Monday, March 21, 2011

Secret Spells in the Republic of Cavite's Finest Delicacies

I have been to Republic of Cavite (ROC) Restaurant twice already, both at a food bloggers' event organized and hosted by Town's Delight the Caterer. And if there are reasons to look forward to coming back here, it would be their originally-Caviteño dishes, that are all titillating to the senses.

Cavite Express

Cavite Express is also known as Ginataang Langka but is a twisted version that uses only kalumbahin or a variety of coconut that produces a sweet and sumptuous taste of coconut milk. It is made healthier because ROC uses halaan (clams) and popular native tinapa from Salinas, Cavite.
Sinanglay na Pla-Pla

Sinanglay is known as a Bicol dish, where pla-pla, a kind of fish, is filleted, wrapped in pechay, and simmered in coconut milk. Again, kalumbahin, and another Caviteño ingredient, labong or bamboo sprout, are used in this recipe.
Sinampalukang Inihaw na Manok (Grilled Chicken Sinampalukan)

Because sinampalukan is such an underrated Filipino dish, ROC made a variation to make it more delightful and enticing. Unlike the traditional sinampalukan, a soup-based dish with vegetables, the chicken is marinated in a secret sampaloc (tamarind) sauce and grilled to perfection. It is best served with sampaloc vinegar to enhance its flavor.
Crispy Binagoongang Baboy

Unlike the usual binagoongan, this one is essentially what we call "lechon kawali," served with grilled eggplant and topped with bagoong or shrimp paste. The crisp and crunch of deep-fried pork turned into a saucy dish is definitely one of the best things ROC can offer.
Kilawing Puso ng Saging

The Banana Heart Vinaigrette with Mussels tastes a lot more like Ginataang Langka, but with fresh tahong, one of Cavite's main seafood products. It has a spicy kick that awakens the sleeping soul in you.
Chicken Barbeque with Peanut Sauce

ROC made this chicken barbecue something that will please everyone's taste buds. With its creamy and not-so-sweet peanut sauce, not only the adults would love it, but also the kids who always crave for luscious, syrupy dishes.
Crispy Dinuguan

Just like the Crispy Binagoongan, the pork is deep-fried until brown and crispy. When served, the crispy meat, along with the chicharong baboy, is separated from the cooked and thickened pork blood-based soup. Long, green pepper is mixed with the sauce to remove the stench of blood.

And last but not the list, my all-time favorite:

Lihim ni Lola

An original recipe of the catering company's matriarch, this is purple rice pudding, a smoother version of puto bumbong shaped like inverted puto or kutsinta. The secret is—shall we spill the beans?—let's just say there's something hidden inside that belongs to Lolo, and it's for Lola's eyes only. And so the picture above spoils the thrill.

Who can resist these temptations? Hungry or not, you will definitely say no to the secret spells in the Republic of Cavite's finest delicacies.

For more details, kindly visit Republic of Cavite's website HERE.

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