Posts Tagged ‘filipino food’
One of the awesome dine in restaurant that we discovered here in the city of Cagayan de Oro is the Lokal Grill and Seafoods restaurant. This restaurant serves purely Filipino and local cuisine, just the thing that most Kagay-anons and visitors are looking for. Aside from its Filipino themed menu, the Lokal Grill and Seafood also has a Filipino themed ambiance. The restaurant likewise allows their customers to get exposed to the “sutukil” experience. This means that the customers are allowed to choose any type of seafood and specify how they want it cooked.
Our favorite menus that we ordered are sinigang, kinilaw, grilled tuna belly and their new exotic dish which is the crocodile sisig. Apart from the food and its relaxing ambiance, the Lokal Grill and Seafood restaurant attract all sorts of people due to its affordable prices. Everyone can surely have an enjoyable time at the place which is conveniently located along Corrales Street, this city.
Hubby and I loves to eat street foods. My personal favorites are kwek-kwek, tempura, fish and squid balls, grilled chicken intestines, pork and chicken barbeque while hubby loves to eat proven, balut and gizzard.
A week ago, we dine outside at our favorite chicken ala carte street stall. We ordered these yummy and delicious chicken barbeque, gizzard and chicken intestines paired with hot rice and cold softdrinks.
Some people find these foods disgusting because they probably considered it unhealthy or unsafe but really it is all just unusual. But for us Filipinos who love these foods, it is typical and normal and it is something common that is already a part of our Filipino food and culture.
Hubby cooked a sweet soup dessert called “binignit” for the children’s feeding program that we did in two areas here in our Barangay. This soup is cooked in coconut milk and thickened with milled glutinous rice. It consists a thick mixture of root crops such as sweet potatoes, yautia, taro, jack fruit and sago or tapioca pearls.
The photo above is the colorful sago or tapioca balls. It is traditionally cooked and eaten in various forms. Sago is often produced commercially in the form of pearls. Sago pearls are similar in appearance to tapioca pearls and the two may be used in some dishes. When it is cooked, it became translucent, soft and spongy. Aside from binignit, sago is also a popular cold Filipino drink named as sago’t gulaman.
Yup I was craving for Ginamos the other day so I bought at the wet market and stir fry it with tomatoes. Ginamos as what we call it in Visayan is actually a salted small fish that has been kept for several days. I love eating it with rice, cooked banana (saging saba) and green mango.
Ginamos or Bagoong is made by salting and fermenting the bonnet mouth fish. Bagoong is however an essential ingredient in many curries and sauces. It’s unique and distinct odor is also used as a condiment or as a dipping sauce.