Tagged: featured

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Quick affair with Indian food

The waiter laid out this round tray on my table, and I just stared at the hodge-podge of selections despite the hunger that already numbed my senses. It’s the result of just pointing to the first item that seemed attractive from the menu. I learned that hunger makes you cross-eyed and I only realized I ordered total “strangers” when the waiter set it on our table. By strangers,...

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Mango sweet sticky rice

IT was not a case of love at first bite for me with this street food delicacy called Kow Neuw Ma Muang, or mango on sticky rice, but when I finally tried it, I wished I tried it earlier. This dessert is a serving of steamed sticky rice topped with slices of ripe mangoes, doused with hot coconut milk and others sprinkle toasted sesame seeds on top for...

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Garlic fried fish

Crispy-fried fish topped with garlic and peas, served with a spicy dip and a side of vegetables. Perfect, except that I don’t eat garlic so first task is always to scrape off all the garlic and shake the fish free of garlic crumbs before digging into it. One of my most-ordered and most favorite dishes at this crowded restaurant by the  street in Chiang Mai. It’s actually weird...

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Pastil: budget meal on a banana leaf

PASTIL was one of the first food items that I looked for when I finally got back to Davao City last month, after over six years of being away. Pastil is one of the most popular delicacies in Maguindanao and Cotabato, particularly at the public market area and at small roadside restaurants. It is not that common in Davao City but I remembered a couple of food stalls...

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Puto Maya and sikwate

  FOR six years, I’ve craved for puto maya and sikwate the way they cook and serve it at the public market in Bankerohan in Davao City, and the craving finally was satisfied one late night at the same place I used to have it before. Puto Maya is one of the all-time Filipino favorite  delicacies made from malagkit or sweet, sticky rice soaked before being cooked with...

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Chicken feet delights

      I grew up thinking that everybody in the world eats chicken feet, or I guess I just haven’t met anyone who shudders in disgust looking at a plate of steamed or chicken feet adobo, that is until I came to Saipan six years ago. A new American friend invited me for lunch and we went to this hole-in-the-wall Chinese restaurant in Garapan. I saw chicken...

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A cold or hot pot of bibimbap

SOME like it hot, served on a sizzling stone pot. Some like it cold, served fresh and ready to eat. I had never considered bibimbap — a signature Korean dish with mixed vegetables, sautéed and seasoned, sliced or ground meat, and fried or raw egg at the bottom — a favorite dish, until I got to know it better not too long ago. One of my buddies always...

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Balut: A taste of the exotic

BEFORE you tap its pointy shell and make a small crack to sip the broth, make sure you have a pinch of salt and spicy vinegar before you make the “final attack.” I’m talking about the “balut,” a famous delicacy in the Philippines  that would send a lot of people from other parts of the world scurrying away in disgust. Balut, which is sold in streets in the...