"Buntaa/Buntaan"

Butuan is rich in culture and history, " the home of balangays" and " the ancient city of golden trading" a peaceful, and leavable place where people tend to come and discover more about the urban capital of Caraga, this progressive city is located in the at the northeastern part of Agusan Valley, Mindanao, while sprawling across Agusan River, butuanon are genius in terms of creating and innovating their own delicacies and this dish name buntaa is among those dishes that most butuanon are proud by bringing this to the rest of the places in the country, even most of the tourist who visited the city can't go back to  their own hometown without having fun and experiences while they are in the banquet for their meals. 

Crabs are prepared and eaten as a dish in several different ways all over the world.

the groups washed their crabs together in the washing area before they start getting the main ingredient found in the crab the " aligue "

the other ingredients for the buntaa dish are finely chopped, they [mise en place] this means "putting in place"to prepare all ingredients according to its standard cutting sizes and its portion or measurements.

this orange color is the main ingredients of the dish this is commonly called " aligue " this is the fat of the crab with its natural orange bright color to give the dish very palatable and good to look ate during food presentation.

the spices, like onion, garlic, tomato, red bell pepper and aligue the fat are combined together added with salt and pepper to taste and to give salty flavor, and bring mixed together with the young coconut. choose the  coconut that is young and soft and not too hard to bite.

they mixed together carefully until they aligue and other ingredients incorporate.

when the ingredients are combined.

place a spoon full of buntaa in a banana leaves, and wrapped it same as making a palagsing.

place it in the steamer and allow to cooked about 45 minutes.

after 45 minutes this is now the finished product the dish is very palatable, the color combination of the yellow orange plus the red bell pepper it gives a dish perfect for diet.

eat and paired this with hot rice or garlic rice, and don't forget the sawsawan to complete the meal.

The filipino embraces their cultures and tradition specially in foods it shows how it reflects a true pinoy character not just only in fashion but as well as on how they touch the foods in their daily lives, [ pinoy nga is mahilig kumain] and yes  I personally experienced how hospitable pinoy are in terms of eating their meals together. I have a great day in Cabadbaran city when our nays ta diri group visited and experience some nature tripping in Calo horse farm and candles, when we had a chance to reach the location it takes half an hour traveling by van or bus for 40pesos, lunch was serves to us as their guest on the day, the Calo family shares their hospitality in terms of welcoming the team, it feels like were home.

lunch is served... what i really like about true pinoy is when there is a visitor [mauuna talag yung mga bisita] I love the experience passing the food crossing the hands by sharing the food in one corner to another, the food is very healthy since the Calo family are very health conscious. beside the rice cake is the sauteed tinapa pinoy term, plus the sawsawan which it called fish sauce with chili to have a kick of spicy..as any food lover could say perfect lunch

the grilled tuna belly and the pork liempo for some alternative food in the banquet

puto or rice cake is a very pinoy food during snack but you couldn't refuse to have this during our lunch because it really looks palatable, the taste is perfect and it fresh from the oven.

another choices is the white puto...

rice the number 1 staple food in the banquet. pinoy is one of those asian country who loves to eat rice..[mawala man ang lahat wag lang ang kanin]

the pork liempo and tuna belly in a closer look.

the lunch is ended with a very refreshing drinks, fruit for dessert[ banana ] eating while talking for some possible experience might happen during our stay in the farm,  perfect time also to getting to know each other, exchanges of words and interest to be familiar from our adventure for this summer it ends with a very informative gate away and yet a very tasty meals because good food ends with good talk.

keep on visiting my blog i could not have a good pictures here and some of it coz im only using my samsung corby phone except to this coz i borrow SLR cam from a friend of mine..i must need to utilized gadgets for the blog coz i love to share it with you all.. i loved to read some of your comments when reading this ill wait and let me know for the possible food that i need to share here.. thank you...denz

Summer is said to be the most awaited season in the Philippines where most of  the people gather in one place and have some refreshments like in some beaches and other place where they could spend more time, experience some adventures and take some delicious foods in some restaurants or small kiosk who sells foods even in the streets. My summer 2012 starts by sending students in their respective places for their on the job training, the weather is quietly fit for me to have this summer 2012, where the institute director of crown regency institute of hospitality and tourism industry gave us the privileged to experience the palatable and delicious foods in [Wang shao lo Chinese restaurant ] the restaurant is located in the 20th floor of crown regency tower 2 the restaurant is so perfect for the view, over looking in the metro specially during night time, because of the lights from the buildings and street, they have small garden on the top outside of the restaurant where guest could have some time setting in their wooden couch after the meals, the restaurant is open for lunch and dinner for only 400Php you can experience the flavorful and very tasty Asian foods in their buffet, and the my most favorite buffet is the DESSERT area, where i personally experienced the sweets and delicious desserts so my summer and your food captain starts here...

this is the Wang shao lo receiving area with center pieces and board menu offers their special dish of the day, the red paint and other symbolic figurine complete the ambiance of the Chinese culture and tradition.

this is the wang shao lo napkin holder

this is the desserts 1st plate and 2nd plate they have different choices of it's petit fours

 to complete the meal is always having colorful dessert, brownie cup with taro cream sprinkle with choco bits, their mini cup cake top with cream, and their tart with blackberry, raspberry and mango where the color combination looks it very yummy..

the petit fours with black berry on the top, leche flan, ube moist cake, caramel cherry cake, and their yemma on stick.

the most awaited part of all trip is the tasting of the food, it has a very yummy food offer.

my first choice of the food is the korean vegetable 

lunch time but somebody is calling so take a smile while talking.

experience the bite of tart

to all who viewed this blog of mine always remember " good foods ends with good talk"

this is the second day of our culinary session, another group of students with the new sets of colors on the buffet table where most of the student perform the compliance and shows their creativity in preparing and making canape.

[ kim ]

[my student dhelbie]

with some excitement of setting the canape for tasting

where group of students helping together making deviled eggs.

[reymark]

very excited for the canape tasting...

the beautiful tomato and mango salsa topped with parsley the light color combination of orange and yellow makes this canape look presentable and palatable.

choose the mango that is sweet and not over ripe. buying mango must first smell the outer skin of the mango to identify if its sweet.

the instructor is busy shredding cheese for the tuna creama with kim.

the creamy mango parfait in a glass and another variations of fita biscuits, cream and mango jam is the best for desserts, use other jams for the best color combination and taste and also for the other choices. 

[CHECK EAT OUT for OUR next activity the CHEESE tasting]

soon......

the canape activity for this semester, the students amazed on how easy and time friendly the canape to prepare, many of them wanted to try at home,, this activity will surely help the students to create their own canape by their own choice and preferred  taste. canape is the best for party where people are free to pick a different finger foods on a buffet, paired with a very tasting and colorful cocktail drinks surely every guest will enjoy and have some set of canape for their personal events.

xaul's first try in setting the finger foods on a plate for the presentation

[smile with anna]

the bread and the salsa

the culinary instructor and the beautiful and handsome students of FSUU-HRM

the different canape [pinehample roll, tomato mango salsa, deviled egg, red'dog roll, tuna flaky, pork taco and etc.]

even if its so tiring the activity is the group are still sharing their sweet smiles, excited for the last part of the activity which is the tasting of their prepared canape.

students are busy preparing the canape filling, they wanted to try it  by  their own.

a very simple buffet yet tasty and colorful canape for this activity.

"pork taco"

a touch of mexican taste canape.. this is just a sauteed ground pork in a melted butter, tomato sauce and tomato paste, grated cheese, taco powder salt and pepper to taste. let the ground pork simmer with a little bit of black olives juice until it absorbed the aroma and taste.

"my mango tomato salsa"

when you plan to make your own food like this must see to it that the mango is sweet and perfect ripened, smell the mango first before buying, tomato also is best when if it is big and red color do not buy the orange and green but if u love to have a touch of green then its an optional.

"my dessert"

this a very simple dessert doubled cream with sugar, strawberry jam and fita biscuits. i like this dessert because it needs time to double the cream by whisking it by hand, the combination of the biscuit to the strawberry jam and cream is great combination, alternative of it is when the cream is doubled the volume to top it on a fita as the bed then top the cream with jam or using any jam is possible..