Get to know Mhel and Ken Ignacio of Certified Foodies

Category Archives: Street Food

Cucina Andare : First Food Truck Market in the Philippines!

From all my watching of American TV shows about food (Top Chef, No Reservations, Master Chef, etc), I learned the big part food trucks play in the food culture of Americans. It was something Ken and I believed would definitely suit us here in the Philippines considering we already love street food, food carts, and Jolly Jeeps 😉 . So, when we heard about Cucina Andare, the first food truck market in the Philippines, we got all excited!

Cucina Andare in Gloriette Open Park in Makati

Cucina Andare will finally be open tomorrow, December 14, 2012, and it’s located at the Glorietta Open Park (front of Glorietta 3, Landmark, Makati Shangri-La Hotel and 6750 Ayala Ave). It’ll be open every Friday, Saturday and Sunday, from 4pm to 3am, which is just perfect for my erratic schedule. I can’t wait to go during our 1-week holiday vacation! 🙂

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Malabon Kulinarya Festival 2012

Before I tell you what happened at the launch of the first ever Malabon Kulinarya Festival last Tuesday, we’d like to invite you first to the bazaar happening until tomorrow, May 18th, 8am to 5pm, at the parking lot of Malabon City Hall. It’s a 3-day event, but I only got to post today, so you only have until tomorrow to come to the bazaar. There’ll be 30 food and non-food establishments participating. So, if you like anything you see in this feature, you might want to visit the Food Bazaar and Tiangge.

Malabon Kulinarya Festival 2012

On May 21st, which is the official Malabon Day celebration, there’ll be a cooking competition among senior citizens and cooking enthusiasts aged 18-35 years old at the Malabon Amphitheater. Pinoy Junior Master Chef finalist Miko Manzano will be there for a cooking demonstration too. His family originates from Malabon, which is most likely one of the reasons why he has such passion in cooking at a very young age of 12. Miko was also present at the launch of Malabon Kulinarya Festival 2012, which was held at Dampa sa Paseo restaurant.

The launch of Malabon Kulinarya Festival was aimed at showcasing the diversity of Malabon cuisine and our rich culinary tradition. We’re originally from Navotas and we moved to Malabon 6 years ago, but we can honestly say that the flavors that Malabon has to offer have played a big part in our love and passion for food. And we do hope that this project by the city government, headed by Acting City Mayor Lenlen Oreta and the Malabon Tourism Council, would indeed boost the tourism and economic activities here in Malabon.

Bloggers with acting City Mayor Lenlen Oreta

The launch of the festival was graced by none other than Annie Pascual-Guerrero, the founder of Center for Culinary Arts, Manila. I was surprised to learn that she is from Malabon, and she couldn’t be any prouder. She told us stories about how growing up here in Malabon and being influenced by her mother developed her deep passion for cooking.

Annie Guerrero, founder of Center of Culinary Arts Manila, is from Malabon

At the event, Ms. Annie Guerrero shared her recipes for Sumpia with Garlic Vinegar Dip and Adobong Pusit Malabon Style (we’ll share these recipes on our next post). She was assisted by Chef Mira Cruz (she’s also from Malabon) and Chef Melissa Sison (not in the photo) from CCA. They gave really helpful tips on cooking, which I know the audience appreciated.

Adobong Pusit Malabon Style

I didn’t get to taste these dishes, but our nanay also prepares them at home and they have almost the same recipes, so I know they are delicious. My fellow bloggers who were there could attest to that. 🙂

Sumpia from Malabon

If you ask me about the food in Malabon, I would tell you that we serve ultimate Pinoy comfort food. You might be all familiar with Pancit Malabon, Dolor’s Sapin-Sapin, and Arny-Dading’s Peachy-peachy (they have products at the event too, but I wasn’t able to take photos), but there are so much more food that we have to offer. Let me share some of them that were showcased at the launch of Malabon Kulinarya Festival 2012.

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Lugaw with Tokwa’t Baboy : A Pinoy Favorite

Since last year, Ken and I usually go out three to six times a month to check out a new restaurant or food place. We haven’t blogged about most of them yet. We do have fun dining in different restaurants every time. I also enjoy researching for the next resto we’ll visit before we head out. However, every once in a while, we miss the usual food we eat at home. So, one early morning, Ken craved for lugaw, and he headed out to buy the whole family breakfast.

Lugaw with tokwa't baboy is an ideal breakfastPardon the photos on this post. Everyone’s hungry so I had to take photos quickly. 😀

Lugaw is porridge or congee, soft-boiled rice usually cooked with broth (chicken, fish or pork). But, there are some who sell lugaw cooked in plain water and they just add seasoning to it. You can top it with pepper, scallions, and crispy fried garlic (yum!). I sometimes put several drops of patis or fish sauce when it’s slightly bland to my taste.

Here in the Philippines, lugaw is usually served with side dishes like tokwa’t baboy (tofu and pork). The pork part is normally the pig’s tongue, which I love. They come with a sauce made with calamansi, soy sauce and slices of onion. I sometimes add some chili pepper with it to give it a little kick.

Tokwa or tofu side dish for lugaw

Some of you might be familiar with Arroz Caldo, also a congee / lugaw, but it’s much thicker and ginger is used to flavor it. There are large chicken parts in Arroz Caldo, which is usually the distinguishing addition between them and Goto, congee that is flavored with beef.

Anyway, Ken loves lugaw with sumpia, which is what we call a beansprout spring roll here. I prefer hard-boiled eggs in my congee, along with the tokwa’t baboy side dish. But, sumpia and the egg weren’t available when he went out to buy lugaw for the whole family. The photo below was taken a long time ago on my old digital camera.

Sumpia with baboy side dish for lugaw

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Binatog : Craving Satisfied!

We happen to be lucky enough to live in a place where there’s still an abundance of legit street food. We have vendors roaming the streets selling all sorts of Filipino merienda like taho, balut, fishballs, mais con yelo, halo-halo, green mangoes with bagoong, and, of course, binatog.

I want binatog with sugar - nice and sweet

Binatog is made of white corn kernels that have been soaked in salted water, boiled, drained, and then topped with grated coconut. You can choose if you want sugar with it or a little salt.

For the past weeks, I’ve been craving for it and I was already getting frustrated. The vendor who sells it on a bike passes our house too quickly that I haven’t had the chance to catch up to him. And, so, over a week ago, determined to finally satisfy my craving, I tasked my shop assistant and our helper to call the vendor when he passes by our house. Yeah, that’s how much I wanted it. 😀

Unlike the taho and balut vendors, the people who sell binatog on the streets don’t yell out “binatoooggg”. Or at least not here or at our old place in Navotas. Binatog vendors have this very distinct bell ring whenever they’re passing by. So, that afternoon, my ears were on alert. 😀

And then I heard that oh-so familiar bell ring. I literally yelled out from inside my room to tell our helper Ate Susan, who was currently ironing clothes at our living room, to go and call out the vendor. Well, she didn’t hear me, but good thing my assistant was on alert mode too. 😀

Binatog street vendor at our place in Malabon - CertifiedFoodies.com

“FINALLY!”, I exclaimed at manong (sorry, “sa wakas!” was too dramatic 😀 ). I told him he should slow down next time, so we can all keep up with him. 😀 I bought binatog for everyone! Of course, following the tradition, I brought out our own bowls for him to fill up. The contents of the white bowl cost me a measly Php 20, and he was VERY generous with the grated coconut. I bought Php 50 worth of binatog from him that afternoon.

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