Kusina Maria

Food Blog + Food Shop

Category : Starters

Capampangan Cuisine by Binulo Restaurant

Sisig by Binulo Restaurant

Sisig by Binulo Restaurant

Pampanga has a proud tradition of Filipino cooking. Capampangan Cuisine (alternately Kapampangan) combines local, Malay, Spanish, American, and Chinese influences, techniques, and ingredients to produce a distinct Kapampangan taste. Kapampangan’s best dishes are highlighted in Binulo Restaurant‘s menu. From the appetizers and salads to the desserts, Binulo Restaurant showcases traditional home cooked Capampangan dishes prepared and served elegantly.

Arguably, one of Pampanga’s most popular and universally loved dishes is Sisig. Sisig is a traditional dish made of pig’s ears, cheeks, and livers cooked with onions and chili. Binulo’s sisig is served with Pititian, fried pork rind. The mixture of Pititian with various pig’s meats and liver results to a delicious umami-filled mixture of flavors and textures. It is the perfect way to start a Capampangan meal.

Here are two more Capampangan dishes by Binulo that are sure to whet your appetite for more.

Shrimp Okoy by Binulo Restaurant

Shrimp Okoy by Binulo Restaurant

Paco Salad by Binulo Restaurant

Paco Salad by Binulo Restaurant

Okoy is Filipino fritters, usually made with veggies and seafood. Binulo serves Shrimp Okoy made with Green Papayas and Shrimps. It has the right amount of crunch and saltiness without the oiliness of deep fried dishes. It is best eaten with seasoned vinegar.

Paco is fiddlehead fern. It is a popular The Binulo Paco Salad is served with fresh tomatoes, shrimps, peanuts, and salted eggs mixed in with a vinaigrette dressing.

Binulo also served delicious versions of Kapampangan versions of popular classic Filipino dishes.

Bulanglang na Sugpo by Binulo Restaurant

Bulanglang na Sugpo by Binulo Restaurant

Bulanglang is the Kapampangan take on Sinigang, the Filipino sour soup. Instead of using the traditional sampaloc (tamarind), Bulanglang is made with ripe guavas which gives a sweet, fruity undertone to the tangy, sour soup. It is served with Sugpo (Prawns), Pork, or Bangus (Milkfish). The soup is enriched with malunggay (Moringa) leaves.

Another popular Capampangan dish is Binukadkad na Hito (Butterflied Catfish). Binulo serves deep fried hito with ampalaya (bitter gourd) and mustasa (mustard leaves) and buro.

Binukadkad Hito with Buro by Binulo Restaurant

Binukadkad na Hito with Buro by Binulo Restaurant

Buro by Binulo Restaurant

Buro by Binulo Restaurant


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Sushi Special by Nonki Japanese Restaurant

Sushi Special by Nonki Japanese Restaurant

Sushi Special by Nonki Japanese Restaurant

Nothing like good sushi to satisfy anybody’s craving for Japanese food. And if you can’t decide which type of Sashimi you love best, Nonki Japanese Restaurant has the answer… the Sushi Special.

The Sushi Special is a platter of Salmon Sashimi (Shake), Tuna Sashimi (Maguro), and White Marlin Sashimi (Kajiki). Sashimi is a type of sushi served without rice. Sashimi roughly translates to “pierced body.” It is prepared by slicing raw fresh fish. It is traditionally sliced thinly.

Nonki’s sushi chef prepares the sashimi in thick but narrow slices. It is served with shreded daikon, slices of cucumber, and sea grape seaweeds (lato in Filipino). I suggest taking a piece of the sashimi with some daikon or seaweeds and lightly dipping it in soy sauce. Some prefer to eat with wasabi, I don’t but don’t let me stop you if you like wasabi with your sashimi.
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Angeles Fried Chicken

Angeles Fried Chicken by Angeles Fried Chicken

Angeles Fried Chicken by Angeles Fried Chicken

It’s a fact that fried chicken makes people happy. Well, it makes me happy. Anytime. All the time. Imagine my happiness when I found out we’re visiting Angeles Fried Chicken (AFC), a restaurant dedicated to fried chicken. And it’s not fastfood. I wasn’t disappointed at all.

Angeles Fried Chicken is the oldest restaurant in Angeles, Pampanga. Over the years, the family that owns the restaurant has added menu items that have pleased the taste buds of their loyal clientele, young and old. They have an extensive menu dominated by Filipino and Chinese dishes. Their dishes have a home-cooked quality that makes anybody feel right at home.
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Vikings Luxury Buffet Kadayawan Specials

Vikings Special Davao Kinilaw by Vikings Luxury Buffet Davao

Vikings Special Davao Kinilaw by Vikings Luxury Buffet Davao

Davao is a melting pot of cultures. There are Christians, Muslims, and various groups of Indigenous Peoples. People speak Tagalog, Bisaya, English, Hiligaynon, Waray, and various other dialects and languages. The cuisine is also a melting pot of cuisines, using local fresh ingredients in a variety of techniques and cuisines. All in living in harmony in one perfect spot. The Kadayawan Festival is celebrated each year to celebrate Davao’s unique diversity and the bountiful harvest of fruits, vegetables, seafood, and other products.

Vikings Luxury Buffet captures the Kadayawan spirit and presents it in a deliciously unique culinary experience through their Kadayawan Special Menu.

APPETIZERS

The Kadayawan Menu starts with some unique Filipino appetizers served with a unique Davao twist. One of my favorites is the Vikings Special Davao Kinilaw.

Vikings Special Davao Kinilaw by Vikings Luxury Buffet Davao

Vikings Special Davao Kinilaw by Vikings Luxury Buffet Davao

This Special Kinilaw (Filipino ceviche) is prepared with a mix of tuna, salmon, lechon (Roast Pig), and pomelo. The dish produces a refreshing mix of flavors and textures that refreshes and excites the palate. It is the excellent way to begin a sumptuous feast.
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Ceviche by Park Inn Davao RBG

One of the signature dishes any tourist should try in Davao is Kinilaw and the version served by RBG at Park Inn Davao is a unique must-try.

Ceviche by Park Inn Davao RBG

Ceviche by Park Inn Davao RBG

Ceviche is a popular seafood dish in South America and in the Caribbean. It is made by marinating raw fish (or other seafood) in an acid such as citrus juices. In the Philippines, ceviche is known as Kinilaw also called as Kilawin by Tagalogs. It is traditionally prepared by marinating raw fish in vinegar and mixing in cucumber, ginger, and red onions. Tuna and Malasugue (White Marlin) are two of the most common used fish for Kinilaw in Davao as these are available fresh in the region all year round.
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Crispy Catfish with Green Mango Salad by Tio Cococ’s

Who doesn’t love crispy catfish? I know I do. Here’s a new way to enjoy it, as an appetizer.

Crispy Catfish with Green Mango Salad by Tio Cococ's Bar and Restaurant

Crispy Catfish with Green Mango Salad by Tio Cococ’s Bar and Restaurant

Tio Cococ’s Bar and Restaurant serves Thai and Filipino dishes, as well fusion Asian dishes.

A great way to start off your Tio Cococ’s meal is with the Crispy Catfish with Green Mango Salad. The catfish is flaked and deep fried until crispy. It is topped with salty fried peanuts for that Thai flavor. The catfish is savory and salty but not greasy at all.
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