I got this penchant for exploring new things whenever I’m travelling, especially when it is something that is deeply etched in the psyche of the locals. As for the Kankanaey-Igorots of Sagada, chewing betel nut or momma is a tradition that has been in their culture for generations. And for the loco like me, I wanted to try one!
First time I’ve read about ngohiong was some issue in Tug-ani (UP Cebu’s Official Student Publication). Ngohiong was one of the “student foods for lunch” in Cebu, much as like instant pancit canton to dormers. I got curious since it looks like lumpia but crispier, and its ingredients are mostly made out of veggies. What is ngohiong? Then when I transferred to Cebu in 2006, I got a first taste of it and fell in love—and craving for it!
The heat of Singaporean late afternoon and evening has taken a toll on me. I need to cool off. While we all thought that Singapore is clean and organized in its streets, they too also have some street foodies for the people. I guess the cheapest street food I got was the ice cream wafer (or wafa, potong or phia ice cream) sandwich. They are all over Orchard Road!
We already know about Pampanga’s exquisite yet exotic cuisine, the Ilonggo’s love affair with seafood and broth-based food, and Bicolanos’ penchant for anything chili and coconut milk or gata. However, there is one city in the Philippines that may have been overlooked (or perhaps evaded out of “fear of Mindanao”) when it comes to culinary traditions and tours—Zamboanga City.
Well, most people tend to associate Zamboanga City with its yummy lobster or coconut crab called “curacha” (I confess, I am a fan of it!) and Salsa Alavar, a coconut-based gravy with some secret spices on it, perfect for any seafood meals such as crab, shrimp or yes—the ever present curacha. But there is more to Zamboanga City than just curacha, Alavar’s, and sweet Zambo Rolls. Given its very cosmopolitan heritage, it is indeed a melting pot of cultures. Food here is virtually influenced anywhere from Spanish, American, Chinese, Tausug, Malay and others. The food itself is the mirror of Zamboanga’s mixed concoction of peoples from different parts!
Here are some of those that I’ve tasted when I was in Asia’s Latin City last September.
For me, travelling to different places meant having a bite of the local culinaria. Zamboanga City is already known for its curacha or coconut crab as some other people say, and Alavar sauce. However, there are lesser known dishes here that make Zamboanga worthy to be included in the Philippine culinaria tour. One of those local delicacies would be satti.
It was morning, and I just came from Laiya Beach. Dang! I had a hangover that morning…must have been that brandy I took when we were having a party with my officemates last night. Bad shot, stomach’s sour, head was heavy and the gravity on earth seemingly increased to 2Gs!I was hungry and I was really craving for that hot thick and rich bowl of noodle soup called Lomi, Batangas‘ answer to savory hot noodles like the mami and the batchoy (and of course, ang walang kamatayang instant noodles!). I was looking for one at San Juan town proper but the food shops are not yet open. So I went all the way to Lipa City, an hour away from San Juan, just to have that heavy soup!
Spending Valentines Day with your love ones yet your payday is still tomorrow? Don’t you worry, Rai Rai Ken offers 50 percent off on all of its ramen dishes in select branches nationwide!
For so long, I have been looking for an authentic Indian food in Metro Manila. Authentic yet affordable. However, it seems that international cooking here in the nation’s capital is equivalent to dollar rates! I have to prepare at least P300 to P400 just to satisfy my craving for international food–and one of them is from the Indian sub-continent.
Good thing though, my dad brought masala chai from India. However, my craving didn’t diminished. One night in Iloilo (on a short weekend vacation) my friend Tara and the rest of her barkada invited me for a short “cultural immersion” in Mandurriao District. Curious, when she said that we’re going to Nanak Darbar Temple–the Indian Sikh temple in Ciudad Iloilo!
Well, what do you know. I came up here for two things: The fiesta and the food. In every fiesta in this country, food is always associated–and it means a whole lot of it. When I was at Lucban, although I wasn’t able to go house-hopping for food, the streets of this quaint Quezon town is a feast of gastronomic proportions. Yup, its beyond your usual delicious chorizo, if you know what I mean. There were three things that made my tummy satisfied all throughout the day in Lucban during the Pahiyas.