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Author Archives: iloveeverythingfood

Binakol na Manok

You might think that this is a typical Tinolang manok, but No. This is way much tastier than that. I first tasted “Binakol na Manok” when an uncle came to visit and demonstrated his kitchen skills – yes, I’m always happy with visitors who cook! Anyway, the taste of the broth is so different from tinolang manok that it’ll leave your buds wanting for more. The coconut water(or juice) is what creates a distinct taste – a tinge of sweetness – on this soup.

This is an original Ilonggo food, so what better way to sample the best Binakol na Manok but from IloIlo City itself. So we went to Plazuela De iloilo – a gorgeous place with a Spanish-Italian inspired building enclosing a plaza – where you can find a chain of restaurants. We chose this restaurant “Ponsyon by Breakthrough”. The Binakol na Manok here is truly delicious. Definitely on my top list of Filipino Food.

On Binakol na Manok;

  • The traditional way of cooking Binakol na manok is by cooking it inside a bamboo (tube) over an open fire.
  • Ilonggos are proud to claim that Chicken Binakol is an original Ilonggo dish
  • Binakol is said to be an Ilonggo term(karay-a) for cooking inside a bamboo tube – thus the name Binakol na Manok.
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Posted by on April 27, 2012 in Restaurant/Cafe Foods

 

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Marang and my story

Marang and my story

I love the Marang fruit and I just can’t get enough of it. And just as I am writing I’m tempted to eat one just across the table with its aroma claiming the air inside my small abode.The aroma is just inviting. I understand not everyone shares the same love for the fruit. So lets just get on with my story. Do you have that feeling of being transported back in time when you feel/smell or taste something from your past? Well, Marang does that for me.

When I was a kid, I used to visit my grandma in Bukidnon. Her house is just beside a rather large Marang tree. Large as it is, it does not bear any fruit, not a single one. Other Marang trees grow within the property and it bears fruit but not that tree. Stories have it that someone or something entirely different from us resides on the tree. Eerie right? So every time I eat a Marang fruit, I remember that tree, and wondered if all those stories were true…. and I still feel the chills like I’m that kid listening to those stories all over again.

From Wikipedia, the free encyclopedia:

“The marang (Artocarpus odoratissimus), also called johey oak, green pedalai, madang, tarap, terap, timadang, or breadfruit cousin, is a tree native to Borneo and Palawan.

The appearance of the fruit can be regarded as an intermediate shape between the jackfruit and the breadfruit. It is round to oblong, 15–20 cm long and 13 cm broad, and weighing about 1 kg. The thick rind is covered with soft, broad spines. They become hard and brittle as the fruit matures. The fruit does not fall to the ground when ripe. It may be harvested while still hard, and left to ripen until soft. Marangs change colour to greenish yellow when ripe. The ripe fruit is opened by cutting the rind around, twisting and gently pulling. The interior of the fruit is somewhat similar to the jackfruit’s, but the color is white and the flesh is usually softer. The core is relatively large, but there are far fewer “rags” and less non-edible parts. Arils are white and the size of a grape, each containing a 15 × 8 mm seed. Once opened, the marang should be consumed quickly (in a few hours), as it loses flavour rapidly and fruit oxidizes. The seeds are also edible after boiling or roasting.”

 
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Posted by on February 28, 2012 in Fruits/Vegetables

 

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Dear Manok Grilled Chicken – Cagayan de Oro City

Dear Manok Grilled Chicken – Cagayan de Oro City

Dear Manok is considered as one of the best places to dine with family and friends in Cagayan de Oro City. My husband and I are regulars here and we love coming back here every now and then to taste Dear Manok’s famous juicy grilled chicken cooked to perfection. I must confess I really wanted to learn how to cook the same juicy grilled chicken on my own.. well, its just a dream though.. I tried and tried and failed several times..

Interesting FACTS about Dear Manok;

  • 1st Dear Manok Restaurant was in Iligan City in 1997
  • 1st Dear Manok Restaurant in Cagayan de Oro City was located in Capt. Vicente Roa St. in 1998

The present location of Dear Manok Restaurant Main Branch in Cagayan de Oro City is along Tiano-Montalvan Streets near Pilgrim College.  They have another branch along Capistrano-Chavez Streets near Lourdes College, providing the same quality service and affordable and juicy grilled chicken that the restaurant has been known for through the years.

Have you tasted Dear Manok’s signature grilled chicken? If so, how would you rate it?

 
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Posted by on February 3, 2012 in Restaurant/Cafe Foods

 

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Longsilog- Filipino Breakfast

Longsilog- Filipino Breakfast

Longsilog a very popular Filipino breakfast.

The name is derived from the food main components;  Longanisa(Filipino Sausage),Sinangag (Fried Rice), and Itlog(Egg).

[Cagayan de Oro City] While I was still in College, we used to frequent a place that serves all -silog meals you can think of 24 hours a day. It was beside a Disco Pub which was generally popular on those days. If my memory serves me right, the name of the “silog” place is Twinkies. The establishment is long gone but memories of pigging out with longsilog after a night out still remains. How about you? Do you know food establishments in Cagayan de Oro that has virtually been a part of your life?

 
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Posted by on February 1, 2012 in Home Food

 

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Butcher’s Best Barbecue – Cagayan de Oro

Butcher’s Best Barbecue – Cagayan de Oro
Butchers Best Barbecue

In the previous post, I mentioned about Butcher’s Best Barbecue. So here it is. What I like about Butcher’s Best Barbecue is that you can choose to have it on the original or spicy flavor. Either way, the taste is fantastic! You must try one of these if you’re in Cagayan de Oro City.

 
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Posted by on January 30, 2012 in Restaurant/Cafe Foods

 

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Turon (Banana Lumpia)

Turon (Banana Lumpia)

Turon is a Philippine snack made of thinly sliced bananas (preferably Saba or Cardaba bananas) and a slice of jackfruit, dusted with brown sugar, rolled in spring roll wrapper and fried. Saba bananas are the best to use as a result of their sweetness. Jack fruit strips over the plantain bananas adds more sweetness and flavour.

 
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Posted by on January 28, 2012 in Home Food, Street Food

 

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Binignit (Root Crop and Fruit Stew)

Binignit (Root Crop and Fruit Stew)

Binignit is a Root Crop and Fruit Stew. This dish is traditionally made with slices of saba, taro, sweet potato. Some usually include landang (palm flour jelly balls), langka (jackfruit), anise and thickened with milled glutinous rice.
This dish is usually cooked and eaten during the Holy Week, especially Good Friday when the Filipinos are fasting. It also is a popular afternoon snack. Binignit is best served when hot.

 
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Posted by on January 26, 2012 in Home Food

 

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