The Pinoy Food Photo Blog combines my family's love for eating and amateur photography.
Photography is also a hobby which I enjoy but am still learning. read more?
Posted by Lauren | Under Events, Restaurant with 1,068 views
Thursday Nov 12, 2009
Several years ago, I attended the Center of Culinary Arts’ Kitchen Discovery Class, where I got an inside view of the kitchen and had a fine lunch at Cravings. I haven’t been back to Cravings since then, but last night I got to attend the grand launch of a Filipino restaurant from the same group. C2 Classic Cuisine on Missouri Street, North Greenhills used to be an events place, but they decided to include a restaurant that serves classic Filipino dishes with a contemporary twist.
C2 Classic Cuisine made me enjoy certain Filipino foods I’m normally not too crazy about. For instance, there’s lumpiang hubad – I rarely ever eat it because there’s too much vegetables and too little meat. But the semi-sweet garlic sauce was too good to resist, and I ended up wolfing down my greens and slowly picking at it after the meal was done. The fried lumpia wrapper chips also adds texture and a touch of unhealthiness to the dish, and gets delightfully mooshy when you leave it in the sauce for too long.
Posted by Lauren | Under Uncategorized with 2,462 views
Thursday Mar 6, 2008
Banana cue is a classic Filipino merienda you can usually buy from street vendors in the early afternoon. It is made out of fat bananas called saba, which is covered in brown sugar before being placed into a deep fryer. Once fried, the banana gets skewered onto a stick. The heat softens the banana while caramelizing the sugar, giving the banana a delicious, gooey texture within the crunchy coat of caramel. A stick of banana costs around ten pesos. Be careful when you bite into a banana cue fresh off the fryer – the hot banana may scorch your tongue! And watch out for the sharp end of the banana cue stick while you’re walking.
Posted by Noemi | Under Uncategorized with 2,874 views
Thursday Jul 19, 2007
During the hot and humid days, I often look for refreshing juices to quench my thirst. I don’t like sour juice like the calamansi juice or too sweet juice like the mango juice. I end up not drinking any fruit juices at all as they make me even more thirsty than ever. Not until I got introduced to dalandan juice or what is also known as dalanghita juice by Juned . He gave me 3 bottles during my birthday celebration. The dalanghita juice is both acidic yet sweet. It is a combination of two contrasting flavors that can truly quench one’s thirst.
This tangy, and refreshingly tasty dalanghita juice is now my all-time favorite citrus juices. Fresh Dalanghita fruit have a bright and deep green skins, smells divine and possess a natural shine and quite firm to the touch.
Want to order dalanghita juice with the brand name “Pick Fresh”?
Posted by Noemi | Under Uncategorized with 2,809 views
Monday Jun 18, 2007
I’m not a wine lover but when I got to taste tamarind wine, it didn’t had that bitter taste. Too bad our tamarind fruit is too sour to be eaten in its natural state. So the natural thing to do is develop the fruit into processed foods like this tamarind candy,
During the hot and humid days, I often look for refreshing juices to quench my thirst. I don’t like sour juice like the calamansi juice or too sweet juice like the mango juice. I end up not drinking any fruit juices at all as they make me even more thirsty than ever. Not until I got introduced to dalandan juice or what is also known as dalanghita juice by 
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