Snacking turned differently when I re-learned how to bake stuff. We have not been buying the usual biscuits and cookies because the children (and hubby and I as well) have been eating home-baked goodies.
I baked every other day since a 9×9 baking pan of brownies or several batches of mini-loaves and muffins are gone before 48 hours.
Last Monday we had these in our lunchbox for our snacks:
More about it here
Lasang Pinoy Sundays theme for this week is all about the “walang kamatayang” SILOG.
The more popular terms are tapsilog, longsilog and tocilog.
But now there are different varieties like hotdogsilog, Ces’ entry pusitlog, danggitsilog, spamsilog, cornedbeefsilog, friedchickensilog, hamsilog and anything and everything that catches the fancy of the one preparing the food or the one who will eat the preparation.
Imagination has no limitation when it comes to the silog combination.
Below is our all-time favorite Rodic’s tapsilog, which I also featured several times in my blogs with the tapa already flaked for easier chewing 🙂
Rodic’s tapsilog on our picnic mat.
When my hubby had our photo taken, our son didn’t look at the camera because he was busy eating his tapsilog. When asked why, he said he missed eating the combo 😉
Last April when we went to do restaurant-hopping at Serendra for Spot.Ph, I have forgotten to write a post about it, one of the more memorable experiences for me was sampling the Dark Chocolate Sans Rival from Mamou, the Home Kitchen of Malou Fores.
Coupled with the fact that she was there to personally supervise the bloggers visiting her place, it was an experience that one would really feel at home and welcomed.
Anyway, for two-tone (even if its technically three-tone), I present Mamou’s Dark Chocolate Sans Rival.The topmost part is the dark chocolate and below it, the things that make a sans rival, well, sans rival.
The photo may be a bit blurry because I was already a bit tired here (photo below is #1103 whereas #0926 is the first photo) because we have walked from the other restaurants and sampled other food as well.
Dark Chocolate Sans Rival, so delicious, its like a melt-in-your-mouth experience which will not make you desperate for a glass of water because its not too sweet. Instead of water, one would probably get another bite 😉
There were different food preparations they have prepared for us. I must say these were good too. In fact, Market Manila named it best restaurant meal in Manila.
Ilocanos call these “ar-arusip” while the Visayans call these “lato”
What exactly is this all about? The green seaweed or Caulerpa lentillifera.
I grew up in a coastal province eating this together with fried or grilled fish.The ar-arusip I knew always come in a bowl with fresh tomatoes and onions. So this is what I serve whenever I have the chance to buy it in a wet market.
The lowly ar-arusip or lato is a good source of iron, iodine, calcium and vitamins A and C. Click here to read.
