Savoring the Heirloom Dishes of Aling Ika’s Carinderia

A trip to Cavite City is incomplete without a stopover at Aling Ika’s Carinderia sometimes called Aling Ica Carihan which is located within Pamilihang Bayan ng Lunsod ng Cavite ( Cavite City Public Market).

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left to right- lumpiang shanghai, tortang alimasag, pancit puso ng saging, lumpiang sariwa

They would start the day at around 6:00 am and would remain open until past 2:00 pm. Most of the well-loved dishes and desserts would run out by 10:00 am.

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Cavite City Public Market ( Pamilihang Bayan ng Lunsod ng Cavite) early dawn

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Pamilihang Bayan ng Lunsod ng Cavite

I took a chance to travel and waited for at least 10 minutes at the Plaza Lawton Ferry Terminal in order to take the first ferry ride to Cavite City but unfortunately DOTR schedule had changed few days ago, the security guard manning the terminal told me that the first ferry ride to the city would be past 6:45 am, instead of what was originally posted ( 5:15 am).

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Aling Vherna busy taking orders and preparing pancit puso

Then rode the Saint Anthony bus bound for Cavite city at around past 5:15 am. I happened to meet a fellow passenger Kagawad Rogelio Cruz of Barangay 471 zone 46 of Sampaloc. He paid Php 50.00 ( senior citizen) and i paid Php 63.00 regular fare which ply the Lawton -Cavite city route. Traffic was surprisingly light and the leisurely ride only took less than 1 hour.

After arriving at the intersection of P. Burgos corner Molina street. We took the Dalahican jeepney, took off near Dizon Bakery then walked a few meters towards the public market. We bid farewell and Kagawad Rogelio Cruz also told me that he had a relative who is also a kagawad of San Antonio.

Aling Ika’s Carinderia Dishes

Aling Teodorica Samson-Bautista more popularly known as Aling Ika was considered as a culinary icon of the city.  She was a pioneer woman during her days. Earn a living by selling lutong ulam/ bahay ( home cooked meal viand) during the early 1920’s. Unlike ordinary housewives who would rely on their husband earning, Aling Ika was a business minded person.

She was resourceful and use the local ingredients or what is available and abundant. The local workers or trabajador would knock at their house would buy the home cooked meals before going to work at the city or at the naval base.

She would wrapped the meals in banana leaves because banana was abundant within the province. The leaves would add additional flavors to the meal.

The family legacy was eventually passed to Mrs. Lolit Alejo, now 84 years-old who learned how to make Bibingkoy and other dishes that you can only find in Cavite City.

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Ms. Vherna B. Alejo a third generation descendant, would supervise the operation of the carinderia.

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Bibingkoy

Bibingkoy is like a combination of Japanese mochi, bibingka and ginataan sa sago. It is filled with sweetened boiled mung beans. The ingredient uses sticky rice.

Instead of being fried like the buchi, it is cooked pugon-style using the traditional charcoal which heat on top and at the bottom, much like a typical bibingka is cooked.

A thick coconut creme made with combination of coconut milk extract, langka/ nangka (jackfruit), and tapioca pearls (sago) is slowly simmered over low heat and is poured over the Bibingkoy before eating.

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Bibingkoy with gintaan

The best way to eat the Bibingkoy is hot with the sauce then best pair with tea, coffee or local chocolate. Php 50.00 per serving while a large bilao cost Php 550.00. 

I remembered that an uncle who used to live in Cavite City would bring Bibingkoy when he would come and visit our home before.

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Lumpiang Sariwa ala Aling Ika

Lumpiang Sariwa– Aling Ika’s version is wrapped with lumpia wrapper with fresh lettuce leaves, mung bean sprouts, carrots, pechay, cabbage,tofu, beans. However the vegetables were a little bit overcooked.

The annato or achuete adds flavor and color to the lumpiang sariwa. It is topped with crushed crushed peanuts, chicharon (crushed pork rinds) and minced garlic. It only cost Php 30.00 per order. Used to be lot cheaper few years back.

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Tortang Alimasag

Tortang Alimasag or Crab Omelette. They sell this at Php 50 per slice and this is best paired with tomato ketchup, vinegar or banana ketchup.

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Lumpiang Shanghai with special sauce

Lumpiang Shanghai – Deep fried spring rolls which is sold at Php 10.00, They also have Lumpiang Frito which spring roll filled in with vegetables then deep fried.

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Pancit Puso ng Saging

Pancit Puso ng Saging or Pancit Puso– This noodle dish combines two types of noodles; miki and bihon. It includes a generous mix of fishball, tofu, kikiam, shrimp, chicken meat, chopped carrots, chopped onion, beans, chorizo, chayote/ sayote, cabbage, coriander and pechay.

It is seasoned with shrimp stock, salt, black pepper and annatto / achuete. Aside from coloring, achuete would also add distinct flavor to the dish.

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miki, bihon and vegetables of lumpiang sariwa

The chopped banana blossom is prepared by boiling it in a combination of vinegar and salt. Banana blossom is cheaper compared to calamansi hence it was used by Aling Ica or Ika. It was used as a souring ingredient in the noodle dish.

The noodle is topped with crushed pork rinds, deep fried garlic and onions. It cost Php 30.00 per serving while a large one (bilao ) good for sharing between 30 to 35 people and cost Php 800.00.

Best way to eat the noodle dish is by mixing the noodles well before eating. It balances the flavors.

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Ube Kalamay

Ube Kalamay – This is another specialty of the carinderia and this is sold per slice. One can pre-order in advance for large orders.

The carinderia had more than two dozen dishes at any given time, worthwhile mention are adobong pusit, pancit pusit/ pancit choco en su tinta ( seasonal), pancit palabok, fried rice, beef kaldereta, pork barbecue among others.

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UNTV channel 37 staff and program producer

Met the staff and producer of UNTV channel 37 while they were filming at the carinderia / eatery. The station will be having a new travel and lifestyle program which will air on the early January of 2020.

Also met Professor Zarny Zarragoza of San Sebastian College -Recoletos de Cavite who hails from Cavite City, He bought some of the well-loved dishes before going to work.

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Those planning to order in bulk their Bibingkoy and other dishes, must order at least 1 to 2 days in advance and do not forget to bring plastic container. Cavite City Public Market had an ordinance of minimizing single use plastics.

Aling Ika’s Carinderia

Stall #9 Pamihilang Bayan ng Lunsod ng Cavite

Contact Person : Ms. Vherna B. Alejo (0916-679-5916)

Operations: Everyday from 6:00 am to 2:00 pm

Culinary Treats in Cavite City Public Market

Culinary treats greeted our small group when we arrived in Cavite City. We visited the cityhall and rode a jeep going to the public market.

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chicken mami, tamales, pancit palabok and lumpiang sariwa at Aling Meling

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Cavite Cityhall

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Aling Meling Carinderia

It was past 7:30 am when we were able to reach the market and Aling Ika Carinderiawas still close due to the extended holiday season.

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ube leche flan and leche flan

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Aling Meling Carinderia

We decided to eat the Aling Meling Carinderia which offer home-cooked meals and other specialties like chicken mami, palabok, lumpiang sariwa. They even serve Pancit Puso ng Saguing during fridays.

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Chicken Mami cost Php 35 per order which combines two kinds of noodles, chicken, baguio pechay, chopped spring onions and topped with chicharon bits.

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Pancit Palabok– Their pancit palabok is slightly different from the ones sold in Metro Manila. They use two kinds of noodles and the palabok sauce is thick with boiled chicken egg and calamansi. (Php 35 per order).

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Lumpiang Sariwa – The spring roll had vegetables and topped with crushed chicharon or pork rinds.  ( Php 35 per order).

The group paid a little over Php 390 which includes soft drinks.

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Tamales

We also ate the tamales which cost Php 10.00 per order. It is nutty with savory taste and ideal companion for the soup or hot chocolate, coffee and tea.

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vendor selling kesong puti

There is also kesong puti or quesillo which cost Php 20.00. This is best paired with hot pandesal, bonete or salakot from nearby bakeries.

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kesong puti wrapped in banana leaves

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The market is alive with fresh produce and seafood is relatively a little cheaper compared to Metro Manila.

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suman

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Malagkit na Sampalok also called Kamalay na Sampalok is sold Php 20.00 per cup at the Cavite Public Market.

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Bibingkoy – This is another version with thick coconut creme at Php 24.00 per slice which also comes with thick ginataan.

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Bibingkoy

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Ginataan with bits of corn

There were a lot of fresh produce and native kakanins spotted within the Pamilihang Bayan ng Lunsod ng Cavite. Do not forget to be early when you come and visit the stalls selling these food.

Dining Experience at Billy Jacks Panciteria in Tuguegarao

Billy Jacks Panciteria is famous for their Pancit Batil Patung. This is one of the must dine restaurant when you are in Tuguegarao City, Cagayan province. Is also favorite hang-out place for foreign tourists.

The panciteria is owned and managed by Mr. Billy Anchanzar Lim opened in 2014.

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Pancit Batil Patung ordinary Php 80

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Billy Jack’s Panciteria

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Billy Jacks Panciteria interior

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Billy Jacks Menu Board

Billy Jacks Panciteria sitting capacity is between 40 to 60 persons at any given time and it is always teeming with customers. We were lucky to visit this restaurant early mid-morning around past 10:00 am just before lunchtime.

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Billy Jacks Panciteria

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The vibe is mid -1970’s and 80’s with reggae/surfer atmosphere with poster of Bob Marley, surf, guitar with a lot of signatures from their customers and loyal clients.

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signature and autograph from customers

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Bob Marley photo collage

Pancit Batil-Patung

Pancit Batil-Patung (or patong) is the specialty of Tuguegarao city. Almost every carinderia, eatery or even in hotel serves this kind of noodle.

The name originated from Hookien and Ibanag languages- Pian e Sit- from Hookien-Chinese language “which means easy or convenient food”, “Batil “( to beat ) and “Patung” ( to put on top).iho

Before the 1970’s, Most of the pancit (noodles) serve in the province were miki, bihon guisado. It was in the early 1970’s when Theo’s Panciteria introduced this dish by adding carabao’s meat with poached egg. Triangle Panciteria offered this dish around 1972 and is one of the oldest known panciterias which still offers this well-loved noodle.

Out of the 160 or so panciterias in the province, Over 90 panciteria have sprung -up in the city. The city’s thus earn the nickname “Pancit Capital of Cagayan“.

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Pancit Batil Patung with chorizo for Php 100

The noodle was introduced by the Chinese immigrants and was localized by using ingredients which are available in the region.

This is an all in one noodle dish which is heavy, the original version had a hand pulled miki noodles topped with sautéed minced carabao meat (carabeef/ karahay) with poached egg on accompanied with a cup of soup made from carabao beef stock complemented with another egg cracked and stirred in the soup.

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It is also serve with chopped onions, chilies plus a dash of calamansi and vinegar to add taste.

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The group ordered two kinds of pancit batil patung, the ordinary one and the one with chorizo. This is the first panciteria to offer pancit batil patung with balut.

Other popular variations of the pancit-batil patung at Billy Jack’s Panciteria comes by simply adding on some of the available toppings such as: balut,Tuguegarao longganisa, tapa, chorizo, sisig, chicharon bulaklak among others.

Visitors from Metro Manila and other places, specially returning college students after the semester break and summer break flock to the panciteria for some bouts of the famed pancit with their own variations of choice.

The restaurant is just few kilometer away and within 1 ride away from Hotel Carmelita.

Address: Buntun, Santiago- Tuguegarao road, Tuguegarao City, Cagayan province

Operations: Mondays to Sunday from 9:00 am to 8:30 pm

Contact : (078) 304-1888/ 0975-363-5435

Jonas Pares House : 40 Years of Love and Passion

Jonas Pares House is a MUST dine- in place when one is within the vicinity of N.S. Amoranto street (formerly called Retiro street) and near Banawe street. The Pares House specializes on beef, pork pares, siopao asado, bola-bola, dimsum, mami, kikiam, buchi, chopsuey and other home cooked dishes.

SIOPAO

two kinds of siopao ( asado and bola-bola take out pack), Jonas beef pares, fried rice and free soup

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Jonas Pares House is located within Mayon street corner Malindang street, Quezon City.

CHICKEN FEET

chicken feet with tausi

Our gang of friends would find time to eat at this pares house whenever we would visit nearby Lourdes church, Suki market ,Dapitan arcade during our thrift shop hunting

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steamed siopao asado and bola-bola

History

Jonas started as a small carinderia / eatery with just a few seats available way back in 1979. It was the husband and wife tandem of Mr. Roger Tiu and Mrs. Lolita ” Lolly”  Tiu team up with a seed capital of Php 6,000 envisioned a restaurant providing fine-dining quality food at a price affordable to masses.

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Jonas history by Mr. Cirilo F. Bautista (poet, columnist)

The recipe came from her father who would often got invited during fiesta or special occasions to cook for the guests. His love and passion for food that would define his legacy which left lasting impact in the culinary world. Eventually, he taught his daughter the art of cooking pares and its ingredients.

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meal viands

Mr. Roger Tiu would cooked the beef pares while Mrs. Lolita Tiu would serve to their clients. Most of the early customers were from nearby Lourdes church and outlying areas.

What makes Pares so special is how the beef was prepared and cooked. Seventy percent (70%) of the beef is lean meat from beef flanks; the rest of the 30% is from fat. The beef is tender because it was slow-cooked in a charcoal-fed fire for at least 12 hours !

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customers

They started cooking 5 kilos of beef pares in 1979 and increased to at least 100 kilos of beef meat everyday by 2019. Jonas Pares is credited and popularized the term “Pares” which means the pairing of beef and fried rice. Pares meal which started within the district then soon spread to different parts of the city and in far flung provinces.

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shrimp hakaw -one of MUST try dimsum

Jonas Pares started adding more dishes and enlarging their restaurant by the 1990’s. The restaurant floor space was increased, its facilities upgraded, and air-conditioning installed.

Sitting Capacity and Ambiance

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Jonas Pares House is well lighted with modern fixture and cozy ambiance with a sitting capacity of between 70 to 80 persons at any given time. Mixing both native, modern while having a community bulletin board for those who wanted to post their messages.There is also a counter where one can get free service water, tube ice, condiments and chili paste.

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take out counter

There is also a small take out counter inside the restaurant where one can buy some dimsum, cakes, canned drinks, buchi, pastries, nuts among others.

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community bulletin board

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blueberry cheesecake

Blueberry cheese cake– One of their best selling desserts (Php 110 per slice). We tasted their famed blueberry cheese cake which is a little bland for our taste.

In- House Promo

There is an in-house promo which enable customers to buy 6 siopao ( steam buns) for just Php 270.00. It comes with its sauce and special package. Ideal for pasalubongs and treats.  One can order a combination of asado and bola-bola.

The restaurant is also listed under popular travel and restaurant site zomatoph, booky and tripadvisor.

Note and full disclosure:  The prices quoted in this website is base on the prevailing prices. Prices of their meals, pares and in-house promo are subject to change without prior notice from the management of the establishment. The author is not connected with the management or employed by Jonas restaurant.  Just an ordinary “suki” customer at the place.

Address: 561 Mayon street corner Malindang street, Santa Mesa Heights, Quezon City, 1114 Metro Manila.

Operations: Everyday from 6:30 am to 10:00pm

Contact (02) 712 6261

How to Commute: ( There are many ways on how to commute going to Jonas Pares)

1.) From Mayon street and A. Bonifacio Avenue- Take a jeepney ride with Mayon street going to Welcome Rotunda jeepney ( Php 9.00 minimum fare)  One can opt to walk along the Mayon/ Del Monte Avenue intersection which can take between 25 minutes to 35 minutes walk.

2.) From Santa Cruz / Blumentritt -Manila – Take a jeepney with Retiro street signage ( aka N.S. Amoranto street route) – From Blumentritt ( Php 9.00 minimum fare to Php 12.00 per head depending on the route)

3.) From PNRI station Blumentritt – Take jeepney route going to Retiro/ Muñoz ( Php 9.00)

4.) From LRT line 1 -Blumentritt station – Take jeepney with the route Santa Cruz/ Retiro to Muñoz

5.) From Quezon Avenue/ MCDO- There is a jeepney route which ply Quezon Avenue to Banawe street.

Specialties of Mang Tootz Foodhaus

Mang Tootz Foodhaus was named after Mr. Edwin “Mang Tootz”  Vergara a former OFW who opened a carinderia or eatery with a twist.

MANGTootz

Mang Tootz Foodhaus signage

The carinderia had a huge following among students of UST, FEU, UE and residents of Sampaloc district within Manila. Proof to the pudding is that hundreds of students would queue in line just to eat even before lunch.

studentmeal

We would find time to eat at their eatery when we have long breaks. The price of their student rice meal is affordable and it comes free with soup.

Some of the dishes are newly created like chicken kebab. Rice value meals starts at Php 78.00 and Php 83.00 depending on the viand. One can order other dishes.

History

Mang Tootz started in 1991 as a tapsilogan and was used to be located in a small corner along J. Barlin street within Sampaloc.

It used to be called Tootzilog. The eatery eventually moved to Padre Noval street because the proprietors thought that it would be wiser to transfer location since they will be situated near the university with higher foot traffic. Technically, they are in the business for almost 30 years!

Television Program and Celebrities

Several television program had featured this eatery like My Puhunan of ABS-CBN channel 2, TV channel 5, Kapuso Jessica Soho, Pinas Sarap, Unang Hirit of GMA channel 7, Solar TV, Tomasino and Food Vloggers like Mark Wiens, Erwan Heussaff, The Hungry Syrian Wander, Yummy Kitchen, Coconuts Manila among others.

UAAP athletes, former President Benigno Aquino III were among those who have eaten at the eatery.

set meal

Dishes

There were 16 to 18 dishes being rotated on an everyday basis in Sampaloc and Makati.

porkbulgogi

Pork Bulgogi– Their pork is well marinated and their pork is tender. There are also some vegetables included and topped with sesame seeds.

chopsuey

Chopsuey – All time favorite with a lot of vegetables. Their vegetables is not soggy compared to others within the vicinity.

breadedchicken

Breaded Chicken– Their breaded chicken is deep fried with minimal batter, better than other restaurants or fast food joints.

bangusSteak

Bangus Steak – This is another well  loved dish. The bangus is cooked just right with generous amount of sauce.

BicolExpress

Bicol Express– Another MUST try dish when you visit this eatery, the pork meat is cooked just right with right amount of coconut milk ( not aguado/ watered down) and the right amount of banana chilies and bird’s eye chilies.

Binagoongan

Pork Binagoongan– The right balance of sweet, sour and salty combination.

kebab

Chicken Kebab – Right amount of spice, chicken is well grilled along with the vegetables.

bananaRhum-a

banana rhum-a

 Banana rhum-A is an all time favorite since it was first introduced in 2006. They cook an average of 3,000 to 4,000 pieces a day. One must pre-order at least 1 day in advance for bulk orders. During Christmas season, their order are up to 8,000 pieces per day.

turon

Their banana rhum-A – is smaller compared to the ordinary turon being sold in street corners in Metro Manila. It is a saba banana sliced into 4 pieces with jackfruit wrapped in lumpia wrapper then deep fried. coated with a syrup made from a combination of margarine, pineapple juice, rhum, banana essence and brown sugar. It is topped with powdered sugar, skim milk, cinnamon powder and sesame seeds.

Pork Liempo – This is an all time favorite among students. However this was not available when we came.

Sisig – Another MUST Try, This was not available when we ate at the eatery.

There is no secret to why this is a favorite hang-out place. Their food is delicious,  affordable, staff are friendly and the neighborhood vibe would surely keep anyone from returning back.

Mang Tootz Food Haus and Catering Services Sampaloc
1135 P. Noval St., Sampaloc, Manila

Contact :  +63 2 735- 68 55/404-45-61 (0917-856-9240)

Operations: Mon-Sat 8 am-9pm.

Mang Tootz Foodhouse- Makati
G-7 Valero Plaza, 124 Valero, Makati, Metro Manila

Contact : +63 2 425-9910/ (0917-856-9240)

Operations: 11:00 am to 3:00 pm