Sinantolan atbp.

People from Laguna have this way of naming their native food according to the main flavoring ingredient. Hence there is Sinampalukan, evidently done with tamarind; Tinoyo-an, beef sautéd in soy sauce; Binayabasan with guavas; Pinatisan, with patis. Now there’s Sinantolan, a discovery during our recent trip to Laguna and Quezon.

It was a trip back to nature, celebrating the birth anniversary of our dear friend Toni whose family hails from Majayjay, Laguna. We took the wrong turn, so we reached the place after mid-day. We motored another hour to Palaisdaan restaurant in Barrio Dapdap, Lucban (Tayabas), Quezon. Tour agencies must include this place in their programs. It’s a few minutes from old churches and, more temptingly, from the tsinelas town of Liliw. Snacks and meals would be no problem in Liliw; there’s Arabela which serves good pasta and yummy cakes.

Anyway, Palaisdaan is a restaurant on water (a river running through town). Dining tables are on roofed rafts which sway slightly when the current is strong. Starved as we were, the lady selling kesong puto must have thanked her lucky stars as we took everything in her bilao. The restaurant has an extensive menu, mainly featuring Southern Tagalog cuisine–sinful but delicious sisig, inihaw na hito, sinigang na lapu-lapu at sugpo, kimulob na palos, pancit habhab, among others. Cost of each dish starts from P170. Our generous hosts were Chicago-based doctora Tes Orillo Lising, assisted by her sisters Mary and Obing. The homecoming doctor was the Hermana Mayor of the fiesta, which made us nostalgic for those days when we, too, were making floral offerings to the Blessed Virgin in Biñan and Tanauan.

Off to Liliw and the Socialite and Entrada stores, where after our purchases we encountered the Sinantolan, peddled by the lady who cooks it right there on the corner of Rizal Street. This is her version of the ginisang bagoong; she gives it a unique sour-ish taste of santol which blends well with the salty alamang and siling pasete. P50 for a small bottle and P100 for the big one. Upon reaching home, we did a binagoongang baboy with this and voila! We had a most delicious sinantolan pork.

Visiting Liliw is like an unending discovery tour. This time we also found a new snack item, the Curacao rings made of flour, eggs and sugar, P20 a pack. From Lucban it is always the famed longganiza (pork or chicken) one buys to bring home. On Quezon Avenue, in Barangay San Luis, look up Abcede’s restaurant and Meo-Ludi’s store. They sell it for P120 a kilo and broas at P60 for the medium-sized tin. Meo-Ludi’s store has an outlet in Quezon City, call 742-1148.

Back in Majayjay, our hosts were Arty and Daydita whose hospitality we truly appreciate. We got a very practical tip from the Villaraza cook, who adopted an old family recipe for kare-kare. To please every member of the family, the dish is done with the usual tripe and buntot but with additional pork chops and pata. The blend gives it a richer flavor.

Our delicious week actually started when another friend, Conchita, brought us to the back of the new BMW Auto Centrum on Commerce Road in Alabang, a few steps from the Town Center. Many may remember Pasteleria La Nuova in the small commercial complex across the Forbes Park church. Well, Alabangers will be pleased to know that it is now in their midst. If you are missing their super dishes, visit them. We had the fabulous Spinacci Trifolate as starter. This is a pair of spinach and mushroom in truffle cream with porcini mushrooms. Their risotto with lapu-lapu ala marinara (order a small one if you are not a big eater) is perfect; the rice is not soggy but rather, al dente. You can share as well their canonigo for dessert. Good coffee is served.

Our eating odyssey did not end there. At the Mall of Asia, there is the Japanese restaurant called Tanabe, at the southern end. Facing the bay, this is an ideal place to sip a drink and enjoy a meal while marveling (yes, we still do) at the majestic sunset over Manila Bay. Order one of those hot pot dishes cooked right on the table and prepare to be amazed as we were. They have a most unique way of doing this: you get a paper (yes, paper) pot with seafood, meat and veggies in a wire basket over fire. Slowly they all get cooked, a savory soup results and the fire goes out. Two can share. Cost starts from over P345.00.

Discover something new today, for you and your family.

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