CookEatWander

More on Discovering Hidden Beauty in the Philippines... When we went to Natividad, Pangasinan to visit family, most of the time, my husband and I rode the tricycle and my daughter rode the motorbike with cousin, Arvie.   (Truthfully, I would like to ride it too!  I just would like to have a mini basket installed on it so I can pack my water bottle, rice and adobo !)  Whether going to the store to pick up some groceries or just take an afternoon trip, the motorbike is their go to vehicle.  The motorbike is another quick and easy way to get around the smaller towns, and islands. The town of Natividad was founded on March 7, 1902.  Based on the 2015 census, the town's population is about 24,299.  It is basically an agricultural community about which 70% of the town's population are farmers.  Natividad has become Pangasinan's fastest rising pilgrimage site due to the famous 40-foot statue of Christ the Redeemer called "Ayat ni Apo Jesus" which o

Tricycles are one of the main modes of transportation through much of the Philippines, alongside the King of the road Jeepney .  They are basically a small motorcycle with a type of sidecar welded onto the motorcycle frame. The sidecar is a framework consisting of either a bench seat and a single seat opposite, or two bench seats. They have a roof covering the seats, and sometimes the driver as well, and during rainy weather they can be sealed in by a heavy plastic covering.  Though typically designed for only 3 or 4 passengers, it is not uncommon to see them with 6 passengers. Once the inside seats are filled, passengers can sit behind the driver of the motorcycle, and sometimes either sit or hang onto the back where luggage can be stored or actually on the roof of the sidecar. The vehicle is generally used for shorter trips compared to their larger counterpart, the Jeepney . Though the roads they travel can very congested, being small, they are able to weave through the tra

FRIED FISH - my favorite from head to tail! When I was kitchen counter height my mother taught me that it was important to put 2-3 slits on each side of the fish. I looked up at her and asked, "Why"?   She said "You want that salt IN the meat of the fish and not just on it's skin." When I went to culinary school, the process of putting those "slits" is actually called SCORING . SCORE: To make shallow cuts or gashes across the surface of foods (e.g. meat, fish, bread), usually in a diamond pattern, before cooking. This is done to help foods absorb more flavors, cook faster, more evenly, as well as for aesthetic purposes. Remember that we eat with our eyes! #cookeatwander Simply Fried Tilapia

There are many ways to travel in the Philippines, though some might not be for the more sensitive type. You have your usual light rail trains, cars, tricycles, taxis, Uber and Grab but you also have other ways to take you either long distances or short. King of the road Manila, is where we find one of my favorite vehicles, the Jeepney. It's a uniquely Philippine invention that resembles a hummer, but larger, with open windows along the whole side, an open back where you enter,  and bench seats along each side. They have a certain passenger capacity which varies with size, but the Pinoy are a daring people, and you will often find them over filled, with people hanging off the sides and the back. If you do manage to score a seat inside, be prepared to be crammed in.  When traveling there is no concept of personal space, and once I even had a girl who was a complete stranger fall asleep with her head on my shoulder. From how she was dressed she was apparently a nursing stu

What do you get when you take a whole sucking pig, a long bamboo stick, hot coals, and hours of cooking?  You get one of the best food eating experiences the Philippines has to offer . Cooking Lechon Lechon is considered a Philippine national dish, and most celebrations have it as a center piece to a grand feast.  When cooked by a master, the skin of the whole pig is a shiny, golden brown and so crunchy it breaks apart in your mouth.  Beneath that golden crunch is a layer of warm fat and succulent meat that melts in your mouth! SIMPLY BEST WHEN SHARED!   Have you shared in the experience? #cookeatwander Lechon Lechon Lechon Masters