We arrived in Pagsanjan, Laguna around 10 in the morning and drove around before we went to Pagsanjan Falls Lodge.

Aling Taleng’s Halo Halo is situated along the National Highway so it’s easy to see. 

It’s a nice restaurant. Touched with a “You’re home here.” ambiance because of its interior design. The tables aren’t uniformed. They’re different dining table designs, and they’re all wooden. 

The restaurant is known for its Halo-Halo, but I wasn’t able to taste it because I’m too hungry for a sweet dosage in the morning. My bad, I know.

They have other foods too, and we got to eat their Kare-kare, Chopseuy, and Tortang Patola. 

The food tastes good. I just don’t fancy their Kare-kare that much. Their Chopseuy is delicious though, and you can really taste the freshness of the vegetables they used.

The restaurant was established in 1933 and I think it’s famous in that little town. 

It’s a must-try for food hobbyists! 

Aling Taleng’s Halo Halo is situated at 169 Gen. Luna St., Brgy. Maulawin

Pagsanjan, Laguna, Philippines

doodledamon:

Who Ever Made This.
YOU’RE A GENIUS

LOOL 500k

(Source: thefunnygentleman, via airtote)

Thank you very much! :)

Now that the time of festivities is here, this is something that’s always cooked in the Filipino table. 

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Ingredients:

• 1 kilo beef, cut into chunks 
• 350 g liver spread (grounded liver)
• 3 medium carrots, diced
• 3 medium potatoes, diced
• 5 medium onions, minced
• 5 cloves garlic, minced
• 6 tomatoes, sliced
• 1 cup tomato sauce
• 3 green peppers, diced
• 3 red peppers, diced
• 4 pieces hot chili pepper, minced (this is optional, if you want your dish to be spicy)
• 3/4 cup cheese, grated finely
• 2 cups beef stock or water
• 1/4 cup cooking oil or olive oil

Procedures:

• In a casserole, saute the garlic and onions in oil. Then add the tomatoes, red & green peppers (and the chili peppers)
• Add in the beef, tomato sauce, liver spread, and water/stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender enough.
• Add the cheese and continue to simmer until sauce thickens.
• Grate cheese on top then serve with plain rice.

Others:

1. Instead of beef, goat`s meat can be used too. In using it, make sure to marinate the meat in vinegar, garlic, salt, and pepper for at least 20 minutes.
2. Estimated cooking time for this is 1.5 hours to 2 hours.

Use non-stick cookware so that you don’t have to use as much, if any, fat. When sauteing, use a small amount of chicken broth or wine instead of butter or oil. 

Never pierce meats when browning them. The juices will escape and the meat will become tough and dry. USE TONGS, not fork, to turn over the meat. 

This is like a shortcut to the original recipe. I played with it, but it turned out with the same taste. :)

This recipe is MY VERSION. Hope you enjoy!!

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Ingredients

• 1/4 chicken liver, diced
• 1/4 baguio beans
• 1/4 sayote
• 1/4 carrots
• 1 small pechay baguio
• 1 can mushroom, button
• 1 sachet Knorr Cream of Mushroom, dilute in separate bowl
• onion, minced
• garlic, minced
• salt, to taste

Procedures:

• Saute onion and garlic then put the liver when garlic is turning brown
• Put all vegetables and button mushroom into the pan and continue to saute ‘till cooked
• Pour diluted cream of mushroom into the pan and continue to mix
• Season with salt
• Simmer for 20-30 minutes, or checked if vegetables are not overcooked.

This is what I cooked tonight since Mom is sick. :)

Hope you enjoy! =)

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Ingredients:

•  1 whole chicken, chopped (bite-size or not, its okay.)
•  1 clove garlic, minced
•  2 medium onions, diced
•  1 can mushroom soup (I used Campbells)
•  1 can button mushroom
•  Salt and pepper to taste

Procedure:

• Pre-heat pan or wok with cooking oil
• Saute onion and garlic
• Add the chicken, simmer until brown
• Add the mushroom soup and cover pan. Let it simmer for 20 minutes and mix occasionally. 
• Add the button mushroom and simmer for 10 minutes or less.
• Add salt and pepper to taste