Oven-baked BBQ Chicken Wings

A yummy easy oven dish that one can make requiring not too much effort.

Ingredients:
chicken wings
bottled bbq sauce of your choice

Procedure:
Preheat oven to 425 degrees F (220 degrees C). Place chicken wings in a baking dish lined with foil. Bake, uncovered, in the preheated oven for about 45 minutes basting with sauce at least twice.Serve.

Bangenge Festival 2015

2015 - it’s a mixture : Clash of Clans, Big, Inside Out, some computer characters  and of course Kalyeserye.

Compared to the previous 2 years the lanterns and kunehos are not as bongga and so are the bangenges. 

Even the kunehos are in Yaya Dub costume

The standout  is super huge Ninja Turtle and the Inside Out characters but this year's festival is the most riot meaning daming humihiyaw. 

Teenage Mutant Ninja Turtle

Shrek

The organizers are clever enough to place the last 3 spot to the following bangenges :  Lola Nidora, Yaya Dub (there are 2 the one at the last was in Mi Yu outfit who obviously sponsored it) and Frankie. 

 Lola Nidora

Yaya Dub

Frankie

Kung gano ka notorious si Jose eh ganun din kagulo ang may suot ng bangenge nya. It’s so difficult to have a decent shot one needs to keep following the parade. People are shouting “Yaya Dub” “Si Lola Nidora oh” “Si Frankie” from children to oldies. Yung mga maliliit na bata nagpapa bebe wave na nakangiti. The last 3 bangenges are the most pictured ones too at laging naiiwan. Preview na ba ito ng MMFF Parade.   


Click link: COMPLETE PHOTOS

San Roque Church

Built in 18^th century.  Gutted by fire in 1901. It has been enlarged and remodeled several times.

Sadly its been almost 20 years that it has been undergoing renovation. The 17^th century icon of the Blessed Virgin of Solitude of Porta Vaga is enshrined here.

San Roque Parish Church Altar 2015 (still under renovation)

Photo c/o: Anthony Trias

I miss the old church whose floors should have just been elevated and the altar remodeled rather than destroying the whole structure even without sufficient funds to build a very high structure that is no way suitable in its location. Another thing I can’t understand how come the altar seems to be in the last to be constructed while the convent was the first they finished.

Baked Tahong

One of my all time favorite ways to cook and eat tahong.

Ingredients:
Fresh tahong/mussels
handful of garlic, minced
oil
butter
quickmelt cheese

Procedure:
Wash tahong and clean all dirt. Place it in a pan and steam until all shells are almost open (do not overcook) Remove and discard the top shell. Arrange shells with tahong meat in a baking dish. Saute garlic until brown. On each tahong meat place garlic, a dash of butter and quickmelt cheese.

Baked in the oven until cheese is melted. Serve.

Leche Flan

Leche Flan is a delicious and popular Filipino caramel custard dessert present during special occassions like birthdays and fiestas. This is also a favorite and present in Caviteñean celebrations.

 

Ingredients:

12 egg yolks

1 300-ml can sweetened condensed filled milk

1 370-ml can evaporated filled milk

1 tsp vanilla

½ cup sugar

For syrup:

Sugar and water

Procedure:

To the bowl of yolks, add the condensed milk, evaporated milk, and vanilla, in that order. Pour in each ingredient slowly and mix gently until the mixture is smooth. Set aside. Prepare the sugar syrup (see below for recipe).

Pour syrup in molds then pour the egg mixture. Cover each mold with aluminum foil. Cook in the steamer for 45 minutes or until done. To know if the flan is cooked, dip a toothpick into it. If no flan particles stick to the toothpick, it’s cooked and ready.

When cooked, refrigerate the flan. Serve cold.

Make the sugar syrup or arnibal:

Melt sugar with water over low fire, about 2 tbsp sugar and 1 tbsp water

Arroz Valenciana

Arroz Valenciana is a dish commonly served during fiestas made of either sticky rice or rice with mixed meats and vegetables. The most famous Valenciana dish is made in General Trias.

Ingredients:

cooked rice or malagkit rice about 5 cups

1/4 cup cooking oil

1 small chicken fryer, cut in 2-inch pieces or 3 pieces chicken breast, cut into cubes

1 big chorizo de bilbao (optional) 

1 tbsp atchuete seeds
4 cloves of garlic, minced
1 medium onion, minced
2 tbsp tomato paste
2 medium potatoes, cubed
1 medium carrot, cubed (optional)
1/3 cup, raisins
1 can green peas, drained
1 medium red bell pepper, cubed

Procedure:
Heat oil in frying pan then chicken. Fry until brown. Remove from pan then fry atchuete seeds until color comes out. Remove the seeds from pan. Add and sauté garlic and onions then tomato paste. Add potatoes, carrots and a little water. Simmer until vegetables are almost done and water has dried up. Add green peas, raisins and bell pepper. Add cooked rice and mix well. Serve.  

Fort San Felipe

Fort San Felipe is an old structure dating back to 1609, when the Spaniards built it to protect part of the growing city back then. The structure is made of granite blocks, with walls approximately 30 feet high. A wide stairway leads to the top of the port where a concrete house can be found. Naval memorabilia including antique cannons decorate the lawns. It is at present managed by the Philippine Navy. Visits can be arranged with prior coordination with the Philippine Navy Headquarters.

The fort is dedicated to San Felipe Neri in the 16th century. The area used to be a shipping capital of the Philippines during the Spanish rule. The fort was used as a fortress of the Spanish Navy, also called as the Spanish Armada. Many transactions during the Spanish period was done in the area such as trading, stevedoring, and cargo/freight services by the Spanish merchants and shippers.

Galleon Trade is one of the common business trading in the area, from Manila to Acapulco and vice versa. The name changed to reflect the city that the ship was sailing from. The trade route was inaugurated in 1565 with the discovery of the ocean passage by Andrés de Urdaneta, and continued until 1815 when the Mexican War of Independence put a permanent stop to the galleon trade route.

Fort San Felipe Today

No doubt that the site is beautiful. Tourists can sense the history because it is really detectable in the area. Today, Fort San Felipe is a major tourist attraction in the province of Cavite. Inside the fort, a small museum can be seen. It contains memorable materials during the Spanish period, especially the wartime relics like guns, weapons, cannonballs, and shells. Tourists can also feel the refreshing breeze of the ocean.

Article link: https://www.vigattintourism.com/tourism/articles/Fort-San-Felipe
Photos : credit t respective online owners

Fish and Tokwa with Tausi

A classic Chinese main dish favorite is this fish fillet and tofu in tausi sauce. 

Fish and Tokwa with Tausi is a version using the cheaper tokwa that is available in public market. 

Ingredients:

fish fillet, cut into serving pieces

4 tokwa, cut into serving pieces

1/2 cup oyster sauce

1/4 cup hoisin sauce (optional)

1/2 head garlic, finely chopped

2 medium size onion, chopped

1/2 - 1 cup salted beans (tausi)

1/4 cup all purpose flour

1/4 cup cornstarch, diluted in 1/2 cup water

1/2 tsp. sugar

salt and pepper to taste

Procedure:

Deep fry tofu until brown, set aside.

Dust fish with salt and pepper. In a bowl, put flour, and dip each fish to coat. In a skillet, deep fry fish in batches for 5 to 8 minutes or until golden brown, set aside. In a wok, sauté garlic and onions, add in tausi (salted beans), and stir cook for 1 to 2 minutes. Add 1 to 1 1/2 cups of water and simmer for 2 to 3 minutes. After simmering, add in the vegetables, sugar, hoisin and oyster sauce, cook for 1 to 2 minutes. Thickened sauce with cornstarch diluted in 1/2 cup of water. Add in fish and tofu and stir cook for another 2 to 3 minutes until the sauce is infused to the fish and tofu. 10. Season with salt and pepper to taste.

Cavite Hymn

Do you know Cavite province has hymn? 

Yes and here is the music video with lyrics.  

CAVITE HYMN

Bayang Cavite aking mahal

laging patnubay ng maykapal

sa yakap mo ay langit ang buhay

at laging makulay

may isang siglo nang nagdaan

bayan mong Kawit ang kung saan

ay isinilang ang kalayaan ang lahat ay nagdiwang

Cavite, Cavite

lagi ka sa puso ko

Cavite Cavite

buhay koy handog sayo

kung maapi lakas ko’y laan

ang maglingkod sayo’y kaygaan

Cavite, Cavite

ang lalawigan kong mahal

mahal kita Cavite

tangi lang sa may kapal

Casa Vieja Cantina's Cordon Blue

Craving for chicken cordon blue on a weekend? Visit one of the latest food shops in town - Casa Vieja Cantina Chicken breast stuffed with mozarella cheese and ham, breaded and fried. Served with cheesy buttery mushroom sauce.

Priced @P90 per roll

NOTE: They also serve traditional Caviteñean dishes

Bacolod Chicken Inasal

Resto Name: Bacolod Chicken Inasal

Location:  Harbor Drive, MOA

Type: Filipino

Average Price Per Dish: P130-P300

Timeout to Mang Inasal who's chicken deteriorated since it was sold to Jollibee so I decided to try Bacolod Chicken Inasal yesterday. 

Bacolod Chicken Inasal is pricier since a Petso P115 and Plain Rice P29.50

Blue Lemonade – P49.50

The chicken is whiter than that of Inasal brushed unevenly with achuete oil.  Some portions of the skin to my surprise is crispy so I guess they might have placed it in the oven to ensure that it is warm when served. The top chicken meat is juicy but bland in taste. It does not have any hint of smoky flavor like most flavorful inasal. If weren’t for the soy sauce and calamansi it doesn’t taste anything. After 75% done devouring the chicken PETSO to my surprise and dismay the meat nearing the cartilage is still pink and raw !  I decided to just have two more spoons of rice sayang naman then when I asked for the bill I told the waiter if they won’t give me any discount since the meat is still raw. He took away the plate and after a minute told me from afar to just wait. Minutes later he came back with my bill and re-serving the leftover chicken again!

The kitchen re-brushed with achuete oil the leftover chicken, reheated, placed it in a new plate and banana leave with 1/3 rice and a new saucer of calamansi and sili. 

The incident seems like a normal everyday thing. After paying the bill surprisingly the waiters disappeared when I was leaving. I wonder who the manager of the store assigned yesterday but definitely will never go back eating again at this resto. 

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Food – 1 stars

Service – 0 stars

Ambiance – 4 stars

Value – 1 stars

OVERALL RATING – 1.5 stars

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HO CHAI LAI Restaurant

Resto Name: Ho Chai Lai Restaurant

Location: Noveleta, Cavite

Type: Chinese

Average Price Per Dish: P130-P250

There's a new Chinese Restaurant in town and finally got to try it last weekend. It's the former sales office of the residential houses in long beach and after being abandoned for a long time it was converted into a Chinese restaurant named Ho Chai Lai. After researching online found out there are 2 other branches one in Muntinlupa and the other in Laguna so this is resto is a franchise. 

Got excited with the menu that we immediately turned to the last page to see their specialties but sadly after saying our preferred dishes majority is either not yet offered or out of stock.

No lapu-lapu, crab or any of the other yummy seafood dishes listed. Even the best seller Spareribs Salt and Pepper which was offered for us to try was not available later when it was checked in the kitchen. Around 80% listed in the menu is not available :-( After several order revision because of unavailability this are the dishes that we got to try that night.

Jasmine Tea - Free

 

Of course every Chinese resto offers free tea so this is the first thing we ask if they do and luckily they have. 

Hototay Soup - P 220 (Regular)  

Since Nido soup is not available we end up with Hototay. The taste of the broth is good but a bit pricey especially it only contains 2 pieces of shrimp, very few meat and vegetables. Also unlike in Chefoo that they immediately serve it with calamansi and soy sauce here you need to ask it yourself.

Cold Platter 6 Kinds - P 380

Jelly Fish, Century Egg, Beef Kenchi, Soy Chicken, White Pata and the missing Pork Asado (out of stock) which was replaced with Soy Chicken.  All dishes are yummy and the platter is definitely sulit for its price. The Jelly fish has this crunch that at first you will have a hard time thinking what you are eating if you have no idea what it is. The beef kenchi melts in the mouth. The chicken is tender and flavorful. Hope next time we get to taste the asado.

Yang Chow Fried Rice - P120 (Small)

One of the best rice dishes so far  and worth to order.  Tasted like the one served in North Park. Yummy.

Seafood Chami - P220 (Regular)

A bit salty and the sauce is too thick. This is our least favorite that night and just ended up being taken out.

Fish with White Sauce - P225

We prefer sweet and sour but since they don't have any ingredients for the sauce after debating between Steamed Fish Fillet in Garlic we ended up with this. Coated dory fish fillet in a bit salty sauce. Our 2nd least fave.

Mapo Tofu - P200 

The yummiest dish of the night. Bursting with flavor plus the hint of spiciness is so perfect. 

Grass Jelly - P50

This is too sweet that one will end up a diabetic. Hope they will lessen the syrup a bit. 

Pineapple Juice - P70

Ho Chai Lai will rival Chefoo in Chinese dishes. If one wants more authentic Chinese cuisine near Cavite City then this restaurant is worth a visit. Let's just hope in the coming months that 100% of their menu will finally be available.  Also waiter is friendly and service is good. Definitely worth balik-balikan even there is nothing special about the ambience - too plain and ordinary. 

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Food – 3.5 stars
Service – 4 stars
Ambiance – 3.5 stars
Value – 3.5 stars

OVERALL RATING – 3.625 stars
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Kare-Kare/Adobong Caviteño/Kilawin

The traditional and ever famous Caviteñean TRIFECTA or TRIO food terno eaten every Sundays in traditional Caviteñean households.

Kare-Kare / Kari-Kari - is a stew made from either oxtail (buntot), beef tripe (tuwalya), pork's face (mukha), or various cuts of pork (laman) in rich and thick peanut sauce with atchuete . Best paired with bagoong.

Adobong Caviteño/Adobo Seca/Adobong Pula -  pork, chicken or both or with liver marinated then simmered in garlic, vinegar, soy sauce, garlic, bay leaves, black peppercorns and achuete. 

Kilawing Papaya - grated green papaya cooked in vinegar with grilled mashed pancreas and chopped librillo of cows.

  

Cavite City makes a point in serving their dishes in proper combination also called “terno- terno”. Usually a piquant dish is paired with a bland one, a sweet with a sour, a salty with a sweet and a wet with dry. The combinations are traditional and have been so far as long as Caviteños remember.

Sarciadong Itlog

Typical sarciado is made of fish but at home my mom usually turned hard boiled egg into sarciado. And here is my attempt to replicate her version.


Ingredients:
hard boiled eggs, sliced into half
tomato, chopped
garlic, minced
white onion, chopped
fish sauce
cooking oil
water
salt and pepper to taste

Procedure:
Saute onion, garlic and tomatoes. Add water, and season with fish sauce. Simmer to boil. Salt and pepper to taste. Pour the sauce over the top of sliced boiled eggs. Let sit for few minutes. Serve with steamed rice.

GENTRI'S BEST's Milk O-Jel

Sweetened carabao milk gulaman with yellow coloring topped with caramel in a cup. It has this melt in your mouth yummy flavor definitely worth a try.

Priced@P20

Where to Buy: Baloy's Bakeshop


They also have gatas ng kalabaw and quesillo

Shobz's Chicken Tonkatsu

Chicken Tonkatsu - Priced @P70

Juicy and soft chicken breast breaded and fried. Paired with flavorful garlicky fried rice with special sauce. 

Baked Wrapped Chicken Kebabs - P90

Chicken Kebabs are juicy but overall the dish is not that yummy. 

Note: Shobz 's delivers around Cavite City for free. Fried rice is a bit oily but they deliver kahit na umuulan.

Ginataang Kuhol

Ginataang Kuhol is a Filipino snail dish cooked in coconut milk wherein kangkong or spinach can be added.

Ingredients:

30 kuhol or snails

2 cups kangkong leaves & stalks

1 cup thick cream (1st Extract)

2 cups thin cream (2nd Extract)

3-4 green pepper

1 medium onion, sliced

4 cloves garlic, minced

2 tbsp minced ginger

bagoong to taste

Procedure:

Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.

In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with bagoong or salt. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Serve immediately.