Aside from eating avocado as it is or sometimes with a pinch of salt and pepper, the popular way my family and friends eat this fruit it to pair it with sugar or make a smoothie out of it.
This week’s foodfest theme is Kalsada, where common noshes and nibbles found in street/night markets in Davao are sold. My friends and I ate buchi (we tried all fillings like chocolate, ube, strawberry and matcha) while roaming the area.
We also tried Dynamite (but it’s too spicy that we didn’t finish it), dragonball (deep fried siomai-like with fringe-looking outer cover fingerfood), and vegan ice-cream.
We settled in a vacant table at one corner for dinner. I tried duck meat tapa and duck meat bbq skewers, while my friends went for chicken and pork. I was surprised that the duck bbq turned out to be tender and juicy. It was seasoned and grilled to perfection.
I never liked bitter gourd or commonly known in the Philippines as ampalaya. But pickled ampalaya is an exception. With just right bitter-sweet-and-sour and a lot of crunch, I’d say it’s the perfect partner for fried fish and extra rice (lol).
Note: Pickled/burong ampalaya process takes a lot of squeeze and mix, so get your hands ready. Continue reading
Tip from cooking padthai: wash bean sprouts with ice cold water to get rid of its smell – same thing with kimchi, wash nappa cabbage with ice cold water to get rid of its ‘cabbage-gee’ smell
*Select almost white nappa cabbage. Avoid the ones that have dark green leaves Continue reading
Food craving before or during menstruation is common among women. Some would crave for chocolates and/or candies, others would go for salty foods, while some would stuff their faces with carbs. I, on the other hand crave for green mango. Continue reading