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Tulapho - Ilonggo Pork Belly Cracklings

Tulapho can be considered to be Ilonggo chicharon dating back to the Spanish colonial period. It is an old tradition of using animal fat to fry other foodstuff and tulapho could have been the by product of extracting fats from pork. They say some bakeries (in Molo) use the fat (lard) from the tulapho in making biscuits.

Tulapho is perfect in adding crunch to various dishes like pinakbet just like the Ilocanos add bagnet to theirs. It is also a good partner when making ginisang guinamos (the Ilonggo bago-ong).

Here's the simple recipe of making Tulapho

Chop Suey

Chop Suey is a mix and match dish made with our own choice of ingredients. The recipe varies from almost every household and restaurant, that there is, as they say, a thousand and one ways of making chop suey. One can have it vegetarian or laden with all the meats or just a right combination of both. It's an endless tweak of a basic recipe until you find the one that suits your taste and your budget.
Here's a simple Chop Suey recipe

Fruit of the Day: Lansones

When it's in season, almost 80% of all the fruits sold along the streets in the city are lansones. With so much competition, prices tend to drop and one can get these succulent fruits for as low as PhP40/kilo. (Though these are not the Cagayan or Camiguin lansones which command a higher price.)