Thank God it’s Friday.

Thank God I’m Filipino.

I believe that Filipino Adobo is the best food ever.

Adobo is typically chicken, pork, or both, vinegar, peppercorns, soy sauce, garlic, onion, bay leaf. Other variation would have pineapple chunks or hard boiled egg. In any part of the world, Filipinos associate adobo to a taste that reminds them of home, family, and that IT’S MORE FUN IN THE PHILIPPINES (well, it’s the new tourism slogan hehe).

Best paired with hot steamed rice, I should get another cup, end this post and enjoy the start of a happy long weekend. To the Pinoys out there, enjoy your adobo.

P.S. To the Filipino-Chinese community and to all the Chinese in the world, Happy New Year!

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Custaroons: Coined from Custard and Macaroons; sweet indulgence that will surely shoot up your sugar level.

You may enjoy it in its bite-sized or regular cupcake sizes. The “custaroonery” also offers custaroon poppers, which are custaroons coated with chocolate powder, will bring you a unique marriage of sweet and bitter tastes.

Price List: Bite Size Custaroons

bite-size . box of 15:  P 180.00

bite-size . box of 30:  P 280.00

bite-size . box of 60:  P 500.00

bite-size . box of 120:  P 900.00

Price List: Poppers

bite-size balls . box of 25:  P 280.00 original

bite-size balls . box of 25:  P 350.00 coffee

bite-size balls . box of 25:  P 350.00 green tea

bite-size balls . box of 25:  P 350.00 chocolate

bite-size balls . box of 25:  P 350.00 assorted

To order, contact Gigi Gaerlan  (0 9 1 8 )  8 2 8   2 9 2 9

Price details, visit the website: http://www.custaroons.com

If you are too excited to wait and want to pick up asap, the Custaroonery is located inside the Padre Pio Shrine compound in Libis, C5 Road – turn right to Petron gasoline station before Eastwood City.

Singapore Laksa
Probably the best and most authentic Laksa in Phils.

Definitely on the top list of Singaporean expat’s most missed dishes. A unique noodle dish consisting of Lai Fan noodles immersed in a rich. Velvety soup of coconut cream and spices, then garnished with prawns/chicken, eggs, sambal and finally embellished with dried shrimp, chili, Daun Kesum (Laksa leaf) and mint leaves. P 265

 

this low-res picture doesn’t give justice to the rich aroma and texture of the real thing

I’d say the probability of “Probably the best and most authentic Laksa in the Phils.”. = 99.9999%

Singapore Food Republic’s Laksa is even better than some I’ve tasted in food junctions or restos in SG.

Iced Bandung

A refreshing and delicious Malayan drink made of chilled milk, rose essence and sugar syrup! P 55

 

Iced Bandung

Refreshing indeed. I hope they also come in “botomless…”

If you’ll ask me, it’s worth the long walk from the office. Just hoping the authenticity and quality remains consistent as the establishment become popular (and older). There had been lots of restos that had good starts but failed to meet or increase their customers’ level of delight after the first few months or a year since they opened shop.

For those of you working or living within the vicinity, I suggest you try out Singapore Food Republic. Expect a lot of people during busy lunch hours as hoards of working people fill up the place so if your stomach keeps grumbling and can’t wait for longer than 10 minutes, consider dining on less peak times. By the way, they also serve lower priced dim sum at 3pm.

Singapore Food Republic opened last December 1, 2011. It is located at Unit 8, Commercenter 4th Ave. cor. 31st Street, Bonifacio Global City, Taguig
(Opposite St. Lukes Medical Center)
Tel. 925 1988

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They’re both shrimps so what’s the diff anyway? Well, there are. Let’s go to the more obvious: salt water suahe has paler body color and pinkish (or orangy) head than other suahes. Another thing is that it typically has saltier taste.

Suahes in general compared to other shrimps or prawns are lighter in color, which are typically grayish green to black for prawns.

Prawns are meatier while suahes are sweeter specially when a bunch of live suahes are dipped in boiling water and then turn the fire off immediately. Once the shells are orangy, remove the water and you won’t need any other spice. Natural flavor.

For tonight though, I’m sharing a very common recipe.

Ingredients:
A bunch of Suahe ( I chose the saltwater)
Salt and pepper, to taste
Half stick of butter
2 tablespoons of Margarine
2 heads of native garlic or 4 cloves of Taiwan variety of garlic, crushed.

Procedure:
1) Clean suahe.
2) Over low heat, put in butter, margarine, and garlic. Saut? till garlic emits rich odor and gloden brown in color.
3) Put in suahe. Increase fire temp.
4) Mix to spread the butter-garlic falvor. Cover then put off fire when almost cooked. The remaining heat inside the pot will cook the suahe.
5) Be careful not to overcook or else the meat will be rubbery.
6) Serve with vinegar and crushed garlic on the side.

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Driving around the marketplace in Tanuan City in the province of Batangas, I saw this “Buko Xtreme” stalls almost every 100 meters or so.

Every corner has a stall and most of them were jam packed by waiting customers. And because I have tried this coco drink in the cemetery stall last Nov. 1, me and my cousin went to a not so busy stall to quench both our thirst and curiosity.

As you can see, the drink is prepared by mixing young cocounut flesh (buko or buco), evaporated milk, sweet syrup. It is then poured into a PET bottle and covered with cap. This can be your take out/ food to go/ take away bottle. But if you want to enjoy it instantly like we do, the cap gets pressed to a giant hole press to be able to insert the straw. Voila! There you have the Buko Xtreme.

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