Amazing Race Asia 2: Leg 1

I watched Amazing Race Asia 2 last Thursday. The race started in Singapore and finished at a pit stop in a non-elimination leg of the race in Manila, Philippines. Sisters Vanessa and Pamela from Malaysia were the first to arrive. And they both got the prices for Leg 1, Nokia N95 and N73 mobile phones.

Second, was our Team Philippines Best Buddies Marc and Rovilson.

The other team Philippines married Terri and Henry came 9th place.

And the last one to arrive were dating Edwin and Monica from Hong Kong.

I was laughing of the "balut" eating scene. Some liked it and some were puking and gurgling. I know the feeling because I never really liked balut. I know they're healthy food but I just don't have the stomach to eat the head and the feathers. ewww! hehehe... And for those who don't have any idea of what I'm talking about, here's a balut looks like.



What is Balut?
A Balut is a fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled alive and eaten in the shell. They are considered delicacies here in the Philippines. Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, balut are mostly sold by street vendors at night in the regions where they are available. They are often served with beer.

(photo credit: krush from wikimedia)
(source: wikipedia)

Food and Restaurants

Tacloban offers a variety of cuisine from Native, Chinese and Italian specialties. Seafoods such as fresh fish, shrimps and crabs are readily available.

Restaurants:
Giuseppes Restaurant - Italian and Filipino Cuisine, Gloria Jean's Coffees, Bo's Coffee Club, Chowking, Cindy's, Dunkin Donuts, Greenwich, Jollibee, Mcdonald, Ritz Tower de Leyte, Shakey's and a lot more.



A visit to Tacloban is not complete without trying the most popular native delicacies and "pasalubong" (take-home) like the Binagol. It is made from grounded "gabi" (taro) with filling of sweetened sauce and some peanuts, and placed in half a coconut shell, then wrapped in banana leaves and secured with a white string.



Moron, made from grounded "malagkit" rice soaked in coconut milk flavored with sugar and high grade chocolates creatively rolled with stripes and wrapped in banana leaves securely tied with both ends.



and Suman Latik, made of sticky rice wrapped in a banana leaf with 'latik' (a sweet sauce from a boiled coconut milk that is formed and browned).



These are available at shops along Zamora, Rizal and Justice Romualdez Streets.

Part III: Tinapa or Smoked Fish

May 2, 2006 (Tuesday)

We visited again the Mangrove Viewing Station. Then in the evening, we toured around Calbayog. On our way back home, we dropped by first at Ping-pings Store.

We bought the famous "Tinapa" or Smoked fish for some "pasalubong" and for ourselves.


Tinapa is a favorite Filipino breakfast viand; it goes well with sinangag (fried rice) and tsokolate (chocolate). Smoked fish is also a popular pasalubong of travelers who are on their way home from a visit to Calbayog. At the city airport, several stalls selling tinapa could be seen. Smoked fish is also available at the city's supermarket.

How To make Tinapa or Smoked Fish:

Tinapa or smoked fish seems to be a relatively universal way for preserving food. Essentially, you take the fish, slice it open, remove it's guts and blood. Then you wash the fish and soak it in a salt and water solution that is 1 part salt to 8 parts water. The fish is then dipped in boiling salted water that is 1 part salt and 10 parts water until the "eyes are white". Then arrange the fish in smoking trays layered with banana leaves and drain the fish for 15 minutes. Store the fish for about 3 hours in a cool dry place before smoking. Then smoke the fish at about 32-38 degrees Celsius for 1-2 hours depending on the level of heat and until the color is a burnished deep golden brown. Cool the smoked fish then brush with a little vegetable oil. (This recipe is from a Philippine government website)