Buro or Pickles

Batangas has not forgotten the art of making buro or pickles, and many markets still sell these in large containers.

Batangas lomi

Batangas lomi, invented in Lipa City, is notable for the absence of vegetables and its thick delicious broth.

Buchi-buchi

Buchi-buchi, a traditional Filipino snack, is still sold in many markets around Batangas.

Sundot-Saging

Those of younger generations will probably say banana cue, but there are those in Batangas who still refer thos favorite as sundot-saging.

Pinindot

Called bilo-bilo or paridusdos elsewhere, Batangas' pinindot is frequently just plain rice balls sometimes with bits of sweet potato or nangka.

Club Victorina for a Good Meal or a Lazy Swim


Tucked away inside Baseview Homes Subdivision in Barangay Sico in Lipa City is this delightful clubhouse-cum-restaurant-cum-resort called Club Victorina. With its spacious hall that is easily converted into a dining area, the clubhouse is more commonly used for large catered events like weddings, promenades, seminars and other gatherings.

What is less known is that the clubhouse is open as well for walk-in customers looking for a quick meal or snack or even a lazy swim in the pools to relieve the tropical heat and humidity.

Spicy Sautéed Pechay with Okra


This is sautéed pechay with an attitude; and so simple and quick to make. It makes full use of pechay’s and okra’s versatility and cooked in an unorthodox but tasty way. This dish can be served as a meal on-the-fly by itself or served with a separate fish or meat viand. It actually takes less than 30 minutes to prepare this dish.

Ginataang Tawilis with Curry


Translated for any foreigners who may stumble upon this site, tawilis cooked in coconut milk with curry. Tawilis is a fresh-water sardine that can be found nowhere else but in Taal Lake in the Province of Batangas.

At any rate, if you are feeling particularly lazy, this is one really good and tasty meal to do. It is so simple that somebody who has never cooked in his or her life can probably get this right.

Ingredients:

¼ kilo tawilis
3-4 cloves garlic
1 ½ cup coconut milk
3-4 red chilis
½ teaspoon salt
pinch of ground black pepper
½ teaspoon curry powder

Preparation:
Rinse the tawilis well. There is no need to remove the innards or scales of the fish.


Instructions:
  1. Place all ingredients in a skillet or small pot.
  2. Place the skillet or pot on the stove and bring to a boil.
  3. Lower fire and simmer for no more than 2 minutes. It is important that you do not simmer for longer than recommended as the meat of the fish is very tender.
  4. Turn off the heat. That’s it! You’re ready to serve.
Note:
You may wish to use fish sauce (patis) instead of salt if you want the dish to have more bite. The curry is actually optional if you intend to do the more traditional ginataang tawilis. You may add more coconut milk if you your family loves to pour the sauce into the rice.

Makes 2-3 servings.

Got a recipe that you wish to share? Send this with photos to contact@foodbatangas.com.









Nilagang Baboy (Pork Stew)


This is probably not the typical Filipino pork stew but it is tasty and so, so simple to make. Moreover, it is a complete meal with both meat and a variety of vegetables simmering in the broth. Apart from slicing the strips of pork and rinsing the vegetables with water, there is little else to do but periodically add the ingredients to the water and wait for the entire dish to get cooked.

Ingredients:

1 kilo pork liempo, sliced into adobo-sized pieces
1 large onion, skinned and sliced into rings
1 teaspoon ground black pepper
1 pack oyster mushrooms
2 packs baby corn
½ kilo potatoes, quartered
2 bunches pechay
2 bunches mustard leaves (mustasa)
1 teaspoon salt
¼ cup fish sauce (patis)
1 liter of water

Preparation:
  1. Rinse pechay and mustard leaves well, then chop off the ends near the roots. Set aside.
  2. Rinse mushrooms well and separate the caps from the main stem.
Instructions:
  1. Pour water into a pot. Add more or decrease recommended amount as desired. Just make sure you later add a proportionate amount of fish sauce as well.
  2. Add the pork, salt, fish paste, onion and ground black pepper. Make sure you taste the broth later so you can add more fish paste if you prefer it to be saltier.
  3. Heat until water boils.
  4. Simmer for 20-30 minutes; more if you want the meat tenderer. Do not stir. Add the potatoes and baby corn.
  5. Simmer for 15 minutes. Add the oyster mushrooms.
  6. Simmer for 2 minutes. Add the pechay and mustard leaves.
  7. Bring to a boil and then turn off the heat.
Makes 6-8 servings.

Got a recipe that you wish to share? Send this with photos to contact@foodbatangas.com.