Kusina Maria

Food Blog + Food Shop

Category : Entrees

Fish Laing by Yellow Fin

Fish Laing by Yellow Fin

Fish Laing by Yellow Fin

Laing is a classic Filipino dish. It is ground beef with chili, spices, and shrimp paste (bagoong) wrapped in dried taro (gabi) leaves and slow cooked in coconut milk. It is said to originate from the Bicol province where food are usually served with coconut milk and a whole lot of chilis.

Yellow Fin Seafood and Restaurant, one of the most popular Filipino cuisine restaurants in Davao, serves up a very delicious version of laing. One of ther their best-selling dishes is Fish Laing. Instead of beef, they use ground tuna meat. This is cooked with the right combination of garlic, ginger, and chili peppers, all wrapped in layers of taro leaves. These pockets full of flavor are cooked in a creamy coconut milk sauce which are also flavored with ginger, garlic, and chili.
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Lechon de Leche by Beko’s Biik

Davao Food Lechon de Leche

Lechon de Leche by Beko's Biik

Lechon de Leche (Roast Pig Suckling) is no doubt the best kind of lechon. Lechon de Leche is always tender, succulent, and juicy. Since the roast pig is young, the meat is lean and tender, and all the juices and taste from the herbs and aromatics easily seep through the lean meat and through the small pig.

Beko’s Biik serves regular and spicy lechon de leche anytime of the the day, 24/7. And they can even send one to other places in the PHilippines through airport to airport transfer. So you can enjoy a delectable lechon de leche from the gastronomic center that is Davao, wherever you are.

Contact Numbers: +6382-2272445, +6382-2863445
Mobile Number: +63922-8381600
Facebook Page: LINK

Pick up for Davao orders is at Dimsum Diner Guerrero Street, Davao City.

Ranchero’s Baby Back Ribs

Baby Back Ribs by Davao General Santos City Restaurant Rancheros

Baby Back Ribs by Ranchero

Baby back ribs are not like other pork ribs or spare ribs. Baby back ribs, if done or labelled correctly, are from the top of the rib cage between the spine and spare ribs. These are taken from adult pigs, not baby pigs as one would think. Baby back ribs are liked by a lot of people because it is meaty. It has a lot of meat on top of the bones and in between the bones.

Pork is tricky to cook as it cannot be served undercooked or raw. Absolutely not. Undercooked pork can cause food poisoning. On the other hand, overcooking it will cause the meat to be dry and tough. So it’s hard to find good pork dishes that are delicious and perfectly cooked.

It is not wonder that restaurants, such as Ranchero, who cook their pork so delicious and perfectly right instantly gain good following. The dish that made Ranchero popular in both General Santos City and Davao City is its impeccable Baby Back Ribs. It’s cooked just right, tender, juicy, tasty, and served with extra servings of savory, smoky barbeque sauce. Just thinking about it makes me hungry.

Give your taste buds and your tummy a good treat and head on to Rancher to try out their best-seller, the Baby Back Ribs. And while you’re there, you might want to try my personal favorite… Garlic Chicken!

Garlic Chicken by Davao General Santos City Restaurant Ranchero

Garlic Chicken by Ranchero

Third Floor of Abreeza Ayala Mall, JP Laurel Avenue, Bajada, Davao City

Paseo del Sol, National Highway, General Santos City

Telephone Number: +6382-2220793

Email Address: pablos.davao@yahoo.com

Website: http://www.rancherogroup.com/
Facebook Page: LINK
Foursquare: LINK

Beef Salpicao by Pepper and Peppers

Beef Salpicao by Davao Restaurant Pepper and Peppers

Beef Salpicao by Pepper and Peppers

I love beef. And I love olive oil and garlic. It’s no surprise I love Beef Salpicao, or Beef Salpicado as some people call it. Beef Salpicao is a Spanish-inspired Filipino dish. It is prepared by sauteeing beef cubes or beef strips in olive oil or butter, garlic, and some soy sauce. Some add in a bit of pepper for a little kick.

Pepper and Peppers serve their Beef Salpicao with a whole lot of garlic, a bit of a kick, and an awesome sauce that will leave you wanting more. The beef is tender and there’s some flavorful mushrooms in the dish as well.

It’s a tasty dish best eaten with a whole lot of rice. And it goes well with red wine or beer, too. It’s a lighter alternative for those craving for steak.

Whether you want a hearty lunch or dinner or need something to complete your drinking session, order some beef salpicao from Pepper and Peppers and you will be left wanting more.

Pepper and Peppers is now located at Hotel Esse, along F. Torres Street (near the Phoenix gasoline station). For more information about Pepper and Peppers, like their Official Page at http://www.facebook.com/PepperandPeppers or follow them on Twitter at http://www.twitter.com/PeppernPeppers.

Risotto by Don Beppe

Don Beppe Pizza and Pasta Risotto al Funghi

Risotto Al Funghi

I am, undeniably, a big fan of Italian cuisine. I was very much excited to go to Don Beppe Pizza and Pasta for the Davao Food Appreciation Tour 2011. I had been there with my cousins before and I love their pizza and pasta dishes. For DFAT 2011, they also gave us samplers of their risotto dishes.

Risotto is a creamy Italian rice dish similar to the Spanish paella. To cook risotto, short grain rice is cooked with garlic, onions, or other aromatics and olive oil to coat the rice grains with a film of fat preventing it from absorbing too much liquid. If the grains are not coated properly, the resulting risotto is usually soggy.

After this, wine is added until it all evaporates. Finally, the rice is slowly cooked in a meat or vegetable broth to slowly bring out the starch. Other ingredients such as mushrooms, seafood, or meat is added towards the end. And cheese is usually added on top of the risotto when it is served.

Risotto, when cooked properly, is said to be creamy with the rice grains standing up together like jelly. When you bite into the rice, each grain is still al dente.

Risotto looks like a simple dish, but when cooked correctly, each spoonful of the dish has a burst of flavor which combines the subtle starchy taste of the rice with the flavor of the broth it was cooked in.

The most common risotto served in most Italian restaurants I have eaten in is Risotto Al Funghi or Mushroom Risotto. Don Beppe served us this dish and it was delicious. The earthy taste of the mushrooms complemented the starchiness of the rice.

Don Beppe Pizza and Pasta Oyster Risotto

Oyster Risotto

Another risotto dish they served us was Oyster Risotto. It didn’t have a lot of oyster pieces but it seemed like the rice was cooked in oyster broth because the oyster taste was apparent in each bite of the Oyster Risotto. It was a delight for the seafood lovers.

Risotto is usually eaten as a first course. I suggest eating it in small portions and with something acidic, either wine or soda so as to cut through the creaminess of the dish.

To try out Don Beppe’s delicious risotto, visit them in their current location now at Door 4 of LDL Building, Bonifacio Street, Davao City or visit their new location opening at the Rooftop of Gaisano Mall of Davao.

Address: Door 4 of LDL Building, Bonifacio Street, Davao City
Contact Number: +6382-2210852
Facebook Page: LINK
Foursquare: LINK

Nilutlot na Manok sa Gata

Chicken in Coconut Milk cooked in a Bamboo

Nilulot na Manok sa Gata

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 Bagobo tribe members who live in the Tibolo Village. The Tibolo Village has a fantastic view of Mount Apo.

The most interesting foodie part of the entire experience was enjoying a wonderfully unique breakfast. Aside from the salted dried fish, the vegetable salad, and the vegetables in coconut milk (gata), we were served delicious coffee prepared with cooked corn served Bagobo style, and a refreshing fruit juice.

The piece de resistance of the yummy breakfast were two dishes cooked inside a bamboo, a cooking technique called “nilutlot.” My favorite dish is Nilutlot na Manok sa Gata, a delectably sinful oily native chicken cooked (manok) in gata with ginger, onions, and other spices. The nilutlot na manok sa gata was creamy, delicious, and the native chicken parts were tender and flavorful. The bamboo added a layer of flavor to the already flavorful recipe.

Another nilutlot dish we were served was cassava cake cooked inside a bamboo. The bamboo kept the cassava cake moist with some burnt parts having a toasty flavor.

To enjoy these delicious delights by our Bagobo brothers and sisters while looking at the majestic view of Mount Apo, visit the Tibolo Village at Kapatagan, Davao del Sur.