Dipolog City

Dipolog City: Siomai and Siopao at Classic Dimsum

 

DIPOLOG CITY, Zamboanga del Norte – We wanted to visit the Provincial Capitol of Zamboanga del Norte, but unfortunately, the building was being renovated. Across the capitol, we were surprised to see a Chinese restaurant, Classic Dimsum.

It was 4:00pm and it was just the right time for an afternoon merienda. We ordered Steamed Siomai (four pieces at Php 30.00) and Bola Siopao (Php22.00). Though there was really nothing extraordinary about them, they were good enough to satisfy your craving for authentic Chinese dimsum.

They also serve noodles, congee, rice toppings, hot pots, and other Chinese classic dishes. According to the staff, their best sellers are their seafood dishes, especially the crab dishes. The restaurant is owned by a Chinese businessman based in Dipolog.

When we were about to finish our dimsum, two “politician-looking” men escorted by four armed soldiers entered the restaurant. They seem to be frequent customers of Classic Dimsum as they already know what to order even without looking at the menu. Their order also included steamed siomai.

 

Reference: http://www.pinasmuna.com/search/label/Food%20Trip

Davao City

Davao City: Durian Mousse Cake of Karlo’s Gourmet and Coffee

 

DAVAO CITY, Davao del Sur – If you find the taste of the durian fruit too strong, then you should try this durian mousse cake.

The cake has real durian flesh but it is not overpowered by the durian flavor. This well balanced mousse cake is best paired with coffee.

 

Davao City: Puto Maya & Sikwate for Breakfast

 

DAVAO CITY, Davao del Sur – Puto Maya is a rice cake very popular in the Visayas Region and in Visayan-speaking areas of Mindanao, including Davao Region. It is one of the favorite comfort food of Davaoeños for breakfast that is best paired with Sikwate (hot chocolate drink). Just the mention of the word puto maya will bring nostalgia to many.

For Manileños like us, the word puto maya only forms part of the childhood expression Gaya-gaya Puto-Maya (English: Copycat!). The word puto-maya does not actually add meaning to the expression, rather it is just added to the end to rhyme with Gaya-gaya.

To finally give meaning to the word, we went to Bankrehan Public Market in Davao City to try puto maya. We found a carinderia near the fruit section that serves this delicacy.

The puto maya was served by scooping a portion using a saucer and molding it into a disk using another saucer. Each serving costs Php8.00. Compared to similar rice cakes such as suman, biko and bud-bod, puto maya has a distinct gingery taste. It may be eaten plain or may be sprinkled with sugar.

 

Reference: http://www.pinasmuna.com/search/label/Davao%20del%20Sur

Maranao Cuisine

Kuning

Rice is the staple food of Filipinos, and the same is true for the Maranaos. For important occasions and gatherings, or even on a regular day, Maranaos have a special way of preparing rice. Rice is colored with turmeric and flavored with salt, laurel leaves and olive oil, and cooked the usual way, creating the kuning. The word  has a Malay origin which literally means “yellow” thus kuning is usually translated as “yellow rice” but is sometimes referred to as “turmeric rice.”  

Palapa

Palapa is an important ingredient in Maranao cooking. It is made of caramelized shallots (sakurab in Maranao), ginger and chili peppers. It is mainly used as an ingredient in many Maranao dishes such as the bakas piaparan, yellow fin tuna cooked in coconut milk, turmeric and palapa (see image above). Palapa is also used as a garnish adding more flavor to cooked food (see image below).

Grated Coconut

Another common ingredient in Maranao cooking is grated coconut. It is usually roasted and mixed with meat such as piarun a odang (spiced shrimp), piarun a manuk (spiced chicken) and piarun a atay (spiced chicken liver).

 

Rendang

Rendang is a dish that originates from Indonesia and through trade and migration, this dish has also found its way in Southern Philippines and has become one of the specialties of the Maranao people. Rendang is usually cooked with beef and is described as caramelized beef curry. The coconut milk used in its preparation is reduced to a dark and sweet consistency. For other Filipinos, rendang may be compared with beef caldereta with a hint of latik and curry. It is traditionally served with plain rice.

 

Reference: http://www.pinasmuna.com/2013/03/introduction-to-maranao-cuisine.html

Diplahan Lechon: The Best of Mindanao Lechon

 There’s just something so cool about discovering new things, like experiencing and tasting the subtle regional nuances in something so familiar and ubiquitous as the lechon. And just when you thought you’ve tasted every lechon variation, here comes yet another regional specialty from way down south that offers yet another new flavor, and another perspective on the native lechon. 

 

No real feast can be considered truly Filipino without lechon, and our regional diversity adds a culinary richness to this all-time favorite. And in the municipality of Diplahan in Zamboanga, comes a unique version of lechon perfected by generations of the best local lechoneros. And true to its name, Diplahan Lechon offers  a taste of the region’s best kept secret.

Diplaham Lechon’s secret lies in the meticulous preparation, draining, and roasting of the pig resulting in tender, moist meat with a layer of perfectly crisp skin. The pig is stuffed with lemon grass and secret herbs and spices that give it a distinct richness in flavor, so rich you don’t really need any sauce or condiment like the more common and familiar lechon of Luzon. To preserve the culinary heritage and its link with Diplahan, part of the proceeds are given back to the community in Zamboanga.

The slow roasting process is tedious and laborous, as the pig is manually turned based on the experienced eye of the lechonero. The lechon is then basted with a marinade of secret herbs and spices during the roasting process, adding to the layers of flavors.

As the lechon is slowly turned, the intense heat from the charcoal adds yet another layer of flavor. Patience is definitely key, and this is slow food at its best. A few cold beers should help settle you down…

And as the day slowly fades, the lechon is finally ready. Bong, Diplahan Lechon’s master lechonero, prepares to chop some prime cuts, starting with the belly, where all the flavors of the stuffing, including the lemon grass and a variety of herbs and spices, are concentrated.

Fresh from the charcoal pit, the moist, tender pork belly and crisp lechon skin is then served. Immediately, one notices that each slice is incredibly moist, as the aroma slowly fills the room. I down another beer to restrain myself from diving right in…

The richly flavored lechon is great as is, but if you’re looking for a condiment, then a specially blended vinegar is the way to go. The sweet and sour vinegar has a deliciously sharp and distinct note that contrasts with the richness of the lechon, the way they do it in the town of Diplahan. The regional style and flavor is definitely different and unique, one of the best lechons I’ve tried.

A few chunks of pork belly with a layer of crisp skin, paired with steamed white rice and vegetables…just can’t get any better than that. Unlike other lechons, Diplahan Lechon’s crisp outer skin is thin and light, with just a thin layer of fat for that buttery flavor.  At one point, my eyes were closed while enjoying the tender, moist pork and the deliciously crisp skin…but no worries, it’s a pretty common reaction to pure pork bliss.

Each tender chunk of lechon is perfectly seasoned without overwhelming the subtle flavor of the pork, with just the right amount of saltiness. Each bite then slowly releases the flavors of the secret herbs and spices, as well as a refreshing hint of lemon grass.

 

Halfway through the meal, our hosts at Diplahan Lechon deep-fried the remaining lechon skin for a plate of incredibly crisp cracklings that paired well with the special vinegar blend. Another round of beer? Definitely.

Sampling Diplahan Lechon was an experience that ranks way up there, and proof of our rich culinary heritage and diversity. To the staff of Diplahan Lechon, Bravo…and my sincere thanks for bringing the best of Mindanao closer to home.

 

 

Resources: http://dude4food.blogspot.com/2013/07/diplahan-lechon-best-of-mindanao-lechon.html