Disclaimer: All views expressed on this blog are my own based on my own experiences and do not represent of any entity with which I have been, are now or will be affiliated

March 12, 2022
Batangas, Philippines

Mark, one of my best friends, has finally arrived in the Philippines, and I’ve been looking up to being a part of the surprise he plans to throw for his parents. At present, he is situated in Tanauan.

Located north of Lipa, Batangas is home to the province of Tanauan. The trip took me 30 minutes and cost me Php30.00 in the jeepney. Covid-19 travel restrictions to Tanauan have been lifted; nevertheless, you should still take precautions by wearing a mask.

We picked up Mark from the airport and plotted the surprise in Jollibee (a popular Filipino fast food chain), where I was tasked with documenting the entire thing (haha). I just couldn’t pass up this chance.

His arrival on March 11 was a complete surprise to his parents. His parents were ecstatic to meet him, but I did not have the footage of their reaction. That is one priceless memory! Finally, I was introduced to his lovely, generous family. It made me really delighted.

Best food I tried in Tanauan

*Until today, eating has been too difficult. Yesterday’s meals were all soft, which is great, but I still managed to eat less.

Sinaing na Tulingan

The port of Batangas is one of the Philippines’ major marine gateways. The tulingan, sometimes known as the bullet tuna, is a common coastal fish.

It is also a very popular dish in Batangas. To have soft yet tasty bullet tuna, a lot of good technique is required. Sinaing refers to the boiling or steaming of food. The cooking time is 4-6 hours, and the bullet tuna is cooked in a clay pot on low heat until the fish flesh and bones are tender to bite.

When I visit a new place, I especially enjoy sampling out home-cooked dishes. I was fortunate that Mark’s mother (Tita Jocelyn) prepared sinaing na tulingan for dinner. It was far superior to anything I’d had in a restaurant! It had zesty flavours, and the fish was so tender that it melted in my mouth.

Puto Pao

Rice cakes, particularly those purchased at the market, are another favourite snack in Batangas. But homemade will always be my favourite since you do it with love and closeness. Tita Jocelyn was excellent, since she also steamed rice cakes for us – puto pao. The puto pao evolved from two popular Filipino appetisers, siopao and puto. It’s stuffed with savoury pork meat and topped with a salted egg and cheese. Puto’s soft and fluffy texture is one of its best qualities; the puto is produced from dough rather than siopao buns. It’s truly a snack made in heaven, and tita made sure I had some for pasalubong! 🙂

Kapeng Barako

Batangas is primarily renowned for its coffee, which is known as kapeng barako. It has a distinct and powerful flavour. It is a Liberica species variant. Barako is a Tagalog name for a strong male stud bull or wild boar.

Over the course of two days with Mark’s family, I drank eight cups of Barako coffee and watched as the beans were roasted. Fruity and smokey aromas greet the nose. It also has a nutty taste. It’s the best there is, hands down.

The Philippines was the world’s fourth-largest coffee producer in the 1800s. Younger people today prefer Arabica and Robusta coffee, and farmers aren’t interested in growing it since barako trees require greater space than other types of coffee plants because of their expansive root systems and wide crowns.

While I understand why some might dismiss the Barako bean as a relic of a bygone period, I’m delighted to see that Batangas, and particularly Lipa, are making concerted efforts to bring this coffee back into widespread use. Strong and robust, this coffee is a part of the origins of Batangas and I take great pride in sharing it. In my blog posts, I would always bring back the history of this particular coffee. I will always be a fan of trying out new, daring flavours, which is a testimonial to the excellence of kapeng barako.

Lomi

Cassava is one of the most surprising components in this Chinese-inspired noodle soup, which gives it a thick and slimy (in a good way) consistency. It’s cooked with pork, chicken, kikiam, liver, and meatballs, among other things, and a wide range of thick, fresh egg noodles. Crushed chicharon, or pork skin, is sprinkled on top. To enhance the flavour, try adding some vinegar, soy sauce, and spices. I prefer a simpler recipe for my lomi, so that you can taste the true Batangas flavour.

To be perfectly honest, I was a little underwhelmed with the lomi I tried in Tanauan; it tasted and looked like egg soup, and I much like the lomi in Lipa. However, Mark’s family’s lomi was superior to the restaurant’s. If you want to eat local in Tanauan, go to the market instead of a restaurant.

Taking part in Mark’s homecoming surprise and sharing a meal with his entire family made me feel like a distinguished guest. It also increased my desire to spend time with my family, especially my parents and younger brother.

We were together in Singapore for nearly six years, and I genuinely miss having Mark around. I’m glad he’s back in the Philippines for a month. I hope we get to take a trip together soon! 🙂

Batangas has the finest of everything: wonderful food, strong coffee, rich culture, awesome mountains and beaches, chilly weather, and greatest friends; it’s the place to go if you want to experience the Philippines as it was meant to be experienced.

Love,
Maria, sometimes Niskie