Earlier
this year I went to Bacolod for a short RnR and to see some good friends over
the weekend. They played very gracious hosts to me and I am very grateful.
Thanks friend M, H and pretty C. I had a very food-filled and fun stay with you
guys. I can’t ask for more gracious hosts.
I
am separating my posts into 2 categories, the savories and the sweets.
A
visit to Bacolod would not be complete without the staple chicken “inasal” or barbecued
chicken cooked the Bacolod way. I don’t know how they do it but the taste is
completely different. I think it has to be the marinade that they use before
cooking the chicken. The grill marks lent off a pleasant smoky taste and the
chicken meat was really juicy and not at all dry like most barbecued chickens
are. It was simple fare yet so delicious. We also had some barbecued pork meat
but the chicken was the star of the night.
The
next morning come lunch time we went out to get some friendly grub at the
nearby La Salle school where right in front of it, there is a little cafeteria
place that serves up pork chops, pork belly and burger steaks together with
rice for an average of 60-80 pesos and that comes with a free bottle of Mountain
Dew soda. Yeah! Simple eating pleasures but made even better with good friends
to dine together with.
My
last night in the “city of smiles”, they took me to a seaside eatery where the
food was cooked ala carte and again the prices are insanely reasonable in this
city. I love it here. We ordered oysters and they just scalded them with
boiling water and served together with some native lemon. The price for the
oysters was like Php 50 for a basketful.
We
then had some sizzling shrimps just sautéed with some butter and lots of
garlic. Average-sized shrimps cooked to a pinkish hue and loaded with garlic.
Very simple but very yummy!
Our
next order was some fish ceviche or more commonly known as “kinilaw”. Fresh
slices of fish with the skin on and washed with some vinegar served together
with some fresh tomatoes, ginger, garlic and a dollop of mayonnaise to make it
even creamier.
The
sizzling squid came last. They were cooked well and did not have the rubbery
texture associated with over cooking. The squid was just sautéed with some
spices, tomatoes, onions, and garlic in its own juices and it was good.
I
had a great weekend in Bacolod full of good simple food and fun friends who
shared with me the same love for food. Thanks M, H, and C. I can’t wait for the
next trip since I still have a lot to try it.
XoXo
XoXo
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