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Tuguegarao’s many versions of the ‘pancit batil patong’

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HOTEL Roma
Batil Patong

Tuguegarao fed me and my friends well. Among our guilty pleasures were a whole organic lechon with skin so crisp we snacked on it like chips, and the Imelda fish (bighead carp), which we found at the Don Domingo Wet Market and had our hotel chef cook it as sinigang and grilled steaks.

Posted: September 18th, 2014 in Editor's Pick,Featured Gallery,Food,Headlines,Lifestyle Stories | Read More »

From mixed mushroom with poached egg to Cabanatuan ‘longganisa,’ it’s home-cooking heaven


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MIXEDMushroom with Poached Egg.

There are restaurants that serve international cuisine— French, Filipino, American, Japanese. And there are dining places that combine influences from various parts of the world and somehow come into their own.

Posted: August 1st, 2013 in Columns,Featured Gallery,Food | Read More »

‘Bringhe, morcon, dulce prenda, patku, barquillos’– Kapampangan specialties for the age of Instagram

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sisig

A trip to Pampanga means being spoiled with home-cooked delicacies, usually from heirloom recipes. The province is home to sisig, grilled crisp and chopped, or traditionally stewed in vinegar. There’s also bringhe, the Tagalog paella.

Posted: January 10th, 2013 in Editor's Pick,Featured Gallery,Food,Headlines,Photos & Videos | Read More »

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