My first time not to use the pressure cooker. 800 grams of beef shank which I cooked at the lowest setting in the stove for 6 hours.
Recipes, Experiments, Learning, Stories
Dinuguan – Bulacan Style
I am sharing to you this Dinuguan from Mang Edwin’s Carinderia in Baliuag, Bulacan. It is common in Bulacan to add “usbong”, tips, young leaves of Sampaloc to their Dinuguaan just as in Angono they add oregano, in the Visayas ginger or lemon grass is added. In Pampanga, kamias is added.
Merienda Time
Merienda in the province is asking somebody to get you fresh coconuts. Coconuts are classified according to state of maturity or texture of the coconut meat. Siponin (malauhog) best for drinking, pasablayon used in making sweets: bucayo, bucarillos, mature are used for extracting coconut milk or copra. This is determined by knocking on the coconut.
A common picnic or outdoor activity/celebration is called “mamutong”. The group brings milk, sugar and ice and enjoys coconut harvest underneath the shades of these trees.
Koko Buri
Pink Lemonade and Mango Slush
It’s been sometime since I updated this blog. I’m still flexing, stretching my brain to write posts. So please bear with me if my accounts are brief and lacking details. Here’s one of my dinner with two friends last week – Koko Buri in Clark, Pampanga. It’s my second time to eat in this restaurant. My first time, I complained about my rice served too moist (if not watery). But I forgave them because of their good fried chicken.
Their basic fried chicken has a nice crisp crust, juicy bland inside. But it can assumes a different personality/nationality depending on the accompanying soup, glaze, sauce or side dish. They have a variety of alcoholic and non alcoholic drinks.
To get to the place: If you’re driving from Manuel Roxas Highway coming from the Balibago gate of Clark turn left to J Abad Santos Avenue. It’s just beside the May Bank.
Onion Rings with Tartar Sauce (accidentally we found some calamares when it was served to us)
Basic Koko Buri Chicken served with gravy and cole slaw
Morning walk at the beach
Sorry for the long hiatus. I had an extended vacation in the Island of Negros. We live in the coastal town of Binalbagan, near the beach. December to June is fishing season so we have these Fishing Corals (locally it’s called as “Punot”). We get our fish fresh about 30 minutes to an hour after become caught. Fishermen would bring strong acids (vinegar) to cook their fish in their boats “Kinilaw style”.