Experience Philippines: Food!

by: Mrs. Evie Bolanos

Here is what we did after Museum hopping, we went to a native resto in the Philippines.

Learning culinary cooking in the Philippines is best done on foot and tasting it on the road.

I took some photos of the best seller in this resto along the highway...

Boiled Oyster in Coconut Vinaigrette and Green Chili

Charles' Favorite Boiled Oyster in Coconut Vinaigrette

Ingredients: Fresh Oysters 1/2 K,  Coco Vinaigrette 1/3 C, 1 whole chopped onions and 2 heads garlic minced, 1 big green chili, salt and pepper.

Procedure: Boil in 7 minutes.

Mixed Native Green Veggetables in Fish Sauce

Ingredients: Newly harvested green leafy vegetables: kangkong, saluyot, green chili pepper (this may be hot or not variety), newly tomatoes, onions, garlic, pangasinan shrimp paste and pepper.

Procedure: 1. Saute freshly harvested veggies in garlic, onions, tomatoes, pangasinan shrimp paste and pepper.

2. Pour beef broth (please use an authentic one). I prefer the broth from beef's bones.

3. Simmer the mixture.  4. Add the veggies.  5. Simmer 5 minutes more.  Serve hot.

Roasted River Fish (Hito) 

Ingredients:  Fresh River Fish, Fresh Dill, chopped onions, tomatoes, Calamansi (Philippines Lemon), salt and pepper to taste, San Miguel Beer with honey & calamansi (best for roasting fish).

Procedure: 1. Clean fresh river fish.

2. Stuff chopped fresh dill, chopped onions, tomatoes, calamansi, salt and pepper.

3. Brush the river fish with san miguel beer with honey and calamansi. Set aside.
4. Heat charcoal till ready to use for roasting.
5. Wrap the fish in banana leaves.
6. Roast, turning occasionally to avoid burning.
7. Serve with calamansi and soy sauce.
8. You may also opt for sweet coconut vinegar.

I forgot the name of the place, I will write the exact address
here -   once I get to ask my uncle.

This is just 2 hours trip away from Novaliches using
SCLEX and NCLEX. Have fun island hopping.