Piniritong Galunggong The Dashing Version

While I was growing up, there was one fish that has politically been used as a benchmark in terms of determining my country’s economic inflation rate  and the people’s purchasing power.  It was a Filipino staple that resulted to having the first female president in Asia and the Time Magazine’s Woman of the Year awardee.  It was the increasing price of this measly poor-man’s fish that was used to ignite in toppling a dark authoritarian regime that resulted to the triumph of a peaceful people power revolution.

This fish was the mundane and inglorious Galunggong (known in the US as the Round Scad Fish).  This fish is so cheap, so common and so trivial you will never see this served as part of the menu in any grand or special Filipino banquet feast.  Some Filipino folks would not even eat it because they consider it as the fish of the poor and the low-class.

But the sordid, meek and lowly fish seem to have an ally in revamping its unfortunate and underprivileged image.  It is the 35-year old Filipino restaurant called Bistro Remedios. 

I think Bistro Remedios is the only prime-quality restaurant in the metro that carries a Galunggong dish in the menu.  I have yet to know or encounter an equally ingenious restaurant of the same caliber that serves this variety of fish.

Bistro Remedios serves Galunggong and they simply call it Piniritong Galunggong.   I recently got an interest of trying one and it was one surprisingly beautiful dish that was served on my table.

I consider Piniritong Galunggong to be the chic and dashing version of this common fried fish.  It is actually a complete meal.  It is served with a special rice cooked in coconut milk and also comes with the savory-flavored Filipino shrimp paste mixed with crispy tiny anchovies. 

The presentation, the plating and the big portion definitely exceeded my expectations.  Those fresh sliced tomatoes and banana leaf bedding definitely added beautiful colors to what could have been a plain looking dish.  The sautéed shrimp paste with anchovies was packed with flavors while the special coconut milk rice was a real big surprise to the palate. 

that’s jorge, the manager
chic and dashing version

The Galunggong fish was definitely the highlight of this dish.  It was crisp, meaty and flavorful.  And for those who hate eating bony fish, Bistro Remedios’ kitchen painstakingly got rid of the fish bones!  The fish served were boneless!

Bistro Remedios (who was the inventor/creator of the now-very-famous Binukadkad Na Plapla which almost all Filipino restaurants seem to serve now) definitely did a great job on introducing and carrying Galunggong in their menu. 

Chomping on the fish seem to brought back childhood memories and of living simple and joyous lives in the past.  This dish was a definite glorious gastronomic experience!  And after having my last bite, I was already planning on when to order it again. 

inside the dining area of bistro remedios

     Bistro Remedios branches are

are at Adriatico St, Remedios Circle, Malate

and at the Grond Floor, The Block, SM North EDSA

Pinasosyal na isda…

Finally Understanding A Priest’s Homily

One opposite of living a normal life in a Catholic country like the Philippines is not having a Catholic priest as a friend.  In this particular aspect, I have long considered myself as abnormal, a nonstandard and an aberration. 

Yeah, I guess I am one of those self-promoting folks in Manila who lacks a saintly priest as a friend.  Dealing with a Catholic priest on a regular basis is an unchartered territory for me.

Maybe one of the reasons why I don’t have a Catholic priest friend is because I am seldom impressed by their delivered Homilies during a Holy Mass.  Commonly, priests in their Homilies would often talk too vague and too imprecise and they would move from one topic to another in a nonsensical fashion.  Their line of thinking often times is so ambiguous and so formless I would often suspect that priest’s common mental illness is schizophrenia.

But the priest I heard last Monday during a Holy Mass in Greenbelt Chapel to commemorate the death of my boss (Sir Larry Cruz) eleven years ago was somebody who was impressively different.  He was specific and was exact.  He was coherent and was so cohesive in his Homily.  His talk was well research.  It was actually enjoyable, charming and was very inspiring.

 

that’s me (left) with super friend dominic… nagdadasal? thanks to mj for this blurry photo. hahaha! 
i was so impressed, i took a glimpse of the greenbelt chapel’s priest

He talked about the man whom the Holy Mass was for and successfully correlate my amiable boss’s vocation and persona to his homily.  He was inspiring when he said that it is not about the years in your life that counts, but it is the life in your years that matter.  And what struck me most about this priest’s Homily was his wisdom about: “people will forget what you said”andpeople will forget what you did”butpeople will never forget what you made them feel”

If I am to make friends with a priest that Greenbelt Chapel priest would be the first dude in line!

Hay salamat at sa wakas, naka-intindi rin ng sermon!

Malou’s Prayer 2019

In my country, the Philippines, any corporate event or gathering will not be complete without the Invocation otherwise known as the opening prayer.  It is as if the event will not be successful if the organizers chose not to supplicate and plea to the heavenly spirits for guidance, strength and protection while the affair is on-going.

Surprisingly, one of the most popular posts I have in this blog is an Invocation.  I often see my blog’s stats sour high during Christmas season because folks assigned to lead the prayer in their respective event, program or party seem to search online on samples of beautiful prayers.  I can attest that Malou’s prayer has been so popular in the past few years! 

needs to have my photo before the whole stressful yet fun event starts!
malou & edwin, the designated hosts of the program

Last January 21, being the yearly designated organizer of a company’s Employees’ Night Grand Ball, I again designated Malou to compose and lead a gorgeous and inspiring prayer.  Despite having so much going on in my head that night – anxiety, pressure, worries and apprehensions – to ensure and make the party a success, Malou’s pleasing prayer consigned my being at ease.

And because of that, I again requested Malou for a copy.  She said okay when I told her that I am to post it in my blog.  Here it is…

Dear Lord,

Thank you for the blessings of 2018.

Thank you for bringing us together tonight and giving us another reason to celebrate our successes, our friendships, our teamwork, our lives.

We thank you most of all Lord for giving us 40 fruitful years and may we be blessed with so much more.

As we face the New Year, may You grant us the strength and the courage to live each day to the fullest, being a reflection of Your love to each other.

May you grant us the wisdom to perform our daily jobs and bless us with the inspiration to carry on each day.

Deliver us Lord from everything that will destroy us and help us to put our trust into your perfect care.

May we be to each other a beacon of light, a loving and forgiving friend, a strength to hold on to, a joy to look forward to, and an inspiration to keep us going.

May You bless our company with another 40 years of success and may we be a blessing to the people we serve.

All good things are not possible without You, Oh Lord.

 All glory and honor be to You Lord God, now and forever, Amen!

 

Gondohhh, di ba???

Harvested Good Amount of Negative Ions in Laiya Batangas

I recently learned one negative aspect on earth that results to something positive!  It’s the Negative Ions that are abundant in nature especially around waterfalls, the ocean surf and the beach.  Scientists say that negative ions are like antimicrobial agents that neutralizes fee radicals and promote good health as well as overall well-being.

I recently harvested a pretty good amount of negative ions when I recently had a fun out-of-town adventure with my colleagues at one nice beach resort in Laiya, Batangas.

Refreshed and recharged, I was able to create two videos from this summer in September fun adventure.  Happy watching…

Meron pa din pasitib sa negatib!

Ensalada Esmeralda & the Caveman in Me

My friends and colleagues know that I am not a salad person. While dining in restaurants, I frequently tease and ridicule friends who prefer having salads than the specialty main courses. I would often tell them that maybe they may be a goat or a rabbit in their past life. Plus, salads for me are not an effective meal. It may be filling but only for a short period of time.

I usually don’t understand how some people eat only salad for lunch or dinner because in my case, after about an hour, I am craving for something to chew and swallow. But the good side for salad-eaters on how I perceive them is that they seem to be more civilized, more refined and more sophisticated.

They are so unlike me who is a meat lover! For me, meat lovers are the total opposite of the very urbane and cultured salad lovers. I and the rest of the meat lovers seem to be more savaged, ferocious and brutal. I prefer chunks of animal carcass may it be grilled, broiled, fried or roasted. Because of this, I have always thought that in my past life I am a barbaric cave dweller during the prehistoric times who loved hunting animals for food.

But there’s one kind of salad that seem to convert me. It’s the Ensalada Esmeralda of Café Adriatico! Picture this, a bed of fresh greens with slices of crunchy apples and luscious oranges, savory almond flakes and dried cranberries dripped with generous amount of raspberry-yogurt dressing topped with chia seeds! It’s raw and it’s meatless yet I L.O.V.E. it!

esmeralda

I can no longer count the times I had Ensalada Esmeralda as my lunch. It is unlike other salads that is filled with grated odorous cheese or smothered with unhealthy mayonnaise or with robust repulsive vinegar dressings. This salad is something unique for it is on the fruity and sweet side. Having a sweet-tooth myself, I particularly love the sweet tangy taste and fluid texture of the raspberry-yogurt dressing!

The refreshing Ensalada Esmeralda, makes me now think that sometime in my prehistoric past I was the first caveman who converted from being carnivorous to being a fruitarian! And at this modern present time, Ensalada Esmeralda seem to have erased the deep-seated savaged caveman in me!

yummyness…

Café Adriatico Premiere is located at
790 Adriatico Street in Malate Manila. 738-8220
(only cavemen or people living under a rock would not know this cafe!)


Represhing pramis!

A Vlogging Suggestion: Try Knock Out Kare Kare

Vloggers and bloggers living comfy life outside the Philippines but has been here in my country seem so fascinated with Jollibee, the number one fast food chain here in the Philippines. Every foreigner who’s been here in the Philippines never seem to fail to chronicle their first Jollibee Chickenjoy or Yumburger experience. Youtube videos of vloggers trying Jollibee for the first time are so plenty, it makes me bored.

the true and not so happy chickenjoy


Every foreigner seem so entranced as if their visit, adventure and experience here in the Philippines would not be complete if they fail to dine at Jollibee. These foreigners don’t realize (I guess until they have tasted Chickenjoy) that there really is nothing unique and extraordinary with the palatal offering of this fastfood staple. Kudos to the powers of Jollibee’s advertising campaign and marketing team.

knockout kare-kare!

I really have nothing against the giant Jollibee, except for the worst form of spaghetti that they sell, but for me foreign bloggers and vloggers alike who plans to come and visit, should instead try for themselves a dish that is truly Filipino. It is named Knock-Out Kare-Kare.
Why then am I suggesting it?
First is because Knock-Out Kare-Kare is a fusion of two popular and authentic Filipino dishes, the Krispy Pata (deep fried pig trotters and knuckles) and the Kare-Kare (Philippine oxtail and ox tripe stew in thick savory peanut sauce). Therefore, having this dish is like experiencing two Filipino gastronomic experiences rolled into one.
Second is because Knock-Out Kare-Kare is not as creepy as that of the popular Balut or Dinuguan. A lot of foreigners have considered Filipino cuisine to be so fierce and ferocious. This is because of the scary Balut and the vicious looking Dinuguan. But in Knock-Out Kare-Kare, there really is nothing to be terrified about. The golden-brown crispy skin of the Crispy Pata teases you with the promise of juicy meat within. While the aroma and smoothness of the peanut sauce and vegetables of the Kare-Kare adds up to the anticipation that there is nothing to be scared about regarding the usually vicious Filipino cuisine.
Third, this amazing fusion and mingling of 2 Filipino dishes can be found in Abe, the leading Filipino restaurant here in the Philippines. I know Jollibee is all around the Philippines in which there really is no challenge at all on locating one, but the travel experience of trying to locate and finding your way to the best local restaurant of a country really adds up to some travel adventure in a foreign country. The experience is like being an Australian trying to locate the best Turkish restaurant in Turkey or a Japanese tourist trying to trace the location of the best Italian restaurant in Italy.
As of now, let me message all foreign tourists, vloggers and bloggers that chronicling your Jollibee experience is a tired format and exhausted routine. Try something more interesting and really more Pinoy. Try Knock Out Kare Kare for it will surely knock your wits off!
Aba’y deserbing!

Present Kings of Bartending

Since the cable TV viewing public seems to have a big appetite for food programs, celebrity chefs nowadays are a dime a dozen.   Cooking shows are like a hit record that has been so overplayed it sometimes reaches a viewer’s point of irritation.  And the irony of it all, has anyone actually moved in their kitchen and followed the recipe that these Celebrity Chefs did in their cooking show?

Another irony about the immense popularity of F&B (food and beverage) on cable TV is that only Chefs has already achieved the status of being a “celebrity” and no bartender seem to have reached such a status.  Though considered as a highly competitive profession, I have yet to know a Celebrity Bartender!  I have yet to even read about a person with killer innovativeness on cocktail concoctions and inventions.

The same is true here in the Philippines.  Unlike their culinary counterparts, recognized Filipino bartending greats unfortunately does not have celebrity statuses.  And the Filipino bar and mixology scene seem to have remained quiet, dormant and snoozing.

This is until two young Filipino bartenders recently gave pride to the country in the bartending arena.  Edmond King Mercadero and Genvic Silpao recently won the South East Asian Bartending Competition held last September 29, 2017 at the Sofitel Manila.

I was fortunate enough to have witnessed how both lads performed.  Edmond King was suave, cool and gracious during the Classic Category competition while Genvic was brisk, lively and electrifying during the Flairtending event.  It was no big surprise when Edmond King was adjudged the Champion in his category while Genvic came as a runner-up because of the height and degree of difficulty of throws he did in the Flairtending class.

present kings of philippine bartendng

Both young lads have yet to earn a PhD in cocktail revolution yet Edmond King and Genvic are starting to create a name for themselves in the world of mixology and bartending.  Both are actually due to compete further in the international bartending stage later this year.  Edmond King will again represent the Philippines and is due to compete at the World Bartending Championship in Copenhagen while Genvic will be in Kaohsiung Taiwan to also represent the Philippines in the 9th Gang-Dou Asia Cocktail Competition.

With no names popping up when you think of the Philippine bartending scene, I guess it would be reasonable enough to say that Edmond King and Genvic are the present Kings of Bartending.

Cheers! Toma!