Philippine Food, Cooking, & Dining Dictionary by Edgie Polistico

For desert was, Ginataang Binagkat (gabi with ice, mil, sugar and pinipig.)Īfter freshening up, we were ready for Ate Naty in Barangay Caniogan. The guest were served with Kinilaw na Bangus stuffed with kesong puti, Menudo, Pochero ni Plaridel, Pinangat sa kamias na Kitang, Hamon Bulakenya, Pinangat na Ayungin at Nilaga. The tuba got us appetized as we went for lunch at Bistro Maloleno. The guest got their empanada straight from the frying pan.

Tita Mercy and Tita Tess showed us how it was done, from flattening the dough, filling and frying (how the dough was made is a secret and it was prepared already when we came). When all’s ready, we headed for the public market for our first destination, Tita Mercy’s Empanada De Kaliskis. Meeting place was the historic Barasoain Church. Lunch was at Bistro Maloleño with Ferdie Talbenito and Rosario Talbenito preparing authentic Bulacan Heritage Food for the guests. Maglalang, a reporter for Business Mirror to document the event. I tagged along with them to take some pictures. Along with the usual suspects who facilitated this trip- Rheeza Santiago Hernandez Marichelle A. Food writers Nancy Lumen author of “The Adobo Book: Traditional & Jazzed-Up Recipes”, Amy Besa, author of “Memories of Philippine Kitchen”, Edgie Polistico, author of the Philippine Food, Cooking, & Dining Dictionary, the renowned photographer Neal Oshima, (he took pictures on Amy Besa’s book) Food Writer Vincent Vichit-Vadakan of Thailand and Chef Carlos Garcia Rodriguez from Spain, were our visitors for the day. Foods he posted native to the places had his FB friends curious and craving for them. This food tour was conceptualized because of an FB post by Sir Jose Benigno Salvador.

Philippine Food, Cooking, & Dining Dictionary by Edgie Polistico