Juan Pastry is barely a month old and it has been drawing lots of foodies, food lovers and the like at El Fresco Park in Quezon City. I like their take on chosen Filipino food, familiar yet with a different preparation and well-thought way of serving.
Pancit in Bagoong Balayan with Spanish Sardines– the Pinoy ‘Pancit’ (rice noodles) but flavored with ‘Bagoong’ (shrimp paste) and topped with Spanish sardines. A unique version of balanced savory flavors.
Seafood Pinoy Pasta in Aligue Sauce – there are ‘Aligue’ (crab fat) pasta in some restaurants but Juan Pastry made it Pinoy by incorporating seafood.
HaloBilo – one of Juan pastry’s unique creation which is a combination of deconstructed Pinoy ‘Halo-Halo’ (fruits, beans, etc. mixed together with condensed milk) and fried ‘Bilo-Bilo’ (sticky rice balls in coconut milk).
Brownie Maruya – ‘Maruya’ (banana fritters) transformed into yummy brownies, another unique Juan Pastry creation.
Beef Caldereta, Laing, Bicol Express and Dinuguan Pie – our favorite Pinoy ‘ulam’ encased in pastry, easy to eat or bring home for the family.
Sharing my ‘Bisaya’ side of the family’s simple version of ‘kinilaw’ or ‘kilawin’ which has many regional versions in Filipino cooking. Its basically composed of raw fish cleaned (innards removed) marinated in a mix of vinegar, ginger, salt, pepper and chili.
Now ‘ceviche’ is pretty much the same as kinilaw, which is Spanish or Latin American in origin. The differences are that the fish meat is cured using citrus juices and the addition of olive oil.
Farmed and now readily available at supermarkets, ‘lato’ or ‘caulerpa lentillifera’ is a type of seaweed which resembles small grapes. It is also known as ‘arosep,’ ‘ar-arosep,’ or ‘lato bilog.’
Here’s a simple version, hope you like it and thanks for the click!
Shrimps!!! My absolute favorite whether sauteed, grilled, etc. but especially if its ‘sinigang’ (cooked in tamarind broth). One important thing to remember when cooking seafood, especially shrimps is to not overcook it. What’s different with my version you might ask, well its julienne ginger and…read the cooking tips below. Enjoy!
‘Sinigang na Hipon’ Ingredients:
labanos or radish, sliced
tamarind paste or mix / shrimp bouillon or cubes
siling pang-sigang or long green chili
kangkong leaves or water spinach
sitaw or long string beans
salt & pepper
patis or fish sauce
5-6 cups of water
SARAP DIVA Recipes: Vanilla Ice Cream with Salted Caramel Syrup and Calamansi con Nata Ingredients:
vanilla ice cream
bottled calamansi con nata (Laguna delicacy)
1/2 cup sugar
1/2 cup cream
Though ‘Bangus’ or ‘Milkfish’ is the national fish, ‘Galunggong’ or ‘GG’ is dubbed as the ‘Pambansang Isda’ because of its very affordable, readily available and easy to cook.
For a different take on GG, my sister and I tried to veer away from the usual frying or coating. Since there’s a recent wide awareness of the healthy benefits of herbs and spices, here’s what we came up with.
GALUNGGONG WITH SPICES AND HERBS
1 kilo Galunggong, cleaned of innards and washed well
Missed going to Maginhawa Street Food Festival last year but I gathered most food stalls ran out of supply early on, traffic parking was terrible – long story short, there were bloopers. Nevertheless, wish I went anyway.
Was not really planning to go this year because I’ve Saturday morning tasks which usually ends after lunch (updates, stats and all). My cousin Ate Fely and I decided to go after 3PM for a quick look and agreed if it was too crowded and if it seems like the trip home might be difficult, then we’d back out. Turns out, the stalls/booths are still stacking up, the traffic flow was bearable because the Quezon City local government had enforcers working with barangay officials and there were even street sweepers to keep the strip clean.
After scouting a bit of the area (we started at U.P. Village) and watching the Bingo game, we munched on some chicken and squid balls. Would have wanted to munch more ‘goodness-on-sticks’ but its a food festival so paced the eating action.
A few steps down the strip I saw Sancho’s sign and was bent on trying their famous churros. There was a long line but the turn over was quick and tasting the product, it was worth the wait! The churros was tasty even if you don’t dunk with come chocolate dip. To me that means the batter enough is top quality, the main or base of good churros.
Baker Panda is a newbie in the sweets/dessert department. We almost just passed by their booth but the packaging struck me as very festive for holiday gifts so backed up to buy. The ‘free taste’ available was apple bars, not much of an apple flavor fan but went for it. Glad I did because literally raved right then and there because it was delicious! The apple flavor was not overbearing, soft and chewy – great to heat and eat ala mode! The pack available then was a combination of brownies and apple bars; they also have lemon bars.
Gerry’s Jeepney is a must visit at Maginhawa Strip. side from the cool concept, they have delicious and affordable food with very accommodating staff. They have a ‘Puto Bumbong’ at ‘Bibingka’ stall outside this month also for a bit of Filipino Christmas food delight.
There were a lot of food for the adventurous and sweet tooth also. New (to me) were Lava Nitrogen Ice Cream and Simply Crepes booths.
There are food hubs which in Maginhawa Strip also that boasts of a diverse fare like StrEAT Food Park and Maginhawa 101 that have foodies rave as must visit and must try.
Went home with a Baymax balloon which was the popular pick along with Hello Kitty. So, that’s our Maginhawa Food, Music and Fashion Festival quick trip experience. Will definitely go back to experience more of the restaurants in their regular setting.
We frequent Chicken Bacolod for more than a year now esp. when we decide to do our grocery shopping at SM Centerpoint.
Our favorite of course, is their ‘Chicken Inasal’ (grilled chicken basted with a mixture of lime, pepper, vinegar and annato). I eat this with a dip made of a bit of soy sauce, garlic-vinegar, calamansi juice and a crushed ‘siling labuyo’ (Philippine Bird’s Eye Pepper).
They also serve other Bacolod favorites like Pangat, Pancit Efuven, Apan-Apan, Manapla, etc.
The food served is always hot, the staff at this branch is accommodating and the place is always clean.
So if you’re around the area and need a quick and flavorful food fix, drop by Chicken Bacolod located at the upper ground floor of SM Centerpoint.