Kusina Maria

Food Blog + Food Shop

Posts Tagged ‘filipino cuisine’

Fiesta Sorpresa Favorites

Fiesta Sorpresa played host to participants of the famed Davao Food Appreciation Tour 2013. It was their second time to do so and once again, they didn’t disappoint.

They served old and new favorites, all Filipino dishes, all prepared and served perfectly.

Here are some of my favorites from Fiesta Sorpresa:

Fiesta Sorpresa Lumpia

Fiesta Sorpresa Lumpia

The Fiesta Sorpresa Lumpia is a great way to start your meal. It also goes well with rice or as a side dish to Fiesta Sorpresa’s other dishes. They also serve up a fabulous Lumpiang Sariwa which can be eaten as an appetizer, a snack item, or a healthy wholesome meal.
Read More…

Breakfast at Cresing’s

Dried Salted Bangsi

Dried Salted Bangsi

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 Province.

Maitum’s most popular product is the Bangsi, a flying fish. Bangsi is usually dried and salted then deep fried. What I like about the Bangsi that was served to us was that the meat was dried and salted but still tender and not too salty.

Salted Eggs with Tomatoes

Salted Eggs with Tomatoes

The bangsi was perfectly complemented by my favorite, salted eggs with tomatoes. The salty and creamy eggs contrasted well with the fresh crunchy tomatoes. An assortment of vegetables which can be mixed with a light vinaigrette was also served. Nom, nom, nom… It was a typical Filipino breakfast meal. But wait! There’s more…

Shrimps

Shrimps

Cresing’s served shrimps and univalve shellfish in coconut milk. The seafood glutton in me was very, very, VERY happy! The shrimps were fresh and cooked just right. Juicy! And the shellfish was a hearty delight. Not exactly breakfast food, but very much enjoyable. And unlike other univalve shellfish, it was easy to suck out the meat. It had a delightful texture with a bit of bitterness that went well with the rich coconut milk it was cooked in. In case you’re wondering what a univalve shellfish is, it’s similar to kuhol or snail.

Brown Rice

Brown Rice

And to complete the yummy breakfast, Cresing’s served three kinds of organically grown rice: white rice, brown rice, and black rice. All three are actually from the same rice variety but had undergone different cleaning or shelling processes. The black rice has had the least amount of processing, undergoing just one shelling procedure. The brown rice has been shelled but not polished. While white rice was shelled and polished. I like the brown rice best because of the texture and the slight nutty flavor.

Breakfast isn’t breakfast without a hot cup of coffee or a refreshing drink to perk you up. Cresing’s served rice coffee flavored with lemon grass, and turmeric. The cold drink had a bit of citrus punch courtesy of some calamansi. The drinks didn’t have any caffeine but managed to wake me up with a refreshing mixture of coffee flavor with a tea’s lightness.

I ate right off the service table and was the last one to finish eating. And I don’t regret any of the calories I ate and the pounds I gained. It is one of the best breakfasts I have had. And as a fan of breakfast buffets, that says a lot.

Cresing’s Food Products sells rice coffee, salted eggs, and other processed Filipino food products. You may reach them at +63919-3045279 or via ferminc.rivas@hotmail.com. They are based in Maitum, Sarangani Province.


View Larger Map

Cinco Niñas

Koronadal City Restaurant

Cinco Ninas Crispy Pata

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 I have tasted in the middle of Koronadal City in Cinco Niñas.
Read More…

Ranchero’s Crispy Appetizers

Ranchero'Davao Restaurant and General Santos City Restaurant

Crispy Pork Belly served with a Spicy Vinegar Dipping Sauce

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 go to both events. On both occasions, the first two on the menu were both crispy appetizers that promised to whet our appetites and get us ready for some delicious Filipino ranch food.
Read More…

Shrimps Kinilaw

Shrimps Kinilaw

Shrimps Kinilaw

Kinilaw is a popular dish in Visayas and Mindanao. It is raw fish or other seafood soaked to cook in vinegar and spices. Kinilaw is the local version of ceviche. Ceviche is cooking fish by marinating it in citrus juices. It is a popular appetizer in Central and South America.

It has many variations and each city or province has their own specialty kinilaw. Most kinilaw here in Davao City is served using tuna or malasugue/malasugi. I have also tried bangus kinilaw and tuna kinilaw. Another popular variation is one with sinugbang baboy (grilled pork) called Sinuglaw (sinugba + kinilaw). Other variations include adding salted egg, seaweeds, or coconut milk into the mix.
Read More…

What is Kusina Maria?

Maria in the Kusina

Maria in the Kusina

“Kusina” is the Filipino word for kitchen. Maria is my name. Maria is also one of the most common names of Filipinas. I chose Kusina Maria as my blog title because I want to share my unique adventures as a foodie in this little Southeast Asian archipelago called the Philippines.

I am a food lover and I started experimenting in the kitchen when I was in high school when my mom would tell me to prepare ingredients or cook simple dishes. Living alone in college, I would whip dishes for myself and other people. From simple steamed rice to more complex meals, I did everything on my own and I enjoyed every moment of it.

Experiences in my little kusina further piqued my interest in food. The more I cooked, the more I wanted to eat. The more I ate, the more I wanted to learn about food. And the more I learned, the more I wanted to cook. It was a cycle of eating, cooking, and learning.
Read More…