PinoyCravings.com

Mami is not anything new for Pinoys, in fact Pares or Mami houses are scattered along the streets of Manila.

Jonas Special Mami

While completing my Christmas shopping, I chanced upon a Mami house at SM San Lazaro named Jonas. I got curious because th restaurant is always full packed, so I decided to try it. The Mami house only offers a few dishes unlike others who also offers rice toppings. Aside from their famous Pares, they also offer Mami, Siomai, Siopao, lumpiang shanghai and some desserts. I tried their Mami with Siomai, beef and Wonton toppings paired with their Asado Siopao…  I love it:) Read the rest of this entry →

I was never an Indie film lover or some sort but since my fellow night crawlers; Laise and Lara convinced me to join them at Cubao-X for dinner, I found my right foot roaming the artist’s hub. After being overwhelmed with pre-war cameras in an antique shop in the area, we finally decided to eat and look for an interesting restaurant in the place.

Mogwai in Cubao-X

Cubao X has been known as an artistic venue for music lovers, fasionistas, photographers, film producers and antique lovers. Though most of the buildings are considered run-down, they were able to revive the place with fantastic collection of paintings, clothing’s, music, movies and antiques. Read the rest of this entry →

Asians are known for our love for rice, spices and good food. This is why Asia will always be recognized as the continent of spices which explains why the majority of exotic dishes are found in Asian countries like Malaysia, Thailand, The Philippines, Indonesia and Vietnam. Food ingredients in most South East Asian countries commonly include coconut milk, lemon grass, pepper, sugar, basil, fish and shrimp paste and several kinds of chili. The rich culture and traditions in South East Asia adds flavor to its unique culinary offerings.

Nasi Goreng

Treat yourself! Penang Hill will take you on a different culinary experience as they offer a unique taste of Asia. The restaurant features a selection of Indian, Chinese, Malaysian, Singaporean to spicy Thai gastronomical delights. Read the rest of this entry →

Bacoor may be known for its rich history and Philippine revolutionary legacies, but it is also known for at least two culinary specialties - tahong talaba and halo-halo!

Adobong Tahong in Bottle

Bacoor’s shores abound with mussels and oysters (tahong at talaba). Manila chefs and food enthusiasts do not mind trekking to Bacoor to get their supply of sweet, safe and fresh oysters and mussels. Read the rest of this entry →

Serving Ham in the table during Christmas eve has been part of Filipino Christmas tradition. Just like setting up and decorating Christmas tree, buying or cooking ham will always complete Pinoy’s Noche Buena.

Christmas Ham

Christmas Ham is said to have come from a Norse pagan tradition of yuletide celebration. It is also called Yule Ham - a traditional dish associated with modern Christmas. The tradition is suggested to have began amongst the Germanic peoples as a tribute to Freyr, a god in Germanic Paganism associated with boars, harvest and fertility. Read the rest of this entry →

It was my last day and last meal on the island since I had an early afternoon flight back to Manila. After having breakfast in Cafe del Sol, I went back to the hotel to freshen up and to finish packing my belongings as well. I must correct my previous assumption that the majority of restaurants in D’Mall area all offering Pasta, Fried Chicken and Coffee haha. I told myself that I should try something different before I leave the island… and Guess What it was? … Fish and Chips (LOL). It may sound funny but I haven’t tried eating fish and chips yet that’s why I included FishBar in my itinerary.

Beer Batter Fish and Chips

It’s not the choice of food to eat while on a calorie-controlled diet or weight watching but since It was my last day… I would rather drop the weight watching thing and enjoy the food instead. Read the rest of this entry →

True to its mandate to provide nutritious and delicious but cheaper bread, the Food and Nutrition Research Institute (FNRI) of the Department of Science and Technology (DOST) in partnership with DOST Region 10, Provincial Science and Technology Center (PSTC)-Misamis Oriental and Señor Ruben’s Bakeshop will be launching the “nutritious pandesal and other squash supplemented bread.”

The launching of the first bakeshop in Region 10 that offers “pandesal with squash” will be on December 6, 2008 at Señor Ruben’s Bakeshop branch in Angel Chavez Commercial Complex, Cogon Market, Cagayan de Oro City.

“Pandesal,” according to Cecilia A. Aca-ac, PSTC-Misamis Oriental Director, is a type of bread which is a common part of the Filipino breakfast and is accepted by all classes of consumers.

However, she said that the competitive advantage of “pandesal with squash” is its better nutritive value. Read the rest of this entry →