Escuela Pia is an old structure in the city of Taal that used to be an educational institution during the Spanish Era. It stands near to another historical site which I’ll be blogging on upcoming posts, the Basilica of San Martin de Tours. Nowadays, Escuela Pia serves as a cultural center in Taal, Batangas.

It was a Carnation-filled buffet lunch. The people in charge of the food said that everything had a Carnation condensed milk or evaporated milk within each recipe. I feasted on different dishes from chicken, pork and fish.

My favorite dish from that lunch was the Pork Tapa. It had a salty kick into it but it really compliments the milky and considerably sweet vegetable sidedish reminiscent to a mix or Tinola and Pinakbet flavor. I think I had too much of the tapa because it was really good. It looks like chopped grilled pork on the picture but it’s really a well-marinated pork dish that was finely cooked to toasted perfection. Something I’m just curious about the dish was the incorporation of a Carnation product into it. My tastebuds were not able to taste any mark either the condensed or evaporated Carnation milk in this dish.

Another notable dish from that lunch as the Chicken and Pork Adobong Puti. It was my first time to encounter such dish. Unlike the contemporary Adobo dishes, there wasn’t any soy sauce put into the dish, hence it’s not dark in appearance. I was actually fascinated on how the taste was faithful to the soysauce-filled Adobo dishes. I have to apologize though, I don’t have the answer to how the recipe was concocted and to taste as such. The answer could probably be found in Appetite Magazines next issue about the food in Taal, Batangas.

I was also able to have a creamy and a little sour Bangus dish. I can’t note anything much to the dish but it’s sauce. With a fish like Bangus to have a good and moist texture, a creamy and sour sauce made possible by the Kamias fruit was a great concoction for the dish. With the Bangus, I can’t really say more about something that stands out but the sauce was great.

I did also consume somewhat a huge version of Spanish Style Sardines. It tasted like a big salted fish. I did describe the dish in my own way that it was like a Tuna Tapa if such existed. I wasn’t able to note something more to this dish as I enjoyed the previous Bangus dish.

As for dessert, I had options to consume Filipino Desserts such as the Biko (rice cake with caramel toppings) , Bukayo (simmered sweet coconut strips in brown sugar) and the Champorado (weet chocolate rice porridge). I chose the Champorado with three scoops of Langka Ice Cream and Carnation Evap to close off my buffet lunch an Escuela Pia. I did enjoy that dessert and the people in Taal did really make great and cacao-filled Champorado.

I would like to thank the hospitality of the people in Taal and Escuela Pia who took care of all the recipes and the preparation of a wonderful Carnation-filled lunch. I really did enjoy the dishes and I would like to know the recipe behind the Pork Tapa…hehehe.

%%A Carnation-filled Lunch at Escuela Pia%% is a post from: Patay Gutom

I ended the last post with the journey to my memories of General Santos. The beautiful coastline that is Saranggani Bay reminds me of the LA coastline. (FACT: It was built by the US to mimic indeed the LA coastline) For a place stricken with so much conflict and strife, where war and holy battles be it justified or not is present, General Santos is beautiful place. Just in time, the 4 main courses were served.

Sinigang na Tuna or Soured Tuna Fish Soup. This dish was great. It reminded me a lot of Sinigang na Salmon. In contrast to Salmon, the meat of the tuna is firmer. I really liked this dish probably because of my preference of Tuna.

Fish Roulade w/ Garlic
The word Roulade originates from the French word “rouler” meaning “to roll”. Typically , a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick or metal skewer, piece of string or spinach. The roulade is then sliced into rounds and served.

Pork Binagoongan
Although Pork Binagoongan is not a well known General Santos specialty the way the pork was cooked was just perfect. Tender and juicy while remaining succulent. The binagoong used also was a specialty of Chef Kring.

The Tuna Panga was one of the best I’ve ever tasted. Really fresh and the meat was tender and juicy. Chef Kring reveals her secret when I poked and prodded her for the secret to having my tuna taste this way. Ready for the secret? Never scrimp on the ingredients. If you can get the freshest, albeit the cost being a bit higher do so. In the end the taste will be the final equalizer.

%%The Pride of GenSan (2 of 3)%% is a post from: Patay Gutom

General Santos City is well known for being the home of the People’s Champ, Manny Pacquaio. But for foodie’s like me, General Santos City means so much more. Bordering the line between Saranggani Province and South Cotabato, here lies a burgeoning city where rural life meets urban life.

GenSan as it is more commonly referred to is a sort of melting pot of Luzon and the Visasayas. I was in GenSan only last May and let me tell you I enjoyed the food so much that I wanted to return purely for the food if not for the view. General Santos had indeed the freshest seafood you could want. Straight from Saranggani Bay, the Tuna is absolutely divine to be eaten with fresh fruit shakes. I am getting hungry just writing and recounting my visit. Chef Chriselda “Kring” Macion of Marasa Grill promised to take me back via the food she had prepared for us. I told her she had a tall task indeed!

A little background about our Chef today. Chef Chriselda Macion, Kring as she is fondly called by her friends and peers, is from Marasa Grill right at the heart of GenSan.(Marasa means masarap or delicious in english) She holds a B.S. Hotel and Restaurant Management degree from St.Paul’s College, Quezon City. Right after graduation she wanted to come back to her hometown and be of service to her community. She spent 8 long years working in the hotel industry, and after learning the ropes decided to open her own little restaurant right in her family’s garage. From a small 24-seating restaurant it grew in to a 60-seating restaurant not to mention the airconditioned function room which can hold 50 people in the adjacent area. She then decided to finally continue her studies and studied under TESDA to get the title Chef. She is a definite authority figure when it comes to General Santos cuisine.

Now Unto The Food:

First up appetizers:

Kinilaw na Tuna (Tuna soaked in Strong Vinegar and allowed to “cook”)

Not to be biased, but I love this dish. I am a big fan of making dishes in Kilawin and this is definitely on the top of list. The juicy-ness of sashimi as well as the freshness of the fish is complimented with the strong taste of vinegar. How can you say stop after a couple of spoonfulls??

Kinilaw na Dilis sa Gata (Long Jawed Anchovy “cooked” in vinegar and coconut milk)

I also am a big fan of this fish. But if you are not a fan of anchovies in the first place better to steer clear of this dish.Last up for the appetizers straight from GenSan is:

Eggplant Salad

I am not a big fan of eggplant. So I did not try this. But based on how it looks, I think its quite good. Reminds me of ensalada. After tasting the appetizers, I knew the journey had begun. Memories from my General Santos trip slowly came back. It seemed like it was such a long time ago. And here I am again eating the same food. This was a good start. Chef Kring certainly is living up to her promise. I was excited as the waiters brought more and more food out. I knew it was going to be a tiring trip down memory lane.

And I was ready.
Cafe Jeepney offers a FREE buffet meal for a fifth person for every group of four buffet-paying adults. Diners get a chance to participate in the hotel’s 40th Anniversary Grand Raffle for every P4000 in a single recipet at the restaurant. Prizes at stake are a Princess Cruise for two to Alaska or the Mexican Riviera or the Caribbean and two round trip tickets from Manila to any European destination c/o KLM airlines.

Aside from the appetizers mentioned above Cafe Jeepney offers some unique concoctions of their own.

Shrimp Shot Pasta

Carbonara Shot

Can I just say that the bacon bits here were cooked to perfection! This is how bacon should taste like. Both crunchy and salty and yet tastes so good!

3 Cheese and Crackers

You may call Cafe Jeepney at 793-7000 for reservations

You may see more of Carlos‘ articles on Foodie Manila

%%The Pride of General Santos City (1 of 3)%% is a post from: Patay Gutom

We were really hungry. We were surprised when we saw the room reserved by the boss. There’s this big videoke TV, billiards pool, five sofas and yep yep yep! the buffet table!

Madz, Jehzeel and I literally drank more than ten cans of coke and at least three glasses of iced tea. Whew!

The patay gutoms stayed there from 7:30PM to 3AM. Consumable pa yung food. Can you imagine how full we were? hehe.

We really had a great time – good food, good place, good company and more food hehe till next time!

%%Patay Gutom in Centerstage%% is a post from: Patay Gutom

Mga Patay Gutom after their gastronomic buffet breakfast at Paul Calvin’s Deli!

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%%Patay Gutom visits Paul Calvin’s Deli%% is a post from: Patay Gutom