Camalig Pinangat

Inulukan

Road trip going to southern part of Luzon is really fun; it’s like a food trip too. Dropping by in different restaurants to stretch out, rest and address the call of nature. Last weekend we had the chance to do road trip to Bicol because it was a long weekend for All Soul’s Day and All Saints’ Day. We missed the food cooked in coconut cream, that’s what Bicolano food is all about. As we were leaving Ligao, Albay I saw an array of stores selling Rice Puto, Banana Fritters (Sinapot for Bicolanos or Maruya for Tagalogs), I wanted to buy some but we were in a hurry to reach Camalig for our late lunch, sort of hungry, to try the Bicol Pinanagat. This Bicol dish is made of taro leaves, coconut milk and selected spices wrapped in a packet style. .

 There are two varieties of it, Chilly and the regular one (not chilly). I ordered right away each one of the variety but there was no regular one available. We just tried the chilly and of course the bicol express, which is a shrimp paste and pork cooked in rich and creamy coconut cream. It was a worth wait for a lunch, we had a great time indulging in food cooked with rich and creamy coconut milk.

Pinangat

While we were enjoying the beach in Bulusan, Sorsogon called Dancalan Beach. Somebody told us that there is another Pinangat in Camalig that is stuffed with crab we just have to ask for the restaurants about it. That’s why when we were on our way back to Manila we dropped by again in Camalig. We looked for that another variety of pinangat, the waitress said it is called Inulukan. Uluk in local dialect means crab. The pinangat with the same ingredients is stuffed with crab meats, which have made the Inulukan different from other pinangats. It is wrapped smaller than the usual pinangat they have.  We ordered inulukan and the ordinary pinangat together with the bicol express and squid cooked in coconut cream. The price for each pinangat is P40.00 pesos.

Bicol Express and Squid with coconut cream

I tried other pinangats in Bicol or even in Manila, but the pinangats in Camalig so far is the best one. Camalig is said to be the home of pinangat, they stand by that name. Put it on your list when u happens to visit Bicol Region.

Barbara's Heritage Restaurant

One Sunday we visited the National Museums then attended the Pasyal Intramuros. We both enjoyed the two events. It was tiring and at the same time refreshing to rediscover our heritage. Our feet ached so we decided to have a snack in Barbara’s Heritage Restaurant. It is one of the participating restaurants in the Pasyal Intramuros event, that’s why they have chairs and tables on the street outside their restaurant.

My coworkers were encouraging me to get a deal of buffet in this restaurant but I was hesitant. They serve authentic Filipino and Spanish dishes. My sisters and I enjoyed the food, Palabok, Ginataan and Pesto Pasta. One of my sisters told me to purchase a buffet deal so that we can enjoy their food more. The price of their food is not expensive at all, just right. Those who want to attend the Pasyal Intramuros or simply want to explore Intramuros you can purchase a deal or just drop by to have a snack in this restaurant. You will not be disappointed it’s a nice and cozy restaurant. They have a cultural show at night too; the diners can enjoy the show which highlighting the Filipino culture through dance, music and food.

Ginataan

Palabok

Pesto Pasta

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! 

Kiping

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. 

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.