January 25, 2008
After weeks of dieting, all our efforts became as useless as we indulge ourselves once more in an afternoon of Kapampangan cuisine.
Karen and I head off to San Fernando, Pampanga without a care in the world. Nothing to lose. Everything to gain. We had been planning this food trip for so long and true enough, when things are least unplanned, saka lang totoong natutuloy.
From the bus terminal, our group immediately head off to Angeles City. The city we once featured in a culinary show. And what a surpise! Everything seemed so different. It wasn't like this 2 years ago...
Anyway, our un-official driver brought us to Susie's. I insisted that this is not the original Susie's I once visited. But sabi nya, yun na daw ang bago. And so we figured...
OUR ORDER. One Baked Mac, 2 Palabok, mochi and tibok-tibok.
The palabok is still yummy although smaller serving na lang siya. Although it's not as tasty as I remember it 2 years ago. It could be the sauce splattered on top of the miniscule serving of noodle...
Anyway, their tibok-tibok is still my all time favorite. It definitely melts-in-ur-mouth although its not as smooth as the pannacotta as Karen puts it. Yet its creamy texture makes me go gaga for more. Medyo expensive nga lang sia at P20/slice. Now I figured why tibok-tibok is so expensive during Food Expos.
Yung mochi naman is still masarap. Parang buchi except that it's not fried and no sesame seeds.
OUR 2ND STOP: CAMALIG PIZZA
Camalig Restaurant is an old rice storage of the Nepomuceno clan coverted into a rustic pizzeria. Inside Camalig, old vases, sugar mills, photographs and family memorabilia hang on the wall giving the place a glimpse of history.
Two years ago, the Olivia Gallery inside the Camalig resto, houses different art works from local artists. Now all that hangs there are plain fabrics and ceiling fans.
Traditional Tacos
Mexican Medley Pizza
Doy's Kapampangan Pizza: with Duck salted egg
and Sweet Kapampangan Longganisa
LAST STOP: ALING LUCING'S SISIG
She's the queen of all sisig.
And for those who are not yet familiar with Aling Lucing, she's the one who invented this sizzling fare. Year after year, Aling Lucing's is a favorite stop for vacationers, gourmands, and foodie like us.
Unlike the sisig in Manila na parang chicharon na, Aling Lucing's first boil the pig's ears and face before grilling it to make it really crunchy and achieve its smoky flavor. The sisig is still incomparable although parang nag-iba na nga yung timpla. Before our Pampanga trip, Rene informed me that Aling Lucing's Sisig is not as good na rin compared before. And it's true.
When our sisig was served, the buttery smell permeate the air. Actually mas strong yung margarine scent and obviously they put some in the sizzling plate dahil may yellowish sauce sa sisig.
Despite the changes from these food institutions, busog pa din naman kami.
Till our next food trip!
