Grilled Pork in the Garden

We make it a point to have a sleepover at my parents’ house once a month. We usually leave the house of my in-laws on a Saturday afternoon then we would stop by the grocery store before proceeding to my parents’ place. It is about a 30-minute ride from our house now but we do not often go there because we have work and we usually close shop around 7pm. So it is pretty late.

Anyway, when Sunday comes, we usually eat in our garage that is shaded by a verdant mango tree. Its branches are all over that it covers a big chunk of our big lot. Then my Tatay would grill pork. My husband and I love this. My mother would find the choicest slices and then just add salt. Yep, she does not marinate them because we want to be able to taste the natural flavor of the pork, not the marinade. So that is why, it has to be the choicest pork, young and tender.

My husband and I would then have our sawsawan (dipping sauce) made of a combination of soy sauce, kalamansi, salt, and some spicy vinegar. Wow! This is a simple grilled pork recipe but that would really make a lot of rice disappear!

I am making this post because we are supposed to go there this Sunday but we could not because that is the start of the DVBS in our church and my mother is one of the facilitators. She will need to do a lot of marketing for that. So anyway, we will be missing this.

Fried Ice Cream

The concept of fried ice cream is intriguing because we all know that ice cream is frozen and our concept of frying is on a hot pan with boiling oil. But fried ice cream is not exactly “fried” on a hot pan but rather on a freezing pan. A food handler then stirs and stirs it until it is all frozen and can be rolled.

Anyway, last time I shared here that we had fried ice cream for dessert for the father’s day celebration with my father. Here are two of the flavors that we got. Mine was on the left, cheese with butterscotch dip and white heart chocolate, my parents shared a cup with vanilla ice cream, strawberry dip, and strawberry sticks. Dennis had bubblegum with some other dip that I don’t understand. LOL This cup costs P30 each and for more toppings, you can pay as much as P45. But I tell you, it is gonna be really sweet!


We love the concept and the product. The problem here is they only have one “fryer” so they only fry one flavor at a time. So that means only one order at a time, unless the two of you have ordered the same flavor. If they could have two fryers then the two personnel who are doing the flavoring will not have to wait so much for the next cup…and so won’t the people. Here is the queue when we went there. Notice the yellow SM Supermarket sign at the upper left hand corner? That is how long the queue is.


Here is the inside of the booth. I do not even have a lot of space to take a photo. And I don’t want them to step aside for me, I want to capture how it is to order there at 6pm on a Saturday–the eve of Father’s Day.


I am not really sure why so many people are piling up fro Fried Ice Cream. It could be any of these reasons:
1. Flavor and toppings
2. Novelty
3. Takes so much time to prepare
Or it could be all of the above. LOL

Miguelito’s Fried Ice Cream is located at the south side, SM City Bacolod, beside Kuppa or across Chow King.

Ading’s Pala-Pala Seafood Restaurant is Now Serving Bacolod City

The entrance to Ading’s Pala-pala Seafood Restaurant in Bacolod City.

Tonight, we were invited to the opening of Ading’s Pala-Pala Seafood Restaurant and Bar along San Juan Street, Bacolod City. The only direction that we got was that it was in front of the old Pala-pala area–the famous seafood market in the city.

Well, we thought that would not be hard to find. But what we saw when we got there blew our minds. The place is huge!!! Literally. And it was brightly-lit, like a beacon in what was once a dark road beset with problematic (for lack of a better word) elements.

The spacious “lobby” where it feels so free to choose the seafood that you fancy.

When we went inside, we were greeted at what felt like a foyer where you can choose fresh seafood and have them cooked however you like–tinolakinilawinihaw, etc. To the left is the al fresco dining area. But inside was a really long air-conditioned hall that could sit up to 250 persons!

A little background about Pala-pala. It is an area here in Bacolod City located just behind the provincial government offices. During the afternoons, people go there to buy seafood but in the evenings until the wee hours, the place is bustling with activity because the roadside eateries locally known as “tulahan”, literally meaning a place where tinola (a local soup) is cooked, are open. People would buy fresh seafood from the market and they would bring it to the tulahan to cook. The owners earn from the preparation and cooking charges as well as the rice and drinks that they serve. Going there is quite an adventure, as you buy your seafood in the wet market, bring your purchase, and have them cooked.

Fresh catch of the day.

The problem is, the sanitation in the tulahans may be questionable. There are no decent restrooms and lavatories. And the place is quite dark and the stench can be a bit nasty, too.

That is the reason why I said that Ading’s Pala-pala is like a beacon in the area–brightly lit, spacious, organized, with a large air-conditioned area, and is manned by three chefs in the kitchen who have their own specialties. There is a children’s playroom and kids have their own high chairs! It is a great place to bring the whole family.

Ading’s Pala-pala serves ala carte meals and welcomes functions big and small, but the essence of pala-pala dining remains–you can still buy seafood from the market and bring it to their restaurant for preparation and just pay the corresponding cooking fees. Or you can choose from their fresh seafood offerings. The difference is that you get to dine in a cozy and clean restaurant with good service.

I think that Ading’s Pala-pala is a refreshing new place that Bacolodnons and visitors should visit.

The al fresco dining area.

The air-conditioned dining area.

Part of the buffet tonight.

Negrense bloggers with Ading’s Pala-pala owner, Mr. Ricky Trinidad.

A Cool Inipit Cakes Creation For Hot Days

When I was in the US many seasons ago, I often frequented an ice cream store that sold not just scoops of ice cream but ice cream creations where you get to pick the flavor(s) of ice cream as well as the ingredients that you want to put in. Then they mix it in front of you and serve it in a cup lined with a sugar cone. I often included cake slices in my cup because I just love cake.

And that is exactly what I did with my fluffy, chocolate-flavored Inipit. I made an ice cream creation on this hot and humid afternoon for my kids’ snacks. And well, I guess you know how they received it. Indeed, ang “Sarap maging kid with Inipit!” Here’s the recipe:

My creation — Cool It Choco-Vanilla Inipit.

Cool It Choco-Vanilla Inipit

1 Inipit chocolate
Vanilla ice cream
Coarsely crushed roasted cashew nuts
Chocolate syrup
Small marshmallows (optional)

The four ingredients that you will need. I used cashew because we are just crazy about this nut.

Preparing the things that I need.

Making this cool creation is as simple as mixing the ice cream and the cake.

1. Slice the Inipit into squares.
2. Scoop some ice cream onto a plate or big bowl and add the Inipit slices. Add the marshmallows if desired.
3. Using a spatula, mix the ice cream and cake (and marshmallows) well (or you may want to leave the cake chunky). You may add more ice cream or cake, depending on the consistency that you desire.
4. Scoop these onto your serving bowls and freeze, covered, for about 30 minutes before serving so that the ice cream and cake will hold together.
5. Serve with the crushed cashew nuts, some more Inipit slices, and then drizzle with chocolate syrup on top.

Naturally, this was a hit with my little one who likes both ice cream and cake.

My big girl just came home from her DVBS and I asked her if she wanted a bowl, too. Surprisingly, she said yes and finished it! She said, “Mom, you make the best snacks!” Isn’t that heartwarming?

My eldest daughter, who is not really fond of ice cream, finished the two scoops that I gave her. My little one also finished two scoops! That was their snack for today–filling, delicious, and definitely refreshing in this heat.

Tip: You can opt to use different flavored ice creams and mix and match them with the different flavored Inipit cakes available in your supermarket. You may also want to add fruits or candy sprinkles. Use colorful serving bowls and cups, as these are such a delight for the kids. Enjoy because there is #NoLimitWithInipit!

Date Night and Shawarma Craving Satisfied

For about three weeks now, I had been craving for shawarma. But I have not gone out of my way to get one. I dunno why.

Instead, we reserved our Friday night for our monthly date night. Last month, December, hubby and I went to Mushu. And tonight, we went to Shawarma Habibi located at the Hi-Strip 4 Bldg., along Circumferential Road, behind Lopue’s East Centre. I chatted with the owner Tess Tingala and she said yeah, if we go there, we can be satisfied and not have to shell out so much.

The filling Sizzling shawarma.

Hubby ordered the chicken kebab because he wanted to eat rice. It is available in a single skewer meal (P70) and a double-skewer set (P115). Of course, I ordered a large-sized beef shawarma habihi for P75. We also had the sizzling shawarma for only P120–a sizzling plate full of layered sliced vegetables, sliced pita bread, bit of barbecued beef, and topped with egg. It was fun and filling to eat. Actually, if I had known about it, that would have been my only order because that was already a meal in itself.

Chicken kebabs

My yummy large beef shawarma with lots of spicy and garlic sauce.

I am so happy with our dinner tonight. My shawarma craving was satisfied and yet we didn’t have to spend much. Hubby and I enjoyed our time together just eating, discussing, and getting inspired with all sorts of ideas. It was a great and productive evening at a very budget-friendly price. Our total meal (without drinks) was only P265 and we were already stuffed.

Outside Shawarma Habibi.

Incidentally, I learned that the Hi-Strip 4 is like the lair of international cuisine. That was our first time in that area. There’s Vietnamese, Mexican, Japanese, Italian, and Thai, as well as other good eats. We will have to come back again next time and visit the many different offerings there. At least now we know that if we have a hankering for a particular cuisine, we know where to go. 

Blogging About Food

Blogging about food doesn’t seem as appetizing as it was. Looking at my collection of food pictures, I feel like throwing up instead of getting inspired to write and blog about them. Ugh!

So sorry, I am not sure if I will be able to really blog nicely about food in the coming months, my apologies. Hopefully, this feeling will pass soon enough for me to write about one thing that I love—food!

Well, that is just one of the developments in my life right now.

Best Throwing Knives

Well this is a question that you may have in mind once you are reading this, however I am very sorry to disappoint you and tell you; sorry, it all depends.

You see, what the best is throwing knife for you is not necessarily the best throwing knife for me. The deciding factor in all of this is what we are planning to do with the knives when we buy them. If you have a kid and you are planning to get that kid some throwing knives for his birthday and you are looking for the best there is then you may want to reconsider.

Why you may ask?

Because kids will lose them or critically damage them possibly the very same day you hand it to them. So it would make sense to buy some relatively cheap ones in bulk (like these ones) rather than buy the best of the best top of the line stuff (like these ones). Lets say that you bought about 10 of them. On the first go you give him like 3 and tell him to take good care of them, and then after they are inevitably lost or badly damaged you give him 3 more and tell him to try taking better care of this set.( of which he will)… and you gage accordingly base on how things work out with the second set.

The message here is this, before thinking of what type of throwing knife you want in terms of it looking nice and shinny and sleek and sexy, think about what exactly you are going to do with the knives after you purchase them. Try thinking of the various elements you may expose the knives to, because people generally do not understand that the humidity in the immediate environment that you continually expose the knives to increases the rate at which it gets damaged, among other things.

Now that we have establish that, let me hasten to say that what you are about to read is not the be all end all before you make purchase your throwing knife. This is information from my own personal experiences having throwing knives from I was 6 years old ( I started out with the bread knife at that age) in addition to some research on my own.

Quality over quantity

I wasn’t going to say anything about this, but something just struck me and then I thought that probably some people need a friendly reminder that you get what you pay for.

If you stock up yourself with a lot of cheap knives you are actually going to end up spending more money in the long run that if you just get the best there is from the get go.

1. Cheap knives get damaged quickly. So you will have to end up buying a next set very soon.

2. Cheap knives do not give you the best experience as a knife thrower, so you will possibly not realize the full potential of your technique and skills if you do not throw the best throwing knives on the market.


Ok, ok, so some people may be on a budget. Well, I still would NOT recommend you go with a cheap knife. It just leads to more regret frustration and it just doesn’t work out. Take for instance these people who purchased this knife right here and ended up complaining like and angry mob rather than just looking around on the next pages to see better stuff which are just about $5 dollars more and totally worth the extra penny. So yes you are on a budget, but sometimes you have to look beyond your budget and look at the overall physical value and peace of mind that you will get if you just compromise a little bit.


When looking to get the best throwing knives for yourself you also have to take into consideration these two things:

1. Do you have any ambition go into any competition?

2. Or are you just looking for knives to throw for fun?

Well either way my answer will remain virtually the same. You have to make sure that you have the best throwing knives in whatever you are doing. If you are just looking to throw for fun then you want this fun to last as long as possible and you want to get the most out of you money spent. So why waste time buy something that will inevitably limit your fun time… it just doesn’t make sense man.

And as a reminder please remember that for knives to enter an internationally approved competition they have to be between 12 inches to 14 inches long.

The Actual Throwing Knives Themselves

Ok so we have created the framework and mindset that you should be in when looking for a nice set of throwing knives. Now we can look at the actual throwing knives themselves.

The Steel

One of the most important things you absolutely have to take into consideration is the type of steel that makes these knives. Generally though throwing knives are made with stainless steel and you will rarely find any good quality knife made from any lesser material.

Stainless steel makes the knife appears really nice with the shinny appearance that it presents with. However the best features of the stainless steel is that it is has tremendous resistance to corrosion and they are very durable metals alloys. This features are very good to have in a set of throwing knives when you consider the amount of time that they will be thrown and the wear and tear that can affect the knife point and blade.

The Resilience

It is also important to note that stainless steel alloys that are used to make the high quality throwing knivescontain approximately 13% chromium content. Without boring you with chemistry lets just say that the chromium content is the main active ingredient that keeps the wet humid conditions that the knives may be exposed to from rusting away your blade and point.

The Abrasion Resistance

Stainless steel is naturally abrasive resistant. Do you know what a pot is?

Well of course you do, well majority of the shinny pots are made from stainless steel and if you think of how you sometimes hit, knock, and sometimes maybe even throw these pots and they do not show any major dents then you know that the martial that makes them is very strong so you can rest assure that throwing knives made from stainless steel material are very resistant abrasion.

This is an important feature of the knife as it will hold its edges and stay smooth so that it doesn’t diminish your overall throwing experience.

The more abrasive resistant the knife the longer its life span.

The Blade

Personally I just plain straight prefer double bladed throwing knives rather than the single blade ones.

For some strange reason I just feel more balanced and I do not have any doubts that once the blade comes into contact with the surface it will stick.

Single blade throwing knives are awesome too, and they are loved by many people especially this very popular one that throwers seem to love and also has a very high rating as shown right here.

The Handle

My advice on the handle is that I prefer handles that are continuous with the blade of the knife. Meaning, I do not particularly like knives that have cord grips. My reason is that the grip gets worn out very easily if you are doing a lot of throwing. When this happens depending on the amount of cord that was used to make the knife handle it can throw of the balance of the knife. Also it just doesn’t feel comfortable when you are throwing and the handle starts to come off piece by piece in your hand.

You have some manufactures/knife makers who through research and testing go overboard on the making of ergonomically more efficient handles. Gill Hibben has made a huge name for himself making knives in many different industries over the years. His knives have come in Rambo movies and many other popular movies on the big screen. One of his inventions in the throwing knives industry is his trigger grip throwing knife. This knife has a little curved section at the bottom of the handle where the index finger is supposed to fit snug so that it makes it easy for a handle thrower. I have talked about it already so you can read about it right here.

Another piece of advice on the handle is that it should not account for most of the overall weight distribution of the knife if you are a handle thrower, and especially if you are a non-spin thrower. What will happen is that when the knife leaves your hand the handle will tend to want to start the rotation prematurely. This will throw off your technique and make it more difficult to get the knife to stick in its target. This can prove to be very frustrating for a new thrower.

The Length of The Knife

Coming from the handle it is very fitting that I move right into Knife Length.

The best throwing knives you will experience in terms of manipulation, flight and ability to stick are the longer throwing knives, simply put. The longer the knife usually the heavier it weighs, and the heavier it weighs the more control a thrower will have in calculating and predicting the amount of spin it will make before impact and ultimately this increases precision.

It is harder to calculate the number of spins of a shorter knife because it may be spinning much faster than the longer knife. Because of this the shorter knife may not stick into its target as often as the longer knife as the handle may hit the target rather than the point.

It is also important to note that a shorter knife is also even less accurate when throwing over longer distances because the wind may have a greater effect on its flight path than with the longer heavier knife where it would take a stronger wind to steer it wide of its target.  Here is a long knife that I would recommend if you are looking for something of value for money.