01 August 2008
Pinakbet with kamote, munggo with ampalaya bitters.
I don't remember what the place was called, but there's a pretty good carinderia a few footsteps away from St. Mary's College, which should be a tricycle ride away from anywhere in Bayombong. They play rock and reggae music.
I ordered my standards-- munggo and pinakbet. The munggo had a healthy amount of ampalaya greens, a rarity in most cheap eateries. The pinakbet had kamote instead of kalabasa-- a northern variation, in my experience. Good news for me, no meat at all mixed in. And all pretty non-salty (prepared food in the province tends to be a little too salty for my tastes).
But actually, the best part about Nueva Vizcaya is the pleasant relative lack of MSG in the food, more actual flavor without that special homogeneous ginisa mix taste.
And 15 pesos per ulam!
Palm leaves make for labor-intensive but free, beautiful, and 100% biodegradable packaging. The woman said it was pakaskas , a snack made in...
Table cover made with politico propaganda tarpaulin. The rubber stamp maker is a fixture in Manila streets. They are the unsung heroes o...
Everything extremely fresh: sautéed-yet-tender eggplant, a fried egg (the way I like it the few times I have it––devoid of runniness), wi...
Arak ti basi (distilled basi ferment) and basi. It's an acquired taste. Though commonly called "sugarcane wine", I perceive...
Strange eating. On the road from El Nido to Puerto Princesa. The scenery is beautiful, but eight hours inside a suspension-less bus (on worn...