Tag Archives: Taal

Typography: Balisong Shop

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Store sign with extra drawing for those who don't know what a balisong is

Taal Lake

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Tasty Pork of Taal

Pork meat with fat saturated mainly with adobo marinade can transform into two products, tapa and longganisa, presumably because the taste is similar. If there’s a difference, it’s somehow attributed to its form thus affecting its taste when cooked.

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Sliced marinated pork is the tapa and if it's chopped and stuffed inside a casing, then it's a longganisa

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Marinade inside that rectangular container is poured into this tapa from time to time so it will look fresh and not dry

Empanada of Taal

Put some filling such as meat and/or vegetables inside dough and deep fry it. When cooked, you now have an empanada. Of course there are so many variations of this deep-fried filled dough worldwide. So while I snacked on my chicken empanada Taal version, I think of the samosas I ate as starter in Indian restaurants and the curry puffs I bought for breakfast from the street vendors in Malaysia.

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Empanada stall inside the palengke in Taal

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Warning sign with drawing of ABS-CBN logo

Panutsa Maker

Peanuts (whether whole or chopped) that are bonded by caramelized sugar is a local candy known by different names such as bandi in Western Visayas (my mother would always buy me this), piñato in Eastern Visayas (sustained me in long bus rides between Negros and Cebu provinces during college years, my favorite variant), peanut brittle in Baguio (wish there’s a local name) and panutsa in Batangas.

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Whole peanuts and brown sugar cooked in wok over woodfire is panutsa in the making

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Stirring for a well distributed peanuts when bonding with caramelized brown sugar

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Bamboo ring molds. Shown here is the smallest ring and retailed by this factory at Php5 each

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Panutsa like bandi is ring-shaped and retailed in different sizes

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Doing some quality control while counting (also snacking on dislodged peanuts in the table)

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Presenting the panutsa made in Barangay Seiran of Taal

Typography: Bridal Shop

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Sinaing na Tulingan

Simmering tulingan for a long time in claypot saturate the fish with the added salt and souring ingredient such as kamias hence the resulting dish makes it a very appetizing viand. Locals who don’t want to spend time simmering and non-locals who would like to bring home this Batangas signature dish gave this old lady a market for her sinaing na tulingan.

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Comfortably seated on the counter beside her palayok of sinaing na tulingan (claypot with braised tuna inside)

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Carefully getting the fish where each one is separated by banana leaf during simmering process. The bones are very soft already that it can be eaten as proudly claimed by the vendor

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Getting another fish. It's 3 for Php100. She then wrapped the 3 cooked fish together using banana leaf and newspaper as her packaging

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