Travel

Sinantolan During harvest season, rinds are squeezed out before cooking to minimize tannin or astringency, followed by the sauté process in spices and bagoong alamang (shrimp paste) before taking a rich bath in freshly squeezed coconut cream. The exquisite cuisine can stand on its own poured of steamed rice. Others add chunks of pork or … Read more

Ensaladang Pako Pako is an indigenous fiddlehead green that grows wild in waterways and forests. In Laguna, crisp sprigs of fresh ferns are laced with vinaigrette dressing, crowned with salted eggs, tomatoes, and onions. Indulge in a refreshing bowl of salad to start a hearty meal at Sulyap Gallery Café, Boutique Hotels & Restaurant. Remember … Read more

Bugok Victoria, Laguna has been a center of duck production. With the abundance of duck eggs, some hatches that do not reach the stage of becoming balut are called “abnoy” or abnormal eggs. With ingenuity and the principle of not wasting food, it has turned into an omelet that resembles a fluffy bibingka named bibingkang … Read more

Minanok Not a chicken dish but made of banana blossoms simmered in spices, vinegar, and charred coconut cream – where the vivid taste resembles the fowl. The “survival dish during the war” is often paired with maruya (banana fritters), which creates a scrumptious experience of biting into something smoked, sweet, and crunchy. In Sta. Cruz … Read more

Kinulob na Itik Did you know that Victoria, Laguna is the duck-raising capital of the Philippines? That makes itik or duck a common fare! A celebrated rendition is the “kinulob na itik.” The term “kinulob” refers to an ancient method of preserving meat by adding salt and sealing it tightly in a clay pot. In … Read more