ILOCOS ROYAL BIBINGKA

                                                            Take me Home ^^

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Marsha's Delicacies -  Famous Pasalubong Shop in Bantay, Ilocos Sur!

Taste and Compare the BIG difference :)

It's available in two sizes -

•  full (box of 12 pcs.), which is sold at 128pesos.
•  half box is at 77pesos.

Evenly baked with generous Cheese toppings..



 But what i love about this special delicacy, it is not our usual "puffy" bibingka which is wrapped by banana leaves..
Inside our Royal Bibingka - it's sticky..soft and chewy :)
It resembles our sweet "tikoy" or the traditional "glutinous rice cakes"

 

Outside, this delicacy looks like our favorite "pudding" or "cassava cake" 



Other delicious goods being sold here includes:

• bibingka supreme
• brownies
• pudding
• baked macaroni
• leche flan
• calamay
• pichi-pichi
• ube macapuno

• MAIN BRANCH : National Hi-way Cabalanggan, Bantay, Ilocos Sur

Telefax: (077) 722.8119

• OUTLETS:  Galleria de Vigan, Florentino St., Vigan City

Telefone # - (077) 722.2548

• Partas Terminal, Vigan City

Telefone # - (077) 722.6880

• Ground Floor, Magic Mall, Urdaneta City

And by the way, our royal bibingka's shelf-life can be prolong by refrigerating. It can be kept in the fridge up to a week.

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Dagupan's Boneless Bangus (Milkfish)

Dagupan's Pride!

Nature must have gifted Dagupan City with an environment conducive to bangus culture because even when supplied commercial feeds, the milkfish produced in the city was of top quality. Experts says that it could be the soil, the water and the climate that makes our bangus the milkiest and the tastiest! :)

Inihaw.. Daing.. Prito.. Sinigang.. Sisig.. Pinaputok.. The lists on how to cook bangus goes on and on..  In fact, every year during the month of May the city celebrates the Dagupan Bangus Festival and one of it's main event highlights the 101 WAYS TO COOK DAGUPAN BANGUS :)
Chefs from finest restaurants in the city and elsewhere showcase many ways of cooking bangus in different concoctions.

This 1 pack 3 medium sized marinated boneless bangus costs P80

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Fry in medium heat.. NOTE: When frying, fry the "skin down" first..

Firm texture of the meat..

Irresistible Bangus BELLY..

MAPAPA-KAMAY ka talaga!!! :) Serve while its Hot.. Goes best with your favorite sauce and side dish :)

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HALABOS NA HIPON with a twist of Butter & Garlic

Want an easiest way to cook your favorite "hipon?" :)

The shrimps are just steamed with their own juices and stir cooked with a little oil. But to add a liitle twist, we can saute it in butter then garlic :)

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• INGREDIENTS: 
• 1/2 kilo medium or large-sized shrimps or prawn (clean and remove the head)
• 1/4 cup water
• 1/2 tsp salt
• 1 tbsp butter
• 2-3 cloves minced garlic

simply place the shrimps on a pan, put a very little amount of water and a dash of salt and allow it to cook until water has almost evaporated.. then saute the shrimps using butter and minced garlic.

Serve immediately with your favorite sauce :)

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My "humble" shrimps.. "mahiyain" :)

you can serve it decoratively :)

ENJOY!!! :)

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ROYCE' Popcorn Chocolate

Royce’ chocolate is enjoyed by many Royce’ chocolate lovers from Hokkaido to other parts of Japan, and now to other countries also.

Melts in your HEART.. not only in your MOUTH :)

New product - Royce' Popcorn Chocolate :) 

Roizu Poppukoon Chokoreeto

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Crispy popcorn and melt-on-the-lips chocolate..

.. generate a surprisingly balanced taste.

At Nishi Funabashi in Chiba-ken, Japan, there is a department store named Toubu Depaato where Hokkaido product fair has been  carried out. Here they introduced this new ROYCE' POPCORN CHOCOLATE :) One pack costs 525 yen (around P250)..

The combination is unexpected and once you start eating them you cannot stop.

This is the great temptation of the Popcorn chocolate.

Tempting? Indulge..

"Tsampurado" (Chocolate Rice Porridge)

 Tsampurado (in Spanish - Champurrado) is a sweet chocolate rice porridge. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter.

When i was a child, i remember buying tsampurado at Nana Aying's. For only P5 per bowl, i can have my favorite breakfast :) But it can also be a "comfort food" during rainy days and part of mid-afternoon snacks or "merienda" :)

How about you? Can you remember how you enjoyed your tsampurado when you were a kid? :)

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Let's get started!

INGREDIENTS:

• 1 cup glutinous rice (malagkit)
• 8 tbsp cocoa powder
• 1/2 cup sugar
• 3  1/2 cups water

PROCEDURES:

• Pour 2 1/2 cups of water in a pot and bring to a boil.
• Put-in the glutinous rice and allow water to re-boil for a few minutes.
• Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continuously.
• Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
• Remove from the pot and place in a serving bowl.

• Serve hot with a swirl of condensed or evaporated milk on top.
• Goes best with fried or grilled TUYO(salted dried fish)! :)

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SHARE & ENJOY :)

INIHAW NA TIYAN NG BABOY (Grilled Marinated Pork Belly)

Can you smell the grilling pork belly? :)

Nothing beats Inihaw na Baboy! :) All-time favorite..

"You want a piece of me?" ^-^

 

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Then let's get started!!!

In a bowl, mix all these ingredients together:

• 1 head of minced garlic 
• 1 tablespoon brown or white sugar
• ½ cup vinegar (or 2 tbsp calamansi juice)
• ½ cup soy sauce
• 1 tsp salt & 1/2 tsp pepper 
• 1/2 cup sprite or 7-up
• 1/2 tbsp chili powder (optional)
  

• 1 kilo pork belly (or "matris ng baboy").. you can also use pork chop slices

• put-in the pork belly slices with our marinating mixture.. mix to blend well.

• Marinate for two hours or overnight(para mas "manuot" yung mga pampalasa)

Grillin' tym!

Heat the grill to medium heat using burning charcoal

baste  the top part of the pork most of the time with the marinating mixture after flipping it over.

i see to it that i flip the pork from time to time so as not to burn both sides..

grill pork belly until thoroughly cooked

after grilling the first batch of pork slices, put in a platter..

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do the same process for the remaining marinated pork

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 This is the BEST part.. KAINAN na! :) you can do it the "kamayan" way :)

you can cut it into desired pieces :)

Serve.. Share and Enjoy :)

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Our grilled BBQ goes best with..

Spicy vinegar

or Tomato-Onion ensalada with Bagoong or Alamang :)