food trip, musings

vahay kuvo part 2

ever since we did our marketing at marikina the other week, carlo and i have carefully documented the meals we produced and ate. apparently we still had to hit the neighborhood grocery for more items like cans of milk or some other ingredients not found at the public market. out of the stash of food we got here were the dishes carlo cooked and we both plated for instagraming (@luningninggerzi) :

DAY 1

that evening coming back from the market, this was the first we prepared. mussells with carrots and napa/chinese cabbage. instead of rice, we have sweet potatoes.

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DAY 2

lunch was fried big-bellied round scad (galunggong) with a bed of veggies consisting of baked sweet potatoes in basil, muscovado, honey, and blackbean sauce. dipping sauce is iloko vinegar.

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dinner was shared with tita tems (who doesnt go home for lunch). we had red snapper (maya-maya) steamed in lemongrass and other aromatics and seasoned with tamarind (sinigang) powder). since we used the small oven toaster, the fish was split in two and curiously, the head part’s drippings tasted differently than the tail part (the former was tasted like the ocean and the latter’s taste was more subdued). on the side we had a salad of boiled leaves of the sweet potato (camote tops) and fresh tomatoes, onions, in a sweet-sour vinegar sauce. there were also eggplants (boiled) paired with bagoong balayan (a kind of fish sauce) with calamondi. no rice tonight.

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carlo also proceeded to make his own chili sauce by chopping up sili labuyo, green chilis, and peppercorns. toasted the garlic in oil then cooked the chilis into it. sesame oil was added later on.

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DAY 3

lunch was just omelette and whole wheat bread. no photo. forgot. lol.

dinner was mantis shrimp (alupihang dagat) cooked in garlic and butter. on the side were sauteed veggies in peanut sauce (using local peanut butter. yum). i prefer to call these shrimps aliens because i think shrimps are of alien descent.

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here is the photo of how i plated the alupihang dagat. so crazy.

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DAY 4

lunch was blanched cabbage heads and tomatoes dipped in bagoong, calamansi, and sili, and eaten with hands. we also had fried galunggong and fried brown rice. galunggong had a sukang iloko dipping sauce.

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dinner was adobong manok, cooked for hours. adobong mother and child, as per carlo, this adobo was served with hard-boiled egg plus boiled squash and sweet potatoes. ripe cantaloupe for dessert.

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DAY 5

last lunch was stir-fried vegetables with an awesome plate of fried squid. dipping sauce is iligan’s pinakurat, the best vinegar in the world!

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we had to add a few more items purchased in the neighborhood grocery to supplement what we got from the market. this would amount to maybe another thousand pesos. our initial Php 940 plus about a thousand pesos, divided into more or less 8 dishes would amount to Php 242.50 per meal with 2 or 3 people sharing the whole meal. still awesome!

im sharing this because we do have fun preparing these dishes and eating them! im hoping to inspire others also who cannot escape the clutches of fast food. maybe for others as well, you should realize you dont have to spend so much to eat better. give a little bit of time to cooking and it will reward you. the greatest chef in the world, gusteau, does believe, “anyone can cook.” and while i dont do the cooking, i do the dishes and that’s still a noble chore. lol. cheers and have fun!

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food trip, interior design, travel

the yoghurt house

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one of the charming places we’ve gone to in sagada is the yoghurt house. famous for the quaint interiors and their home-made yoghurt, this resto is included in trip advisory’s roster of go-to places in the area. the banana strawberry jam and granola yoghurt is a winner but their pasta selections were also worth the trip. they do use ordinary cheese instead of parmesan, something that is very hard to have in the area so generally it’s forgivable. also try the beef dishes and their open-faced sandwiches.

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the room temp yoghurt with their ginger and lemongrass pandan teas make an interesting combination

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the mushroom and cheese pasta 😉 awesome!

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the interiors on the ground floor. you can see nanay on the lower left making yoghurt early that morning.

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the interiors at the 2nd floor at night

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a lot of foreign tourists were dining and drinking at yoghurt on the few times we were there. definitely one of our favorites in sagada. and the dogs there are gorgeous 😉

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filmmaking, food trip, movies, musings

Food and Art Part 1

Last week we had an interestingly artsy fartsy series of events we didnt see coming.

On february 7, thursday night, bianca balbuena, production manager and assistant director in some of jerrold tarog’s films and now producer for pepe diokno’s latest project, in which i and carlo are a part of, invited us to a screening at the UP of her recent producing stint off cinema one originals festival, ABERYA, starring will devaugn, mercedes cabral, iwa moto, and best supporting actor, nicholas varela, a sound recordist in real life and the ex-boyfriend of bianca. long sentence, i know.

We got to the UP early so we had dinner across the street from the theater at the ROC. awesome food and interiors. Loving the high ceiling, especially.

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Clockwise from top left is tomato soup, bicol express bagnet, awesome herbed tomato and garlic roll up pizza and a beef stew (very good).
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ABERYA was written and directed by christian linaban who hails from cebu. I would have enjoyed the film more if the sound were better during the screening. The film lost a lot of the mood and atmosphere to draw its audience into the world of love, sex, video scandals, designer drugs and circumstance. I learn later on that Pepe diokno had previously tweeted saying the film had the best sound design there is hence, it explained why i couldnt immerse myself into the film. Maybe i can catch it again in a better theater, which makes it also imperative that the UP film center (now called the UP film institute, but im old like that) must really upgrade its sound system, acoustics and put in a better and permanent digital projector.

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food trip, musings

Rocci Chocolate Kitchen

Our favorite preshoot dinner tradition is eating bagnet at Stoops in malugay street, Makati. Fat and full one night, we noticed a new cafe in the strip 2 shops down from Stoops. Glad we decided to stop by!

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The interiors in that small space was quaint but modern. The belgian chocolate wafer biscuits were really good that we decided to stop and have those with coffee before heading home.

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The chocolate bars they had available were also amazing. so far, we’ve tried the  decadent brownies: cookie dough (topped with chocolate chunks on a moist brownie made with dark belgian chocloate) and dark chocolate (dark belgian chocolate baked in rich brownie and topped with walnuts). Kada kagat napapa-wow kami ü We loved their selections. Took a photo of their coffee and hot chocolate menu.

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They had little red notebooks on the tables where guests could write a greeting or a short rave review. I decided to leave a sketch 😉 yey!

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Rocci Chocolate Kitchen is located at the Zone strip, malugay st corner buendia, Makati. Tel No 840-2085.

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