Kusina Maria

Food Blog + Food Shop

Posts Tagged ‘filipino dishes’

Callos by Lachi’s Sans Rival Atbp

Callos by Lachi's Sans Rival Atbp DFAT 2015

Callos by Lachi’s Sans Rival Atbp

Among the numerous restaurants, cafes, diners, bistros, and other food establishments I have tried and have come to love, my heart still belongs to my all-time most favorite restaurant, Lachi’s Sans Rival Atbp. There are numerous reasons why I love Lachi’s. Primary of which is how their evokes a feeling of being at home.

Lachi’s serves comfort food. Simple food that is familiar to all and will remind you of fond memories with family and friends. Every year, they add more menu items to delight the tongue and fill the tummy with even more reasons to love Lachi’s. One such dish is Callos.

Callos is a dish from Spain that has been part of Filipino celebrations since the colonization of the Spaniards. Callos is a tomato-based stew made with beef tripe (tuwalya), garbanzo beans, Chorizo Bilbao (Bilbao sausages), and bell peppers. It may also contain beef or pork. It is traditionally served only on special occasions since it takes a long time to to prepare and cook this dish. But you don’t have to wait for those special occasions anymore.
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Binignit by Mama Da's

Binignit by Mama Da’s

One of the classic Filipino merienda treats is the Binignit (in Bisaya) or Guinataan (in Tagalog). These coldy, windy, rainy days are the times when a lot of us miss it. I know I do.

Binignit is a stew made from coconut milk with some fresh and processed sweet fruits such as gabi (taro), bananas, ube (purple yam), kamote (sweet potatoes) and langka (jackfruit). For texture, some add sago (tapioca pearls). My favorite ingredient which some scrimp on is the bilo bilo. These are rice ball made from glutinous rice. To thicken the stew or to further add texture, some add ground glutinous rice to it.

It’s a thick sweet stew with a hint of sourness from some of the fruits. It can be eaten hot especially when it’s cold. But it can also be eaten at room temperature. Some prefer to eat it cold. I don’t as it loses some flavor when chilled. It is great as a snack or as a dessert.

After some searching, I finally found a great place to eat Binignit. The place is Mama Da’s. It serves a delicious and generous bowl of Bignignit for only P20. And their version includes jackfruit seeds. Another treat that reminds me of my childhood. Yummm…

Whenever I want to eat Binignit, Mama Da’s is the place I go to.

Mama Da’s is located at Torres Street, Davao City. They are open from 9 am – 7 pm, Mondays to Saturdays.

Pork Humba by Fiesta Sorpresa

Pork Humba by Fiesta Sorpresa

Pork Humba by Fiesta Sorpresa

I have been to Fiesta Sorpresa in Digos several times. And while I have many highly recommended dishes there, the one that I absolutely love eating and eating… and eating over and over again is their Pork Humba.

Pork Humba is a uniquely Visayan dish that is also popular in Mindanao. It is pork slowly braised in soy sauce and brown sugar, seasoned with black peppercorn, laurel leaves, and star anis. Banana blossoms, saba banana, black mushrooms, boiled eggs, and black beans are also added for texture. Some people think it’s just a sweet version of the more popular adobo. But I beg to differ.

Pork Humba isn’t seasoned with vinegar and MUST HAVE peppercorn, laurel leaves, and star anis to be even considered as humba. Otherwise, it’s just sweet adobo.

Fiesta Sorpresa’s Pork Humba stands out because it is lovingly made with all the ingredients that are integral to humba. It has deliciously tender pork belly braised in a sweet soy sauce liquid and seasoned generously with laurel leaves, peppercorns, and star anis. The pork is so tender it will practically melt in your mouth. And the sauce… the sauce is so delectably delicious you will savor every drop of it. It will definitely make you forget about your diet.

It is best eaten with rice. Lots of rice. Of course! Just thinking about it makes me salivate. It’s definitely something worth sharing. Then again, it’s best to order a serving for every person because you wouldn’t want to share any of it. It’s that good. 😉

Don’t forget to try the Pork Humba and other lovingly made Filipino dishes of Fiesta Sorpresa whenever you’re in Digos City.

Fiesta Sorpresa is located at Rizal Avenue, Barangay San Jose, Digos City, Davao del Sur. It is beside Hotel Crisabelle. They are open from 11 am – 2 pm and from 5 pm – 10 pm. For more information, like their page at this link.

Nilagpang na Manok

Fifth Mountain of Blakayo Filipino Roasted Chicken Soup

Nilagpang na Manok

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 okoy, fried fish, vegetable salad, and various rice cakes or kakanin. But what caught our attention was the chicken soup.
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Ranchero’s Crispy Appetizers

Ranchero&#039Davao 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.
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Kinilaw na may Itlog na Maalat

Filipino Ceviche with Salted Eggs and Lemon Wedges

Kinilaw na may Itlog na Maalat by Bingoy's

Kinilaw is the Filipino ceviche. It is raw fish, usually tuna or malasugue, cooked in vinegar and spiced with onions and ginger. Cucumber is usually mixed in with the ceviche. It is a popular appetizer in Mindanao, especially Davao, where fish is fresh and abundant all year round.

I have been eating this dish since I was a kid but I am quite picky when it is prepared and served in restaurants or by people other than my relatives. Before I eat kinilaw at a new place, I see to it that the fish looks cooked and the vinegar smells clean, and the mix is not too spicy. I usually eat it with some soy sauce and calamansi or lemon.

There are many variations of Kinilaw such as Sinuglaw which is Sinugbang Baboy (Grilled Pork) with Kinilaw. There are also variations served with coconut milk and some kinilaw are prepared with shrimps or other shellfish rather than fish.

The variation I like best is Kinilaw with Itlog na Maalat. Itlog na maalat is literally salted eggs. Salted eggs balances the sour vinegar and the strong flavors of ginger and onions well. It gives the dish a layer of saltiness and an interesting textures. Salted eggs are tender with the yolk a bit grainy which complements the tender fish and the crunchy cucumber well.

Bingoy’s at the Villa Margarita Hotel serves a superb Kinilaw with Itlog na Maalat. The salted eggs are mashed with tiny bits of the salty egg sticking to the fish. The salted eggs act more of a flavoring rather than an individual component or major ingredient to the dish. I’m not a big fan of red onions so I liked the fact that the dish was served with large white onion rings rather than red onions. White onions are more subtle than red ones. And it came with lemon wedges which added another layer of sourness. Definitely a refreshing way to start a Filipino meal. And it would have been a good match for beer too.

Bingoy’s is located at the Villa Margarita Hotel along JP Laurel Street, Buhangin, Davao City. You may contact them at +6382-2215674.

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