Go for Goto

Goto

Goto was originated in Manila. Cebu also has it's very own version of this, which is the Lugaw. Goto is made from the combined plain rice and the what they so called "pilet rice", a kind of rice that is sticky  when cooked. I first ate goto when we made some of it during our laboratory class, it was paired or flavored by salted egg, calamansi, garlic oil, garlic chips and soy sauce, which for me a good combination. I really liked it that, it made me go for a second round. The flavor and aroma gives me a feeling of rainy seasons and cold days even though at that time the temperature outside was very hot.

Balut for you

Balut

Balut was made from developing duck's embryo, boiled and eaten in the shell. Balut is famous streetfood in the Philippines. The embryo's juice, mix with salt, and a special made vinegar makes balut so delicious and appetizing. They say balut gives strength to the legs, and make it stronger. That is why some or most athletes loves to eat balut. When I first ate balut, I really don't like to eat it because of it's cooked embryo. My father told me to close my eyes while swallowing it so that I can't see the embryo. Later on, I  now love to eat balut. When you smell it, it smells like our usual chicken soup, but when you taste it, it is really appetizing. 

Pizza Cool

Mango Pizza

 We tasted a lot of kind of  Pizza with its different flavors, but this new creation of Pizza makes your appetite gone wild. The yummy taste of mango and its crust, together with the mango ketchup and hot sauce makes this pizza superb. I really miss the time when we visited the Pitstop Restaurant where this pizza was sold, and dine-in. When I first tasted it, I don't really get the taste, as if I was just eating a plain mango, but as I ate more, paired it with hot sauce, I now appreciate the real taste of this one of a kind pizza. Which I think best to be introduced to others and to my family and friends and get some time to dine-in and eat more of these.

What A Soup!!!

                                          Bouillabaisse

Bouillabaisse  is a traditional Provençal fish stew originating from the port city of Marseille. This soup is made up of 70% meat and 30%  liquid. I like this soup because of the combination of seafood and how the different flavors combined to become a delicious and one of a kind taste. I also liked the way it  was paired with toasted bread, because the bread will used to be a spoon and also in grabbing the meats. I like this also because the main ingredients can be replace by our very own Filipino ingredients. This soup for me, is best to eat especially during cold seasons and cold days. What makes this soup interesting is the feeling of bringing you into their place which is the Provençal, France.