Tuna Grill & Restaurant

tuna grill #Gensan

Yesterday I was looking for a restaurant that serves Diana, a fish I have seen in the fish port 3 months ago. It seems to me that most of bigger fishes are exported to other countries. The ones consumed locally are the fish trimmmings like “panga, belly or buntot”.  A colleague brought me to Tuna Grill.  Luckily, they have a slice (considering that it’s almost 2 pm).  We had it with guso salad – guso seaweeds, onions, tomatoes, gambas and grilled diana.


Gambas #tunagrill #gensan

Grilled Diana #opah

Tuna Grill and Restaurant
Quirino Cor. Osmeña St., General Santos
Tel. 083 -5546680

Culinary Tour of Pampanga

a culinary tour brochure front1

Kuliat Foundation Inc. together with NCCA is organizing a 2 day Culinary tour event as part of the International Museum Day Celebration.  This event will feature Kapampangan food from different regions of Pampanga and lectures.

Here is a glimpse of the Schedule

2:00 pm Start of the tour  Welcome Address . . . Ms Rosalie Naguiat ( President, Kuliat Foundation Inc) Angeles City Museum.
2:30 pm Lecture: Philippine Culinary Traditions by Felice Prudente Sta. Maria
3:30 pm Lecture: Filipino food in the International Market by Claude Tayag

Snack Break

Open Forum/ Panel Discussion
Tour of Center for Kapampangan Studies Museum
Tour of the Museo ning Angeles
Dinner at the Culinarium with Cultural Show

May 16, 2014

8:00 am Tour Sta. Rita Pampanga
9:00 am Tour of the Bêtis Church
10:30 am Lecture: Traditional Kapampangan cooking by Lilian Boromeo
11|30 am Kapampangan Lunch

1:00 pm Depart for Angeles City
1:45 pm Lecture: The history of Kapampangan food and culture (with cooking demo) by Francis Musni

For reservation contact

Kuliat Foundation Inc.
Museo Ning Angeles
Sto. Rosario St. Heritage District
Angeles City
Mobile numbers: 09178046606 or 09432623950
Email: angelesmuseo_kfi@yahoo.com

Squid ink spaghetti

Squid ink spaghetti take 2


I made this Spaghetti one Friday during the start of the lent.  I was craving for “Adobong pusit sa ata” from home.  I was cooking the dish 3 times already that week, changing the ratio and proportions of the ingredients until I can come up with the version that I like.  Sometimes I intentionally do that to understand the interaction of ingredients. I usually make one with sautéed garlic, onions, squid and vinegar. And I would toss some spaghetti into the dish.

For this version I was using garlic, squid (with ink sacs), olive oil. The water from squid would suffice so no need to add water. Cooking is brief and I added rind and juice a lemon. Salt and pepper to taste.

For this version, I added a bechamel but it can do without. Leave me a note if you need a more detailed instruction.