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Sunday, April 15, 2018

Malabanos 2018

Malabanos is Cavite-style fish adobo dish made of eel (palos) which is meaty like pork. Let us revisit cooking it again this time with better photos.


Ingredients:
Female Malabanos (already bathe in turmeric and sliced thickly)
turmeric (luyang dilaw) if not bathe in it
vinegar
garlic
salt and pepper to taste

Procedure:

Pour enough vinegar into the malabanos. Add minced/chopped garlic. Add some turmeric. Salt and pepper to taste. Bring to a boil the way how you normally cooked your adobo. Fry fish until is crispy outside. Add back to the sauce.




Saturday, April 7, 2018

Beef Tapa

Tapsilog is an abbreviation for Tapa, Sinangag (Fried Rice), and Itlog (Fried egg).


Sharing our homemade tapa recipe

Ingredients:
1½ lb beef sirloin, thinly sliced
5 tbsps Maggi soy sauce
calamansi juice (depending on taste)
sugar (depending on taste)
salt and black pepper

Procedure:
In a container, combine and mix well. Add beef and put in a clear ziplock bag or container. 
Refrigerate overnight. In a pan, place 1 cup water and bring to a boil. Add 3 tbsp of cooking oil
Put-in the marinated beef tapa and cook until the water evaporates.



Tuesday, April 3, 2018

Dad's World Buffet

Resto Name: Dad's World Buffet
Location: Glorietta, Makati City
Type:  American, Filipino, Japanese
Buffet Price: P738 / P938 Eat-All-You-Can Buffet and Drinks

The last time we've been here when digital camera is still not popular. 






Food and service deteriorated big time since the first time we visited over a decade ago. It has better line of foods when it was still Kamayan, Saisaki and Dad's wherein you have a choice to go all Filipino only or Filipino-Japanese at a lesser price. If the highlight before was the Dad's buffet now its horrible. Not even half of the food listed on their website about Dad's exist of quality. Was eyeing the Yam Pla Duk Foo but the entire stay of three hours it was NEVER refilled. 


Only the head and tail of hito as design so it will not look empty and so are the other dishes in that section. Some dishes are all dried up like it was there since yesterday. The lamb curry was horrible that its looks like its been there for days. The only sections that was well managed and refilled is the Japanese and lechon/crispy pata/ lechon kawali. And there are no kuhol, crabs, oysters and shrimps. Mussels are limited although there are limited few grilled fishes choices. And there are no pizza and the yummy lasagna was only in a small tray and was never refilled. The meat in the carving station was all meh compared to other buffets and so are the limited choice of sauce.





Salad Section









First plate

Second Plate
Only the lechon was yummy 

Third Plate

Japanese 

Dessert Plate 


Anyways here are five food I find yummy:

Lechon de Leche

Sukiyaki

Beef Lasagna

S'mores

 Ube Custard Cake
 This yummy little cake as last eaten save my disappointment.


Overall, not worth the money especially they increase by P50 making them more expensive than other buffets with the poor quality and serving of food they are offering specially the Dad's international buffet section per se. 

------------------------------------

Food – 2.00 stars
Service – 1.50 stars
Ambiance – 3.5 stars
Value – 2.00 stars

OVERALL BUFFET RATING – 2.25 stars

-------------------------------------


Dad's World Buffet
Address: 2nd Level Glorietta 3, Ayala Center, Makati City
Phone: (02) 892 8898
Hours: Open · 11 AM to 2:30 PM, 6:00 PM to 10 PM (Mon-Sun)

Saturday, March 31, 2018

Aling Kulot's Chin Chao


Chin Chao is made of glutinous rice flour and rice flour then steamed. It is sold in combo of brown unsweetened kutsinta/tikoy like sliced cubes and white pancit like thick noodles.


It is served as a cold drink together with sago, gulaman, shaved ice and arnibal made of panotcha like in San Roque area. 


 Others add coconut milk and pinipig like in Bagong Pook and Caridad.


During old times, Chin Chao drinks is typically sold in neighborhoods in Cavite City with sago and gulaman. As years passed since it is easy to get staled and costly it ended up as a lenten tradition served during Good Friday. It is also a traditional food to pa Caridad or feeding people after pabasa as one of the palamig.

Chin Chao was brought by the Chinese and is being bought and ordered in Binondo for reselling. The original chinchoneros as how they are called are chinese. There are authentic Chinese makers/sellers in Cavite City market before. Some Caviteños are saying there are already makers in Cavite City and Noveleta but this detail is yet to be confirmed since there is only one known and popular seller of Chin Chao in Cavite City market over the years - Aling Kulot.


Aling Kulot opts to remain low profile and do not even want to have a photo taken so only a snap of her head and hands slicing. Her stall is located at the center of Cavite City market in between the fish section and vegetable section ONLY EVERY GOOD FRIDAY.  


Above are two of the yearly suki whom I encountered when I went to buy and see the mystery seller for the first time last Friday. They vouched she is the sole and authentic Chin Chao seller - nuong araw pa



This is how the tikoy like brown Chin Chao looks like before being sliced.


After cutting as selling pieces


White pancit like thick noodle. It really looks like pancit malabon rice noodles 


According to Mr. Ige Ramos the Chin Chao before is kulot kulot. My mother who buys it when I was small said too but I cannot remember it anymore.



There has been a slowly growing demand of Chin Chao over the years because of social media promotion. Like any typical business if there is a demand, more sellers started selling this year as early as Black Saturday but the quality is different both in texture and taste if one compares to the one Aling Kulot is selling. The brown tikoy like is more softer and chewable while the pancit noodle like is more smooth and yummier in taste. And also smell it before buying if on other sellers especially the white noodles since it easily gets stale.  


If you want to try authentic quality Chin Chao then visit Aling Kulot's stall every Good Friday as early as 6:00 am or 7:00 am since the supply is only good til it last or next year na ulit.


Was not able to get any detailed information from Aling Kulot since she is just selling it. It was her mother who calls and orders and according to her she doesn't know the process of making it either.


Sold at P50 a pack or P100 for this Aling Kulot's Chin Chao serving 


If a city household is an authentic Caviteño, Chin Chao and Bacalao paired with either burong mangga or labanos is surely present on a Good Friday. Cumi Ya Niso !


Information Credits to : Mr.Ige Ramos and Mrs. Remedios Ordoñez

Friday, March 30, 2018

Maggi Bacalao

This is the same Bacalao except Magic Sarap our sponsored product was added rather than salt for flavor. 



Ingredients:
2 big pieces bacalao (dried salted cod) or, as substitutes, dried salted lapu-lapu or barracuda
1 cup olive oil
4 potatoes, cubed
1 head garlic, minced
1 large onion, chopped
2 cups garbanzos (chick peas), cooked
4 red bell peppers , diced
laurel leaves
achuete oil
Magic Sarap and pepper to taste


Procedure:
Soak the bacalao overnight. Drain. Flake fish, discarding bones.
Fry fish flakes in olive oil. Fry the potatoes to golden brown. Set aside. Saute garlic and onions in olive oil. Pour in achuete oil and one cup water, and bring to a boil. Add the fish, garbanzos, peppers and laurel leaves, stirring. Then put in the fried potatoes. Add more olive oil, if necessary. Magic Sarap and pepper to taste. Serve with rice or bread.

Note: Some Caviteños add chopped cabbage as extenders. 



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