Since last year, Mom Violy and Carmina had been wanting to try the much-talked-about Bebang's Halo-Halo , but even when we passed by, the timing was never right. Mom Violy kept saying she’d wait until a branch opened closer to us. Then Becky told Carmina there was one along her commute route to work. The best part was that the Tomas Morato branch in Quezon City had just opened. When we arrived at CTTM Square , we found plenty of restaurants on the second floor. While checking the menu, we let the customers behind us order first. Mom Violy asked them for recommendations, and they suggested the Presidential for first timers. Unlike other places, Bebang’s Halo-Halo doesn’t have size options—everything comes in a standard size, making ordering easier. Seniors and PWDs get a discount per order, and you’re given something that lights up when your halo-halo is ready for pickup. Service was quick, so the wait wasn’t long at all. Each order comes in its own green plastic bag with a table...
Manang V decided to cook Filipino igado but what ingredients we have in our home usually it is cooked with liver, pig innards and tenderloin but with limit stock in our freezer we had to improvise some other meat to make our dish.
Filipino Igado Recipe
Ingredients:
- 2 Kilos - Kasim (part of the pig) cut in 1/2 cubes
- 1 Kilo Pork Liver (slice in cubes)
- 1 Cup - Green Peas
- 2 - Pieces Carrots (peel and chopped into cubes)
- 4 - Red Bell Pepper (cut into strips)
- 1 - Onion (chopped)
- 4 - Cloves of Garlic (mined)
- 3 - Laurel Leaves (bay leaves)
- 1 Cup - Vinegar
- 1 Cup - Soy Sauce
- Knorr Pork cubes
- 2 Cup - Water
Cooking Instructions:
- In a pot pour small amount of cooking oil when hot add garlic and onion sauté add meat, carrot, bell pepper, laurel leaves, pork cubes, vinegar, soy sauce and water season with black pepper ready to serve once meat is tender.
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