Driving Your Appetite Up North?

Driving up North of Manila is such a breeze, with the widened NLEX and newly built SCTEX. Some say the journey is more enjoyable than the destination - true or false?

Hint: sumptuous stop overs.

CHICKEN TINUPIG in Tarlac

For all the angst you'd like to throw against the tacsiyapo wall, you might as well skip the fresh fish dish and eat a whole chicken! Isdaan, a floating restaurant based in Gerona, Tarlac run by the Bakahan At Manukan chain of restaurants, has something to crow about - Chicken Tinupig. A fresh "palengke-45" chicken marinated in coconut milk and brushed with a thick soy-and-chilli-based marinade is roasted over charcoal, luring even the most oblivious customer to its wings. It is served covered with banana leaves, similar to the Rice Tinupig (Roasted Rice Cake) offered in the streets of Pangasinan.

This comes best with a tiny pot of rice steamed with pandan and a helping of Okra and Ampalaya sauteed in shrimp paste (bagoong).

PIZZA ILOKANA in La Union

White Grecian-inspired hotel rooms overlooking the pristine South China Sea make a fantastic getaway. Plunge into the inviting swimming pool of Thunderbird Resort and grab a bite of pizza after a few laps. The heat is on!

The thin-crust pizza is baked a la pugon style, with the burnt edges bearing that crusty contrast to the soft white crust, the oozing cheese, onions, and the best part - chunks of Vigan longganiza. Set aside your usual pepperoni & cheese pizza for the Ilokano inspired pizza.

Drink it up with a fresh watermelon shake then head back to the pool for another lap. It's a free-style summer!

CRISPY PATA BINAGOONGAN in Pangasinan

So you think Crispy Pata can give you a heart attack? Then get a by-pass after tasting this deadly but undeniably delicious Crispy Pata Binagoongan at Dagupena, rumored as former President Gloria Macapagal Arroyo's favorite restaurant in Pangasinan. Deep fried pork thigh, re-cooked in shrimp paste and chopped fresh native tomato makes one's heart skip a beat - out of sheer enjoyment and...fear of death. (For the less brave of heart, there is the usual plain deep-fried Crispy Pata.)

To offset your fear of death, order the pride of Pangasinan - Bangus. The grilled milkfish is certainly fresh - with flesh so soft and chewy, it almost melts in your mouth. This is a prescribed antidote to the Crispy Pata Binagoongan cardiac arrest.

Signed,

the Tongue Traveler

Lennon Juice

If you thought that the Lennons left a footprint only in the music world, think again.

The union of John Lennon and Yoko Ono was not merely an inspiration for the song entitled "The Ballad of John and Yoko" which was the last #1 single in the UK chart but also a trend setter in the arena of love: Eurasian marriages.

There is just something interesting in mixed marriages, the blending of the East and the West. It concocts cocktails of creativity that put the whole world in stupor. Take for example, John and Yoko's Bed-in for Peace campaign. What could have inspired this couple to use "bed scenes" as a jumping board for a peace campaign?

John and Yoko can be an inspiration to many, including restaurateurs. Take for example, John And Yoko in Greenbelt 5, Makati.

The Japanese sushi presented in this cyber-chic restaurant, with interiors seemingly inspired by eclectic restos in Soho, New York and shades of red that appear to arise from the Nippon flag, give that feeling of being in the WEast - neither West nor East but somewhere in between. It is an enclave unknown to man yet a mystery wanting to be uncovered. It lures the taste buds and beckons passers by to come and experience this ethereal Japanese dining experience.

A must-try is the New York Fried Maki (see second photo above). This is so Soho!!! The sheet-thin crunch of the batter-coated nori wrapper around the sumptuous sushi can give the mouth a sensei-tion like no other. Another favorite is their Tuna Salad - the right lightness and the subtle crunch to start off a fabulous dinner. End it with the signature John And Yoko Blue Iced Tea and Red Iced Tea...and be inspired with the creative Lennon juice!

Mary Had a Little Lamb, a Little Salmon...and a Little of Everything

I do not blame Mary. Who can resist a buffet table consisting of Grilled Lamb Spareribs, Salmon Carpaccio, Mango Tapioca, and so much more? Add to that a tiny corner for freshly cooked pasta with a sauce of your own choice: pesto, pomodoro, and carbonara. And of course, the wine!

Chef's Quarter, located at the 3rd level of SM Megamall Atrium, is definitely Mary's own palace of hidden wealth: a luxury of Western-infused dishes. Her own version of Open Sesame: dialing (63 2) 706-5336 for reservations.

The lamb spareribs are baked to perfection, with just enough tasteful grease to match the delectable meat. The Salmon Carpaccio is a must-try, with capers that add a sour note to the Salmon in a way that's very light and delightful. And the Mango tapioca - unforgettable! There are real sliced Mangoes with soft gel-like tapioca covered with a light syrup.

In one sitting, Mary can devour all the go, grow, and glow foods she can ever need! If she were only a man with a fiery temper, she would evolve into the Incredible Hulk in less than a minute. Or if she were a robot, she would be the tallest among the Transformers.

There is something about Mary - an innate desire to enjoy a feast ever so discreetly, with frequent visits to the buffet table using tiny plates, sashaying in her above-the-knee dress fitting her figure. One would wonder - where does all that food go?

And the question in one's mind really is...why is she not fat?

Here is a multiple choice.

1. Xenical.
2. Marie France.
3. Dr. Vicky Belo.
4. Lesofat.
5. Slimfast.
6. Herbalife.
7. Fitness First.
8. Slimmers World.
9. Post-Buffet Starvation Program
10. Walk.

Whatever she uses or does prior to, during, or after feasting on a mouth-watering buffet like the one in Chef's Quarter, nobody knows for sure.

One thing is certain - Mary has had and will continue to have a little of everything.

At wherelse but...Chef's Quarter.

Pineapple for the People

Dole and Del Monte are among the top agricultural companies in the Philippines. 

Dole employs approximately 5,700 regular employees, most of whom work in the farm in Mindanao, one of the three largest islands in the Philippines.  Dole implements social programs that provide schooling for the children of the employees, hospital and health care for employees, and wages and benefits above government requirements.  

Del Monte has a work force of over 3,000 employees, most of whom reside in the community surrounding the farm.  Del Monte also set up the Del Monte Foundation, Inc that helps promote the social responsibility of the company for its employees and their families.  

This is very valuable, especially in poverty-stricken areas in Mindanao. 

Know that a diet rich in pineapples, whether Dole or Del Monte, helps almost 10,000 families lead better lives.  

Barbeque Anyhow

There's something about white water rafting and kayaking that keep me hooked.

The roaring waves and ice-cold water, the adrenalin rush, the splendor and beauty of the mountain ranges of Cordillera and Sierra Madre - the trip is packed with so much adventure that I get hungry for more...food.

And this is why outdoor grill tops my list of favorites. Locally called inihaw or sinugba (grilled or barbecued meat or fish), it is served with steamed rice and sauce made of soy sauce, mid-sized lime, and vinegar. Salted egg mixed with chopped tomatoes immersed in vinegar make an excellent accompaniment to inihaw.

In the Philippines, inihaw or sinugba is a popular fare across the different regions. There are several types of inihaw, more than one can possibly imagine:

Inihaw na liempo (Grilled Spareribs)

Inihaw na porkchop (Grilled Porkchop)

Inihaw na tilapia (Grilled Tilapia)

Inihaw na panga ng tuna (Grilled Jaw of Tuna)

Inihaw na tiyan ng tuna (Grilled Tuna Belly)

Inihaw na bangus (Grilled Milk Fish)

Inihaw na pusit (Grilled Squid)

Inihaw na tulya (Grilled Oysters)

Inihaw na tahong (Grilled Mussels)

Pork Barbeque

Chicken Barbeque

Chicken Inato (Local Chicken Barbeque from Cebu)

Chicken Inasal (Chicken Barbeque from Iloilo/Bacolod)

And the list goes on and on...

A popular joke in town is - "How would you like your barbecue done?"

Answer - "Anyhow." (Which sounds similar to inihaw)

Thermometer for Hot Food: Thailand

My favorite chili fried chicken burger is KFC Zinger.  This is the sandwich version of the hot & spicy KFC fried chicken. I wanted to try it in the "hot" capital of Southeast Asia:  Thailand. 

Five bites into the Thai Zinger, and I was teary-eyed. My hunch is that KFC Thailand changed the formula.  They must have added 200% more cayenne pepper into the batter to suit the palette of their Thai customers.  Thai customers have an apparent addiction to chili pepper; even the French Fries come with ketchup AND CHILI SAUCE!  

But hot stuff do not just make us cry.  Spicy foods have health benefits, springing from capsaicin, a chemical found in the veins of peppers. 

Capsaicin can help alleviate the pain or arrest the symptoms of the following: 

1. Arthritis

2. Sleep Disorder 

3. Depression

4. Cancer

5. Ulcer

6. Sinusitis/Sinus Headaches

7. Alzheimer's Disease

8. Muscle Pain

9. Sore Throat/Flu

10. Migraine

Peppers are rich in vitamin A, C, and beta carotene.  It is also low in fat and cholesterol and seems to help people lose weight by absorbing the fat and burning calories faster. 

Now, that gives KFC Thailand Zinger a real zing!

 

Chopstiquette: Dos and Don'ts with Chopsticks

During a day-tour in Hong Kong, I sat across a Swiss couple who grew up speaking German and learned English at a university.  We were seated in the same table for lunch.  The server passed by, offering chopsticks to the diners.  "Chopsticks? Chopsticks?"  she asked. With her thick accent, it sounded more like "tsa-stee, tsa-stee" and left the Swiss couple bewildered. 

The Swiss couple held their chopsticks and asked if "chopsticks" is an English word.  I said, "Yes, and it comes from two words: 'chop' and 'sticks'.  Chopsticks.  It just sounded different from the way the lady said it because...well maybe her mollars were missing, I don't know."

So, here's a brief orientation on how to use chopsticks as helpful tools for dimsum, noodles, sushi, etc.  and not as weapons of mass destruction: 

1. DO NOT PIERCE dimsum or dumplings or sushi. Always use the chopsticks to pick up the food. 

2. DO NOT POINT to your colleague with chopsticks unless you intentionally want to blind another person out of sheer cruelty. 

3. DO NOT WAVE chopsticks in the air or spin them like ballpens.  They might just fly to the shark's fin soup in the next table, and you'll wind up paying for the check in the other table as well. 

4.  DO NOT USE CHOPSTICKS as a serving spoon.  If you ordered food for sharing, ask the server for a serving spoon or extra chopsticks. 

5.  PLACE THE CHOPSTICKS on the chopsticks holder after the meal or during breaks. 

When in doubt, simply ask for spoon and fork.