Tirada ni Manoy

Okay here are the procedures now on how to make this ever-delicious staple food in Vietnam-Filipino style though, particularly Dabawenyo style.  The first thing you need to do is boil water. Boil 4 to 5 litres of water. Then while waiting for the water to boil, clean the beef bones, the shank, the bone marrow, the knuckles, by washing them with running water for about 20 seconds. And then prepeare these bones to be put in the pot when the water is already boiling. When the water is already boiling, put all the bones. Put the temperature or fire in low heat when the water is starting to boil. You will see some bubbles floating in hot water. These are the impurities, the blod and all. So the purpose of the boiling is to make sure the bones are clean and free from other particles when cooking them to make the broth. Soak the bones for about 5 minutes then remove them from the pot. Wash the bones again in running water, also for around one minute. Then set aside. Place them in a bowl o...

I didn't have any slightest idea what Pho was until I saw this video from Anthony Bourdain's show No Reservations. The video wasn't even included  in the actual episode. I mean on TV. I only saw it in YoutUbe, well, as far as I was concerned. After getting so curious about, even was so hooked in it, I really was dying to know how to make this so delicious spicy noodles in Vitenam, particularly in Hanoi. SO I've made a rigorous research on the Net and immediately executed them by doing it, by practicing it, trying the first time , second, third until I get the perfect Pho. Of course I didnt get it right at first, But not until a year ago I was able to cook succesfully this Pho. Take note I've first discovered this in 2017. 5 years of practice and finally I have been able to make it. Although I have enhanced it to match the Filpino palate. 'Cause you know the real, original Pho is kind of bland, but just have a little sweetness. Filipnos really are into this salty...

I always knew Balbacua as a viand I always eat with rice in my teenage years. I remember it was a carinderia that we always went to during our lunch break in high school. It was located in Legazpi St., Davao City. Balbacua ni Tia Pia, the name was. It was in those times I always thought Balbacua had always been the skin of the cow with orange, thick soup, we always love to sip, even drink, because of its tastiness, and well, because we were always hungry as teenagers. We can only afford one order because it was only our money, our baon (pocket money/allowance), can buy. So I had always thought the food consists only of the cow skin. Balbacua ni Tia Pia always serve the Balbacua with those tiny little bits of cow skin.  When I grew older, I realized there were different kinds of Balbacua. Some have tail of the cow/beef. They call it ox tail,  Others have the legs and feet of a cow. There are some who serve Balbacua who have only lean meat. I tasted and eaten all Balbacua w...

Sometimes I got stuck up of what to do and where to go in my self-indulgent pursuit called vlogging. I've decided I never had to go to far away places or cities just to vlog. I didnt want to. Not because I lack financial support but because I don't want to make videos that have already been done before. Picturesque, stunning views of nature like waterfalls, or white sand beach shore, swimming in a deep blue sea, jumpin on a deep river, ride a jet ski and some other things that involve outdoor water activites. Or featuring an exact restaurant or eatery and then somehow promote them in an unintentional way.I have done that before and I regret it. I wanna do something different. Like I said, something that has never been done before. Like places people seldom go and eat and chill. Places people dont normally hang out. Simple little places to eat that are ignored by most people beause of their cheapness and being lifeless. Not like elegant, flamboyant presenation of food in restaur...

There are so many chefs, including ordinary cooks in the Filipino cuisine, who claim that the adobo they cook and serve are authentic. Authentic has already been an overrated word. It's been a trend. Everybody now claims they are authentic. What they offer are authentic. A renowned chef and artist Claude Tayag said being authentic in food is a gray area . And even explained what really is authenticity in food. He stated that there is no such thing as authenticity. Every chef is authentic and when you say every Adobo they serve is authentic, then where do you find the authentic adobo. Imagine, the number of households in the country in many different cities and regions, even islands. They never claim the adobo they cook are authentic. But every one of them has its own different way how to cook their adobo, be it pork, chicken, fish, lamb, octopus, squid, even vegetables like kangkong and sitaw (string beans), etc.. This also includes beef.  Adobo is simply an unofficial Filipino nat...

Davao City’s incredible yet sophisticated culture is one thing that preserves its greatness in the eyes of its citizens and the tourists as a whole. But alongside its characteristics, the city’s delicacies also made a huge impact on the popularity of the locality to the face of the Philippines and even across the globe. And as its signature ingredient, the Durian fruit makes its delicacies unique and purely Davao style. · Boneless Steamed Chicken with Durian Filling  Image from http://allhonestreviews.blogspot.com/ Have you ever tried eating chicken with the rich flavor of Durian? If you don’t like the strong taste of the fruit but wanted to try it, then eating this delicious delicacy will surely bring your Durian tasting escapade into a whole new level. With the unique taste of Durian mixed with the interesting spices, you will surely drool at your first glance to this food.  · Burger Patty with Durian and Corn Sauce  Image from  http://allhonestreviews.blogs...