Gensan Eats

from my sister's kitchen:

shrimps we bought from the market

grilled fish w/ dill

lunch at Isla Jardin Beach Resort:

sweet-style pancit Bihon

Tolang Isda

Piyesta:
located at the al fresco dining side of Robinson’s Place

Durian Float, great with brewed coffee

Barbecue place along San Pedro St, choose what you like and they will cook it for you:

pork barbecue at Php 5/stick

Seafoods galore

Nadine's Resort at Lake Sebu, South Cotabato, freshly caught Tilapia:grilled Tilapia

Chicharon Tilapia (crispy Tilapia fillet)

GenSan Market

I was able to visit General Santos City, the Tuna capital of the
Philippines and home of the famous Manny "Pacman" Pacquiao.
The trip was sponsored by my sister. Since she can't leave her dog,
Pasta, to visit us I was the one who visited them.

Food lovers that we are, the trip won't be complete without
visiting the market. General Santos City or GenSan has 3 major
market. Malakas market, Lagao market and the main one along
Acharon St. I was only able to visit Malakas and the main market.

Here are some pictures during my visit:

the wet section

fresh tuna slices

a pose with the fish vendor

squid!

big and small

the shells are only Php 10/pile!

couldn't resist buying these shrimps for lunch

can't do without seaweeds

PPN- Sauteed Flat Noodles

For Mother's Day, I decided to prepare sauteed flat noodles.
This recipe I learned from Nanay Cordia, mom's elder sister
who was a cook in our local hospital in Iligan City. She has
been a second mother to me and my sister. So this is also my
tribute to her.

Sauteed Flat Noodles

250gms flat noodles
1 medium size onion, sliced
3 cloves garlic, crushed
3 Tbsp fish sauce
3 cups chicken stock
1 cup carrots, sliced
100gms chicharo (snow peas)
250gms chicken breast (shredded or sliced)
salt and pepper to taste

Cook flat noodles according to package direction. Set aside.
Saute onions until caramelized and translucent. Add garlic
and fish sauce. Mix and add carrots. Season with salt and pepper.
Add chicken stock and bring to a boil. Add in chicharo
and flat noodles. Cook until sauce is well incorporated with
the noodles and chicharo turns bright green.
Remove from heat and serve.

Sending this recipe over to Susan,
The Well-Seasoned Cook
who is hosting PPN #164 and to all
pasta lovers of Presto Pasta Night.



Check out also my other Presto Pasta Night entries:



Ginisang Kalabasa at Miki
(sauteed squash with dried noodles)






Batchoy