills.  Ordered from a counter and served in a cartucho, paper funnels.  And like the dishes it serves, this shop is simple and functional.  Be prepared to wait for a table especially at peak hours.  Most locals order to take away.

I always leave room for dessert and if you are like me, you will love the pasteleria across the Freiduria Las Flores 2 in Calle Brasil.

antonia-butron

Antonia Butron is famous for her savory pastries, but the empanada filled with dates comes highly recommended, and so are their cakes and roscones (sweet bread loaf).

Or how about this delicious dessert common and renowned in this part of Spain?  Tocino del cielo, which means “bacon from heaven”, is so true to its name.

tocino-del-cielo

Traditionally made with the egg yolks that are discarded in the process of making sherry, this rich and creamy egg custard truly is a slice of heaven and a perfect way to end any meal.  Definitely a must have.

Freiduria Las Flores
Plaza de Topete, 4
+34 956 226 112
 
Freiduria Las Flores II
Calle Brasil, 5
+34 956 289 378
 
Obrado Antonia Butron
Plaza Jesus Nazarino, 5, Chiclana
+34 956 401 094
 
Av. Ana de Viya, 16, Cadiz
+34 956 284 260
 

Delightful Davao

February 4, 2014 § Leave a comment

Davao-DelightsCredits: Paper from the “Chronicling Life” kit of Haynay Designs

Davao.  Home to some of the country’s pride— the world’s largest bird, the monkey-eating Philippine Eagle and a rare orchid of exceptional beauty, the waling-waling— both found in Mt. Apo, Philippine’s highest peak.  But there is more to Davao than these.  Let’s not forget the “king of fruits”, durian.  The area is known to be the center of durian production, thanks to its rich fertile volcanic soil and until recently, typhoon-free area.  But more than durian, Davao is favored with other fresh, quality produce and fruits that are available all year round— pomelo, banana, mangosteen, lanzones, rambutan, mongo, peanuts, cabbage eggplant… among others.

The city is a fascinating mix of small town allure and modern metropolis refinement.  A metropolis inhabited by 1.4M people of different ethnic groups, culture and faiths.  The city teems with good food and on my not so very recent trip there, I discovered a few worth mentioning.

Swiss Deli

Along JP Laurel Ave., in Lanang is a deli and restaurant offering fine sausages, cured meats like bacon and hams, a selection of cheese, US and Australian steak cuts and even ostrich meats.  Owned by a butcher and a baker, Swiss Deli has been around since 2005 catering at first to expats and Davao’s upper crust.  Today, they supply some of the bigger supermarkets nationwide.  On my visit, the restaurant was packed for lunch.

Swiss-DeliMy superb lunch of Chicken Cordon Blue and a shared sausage platter.

Claude’s Le Café de Ville

Claude's-facade

We drove into a driveway of a well-lit ancestral house.  The garden well polished, the interior emulates the facade with old photos gracing the walls and well-appointed antique pieces scattered around.

Claude-interior

My favorite part of the house would be the porch— what a wonderful way to be greeted.

claude's-porch

This house epitomizes old world elegance through and through.  An ancestral home of the Oboza family (also called the Oboza Heritage House) now dwells the only full-service French restaurant in Davao, Claude’s Le Café de Ville.

Complementing its charming home are wonderful dishes served from its kitchen headed by husband and wife team Claude and Tess Le Niendre.  I had the Crab Cocktail to start and the specialty of the house, the Fillet of Beef Tenderloin with Pepper Sauce.

crab-cocktail

The crab appetizer was excellent, and my main, albeit a bit overcooked for my taste (it was more medium well than my preferred medium), was tasty and still juicy.

A pretty authentic French restaurant in Davao was definitely a pleasant surprise.

Malagos Farmhouse Artisan Cheeses

malagos-board

Davao surprises me, I tell ya.  After an evening of wonderful French feasting, we were on our way, the next day, to buy artisan cheese.  This wasn’t the first time I had tried cheeses from Malagos and so impressed I was, I had to find them and see what else they had to offer.

menu-board

Olive Puentespina, the woman behind Malagos Artisan Cheeses, has been producing cheeses since 2006.  All made from hybrid cows and goats from their dairy farm.

cheese-stock

A cheese spread was laid out for us to try over at the farmhouse—from quesong puti, to flavored chevres, to manchego blue—an unbelievable spread, all proudly made in Davao.

cheese-platter

Personal favorites are:  Queso Rustico (semi-soft cow’s milk similar to a manchego), Blush (Queso Rustico with a tint of blue), La Maria (similar to a camembert), Feta tricolor (feta with chili and rosemary, infused fresh), and the Chevre with mango (a blend of creamy French style goat cheese with sweet mango bits).

cheese-stashMy Take-Home Stash

Spirale Ristorante

pizza

For wonderful pasta and pizza, Spirale Ristorante will not disappoint.  Thumbs up for the Vongole ai Chorizo (a wonderful combination, don’t you think?) and the pizza, which is cooked in a wood-fire oven.  Crust was doughy yet crispy.

Chicco di Caffe

durian-brazo-de-mercedes

For their Durian Brazo di Mercedes.  Yum!!!  Anything durian is possible in Davao.  I had my first taste of durian in an ice cream in Davao some 20 years ago and I’ve never looked back.  I. Adore. Durian.

Swiss Deli
JP Laurel Ave., Lanang, Davo City
+6382 234 0271
 
Claude’s Cafe de Ville
29 Rizal St., Paseo de Habana, Davao City
+6382 305 2635 / +6382 222 4287
 
Malagos Farmhouse
Bolcan St., Agdao, Davao City
+6382 226 4446
 
Spirale Ristorante
Damaso Complex
Angliongto Road, Lanang, Davao City
+6382 234 6298
 
Chicco di Caffe
Gen. Douglas MacArthur Hwy, Davao City
+6382 305 3534
 
Faura St., Davao City

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