It’s exactly been one week since my high school friends and I have jetted out to Puerto Princesa in Palawan and I still haven’t come up with a decent blog entry about the experience. Initially I wanted to keep you guys in the loop with real time blog entries, but found that detaching myself from the Internet for a couple of days was actually healthy for me. So here’s what I’m going to do with my somewhat late recap: I’ll be writing a series of blog entries for each meal we had and/or day that we spent there and hopefully give you a pretty good grasp of how the vacation felt like for us.
The six of us stayed there for four days, and yet we felt like we didn’t have enough time to do everything that we wanted. Our flight was at 8:10am via Cebu Pacific Airlines and we landed at the Puerto Princesa Airport earlier than scheduled. After checking in at the bed and breakfast where we were booked (Casa Fuerte along Libis Road) and relaxing for an hour or so, we decided to have lunch at a local’s recommended place, Balinsasayaw Chicken Grill and Restaurant.
Balinsasayaw, we later learned, is the local name for a certain type of swiftlet, whose saliva is highly valued and is consumed worldwide in the form of the Bird’s Nest Soup. This restaurant was recommended by quite a number of friends who were hailed from Puerto Princesa. Since we were already starving hungry during this time, we went ahead and ordered a feast for ourselves:
Fried Squid Rings, or Calamares
Ensalada (salad) consisting of grilled eggplant, diced tomatoes and onions served with bagoong, also known as shrimp paste.
One mixed seafood dish, which has a sweet sauce. There were chunks of cheese mixed in as well. (I’m sorry, I already forgot what this dish was called. Anybody who knows it, please let me know!)
Adobong Kangkong, or what some other people refer to as water spinach stewed in vinegar. This was requested by our good friend, Mikey. 🙂
This one’s called Sizzling Pork Sisig, which is a Filipino dish usually made from various parts of a pig’s head and liver. Different variations of this dish are available these days, such as Chicken, Tofu, Tuna and Bangus (milkfish) sisig. Pork Sisig, however, remains as the group’s favorite. Note:For those who are a little squeamish with the idea of eating parts of a pig’s head, there are actually some restaurants which serve sisig without the use of innards. But then again, that wouldn’t be the best experience! 🙂
Kare Kare, a stew made from peanut sauce and which includes vegetables, beef, oxtail and tripe. This is also best served with shrimp paste.
I’m not even going to go into detail with how much rice the group consumed during this meal; try to be satisfied when I say that it was quite a lot. 🙂 We were surprised when the bill came and saw that we didn’t have to pay as much as we expected. We were still stuck in the Manila mindset where most of the meals you eat burn a hole in your pocket, so shelling out much much less than expected was a beautiful thing.
Anyhoo, the rest of the day was spent idling around Casa Fuerte. Some of us spent a few hours to catch up on their zzzz’s, some decided to take advantage of the place’s free Wi-Fi (connection was terribly slow according to them), while the others caught up with each other’s lives. Prior to dinner, the group decided to mess around with the cameras and the tripod and had wacky group shots taken on multi-shot/burst mode. We ended up with loads of pictures which never failed to make us laugh/grin in utter amusement. It was definitely one of the highlights of the day.
Dinner was courtesy of Casa Fuerte for the first night and it was at the Tiki Bar and Restaurant. I’ll write about that experience in the next entry, just to keep you hanging for a bit. ‘Til next post! 🙂