Posts By Ria
On the last day of the Davao Food Appreciation Tour 2011 (DFAT), everyone woke up extra early. We were going on a trip to Tibolo Village in Kapatagan, Davao del Sur. We were there as a guest of the Department of Tourism Regio XI led by Regional Director Art Boncato. The DFAT participants got to enjoy the company of the…
If you want unadulterated bangus (milkfish) at it’s best, the only way to have it is stuffed with tomatoes, onions, garlic, lemon grass, and other spices, then grilled to perfection. The spices is sure to add layers to flavor which is further enhanced by the smokey taste contributed by the grilling process. Bangus is certainly a delicious fish to eat,…
Paella is a Spanish dish which involves cooking Bomba rice or varieties of short grained rice by coating it in oil and cooking it in ristretto for the starch to be slowly released. Paella and the Italian dish risotto are cooked similarly. While most paella varieties contain meats, seafood, and vegetables in rice, one variety is set apart by its…
Teriyaki is a Japanese cooking style in which meats are marinated in a sweet soy sauce mix and then grilled. This is a popular dish in a lot of Japanese restaurants. Wings and Dips Cafeteria has come up with a new way to enjoy Teriyaki. It’s Buffalo Wings in Teriyaki Sauce. It’s the buffalo wings for those who like a…
By the last night of the Davao Food Appreciation Tour 2011, the participants were had already gained some weight and full from more than four days of eating. But nobody was able to resist the spread of desserts prepared by Cafe Demitasse. My favorite Cafe Demitasse dessert is the Banoffee Pie which I have practically every time I visit the…
By tomorrow, bloggers from all over the Philippines will converge in Davao City for the most-awaited bloggers’ event in the Philippines: the Davao Food Appreciation Tour 2011 (DFAT). As early as November 2011, bloggers have been scrambling to secure a slot in DFAT. It the first and best food and travel blogging event in the Philippines that gathers selected bloggers…
It’s no secret that I love red eggs or salted eggs. So I got overly excited of trying the Mabuhay Palace Golden Egg Ice Cream. Salted eggs are duck eggs which have been preserved in brine resulting to a salty taste, soft texture for the egg white, and a grainy texture for the egg yolk. For this homemade ice cream,…
Sarangani Province is one of the booming provinces in Mindanao, a tourist destination with many hidden ecotourism and adventure sites. It is also home to Alsons Aquaculture, a leading exporter of fresh frozen fish and seafood products. Their most popular line of products is the Sarangani Bay. Their line of products range from fresh seafood, fresh frozen fish for export,…
Chicken soup is not something you’d typically have for breakfast. But the wind was chilly and we were way up in the mountains, so it was a welcome gastronomic delight. Fifth Mountain of B’lakayo Adventure Park was our first stop for Day 2 of the Soccsksargen Experience. After a relaxing yoga session, they served up a sumptuous breakfast feast of…
Breakfast is the most important meal of the day. We’ve all heard that since… well, forever. And a great breakfast is also a great way to start off any event. On this note, the Soccsksargen Experience (SEx) was very successful. The first meal of the three day tour was a hearty Filipino breakfast at Cresing’s Food Products in Maitum, Sarangani…
Any crispy pata is good crispy pata, right? Wrong. A good crispy pata has a crispy skin, tender and juicy meat, and savory from skin to meat. Perfecting this dish takes a lot of patience and practice. It is an arduous process that results in one of the best tasting Filipino dishes. I found one of the best crispy patas…
A dictionary defines crispy as “food that is crispy is firm in a pleasant way, and makes a noise when you bite it.” If you don’t quite get what crispy is… imagine a perfectly cooked bacon. Got it? Gooood! Both Davao and General Santos branches of Ranchero invited bloggers to taste their new dishes and I was lucky enough to…
