The vast water resources in the province of Batangas serve as one of the sources of income for the Batangueños. The marine species found in lakes and bays of Batangas assure profit and abundant economy for the locality. Because it is in the waters of the province that some of the locals make a living from, they know they have to protect the
marine biodiversity and let no harm come near the species living underneath.

Maliputo is one rare fish found only in Taal Lake. Several recipes can be made with this fish, one of which is the plain and simple charcoal-broiled with kalamansi. But the most famous maliputo recipe is sinigang, with different kinds of vegetables, flavored with
unripe tamarind to achieve the ‘kick’ of a sourly taste.

Here is the recipe of sinigang na maliputo.

Ingredients
1 whole Maliputo, 350 grams
1 cup fresh tamarind
2 medium size tomato, quartered
2 medium size onions, quartered
1 cup sliced radish
1 cup string beans
5 okra, sliced
1 bundle kangkong
4 pieces siling haba
Salt and pepper

Procedure
1. Score both sides of the maliputo. Season with salt and pepper.
2. Boil 8-10 cups of water in large pot. Add onion, tomato and tamarind fruit. Simmer.
3. Add the maliputo fish.
4. Add vegetables and siling haba except kangkong. Cook for 2-3 minutes.
5. Let the ingredients simmer until half-cooked.
6. Bring the stock to a boil and add the kangkong. Serve with fish sauce.

Because of the growing contribution of the Maliputo fish in the town of San Nicolas, Batangas, the residents celebrate the “Maliputo Festival” annually on August 9. Street dancing and other activities are being held in the festival to showcase and promote maliputo, the pride of their town and their primary source of income.

Sources:
www.batangas-philippines.com
www.abs-cbnnews.com
www.gmapinoytv.com.ph

Photo: phtraveldes.blogspot.com

Bulalo or beef bone marrow soup is a special dish here in Batangas, not only for the rainy season as it is always available anytime of the year. There are a lot of tourists who drive down to Batangas just to satisfy their craving for this hot and mouth-watering soup.

“Ala eh! Napakasarap naman talagang humigop ng sabaw nare lalo na’t malamig ang panahon,” most Batangueños would remark.

Various restaurants in Batangas offer bulalo as this is among the most popular dishes associated with the province. What makes Batangas bulalo more special than other bulalos in the country? Well, the Batangueños’ way of cooking bulalo is incomparable – it takes a lot of time and labor of love, you may say.

The following are the ingredients and procedure on how to cook bulalo straight from the official cook of WOWBatangas Team, Daddy Mags.

Mga Sangkap:

1 kilo ng bias ng baka
1 piraso ng malaking sibuyas (hiniwa)
Tubig
Patis at asin
Pamintang buo
2 piraso ng beef cubes
2-3 katamtamang laki ng binalatan at hiniwang patatas
2-3 piraso saging na saba
2 piraso mais na may busil
1 buo repolyo (katamtamang laki)
1 bundle pechay
1/2 tasang dahon ng sibuyas na malalaki

Paraan ng pagluluto:

1. Linising mabuti ang karne ng baka.

2. Sa medyo malaking kaldero, magpakulo ng tubig. Ilagay ang karne oras na bumulak ito. Hayaang bumulak ang karne at maiging alisan ng bula ang ibabaw nito hanggang sa luminis ang kaldo.

3. Lagyan ng ilang pirasong pamintang buo at sibuyas.

4. Pahinain ang apoy hanggang sa tuluyang lumambot ang karne.

5. Pag malambot na ang karne, timplahan ng patis, asin at beef cubes ayon sa panlasa.

6. Sa isang kaserola, kumuha ng kaldo ng bulalo at palambutin ang mais, patatas, at saging na saba. Ilagay ang dahon ng pechay pagkatapos.

7. Ihain nang mainit para masaya ang tyan.

What makes Batangas bulalo special? Yun ay ang pagpapakulo sa baka ng mahabang oras sa mahinang apoy para lumambot ang laman ng baka na halos magtanggalan na mula sa buto at ang sabaw ay magiging malasang malasa.

Nothing else could be much sweeter than having someone in the family who can bake and make the yummiest desserts!

I tag Monday nights at home as “rapsa night” (rapsa = sarap) because it’s the only day in the week that my brother Drix is off from work and usually, with my dad, they prepare panalong dinner. But today, on a Sunday, he decided to file a vacation leave to bake and bake all day. Goodness!

He’s got a lot of food magazines at home, one of which is where the recipe of this featured dessert came from. This is, I supposed, an original recipe of one of the well-known pastry chefs in the country, Aileen Anastacio.

Sans rival with a Batangueño twist! Yes, it has kapeng barako in it.

So I asked my brother to try to make this Kapeng Barako Sans Rival which you could also try at home. Enjoy!

*Makes one 9-inch cake | Preparation time: 20 mins | Baking time: 1 1/2 hours

For the meringue:
4 egg whites
2/3 cup sugar
2 tablespoons all-purpose flour
1 tablespoon ground barako coffee, (you’ll need more for dusting)
1/2 cups cashew nuts, chopped (Drix ran out of cashew so he used almond flakes as alternative)

For the coffee buttercream icing:
1 cup sugar
1/2 cup egg whites
2 tablespoons brewed kapeng barako (Chef Aileen used diluted instant espresso powder in her recipe)
2 cups butter
1 cup cashew nuts, toasted and chopped (Drix omitted this)

Procedure:

1. Preheat oven to 250° F.

2. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until foamy. Gradually add sugar a tablespoon at a time. whip to stiff peaks.

3. Reduce speed to low. Gradually add flour, ground coffee and cashews (almonds as Drix’s alternative). You can also use a spatula to gently fold in the dry ingredients just until combined.

4. Divide mixture into three equal parts. Using a offset spatula, spread evenly into three (3) 9-inch rings set on a lined baking sheet.

5. Bake in the preheated oven for 1 hour. Allow to cool completely in the oven overnight, leaving the door slightly ajar. (NOTE: In this case, Drix just let the rings cooled for quite some time kasi kelangan ko na for posting, haha).

6. Make the coffee buttercream icing: Place sugar and egg whites in the bowl of an electric mixer, then place the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 140°F on an instant-read thermometer.

7. Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.

8. Reduce speed to medium-low. Add butter a tablespoon at a time, beating well after each addition. Beat in coffee mixture. Whip until smooth.

9. Assemble the cake: Place one meringue disc on a cake board. Spread about a cup of icing on top. Sprinkle cashew nuts over the icing. Top with another meringue disc; spread icing on top and sprinkle with nuts. Top with another meringue layer and repeat procedure.

10. Cover the entire cake with buttercream icing, spreading it evenly on top and on the sides. Sprinkle cashew nuts on the sides of the cake and dust the top with ground coffee. Refrigerate or freeze for about two (2) hours before slicing.

*This recipe was first published on Yummy magazine, September 2012 issue as written by Chef Aileen Anastacio. Indicated notes were based on Drix Hernandez’s recipe modifications.

Most of us would choose to bring our own home-cooked meals to the beach rather than rely on the resort restaurant’s menu considering how one order would cost you.

Just wondering, what are the usual foods you bring to a summer beach outing?

Do you have the same items as listed below?

1. Anything “pang-ihaw”

What we usually do, say for example we’re going to Laiya, is we drop by the Padre Garcia public market to buy pork, chicken, fish, or squid, which we can grill. Mas feel ang summer vibe sa may dagat kapag may inihaw!

2. Chips, chips, and more chips

Hindi lang pang-meryenda, pampulutan pa. Nothing beats the fun of munching on corniks and potato chips after swimming. Better, healthier options? Nuts and dried fruits!

3. Manggang hilaw at bagoong (or alamang)

Aaaaargh! Salivating much? The official summer fruit that you would opt to be unripe and crunchy! This is the reason why we see a lot of vendors selling unripe mangoes by the beach.

4. Ensaladang talong

Eggplant salad for the unfamiliar ones. Why is this on the list? Because it’s the perfect sidekick, err, side dish to anything grilled! Grill the eggplant, chop it afterwards then mix with chopped onions and tomatoes and voila! You’ve got one heck of a meal that’s worth 10 rapsa points!

5. Cool, watery fruits and veggies

Ah, think watermelon, melon, cucumber, turnips. They do double duty as they fill your stomach and keep you hydrated at the same time.

Got the same list and more? Share your items!

Oh, never ever forget liters of drinking water. It’s also a very good idea to bring cooler and ice for storage of foods that might spoil in no time.

What is your favorite ‘ulam’? Filipinos love good food. And we’re blessed to have a well-rounded cuisine with a variety of dishes to choose from.

There’s something spicy, something sweet and sour, something salty, something refreshing, something ma-umami. There’s always something for everyone!

Among these dishes, what’s frequenting your dining table?

The best thing about Filipino dishes is that they are not complicated to prepare. The ingredients are readily available in the local market and once these dishes are cooked, they’re simply satisfying!

These are the yummiest Filipino dishes we all love.

Adobong manok – nothing beats the simple goodness of this dish

Bicol express – actually, this is my dad’s version and he’d rather call it Batangas express since it’s not extremely hot and he’s added some twists to Bicol’s star of dishes

Gulay na balatong (munggo) – this is a carinderia staple. Simple, inexpensive, Pinoy na pinoy! Perfect if paired with something fried like this chicken fillet or crispy fried tawilis!

Chicken tinola – comforting chicken dish that’s best for cold months. Sabaw pa lang, ulam na!

Gulay na mais na may malunggay at kalabasa – looking for something healthy and tasty? This one’s on top of the list of local vegetable soups here in the Philippines.

Beef caldereta – one of the tastiest and most flavorful dishes in the Filipino cuisine

Pininyahang manok – simply put, chicken with pineapple. Perfect summer dish! The pineapple chunks add sweetness to this meal.

Pork adobo – ang tunay na dugong Pinoy, hindi tatanggi sa adobo!

Sinigang na baboy – another dish to comfort our tummy when the weather’s freezing cold. Because of its tangy flavor, this one is best if you’re sick and your taste buds are kind of sleeping.

Beef and mushroom stew – does not seem too Pinoy, right? But this one’s another easy to prepare dish you should try at home.

Hungry? Prepare any of this today!

Visit the San Jose, Batangas page for all information on San Jose.

The municipality of San Jose celebrates Eggstravaganza Festival, the event that highlights the dominant business in town – poultry farming. Also, this is their way of thanking St. Joseph, their patron saint, for the success of their business.

The locals of San Jose celebrate the festival every April as part of the founding anniversary of the town. They celebrate it with street dancing, contests, programs, and fun-filled activities to entertain local folks and tourists.

One famous egg dish is ‘sinuam’, a soup that’s simple and healthy. Sinuam is a salty and gingery egg soup usually prepared for women who had just given birth.

To learn how to cook sinuam, my dad shares the recipe of this quick and easy soup popular in San Jose, Batangas.

Mga sangkap para sa Sinuam
3-4 pirasong itlog
4 na tasang tubig
1 pirasong bawang na pinitpit
1 pirasong luya (hiniwa)
pamintang buo
asin
patis

Paraan ng pagluluto
1. Sa isang kaserola, maglagay ng apat na tasang tubig para sa apat na pirasong itlog.
2. Lagyan ng bawang, luya, pamintang buo, at asin.
3. Pakuluin ang tubig at ilagay ang mga itlog. Mas maigi kung isa-isa lang ang paglalagay ng itlog upang masigurong hindi ito masisira.
5. Patayin ang apoy kapag nailagay na ang lahat ng itlog.
6. Maaaring timplahan ng patis ayon sa panlasa.

Last Updated: September 6, 2013

Tuwing naulan, bukod sa mamaluktot sa ilalim ng kumot, may isa pang masarap gawin na tyak na magpapagising sa parang natutulog na mantika mong diwa. Kumain.

Kumain ng hindi lang pagkasarap kundi pagkainit ring mga pagkain na kung babanatan mo agad pagkaluto ay paso ang dila mo. Swerte tayo dine sa atin gawa nang mga pagkaing tatak Batangueño na bukod sa nakakabusog na’y pampainit pa ng tiyan. Hindi na mangangaligkig sa lamig!

‘Comfort food’ kung tawagin ang mga pagkaing paborito mong kainin kung ika’y malungkot o kaya ay pagod. Areng mga are, literal na comfort food gawa nga ng ‘comforting’ sa tiyan at sikmura tapos ay masarap pa at kayang-kaya mong lutuin. Hindi ka na dadayo sa kung saang kainan lalo na kung inam sa pagbuhos ang ulan.

Ilan sa mga Batangueño dishes na perfect tuwing naulan ay ang walang kakupas-kupas na loming Batangas, ang ‘mautak’ na bulalo, ang simple pero rak na sinuam, ang malinamnam na goto, at sinigang na maliputo. Kung nakalimutan mo na kung paano lutuin ang mga are o hindi mo pa nasusubukang lutuin, ishe-share namin sa inyo ang mga recipes.

BULALO

Mga sangkap:
1 kilo ng bias ng baka
1 piraso ng malaking sibuyas (hiniwa)
tubig
patis at asin
pamintang buo
2 piraso ng beef cubes
2-3 katamtamang laki ng binalatan at hiniwang patatas
2-3 piraso saging na saba
2 piraso mais na may busil
1 buo repolyo (katamtamang laki)
1 bundle pechay
1/2 tasang dahon ng sibuyas na malalaki

Paraan ng pagluluto:
1. Linising mabuti ang karne ng baka.
2. Sa medyo malaking kaldero, magpakulo ng tubig. Ilagay ang karne oras na bumulak ito. Hayaang bumulak ang karne at maiging alisan ng bula ang ibabaw nito hanggang sa luminis ang kaldo.
3. Lagyan ng ilang pirasong pamintang buo at sibuyas.
4. Pahinain ang apoy hanggang sa tuluyang lumambot ang karne.
5. Pag malambot na ang karne, timplahan ng patis, asin at beef cubes ayon sa panlasa.
6. Sa isang kaserola, kumuha ng kaldo ng bulalo at palambutin ang mais, patatas, at saging na saba. Ilagay ang dahon ng pechay pagkatapos.
7. Ihain nang mainit para masaya ang tiyan.

Source: My dad’s (Daddy Mags) recipe collection

LOMI

Mga sangkap:
1/4 kilong lomi noodles (mike o flat)
1/2 tasang ulam na baboy (maliliit na hiwa)
1/2 tasang atay ng baboy (maliliit na hiwa)
1/2 tasang kikiam (maliliit na hiwa)
1/4 tasang meatballs o bola-bola
1 piraso ng malaking sibuyas
dinikdik na bawang
6-7 tasang chicken broth
1 kutsarang cassava flour
2 pirasong hilaw ng itlog
2 kutsarang mantika
2 kutsarang toyo
2 tasang tubig

Para sa toppings:
Malutong na chicharon (maaaring dinurog)
2 pirasong itlog ng pugo o 1 pirasong nilagang itlog

Lihim na sangkap: Kaldo ng baboy

Paraan ng pagluluto:
1. Ihanda ang mga kakailanganing sangkap.
2. Ilaga ang lomi noodles sa kaldo ng baboy.
3. Igisa ang sibuyas at bawang sa hiwalay ng kawali. Hintaying maging brown ang kulay.
4. Ilagay ang atay ng baboy, laman ng baboy, kikiam, at bola-bola sa ginisang bawang at sibuyas. Lagyan ng toyo at kaunting tubig.
5. Ilagay ang nilagang lomi noodles sa kawali. Isama ang kaldo.
6. Takpan at hayaang kumulo hanggang ang sabaw ay maiga.
7. Ilagay ang cassava flour. Takpan uli at pakuluan hanggang sampung minuto.
8. Ilagay ang itlog at haluin. Wag pakuluan.
9. Ihain nang may kasamang chicharon, itlog ng pugo o hiniwang itlog sa ibabaw.

Source: Drake and Jane Lomi House in Lipa City and en.petitchef.com

GOTO

Mga sangkap:
lamang-loob ng baka
buto-buto at kaunting laman ng baka (optional)
sibuyas
pamintang pino
beef cube
patis
kalamansi at siling labuyo

Paraan ng pagluluto:
1. Linising mabuti ang lamang-loob, buto-buto at laman ng baka. Alisan ng mga lamad at taba.
2. Magpabulak ng tubig sa katamtamang laking kaldero.
3. Ilagay ang mga nasabing parte ng baka oras na bumulak ng maigi ang tubig.
4. Pakuluan ng maayos at alisan ng bula sa ibabaw upang luminaw ang sabaw.
5. Pahinain ang apoy ng mahinang mahina hanggang sa lumambot ang goto.
6. Lagyan ng iba pang mga sangkap ang pinalambot na goto.
7. Hanguin ang goto at maglagay sa mangkok ng iba’t ibang parte na nanaisin. Buhusan ng pinabulak na sabaw.
8. Timplahan ng kalamansi, sibuyas, at sili.

Source: My dad’s (Daddy Mags) recipe collection

SINIGANG NA MALIPUTO

Mga sangkap:
1 buong maliputong Taal
2 katamtamang laking bawang
2 katamtamang laking sibuyas
2 kamatis (optional)
sampalok na sariwa o Knorr cube o Sinigang Mix
luya
asin
paminta (buo o durog)
pangalawang hugas bigas
patis
sitaw
labanos
kangkong
gabi
siling pangsigang

Paraan ng pagluluto:
1. Pabulakin sa hugas bigas ang sariwang sampalok kung yun ang gagamitin. Kapag malambot na, salain sa strainer at katasin ang pinalambot na sampalok sa bugas bigas.
2. Kung instant mix ang gagamitin, pabulakin lang ang hugas bigas at ang nasabing mix.
3. Ilagay ang bawang, luya, sibuyas, kamatis, at gabi (kung meron).
4. Timplahan ng asin/patis at paminta at pabulakin sa mahinang apoy.
5. Habang pinabubulakan ang mga timpla, hugasang mabuti ang isda at timplahan ng konting asin at pamintang durog.
6. Palakasin ulit ang apoy at ilagay ang isda hanggangbumulak ulit. Pagkatapos ay pahinain ng mahinang mahina ang apoy ng 15 minuto.
7. Ilagay ang sitaw at labanos. Isunod ang kangkong bago patayin ang apoy.
8. Ilagay ang siling pangsigang kung meron.

Source: My dad’s (Daddy Mags) recipe collection

SINUAM

Mga sangkap:
3-4 pirasong itlog
4 na tasang tubig
1 pirasong bawang na pinitpit
1 pirasong luya (hiniwa)
pamintang buo
asin
patis

Paraan ng pagluluto:
1. Sa isang kaserola, maglagay ng apat na tasang tubig para sa apat na pirasong itlog.
2. Lagyan ng bawang, luya, pamintang buo, at asin.
3. Pakuluin ang tubig at ilagay ang mga itlog. Mas maigi kung isa-isa lang ang paglalagay ng itlog upang masigurong hindi ito masisira.
5. Patayin ang apoy kapag nailagay na ang lahat ng itlog.
6. Maaaring timplahan ng patis ayon sa panlasa.

Source: My dad’s (Daddy Mags) recipe collection

If you are going to visit Batangas, a tour is not complete if you haven’t tasted this very rare fish, the maliputo. This fresh water fish can only be found in Taal Lake. Maliputo is most popular in the town of San Nicolas where its festival is derived from.

Batangueños usually cook this fish as fried, grilled, or sinigang. How will it taste if cooked in some other ways? I’ve searched for other maliputo recipes and found these two: Pan-Seared Maliputo with Sampalok Florettes and Steamed Maliputo.

But before moving on, in this link is the recipe for sinigang na maliputo. In case you want something comforting for the rainy day eats.

Pan-Seared Maliputo with Sampalok Florettes

Ingredients:
1 whole maliputo, 350 grams
1 cup fresh sampaloc florettes
1 cup sliced white onions
4 tablespoons cooking oil
salt and pepper

Procedure:
1. Butterfly cut maliputo. Season with salt and pepper
2. Stuff maliputo with onions and sampaloc florettes.
3. Sear both sides of the fish.
4. Serve toyomansi sauce.

Source:www.abs-cbnnews.com/lifestyle

Steamed Maliputo

Ingredients:
3 cloves garlic
1 large onion, half sliced and half chopped
2 native tomatoes, chopped
1 tablespoon chopped cilantro
1 lemon, slice the middle portion thinly, use the end portions for zest and juice
1 thumb-sized piece of ginger, peeled and cut into thin strips
1 medium sized maliputo, gutted and cleaned
2-3 teaspoon sesame oil
3 teaspoons soy sauce
sea salt and freshly cracked black pepper

Also needed: parchment paper

Procedure:
1. Line a bamboo steamer with a square of parchment paper, leaving a bit of an overhang.
2. Rub fish with sea salt and cracked black pepper inside the cavity and out. Place on parchment inside the bamboo steamer.
3. Mix the garlic, chopped onions, tomatoes, cilantro, lemon zest, and ginger. Stuff what you can of this mixture in the cavity of the fish, along with a couple of the lemon slices. Scatter whatever is left of the mixture around the fish.
4. Drizzle fish with the lemon juice, sesame oil and soy sauce. Top with the rest of the lemon and onion slices. Fold in parchment (it doesn’t have to close completely as it will cook in a steamer anyway) and close the steamer.
5. Heat water in a wok until it comes to a rapid simmer. Place steamer in the wok (making sure the water does not touch the contents!) and cook for 15-20 minutes.

Source: 80breakfasts.blogspot.com

Photo credit: 80breakfasts.blogspot.com

Text: Bernadeth Manalo
Photos and Video: Steph Dote

Ano gang handa n’yo sa “Noche Buena”?

Traditionally, we, Filipinos, prepare a special and prosperous dinner on our table come Christmas Eve. This is where we, together with our family, gather and eat together as we welcome the day Jesus Christ was born.

Usually, the menu for Noche Buena includes a pasta dish, puto bumbong, bibingka, salad, ham, lechon, a chicken dish, and some sweets to end the meal. Keeping away from the usual food preparation, we think of a recipe that would be an alternative for pasta dishes. This dish looks and sounds “sosyal” but it’s affordable and easy to cook.

Drix Hernandez (Ms. Dyan’s brother) shared his own version and way of cooking Potato Gratin (pronounced as “gratan”). This dish will remind you of lasagna and carbonara but the star in this dish is potato intead of pasta. Its cooking time and preparation runs for about 40 minutes. The ingredients cost between P160.00-P260.00 only and the recipe below is good for 4-6 persons.

Below are the ingredients and procedure in cooking Potato Gratin by Sir Drix. Ingredients with asterisks are optional.

Ingredients:
3 medium sized potatoes
½ of 1 pouch all-purpose cream
*1 small can sliced button mushroom
*½ of 1 small can evaporated milk
*½ of 1 box quick melt cheese
1 pack Eden Cook Sarap
1-2 tablespoons of Italian seasoning
salt and pepper
4 cloves of garlic
½ white onion

Procedure:
1. Carefully cut the potatoes into thin slices.
2. Boil the sliced potatoes.
3. After boiling put it on a plate and set it aside for a while.
4. Sauté the white onion and garlic in a saucepan.
5. Add the sliced button mushroom.
6. Add a half of 1 pouch all-purpose cream.
7. Pour the evaporated milk. Let the mixture simmer.
8. Add some dash of Italian seasoning for flavor and salt and pepper to taste.
9. Put the boiled thin sliced potatoes.
10. Mix it gently to avoid mashing the potatoes. Let it cook for about 5 minutes.
11. Pre-heat the oven to 350°F.
12. When the mixture and potatoes boil, transfer the ingredients on a baking dish.
13. Sprinkle the surface with the cheese.
14. Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender. Since the reason for putting it in the oven is to basically melt the cheese, you may use oven toaster if baking oven is not available in your home.

Now, don’t miss to try this dish as your family would surely love this. Have a tasteful and delicious meal. Merry Christmas!

We have featured different Batangueño dishes here and we’re wondering kung ano ba talaga ang pinaka-patok sa panlasa ng mga kababayan natin.

Kung halimbawang magkakaroon ng official dish ang Batangas, ano kaya ang pipiliin ng karamihan sa atin?

If you are not from Batangas, you have to try all these dishes. Let’s get the list rollin’.

Lomi

This comfort food started warming the tummies of Lipeños way back 1960s by a Chinese native named To King Eng. A bowl of lomi never fail to satisfy a Batangueño’s palate especially during this rainy season.

READ MORE: How to cook Batangas lomi?

Sinigang na Maliputo

Sinigang can be done to shrimp, beef, pork, or fish, just like cranx ignobilis or simply, maliputo. This dish falls into the list because maliputo can only be found in our very own Taal Lake.

READ MORE: How to cook Sinigang na Maliputo

Kalderetang Bakang Batangas

Medyo pinasosyal lang ni Chef Paul Poblador ng Asian Flavors sa Lima Park Hotel ang version na ito.

What makes this ma-umami dish different from the usual? READ MORE: How Batangueños cook caldereta

Batangas Bulalo

Aside from caldereta, this is another hearty meal that features beef. Oh, this is best with corn added to the ingredients. May kakaiba kasing flavor ang mais kapag inilahok sa bulalo.

READ MORE: How to cook Batangas bulalo

Adobo sa Dilaw

This one is popular in the town of Taal. Typical way of cooking adobo but this Batangas version make use of turmeric or luyang dilaw.

READ MORE: How to cook Adobong sa Dilaw/Adobong Dilaw

Inihaw na Tawilis

Well, you can cook tawilis any way you want. Inihaw na tawilis sa tindagan ang madalas bumida dito sa Batangas, lalo na kapag may outing ang pamilya, the best!

READ MORE: Try other tawilis recipes

Gotong Batangas

The best ang gotong lamang loob sa umagang maulan at malamig! Well, if you don’t like eating innards, you must learn how. Wag mo na lang tingnan bawat pirasong makikita mo sa gotong ito. Appreciate this as a whole and your stomach will be so happy.

READ MORE: How to cook Gotong Batangas

PHOTOS:
sinaing na maliputo – phtraveldes.blogspot.com
adobo sa dilaw – batangasresorts.net

Updated February 18, 2014

Taal is known for its preserved cultural heritage and old ancestral houses that’s why it is given the title “Heritage Town”. Its municipality and people are hand-in-hand in taking care of these tourist spots as they are intent on preserving history and our traditions.

Alongside its locals and ancestral houses, Taal is also known for its authentic Batangueño food. And what field trip would not be complete if you will not sample the local delicacies.

Don Juan, the first boodle house that serves native Taal delicacies, is a big hit and the first tourist destination for food tripping.

In an interview with Eli Andres, the manager of Don Juan:
“Don Juan is known for Taal’s Specialities; Tapang Taal, Longganisang Taal, Pork Barbeque, Fried Tawilis, Adobo sa Dilaw and Sinaing na Tulingan. All the foods that we serve are fresh and no preservatives. We came up with Don Juan for people to acknowledge the way of how filipino’s eat, with their finger licking and eating from banana leaf serves as the native way. All served in one boodle and eating as if you’re at home. Knowing Taal for being a heritage town, there are visitors coming all the way from Visayas, Lipa and Batangas.”

Their Boodle comes in three servings namely: Inihaw Boodle, Don Juan’s Boodle and Taal’s Specialties Boodle that are all good for 4 to 6 persons.

“We came up with Boodle because of the old ways on how soldiers used to eat, with bare hands and banana leaf. Eating together with more people is more fun specially sharing the best food we can serve,” added Eli Andres.

We were served with a boodle of Taal’s Specialties namely Tapang Taal, Longganisang Taal, Sinaing na tulingan, Inihaw na Baboy, Adobo sa Dilaw, Fried Tawilis, Ginataang Sitaw Kalabasa served with sliced tomatoes, onions, pickled papaya and steamed rice known as Taal’s Specialties Boodle. Serving us the boodle made us realise it is better to eat with our bare hands and chatting made it fun that helped us to be closer with one another. Laughs and bonding were worthwhile and also the food made it suitable for the fun we had.

“It made me feel the true Pinoy essence that is something we can be proud of and eating together in a meal is very mush important for Pinoys especially when the foods served adds falvor to bonding,” said Andrea Josa Suazo of WowBatangas.

We got to taste different portions of food which we had never encountered before like the Fried Tawilis that can be eaten whole and non-stop picking of the crisp of Tawilis. Another that was so undeniably delicious was Tapang Taal; it is a local dish that is marinated just like the Longanizang Taal, but it is thinly sliced and diced pork served as tapa.

Pampering up with their deserts; Leche Flan, Fried Suman with chocolate spread, Halo halo and Sago’t Gulaman, you’ll find yourself in the middle of the Green Field, breathing fresh air. We were much fascinated by the deserts that was served for us and was really enjoyable to eat. One serve of their desert wasn’t enough to fill our stomach but it was a joy to taste their delicacies.

“Eating at Don Juan is like eating at home and it makes you wonder the fresh breeze of the forest. That’s how Don Juan made me feel. The rich delicacies of Taal promises that wherever you are, you’re at home,” said Nicole John Martinez of WowBatangas.

The inside of Don Juan’s restaurant is patterned from the old houses of Taal. Don Juan is a restaurant that brings the family together in one meal and they encourage eating with bare hands, which is as Pinoy at it comes. Not only that, barkadas and group of friends and tourists will also enjoy dining here.

Contact Information:
Telephone: (043) 302-2486 , (043) 740-1828
Moblie: 0922-803-8855
Address: Calle J. W. Diokno St. Taal, Batangas 4208 Besides Taal, Public Market
For more information, visit their website: www.donjuanbarbeque.wix.com/donjuan

And more food articles at WOWBatangas.com

Written by: Maria Celina Valencia
Photos by: Nicole John Martinez

WOWBatangas Team – JR Cantos, Maria Celina Valencia, Andrea Josa Suazo, and Nicole John Martinez