Here’s from one of my favorite resto’s in Legazpi City, Philippines – Small Talk Cafe. I missed the food there so this was one of my stops with some friends during my two-week Pinas vacation.

I had Pasta Mayon. I know it looks like your ordinary lasagna dish but believe me this one is definitely unique. Ravioli pasta stuffed with creamy pinangat (laing leaves cooked with coconut cream) and topped with oh so yummy tuna sauce. I think ‘yummy’ and delicious would be an understatement for this dish.

I also wish I had more room for more food. But I just had heavy lunch and the pasta was the only thing I could accommodate. The Laing/Pinangat Pasta and the Bicol Express Pasta and Pili Pasta, Laing Pizza looked interesting too. I guess, I just have to make sure I’m really hungry when I go there again.

Small Talk cafe has a really cozy ambiance (think vintage-retro!) and features some totally unique food. A lot of the food in their menu are a must try. If you’re ever in Legazpi City, visit this place. Located in Albay District very near Divine Word College.

And oh, thanks Yese for the pics (which makes me think what a lousy blogger I make, I always seem to forget the cam whenever I need it LOL) and Khenn, thanks for the yummy treat ). Miss you guys and see sometime soon again.

It’s been awhile. But hey, I’m well, alive and blogging from Phnom Penh again. I did plan to update the site while I was in the Philippines but a busy schedule and a crazy slow internet connection made me…well, lazy. I reasoned I was on vacation so I might as well be on full vacation..

I had a really great time there even if the weather was really dark, rainy and moody. I met up and caught up with a lot of friends and also had a great time trying out Legazpi’s new restos. One of the places we tried was Sibid-Sibid Legazpi. We were with my mom’s bestfriend and since my daughter is crazy about seafood, this is the place she recommended we try. So I’m deviating a bit for my Food Trip Friday entry and featuring a ‘Filipino restaurant’ instead of Khmer food.

a miniature sibi-sibid. A wooden banca used by fishermen..

Sibid-Sibid Legazpi has native and traditional Filipino theme with bamboo and wood decor all around the resto. It reminded me much of bahay kubos . Their menu consisted mainly of traditional Filipino favorites like bulalo, sisig, bicol express and more seafoods.

FISH SISIG: i’ll be having some serious cravings with this one. It’s soooo crunchy and delicious. I had to stop myself from ordering a bottle of beer when I tasted this. 

SHRIMP ADOBADO: the sauce. finger lickin’ good. The kiddo went a little nuts with this. She wanted a second helping of rice coz of this. 

I had to laugh {a bit sheepishly though} coz I noticed most of my posts are mostly FTF entries. Yeah, I know I’m just too busy, sometimes lazy, but you know what I’m never too busy or lazy to cook and eat. Lol!

Anyway, for this week, I’m posting the little something I prepared for the Peluka Sister’s lunch party hosted by Sreisaat.  I miss eating this – Bicol Express.

We usually use fresh hibe, or those teeny weeny shrimps but the one’s I saw in the market I didn’t a fancy to, so I decided to use prawns instead. Yumminess and just the right spicy hot zing.

I’m still on the SBD diet right now, so to make things a little easier for me, I schedule menus and I also prepared some easy to cook stuff for my sister and the kiddo. I made tocino, spring rolls and longganiza. Why? They are easy to keep and fast cooking and also this is the only way the kiddo would eat meat.

With longganiza as well as tocino they both prefer it to be cooked a bit burned around the edges. It doesn’t look so pretty but it does taste fine and goes so well with the veggies + that sweet-sour Cambodian garlic-chili sauce..

Mayon Volcano, Albay Philippines

I’m dropping in to just share some good old cholesterol goodness hehe. I know I’m on a diet and has been a good girl for the past several weeks, I felt like indulging a bit last weekend. I promise you, this was one time only.. **facepalm..coz face is all red with guilt** hahaha..

This is an all-time favorite at home. Learned how to make it from my father. It’s so fatty but funny coz hubby who is not into fatty things loves this to bits. His top 3 favorite Pinoy foods in order: Sinigang, Caldereta and this..

Adobo actually has several versions and my dad loves making this coz after making it you can easily freeze it and use portions to saute some veggies {especially good with stir fried ampalaya} and it tastes heavenly on fried rice.

You’ll just need pork preferably with bits of fat. I like using the belly part. Garlic, bay leaf and salt.

How? I prefer using a deep pot as opposed to a shallow frying pan coz when the fat starts popping you can’t really go near it, so a pot is a safer bet.

• Just place all the pork, garlic, salt and bay leaf in a pot. Then add water. Make sure the water goes a little all over the meat. {you can also use young coconut water if you want a sweeter taste..}
• Then cook it! Cover it and wait till it boils and the water goes all dry.
• The once the oil from pork starts to come out, now its time to keep stirring it. If you don’t then everything would just stick to the pot bottom and the cooking won’t be even.
• Stir until light golden brown.

You can actually use any sauce with it. But this Cambodian garlic-chili sauce is such as winner for me I can’t resist sharing.

Use a couple of cloves of garlic, chopped chili, fish sauce, sugar, lime juice/vinegar and some water. Mix it all together..And voila! you have a really yummy and finger licking combi.