Tried Dining at Ombu Kusina

So, here we are situation at Sequoia Hotel. Heavy rain pouring. Can't leave the hotel for we are having a hard time getting a taxi and can't even book at Grab..

Hence we decided to try this resto in the hotel, called Ombu Kusina. We heard they were serving authentic Filipino Dishes. 

Photo taken earlier when we arrived at the Hotel, Sun is still UP and shining.

Inquired about the rate of their buffet, Php 480/pax

The place looks so classy and fresh. At first I don't really like it here, by mere looking at it you can say that the rates of the food here are not for the "pang masa" type/kind. 

We tried their Pork Sinigang and Laing. Sorry no photos taken due to the fact that we're already hungry and didn't bothered photographing the food, until we realized we wanted to blog about it..

But anyways, the sinigang was good, laing was just fine just that it's not so authentic as I've thought it was. Over creamy and a bit bland for my taste..  ;)

As you can see on the above photo, Laing was half filled still. But I loved the idea of having extra bowl of soup for the Sinigang in Miso Fish.. ;)

We were able to try their famous frozen Brazo de Mercedes.  The slice costs Php 180.00. It's superb! Delicious as it is from the reviews. The frozen ice cream part really compensates the sweet and fluffy taste of the cake.  A must try!

Recipe: Papaitang Kambing/Baka

Today, my brother gave me some innards to cook. He wanted to have papaitan for dinner. Hence, this recipe.

Papaitan Kambing “Pinapaitan nga kalding”or Goat Innard Stew (Bitter Goat Stew) is a unique Ilocano cuisine that has a main ingredient of goat’s tripe, intestines, lungs, kidney, liver and papait (bile liquid).

Ingredients:

2 kgs. goat’s tripe, lungs, intestines, & kidney – boiled until slightly tender then sliced into tidbits

1/4 kg. boiled goat’s blood – boiled and sliced into cubes

10 pcs. siling haba (banana peppers/chili fingers)

3 tbsp. patis (fish sauce)

4 pcs. medium sized red onion – finely sliced

6 cloves garlic – crushed and minced

4 fingers of ginger crushed

2-3 tbsp. rock salt

1 tsp. magic sarap

1/4 cup pure papait (bile liquid)

2 liters of water

Instructions:

1) Saute garlic until light brown, followed by the onion and the sliced and boiled goat’s intestines.

2) Add the ginger, patis and magic sarap and continue sauteing until liquid is reduced or until intestines turn to light brown.

4) Add the boiled goat’s blood, water and salt, let it boil and simmer for 20-30 minutes.

5) Add the papait and siling haba then simmer for 2-5 minutes. Taste it and add salt if necessary.

6) Ready to serve with steamed rice. This is best to eat when it’s hot.

I hope you guys like it! Please don't forget to leave some feedback.