Eating and drinking are the favorite past time of us Filipinos. I see it not as the act itself, but the moment we share with our friends, love ones and those who are special to us. Valuing our priorities leads us to a festive celebration either in large or a simple small one. This is another experience of mine with the Crispy tadjang ng Baka (beef ribs) at Kawi’s Tavern. When my friend knew that I was in Tacloban city, they arrange a simple nightout since the last time we saw each other was 3 year ago. When I grabbed the menu, this thing appealed to me. I asked for it just to try at first to test if they are comparable to the Crispy Tadjang that I tasted. It was indeed very delicious. It was so delicious that we have to order another dish to compensate our craving for it.
Where to Find
The Crispy Tadjang ng Baka of Kawi’s Tavern may be found at Tacloban Coliseum, beside Cancabato Bay, Tacloban City. It was a bar facing the tranquil bay. This place is not to be missed when you are in the Tacloban. The area around the Tacloban Coliseum has transformed into a place of night out, fun and fine dining. Never miss too the Crispy Tadjang ng Baka of Kawi’s Tavern. It will surely be a hit to and to your friends.
Baby Back Ribs
It was quite surprising to be in Catbalogan Samar and enjoy a very palatable meal specially the Baby Back Ribs of Lats. Yes my fellow foodies, there is this resto in Catbalogan who serves Baby Back Ribs comparable to the famous restos in Manila, Cebu and Davao. What made it more outstanding is the taste. It was grilled and marinated to perfection that a baby back ribs lover can attest. The tenderness, the juiciness and that tingling taste has made this a very special meal that you can enjoy every bite. Another thing that made a lot of difference with this is the price. It is really a value for your money eating at a cozy place in the heart of the city of Catbalogan.
Where to Find
Lats is located along San. Francisco st. , downtown Catbalogan city, Samar. It is a new restaurant that offers good food, good drinks and good music. They also serve different dishes that will surely be a surprise to you. The great thing about this restaurant is that you will have the owner as the chef to whom you can request any modifications that will satisfy your taste. It was something new in the place and something different to other restaurant in the area. To Lats, kudos and thank you very much for the wonderful food experience in your place. Expect us to return and savor again your specialty dishes specially your baby back ribs.
Published on July 12th, 2009 in
Butuan
In Butuan City, there is this restaurant that is known for their burgers and a very deep fried crispy tadiyang ng baka ( deep fried beef ribs). At first, I was a little bit hesitant to taste it because I was thinking that is might be as hard a rubber. To my surprise, they have prepared it so tender and soft that you can compare it to the texture of baby back ribs. They have tenderized it so well that is was so easy to bite and the taste was perfectly delicious. The crispiness of the outer part and the tenderness of the inside part has made this a unique dish that is perfect as a main course and as an appetizer as well.
Where to Find
Uncle Sam’s Burger is located in front of the city hall of Butuan City,Agusan Del Norte. They have a very nice location that has a garden setting. At night, they have acoustic entertainment. They also serve a variety of cuisines to choose from. I have also tasted their Bulalo soup. It was also good and the serving was very large. When you go Butuan, always put Uncle Sam’s Burger in your itinerary and the Crispy Tadiyang ng Baka as itinerary to your food trip adventure.
Published on February 22nd, 2009 in
Homemade
 
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Another weekend, another Sunday special for another rapsa food. My wife cooked Nilagang Tadiyang ng Baka. This part of the beef (beef ribs) is excellent when it comes to soup dishes. I remember then (when I am still a kid) when Sunday comes that there will always be a special dish in the dining table after we attend the Sunday mass and one of which is this dish. Instead of Chinese cabbage, we use Chinese pechay, leeks and potatoes. This will not be perfect if there is no condiments which I combined, siling labuyo (bird’s eye chilis), calamansi and patis (fish sauce).
 
This is rarely served in restaurant that’s why we decided to make it this Sunday. This was prepared as early as 6:00am and boiled inside our palayok (clay pot) using the traditional coal burner. The slow cooking process made the meat tender and the bone ribs added flavor to the soup. Lunch was served around 12:00pm and we all had a fantastic Sunday meal.Â
