Bulacan Food Trip
Friday, November 24, 2006
After several months of planning, correspondence, emails, phone calls. We finally pushed through with the long overdue bulacan food trip. We scheduled this trip last September but a few days before our trip was the Typhoon Milenyo.
It all started when Market man, wrote about minatamis na santol in his blog. It lead our e-group to discuss (and drool) about the process of doing this treat. And it lead to us to discuss the other minatamis, food spots in Bulacan. This day we were set to explore and taste what we been talking about ginataan na pinipig. It's a treat that is prepared during the fiesta in Plaridel.
Our Meeting place was Mcdonalds Greenhills. We only had drinks to prepare ourselves to an eat all day experience. Ready for the adventure is Nancy Lumen Reyes (editor of Cook Magazine), Nathan Lim, Paing Lim Soon (of North Park group of restaurants). Also guiding us Rolly Sacdalan and wife Mia.
Our First stop is the Garcia-Sacdalan home, makers of the famed sacdalan longganisa
They prepared us a very nice breakfast. Assorted kakanin, puto, dinuguan, lumpia, etc. Goto was really loaded with meat. The Bocchi was from the neighbors.
How to make the famous longganisa
Tita Mely showed us how.
One of the challenging things to learn was to tie the loose ends
This is video. Tita Mely is teaching Ms Nancy
Next Stop: Plaridel Public Market
Pig Intestines cleaned, eventually these are used as casing of longanisa.
Typical plaridel longganisa.
3rd stop: Lunch at the Castillo residence
This is the panoramic view of our Lunch. Everything was special.
Fresh Lumpia was made by Umpay
Sinampalukang manok. You can click to see the bigger picture. Rice grains are usually added to chicken blood during slaughter. These are included in the dish.
We also had kare kare and lechon kawali.
Fruit Salad - made with fruit coctail and apple crunchy apples. To make the sauce. Tita Nora uses egg yolks and a can of evaporated milk. Thickened in a double boiler and condensed milk is added. Creamy yet not so sweet.
Minatamis na Kamatis
To make the minatamis na kamatis. Choose the green unripe tomatoes. Blanch in hot water to remove skin. Make a hole and remove the seeds, soak half day in water with "apog". Wash and cook in sugar solution.
Minatamis na Kamias
Tita Nora Demonstrated how minatamis na kamias is prepared.
You need need to prick the kamias sevral times with a fork
Squeeze out the juice from the fruit. This will be soaked in calcium carbonate solution for half day; cooked in sugar solution.
Ginataaang Pinipig -
This how it would look like without the coconut milk
Freshly Squeeze Coconut milk from 6 nuts (unadulterated)
Newly harvested Pinipig (from Nueva Ecija)
Cubed cooked gabi
Wedges of Chico fruit
Fresh buko Strings
Soak pinipig in freshly squeeze unadulterated coconut milk.
Add cubed cooked gabi, Wedges of Chico fruit, buco strings
sugar (to taste). Chill with Ice. Serve within 2 hours.
Nathan Lim on Lanai (painting of Joseph Castillo - Background)
Tita Nora de la Pena (Nora Daza of BUlacan)
Cousins pose for Cook Magazine
Last Stop - Side Trip in Sta. Maria
Pasalubong expedition (Sta. Maria) – Sampled Chicharon in Dolores (after Shell gas station on the right side. We went further inside to check the salted eggs and balut factory. We were back in Manila by 5 pm.
posted by wyatt @ 10:03 AM,
- At 11/26/2006 10:41 PM, Adobo Queen said...
Hi Wyatt...it is only at this time when most of us will be visiting your blogspot on Plaridel. Thanks si much for posting the photos and your commentaries...you are a big contribution to the e-group.
Guys in the group - the trip is what I would consider as an oral interview and research into the real thing...this type of coverage is fast fading bec of lack of time...but we have to keep on exploring the arts and crafts and culinary styles of the artisans...before we lose them!
God bless Filipino food...thanks for giving us a big window about the trip Wyatt.
Lastly guys, as an added profile to Wyatt --- he's a true blue foodie. Was giving us stops along the way home for the best this and the best that. We got to some chicharon and balut and itlog na pula...in search of the best of the chicharons, according to Chef Rox: Nene's brand.
Can;t wait for the next food trip. /Nancy
- At 11/27/2006 7:34 PM, wyatt said...
- At 11/28/2006 8:49 PM, said...
Hi! Nice to join you guys. Simple and fun group. Wyatt, you're really techie. Thanks for doing all these commentary and i believe that this group will grow. Keep it up! Where's the next trip?
- At 11/29/2006 5:52 PM, wyatt said...
Thanks. I'll be glad to share whatever I learned in blogging.
- At 12/04/2006 10:34 PM, cindy said...
thanks for inviting me here. i was hoping to find a longganisa recipe but siguro later no? he he he!
promise i'll stop by lagi and post recipes that i think is masarap talaga!
see you around!
- At 10/09/2007 9:15 PM, mainitnasabaw said...
wow. nice entry. i'm a Bulakeño myself and it gives me another reason to be proud of my Bulacan. sinampalukang manok is a classic for me. thanks for visiting Bulacan!
- At 8/18/2011 9:15 AM, BAGSAKAN MAGAZINE said...
hey guys nice article. I'm actually doing a realty eating and travel show and I would like to be part of this adventurous group. is that possible. good job on this I read it from top to bottom...even the comments
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