Wednesday, October 30, 2013

Delmonte Golf Club Clubhouse-Bukidnon

Mostly those who visited Bukidnon, they recommend the steak in Delmonte Golf Club Clubhouse. That’s what we did when we went to Dahilayan Aventure Park. After the adventure and enjoying the mountain ranges of Katinglad, it was our time to indulge ourselves in a nice and yummy late lunch. We proceeded right away to the clubhouse. It is situated in the Delmonte Golf Club, within the Delmonte Plantation in the highlands of Bukidnon. It has a world-class 18-hole course, which definitely will challenge golf enthusiasts to experience the thrill of the game.

Fresh Garden Salad

Roast Beef

Whenever we are in a new place we always asked for the best restaurants. And of course, we ask for the best seller in that restaurant too. In this restaurant according to them the steak is the best seller. We all ordered for the roast beef chops and the garden fresh salad. The roast beef tastes good but of course not that stunning, the serving is huge. What I love is the garden fresh salad, crunchy veggies, the dressing blends well. It’s a great treat! 

The Golf Course Area

Monday, October 28, 2013

Germinio’s Food-Bura Soda Swimming Pool

It was raining when we reached Benoni Port in Mambajao, Camiguin Island. We rode right away the multi-cab that we hired. The driver told us that we could have our breakfast in the restaurant along the way but the one he showed us was not appealing. He suggested a native chicken in one of the tourist spot that we would visit, Bura Soda Swimming Pool, Bura, Catarman, Camiguin. When we reached the place, the middle aged lady approached us right away. She showed us the menu, for the whole native chicken it costs P300.00, rice for one kilo P100.00. Take note their rice is not ordinary its red rice. She offered us the grilled fish and vegetables too but we ordered one whole chicken and half kilo or rice. I personally asked if she could cook half of the chicken for Tinola and the other half for Adobo. The lady agreed without extra cost to think that the ingredients for the two recipes are different. One cup of rice costs P10.00.We were 4 persons plus the driver that’s why we decided for a half kilo. It took awhile before it was served but it’s worth the wait. Delicious brunch (breakfast and lunch).

I noticed their adobo has tomato as garnishing; usually it is not served with it in other restaurants. But since I love eating fresh tomato I tried it with the adobo to my surprise it tasted good. The adobo was sort of salty but taste just right. The Tinolang manok (Chicken ginger soup) has malunggay leaves and green papaya; it’s my first time to eat tinola with manlunggay leaves, not bad good substitute for chili leaves.

They literally serve Lutong Bahay (home cooked), food is cooked in their house then bring it to the resort, where their house is adjacent.  Great delicious Food. Try it! 

Saturday, October 26, 2013


The first time I step out of the multi-cab, it’s a small jeep; Kiping was the one thing that catches my attention. We were in the Katibawasan Falls, in Camiguin Island, I was ready to explore and wonder the might Falls but before that, I indulged in Kiping. It’s a local delicacy, made with cassava flour. When I learned it was made of cassava, my first reaction was it could taste a bit bitter. But to my surprise the taste of cassava couldn’t be detected by my taste bud. Crunchy, thin crisp with Coconut spread. I love it, wanted to bring some to Manila but they have no special packaging to keep it crisp. What I did was just enjoy it in the island. If some of you would like it to be your pasalubong, u could bring your own zip lock bag and put it in a box. Aside from Lansones and Pastel, Kiping  definitely added fun to our Camiguin tour.

Taste and enjoy it while you are in the island. 

Wednesday, October 23, 2013

Vjandep Pastel of Camiguin

Visiting the island of Camiguin, words come into my mind are lansones and pastel. My coworkers asked for lansones, it’s good they don’t know about the pastel. LOL.
Before our tour started we looked for the pastel, bun with filling, unfortunately it was raining so we proceed to our tour since it’s just a day tour.

After the tour we looked in Benoni Port, for some store selling pastel. It’s a bun with yema filling, the combination of the bun and the filling are perfect. I love it when it’s cold, that’s why I store it first in the fridge before eating. It’s perfect too for coffee or tea.

I learned that the name Vjandep is coined from the name of the couple owned this business, their names are  Virgilio Jose and Elena Popera (VJandEP), pronounced as vandep. You can read the tale of Vjandep pastel through this site. It’s a wonderful and inspiring story.

Now their stores are selling other products for pasalubong, even just for refreshment.

Monday, October 21, 2013

Lansones Fruit

I was in Camiguin two weeks ago. There is only one fruit that stands out in this area. Lanzones fruit, which popularly grown in Laguna, Camiguin, Sulu, Davao del Norte, and Zamboanga del Norte. Lansium domesticum is the scientific name. There are festivities have been organized to promote lanzones production to promote Lanzones production in the country, like Paet-Taka-Lanzones Festival in Paeta, Laguna every September. But it is in Camiguin, Northern Mindanao, where Lanzones Festival is celebrated every third week of October. It is being highlighted during streets dancing, which participants are dressed and decorated with lanzones fruits and leaves in colorful costumes. Their houses and street poles are decorated too.

Lanzones is now considered as priority high value crop in the Philippines. It is delightfully sour and sweet taste. Just don’t bite the seed for it tastes bitter. Nutritionists say the fruit is rich in Vitamin A, which helps form and maintain healthy skin, teeth, skeletal and soft tissue, mucus membranes and skin. It is also contains carotene, a powerful oxidant which plays a basic role in protecting cells from radicals associated with many medical disorders.

While we were there we bought some and were eating while on tour. I noticed the skin of the fruit grown on Camiguin is thinner than what we usually eat in Manila. 

Visit Camiguin, it’s a small province but exciting to explore, too many things to offer.