Being a fan of sisig since college I wanted to get a taste from the origin of sisig at the culinary heart of Central Luzon. Our first stop in the mini food tour was NathanielS Restaurant at the San Fernando intersection.
We ordered palabok, siomai, siopao, lumpia, halo-halo, and buko pandan juice. Goldilocks would be put to shame at how tasty and refreshing these were!
First off was the palabok. A favorite afternoon snack among Filipinos, the palabok is composed of softenedbihon noodles wit... Continue reading ...
Lumanog Guitar
The Lumanog name is synonymous with Philippine made acoustic guitars. As far as I can remember, when someone in the family wanted an acoustic guitar the reply is always to “get a Lumanog” coz “it’s the best”. And since the family hails from Pampanga, everyone knows where the best of the best Lumanog guitars can be found – at the hub of guitar and music instrument shops all bearing the name Lumanog in San Anton, Guagua, Pampanga. Authentic Lumanog acoustic guitars at ROMY LUMANOG gui... Continue reading ...
The Town of Mexico, Pampanga
Posted by balenpampanga on Monday, March 28, 2011,
In :
Pampanga
The Town of Mexico, Pampanga by Alejandro S. Camiling, CPA with Teresita Z. Camiling, BSE, MA The town of Masicu which might have derived its name from an exotic fruit tree called Sicu or Chico or as other historians wrote that it was named so because of the great abundance of water within the settlement, is situated on the eastern side of the capital town of San Fernando. Masicu used to include in its geographical jurisdiction some areas of San Fernando and Angeles before these metropolitan a... | Continue reading ...
Pochero
Pochero is a traditional Spanish dish that has been adapted by Filipinos and is usually served to guests on special occasions. A true blue pochero has about a million ingredients and take a few hours to simmer. Here is my simple but equally sumptuous version:
Beef Pochero Ingredients: 2-3 large beef shanks 1 kilo beef pochero cut (you can use beef ribs) 1-2 chorizo de bilbao, sliced 1 can garbanzo beans, skins removed 1 large onion, chopped 1 head garlic, chopped 3 tomatoes, chopped Olive oil 1 pack tom... Continue reading ...
LA Bakeshop’s Famous Cheesebread
After NathanielS Restaurant we went to the city center where the public market, cathedral, and government offices are located. The City of San Fernando is the cultural center of Region III (Central Luzon).
Our food stop at the city center would be LA Bakeshop which is located in the public market (palengke). Dubbed “Home of the Original Cheesebread” the bakeshop kind of blends in with the neighboring stalls so you’ll have to look closely.
Now, onto the cheesebread!
Cheesebread (Php 3.00 ... Continue reading ...
Halo-Halo
Halo-HaloSummer is fast approaching and the best way to beat the heat is to eat Halo-Halo. Halo-halo (Mix in English) is a popular Filipino cold dessert that is a mixture of shaved ice and milk to which are added various fruits and boiled beans, and served in a tall glass or a bowl. Ingredients: * Evaporated Milk * Sugar * Banana - Saba (Caramelized) * Palm fruit or Kaong * Coconut sport or Macapuno * Jackfruit or Langka * Kidney Beans - Boiled and caramelized * Sago - Caramelized * Nata de coco * Purple... Continue reading ...
Sisig, the ultimate pulutan
Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.
Different orders of sisig come in pork,... Continue reading ...
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About Me
A province of the Philippines located in the Central Luzon region.
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