Goat 101 Restaurant


They have been open for 2 years now and Goat 101 Restaurant is the go to place if you like Goat Dishes. They also have Grilled Catfish, Pork and Chicken. Located on Yakal Street in Bacolod Chinatown, AKA Shopping, Goat 101 is owned by a Police Officer.

We dined at Goat 101 Restaurant for our 2nd visit there, on Friday, and we all enjoyed our Food.

Goat dishes include…Kaldereta, Adobo, Paklay and Kandefrita.


If you are not familiar with Filipino Goat Dishes, I will break them down. First, Goat Adobo is prepared just like Pork and Chicken Adobo in the Philippines, only it is made with Goat. Soy Sauce, Vinegar, Ground Black Pepper, Garlic and Bay Leaves. Those who like it Hot, add a few Chili Peppers but I am at the point where my stomach cannot take much Heat, like during my Glory Days.


Goat Kaldereta is Goat Stew, with Potatoes, Carrots and whole Onions. It has a Tomato Sauce Base.


Goat Paklay is another type of Goat Stew. It is made with Vegetables, Goat Meat and Goat Innards, all cooked together. The idea of Goat Innards may turn you off but this is probably the best Dish at Goat 101, concerning Flavor. It is indeed delicious.


Goat Kandefrita is actually like Beef Karne Frita, only with a different spelling and is made with Goat. This is a pure Ilonggo Dish and may not be found commonly outside of the Western Visayas. The Goat is cut up and marinated in Calamansi Juice, Soy Sauce, Garlic and Peppercorns. Marinate for 30 minutes.

First, fry the Goat, browning on both sides. Next, set aside and bring the Marinade to a boil. Add the Goat, turn down the heat and let simmer for around 5 minutes.

There you have it. However, sadly, Goat 101 does not have my favorite…BBQ Goat leg. However, I am sourcing a Goat Leg to BBQ at home, as I can DIM, Do It Myself! I have the Right Stuff for the Rub.


Goat 101 has the favorite San Miguel Beer Products, Heineken from Holland, Tiger Beer from Singapore; with Tiger Crystal Light and their best Beer seller is the 500 ml bottles of Tiger Black. Beware, as Tiger Black is 6.9% Alcohol.

I hope to see you one day, somewhere…all around Bacolod.

Your Amigo,

~ Gary ~

Advertisements

Modern Filipino Cuisine


The Traditional Filipino Cuisine and the Food that Filipinos actually eat have undergone Fusion, the integration of Diverse Cuisines. Over the past 3 decades is pronounced. Younger Filipinos, especially, are no longer holding onto Traditional Filipino Cuisine, as they embrace more International Cuisine. Often which is infused into Filipino Cuisine.


Chinese immigrant Ma Mon Luk, from Guangzhou China, introduced Sio Pao and Chicken Mami to Filipinos over one century ago, in Binondo, Manila. Today, Ma Mon Luk Restaurant is still open on Quezon Avenue in Quezon City. Same location since the 1950s.


In 1945, Maximo Gimenez, a Stanford University trained Teacher, revolutionized Chicken in the Philippines. He introduced American Southern Fried Chicken to the public, after initially serving it to US GIs at the end of WWII. Maxi’s Restaurant-The House That Fried Chicken Built was started in Quezon City. Today, there are many branches and franchises all around the Philippines. Max’s Restaurant-The House That Fried Chicken Built!


Shakey’s Pizza! Founded in 1954 in Sacramento, California, Shakey’s had a vision to expand. In 1975, San Miguel opened their first owned Shakey’s Pizza in Makati. Draft San Miguel Pilsen was promoted in Shakey’s Pizza. Pizza and Beer! They certainly go hand in hand. Over 30 years ago, I frequented Shakey’s Pizza on Roxas Blvd in Manila to not only enjoy Pizza and Draft San Miguel but to also enjoy the live Rock n’ Roll Bands. Enjoying Filipino Bands versions of…Bon Jovi, Steve Winwood, Eddie Money, Bob Seger, Van Helen, Genesis, Steve Miller Band and those rocking Rolling Stones!


Over the years, more and more American owned Restaurants have opened all around the Philippines. McDonald’s, Kentucky Fried Chicken-KFC, Pizza Hut are most well known. However, you can add now to the mix…Papa John’s Pizza, Chili’s Bar & Grill, International House of Pancakes-IHOP, Taco Bell, Wendy’s Hamburgers, Burger King, Catfish King and other American Restaurants.

With the K-Pop invasion in the Philippines of Korean students and Korean business owners, Korean Cuisine is a main player among the Food Industry in the Philippines.British, Chinese, Malaysian, Indonesian, Indian, Vietnamese, Thai Japanese, Swiss, German, Italian, British, Mexican, Spanish Cuisine, are all available, around the Philippines in mid-size and large cities. Bacolod City is no exception.

I hope to see you one day, somewhere…all around Bacolod.

Your Amigo,

~ Gary ~

Platos Restaurant


Platos Restaurant, based out of Manila, opened in Bacolod. It is located on Mansalingan Road, in the same shopping center as Robinsons Supermarket.

Platos is a Filipino Restaurant but I can honestly say it is the Real Deal and the best we tried in Bacolod City. The Chef and the other Kitchen Staff have been professionally trained in the preparation of Filipino Cuisine.

Filipino Classics

We ordered several dishes to share among 4 of us. Crispy Pata, Kare Kare, Sisig, Pork BBQ, Pancit Bihon and Filipino Chef Salad. All the dishes were excellent and authentic. Believe it..or not…all Filipino Cuisine is not authentic Some Filipino Restaurants plate Filipino Food that leaves a lot to be desired and that should not be.

The Filipino Chef Salad had generous slices of Mango, together with Lettuce, Tomato and Cucumber. House Dressing. It was excellent.

We ordered Shakes, which were large, and I ordered a San Miguel Pilsen. Our bill was P1,500 on the nose and we had leftover food for take out. The Kare Kare and the Pancit Bihon were certainly for several people.

For those living in the Bacolod Area and for those visiting Bacolod City, if you want authentic Filipino Cuisine, you can check out Platos Restaurant. Service was also great yesterday.

I hope to see you one day, somewhere…all around Bacolod.

Your Amigo,

~ Gary ~

The Evolution of Sisig and Mayonnaise


For years in the Philippines, Sisig has been associated with drinking sessions, as Pulutan. Also, lesser known, nutrition for pregnant women in the Philippines. However, these days, Sisig is a staple at Filipino Restaurants, most often served on a sizzling plate.

On the home turf, Sisig was made with pig cheeks, pig snouts, smothered with onions and laced with red hot peppers.

Maybe foreigners would not like pig ears and pig tails any better than pig cheeks but it is a step up.

Sisig has now evolved. Ground Pork, Ground Beef, Chicken Liver, Chicken Gizzard, Tuna, Squid, Shellfish are all being utilized to create Special Sisig. Other ingredients include Calamansi, Pineapple Juice, Black Peppercorns, Salt, White Onion and Chili Peppers. The new chefs on the block recommend garnishing Sisig with Mayonnaise and an Over EZ Egg.

Mayonnaise

Kewpie is probably not the go to Mayonnaise to put on your Cold Cut Sandwiches but it is good with Asian dishes. Like Sisig! In China, where I was an English teacher for 9 years, that was the only brand of Mayonnaise available where we lived, unless you took the A-Train to Hong Kong for shopping.

For years in Bacolod, I bought Home Brand Mayonnaise, Product of Freedonia, NY, but this year, I am buying Kraft Mayonnaise since it appeared on the scene. Surprisingly, I never see Hellmanns Mayonnaise in Bacolod City.

I have never tried Best Foods Mayonnaise, which I see everywhere. I have tried Lady’s Choice Mayonnaise in a pinch and that was it! It is not bad but it is not my choice.

I hope to see you one day, somewhere…all around Bacolod.

Your Amigo,

~ Gary ~

Filipino Creativity, Spanish Inspiration

paella
When I first arrived in the Philippines, I was excited to enjoy Filipino Cuisine. For one year, I enjoyed Filipino food almost exclusively. I wanted to try it all. I had pizza a time or two during that year, at Shakey’s, had a few burgers here and there and I had Southern fried chicken several times. I lived with a Filipino family for one year and communicated daily with the cook, concerning what I wanted to eat. Her dishes mostly highlighted Spanish inspiration instead of dishes that were Chinese inspired. She also had Indonesian and Malaysian inspired dishes that she made very well. Bakmi Goreng, Indonesia style fried noodles, became an all time favorite, even until this day. With lots of lime juice.

It was during this time that I first discovered toyomansi, soy sauce with calamansi (lime) juice. It is a great condiment on a variety of dishes. One of my favorite condiments is Sambal. It is a spicy bottled chili sauce, which also has a little bagoong, patis, ginger and lime juice. It is of Indonesian origin and has influenced Filipino Cuisine in some islands.

I may have strange tastes but I enjoy bagoong (shrimp paste) and patis (fish sauce) as condiments. Most of the expats I know do not often eat Filipino food. One told me bluntly, “I don’t eat that crap,” referring to Filipino food. He has a very bad attitude and I do not like guys like that! For me, it is part of the adventure. Nowadays, I don’t eat Filipino food everyday but I eat it often and I have a number of favorite Filipino dishes. My mother in law makes short pork ribs with jackfruit for me from time to time and it is excellent.

Spanish Inspired

Adobo is considered by many as the National Philippines Dish. I enjoy making pork and chicken adobo as a one wok dish. I tend to use more soy sauce and vinegar than the local Negrense style adobo.

Paksiw is my wife’s favorite dish and she makes it often. She seems to favor Paksiw with fish but she makes Paksiw with pork for me. It is a vinegar based stew with fresh chili peppers.

Many local dishes in our area have Spanish names. Mechado, Kaldereta and Menudo are only 3 examples among many.

Eggs Sarciado

Eggs Sarciado is a Filipino dish that is a play on Huevos Rancheros.

Eggs Sarciado is served with fried potatoes, onions, garlic and Filipino style sweet tomato sauce.

I prefer Huevos Rancheros and there are many variations. I use scrambled eggs, served on a corn or flour tortilla, with salsa, sliced avocado and Mexican or Spanish style rice. It’s awesome!

Especial Paella Valencia

Paella Valencia originated in Valencia, Spain. You will see this one pot yellow rice dish served during Christmas, other holidays, special occasions and during barrio fiestas, in the Philippines. I love Paella Valencia!

There are many variations and recipes of Paella Valencia. I have one special version that I will share with you.

My Paella Valencia includes the following ingredients. White fish stock, dry white wine, chopped celery, chopped onion, garlic cloves, peeled tomatoes, chopped red bell pepper, chopped green bell pepper, chopped yellow bell pepper, smoked Andouille sausage, whole chicken thighs, whole chicken wings and 1 dozen each of clams, mussels and prawns. Wow! I think you will like my version of Paella Valencia.

The cover photo of this article is of Especial Paella Valencia.

I hope to see you one day, somewhere…all around Bacolod!

Your Amigo,

~ Gary ~

Conees Cansi & Sugba

Conees2

Connees

If you are feeling a little run down, I’m going to tell you what to do and where to go. Head on over to Conees Cansi & Sugba, located on Alijis Road near the turn off to Lopues Supermarket and Panaad Park. My family and I dined there this evening and we really enjoyed it.

Conees Cansi & Sugba is in native architecture with native Filipino decor and it gives you the true atmosphere of dining in the Philippines. Bamboo is everywhere in the restaurant. The service is great, the food is fabulous and the restrooms are extremely modern and clean.

House Specialties

Cansi! This is the signature dish of Conees Cansi and Sugba, which most everyone goes there for. The cover photo of this article is indeed a hot bowl of cansi. Cansi is Negrense comfort food. It is boiled beef in a wonderful broth, complete with beef bone and bone marrow. It is delicious. A small order of cansi at Conees Cansi & Sugba is P230, with the large order priced at P280. I suggest getting the large order because your friends and family will love you more!

The meaning of sugba is grill. Conees has marvelous grilled food, which I simply call BBQ. Chicken inasal and grilled pork chops are what we ordered. Wow! Everyone agreed that their order was awesome. Grilled pork chops are priced at P55 and chicken inasal leg quarter is priced at P75. We had garlic rice as our side dish.

Conees will also grill up boneless bangus for you, which is milk fish. If you have never tried bangus, you are in for a treat and I highly recommend it to you. Grilled boneless bangus is P180.

Soft drinks and ice cold beer are served at Conees Cansi & Sugba. Water served is purified, so have no fear. You can drink the water!

Filipino Food

Eating Filipino food is part of the adventure but some expats are set in their ways and they don’t want to be adventurous. They don’t know what they are missing! There are many, so many delicious Filipino dishes. When I lived in the Philippines 1986-1987, I ate Filipino food almost exclusively because I wanted to experience all the food.

Fast forward to today. I still enjoy southern comfort food and food I was accustomed to back in the States. However, I eat Filipino food every week, just not every meal and maybe not everyday.

I don’t think you will go wrong by trying cansi and any number of local grilled dishes.

If you are living in the Philippines, I hope you will be adventurous and try the local food!

I hope to see you one day, somewhere…all around Bacolod. Maybe, it will be at Conees Cansi & Sugba!

Your Amigo,

~ Gary ~