Well-presented ‘palabok’ that tastes even better than it looks
The quality of homeprepared dishes is getting better and better. Even presentations have improved tenfold. Almost everything I try has great presentation, but only a handful has the taste to match the looks.
Recently, a friend, Ampy Pangilinan, told me about her friend who makes pancit palabok or luglug. I have tried many versions of this. In fact, one of the best for me was by Red Ribbon. Another is Aling Tonang in the Boni Avenue area. I love a good
palabok. I also prefer one with thin noodles. When you take your first bite, boom! You’ll know.
I recently got the most well-presented palabok I have ever set my eyes on (tel. 09064115699; @locanniaph on Instagram). My only wish was that it would taste as good as it looked. The topping had sliced hard-cooked eggs, shrimps, tofu, squid, spring onions,
lechon kawali, fried garlic and
chicharon. I got a little of everything, mixed it and took my first bite. It was not as good as it looked; it was even better. Delicious sauce with the perfect amount of patis and calamansi. All the toppings put together with the pancit were the bomb! Delicious! One of the best I’ve come across!
Then came a cake. This is called an Original Crème Brûlée Ube cake (CRVE by Cara on Facebook; @crvebycara on Instagram). Hmmmm, I thought, but this too was very good. It had the crunch from the torched and toasted top. Underneath that crust was a delicious light cream, and under that was a not-toosweet, fluffy ube- flavored cake. It also had ube cream in the middle of the cake. This cake was just oozing with ube flavor. I love ube cake that’s made well. This was! This, too, will be a future winner. It was new, unique and so, so good! Check it out!
Cebu treats
I cannot leave Hong Kong without bringing lap cheong home. These are Chinese chorizo which I love to eat sliced, simmered in vinegar; I let the oil come out, add sliced onions, and serve with garlic rice, or I simply add it to my sinaing.
Recently, I got some Chinese chorizo and squid flakes, both made in Cebu. Wow! The squid flakes were thin, very crispy and so, so delicious! Perfect midnight snack! I also loved the lean, plump Chinese chorizo. As the bell rang after my 16-hour intermittent fast, I made just what I described— quinoa, scrambled and red eggs, and the Chinese chorizo. It was so delicious! In fact, I find this even better than the ones I find in the streets of Hong Kong!
I remember that Cebu always made the best Chinese chorizo. Virginia farms was owned by my brod Albert Chiongbian. They too made a good version of this. This one I got was called Kwong Bee, and the squid flakes were from Baker’s Mill (tel. 0917-3209729). Check these out. All these come from Daisy Go of Daisy’s Corner. Daisy has other products, too.
Food from homes is becoming better and better. We the consumers await the next discovery of a superstar. In the meantime, we exercise and diet so we can consume without guilt.
The best Chinese chorizo comes from Cebu