A guide and information about Palawan that is located in the Philippines. This presentation consists of Palawan's different Tourist Spots, Food Specialties, and Food Delicacies.
The name, once intended for merchant ships sailing through the centuries, takes a new meaning: a land of beautiful haven for traveler who seeks refuge and oneness in nature.
In Coron Island, 75% of the forest overlying limestone rock is still intact. The Kayangan Lake which has been given the distinction of being the country's cleanest and greenest lake makes Coron Island a worthy destination. -
Wood worm
Longest Oyster
Tommy look
Mangrove trees
vietnam
an act of a hen nesting to warm her eggs, based on the fact that when a Spanish soldier was ordered to ask the natives the name of the island and accidentally pointed to a place where a hen is nesting, the native answered lomlom, hence the misinterpretation
http://marinduqueawaitsyou.blogspot.com/2010/06/marinduque-cuisine.html
OX BLOOD AND VERY SPICY
Marinduque’s kare-kare is not the peanut-based oxtail stew that everybody knows, but more of a dinuguan or blood stew with chopped banana heart.
http://marinduqueawaitsyou.blogspot.com/2010/06/marinduque-cuisine.html
OX BLOOD AND VERY SPICY
Marinduque’s kare-kare is not the peanut-based oxtail stew that everybody knows, but more of a dinuguan or blood stew with chopped banana heart.
COOKED ADOBO WITH GATA
Bowled over: Marinduque’s version of the Batangas bulalo has the shank smoked first over coconut husks and then covered with banana leaves to seal in the smoke, and then boiled with sour adwas (libas in Visayan) leaves and gabi (called singapur or San Fernando hereabouts). It has been a common practice in the whole province of smoking (called tinapahan) meat cuts used for nilaga to be smoked first as a means of preserving it before the advent of refrigeration. (Dewey Hotel and Restaurant. Brgy. Maharlika, Sta. Cruz, Marinduque. Tel: 042-321-1421.)
Known as araru/uraro locally (obedience plant, Maranta arundinacea), the arrowroot is a large perennial plant cultivated for the starch obtained from its rootstock or rhizomes. When boiled, it is eaten as a staple like other tubers (i.e kamote or sweet potato) being pure carbohydrate in composition. It has the texture of apulid or water chestnuts and is high in fiber.
It is made from the coconut lobster and young coconut ( shredded buko), coconut milk and a sprinkling of garlic pepper, unions and kalamansi juice( similar to lemon juice). It taste heavenly with steamed rice and noodles.
It is made from taro(gabi) roots and leaves with garlic, ginger and coconut milk. Sometimes, dried fish ( dilis) or tulingan is added to the dish and a tint of shrimp paste( bagoong)
