Kinilaw sa Davao

Kinilaw: fresh fish ( tanigue, blue marlin or tuna), vinegar, onion (purple kind), cucumber, salt, ginger, kalamansi, hot chili (labuyo) and tomatoes. This one we had at Samal Island have thin slices of labanos.

Gumamela, one that we rarely see now.

Happy to find a free roaming Brahminy Kite (Haliastur indus) at the Philippine Eagle Center in Malagos, Davao.

Halo halo sa Laiya

These images represent one fine summer adventure of 2012 as a family. The first time we scaled a rock wall with a sheer drop into the ocean. The sun was scorching hot that day. What best way to counter the heat? Yes. The classic halo halo.

Crispy Fresh Tawilis

Kesong Puti

Found kesong puti at the weekend market for only P35 pesos. Good for breakfast the best with pan de sal. But i think they use so much banana leaves just for a few grams of "carabao" cheese. At least the packaging is biodegradable =)

Red Velvet Cake

Simply the best red velvet cake in town by Earnest Bakes

Ensaymada

breakfast of ensaymada topped with a generous amount of grated quezo de bola.
Bliss!

Guyabano Tea

A pasalubong gift from a friend who came back from Colombo, Sri Lanka-- authentic ceylon tea. Surprised to find this sour sop (guyabano) flavored tea. I was a bit apprehensive to make my morning tea with this but was happily surprised that it tasted really good.

Tea and aroma therapy rolled into one.

Cheers!

Dried Mango

Dried mangoes from Cebu. These are the generic mangoes that we picked up from Tabo-an Market. No added sugar during drying compared to the commercial one available in the super markets. All natural sweetness. Nice and chewy.

We bought two different kinds the mango chips and in the photo dried mango slices. I was not able to photograph the mango chips but for me they seem to pack more flavor in their tiny slices.

Tabo-an Dried Fish Market

Here are some tips for travelers who want to visit and buy dried fish at the Tabo-an Market in Cebu. Marketing can be done in less than 30 minutes if you already know what you want to buy and what to do.
1. Plan to go there in the very early morning. Preferably before breakfast
2. Wear you oldest clothes or your shirt that you don't plan to wear again during your trip.
3. Go to the market wearing your slippers. Its really dry and clean at the market, but you will be able to easily wash your slippers after the trip rather than your shoes.
4. Just bring enough cash, just bring your bill fold not your wallet (you know why after)
5. Have the salesladies segregate your dried fish into 1/8 kg or 1/4 kg or mix then they will wrap and package it in a box for your ready for check in at the airport.
6. When you go back to your hotel place it at the concierge.
7. Take a bath and then roll and wrap all the clothes you wore in a plastic bag and seal it. Even your undies will smell of fish. You will not realize this until way after you get back.
8. After clean up you can have breakfast.
And oh the bills-- make sure you use your bill fold otherwise your purse will smell like dried fish. It was a good photo walk and "pasalubong" adventure.


A local resident mentioned that these are not really from Cebu but the dried fish are sourced from Pagadian or Zamboanga.



very good "vacuum" packing of the dried fish or squids. In the photo are danggit, squids, and fish tapa.

dried octopus anyone?

Zubuchon

Best pig ever! uttered by Anthony Bourdain himself after biting into this local lechon





Finally met Market Man of Market Manila in Cebu during Sinulog 2012.

If you want to taste the best pig ever you can order and it will be flown in from Cebu. You just need to pick it up from the airport of destination =) see MM's entry about Sinulog 2012 for contact numbers.

Adarna

rebosadong tokwa
ginataang puso ng saging
ginulay na kangkong na may malutong na dilis


pancit ng Tondo

Caramel Pilipit and Pancit Habhab

One of my favorite desserts but this one in particular because it reminds me of my childhood request to my lolo to always bring me a pasalubong from bayan (town center). My grandparents will always bring me pilipit wrapped banana leaves. The brown sugar caramel forms a crispy crunchy crust on top of the chewy center.

Pilipit is rarely served in restaurants and very few have this on offer. This caramel pilipitis served at Cafe Quezon. A little bit different than what I had in Laguna back in the days.


Classic pancit habhab of Quezon. The difference from the traditional one is that this one is served on a plate and eaten with a fork. The traditional way of serving this is on a piece of banana leaf just big enough to be held by your hand then eaten directly from the palm as it were. served with generous dash of vinegar.

Turon

On a rainy afternoon, specially during bagyong Pedring, we sought comfort in food and home made miryenda.

Simple to make and affordable. You will need
(1) bananas saba variety not too ripe
(2) lumpia wrapper
(3) brown sugar
(4) Langka
(5) cooking oil

Slice the bananas into thin strips, arrange in the middle of lumpia wrapper, insert some langka threads and sprinkle with brown sugar. Roll neatly and seal with a few drops of water. Fry in hot oil. Drain in paper towels or tissue. Serve hot.

Good with coffee or tea. Enjoy!
comfort food even in the worst kind of weather.

Calamansi Pie

Calamansi pie by Earnest Bakes

Taho

This post was inspired by an article I read many years ago about a journalist sharing her experience of the Philippines. One of the things she will miss is taho, as there is no taho in Sydney.

Usually on offer locally on the streets by a man shouting with all the air in his lungs "tahooo, tahoooo". I remember when I was young we bring out our own cups and glasses. Taho is served with sago and caramel. Soft and warm, you can drink it after swishing it around or you can use a spoon and slowly savor like I do.

Cheesecake in a cup (with a surprise in the bottom)

for more information visit Earnest Bakes facebook page