Sorbetes; once tasted FOREVER wanted

On a hot, sunny day, every Filipino hear the sound of the hand held  bell among the streets in the Philippines, indicating that "MamangSorbetero" (or Ice Cream man) is peddling around the town to offer his sorbetes or dirty ice cream. 

Summer season is now approaching and the spotlight is on sorbetes- Filipino traditional variation of ice cream made in the Philippines.

Sorbetes, as the Filipino ice cream is distinct from the similarly named Sorbet. Sorbetes got its name of dirty ice cream because it is usually sold along the streets in a wooden push cart; thus, exposing it to open air. Peddled by street hawkers it is usually served with small wafer or sugar cone and more recently, bread buns. It is uniquely made from coconut milk, unlike other ice desserts that are made from animal milk. Sorbetes really possesses an inextinguishable taste that whoever can taste it, will experience mouth watering feeling.

Sorbetes is the most affordable Filipino dessert, perfect for merienda. It has an extremely taste and once you tasted, forever wanted.It is also considered as such because it is ussually home-made by the vendors themselves when compared with the commercially-made ice creams where in quality controls were strictly enforced, the dirty ice cream with naturally be cheaper in price from P 5.00 to P 15.00 because it uses less milk and more water in the ingredients.

Way back then Spaniards introduced sorbetes to Filipinos and only elite persons can afford it but Filipinos insatiable quest to improve ice cream and to become more affordable for all. 

According to my grandmother, during her time, her grandfather uses carabao milk and egg yolks and store to a wooden drum with ice and rock salt to maintain cold temperature until ready to be consumed, but when Americans took over the country commercial ice creams were released and introduced leaving home-made sorbetes out of the competition.

On this modern era, how did sorbeteros (ice cream man) compete with the big companies offering world class ice creams?

Mang Carlos Dimaguiba, 45 years old, has been selling sorbetes along the streets of Antipolo City for almost 25 years now. He started with capital money of 500 selling only to his neighbors. When Mang Carlos saw his neighbors were loved eating his ice creams, he decided to borrow money on his relatives. Using P 5,000 he bought a sorbetes cart to sell around his barangay. He sell four flavors ube, chocolate, mango, and cheese for only 5 pesos for wafer cones , 10 pesos for sugar cones and 15 pesos for bread buns. Mang Carlos earns 900 pesos a day and after 3 months he got his capital back. 

According to Mang Carlos existence of big dairy company’s doesn’t affect his income probably because nothing compares Filipino-made sorbetes .

For chocolate flavor

4 ounces bittersweet chocolate, chopped fined

½ cup sweetened condensed milk

½ teaspoon pure vanilla extract

Salt

1 ¼ cups cold whipping cream

For the procedure

1.      In a bowl, microwave chocolate, sweetened condensed milk, stirring every 10 seconds, until chocolate is melted. Add vanilla and salt then stir; set aside and let it cooled.

2.      With the used of electric mixer on medium-high speed, whip cream to soft peaks for about 2minutes. Whisk ¼ of the whipped cream into the cooled chocolate mixture. Fold the remaining whipped cream into the chocolate intil incorporated.

3.      Freeze in an airtight container until firm, atleast six hour or two weeks.

Talking to all Filipinos, Mang Carlos, in behalf of all sorbeteros (ice cream man), is asking to continously support the Filino-made sorbetes and do'nt let sorbetes overcome by commercial dairy products. 

I have been thinking of foreign influences in Philippine food recently and wonder why Filipinos are so creative. An expensive dessert because of our creativeness Filipinos made it to a simple yet so affordable dessert.

Foreign influences in our country prove that Filipinos can create better version not to impress but to express their creativeness. 

If there is one thing to be proud about, being a Filipino, I think one of which is our cleverness in coming up with new ideas most especially when it comes to food. Say for example, a typical ice cream Filipinos made its own version the sorbetes- cheaper but better than commercial ice cream.

Next time you eat foreign food take time to take a glimpse and relish the Filipino versions of different food varieties and say "eating is more fun in the Philippines".

TAHO, More fun in the Philippines

“Tik-ti-laok” as the rooster shouts. A sign that it is already morning for sure “Mamang Nagtataho” is out there.

This is a typical day here in the Philippines. Taho is made from tofu, brown sugar syrup (arnibal) and sago pearls.

Taho is a staple comfort food that can be found all over the country. For only five pesos to ten pesos you can enjoy the pleasure that taho brings. It is also a great breakfast option, since most vendors prepare their good before dawn.

Everything has its beginning, unlike our local delicacies; taho was known as a Chinese invention that predates the Spanish occupation.

Legend says that tofu was originated sometime during Han Dynasty. Tofu soon became an important source of protein in East Asian Buddhist.

Taho comes from the Malay word “tau hue” which was derived from the Hokkien “tau hua” or “tofu pudding”.

Despites of its popularity, taho were once compromised due to its major ingredients-sago. Manufacturers used sago cycad instead on its experiment resulting too dangerous neurotoxins in its pith and seeds, was not properly processed that leads to serious ailments like liver damage and responsible for the outbreak of darkinsons disease- like epidemic in Papua New Guinea.

Taho is not only a Filipino delicacy but also it plays a vital role to those Filipinos who depend on taho as a source of their income.

Jack Dela Pena, 78 years old, he has been selling for almost 45 years. His four sons graduated on college because of Mang Jack’s hardwork and dedication on selling taho.

Early Three o’clock in the morning, Mang Jack needs to wake up to prepare his goods. And five in the morning he will roam around all throughout the streets in Antipolo. Four in the afternoon he will go to the market to buy the ingredients needed for tomorrows. This is the daily life Mang Jack’s have. He is suffering the extreme heat but he have to do it for his family. Everyday Mang Jack earns 1,300 less the 550 capital for the ingredients.

I asked Mang Jack if he would give a chance to have another job or stay at home because his four sons graduated in college. Would he still choose selling taho?

Mang Jack proudly say yes because of selling taho he was able to give the good life for his family.

He is a reflection of many Filipinos. He may not be a rich erson in term of money, but he is very rich in courage, perseverance and hardwork. A treasure that really matters and the world must be proud of the Filipinos like Mang Jack.

How to make taho?

It is a good source of nutrients. It is rich in protein, low in fat and very affordable, that is the reason why taho is well loved by Filipinos.

For the ingredients:

½ kg ogf soybeans

4 liters of water

1 ½ sago pearls

¼ vanillas

For the syrup:

1kg of brown sugar

1 1/2 liter of water

For the procedure:

1.      First, soak beans overnight.

2.      Grind finely while adding hot water.

3.      Put soybean in a cheese cloth and squeeze out milk.

4.      Boil soy milk for atleast 10 minutes.

5.      Stir and add gulaman.

6.      Allow to boil for 10 minutes.

7.      Pass the mixture through a cheese cloth then put in a molder.

8.      Let it cool and serve with syrup.

9.      Then soak soya beans for 30 minutes in tap water.

10.  De-hull the soya beans for 8 hours with generous amount of water.

11.  After 8 hour grind the soaked beans as gfine as possible (then locked it and let it boil in 180 degrees for about 30 minutes then drained)

12.  Separate the soya milk to the soy pulp

13.  Then apply a coagulating powder (food grade calcium sulfate, magnesium chloride, nigan) Stir once ot twice until gel-like form is achieved.

14.  For the syrup, dissolve sugar in water and boil for 15 minutes.

After doing following these steps, you can now enjoy your unlimited taho right on your home.

In Baguio city, instead of using brown sugar syrup, they use strawberry falovor.

After it is truly indeed that taho gave us the good take for all the pain and trials we have ang sweetness for all the bitterness in our lives taho will make us remember that even how hard our life is, there is still taho that will relaxes our minds and temporarily forget what real life is because taho, is more fun in the Philippines!

A Pack of Nilupak

I watched the clock above; it was 2:30 in the afternoon on another blissful cold day. I was bored like a ten-year old girl with nothing to do. I brushed our curtain and leaned forward outside the window. The streets were filled with teenagers, vendors and older people busy buying for their dinner and going home , some were sitting in ther own store listening to the joyful music coming from the store of Ate Lei and it seems like the opposite of mine. A dark-skinned man caught my eyes who lugged a wooden cart with his home-made Nilupak and it was Mang Nestor. I immediately went outside our house and buy a pack of his home-made delicacy topped with butter.I asked a favor of Mang Nestor if he can tell me the story about this delicacy. Mang Nestor tells me the history, ingredients, procedure and the other versions of Nilupak.

“Nilupak is a delicious Filipino treat made from cassava. This dish is enjoyed in the Philippines as a merienda or sometimes it was considered as a dessert. It may also be served in weddings, birthdays and mostly in fiestas. It is said that the name of this dish (nilupak) was derived from the traditional method in preparation- nilupak is a Filipino word and its English translation is “to mash”.

For the ingredients

Grated cassava

1 cup shredded coconut

1 can of condensed milk

3 tablespoons of butter

¼ teaspoon of salt

For the procedure

1.      In a bowl, combine the grated cassava, shredded coconut, condensed milk, salt and butter. Mix well.

2.      Place the mixture in a pan with a low heat for about 15 to 25 minutes. Gradually stir the mixture until it gets smooth and soft texture.

3.      Remove the mixture and place it on a plate, top it with shredded coconut (optional) and butter and served.

According to my grandmother,Leonila Celiz Sarmiento, her mother uses “saging na saba” for alternatives to cassava but she prefers the cassava version because it is more creamier. And as we all know cassava is the third most important source of carbohydrates next to rice and corn. Nilupak was considered as heavy snack that can make your tummy filled and satisfied.”

For the ingredients of Nilupak (saba)

15 pieces of banana (saba)

1 can of condensed milk

3 tablespoons of butter

¼ teaspoon of salt to taste

For the procedure

1.      In a bowl, combine chopped banana, can of condensed milk, salt and butter.

2.      In a low heat pan, place the mixture for about 10-15 miutes and stir gradually until it gets smooth and creamy.

3.      Remove the mixture in a pan and transfer it on a plate top the mixture with shredded coconut and butter and serve.

Mang Nestor, a 60-year old vendor of nilupak is selling this dish for almost 20 years. He just uses a wooden cart to roam around the streets of Antipolo City. He said that students or even older ones can afford this delicacy because of its low price of P5.00 to P10.00 per pack of it. He has this technique to encourage and attracts the consumers to buy his delicacy. Aside from the natural color of cassava he added Ube for the color and put it around the cassava leaving enough space to see the natural color of it. It made his home-made delicacy a unique and creative food for the consumers. He can sell 100-200 packs of nilupak for just a day.

I remember when I was in fourth year high school my bestfriends and I usually buy Mang Nestor’s nilupak after our class or sometimes if we have a groupings or practices. We partnered it with buko pandan jelly topped with condensed milk. It was a great combination of the two. So until now, If Mang Nestor will pass by in our house I immediately went outside to buy a pack of nilupak.

One could save a lot when we cook our own but since if you are just having some rest you will prefer to buy it where we conveniently can.

Enjoy your morning or afternoon snacks whether it is nilupak or some other Filipino delicacies!

Turon, still in its Throne

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Turon, still in its Throne

I’ve never been to our province for almost 15 years. Way back then, our province was very rich in culture and tradition. They really give importance to traditional delicacy of our province. They are satisfied in their living in our province, they may not be rich but they are very abundant when it comes to food that is very affordable, nutritious and delicious.

After 15 years, my family and I went to our province in Cebu. On our travel, I asked my grandmother about what was her unforgettable experience in our province. She simply replied, “Our simple living there with my family. We do not have lots of money to buy expensive foods but we can get vegetables and fishes right in our place.”

I wondered on what my grandmother said. Here in Metro Manila everything you need, you have to buy it. If that’s the case I would definitely choose to stay in our province living a simple life rather than in a city with a complicated life.

After two hours of travel, I finally back to my ancestors’ hometown changes are very noticeable. Buildings, condominiums and restaurants you can see everywhere. “Is this our province?” I uttered. The last time I saw our province it was filled with trees. But it seems that our province was much modernized. I hope, traditions and cultures were well preserve and also the foods!

My uncle Vic, fetch us on airport and from here going to our house it will take almost 2 hours of travel. After 2 hours, we finally saw my grandfather and my relatives waving their hands as if we’re celebrities. They were preparing our lunch. And ooh! That smells great! I saw my uncle outside our house cooking lichen Cebu, one of the famous foods in our province and was loved by the Cebuano’s even foreigners.

“Come on here! Food is ready” my auntie Jane shouted.

There’s a lot of food in the table but I prefer to eat Caldereta, Pancit Buko and Lechon.

After eating I asked my father’s permission to roam around our house. While walking, I heard a voice shouting “Turooon! Turon kayo diyan!” I saw manang with her “bilao”and inside of it were a bunch of Turon. Hhmm seems delicous. I immediately get my wallet and buy a piece of Turon. I am wondering where Turon comes from. So I asked manang if she has a time to tell me the history of this Filipino delicacy.

“Turon came from a Philippine Spanish word túrón de banana, it was made of thinly sliced banana (saba) and a sliced of jackfruit wrapped in lumpia wrapper and sprinkled with brown sugar.

It was a popular street delicacy amongst Filipinos, a typical merienda that every person in the Philippines loves to eat. This was usually sold with banana cue, camote cue and maruya.”

She asked me If I want to have her recipe, I nod as a sign of yes. So he gave me the ingredients and the procedure.

For the ingredients:

6 pieces of sliced saba

Sliced of jackfruit (optional)

½ cup of brown sugar

Lumpia wrapper

Cooking oil

Egg white

For the procedure:

1.      Cut banana in a half, and cut each half into two pices.

2.      Place the cut bananas on top of lumpia wrapper (it depends on your own of how many sliced bananas will you put in a wrapper)

3.      Put the sliced langka (jackfruit)

4.      Slightly wrap it with lumpia wrapper and sealed it with water or egg white.

5.      Deep fry in a medium heated oil and sprinkle it with brown sugar until it caramelized and stick to your Turon.

6.      Remove the Turon in a pan until it becomes golden brown and serve.

I thanked manang for the information she has given me and buy 20 pieces of her turon for my family and relatives. Way back home , I decided to make my own version of Turon instead of banana and jackfruit I put a sliced leche flan and cheese  and wrapped it with lumpia wrapper and deep fry. I invited my family and relatives to taste my own version and manang’s version of turon and it seems they both like the two different versions of it.

Turon will still reign in its throne even there’ll be a lot of different versions.

Vegetable version 2.0

Tired of eating meatballs? Here is the new trend for vegetarians out there- “vegie ball” short for vegetable balls. The most affordable yet so nutritious and delicious recipe is now in the market.

“Ate Jenny’s Store” located in Bagong Nayon II Antipolo City, was the first to make the most successful recipe very here in Antipolo. For only one peso each, each, you can now experience the pleasure brougt by vegie balls in every bite especially when it’s partnered by spice vinegar.

Vegie ball is the best seller to the students. For its unique taste that leave an impact to the consumers.

“Simple amazing” Marie, a Grade 2 student said.

“I can eat this everyday without worryin my health” Shiela, Fourth year high school studeny uttered.

We conducted a survey to know what would customers preffer to eat between meatballs, “kwek-kwek” and vegie ball with 60 respondents, survey shows, that 30 persons or 50% preffer to eat vegie balls, 20 persons preffer to eat “kwek-kwek” and 10 persons preffer the meatballs. Respondents were mostly composed of students and teachers.

Jenny Martinez, owner of “Ate Jenny’s Store” does’nt expect that the common and so easy to made wegie ball will become a trend to those students and teachers who will pass by her store. She started opening a small store and sell “palamig”, “kwek-kwek” and fish balls. But as time passes by, many competitors came out that’s why she decided to create a unique poduct and she come up with vegie ball. Ate Jenny announced that the best seller vegie ball will have its new flavors. First is the Bangus flavor, Pineapple Tilapia flavor and Longganisa flavor.

I, as her loyal consumer of vegie ball and “kwek-kwek” she shared her recipe with me.

First, prepare all the ingredients:

¼ of flour

3 pieces of carrots (cut into thin strips)

2 pieces of potatoes (cut into thin strips)

Malunggay leaf (crumbed)

Salt and pepper to taste

Water

Cooking oil

For the procedure:

1.       In a bowl, combine all the dry ingredients (maluggay,potatoes,carrots,salt and pepper) mix well then pour 1 ½ cups of water , gradually mix well until they were combined and its gets a smooth texture.

2.       Using two spoons form the mixure into a round shape.

3.       In a hot pan with oil,deep fry for 1-2 minutes (don’t overcook the vegie ball)

4.       Remove the fried vegie ball and serve with spice vinegar on the side.

You can also made you own vegie ball on your home! It is perfect for breakfast, merienda and viand for your lunch and dinner. If your family wants some flavor you can choose from Bangus flavor, Pineapple Tilapia flavor and Longganisa flavor.

For Bangus Flavor

Steamed boneless bangus (chopped)

Carrots (cut into strips) (it depends)

Potatoes (cut into strips)

Malunggay (crumbed)

Cooking oil

Water

Salt and pepper to taste

For the procedure

1.      Steam the bangus until the meat gets juicy.

2.      Chopped the meat of the fish.

3.      In a bowl combine flour,potatoes,malunggay, salt and pepper to taste mix them gradually and add 2 cups of water then mix it until uit becomes gooey.

4.      Using two spoons, form the mixture into a round shape.

5.      In a hot pan with oil, deep fry the mixture until it was cooked (remember that do not overcook the dish)

For Pineapple Tilapia flavor

Steamed tilapia ( separate the bone )

Carrots (cut into thin strips)

Potatoes (thin strips)

Malunggay leaf (Dried and crumbed)

Cooking oil

Water

Salt and pepper

Pineapple juice

For the procedure

1.      Steam the tilapia and separate the bone then chopped.

2.      In a bowl, mix flour,potatoes,carrots,malunggay leaf,chopped tilapia,water,1 can of pineapple juice,salt and pepper mix them well until it becomes gooey.

3.      Using two spoons, form the mixture into a round shape and set aside.

4.      In a hot pan, deep fry the mixture until it was cooked.

For Longganisa flavor

Longganisa (fried and chopped)

Carrots (thin strips)

Potatoes (thin strips)

Malunggay leaf (dried and crumbed)

Cooking Oil

Water

Salt and pepper to taste

For the procedure

1 . Fry the longganisa then chopped and set aside

2. In a bowl, mix flour,malunggay,potatoes,carrots,chopped longganisa,water, salt and pepper to taste until it becomes gooey.

3. Using two spoons,form the mixture into a circle then deep fry.

Success only needs patience, hardwork, faith and courage. Just like Ate Jenny because of her hardwork she improve her life that bring her to success- vegie ball.

Binatog; on its first blog

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It was a blissful day for everyone, the sun shines so brightly and so did the vendors as I leaned forward in our window. And yes, a real hit, rain or shine, cold or hot, dreary or cheery. An old man riding a bike with a pail or container side by side is now striding on a clear blissful day shouting “Binaaatoooog! Binaatooog kayo diyan”or hear the sounds of his bells as his feet roll continuously on his pedals. Then the excited buyer will call this man as same as “Binatoog” and that signals the trade.

Binatog or boiled white corn kernels is a popular Filipino merienda or street food. This is made by soaking white corn kernels with water and salt until puffed. It is said that the old way of preparing this food is simply by eating it with a grated coconut and salt sometimes they uses sugar as alternative to salt.

According to my grandmother, nowadays it was served with grated coconut and evaporated milk (or fresh milk) and sprinkled with sugar but both versions can satisfy your craving right now.

What does it make so special about this corn menu is that it was always associated with childhood days? I remember the Binatog vendor that roamed around the streets of Manggahan peddling his bike with a pail or container by his side every afternoon. The first pail was filled with boiled white corn kernels and the other pail was contained by a grated coconut, salt, sugar and his serving spoons. Back in those days, I need to provide my own bowl for the Binatog since the vendors do not carry disposable cups or bowls yet. Just like the Taho vendor “Magbibinatog:” also shouted to the top of their lungs and shout “Binaaatoog!” to get some costumers.

A 17-year old teenager was selling Binatog along the streets of Manggahan, some children called him Kuya Joe but some of them prefer to call him Kuya J. He roams around to sell his corn menu to support his education as a Fourth year student in MNHS. After his class, he immediately went home and prepare for the ingredients he needed to make Binatog. Her mother will help him to cook and always advising him he should be careful in riding a bike. Then after selling the good he’ll went to the market to buy the ingredients for tomorrows. He went home at 5 o’clock in the afternoon and does his homework afterwards. He will also help her mother prepare gor their dinner.

                                                                                

It was said that, in the old days, the Binatog seller just carries a “bilao” as they go from house to house as they scream the same line “Binaatooog!”. Then what the buyer did is to rush out from their houses and scream “Binaatoog!”. The only difference from now and then is that the “Magbibinatog” already provides their disposable cups or plastics so that the costumers can eat it right away.

Binatog is an all time favorite snack for the Filipinos. So wherever they are, they can’t help but to crave for this corn menu. Even overseas crave for this food so instead of using white corn kernels they used Hominy or Mexican style of corn. Same as the procedure or our “binatog”

For the Mexican style “Binatog”

Ingredients

29 ounces hominy (Mexican corn kernels)

3 tablespoon granulateda sugar

¾ cup of grated coconut

For the porocedure

1.      Heat a cooking pot then pour-in a canned hominy (including the oil)

2.      Add 1 cup of water and boil.

3.      Simmer for 12 to 15 minutes (Do not overcook)

4.      Drain the water and place the boiled hominy in a plate.

5.      Top with salt or sugar (depending on your taste) and grated coconut then served!

For the Filipino Binatog

Ingredients

 White corn kernels

Salt and Water

Sugar to taste

Grated coconut

For  the procedure.

1.      Soaked the white corn kernels until it puffed.

2.      Simmer for 8 to 10 minutes

3.      Drain the water and lace the boiled white corn kernel on a plate

4.      Top it with sugar or salt and grated coconut.

An all time Filipino corn menu has its first blog.

Calamares, Pulutan for Everyone

It was my cousin’s birthday when my father, uncles and aunties decided to drink alcoholic beverage. They wanted to buy a “pulutan” and I insisted that I will be the one to go to the market and find a snack for them. I saw a Mang Carlo’s cart full of costumers, so I wondered why there were many people around his cart. Because of my curiosity I went there and smell something unusual to my nose. Ooh! It was only calamares, kwek-kwek and fried chicken intestine coated with flour.

Calamares is the Filipino version of Mediterranean breaded fried squid dish. A Mediterranean version of fried calamari consists of batter-coated, deep fried squid, fried for less than two minutes to prevent toughness. It is served plain with salt and lemon on the side and sometimes was deeped in tomato sauce.

What makes our Calamares from the foreign version calamari? Aside from its spelling is that our own calamares was served in a stick and partnered with spice vinegar or toyo mansi while their calamari was served on a plate and tomato sauce on the side.

For the Mediterranean Calamari

Ingredients

1 lb calamari rings, soak in milk for 3 hours.

½ cup all-purpose flour

1 ½ teaspoon salt

2 teaspoons garlic powder

2 teaspoons dried parsley flakes

Lemon wedges

2 cups cooking oil

For the procedure

1.      Combine the flour , salt, garlic powder and parsley flakes. Mix well and set aside.

2.      Heat the cooking oil on a pan or deep cooking pot.

3.       Drain the milk for the calamari. Dredge the calamari one-at-a-time on the flour mixture and make sure it was completely coated with flour.

4.      Deep fry the calamari in a deep pot and remove until it turn light brown

5.      Strain the calamari to remove the excess oil.

6.       Place on a plate and serve with lemon wedges.

For the Calamares

Ingredients

Large squid, cleaned and cut into rings

1 cup of flour

1 egg

½ cup of breadcrumbs (optional)  for its crunchier texture

1 teaspoon salt

1 teaspoon of ground black pepper

2 cup of cooking oil

For the procedure

1.      Combine squid (sliced into rings) salt and ground black pepper into a bowl and mix them well let it stand for 5-8 minutes for the squid to absorb the spices.

2.      Heat a cooking pot and pour-in the cooking oil.

3.      Dredge the sliced squid in flour and into the beaten egg.

4.      When the oil is hot enough, deep fry the squid until it turn into a light brown (do not overcook the squid)

5.      Strain the fried squid for 1 minute to remove the excess oil

6.      Place it on a plate or in a stick and deep it in spice vinegar

This is the third year of Mang Carlos in selling this kind of merienda in Antipolo city. He just went here to find a job but he wasn’t able to get a job because he was just an elementary graduate so he decided to have a small business which is the stand for calamares and other goods.

At exactl 1 pm in the afternoon, he started preparing the ingredients he will use in cooking “kwek-kwek” , fried chicken intestines and calamares for his loyal customers. Kuya Adam one of our neighbors is one of the loyal customers of Mang Carlo since he tasted the dish he always buy calamares and fried chicken intestine as their viand or sometimes their “pulutan”.

As I went home bringing the calamares and fried chicken intestine as their “pulutan” my auntie shouted at me “Hooy bilisan mo! Sa cubao ka pa ata bumili niyan”. I silently laugh because I spend a lot of time talking to Mang Carlo but then I find it interesting so I decided to make my own calamares in our home.

After making my own calamares , I went outside our house and gave my own made calamares to them so that they will not lend any money to buy their snack they will just give it to me J))))))))

Calamares is not only for merienda but also a viand for lunch and dinner. It is an easy to make appetizers and “pulutan” for everyone.