Pagetek in Cuyonon means to fill one's stomach! It's a foodcourt along the main road right across Itoy's Coffee Haus (they serve the iconic cashew frappe).
This is Vietnamese Cuisine's seafood bowl (lots of garlic and a bit of surprise with the pineapple mixed in) and their excellent garlic cheese bread. I also liked their honey citron fruit tea, very generous with the berries. No photo, drank too fast...
Just wanted to let anybody who might need this know: iced black tea brewed with rose petals, fennel seeds, and tulsi leaves, stirred with the juice of a quarter of a lime, and with rock salt and sugar/honey to taste, makes an excellent aid for heartache, tired muscles, stressed gut, and frazzled nerves 🧊☕🧡 Also for roleplaying as the best tea monk in Panga.
Yummy South Indian Lunch with 4 types of veg, juicy fried chicken drumstick and shrimp curry. Hey, it's Monday and I needed the fortification for teaching.
Listening to The Cure all day because the weather requires it.
Finally catching fish on #stardewvalley. I'd all but given up because fishing is so impossible on the iphone.
Yesterday’s humble but low-key luxurious #TGIF dinner at a Chinese mixed rice shop. Please ignore the unsightly way we stuffed tissue paper under the plate, we are not refined people. #MakanApaToday#MalaysianFood#Food
📍 Inasal Chicken Bacolod at Gyud Food Market, UP Diliman Food Hub
I'm still very surprised at how much the campus has changed in recent years. Gyud Food Market, a huge food court with a variety of offerings that are sortaaa above student budget, was unimaginable during my undergraduate days.
Kabkab, traditional cassava crisps in Mindanao #Philippines, home-made by hand, often served as snacks.
Made from boiled, mashed cassava, slightly salted and then mix is thinly-spread on banana leaves to dry for a few hours under the sun.
To serve, it's normally deep-fried in oil, then topped with sugar, honey, or latik syrup. In my case, air-fried after brushing it with some vege oil, then some cream cheese. That's lunch for me. 😋
Best thing about home-made milk tea is not paying thru the nose 🤑 for extra sago pearls, get to choose you favorite tea.
For years, I always tell myself that I should get a metal straw for that sensory pleasure of sucking the sago pearls -- but never got around to doing it. 😆
I over-cooked this sago batch, so it's not as chewy as it should be. No "qq" this time, because I'm trying a new brand. 😬 The next batch ought to be better.