FOOD

MAMA’S HOMECOOKED LOVE WELCOME to my blog..My Best Wanders..i have so many great plans for this new baby blog of mine and i know that before we head out to the great outdoor..and explore the world, it is just right that i pay homage to the foods that i enjoy eating while growing up and until now…i love EATING…eating is part of our culture as a Cebuano, as a Filipino right? LET me start by sharing all the EXOTIC FOODS that my family have been enjoying for so many years…i have such a large family and we enjoy to cook and eat. MAMA ANDREA’S PAKLAY:

paklay The picture above is courtesy of pink bombils MY mother’s PAKLAY is very popular not only in our home but in our whole community, well all of her cookings..its good and very tasty. We have tried all others but my mama’s cooking is the best..that i can boast about that part..hehehehe. Really could not share the exact recipe since it is mama’s secret…but if you happen to visit here in our house and there is an occasion..then for sure you get to taste the best PAKLAY. PAKLAY is a native word in Cebu…it consists mainly of Goat’s inside organs and cut into strips, after boiling and cleaning it, you put ginger, star anise, onion, garlic, black beans, pineapple, red bell peppers, for the sauce..mama mixes it with a litre of Sprite…PAKLAY is best eaten with Puso…it is spicy and sweet at the same time. MAMA ANDREA’S BALBACUA

Photo above is courtesy of reelandgrill.blogspot If you are a true blue BISDAK then you know what i am talking about…BALBACUA is a favorite dish here in Cebu and if you have not tried it yet…then now is the perfect time. I don’t know what BALBACUA really means and where in originated but it is one of my favorite dish…aside from the fact that my mother is very popular with her BALBACUA…i like the jelly sticky feel on the mouth of it and i like it extra spicy and hot! MAMA ANDREA’S KALDERETANG KAMBING

kalderetang-kambing Thank you kawalingpinoy for the picture Kalderetang Kambing Ingredients: 1 1/2 kilos goat meat, cut into chunks 1 potato; quartered 1 carrot; cut in 1 inch chunks or slices 4 cloves garlic; pounded 1 onion; chopped 1 can liver spread or ground liver 1 tomato; quartered 1 can tomato sauce 15 green olives (stoned or pitted) 2 tablespoons peanut butter 1 bell pepper; sliced 1 tablespoon ground black pepper 2 laurel leaves 1/2 cup soy sauce Cooking oil MSG (optional) You have to fry the meat first so that it will not soften that much when you start cooking it with all the ingredients…this is so yummy and i like it with goat’s meat compared to beef. So if there is LECHON DE CEBU then PORK DINUGUAN is not that faraway right? It is like a perfect marriage. MAMA ANDREA’S PORK DINUGUAN

dinuguan Thank you yummy.ph for the picture ACTUALLY this dish..my papa can cook DINUGUAN as good as my mama too so i also give credit to my papa. DINUGUAN comes for the word..dugo which means BLOOD…it is the blood of a pig…yucky? This dish is so named because the sauce is made with the blood of a freshly-slaughtered pig. Traditionally cooked using a mixture of pork belly meat and pork entrails, my version should make the not-too-adventurous less squeamish. This is a very delicious dish, really. I can only ask that for those reading about dinuguan for the first time, try it first before passing judgment ok? MAMA ANDREA’S LECHON KAWALI

lechon_kawali Thank you filstop for the picture IF you are too health conscious or too guilty to eat LECHON…then try a smaller portion of LECHON KAWALI…my mother have some tricks up on her sleeve why it is very tasty and crunchy…it is one of the best. Just dip in with a simple sauce of vinegar and sili labuyo. MAMA ANDREA’S STUFFED CRAB

crab For the picture amthucquanngonhanoi.com credits to you STUFFED CRAB is really not an exotic food…i even consider it just a normal food but it is slowly becoming a favorite of ours because MAMA keeps on serving this dish…weekly i think…and how many pieces can i eat? I say about 4…gosh! PORK HUMBA

humba Photo courtesy of pinoy kusinero Mama Andrea’s Pork Humba is sweet and tender and did I mention to crave for? I try to imitate the taste but could not quite capture it..no not yet but in time i will perfect it! And last but not the least, I know this is quite popular nowadays but actually Cebuano's have been eating this dish for ages already. It's popular now because of Netflix's feature of Cebuano street foods, yes this is classified as a street food because the taxi drivers know this, vendors eats this, ordinary people craves for this food. Is it that delicious? They say it is an Aprodhesiac kinda dish if you understand what i'm talking about. BAKASI

Photo courtesy of steemit.com What is it exactly? It is a moray eel fish typically found in Pacific Oceans and Philippines is rich of it. How do you cook it then? My Papa's recipe is similar to that popular way of cooking it, linarang style. The more tomatoes, onions and green peppers the better and this is best eaten with corn rice aka MAIS! If you dare enough try this dish in Cordova, its a famous place to eat Bakasi there or if you know your way around Pasil and Ermita then go ahead. Generally all of the dishes above are all spicy and hot..if its not spicy..then for us it is not that delicious..its not that satisfying…so be prepared to bring some dessert to wipe away that spicy bite in your tongue..wink! Of course there are so many foods that my Mama can cook and serve for us..but ALL THOSE MENTIONED ABOVE…really stood out in my memory…sigh again! My saliva is drooling right now…are yours too? I know that you have your own Mama's recipes to boast too and care to share it here so that we can drool together? Feel free to leave your comment below, or follow this blog. Give out some loving baby!