Bits and pieces of Cagayan de Oro

Visiting Cagayan De Oro has always been a pleasure especially for foodies like me who, for most part of each trip, look for what is unique in the dining scene. Whether fancy or casual, food finds in CDO provide a delightul appeal to the senses, without putting much dent on your pocket, making each find and each bite worth your every calorie.

Aling Cora's Pancitan


Aling Cora's Chicken Barbecue

It was during lunchtime that I was treated to Aling Cora's Pancitan, a casual Filipino restaurant which serves comfort food treats for the family. Every member of the family will surely find its menu appealing to both young and old, given the choices they have - from affordable value meals to ala carte dishes which a bigger group can share.


Kinilaw na Tuna
Upon ordering, your food may take around ten minutes before it gets to your table. The wait however is well worth it. The kinilaw was clean and fresh, no fishy aftertaste whatsoever, with just the right amount of chilis and ginger.


Crispy Shrimp
When I saw this plate, I figured, wow, I couldn't possibly eat this with the skin on - surprisingly, I did, and enjoyed every bite of it given that it was perfectly fried and seasoned. Dip it in chili vinegar and it transforms into a simply perfect appetizer.


Grilled Blue Marlin
The blue marlin value meal is a fresh take on plated meals which you don't normally see in Manila. Simple and straightforward, it is served with a dallop of papaya achara and steamed rice.

Dinner at Bigby's

I call this the "Friday's" of Cagayan de Oro, with its wood and macho facade, and the menu primarily featuring American favorites - steaks, burgers, barbecues.


Spinach Cheese Dip
Waiting for your dish may take 15 to 20 minutes, so take this opportunity to enjoy this creamy dip with shredded spinach leaves and mozzarella cheese. Eat it while still warm - it is not as good when consumed at ambient temp.


Chicken Steak
Bigby's dishes come in big sizes. This chicken steak comes smothered in white sauce.


Grilled Porkchop
The porkchop was surprisingly tender.


Chicken - Q
The Chicken Q was good for an army! But seriously, this dish made with boneless chunks of chicken was served with a typical sweet-sour bbq sauce, it reminded me of Hunt's.


Baby Back Ribs
For the price, the ribs were truly value for money. Very tender and practically falling off the bones.

Candy's Coffeeshop

The meal will not be complete without dessert, so we treated ourselves with fragrant and real coffee at Candy's at the Limketkai compound.


Almond Chocolate Gateau
This place can definitely compete even with bakeshops in Manila with its wide selection of desserts.



Dainty Angel Cake
Light and delicate, this angel cake is laced with green tea.

So, the next time you leave town, refuse to eat in the hotel. Ask a local for references, eat where they do. That's what I did, and it's all worth it.

Kulinarya Pampanga

I have never eaten sooo much in a day until my recent Kulinarya Pampanga experience. To prove it to you, here's a photo run-down of our itinerary;

1st stop: Lillian Borromeo's Religious Cookies

Lilian Borromeo
Our first stop was the home of local culinary expert Lillian Borromeo who is also known for her religious cookies. Breakfast buffet greeted our group composed of local delicacies and Kapampangan favorites.


Tamales & Pitolklip
Pitolklip, the local name of sapin-sapin to Tagalogs is served in a different format but still carries with it the creamy budbod latik.



Religious Cookies
It is interesting to know that each town in Pampanga has its own template/design proprietary to it in the manufacture of these religious cookies.


Candied Kamatis
I love this as it reminded me of candied kundol which my Lola Meding used to make.



Achara in Sili
Achara is presented innovatively in this unique way, proudly stuffed in finger pepper.



Longanisa Hamonado
A visit to Pampanga is never complete without trying the famous Longanisa Hamonado even non-Kapampangans are familiar with.

2nd Stop: Everybody's Cafe at San Fernando, Pampanga


Poch Jorolan of Everybody's Cafe

We were greeted by Poch Jorolan and he warmly shared with us the history of the establishment, it being established in 1946 by his family. Interestingly, it is called Everybody's cafe mainly because everyone (leftists or otherwise) is welcome to enjoy the fine cuisine Pampanga is known for.


Betute
I never liked reptiles - frogs, lizards give me the creeps, which actually surprised me given that I CAN eat betute (frogs). In Pampanga, betute are stuffed with a ground pork mixture and deep-fried. It's either you love it or you don't.


Camaru
Here's another exotic food item in the menu, Camaru or crickets which are cooked adobo style and deep fried. It actually reminds me of crispy dilis, yumyum.


Morcon
The Pampanga morcon looks more like an embutido to Tagalogs like me, but is coarser and richer, as it is cooked submerged in a a broth. Upon serving, it is sliced and drizzled with chorizo oil which is perfect with warm cooked rice.


Tidtad babi

Tidtad babi or Kapampangan dinuguan includes bits of pork and pork blood that is stewed with Sukang Paombong and delicately seasoned with chilis and dried oregano.

3rd Stop: Mrs. Galang's Culinary Studio, Angeles Pampanga


Mrs. Emelita Galang is one well-respected culinarian in Pampanga. On this trip. she demonstrated a couple of dessert recipes, which pretty much kept us on our toes in anticipation of the finished products.


Tibuk- Tibuk
After demonstrating to us the laborious cooking procedure of this delicacy, I have decided to just buy Tibuk Tibuk from Susie's. Made with coconut cream, rice flour and carabao's milk, this reminds me of Maja Blanca minus the corn.


Ube Cake
This ube cake used real haleyang ube that is quite undercooked so it can still be manageably spread all throughout the surface of the chiffon cake.



Ningnang Mais
Her fresh take on Brazo de Mercedez in this format of meringue piped and broiled to simulate the look of inihaw na mais is absolutely adorable. Stuffed with custard cream filling, its aroma enveloped the entire classroom and warmly permeated our nostrils the second we stepped into the room.

4th Stop: Bale Dutung of Claude Tayag


Claude Tayag
With our much needed break from gustatory pleasures, Claude gamely agreed to our request of having the cooking demonstration of the 3 Kapampangan meat dishes namely Pata Mole, Sisig and Begucan Babi prior to the much awaited Kapampangan Lauriat.


Frozen Lumpia
Just before the meal, expect MaryAnne, Claude's "darleng" to hand you with a rock-hard frozen lumpia towel. Refreshing and thoughtful, this treat immediately conditions you and puts you at ease. It makes you realize that this meal will be one heck of a treat.


Fried Ubod Rolls
One of Claude's sauces is the oriental sauce which is the green paste you see on top of the lumpia. Interestingly herbal, i like the contrast of the ubod's sweetness pairing it with a fragrant sauce such as this.



Pako Salad
Served with vinaigrette dressing, this salad is a must for more sinful things to come.



Inasal Wing & Talangka Rice
I call this small but terrible mainly because the serving portion is just right to make you yearn for more. The talangka rice is to die for, as it uses pure aligue seasoned just right.


Sisig
I have tried a lot of sisig, but ultimately, the best really is one that is made from scratch and made the traditional way, grilled. The smoked flavor coupled with the crunch is enough to give the dish its pride in being considered one of the country's best dishes.


Bulanglang Kapampangan
This main event is a medley of pork, fish, seafood and vegetables served with a rich guava based sauce. At Bale Dutung, it is served Russian style and with brown rice cones.


Pata Mole
As if we are not yet full, we were served this pork stew dish which primarily uses sliced pork ears and chorizo Bilbao stewed in tomato sauce and seasoned with paprika.


Talangka sushi
The local version of sushi made with crabfat.


Kare-Kareng Lamang Dagat
Fancy this beautifully presented seafood stew of ground nuts and achuete oil. Though sweet, it is served with sauteed shrimp paste to counter it. I love how the sitaw was painstakingly made into knots for a delightful presentation.


Paradiso
Aptly called Tatlong Bola in the past, MaryAnne mentioned that the late Doreen Fernandez enthused "This is Paradise" upon trying the item, thus the new name.

5th Stop: Susie's Pasalubong
Though I have no fotos of this stop, I found that this is one stop you shouldn't miss for good quality Tibuk Tibuk and banana chips which my family loved.

6th and final stop: Aling Lucing's sisig
We stood there waiting, and still waiting for chairs, but the place was packed and we all decided to enjoy the famous original sisig standing, with ice-cold San Mig Light beer in our hand. Ang sarap!

This all happened just last Sunday. It is Tuesday now, and am still burping.
Oops, excuse me.

Binondo Food "WOK"

I have always enjoyed walking tours. The first time I have experienced it was during my visit to the US with my mom, and this one wasn't even a food tour - it was a tour of Hollywood, our tour guide furnishing us with the works - headset, brochures, etc.

My local walking tour in Binondo didn't have the gadgets, but with no less than Ivan Mandy being our guide, the experience proved to be more than a fun walking tour - it was real entertainment and truly educational - this guy will capture your fancy. With the way he presents to you what Binondo is all about - the food, its history, everything associated with the Fil-Chinese cuisine, there is no dull moment at all.


DONG BEI Dumplings

While there, you can't help but be awed with the many food finds you will discover.
Dong bei dumplings are freshly made and while there, may be enjoyed steamed, fried or served in a soup format. Oh, by the way, since this one is a food tour, I recommend that you join the tour famished. Be prepared to do tastings throughout the trip. Do not try to make yourself full during the early part of the tour. It gets better as it goes on.


Fried Pork & Chives Pancakes



Dumpling wrappers by Dong Bei
Their wrappers are freshly made.


Sweet Treats by DECS
DECs would be another fascinating store where all possible Chinese pastries, appetizers and other food items are available. Your dessert buffet will sure look pretty with their mini kakanins.


Chakoy
I also discovered Chakoy, or fried bread twists along some stores in the area. Interestingly, this bread was the side dish of the Bakuhteh we ordered at the Venetian Macau when we were there a few weeks ago.


More Binondo Treats
Other specialty Chinese desserts and pastries are found all over Binondo. Very colorful indeed!


Ivan Mandy
This is Ivan Mandy complete with his costume delivering his "wok" spiels.


Scorpion anyone?
We also found dried scorpions along the sidewalk. I didn't dare try it since it smelled funky and wasn't feeling too adventurous at that time.


Scallops like no other
Scallops on the shell in one of the seafood restos in Binondo. We were treated to a fabulous luncheon by our host, Mr. Joseph Chua. Thanks Sir!

This tour is a must for locals and foreigners alike. Foodies will absolutely enjoy this one.

Sampling SM Mega's The Atrium

I love December. Notwithstanding the Christmas rush, I love this month because of the sudden changes it brings - the weather with its cooler breeze, the people - as if their surprisingly influenced by the good fairy god mother - everyone's much nicer, the festivities - it is my ultimate excuse to binge and just worry about later.

It is also the time to get together and meet up with friends - old and new while enjoyings feasts of food we labored on or just brought from somewhere. Needless to say, December is every foodies' glorious month.

I was fortunate to try quite a few establishments during the season, some old, others new. So if you could see me now, well, I have an excuse for my weight issues, but seriously, I don't care!

SM Megamall has opened its new Atrium wing. The site has opened a few new restos, some of which I have featured in the past. Here are some samplings.

Curry Curry House is a thematic concept and serves Japanese inspired rice meals using various meats, revolving around the use of sauces.


Curry House Bento Meal

During my visit, I tried the bento meal complete with a miso soup, a green salad, tofu steak, breaded beef in curry sauce and sliced oranges. It was a sumo meal and real value for money. What I particularly liked was the tofu steak (I've always been a fan!) and found the curry sauce (I got the spicy) just right - not too hot nor too pungent, as some curry sauces really turn me off.


Tiramisu by Amici


Brazo De Mercedes by Amici

Amici was where I had dessert. Because we were a party of two, we took advantage and ignored the calories. Brazo de mercedes, Tiramisu and White Choco Cream Puff. As featured in my previous posts, the first two desserts did not fail me. I adore these two since it has been consistent - delicately flavored and the sweetness is just right.


White Choco Cream Puff

The cream puffs they served were 2 kinds, one coated with dark choco and the other with white choco. Pretty and huge, we opted for the white one but was quite disappointed with the pastry cream. All these were enjoyed with a fragrant cup of Italian coffee. Sarap!


Thin Crust Pizza at Gotti's


Gambas by Gotti

Right above Amici, and I mean literally (up on the next floor), you will find Gotti, another Italian inspired resto that serves my preferred thin-crusted pizzas, antipasto, pasta and desserts. Dad and I during our lunch date ordered "the pizza with the anchovies", as Dad put it while I wanted the Shrimp starter, or "Gambas" to us pinoys. We also had soup and found the servings quite generous, you could actually split it. The pizza was perfect, crisp, thin, with just the right amount of toppings, every bite explodes wonderfully. Our gambas was cooked just right - still crisp and juicy with no fishy aftertaste. We didn't have time to try the dessert, I believe they have some pastries and I saw a fried ice cream, but that's good, as it gives us a reason to go back.


Combo Meal at Sizzling Pepper


Rice Meal at Sizzling Pepper

Sizzling Pepper is another resto concept found at the Atrium. I have tried a similar concept to this at the Rockwell mall but have found the one at the Atrium to be more reasonably priced.
I call this the hi-end "Sizzling Plate" as it actually is that, a more premium sizzling resto concept wherein you have a hot plate set in front of you with a meat that is practically raw and you'd have to stir it around to cook it. My Dad frowns at this idea and argues - "I am paying for this meal,why do I have to cook it?" He has a point.


Ebi Fry At Sizzling Pepper


Green Salad with Grapes at Sizzling Pepper

Anyhow, this one does not serve only the sizzling items but more - soup, salad and Ebi Fry, which we've tried. Be ready to notice that you will "smell" afterwards though. You might want to consider that when you are on a date.