AVILES…the Original House of “Bulalo”

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Aviles Original Bulalo

AVILES…the Original House of “Bulalo”

In this aged life of mine, I’ve tasted different types of Bulalo (boiled beef shank).
From the very bountiful addition of cabbage, pechay, Baguio beans and corn to
mega affluent pouring of beef flavored cubes or powder.
Overall taste is apparently doused with combination of the above
enticing clients that their prep is “authentic” or “original” or “the best”.
You exclaim WOW when they flood you with lorry loads of extra soup
clearly dumped with whole black peppercorns.

Sorry. Not for me.
I go for the real taste of beef.
This I found with Aviles’ Bulalo.
No veggies. Plain boiled beef and I love it.
A bit cured, I supposed, as lean meat is evidently pinkish.
Still the same aroma, taste and presentation the first time I went here in 2006.
Soup, also aplenty and refillable, has that authentic “lasa” of boiled beef in a gigantic
vat, with abundant beef bones, and done over and over again.
This gives its prep genuine aftertaste.
Haven’t you witnessed this in side streets of Hongkong
where souped noodles are heavenly?

No more adjectives here.
I urge you to visit the place and scan for yourselves.

Menu

Ordered.

Bulalo

“Bulalo”

SInaing Na Tuna

“Sinaing Na Tuna”

Our Ulam

And we decided to stay in the air conditioned area.

Aircon Area2

Bought some “Pasalubong” before stepping out.

Pasalubong

Highly recommended. 
Bring your loved ones and friends. You won’t regret the experience despite the travel.

National Highway, Real, Calamba City, Laguna
Tel: (049)545 2772

FOIL WRAPPED TOASTERED “PAMPANO”

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Pampano Toastered3

FOIL WRAPPED TOASTERED “PAMPANO”
(Silver Pomfret Rubbed with Tamarind Soup Powder Mix-Toastered)
My favorite always-on-call comfort fish that has firmer flesh than most available.
though not like toughness of “tuna”.
Great appetizer to fuse with your cold bottles or sips of wine.
This time prepped it to pair with steamed shrimps that my fam
enjoyed over lunch after Sunday preaching of my son.
No decorative flare.
Plainly, for pure tasteful consumption via mouth not through eyes.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Serves: 4
Cooking media: oven toaster, foil, suitable flat pan
Game plan: Be ready for a very healthy treat. Simply done. Ultra juicy and mystically tasteful.

INGREDIENTS:
1 large Pampano (Silver Pomfret), cleaned, slitted on both sides and belly
1 pack Knorr (sorry, I prefer this brand as it is REALLY great and true tasting)
Sinigang Sa Sampalok Powder Mix (tamarind soup base powder mix)
1 medium sliced white onion
1 sliced tomato
2 “sili pansigang” (green banana or chili finger pepper)
2 pieces crushed “sampalok fruit”
enough double-layered foil for wrapping

PROCEDURES:
1. Pour and rub “Sinigang Mix” to fish’ slitted sides, opened gills and belly.
2. Into open belly-side, insert 1 piece of “sili pansigang”, few slices of onion,
tomato and a piece of “sampalok”
3. At center of double layered foil, lay fish, wrap well securing all sides so
flavor juices will not leak out during toastering. Put in a suitable flat pan.
4. Set toaster to rotisserie where top heating rod(s) will function and pre-heat to
200deg. C (about 392deg. F). When heating rods turn reddish, wedge in fish.
5. Cook for 30 minutes for medium OR 45 minutes for well done.
6. Be extra careful as foil is steaming hot. Behold your creation. Enjoy with loved ones.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.