Balikbayans' food cravings

Our daughter Minnie, husband Graham, and son Matthew came for a very brief visit. In the span of less than a week, we managed to satiate their cravings for home cooked meals, and also to dine in some of the more popular restaurants here.

First off, as they arrived on a midnight flight, we prepared our olive-laced spaghetti which is a unique family specialty. The sauce is olive oil with sliced stuffed olives and as flavor enhancer, bacon-flavored chips, which is available in most supermarkets.

The young man always craves for paksiw na lechon so we ordered a medium-sized lechon, planning to keep the head and the legs for paksiw. We got this from Lydia’s Lechon, but were a bit disappointed because they promised to deliver it with bopis instead of dinuguan, but this did not come with the roast pig. A promise to call back when we called their attention to this never came either. Perhaps they should be reminded that promises are made to be fulfilled. Or are they so confident the rest of their sukis will not know, or mind, this flaw in their business? However, we must say, our chef in the family has given his thumb up for the quality of the lechon meat.

Our chicken macaroni salad was also a must. We used multi-veggie flavored pasta shells from Shopwise’s Casino Collection, making it more colorful. Other than the chicken, the mayonnaise, of course, is the second main element for the dressing made with sweet mixed relish, plus chopped celery stalk and parmesan cheese.

Breakfast fare was always our tinapa, daing, longganisa, tocino and tapa, with salad of tomatoes, onions and red eggs in vinegar and sugar. Added to these on the table were the new PureFoods Deli Collection including smoked turkey, now available in the market. They are good and are less expensive compared to those in specialty delis.

At another lunch hosted by our brother-in-law Ed and sister Leda, we had very fresh medium-size steamed lapu-lapu bought at P300 a kilo from the Libertad market. We thought the place is ideal to do our marketing one day. They also had kuhol (snails) cooked in coconut milk.

Yet another lunch was held at the home of nephew Kiko and niece Celine, where the original Pancit Malabon was served together with unequalled Biñan pospas (arroz caldo) and puto (rice cake).

The eating out sessions happened in various restaurants, initially at the Aseana in The Palms Country Club, where our balikbayans gave an A to the buffet with a wide selection of Continental dishes. Their roast lamb has become a favorite. Plus the Arce ice cream with multi-colored sprinklers.

Then there was the dinner at the newly-opened Uncle Cheffy in the Molito center in Alabang, where the beef pot roast was so tender, it melted in the mouth. They had the very thin panizza, baked in a charcoal brick oven.

Their eating program, so to speak, was topped by a sumptuous Chinese dimsum buffet lunch at the Peacock Court in Bellevue Hotel, Alabang, where food was a perfect 10 and service A-plus.

Our deadline kept us from including our last stop, the Paseo at the Mandarin Hotel. 

We actually did this piece as a suggested program for those who are in the course of preparing a dining schedule for their balikbayan relatives or visitors. We hope this will help a bit.

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