This is my last post of the "wedding series". I just had to finish this one to complete the story so my family and I have something to look back. Importantly, so that my sister, Maritza who's currently in Vietnam would still get to read the story as she missed this big event last year.
So, here goes on what we had for a sumptuous lunch. On the right side is the front page of the menu which I guess was the official cover.
Below is the content. The name of the guests were indicated on the left side while the menu was on the right side. Maricar insisted on a very intimate celebration and thus, only my immediate family, the two sponsors and their guests were invited.
We were greeted by Mary Anne when we entered the house. Introductions were made before we were escorted to the dining table.
A refreshing dalandan juice was immediately served to us the moment we sat down to the dining table. This drink was the most delicious citrus one I've had so far - making me crave now to beat the summer heat.
If you're familiar with Italian cuisine where a bread and dipping oil is served before starting the meal, at Bale Dutung they have their own version of that. Three dips were served (picture shows 4 bowls since the 2 have the same content) - tabang talangka (crab paste), burong nasi (fermented rice) and pesto sauce with soda crackers. This was a great way to start the meal and all were satisfying whether crackers were topped with the individual dip or a combination. I never knew pesto can be this versatile as well as using the fermented rice and crabpaste for crackers for I only eat those with rice.
Here's what's actually in the main meal. For the salad, we had Esaladang Pako (Fern Salad). We used to have this plant in our farm and it's a staple in our meals, so it's nothing really extraordinary. The dressing used was Alubebe or Bagoong.
I wasn't able to take pics of the Piniritong Lumpiang Ubod with Claude 9 Oriental Sauce, so here's a picture of my younger sisters holding the appetizer.
Claude's XO sauce that was used to spice up the dishes we ate.
Mustasa at Hito sa Claude '9 Burong Hipon. A really great combination.
Talangka sushi. I want to make my own version of this as tastes yummy!
We had another appetizer that was not in the menu. It's a Thai salad. It's only me who was able to appreciate it.
Very delicious homemade iced tea was also served in bottles. Unfortunately, we weren't able to enjoy it that much since we had a number of wine bottles to finish.
Inasal na Manok at Claude' 9 Talangka Rice followed. Chicken was so tender and tastes better than the ones I've tried in restaurants specializing in Inasal Chicken. Of course, the talakanga rice was also superb. I can eat this dish daily, 3x a day. LOL
Here's the most exciting part! The 5 ways to eat lechon (roast pork). Who would have thought that this roast pork which we normally have every Christmas cooked in our backyard during my childhood days can be served in 5 different ways. I was brought up to learn that this can only be eaten in two ways - the lechon dipped in the sauce and the leftover cooked in "pinaksiw"(sauce is combined to the leftover meat and seasoned with whole peppercorns, salt, vinegar and laurel leaves and a little sugar if needed).
Without further ado, here are the pictures that say it all.
Porky in its humble state. Hehehe! Unmassacred yet by Chef Claude and the Manaloto family, well if you consider the slaughtering and roasting not a massacre yet. Forgive me for the word. LOL.
This is the first way to eat it - Balat ng Lechon at Liver Sauce. My favorite part - the roasted skin and sauce. Soooo tasty!
The 2nd way - Fried Lechon Flakes binalot sa Tortilla at Claude '9 Oriental Sauce. Those who love eating shawarma would love this dish. The flakes cooked to perfection.
The Oriental Sauce w/ different choices of filling.
Before rolled up, I put cilantro on mine so it tasted more like a Vietnamese dish.
The 3rd way - Inihaw na tadyang na Lechon at Ensaladang Talong. This is the crowd's favorite.
The 4th way - Sinigang na Lechon! This is my favorite. Of course, I got the one of the best parts of the pork - legs! LOL. Can you see the fats? LOL.
Vegetables in Sinigang. Can you see the taro? Oh, I just love eating that little rootcrop.
And what's the best way to enjoy this dish? Yes, for Filipinos who love to eat rice, you're right. A meal especially with Sinigang as a viand would not be complete without rice. A bonus is having your rice cooked in banana leaves.
The 5th way - Inasadong Pata ng Lechon. We were so full by this time, though we still have some more room to taste this last dish that was delicious as the rest of the lechon dishes.
How did we end the meal? My most awaited part - DESSERTS!
This is the famous dessert of the Tayags. The PARADISO. It was named by the late Doreen Fernandez, a food critic and author. This dessert was indeed a paradise - a great combination of ube, macapuno and yema balls swimming on sweetened carabao's milk. HEAVENLY!
And what goes with a dessert such as this after a meal? For those who are fond of coffee, they would agree with me.
Kapeng Sinaunang Panahon at Gatas Kalabaw.
To complete the mood of the wedding reception, the Tayags gave a "wedding gift" to the couple which is another delicious sweet treat - Tibuk-tibuk. Mary Anne told my sister to think of that as their wedding cake and ordered them to cut it. This dessert is another Kapampangan delicacy that is made of carabao's milk and some starch.
Tsaang Pandan was also served for those who are not drinking coffee. And that concludes our 4-hour lunch/merienda for sister's wedding reception.
Off the topic...
A funny picture taken by the bride! On our foreheads are frozen towels that were given after eating the Sinigang Lechon. It served its purpose as we were refreshed thereafter.
Us with the Tayags. A truly wonderful experience to discover food in such ways as these as well as be served by a promient, talentd and hospitable couple.
