Puerto Princesa's Tamilok

kaingalore.blogspot.com

Tamilok is a mangrove worm although it’s not exactly a worm but it looks like one. They’re actually mangrove mollusks and is a popular Palawan delicacy. This is common in Palawan specifically in El Nido, Busuanga, Puerto Princesa, Coron Culion and Linapacan. It is said to be taste like oyster and it’s a bit slimy. You have to soak the Tamilok in a bowl of vinegar so that your palate will not taste the seafood-like taste of it. It is not good to eat Tamilok if you’re hungry, you might have an upset stomach.

The Secret of Sulu's Satti

Satti de Zamboanga

krislibrary.com

Sulu is very secretive about their specialty dish-satti. In fact, I only got two yahoo users who shared their knowledge about it for that said reason.

A famous delicacies popularized by our Muslim brothers in Zamboanga. There are many versions of this recipe and many are close guarded secret that are pass from generations to generations. If you ask around in for this recipe, many would be hesitant to give or would probably give you a false one.

Exact measurement is not available so just use a good estimate. This recipe is from one of the famous SATTI restaurant in Zamboanga.

1st Step Blend the following :

- Siling labuyo
- Ginger
- Dulao
- Onions
- Oregano

This are cut into small pieces, while blending start boiling the water in the kaldero.

2nd Step Saute the following :

- Bagoong
- Kamatis
- and all the ingredients in the first step

3rd Step Mix Flour & Corn Starch together with sugar and salt as follows :

Salt (1 tbsp)
Flour (1/2 kilo)
Cornstarch (1/4 kilo)
Sugar (1/2 kilo)
Coloring (orange)

4th Step : Boil the tumol (looks like gabi only the color is white) and blend.

5th Step : Drain the ingredients of the 2nd step while pouring it to the boiling water.Then pour the 3rd step and 4th step
to the boiling water.

Prepare one glass of coconut milk and pour it to the boiling water.

Note : You can add chicken bones to the boiling water and knorr cubes

STICKS :
- Marinate with calamansi to soften the chicken or beef
- Add some coloring (orange), salt sugar then roast
- Brush with coconut milk
* The rest of the ingredients (except for the 3rd step) is up to you to calculate the amount you want to cook - the exact
measurement is unknown - just figure it out.

*Courtesy of http://answers.yahoo.com/question/index?qid=20081001042824AAiTAbU

What's behind Sulu's Iniquitous name.......

Just like us, people of Sulu have been in the habit of eating spicy foods. Much fierce and hot than what the name Sulu could denote to us is their best Satti. It's one of the people's most love in going there. It is said to be a must-try fare in visiting Zamboanga. 

krislibrary.com

Originally from Sulu, satti is usually skewered chunks of beef or chicken made heavenly with its distinct curry sauce. "Satti is a hit here simply because this piquant soup has the ability to perk one up. Both Muslims and Christians can't help but agree that Satti may have replaced arroz caldo as a comfort food. The rich spicy taste of the soup gives a calming and relaxing feeling and is said to be good for colds and coughs.

While it sounds like a close cousin satay or Malaysian barbecue, satti, the Philippine version, can only be found in the Zambasulta areas – Zamboanga, Sulu and Tawi-tawi islands. 

But unlike the Malaysian version which uses the tomato and peanut mixture simply as a dipping sauce, the Tausug version used the steaming sauce in a more exaggerated fashion and incorporated it into the soup. But this is just one of the many stories of how satti came to be.

Cebu's Lechon

Lechon has been an integral part of Cebuano's food specialties. You can’t talk about Cebuano's best foods without mentioning lechon. Almost in every festivities and occasions like birthdays weddings, baptisms, even wake, and holiday seasons, this worldly famous specialty is present at the center table. Cebu lechon is so well-known as the best-tasting lechon in the country that some Philippine presidents and celebrities were reputed to have Cebu lechon specially flown from Cebu to Manila for special occasions.

philamsi.com

Lechon was originally introduced as part of Spanish cuisine. It is a Spanish word for suckling pig but in the Philippines, it connotes a whole roasted pig or lechon baboy. The process of lechon involves the whole pig/piglet being slowly roasted over charcoal. The younger and thicker the pig the tastier. This grueling method of roasting leaves a crispy skin and very moist meat inside. It is best served with a sauce.

Cebu's Best :))

The love for food can bring you to a journey of endless possibilities. Delicious food is a matter of personal choice and preference. However, the adventurous kind often discovers more than the usual new tastes and flavours of food, but also learns to appreciate the new cultures and ways of life of where the food was lovingly prepared. Travel and food go hand in hand in many ways. When you travel to new places, there is the same exploration for the locals’ delicacies and food staples. Discovering new food is indeed like finding a secret treasure you are bound to share because of its goodness. Travelling brings that wonderful excitement, as food adventures offer the same warm and exhilarating feel. Food prepared in the islands are often embraced by many tourists especially those living in the mainland. The food preparation alone for island foods is an extraordinary treat and a unique experience. The flavourful and tingling aroma of unusual mixes of herbs and spices leave the tourist or any local wanting to devour any well-prepared dish cooked in the islands.

en.petitchef.com

Balbacua is a favorite wayside eatery dish that originated in Cebu but widely accepted and also popular in other parts of Visayas and Mindanao. There are some restaurants in Manila that now serve the same dish to the amusement of first time eaters. Its rich, thick and peppery broth plus the tender and succulent meat have delighted many customers. By the Western standard, it might be considered as a bit unusual as it uses exotic beef parts such as oxtail, skin and feet (“paa ng baka”). Although some may be appalled, I’m sure many will love it.

Balbacua, like “Dinuguan”, is another proof of the cooking abilities of Filipinos to transform what others will consider as unusable parts of meat into wonderful dishes, comparable to those made from the prime cuts. Strange as it may seem from the stand point of international cuisine but its good taste and delicate texture are bound to propel it to further acceptance in the Luzon areas and who knows, in other parts of the world.

Batangas' Best!

Batangueños are happy people. Just like us they are fond of having fiestas. They are also skilled cooks as evidenced by the foods they served during their towns and barrios fiestas. Barrio Fiestas are very common in Batangas during the month of May.

batangas-philippines.com

One of Batangas food specialty is kalderetang kambing (stewed goats meat). Cooked with tomato sauce, green and red pepper, potatoes, and other spices.

myresortsbatangas.com

 Bulalo (beef bone marrow and shank boiled) is common along the highway of Sto Tomas. Most of the restaurants serve bulalo as their special meal. Batangas beef is considered the best in the Philippines.
   

tripwow.tripadvisor.com

Lechon (roasted pig) is the Phillipines most sought after dish. But, you should try lechon, the batangas way. Batangueños has a different way in roasting the pig. To preserve the crispy skin of the pig. The sauce has a special ingredient, which makes the lechon a sumptuous delicacy in Batangas. But, for those who are concerned with their diet, lechon has a high level of cholesterol fat.

Pangasinan's Best Seafoods



http://www.senyorita.net/2011/04/where-to-eat-in-pangasinan-dagupan-calasiao/



Matutina’s Seafood Restaurant – Matutina’s Seafood Restaurant is one of the favorite seafood stops of tourists in Dagupan City, Pangasinan. In fact it is the favorite restaurant of former President Gloria Macapagal-Arroyo which she had mentioned in one of her interviews. They are known to serve the best seafood dishes in the place. I have never been to Pangasinan but I hope to be there to savour Matutina's dishes one of these days. :)) They look good and delicious. ^_^