seven thousand one hundred islands continuation…

So it took me almost a year to write the next instalment to my Filipino Food adventure. But here it is.

Taal Batangas, a town booming with its local arts and craft which gave it its name as  the Balisong and Barong Tagalog Capital of the Philippines. Both of which takes a lot of skill and craftsmanship to make. Taal, is also home to some of the oldest ancestral houses in the country. Its poblacion is designated as a National Historical Landmark.  The town is home to hundreds of heritage structures dating from the Spanish colonial period, one of the most famous one is the town’s Basilica.

The Taal Basilica canonically known as the Minor Basilica of Saint Martin of Tours. It is considered to be the largest church in the Philippines and in Asia. We visited the Basilica during our trip, but that wasn’t our main objective of why we where in Taal. 

Across from the Basilica along Calle Antonio de las Alas,you will find Casa Conchita. Ancestral home to the Alcasid family and now being run as a Bed and Breakfast/Small Events Venue, by Ramon Gueco Siopongco and his partner Dan. Who have done an awesome job with the place. Parking is available trough the side gate of the property.

Drive in and you are greeted by a well in bloomed garden. Where you would see a gazebo waiting to be used for a party.

 

We were showed around the well-maintained estate while lunch was being prepared. 

As you enter, you get that homey blast from the past feel of the place. Decorated with antique memorabilia from the Spanish Colonial area of the Philippines. Framed prints on fabrics, old black and white pictures, and other antique wall ornaments make you feel like you are in your very own private museum. Well-polished wood and marble finely crafted gives you that somewhat grand era vibe as if from the opening chapter of the  Rizal novel “Noli me Tangere”. The décor is well selected and compliments every nook of the place.

Just as we have toured the whole house, lunch was announced. Our menu for the day:

Tapang Taal- this is their local version the famous “TAPA”(cured meat). What was unique about this dish apart from the flavor is that while everywhere else they make it out of beef, in Taal it is made from pork. You get that distinct flavor of the sweet soy garlic blend with just the right kick of umami. 

Sinaing Na Tulingan- this Braised Bullet Tuna dish is another pride of the province of Batangas, no special occasion is to be celebrated with out this. 

Bulalo na Baka- beef shank and marrow broth. Just like the “Adobo” everyone has their version and special  way of preparing this dish. 

One cannot be in front of all this and not have rice. We were served white rice steamed with what seems to be pandan leaves. 

To finish we were served with Suman, a native steamed rice cake wrapped in banana leaf. Usually served with a thick coconut sauce called “latik”. A selection of fresh fruits in season showcasing the Batangas harvest was made ready for us to have as well. And what is dessert without Batangas Coffee (locally known as “barako”) served with condense milk. 

This spread is definitely comfort food at its best, specially for one who has been away for a while and craving for this sort of cooking.

So if you are looking for a place that will make you feel like you have travelled back in time, to relax and forget about the urban jungle for a while. Need an inspiration to kick-start your next passion project. As a couple, as a family or even as a group, Casa Conchita can accommodate you. 

Planning a corporate event or a family occasion they have the facilities and amenities to cater for your needs. 

And while you are on your stay-cation, Ramon can arrange for tours around the town, or a picnic tour along the famous Taal Lake.

Whilst it would add a more adventurous feel to just drive and ring on the bell. I would suggest you make a booking before hand to be sure.

 

Sinaing na Tulingan
 

1 kg tulingan (bullet tuna)

10 pcs dried kamias fruit 

400 mls water

150 gms pork fat (i use the one from my adobo)

10 gms (2 tsp) black pepper

15 gms (1 TBSP) salt

2 pcs green chilis (leave whole)

3 cloves garlic (crushed)

70 mls (5 TBSP) coconut oil

banana leaves (pre heated)

 

Step 1 – This first step is the most important part in preparing this dish. Clean and gut the fish making sure to rinse it off very well. Some people say twist and pull the tail, i just go for the easy way and chop it off.

Step 2 – Mix your salt and pepper together and set aside. Put a layer of banana leaves on the bottom of the pan and layer you ingredients in this order; kamias, chilis, garlic, pork fat, then the fish. *(note that adding chilis and garlic is my way of doing it not traditional but i like the flavour it gives)

Step 3 – Season with salt and pepper making sure it is seasoned evenly. Then cover with just enough water and oil.

Step 4 – .Press down and pack it tight, then cover with banana leave and weight it down in place. I would normally just use a couple of saucers.

Step 5 – Put the pot over high heat on your stove top just to bring it to a boil, then drop it to very low heat , cook for about 2 hours checking regularly. *Traditionally this is cooked in a clay pot called “PALAYOK”, over a wood fired stove. The flavours in this old school method is definitely much much better. But hey not everyone of us  have the luxury and knowledge of lighting  a fire. So pot, stove top… that will do.

Step 6 – Serve hot with it natural pan juices (the patis) and nothing else but rice!!!

                                             

Happy Cooking and remember always cook with your HEART…

More about my food tripping when we continue…