Razon’s halo-halo and flavored suman
The same day we bought the potted herbs at Market! Market! in Global City, my husband, Speedy, suggested we eat a quick snack at the outdoor food court before proceeding to the bookstore for some school supplies for the kids. He also suggested we buy the potted herbs last so we could carry them directly [...]
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Danggit and Tabo-an Market: a Cebu story
You can’t talk about Cebuano food specialties without mentioning danggit. Danggit (rabbit fish) are small thin fish popularly sold in dried salted form. One of my husband’s officemates was in Cebu on business and his pasalubong was a bag of danggit and a pack of Shamrock otap. I started munching on the otap around midnight, [...]
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Tamales Obando
A year or so ago, I knew of only two places in Metro Manila where I could find FIlipino delicacies and specialty food from various regions, the products organized according to the region from which they originate. There was Market! Market! and then there was Tiendesitas.
On the one hand, these are not exactly the kind [...]
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Batangas barako coffee
When I was taking the photos of the coffee percolater earlier this evening, my intention was to post an entry about the percolator itself. I’ve had it for 10 years–bought it in Unimart for something like PhP700.00 and, except for the discoloration (naturally), it’s just as good as it was the day I bought it.
But [...]
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Lechon
This entry is dedicated to Jayred whose last lechon experience in Switzerland was a disappointment.
The mainstay of every barrio fiesta, lechon is the Philippines’ national food. A whole pig is cleaned out of its entrails, stuffed with banana leaves - sometimes with paella - and roasted slowly over live coals while the skin is [...]
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Dolor’s kakanin
I was a very young child when my father first brought us to a humble house along a narrow street beside the Concepcion Church in the fishing town of Malabon. It was my first Dolor’s Kakanin experience–an experience that would be repeated over and over and something I would introduce to my husband and children [...]
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Kutsinta (cuchinta)
They’re rice cakes, actually. Rice flour is mixed with water, dark brown sugar and lye water then poured into moulds. Kutsinta (or cuchinta) is cooked by steaming. Served with niyog (grated coconut), they make a filling midday snack.
I bought these kutsinta on the same day that I bought the puto bibingka. Like I wrote in [...]
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Puto bibingka (rice cakes)
One of the best things about going to the market early in the morning is the availability of a wide array of freshly cooked native delicacies. Rarely will you find them in the afternoon since most are sold before midmorning. I was only planning on buying kutsinta since my husband said he already missed it [...]
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