Doreen Lives!

Enteng’s is the name of a karinderia-type restaurant in Bacolod, right next to L’Fisher.  Their specialty is kinilaw (a Filipino version of ceviche)

The placemats are mimeographed sheets of an article Doreen wrote for the Philippine Daily Inquirer.

“Lunch,” Doreen wrote of Enteng’s, “was superb, the centerpiece a small, lean, delicious lechon stuffed tight with tanglad and salt — crisp and soft, deeply flavored.  Around it were:  sweet, meaty alimasag; tanguingue steaks delicately flavored (soy and calamansi), expertly roasted (“Inasal ‘yan,” said Glenda, “high above the fire”); steamed red lapu-lapu; arroz Valenciana in banana-leaf pouches; a dish of small crabs, bamboo shoot, buko, corn, and gata.  And three kinds of kinilaw:  tanguingue with vinegar, gata and onions; tabagak (herring) with vinegar, onions, ginger and tomatoes; onions on tender squid rings that one was to dip into vinegar-sili.  Ayyy!  Each had a favorite to defend against all others. Enteng is truly a kinilaw master.”

Glossary:

  • lechon: small roast pig
  • tanglad:  lemon grass
  • alimasag:  crab
  • buko:  coconut
  • gata:  coconut milk
  • kinilaw:  the Filipino version of ceviche

Now, if that doesn’t make dear blog readers extremely curious and hungry, she doesn’t know what will.

Stay tuned.

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