Razon’s More Than Just Halo-Halo #23

Is it the finely shaved ice? The perfectly made leche flan? The creamy milk? The sweet macapuno? The yummy bananas that are a meal on its own? These tag lines are what made Razon’s halo-halo famous. We will surely go to Pampanga to let ourselves dive in the real Kapampangan world. Anyway, the Gcousins went to the Mall of Asia (MOA) and we decided that we had diverse choices on what we want to partake for lunch.

Thank goodness because there is a branch here of Razon’s and we had the Sizzling Bulalo (Php240) and Sizzling Sisig (Php177).

They were, okay. But we were so excited with the Star of the show and tadaaaa..

First of all, we need to know what is a halo-halo. Halo-halo (from "halo" = mix) is a favorite Filipino dessert or snack.  It is basically a mixture of sweet preserved beans(red beans, chick peas), coconut meat (macapuno), jackfruit (langka), pounded dried rice (pinipig), sweet yam (ube), cream flan (leche flan), shreds of sweetened plantain (saba), filled with crushed ice, milk (or coconut milk) and  topped with ice cream.   The halo-halo basically is sweet, creamy, and a filling dessert. 

This Filipino concoction  is quite popular during the hot summer months (March-June) in the country, just as ice cream is.   It is usually served in tall, clear  glasses that show its colorful contents that tempt one's taste buds.  One's thirst is even made worse by  the perspiring ice-filled glass, and the melting ice cream on top.  

Now we do know what the real secret is behind the amazing halo-halo. Goat’s milk. Can Razon’s please do come to Iloilo asap? Thank You. If not, see you in Pampanga.

Comment on how you love our Razon’s More Than Just Halo-Halo. xoxo, FI

‘Ung Sorbetes Talaga!’ @ UST #22

Who would pass a tour to the University of Santo Tomas? Anyway, I did not. My Sister was stuck at Cavite and I had the chance to meet one of the living legacies  right in front of the Main Building  (which everyone thinks is the University Church. Lol. Oops? ) Thank You, Ms. G. Anyway, the scorching heat of the summer sun did not do anything to my Grade 3 tonsils and I instantly said in my broken Tagalog, “Yung tatlong  flavors please.” – “Can I have please have the three assorted flavors please?”

Ms. G: “Pwede mo man na ma icecream sandwich.” -  “You can have that as an icecream sandwich.” I was like “Ohmehghaaad! Today is my lucky day.” I later learned that Manong Sorbeteros name is Mang Fidel is an icon that Thomasians seem never to get tired of and his cart is usually left at the sides by 6:00 PM  empty.

We all know that it is usually served as a snack but what is a sorbets really made of? It is made from coconut milk, unlike other ice creams that are made from cow's milk or any other animal milk. Filipinos usually turn whenever they hear a Sorbetero clanging his bell while peddling. I am so lucky and grateful that I had my first icecream sandwich (Php15) at the 400 year young, Universidad de Santo Tomas. Thank you, Ms. G. Ms. L, you owe me one. Childhood never ceases.

Comment on how you love our ‘Ung  Sorbetes Talaga!’ @ UST. xoxo, FI

Bon Chon Chomping #21

Since the impromp"tu trip was short, Ms. Genson took me to Trinoma to have dinner at a restaurant she just ate a week ago. We were on the waiting list and with our grumbling tummies we had no idea where to go. She asked me: “Gusto mo magpa-Bon Chon?” or “Would you like to go to Bon Chon?” I answered: “Gusto guid e. Sus. Kung nag-hambal ka may ari na diri, kagina pa ta ara didto” or “Of course I would love that. If you could have said that earlier, then we should have been there!”

We were ushered by their alert crew and since I badly need to hone my Filipino language skills, I took the initiative to place the order. I was lost with the terminologies. We settled for the combo (2-pc chicken with rice and iced tea, Php125) and a pink Mogu Mogu  Fruit Juice Health Drink with Nata de Coco was lychee after all.

BonChon Chicken is the original double-fried chicken from Korea. The first fry removes all the fat and makes it "paper-fried crisp" and then the second fry includes the secret sauce. It is cooked-to-order and made with the highest quality ingredients and hand-brushed, piece-by-piece, with savory, secret sauces: Soy Garlic and Hot Sauce.

WOW! That was the only word that went into my mind when I took a bite out of  it. No questions asked why Yankees would line up for this. Korean or Yankee, whatever, digging in should cause some serious explosion. Thank You, Ms. G. We will be living with this. :D

919-07-94

919-47-77 

Comment on how you love our Bon Chon Chomping. xoxo, FI

BuchiButsiGooooo #20

There is this friend of ours who would order a Lauriat and just eat tiny balls coated with sesame seeds. This is called Butsi or Buchi, a typical rice cake made from sweet rice flour and stuffed with sweet bean paste. It is rolled unto sesame seeds and deep-fried thereafter. Whenever we go to Manila, our family would always have this bumbong filled with of course Buchi, Puto, Suman, and Palabok.

We were shipped off to The Big City to accompany our Grandmother in her visit to her sick Sister at Cavite. The kids got to be with kids and the olds, self-explanatory. We were reminded of the speed limit and reprimanded when we got there obviously. Lo and behold!

These gooey balls were still steaming when we saw it being covered. We hurriedly opened the bumbong and ate the very hot and crispy oil-drenched goodness. Sorry, Friends. Family with lots of good food goes first. Here are more shots from our Impromptu Manila Trip. Enjoy!

Comment on how you love our BuchiButsiGooooo. xoxo, FI.

Berry Summery #19

It is summer (finally!) and let us detoxify ourselves. We are having oats for breakfast with fruits and nuts: pecan, raisins, and walnuts.

PLUS: Berry Summery Strawberries from Baguio City. 

Thank You to the visitors of the Ledesma family.

Kalan-an Sulod Lang #18

The usual question asked when we are planning for a get-together: “Diin kita makaon?” or “Where are we going to eat?” Suddenly, Mr. Bedonia and Ms. Aquino’s Sulod Lang would usually pop in. We assembled at  the corner of Banana Cracker (rode Jaro CPU) because the easier route (Jaro Liko) is being messed with the bridge renovation.

After a lot of turns we arrived at the sign that says: “Kalan-an Sulod Lang”. It is actually a home that serves people in their garden. We have no idea who got there first, but they crave on the same specialty’s specials. That may sound like wait, what? But it is pata. When we ordered it, one said, crispy pata, and the other would order the sinabawan type.

Flash backwards, we got the contact information from Dr. Bedonia (Special thank you here) and she has been showing her brother to digout spots that you could actually cover your ears from salivating back in our high school days. We called a night before and they asked for our order, like wait, what again moment.

The more than the good for two persons advice in the menu but more than three verbally.

We had the large Crispy Pata because of Franz’s request at Php 380. It was actually bigger than the usuals we have in others, we will start a food war soon. The hind was actually, worth it because of the pork muscles that it prevents the usual fat on high feeling.

Leni’s Pata (Php80), made  everyone wow, literally, when they told us that it would be available after 10 minutes, it was really heartwarming. Note: Ask for the extra caldo, please.

We were hoping that the Crispy Bulalo (Php180) would actually come with the bone. But they were sliced of meat soaked in bulalo broth, and deep-fried that you could still actually taste the bulalo-ness without the bone. But come to think of it, the marrows would taste best if they are deep-fried to perfection right? Nagging for we want bones.

Anja’s Grilled Bangus (Php95) became the star of the show because everyone was mocking her that you could actually have the milkfish anytime you want at home.

We finished  our midterms celebration with 2 cups of Rice each (Php10/cup). We walked our way and passed by a gym that made us guilty from today’s shocking consumption. See you here after Finals, after all the work is done. We found love in this hopeless place, not your typical kalan-an.

Brgy. Cuartero, Jaro, Iloilo City

(033)320-7327

Comment on how you love our Kalan-an Sulod Lang. xoxo, FI

WVSU’s SISIG #17

As West Visayas State University commemorate our University Week Celebration 2012, we made sure to have the taste of WVSU at the Integrated Laboratory School (ILS) cafeteria’s specialty: Sisig. That may sound quite odd considering that this is not a usual “tambay” spot where you could enjoy your ice-cold drinks, but, this is much better because you could actually eat it anytime. That is, if there are still stocks left. The 1st stall (in the left) will let you wonder why people will say, “Isa gne ka sisig” or  “One serve of sisig please”, one after the other. A friend of ours made us order a serving to-go. Like, seriously. What is with this sisig that enables those who have not yet digested it fully burp the “sisig aroma”?

The term “sisig” is a word that originated from Pampanga (a province in the island of Luzon, Philippines), which means ‘to snack on something sour.' ‘Something sour' usually refers to unripe or semi-ripe fruits that are sour to taste (such as mango) and eaten with salt and vinegar dip. In mid-1974, Lucia Cunanan, a lady restaurateur in Angeles, has invented the original pork ‘sisig' dish. The pig ears and cheeks were boiled until tender; and chopped them into small cubes. The meat was generously seasoned with vinegar and calamansi juice; then served with chopped onions, chopped grilled chicken liver -- on sizzling plates.She has been acknowledged by the Philippine Department of Tourism as the ‘Sisig' Queen when her restaurant had established the City of Angeles in Pampanga as the ‘Sisig Capital of the Philippines.' The word “sisig” is also used to describe a method of food preparation that marinates fish and meat (particularly pork) in sour concoction - lemon juice or vinegar - and seasoned with pepper, salt, and other desired spices (such as garlic or green onion leaves).

Back at WVSU - Me: “4 gne ka sisig, ang isa take-out, kag tatlo ka rice palihog. Pila ni tnan?” or  “4 servings of sisig please, 1 for to-go, and 3 serving of rice please. How much would everything be?”

Girl: “Isdog lg d, Day!”

Everyone: *Whew* look.

The 3 Stages of Sisig Preparation (from QueenCleo):

As if chopping everything is not enough work, the preliminary preparation of “sisig” requires 3 types of cooking: boiling, grilling (or broiling), and frying of the pig's head (deboned with only the snout, cheeks, and ears included).

1.      Boil - to tenderize the pig's head so that deboning and cutting into smaller parts will be easy

2.      Grill/Broil/Barbecue- to remove the hair from the pig's head and to give the authentic smoky taste

3.      Fry/Sauté - to crisp the meat and to sauté with garlic, onions, and other desired spices

“Sisig” has always been served in sizzling hot plates but many variations had been introduced by adding raw egg, chicharon (pork or chicken crisp/cracklings, or beef rind), liver (pork or chicken), mayonnaise, or brain (pork or ox). Since not all people like to eat fatty and oily dishes, local chefs have concocted different versions of ‘sisig,' using other ingredients such as: chicken, tuna, bangus, squid, and tofu.

Anyway, enough said about that, the sisig, was worth it for Php28. Eventhough there was a sisig hike we went back to our building on high with this cholesterolific and spicy journey. To tell you frankly, it could have tasted better if it was hot, considering it was still 11:00 AM, we assumed it would be fresh by then. But it was not “sum-od” and you could crave for it endlessly. Looking forward to eating this again. Now we need to believe what the Sisig Squad claims. What can you be proud of at your school?

Comment on how you love our WVSU’s SISIG. xoxo, FI