Quote 375 - Sunset

Quote 374 - Darkness

Quote 373 - Support, Faith, and Love

Quote 372 - Patience

Quote 371 - Beauty

Quote 370 - Wonderful Day

Quote 369 - Smile

Quote 368 - Humility

Quote 367 - Move On

Quote 366 - Surprise

Quote 365 - Your Way

Quote 364 - Waiting

Quote 363 - Stand Out

Quote 362 - Dream

Quote 361 - Dream

Quote 360 - Faithful Heart

Quote 359 - Child

Quote 358 - Lights

Quote 357 - Morning

Quote 356 - Race

Quote 355 - Smile

Quote 354 - Reason

Quote 353 - My Prayer

Quote 352 - Offer

Quote 351 - Like A Rose

Quote 350 - Journey

Quote 349 - Faith

Quote 348 - Good Friends

Quote 347 - Importance

Quote 346 - Cry

Quote 345 - Cross

Quote 344 - Be There For Me

Quote 343 - With You

Quote 342 - You Are The Reason

Quote 341 - Sunset

Food Trip 170 - Sarap to the Bones

When the catch is fresh and the taste of the food is good, there's no holding back but to finish that one until only the bones are left.  This is what we call 'sarap to the bones.'

'Sarap to the bones' is a famous tagline of a famed fried chicken restaurant in the country.  But it does not follow that it is only applicable to chicken or other red meat alone.

As long as the catch is fresh, even with a simple dish like pinangat, one will definitely enjoy a good food to the bones.  It is even more fun enjoying your food with bare hands and taking your sweet time removing the meat from the bones and savoring the delight as you eat.  

Quote 340 - Tranquility

Quote 339 - Today

Food Trip 169 - Fried Bangus Skin

There's a restaurant in Greenhills where they offer bangus or milkfish as their specialty dish.  Well, aside from bangus, they also have the common meat stuff to attract more customers.

As we browse through their menu, a fried bangus skin caught our attention.  In order to satisfy our curiosity, we ordered one.

The meat of bangus is separated from its skin.  The skin was then cut into into strips and deep fried until it becomes crispy.  It has been seasoned to taste already before it was deep fried.  

The moment it was served to us, we found the oil used for cooking the bangus skin still present in it.  It could had been better if they placed that one on a paper towel in order for the oil to be absorbed first before serving.  Since it was freshly prepared, it was like a chicharon with all those crackling sound every time you eat it.  It would be a good finger food during a beer drinking spree.  But the catch is, its crispiness was gone after several minutes.  I guess you need to

finish this one as fast as possible the moment it is serve.

Quote 338 - Sinner

Quote 337 - Solitude

Food Trip 168 - Bibingka

Bibingka is a native delicacy that is available the whole year round.  Oftentimes, food stalls selling bibingkas and other similar delicacies could be encountered in almost every nook the moment the "ber" months are in.

We were waiting for a jeepney ride and in a street corner, there was this stall selling bibingka and puto bumbong.  The bibingka smells good though they had started cooking that one.  We wanted to taste their so-called special bibingka but there was already someone waiting for several orders of that stuff.  Since we could not wait any longer, we deferred our craving.

In the course of our conversation, I asked the lady vendor what made their bibingka special.  She proudly answered that their bibingka has salted egg.  In that case, I told her that I am also special because I have the same stuff as well.  The man waiting for his orders of bibingka could not help but to laugh upon hearing my joke.  The lady vendor looked at me a bit puzzled.  Hehe.

Quote 336 - Protect

Quote 335 - Mother's Love

Food Trip 167 - Chapchae

We were dining at Bonchon restaurant and my cousin was quite excited about this experience because it was her first time.  As always, she took her sweet time ordering something to eat and I gave her that moment.  She always has this appetite and asks so many questions before settling with what she thinks might satisfy her cravings.

We were already starting to eat and she kept glancing at a poster in a glass wall near our table.  She repeatedly stated that the food looked good.  Well, I cannot blame her because she is always adventurous when it comes to food and she loves Asian food.  And after a couple of minutes, she finally ordered the thing.

Chapchae, as they call it, is made from glass noodles.  It was my first time to see a glass noodle that thick because I happened to use only a Chinese vermicelli which is thinner compared with it.  Anyway, we were anticipating that order since we were already about to finish our food.  And right before our last bite, the order came.

I was not surprised at all about the appearance of chapchae because I use to prepare something similar at home.  Aside from the long strands of glass noodles, the other ingredients were somewhat too few and too small.  The very obvious one was the scrambled fried egg which was too small and hardly recognizable.  The other one were bits of chicken meat which were too small, likewise.  The rest of its ingredients are literally unknown to me and I did not ask about those things because they might be company secrets.  But what wowed me about chapchae is its odor.  The odor of the food is really very good.  I was trying to figure out the scent and may be they include an oyster sauce (which happened to be my favorite) in its preparation.  My cousin laughingly scolded me about smelling the food for sometime because I might be sending a wrong signal inside the restaurant.  But I said to her that I just could not help myself appreciating a good smelling food like that one.

And its taste?  I hardly finished a portion of that serving because I easily got satiated because it tastes sweet.  I was actually anticipating that it may taste spicy because it is an Asian food but I was wrong.  It was sweet and I usually don't appreciate a sweet dish like that one.

Quote 334 - Life's Beauty

Quote 333 - Hold On

Food Trip 166 - Tapsilog

A friend introduced me into an eatery where he finds food good and at the same time, cheap.

We were scouting the area for some machines and related peripherals.  After more than an hour of roaming around, we were already through of our task that day.  Since I woke up late that morning, I was not able to eat my breakfast and it was already past lunch and my stomach was already begging for some food.  As we crossed one street after another, the eateries along the way were not that pleasing.  Though I thought my friend as a cowboy, he is also choosy when it comes with food.  He considers the cleanliness of the place and of the food being serve.  For this reason, we hop from one eatery to another until he saw a familiar establishment.

With pride, he told me that the food in that particular eatery is good if not superb.  Once seated, I asked the food server about their best seller and he gladly replied that it is tapsilog.  I guess it is a comfort food for me and without hesitation I ordered a serving of their tapsilog.  My friend opted another dish.

The taplisog serving is modest.  One cup of garlic rice, a sunny side up egg, and tapa.  Almost all eateries offer tapsilog and the quantity of their food servings are almost similar.  But the big difference is its quality and taste.

I actually did not expect a serving of garlic rice since I know that garlic rice is a bit expensive.  I am a bit surprised to find out that their extra rice costs 12 pesos only which is far cheaper compared with 20 pesos plain rice from other eateries.  

And their tapa?  The taste was superb. The beef was very tender and the strand was intact.  Its taste lingers in the mouth and a strand could mean a spoonful of rice.  Even if I was dead hungry that time, I did not manage to order an extra rice since I am trying to cut down my carbo intake.  But I guess I will find time to go back there because their tapsilog is one of the best tasting tapsilog in town. 

Quote 332 - Darkness

Quote 331 - Adorable