When I went to a beach, my Japanese friend Akiro kept on asking where he can find Asahi. Although he enjoys the local brew and he even gave a high appreciation to it, he kept on looking for the brew that he was adopted with. So I went to look for his request. It was quite a easy to drink dry beer and refreshing to the taste.
The crown was black with the mark “Japan’s No.1 Beer”. It was simple but quite appealing.
To my surpise, this beer si being distributed by Asia Brewery Inc. With this, I don’t need to worry about supply. Next, this stud has a 5% ABV. If drink excessively, it can give you a very good alcohol kick.
The froth was a medium white head. The scent was more of malt than hops with a little bit of corn. The tastes is well balance.
In every sip you can feel the crisp and as what is said, it was dry in the palate. The carbonation in not that plenty but is a little bit watery.
It was just good that I have a Menudo to pair with it.
Overall, the drinking experience was quite nice. The pale yellow liquid was very refreshing and it went very well with my favorite menudo. Very easy to drink and not heavy in the belly. I guess the friend Akiro was right about it. Definitely, I’ll have it once again.
During my usual beer hunt, I saw this new brew from San Miguel Beer. It is San Mig Zero Beer. By the look of it, it made me think that it was a light beer. With the bold name ZERO, it just came in to my about its calorific content. The white label made it appear as a sinless brew.
Even the cap is white. It was a nice one and still with San Miguel Escudo plus the overwhelming sign of Zero.
When you pour it, it has a tall suds. It was very different from the other beers of San Miguel since the froth settles fast. Specially the Super Dry where there is no forth at all.
In fact, I waited a while before I was able to fill the glass more. The smell was of malt and hops but a little lighter in fragrance.
The color was golden yellow. Similar to San Mig Light. It was full of carbonation but not as excessive as Super Dry Beer. The taste was malt and hops. with a little hit of lemon. Belly-full? NO!!! very easy to drink. In fact, I find it much lighter than drinking softdrinks.
This baby is 60 calories only. For me, it is much delicious than San Mig Light. Very easy to drink and I guess you can have it side by side with a full meal.
This very light brew reminded me of Lager Light that was launched during the 80′s. It is like a revival of it but in a much presentable packaging. San Mig Zero has a 2.6% APV plus a calorie content of 60. It was easy to drink and can pair even with a heavy meal. I tried it with dinner and it was very pleasing specially if you are after the flavour.
When I went to CDO, I was invited by my friend Mike to try one of the famous “Kambingan” at the place. It was not far from our office and it just took us around 7 minutes to get there. At first, I was thinking that it was probably one of the small kambingan store that I have been in the metro. To my surprise, it was a casual dining restaurant with a very homey ambiance.
We went there during lunch time and the heat was really scourging hot. For the thermometer reading from the car, it reached up to 40 degrees Celsius. I was a little bit hesitant in going since I was thinking of a carinderia type store and plus the souring temperature, I might end up bathing in sweat. But all of those speculations were gone when I saw Doki’s Kambingan. The temperature inside was just right and their seats were comfortable. I kept on looking around because of their eccentric design. It was a mix and match of modern and traditional fiesta decorations. Well,we went to what we are after and that is goat dishes.
Papaitang Kambing
I ordered papaitan Kambing. It was a long time ago since I last tasted this and I was immediately attrached to its spell. As usual, papaitan is not good if it is not “mapait”. For their papaitan, it was very good. The bitterness and sourness of the soup really did a spectacular harmony in every sip. Its was really delicious.
We asked of the rice since papaitan is very good with it and we don’t was to pacify our momentum in eating. The rice was served and wrapped in a banana leaf.
Once you open it, it has a fragrance that was pleasing and creating more hunger that must be solved right-away. Hehehe.
Kalderetang Kambing
Next was the kalderetang kambing. It was very tasty and saucy. It has a hint of cheese and sourness of tomato. It goes very well with the fragrant rice. This is one dish that is very popular when it comes to goat dishes.
Paklay
The last dish that we ordered was Paklay. It is composed of goat innards and it has a soft texture. This is one of my favorite pulutan when it comes to goat dishes. Their Paklay was very good and tasty. If only I had it during dinner and I don’t need to go back to the office, I will pair it with my favorite beer.
What I like about Doki’s way of cooking goat is that the dishes has no goaty smell. It was only the tastiness of the goat meat that you will experience. That is one reason why this restaurant has been very successful in cooking goats. You can also order for other dishes. They also serves chicken, pork and beef.
Doki’s Kambingan ATBP is located at Julio Pacana st. Barangay Puntod, Cagayan De Oro, Misamis Oriental. As usual, my travel to Mindanao is not complete without tasting the king of fruit .
Yes. This is our dessert after a heartly meal of goat.
It was a terrific lunch that I had in CDO. I can’t wait to go back for another gastronomic adventure.
I first tasted JO’s Chicken Inato during the 90′s at Tagbilaran, Bohol. Before the famous Chicken Inasal from Iloilo, this was already famous at the Visayas. My wife who studied at Dumaguete told me that it originated at the place. As I saw it, it have evolved to be one of the culinary pillar when it comes to chicken inasal. I have tried a couple of their branches in Cebu, Tacloban, Ormoc, Tagbilaran and in General Santos. As always, their chicken was always my favorite.
This was their famous chicken inato. It was served on a banana leaf lining with rice and soy-vinegar (plus chili and calamansi). The taste of the chicken has a tang of sweetness, sourness and saltiness. It is best to have this is right after the grill. You will truly have a delightful meal in each and every bite of their juicy chicken. Once in a while, I still crave for their chicken since the taste is different from other chicken inasal. It definitely has a signature of its own.
Another one of my favorite is their chopsuey. It removes the guilt of eating too much meat. hehehe! At the same time, it was very delicious. JO’s has always been faithful to its customers to deliver food fresh not pre cooked.
Here is another old time favorite of mine. Their famous Buko halo is truly a treat. I always order this every time I go to JO’s. I always asked them to serve this after I finish eating the chicken. I usually, order while I’m in the middle of my feasty meal. Usually, I got it right after my rice meal and is now ready for dessert.
In their branch in General Santos, I noticed their durian inspired lantern. It was very creative and the restaurant adapted to the place where there is a bountiful harvest of durian.
This is another piece that caught my attention. Its boxing chicken complete with gloves, boxing boots and belt (no shorts?). I guess they made that theme since their place was known world wide because of Manny Pacquiao.
Our food may be simple but it was truly delicious. As mentioned, JO’s Chicken Inato has always delighted me with their adoptive ambiance and fantastic food. This is the real deal when it comes to chicken barbecue or Chicken Inasal. For me, its not Inasal it should be Inato. 
You may check their website at http://www.joschickeninato.com/ . For this entry, I got to take a shot at their Gensan Branch. For other branches and contact information, please click this link http://www.joschickeninato.com/history.php.
Published on April 12th, 2013 in
Cebu
You have to go to Cebu to taste this wonderful food that is called Larang. I heard of this in one of my visit that if you want to try larang, you have to go to Pasil to experience the real deal. It moved my curiosity and this brought me to the place where Larang all started.
We went to Flores st. Pasil, Cebu and this was what I encountered: It was a typical crowded urban houses but was jam packed with people. People with vehicles parked along the street of Flores before they would go to “Larangan”. I was also informed that before, this area is where you can eat exotic food like, sea turtles, dolphins, sharks and the like. But now, these restaurants that serves those were all closed. What was left is this “Larang” restaurant. The restaurant has no signage but it was full of people waiting for their turn to eat Larang.
Before you enter the restaurant, you will see 5 large “kawa” with different soups. They also have tinolang isda as well as their specialty, “Larang”. Just a background, Larang can be compared to sinigang but is heavy on spices and the soup is a little bit thicker. The taste of ginger was prominent.
My friend Lucio introduced me to the different larangs that I can have. For us, we took the big fish head, the pacol larang and their specialty, puffer fish larang.
The fish head was a white snapper and it was so huge that 3 or even 4 people can share. The ligaments of the fish was so delicious and soft. It was truly a fish head lovers delight. For the price, I took the eyeballs and it was fantastically delicious.
This was the famous Larang Soup of Pasil. It was very delicious and very addicting. It was good that it was fish since it was packed with omega 3 and 6 that is actually good for the health. For this Larang, they used Pacol.
Puffer Fish Soup
Of all of the Larang’s available, this is the most delicious and most exotic of them all. It was the Larang made of Puffer Fish. At first, I was hesitant to taste it because of the nature of Puffer Fish that is known to be poisonous. I first asked the owner of the restaurant if they have a casualty. As to date, zero. He even boasted to me that that is one of the favorite soup dish of one of the cabinet official of Gloria. It was so delicious that it surpasses all of the known larang that I have tasted. 
It was fun that they even stuffed the primary fish that they were selling. Both were good and very delicious but the best was the puffer fish.
If you want to experience this authentic Cebuano made fish soup called, LARANG, drop by Pasil along Flores st. Cebu City and definitely you will have one of the best fish soup experience in your life. Just be there early at least 11am so you will be served first.
