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Tag Archives: pinoy food

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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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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Jollibee Champ – All over the Philippines

Jollibee Champ – All over the Philippines

“The Big Champ”
Philippines very own burger-chain Jollibee with its signature burger : “Champ”. While this is not a native snack item of the Philippines, hamburgers have become a popular choice as a snack item because of its accessibilty anywhere in the country.

 
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Posted by on January 24, 2012 in Restaurant/Cafe Foods

 

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LECHON – Roasted Suckling Pig

LECHON – Roasted Suckling Pig

The lechon has undoubtedly become a symbol of Filipino feasts. In some regions, a Filipino wedding is considered grand based on the number of lechons served and the first birthday celebration of a son/daughter can never be complete without one… crispy, sumptuous, juicy tender native lechon.

 
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Posted by on January 20, 2012 in Home Food

 

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Le Café Baby Back Ribs – Malaybalay City, Bukidnon

Le Café Baby Back Ribs – Malaybalay City, Bukidnon

A Pre-Christmas Delight.

I was at Malaybalay City the day before Christmas to visit my grandmother and before heading back home, my sister and I decided to grab a meal. We were looking for a nice place to eat and we ended up at Le Cafe  just in front of the city plaza and along the highway of Malaybalay City. The food was great especially the Baby Back Ribs. I was told that their lasagna and garlic bread is a must try… That should be on my next visit…

 
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Posted by on January 18, 2012 in Restaurant/Cafe Foods

 

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