Eighteenth dish: L echon Belly (Roasted Pork Belly) Part 2 In search for best Lechon in Gensan: As what I have mentioned last May 27, the relaunching of Yummy Tummy lechon were opened and that was my latter target. Yet today, I arrived at 12:10pm without any other customers inside. I thought it was a little bigger. The place is way too small it can only occupy a maximum of eight individuals inside without any elbow to elbow crashes (furthermore, they will soon expand according to the owner) and it can be quite hot sometimes because the place were located alongside of the road. Plus be carefull with your tables, because they too dance with your movements.      Actual Lechon Belly when I arrived Photo courtesy of YummyTummy Lechon Without any more fussy details. Let's dig in and find out how Feriz (the owner and the person behind this recipe) did his own touch to their self-proclaimed "first lechon belly" in Gensan. Feriz was born and raise...

Seventeenth dish: Lechon Liempo (Spit-roasted Pork Belly) Traditionally, I grew up in a family who deliberately celebrates each occasions with Lechon as its centerpiece of the feast  (Roasted whole pig -- slowly cooked from the ambers of charcoals 3-5hrs). Primarily, the whole lechon is the most amazing and traditional form of lechon and thus always present in every Filipino festivity compared to other lechon counterpart just like the Lechon kawali  also known as " bagnet " (boiled pork belly then deep fried in a deep frying pan/wok; lit. means "kawali" -- where that name came from), Lechon liempo (Spit-roasted pork belly cooked over from the fire of charcoals in a rotisserie) and lastly the Lechon Belly (cooked over either from charcoal flames or in oven rotisserie) which was the tastiest portion of the swine where all the herbs and spices are all intact and in concenrated form -- while giving it the slow-roasted treatment that results in succulent ...

Sixteenth dish: Sinampalukang Native na Manok ( Native Chicken in Tamarind Broth) Sinigang, as one of the numerous dishes which belongs to the country's National Dish. A hearty Filipino stew with the variation's of either fish, shrimps, beef, pork, and or chicken in sour broth. Depending on regional origins, the sournesss/tartness may vary according to the usage of its indigenous ingredients, such as fruits as the common souring ingredients for this primary flavor and these may came from the following: sampalok (tamarind), batuan (G arcinia binucao) , kamias ( Averrhoa bilimbi) , pineapple, santol (cottonfruit) , bayabas (guava) and calamansi (native lime fruit) to name a few; and the latter addition was watermelon. According to Doreen Gamboa Fernandez a noted Filipino teacher, writer, cultural historian, and scholar who wrote extensively about Philippine theater and Filipino cuisine. Wrotes about an article which regards to the classic Filipino food staple, and some ...

Fourteenth Dish: Grilled Oysters (Inihaw na Talaba) These lovely Oysters, according to their staff came from Iloilo , one of the richest seafood producer in Visayan region aside from its neighbouring City -- the Seafood Capital of the Philippines -- CAPIZ , though not mentioned whichever areas from that City came from. What I am certain about is that they have new deliveries of Oysters between 10am or 6pm everyday. Aside from that, deliveries may vary if they still have stocks in their fridges, 'cause if they don't -- expect their freshest arrival accordingly and relish yourself into this frugal but very delicate food experience to enjoy. A kilogram costs Ph100, averaging from 10 to 15 pieces depending on size. These are cooked three ways which were made available -- Baked Ph150, Blanched Ph125 and Grilled Ph125, but my companions prefer theirs as grilled. Talaba station has become a destination place, and people flock them just for its fresh, succulent and sweet ...

Fifteenth Dish: Pad Thai (Stir fried rice noodles) After this long day to finish my errands, I just love to treat myself and my plan was to search for good quality Pork Sisig then went to FOOD TRIP PLAZA then later arrived at around 4:33 pm, since that Turks' Shawarma wasn't good enough to keep me going. When I reach out onto some stalls, I haven't found any that sure has got some calibre to call this as their specialty; I just nod to few of them who offers this type of dish which is for me a "so-so sisig" (not the best and also not the kind of which that I've been looking for that has some thickener which uses either pork brain, chicken liver, mayonnaise or a combination of which), they are perhaps serving it the classical way. Some of which that I've asked was a cheerful girl staff from YUBABA , typically there are two sisig choices in their menu the "Sizzling Pork Sisig" with two different price range but of the same name -- t...

Thirteenth - Concoctions: Matcha Tea Latte with Red Beans and Pearl Milk Tea As an avid fan of the most oldest and healthier way of drinking tea popularized in Japan called "Matcha". We tried out this Matcha Tea Latte blend and Pearl Milk Tea from Chatime at Veranza Mall with my companion Maggi (my partner). Matcha Tea Latte with Red Beans: »This has a distinctive tea accent (not sure if this is "real matcha"); not the one that I've been looking for and also this comes with slightly bitter aftertaste. »The red beans on the other hand counters the bitterness of the matcha thus creating an earthy, sandy, mushy textural elements which is serendipitously jaw-dropping. It gives bite to the whole concoctional refreshment which is surprisingly delicious! Overall, very clean and straightforward. Never in my life that this would become a brilliant combination from two different categories in which a green tea were best paired with beans. 😅...