Rough Groove

A trip to Vigan, 4

Left, okoy deep fried small shrimps, still with shell and formed into cakes bound with flour and eggs and, right, empanada, vegetables, vigan longanisa (native sausage) and egg wrapped in a tortilla is deep fried. These are delicious treats that one can enjoy especially at night at the plaza.

A vendor frying and making her delicacies, left. Right, small bowls of vinegar with minced onions where one can dip the empanada or okoy.

Tinubong is a glutinous race delicacy cooked inside bamboo mixed slivers of coconut allegedly originating from Magsingal, a town further north of Vigan. Its really delicious especially when still hot. The first time I saw this upon my first visit to the place I asked a vendor what it was and the name given to me was durul. That word is akin to the dudol of Jolo, another delicacy the same as this one. I should know since I was able to buy some at the pier in that southern town. Now, I just don’t know how it became tinubong (perhaps, its in the way of cooking) but I’m curious, which is the original? the dudul/tinobong of Magsingal or the dudol in Jolo?

Related posts:

A trip to Vigan, 1
A trip to Vigan, 2
A trip to Vigan, 3
A trip to Vigan, 5
A trip to Vigan, 6

Jollibee’s Super Meal

While passing in Cagayan de Oro a few days ago, I was able to try Jollibee’s latest offering: Super Meal, breakfast edition. Quite filling, better than McDonald’s Big Breakfast at P100 a pack. But the tapa was just too watery for me and really not that good. But then, I’m not a tapa lover.

Durian in Davao

After arriving in Davao this afternoon, what better to start my stay than a trip to one of the durian stands near the hotel? I was walking outside when I chanced upon a stall having different kinds of durian with sidetables. For 30 pesos a kilo, I opted for a good Arancillo variety and enjoyed its delicate pulp!

Aunt Lorna and siopao from Emerald Garden Restaurant

A few weeks ago, my Aunt Lorna was hospitalized due to multiple complications of stage 3 cancer and during that time, we were already depressed and sad that the enevitable would likely happen in a few days. Back in Makati a few days later, my sister Elaine phoned and told me of my aunt’s condition that was deteriorating already. And during the conversation, I was also informed that she likes siopao very much that I told her to tell our aunt that when I’ll get back to Cebu, I’ll bring her the best one from Manila.
Then last 10 September we were able to talk with each other and now she’s recovering at her home.

When I first read in the Philippine Daily Inquirer newspaper about the reputed to be best siopao (steamed chinese buns) in the whole of Metro Manila, I took down the number and address and one day, try this for myself. With my aunt already recovering and a trip back to Cebu two weekends ago, I just remembered my promise to her and in the morning before my flight last 21 September, I went to Emerald Garden Restaurant which is in Roxas Blvd, infront of the US Embassy, second restaurant (there are two Emerald Garden Restaurant a few meters apart from each other).

When I arrived in Cebu that night, I immediately proceeded to my aunt’s house to visit her and was just surprised to see her in high spirits. A very far contrast from the last time I saw her who was just too weary and tired and just want to rest permanently. I gave her two pieces of the siopao that I’m sure she enjoyed very much.

The siopao of Emerald Garden Restaurant is just huge compared with the usual, except that of Ma Mon Luk, North Park as well as another one that I saw in Binondo. Its priced at P60 ($1.20) and really quite heavy. When I opened one, I was just amazed at the fullness of the filling. Just imagine slices of chicken, pork, chinese sausage, ground pork mixture and a slice of salted egg cramped inside a fist sized bun and steamed.
Sure to satisfy a siopao lover!

Trip to Guiuan, 5 - Leyte delicacies

Just right before I boarded the bus for Ormoc, a trip in Tacloban is not compete without the usual moron and binagol delicacies.

Moron, a sticky rice delicacy wrapped in banana leaves and steamed is native to Tacloban and rather oily. It is also found in Ormoc which is a little bit drier compared to the former. I was also told that it is found in Butuan in Mindanao too. What sets this apart from the usual suman delicacies of other Philippine provinces is that it has a choco mixture, right.

Another delicious and sweet delicacy, binagol is made from taro, with a caramelized mixture at the bottom blended with peanuts. A small coconut shell is where the edible parts are placed and then wrapped with banana leaves and bound with a string.

Related posts:

Trip to Guiuan, Samar, 1 - Supercat

Trip to Guiuan, Samar, 2 - On the road