in any case, since i am slightly obsessed with food, i am posting some of the food pics i got from my most recent trip to bacolod. pasensya if after you go through this post you feel any slight rumbling in the pit of your stomach. any indecent threats posted in my comments section will be dealt with slightly este severely.
deep fried soft shell crab on top of linquine with a sauce made from chopped mussel ala aoili (garlic dearie). verdict? the soft shell crab is not fresh or they used stale frying oil. to save the taste i requested for olive oil, a bit of chili flakes and parmesan - pasta alfredo, balay 21, lacson st. bacolod city.
lamb on curry rice. surprisingly tasty, soft lamb tapa pieces fried topped a bed of delicately flavored rice and accented with strips of aubergine (talong aka eggplant) fried in olive oil. - balay 21
pesto pasta in cafe bobs, bacolod. don't order this one. blaaaaand.
adobo nga green shell, stir fried mussel in garlic, soy sauce, palm vinegar and a wicked dash of chili. the palm vinegar makes all the difference! - carinderia along the street in front of Westown hotel in the heart of bacolod city.
adobo nga sitaw, sitaw aka string beans cooked adobo style instead of using kangkong. a bit too stringy for my taste, the crispiness of kangkong is what makes the vege adobo a delight - same carinderia
ginamos nga sisi and talaba, fermented green mussel and oysters in sea salt. the usual ginamos would use baby anchovies or shrimp fry packed in salt and aged for a long time. you can drop by san roque going to kabankalan for these delicacies. want a great tasting pasta dish? mash this concoction mix in a stir fry of garlic, onions, ginger and green chili. a generous dash of olive oil and topped off with fresh crushed garlic and chopped sweet basil. you have a mucho delicioso version of the seafood aoili pasta.
in cebu they'd call this pinakurat, in iloilo this is called sinamak. unlike pinakurat, we keep the chilis, onions, garlic and ubod in recognizable chunks soaked in palm vinegar. mix sinamak with the ginamos na sisi and savor the sizzling dip to accompany freshly grilled squid, tilapia, bangus and prawns. - san roque
chicken curry on top of steaming hot sticky rice is a real treat - melting pot, kabankalan negros occidental
ginisang amargoso sa itlog. the perfect accompaniment to my chicken curry. stir fried bitter melon in garlic, onions, mixed with beaten eggs and garnished with regular sized shrimp. - melting pot
ayan aj. slight obsession lang ha. slight.