Foodie blog

...this was dinner last nyt...hehe...what the hell is it?...it's "Philippine caviar" as rice topping...or better said burong talangka at kanin...

what is burong talangka?
answer: This is talangka:



"Buro" means to ferment...in this case with salt as a preservative. Thus you put the live talangka in a container, pour a generous amount of salt, thus kill them. hehe...Wait for a couple of days. When it's stinking already, it's time to eat! hahaha

You eat burong talangka as if your eating a crab. Open the "talukap", scrape the crab fat in your rice. Don't forget to squeeze out the talangka meat! How do you squeeze it out? I can't explain...so I guess whichever way you want.

Burong talangka is eaten with bagoong and calamansi. Yumyum!



What can you expect? I am kapampangan and thus I was raised to develop that weird palate. And weird as it may seem, we really love any type of buro or as my friend describes as pinabulok na pagkain. Just like the mystery of the durian, some good food comes in stinky and yucky presentation. hahaha


and this is my dessert...yey!...tnx to red ribbon it's now available in rolls...meaning cheaper!
It's my uber favorite cake (as of the moment). My family is an avid fan of chocolate mousse. And since we are not much of cake lovers, we tend to order and eat just that. After years of that staple choco mousse, my tastebuds thankfully developed a liking to chiffon (or sponge) or butter cake. And since honey cake is meant to be uber sweet, i loved it at first bite. And i love it still.
And now...my cravings...

Wah! I want a good tasting barbeque...Read: MOM's...but my mom uber hates bbq...Masyado daw matrabaho. Sometimes she fries the marinated pork bbq(supposedly). Wah! doesn't taste the same eh...

...and syempre...my specialty...Leche Flan!...i love leche flan...and i miss leche flan...and i miss making leche flan...so I will cook leche flan...this weekend...pramis...and maybe that would be the best time to make that embotido i've been requesting for the longest time.