4
Post
50k
Followers
4
Following
FOOD ARTICLE
A review is an evaluation or critique of a product, service, experience, or performance. It provides an assessment based on personal experience or expertise, often including both positive and negative aspects.
Midnight Lomi Cravings
by Kate Ashley DimaandalAs my family and I are always going home to our hometown and my safe place usually at midnight-we would not forget to eat our favorite food which is the Batangas Signature food called Lomi which was introduced in 1968 by To Kim Eng.It usually takes 10 mins before my favorite food arrives but the moment I lift my bowl to my lips the thick, savory broth envelops me not just my blanket and I could say that the wait is worth it. With its homemade egg noodles, slices of pork, and savory kikiam reveals the tenderness in each spoonful that are perfectly chew which is perfect as a comfort food during rainy days. Every spoon I made was a warm embrace-while feeling the cold and fresh air; the flavors combined perfectly with a hint of calamansi. Furthermore, the bowl is always served steaming hot with generous toppings-crispy chicharon is usually my favorite topping of Lomi.It usually takes 6 months before we visit our hometown but what makes our trip special? It is the Batangas Lomi that feels like home. In every slurp we do, there are shared stories and laughter to remember which is why it caught my heart and fortunately my taste buds.
Savoring Kare-Kare: The Heart and Soul of Filipino Cuisine
by Kristen RayaA steaming pot of kare-kare sits at the center of the table, its thick, golden sauce clinging to tender cuts of pork. The scent of slow-cooked meat and roasted peanuts drifts through the air, inviting eager hands to reach for a serving. Beside it, a small dish of bagoong waits; dark, salty, and ready to complete the meal. The sauce is rich and nutty, coats every ingredient in its warmth. Eggplant and bc string beans peek through the surface, their colors contrasting against the deep orange broth. Each bite holds a balance of textures—the softness of meat, the slight crunch of vegetables, the silkiness of the sauce.The sauce is rich and nutty, coats every ingredient in its warmth. Eggplant and string beans peek through the soup, their vibrant colors contrasting against the deep orange broth. Each bite holds a balance of textures; the softness of meat, the slight crunch of vegetables, the silkiness of the sauce.Kare-kare is a dish meant to be shared. It arrives in generous portions, inviting conversation as the pot slowly empties. Every scoop is a reminder of home—of familiar hands passing bowls around the table, of flavors that stay long after the last bite.
A pasta unlike no other
by Tiffany Ambher SibalAs the popularity of the diverse varieties of pasta flourishes over the years and even centuries. However, due to how it’s being passed down from generations to generations and to those who really enjoy the dish itself, the traditional and original flavour of it slowly begins to diminish because of how people try to modernize it. Yet, although changes are made to other pastas, there is one pasta that even if are made in different restaurants, it truly does stay the same—Charlie Chan pasta.Known as a pasta that merges both the cultures of China and Italy, it is one of the most popular cross-cultural fusions that everyone who knows about, verily enjoys as it gives them some sort of comfort and excitement at the same time. The noodles used in this pasta are typically the ones used when making spaghetti, which are quite chewy and soft when cooked and eaten, showing off its Italian roots. The sauce of the dish itself has the consistency of a smooth yet creamy like texture with a hint of crunch and chewiness because of the ingredients added. The sauce itself is made up off ingredients such as soy sauce which adds tangy and salty flavour; ginger and garlic which delivers a fragrant odor and kick; and either peanut butter or hoisin which then adds a nutty and mild richness to the dish itself. When combined, they all bestow a rich flavor with a touch of sweet and spicy to the palette which captivates the tongue immediately. Mostly, there are chicken and peanuts added which contrasts the creamy and velvety texture of the cream.Collectively, the dish itself provides a sense of comfort and a taste that, wherever and whenever bought, still remains the same as the original. Unlike any other, the diversity of the two cultures that makes the dish unique, gives out a distinctive yet special flavor and taste.
Sisig: A Flavorful Filipino Favorite
by Benedic LopezAmong the many delicious dishes in Filipino cuisine, sisig holds a special place in my heart. This famous dish comes from Pampanga, a province known for its amazing food. Sisig is not just a meal, it's a combination of flavors and textures that make your taste buds dance with joy. When sisig is served, it’s a treat for all your senses. It comes on a sizzling hot plate, making a crackling sound that makes you excited to dig in. The dish is a mix of golden-brown pork pieces, chopped onions, and green chilies, all sparkling with a bit of oil. The smell is smoky and savory, making your mouth water before you even take the first bite.The taste of sisig is something you’ll never forget. The pork is crispy on the outside but soft inside, and the onions add a nice, fresh crunch. A squeeze of calamansi gives it a tangy flavor, while the chilies add a little spice that warms your mouth. Every bite is a perfect mix of salty, sour, and spicy. What makes sisig even more special is how it brings people together. It’s usually shared with family and friends, eaten with steamed rice and cold drinks. The sizzling sound, the rich smell, and the bold flavors make every meal with sisig feel like a party.For me, sisig is more than just food, it's a reminder of home, family, and the joy of sharing good meals. It’s a dish that fills not just your stomach but also your heart. Every time I eat sisig, I’m reminded of why it’s my favorite Filipino dish.