Have you tried Rodic’s tapsilog? I actually added a twist to their tapa, the sweet-tasting, shredded cured beef (that goes well with vinegar). Earlier this morning, I prepared sisig made of Rodic’s tapa..
I had the pan heated, put oil, threw in some chopped red onions, added the tapa, soy sauce, oyster sauce, green pepper, seasoning, pepper, and mayonnaise. Voila, tapsisig!
I cooked something for my wife and daughter last week. It was pasta cooked with Gourmet Beef and Mushroom Pasta Sauce. Ground beef, sliced button mushroom, tomatoes and Italian seasoning (dried marjoram, thyme, rosemary, savory, sage, oregano and basil) were added to add more zest to the sauce. My daughter enjoyed it and still asking for it the next day.
Cooking at home is fun if who you’re cooking for is enjoying it.
It was a Saturday again and I was able to influence my lunchmates (classmates) from my graduate program to eat where I like to eat. I was able to lure them this time to an eatery I just discovered the last week. It looks just like a normal sari-sari store in Valencia St. at first glance, but if you’ll look closely, it has an eatery inside. The name of the place is 
Pampanguena’s Eatery (the name suggests that the food they serve is inspired by Pampanga’s cuisine.
I ordered, as the title suggests, a kare-kare or a pork stew in peanut sauce. 
It was good. What made it more special is the shrimp paste that came with it. It was prepared with chunks of meat in it. Although it can stand on its own as a meal, it made the kare-kare taste better.
Overall, it was good. Although the kare-kare had only a few pieces of vegetable on it, I still enjoyed my lunch.
Last Saturday, I was able to convince my classmates (Kat and Tina) to eat at lunch at mommy’s (Naty’s Kitchenette).
This is an eatery located at Valencia St., Sta. Mesa, Manila. It was a typical eatery near a university, crowded during lunch time. We even experienced eating on the third floor of the building (the owner’s dining room) because the mess area was already full of patrons. But it was a different situation last Saturday, some areas in the Philippines were even put under signal #4. We were the only customer when we arrived.
I ordered a serving of Pork Sinigang (pork in tamarind stew). It was 30PhP/order and a cup of rice (7PhP). My tab was 37PhP. 
It was a great lunch, as I haven’t tasted sinigang in a long time. I even ordered my second cup of rice. My classmates ordered estofado and breaded prok chop.
Overall, we give it 8 stars out of 10.
After a long time of wondering, now I know what “umami” is! I got so curious of “umami” because of a TV ad that keeps on saying “ang sarap ng umami.”
According to umamiinfo.com, it is the fifth basic sense of taste. We are all familiar with the four basic sense of taste; sweet, sour, salty, and bitter. Then there’s “umami.”
It came from a Japanese term, umami is a pleasantly savoury taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products. The taste of umami is subtle and many don’t recognize it but it plays a major role in tasting and eating.
Now I know what umami is!
