The Language of Food

By Chit U. Juan | On a recent trip to Legaspi City in the southeastern tip of the main island of Luzon in the Philippines, I was to attend a dinner with academics who were guests and speakers at the 3rd International Colloquium of the Bicol University Graduate School. As soon as we reached the mall, the rain poured and there was no way I could even alight from the car to join my party. Instead, we made a quick decision to join the dinner of Father Jovic and my colleagues at the Social Enterprise Development Center where I sit in the Board as an Independent Director.

So in the rain we went to find this special place called Iking’s or Mr. D’s Pizza as it is written on the menu.

Piad’s Seafood Restaurant in Dumangas

By: Flavors of Iloilo | A Reblog | Famous for a row seafood restaurants dotting the coastline, a certain portion of the town of Dumangas is like a magnet to travelers as well as foodies who opt to enjoy seafood and homestyle Ilonggo cuisine at affordable prices. A few days ago, our Lamon-Lagaw group had our first out town lunch break (yup, we all went back to our respective works after) at Piad’s Seafood Restaurant in Dumangas. Traversing the Iloilo Coastal Road, it was around 30 minutes of smooth driving, scenic land and seascapes and almost zero traffic. At times, ours was the only vehicle on the road!

Fish Fillet with Tausi (Fermented Black Beans)

By Olive on latest.recipes.com | A Reblog  > I used to hate this dish when I was young, I didn’t like the taste of fermented black beans and the milk fish has too many fine bones that makes it difficult to eat.  My mother, she used to make it regularly- no matter how much complaining/whining I did- hoping that I will eventually like it. After so many years, finally, I am able to appreciate this dish and make it for my family too, but my little boy doesn’t like the black beans..no surprise there, I guess. 😉

When making this dish, usually whole or milk fish slices are fried then served with adobo-like sauce with fermented black beans. I make mine with fish fillet and skipped the frying part. It’s easier, quicker and healthier.