Dilis Delish

My ultimate goal in creating this blog is to go on fun food trips, making the rounds of known or unheard of dining dives and to pull into the limelight that part of their menu often given the cold shoulder because of its unappetizing roster: veggie and fish. Though these food groups do have a steadily growing  market, we have to admit that meat still takes top billing when it comes to food favorites. I rarely do recipe blogging not because I can't cook because I sure as shoots can. I just find it more convenient to seek gastronomic refuge in a hip hashery that that waits on me and serves me my grub as I sit back, relax and surf. But I do have my moments. On dreadfully boring weekends when I'd rather stay in than go out, I could whip up serious eats with whatever I can find in my pantry, fridge or cupboard.

Most dishes in the Philippines are served with rice.  It's a staple in our diet and goes great with pork, beef, veggie and fish dishes. But here's one fish recipe that can be enjoyed even without rice. In fact, it makes for great company when doing a DVD marathon or just good as nibbles while reading a book. It's a breeze to make and a definite winner. All you need is a hefty amount of good, affordable dilis or anchovies. 

Dilis or anchovies are a small and very common salt-water fish. They come in really cheap especially when bought in the market and are really good fried to a crisp or cooked in vinegar and a little salt topped with chili slices. 

                                                photo c/o my3rdand7thsense.blogspot.com

                                                                     photo c/o MarketManila

I, however, cook and eat it as a snack. It's another diversity that these simple but versatile little denizens from the deep offer, and mind you, they do bring it.

First, heat some oil in a pan. Then throw in the anchovies, allowing them to crisp and brown to a perfect crunch. Then pour in some sweet banana ketchup with a generous sprinkling of brown sugar. Allow both the sugar and ketchup to coat and caramelize the anchovies and after a few more swirls in the pan, their done.

For a more spicy take, add a dash of chili powder or a trickle of chili sauce on it while cooking. You may also add a little salt and pepper to heighten its flavor.

So, what do I call it? Caramelized Anchovies it is and it never fails to deliver.

Our mothers used to always tell us to never play with our food. But this is one time when it becomes totally legit. It's easy to be really creative with the sensitive diet that you are limited to because within that diet, there are no limits. My good friend would always tell me to pick whatever I want with the food I can have and go to town in creating new recipes for it, incorporating the flavors that float my boat, and he's right. And never be fooled by what you see because what you think has limited potential can actually unfold into a radical reveal just waiting to be uncovered. So can be said about our friendly fish dilis. It may be small but it's definitely big in flavor.
 

So, what have I learned from this? It's that size can be deceiving because sometimes, even the smallest things are the ones that pack the ultimate punch. Enjoy! :)

A Tummy For Tofu

Before  anything, I'd like to thank my friend for contributing this entry in my blog. I may have added a few information here and there but the most of it is all hers. Thanks, M, for writing in and sharing your healthy experience. :) 

As I kept saying before, I have a very sensitive diet that only involves veggies, fish and fruit. However, my diet has turned out to be even more sensitive than I thought. Now that I have spinal arthritis, I had to drop a few more vegetables from my diet, ones that have beans and seeds in them like string beans, snow peas and soy beans, so even tofu, which I always turned to for meat fake outs, is something I can't really indulge in anymore. But be that as it is, that still won't stop me from blogging about these wonderful alternatives. They are, after all, every vegetarians best bet. 
 

Check my friend's entry as she shares the  bliss of satisfying her craving the healthy way. Go Miss M! Thanks for sharing:

                                                                                   ~ oOo ~     

                                                          

Hi! I'm not at all a vegetarian. I eat meat and I don't have ridiculous restrictions to anything, except for this one indulgence that I loved having as a kid: chicken. Yes, I developed a mad allergy to the one thing that gave me gastronomic pleasure. It's a good thing I love vegetables and have it more often on my dinner table than pork or beef. I do get the shakes, though, once in a while, when I think of sinking my teeth into a succulent drumstick every now and then but I somehow manage to steer clear of it's juicy path. Or sometimes, so I think. 

Once, I passed one of the leading chicken stands in the metro and had this nasty urge to nab a whole roasted chicken from the chopping board as it was about to be pieced up for a patiently waiting and already hungry customer. Peeling myself away from the crime scene was a feat, so with all the strength I could muster, I trudged off to the nearest market in search for a parallel alternative that would taste just as luscious and mouthwatering chicken tenders that I used to regularly feast on as a child. I wasn't in the mood for anything meaty then so I really had nothing in mind. As I walked aimlessly amongst the stalls of fresh vegetables and fruit, I came upon a vendor that ended my torturous search. The answer to my food frenzy: tofu.

Made of ground soybeans, tofu is one of the easiest and most available substitutes one can ever find. Not only limited to supermarkets, tofu is available even in the smallest neighborhood market at a price so affordable, it should be considered gold for those taking the veggie route. Tofu, though a really good vegetarian choice, is as tasteless as air. Unless included in a dish of meat or fish, as a stand alone, it absolutely makes no sense to eat. For it to make a palatable mark, though, you need to up it's game by giving it a bit of that creative culinary touch. At first I thought of just frying it and making and dipping it in vinegar and garlic but I found it too common. So how was I to cook this? Here's what I did as per the neat suggestion of  my friend.

I realize that there are many ways on how to cook different things. You can stir fry, saute, boil or steam but my friend is right in saying that nothing beats breading when it comes to horribly tasteless grub like tofu. I gathered the following ingredients which were already in my pantry (less the cost, really) together to begin my tofu food trip: flour, garlic salt, cumin, cinnamon (what? I thought my friend was crazy), pepper, liquid seasoning and Crispy Fry breading, garlic flavor.

 I put some flour in a bowl and added water to make a paste. When it got to the consistency I was comfortable in, I went to town in peppering it with my choice of spices and seasoning, except for the breading. My flour paste looks somewhat like thickened gravy. My friend says it should really look this way.

 Once done, I poured the Crispy Fry breading into a another saucer and set them all aside.

The tofu I purchased came in 3"x 3" squares. I cut them in fours and cut the fours in half, so that's 8 strips per tofu square. Thirty-two pieces. Not bad for sharing by three people. 

I swirled the tofu into the flour batter, rolled it up in the breading and fried the tofu in heated oil until golden brown. Leaving each piece to drain in paper towels, I came up with a plateful of the crispiest, most flavorful tofu strips I've ever had. And the cinnamon was a unique touch to it. I'm glad I listened to her when she forced me to add it in. A deliriously delicious treat for the meat-deprived. You don't feel the deprivation at all.

Take your pick on the many choices of dips you could use: catsup-mayo combo, sweet chili sauce or even vinegar and soy sauce with a little smashed garlic for some kick and a little sugar to sweeten it up. What I had was sweet blend catsup so that did it for me.

For something more lavish, you can do a sour cream and minced garlic dip with a sprinkling of shredded cheese. Served hot with steaming garlic fried rice, it was one trip that took me straight to tofu heaven. I was so happy, I let my friend eat all the fish I had prepared . We didn't even share. :)

For new vegetarians and pro-vegetarians alike, the choices are, in reality, truly endless. One need not go beyond the four walls of their kitchen to discover food that could turn up to be remarkable revelations. One should only sprinkle a little bit of that wild imagination into a bowl of simple ingredients for an outcome of stupendous flavorful proportions. Who says being vegetarian equals tasteless? Discover!

Crazy Carbonara

It was the weekend before payday and my wallet was on the ultimate diet so impulsive spending was totally out of the question. Don't get me wrong. I do keep careful tabs of my purchases but sneaky slips of irrational yet irresistible impulses to pick something off the shelf I don't really need sometimes just gets the better of me. So to avoid that, I decided to confine myself within the four walls of the unit I am presently inhabiting for the time being until I find my own space. I also made a decision to fix myself something for lunch and dinner using stuff that I could find within the nooks and crannies of our little kitchen. No takeouts or deliveries for me this time nor was I to go on a trip to the grocery for needed ingredients. I had to content myself with what was available to me at that time, and it wasn't much, since my diet was also delicate given the fact that I only can take fish, veggies and fruits, hence the challenge. So, what was my creative culinary mind able to concoct? 

As I ransacked the cupboards and the fridge, I came across one small can of evaporated milk, danggit and cream of mushroom soup. Then I saw spaghetti noodles stashed away on a high shelf and I thought to myself I could make carbonara if I only had tuna and more evaporated milk. But I didn't. Then I suddenly remembered this one time when I went to a restaurant in Kamuning with a friend that served tuyo spaghetti and I thought, well, why not make use of the danggit? As for the additional evaporated milk that I needed, as incredibly insane as it seems, I went for my nephew's Nido powedered milk. Yes, I know it sounds crazy but I was in desperate need of a dairy substitute otherwise, I would lack in sauce. So I fried the danggit, made crunchy bits out of it and set it aside. Then I mixed the cream of mushroom soup, the one small evaporated milk that I had and added a cup and a half of already mixed with water Nido milk in one pot and simmered until the sauce thickened. Once done, I poured the sauce over the spaghetti noodles, sprinkled with danggit bits on top and viola! My crazy danggit carbonara.

The sauce was deliciously rich and tasty considering there was no butter  and cheese to support its amazing flavor and the bits of salty danggit peppered on top of the sauce and noodles complemented the dish perfectly. It was savory with a hint of the sweet and salty making the marriage of flavors undeniably magic. I paired this delectable discovery with a red because that was the wine available to me and I had a feast. It was palate pleaser all the way.

Evaporated milk or full cream milk is staple in making carbonara. But for the lactose intolerant and for the lot minding the calories that come with this particular dairy, soy milk like Vita may be used as a healtier substitute.

Sometimes, one only has to go outside of the box and open his eyes and his taste buds

to even the most ridiculous combinations that could actually prove to be fantastic finds. Doing the traditional is good but to go experimental and take the opposite route, mixing and matching what you never thought would hit off could actually be the perfect fit. You only have to try. Divine, scrumptious and lip-smackingly good. This is definitely absurdity at its best.

Baguio Bliss Featuring Bliss Cafe

The two-hour rest we took after that breakfast feast we had at Cafe By The Ruins refreshed and invigorated me so much that I was raring to step out into the sun again and take in the new Baguio that I was starting to get used to. We first headed to the market area and then checked Session Road to see what it now had to offer. At around 2:30, I felt the nagging in my belly telling me it was time to load up again. I'm part vegetarian since my diet only consists of vegetables, fish and fruit so we opted to take the healthy route this time and indulge in what Baguio is certainly known for: fresh, clean produce. Veering away from now familiar surroundings, we took a cab towards the opposite direction as we made our way to veggie heaven better known to locals as Bliss Cafe.

 

Located within the confines of the classy Hotel Elizabeth, it is an intimate corner cafe with an ethnic eclectic feel that immediately tells clients they're in for a deep, personal experience with its food and with ones self. As you go through it's welcoming doorway, you're instantly met with a positive vibe that carries through your system. For some unknown reason, you're instantly at peace with the world and one with the universe. With mellow new age music permeating the entire area, you're treated to shelves of books, pictures and artifacts purposely placed in to feed your curious mind. I felt very much at home right away.

We seated ourselves beside the connecting archway and checked on their comprehensive menu. Astonishingly, it did showcase a roster of delicious courses that were unbelievably all veggie. Not one viand had pork, beef, chicken and fish in it nor were they enhanced with fattening dairy products. They were all-natural, all-organic and healthy all the way. Definitely my kind of food stop. 

We all got pasta for lunch. I went for the Leaning Tower, which was their take on the Italian carbonara. It had tiny shreds of flat leaf parsley with cubed tomatoes and cucumbers as added fillers. Served with two slices of Bliss toast, the pasta was crowned with thick, gorgeously creamy white sauce that was lusciously smooth and that had a slightly peppery sweet taste. It was ultimate decadence on a dish.

My friends ordered the Rotini Satorini that boasted of wonderfully creamy and brightly-colored tomato sauce over al dente rigatoni pasta. Featuring a cast of slightly salty green and black olives, it had an amazing blend of tangy and sweet flavors. Served with Bliss toast as well, it proved the total tasty treat without the meat. I wondered what ingredient made the sinfully divine dressing because both dishes were slathered with cream sauce. I then surprisingly learned they used soy milk in place of the regular milk making it low in fat and totally diet-friendly. A tall glass of iced tea sealed our lunch deal for us and we were blissfully content. 

Overall, it was a profound dining experience that not only gratified the belly but tapped on the senses as well. And as you immerse yourself in the reality that taking in tastefully clean, healthy vegetable dishes cleanses your system, giving you that full yet light feeling you don't get when you partake of heavy heady meat choices do you then realize how light makes you feel good, thereby the creation within yourself of that positive energy that spreads throughout your whole system and person. Vegetables = healthy = positivity. Bliss Cafe. Their food is what their name really implies. 

                                                        Indeed I have. :)

Baguio Bliss

This is an uber late post in the sense that my friends and I hopped that bus to Baguio March of last year, 2013. With a lot on my plate, hence, the lack of time to go on an actual food trip, I decided to sift through my collection of food porn photos instead for ones I could make reviews on and luckily came across this set of memorable pictures.

The last time I visited the City of Pines was during the '90s so to set foot again on that once familiar place proved quite the experience since nothing seemed familiar anymore. I was surprised at how developed Baguio had become and how far a cry it was from the city I remembered it to be. Be that as it is, though, it still was a fulfilling adventure, making new connections and finding the new within the folds of the old.

We decided to travel at night, something I heavily imposed since I've never done it before, so we arrived at our destination 8 am the next day. After checking in and dropping our bags in the hotel we decided to call home for a day, we immediately took off for one of the places  in our list of resto rounds, deciding our first dining experience to be at Cafe By The Ruins. 

Stepping into this cozy cafe is like entering your own home because it exudes comfort all the way. Going with wood and bamboo to set its relaxing ambiance, we ambled our way to the second floor and immediately placed our orders to fill our hungry bellies and to soothe our tired souls. I stayed awake during the whole trip, by the way, so unlike the two already catatonic sleepy heads who immediately slipped into a coma the minute we settled in the bus. Such adventure seekers. Anyways, after what seemed like forever, we finally got what we went there for, and, lord, was it worth the wait.

 

I couldn't have meat so I went for a small fruit bowl and a plate of fried tinapa with a siding of sliced onions and tomatoes and slightly sweet vinegar with bits of garlic. Served with fried brown rice, I was so famished, I dug in like mad. The tinapa was tasty to the bite and perfectly smoked. The fish was tender and really moist, making every forkful a pleasurable tasty encounter. The tomatoes and onions were garden fresh and sweet and the tangy, slightly nectarous vinegar that had a hint of heat was a superb complement to the hefty yummy treat. To have all of that roll around in my mouth together with the garlicky fried brown rice was deliriously delish. Now the helping of fresh fruit was a welcome indulgence after a bout with strong, overwhelming flavors. Sweet and incredibly juicy, slices  of cold mouthwatering berries, mangoes and papayas was all I needed to cleanse my palate. A merry mix of bright colors, it was summer in a bowl. 

 

My friends sought comfort in two orders of freshly baked huge pandesal bread served with a ramekin of liver pate that was exquisitely luscious and velvety smooth. You do have a choice on whether to have it with the pate  or with kesong puti, but with my friends , it was pate all the way.

Add to this, they also dove into a plate of scrumptiously crunchy pork belly served with sliced tomato and onion and fish bagoong and a cup of fried brown rice. Downed with coffee and refreshing iced tea for me, it was all we expected an excellent breakfast in the clouds would be. 

We were actually full to the brim but we just couldn't let the opportunity of tasting their ever so famous camote bread pass us by so order their specialty we also did. Presented to us, again, with a little bowl of liver pate, we went for it without a second thought. Soft, warm and daintily cloying, their camote bread was certainly to die for. It had tiny specks of shredded sweet potato, making it dense and lipsmackingly good. Every bite proved to be extreme delight, the very reason why it holds the best seller tag from among their other just as superbly baked goods. We literally felt like bursting after a serving of this delightful confection, but it goes without saying, we were blissfully satisfied. 

We walked out of the restaurant feeling content yet totally sleepy and ready for bed so we called it a morning and decided to go back to the hotel for that much needed rest. Having had gastronomical heaven for breakfast then made me wonder, with amusement, to myself, what lunch was gonna be like.

Choose to Juice

My friend and I have the same doctor in Ongpin and though we don't always go there together, during some rare occasions, we manage to do so, and this particular weekend saw us squeezing our way through the crowded streets this famous shopping nook of an area is known for.

As I was waiting for her to complete her rundown of personal errands, I decided to do my own exploring of the place as well. In doing so, I came across this little health spot that made the tastiest natural juice drinks you could ever stream through your body.

I nearly missed Juice It Up as I was walking along the sidewalk because their signage was not as visible. But as I stepped into their little store, I immediately took notice of how spick and span it was on the inside, a huge contrast from the grimy and dusty stalls outside that were within it's perimeter. A huge board showcased the different mixes they blitzed for their juices and I was amazed at the funky combinations they had that they themselves guaranteed taste really good. 

Though a little unconvinced, I still opted to try one of their concoctions. After all, it was nutrients and heavy doses of vitamin C I was going to take in, so why not? I wanted to go for a combo with celery but they were out of the succulent leaf stalk, so I decided to go fruity and took on the carrot-apple-pear-mango combination instead. Was I glad I decided to give them a try.

I was wonderfully pleased at how refreshing and tasty my choice of combination was. The juice was thick and beautifully creamy. Though married together in one glass, I could still single out each of the flavors, hence, realizing that each fruit contributes to the character of this superb smoothie: sweetness from the carrot and pear, and tanginess from both the mango and the orange. I was completely gratified. 

My friend took a different combination from mine. Hers was a merry mix of carrot, ginger and apple. As to how it tastes like, I'm not really sure. I couldn't imagine ginger being part of the whole equation but she says it works so I'll take her word for it. 

Each combination serves a purpose. Mine balances ones diet while hers helps in clearing ones mind if taken often. Well, whatever. It all boils down to one thing: these blends taste really good and are definitely good for you. They come in three sizes. It being my first time, I got the smallest while my friend went for the largest. It was an experience I'd gladly take on again.

It doesn't cost that much to go the healthy route. These juices are great substitutes
for the unsafe repercussions that come with too much soda, coffee and other bottled
artificially-flavored juice drinks high in sugar. With Juice It Up, I know I'm safe. And though these combos may mean a host of different things, to me, it only says one thing: healthy. Cheers to that!

My Chinese Choice

One warm and boring Saturday, my friend and I decided to junk cooking lunch for a change and do what we nowadays seldom get to treat ourselves to: eating out. After cruising a few blocks from her place, we found a good and reputable food stop that served delicious and absolutely tasty bites. Holding shop along Ortigas Avenue, we made a final vote to take on Mien-San Noodle House.

                                                          photo courtesy of appetite.ph

Upon entering the restaurant, you're immediately met with polite and cheerful staff members who attentively attend to your needs: a table, a ready menu and a personal attendant who patiently waits on you until you've nailed your particular food pick. The dining area is clean and brightly inviting. It's also never out of customers, a sign of quality in flavor and service their loyal patrons always go back to.

It didn't take that much time for us to give our orders since my friend was a long-time client of theirs. We settled on four dishes, the soup of which I wasn't able to take a snap of. My personal choice was the Sweet and Sour Fish Fillet. 

With the perfect mix of the sweet and sour, this dish was one I truly didn't wait long to sink my hungry fork in. The breaded pieces of fish fillet were tender and scrumptiously juicy that I couldn't help but indulge myself with bite  after bite of this orange feast of yummy goodness. Topped with red and green bell peppers and leeks with sweet pineapple chunks  as it's main flavor popper, it was one plate that suited my  taste to a T.

My friend took the liberty of ordering the veggie dish and it came bundled up in siomai wrappers. I've never heard of this before but we had a delicious serving of Kutchay Dumplings. Kutchay, also known as garlic chives, is unlike the usual chives that one will find in the vegetable section of the supermarket. It's leaves are thin and have a strong garlicky flavor that compliments well with Asian cuisine. It's leaves and young flowers are a good substitute for leeks and green onions and are good as well cooked on its own. 

                          photo courtesy of http://masteringhorticulture.blogspot.com/
                          2010/02/ garlic-chives-kutchay.html 

This is how the Kutchay Dumplings look like cooked and already in dumpling form. 

 

Interestingly, it had a bold flavor that wasn't overpowering, but was definitely distinct and extremely tasty. For little veggie baggies that only featured the kutchay, it really was a delightful treat ones taste buds would surely appreciate. It came served with slightly sweet soy sauce on the side. I honestly could eat 10 to 15 of these little pockets in one sitting...yum!

We also had soup that warmed our bellies well. It had a mix of noodles, greens and corn and was one we particularly enjoyed partaking. The last from among our orders was what I like to call Taiwan spaghetti because of it's similar meat mix to the more common spaghetti we all are familiar with. The difference between the two was the one we had had a more Oriental take to it, with Asian flavors and herbs taking the spotlight in this otherwise twin version of its Italian counterpart. It came served in a platter that held a huge fishball, a piece of breaded  fried prawn, strips of green onions, bits of fried potatoes and carrots and bean sprouts.

  

All taken with a cup of steamed rice and a glass of iced water, we were  stuffed crazy. We left the restaurant fully satisfied and happy. Mien San Noodle House, contrary to what it's name implies, serves a huge variety of dishes that, though innovative to cater to the different tastes of it's comprehensive clientele, still stays true to what authentic Oriental cooking is all about. Heavy in herbs, sauces and spices, it still remains the restaurant to go to for your favorite Chinese cuisine, with a little bit more.

Going Gaga Over Greeka

I've always been fascinated by the way the Greeks prepare their food. Healthy and almost always fat-free, theirs is a cuisine comparable to a palette of dazzling, beautiful colors on a plate. Immensely flavorful using only the best in natural ingredients, humongous servings of their culinary creations can't really be equated with guilt because you know that what you're taking in is good for you.

My birthday me-time found me cruising P. Guevarra Street in San Juan, and quietly tucked along it's long, lazy stretch is one cozy and laid back restaurant that has proven to be a huge favorite from among those who live within the area. Check out Greeka Kouzina.

Excited to give this new Greek go-to a whirl, I quickly went inside and seated myself on the second floor of one of the most comfortably relaxing food parlors I've ever been to. Knowing I could only eat the healthy lot and I mean only fish and veggies, I made a meticulous review of their menu and decided on their Couscous Salad and Veggie Gyro. 

I was kind of taken aback at the Veggie Gyro's size when they brought it to the table and was amazed at the same time at how beautiful it came served. It was literally an edible bouquet of brightly-colored vegetables in a large pita wrap. Served with a delicious yoghurt dip and a slice of lemon on the side, it was a sight to behold. It really took some time for me to slice into it because I didn't know where to make the cut. But after 5 minutes of admiring it, hunger got the better of me so I sprinkled the lovely fresh greens with a little lemon juice and sliced on. What met my palate was a burst of unbelievable fruity and tangy goodness. It was wonderfully delicious considering it was all vegetable. With a little feta cheese to break the astringency of the dish and a dash of the yoghurt dip, it was sheer pleasure. 

The Couscous Salad was one I ordered out of curiosity. Over the years of watching shows over the Food Channel, I always wondered what and how couscous was and tasted. 

Couscous is made up of tiny granules of durum wheat and these grains are steamed until light and fluffy. Though closely related to pasta, it also reminds me of steamed rice. It actually has no taste but it enhances the dish by adding balance to it. And I wasn't disappointed. The Couscous Salad was another feast for the eyes and the palate as well as incredible splashes or reds, greens and yellows graced the entirety of this whole exquisite presentation. Red, juicy tomatoes, crisp cucumbers and yellow bell peppers sprinkled with couscous and topped with feta cheese came together as a swig of olive oil and a dash of salt and pepper made for the salad's finishing touch. The marriage of flavors and textures defines the uniqueness of this dish as it had a little bit of everything: sweetness, saltiness, tanginess, and crunch. Freshness in a bowl is the best I could do to describe it. I wanted to order more, even get some dessert but I was too stuffed to do so, which leads me to the conclusion that the Greeks serve with heft.

A look at their comprehensive menu will also tell you there's a plate that will satisfy just about everybody who walks in: the meat lovers, the vegetarians and the dessert buffs.  

 

No matter what part of the food pyramid floats your boat, you'd be sure to get satisfaction guaranteed on their authentic take of these Mediterranean classics. This is hulk without necessarily gaining much bulk. 

If I were to make a favorite food pick, I'd definitely go for Greek. Not only do their key ingredients focus on the natural, they're meals also lean more on the healthy, assuring you of great gastronomic fulfillment without the risk factor.  You're safe, sure and satiated. What else could anyone ask for? Greeka Kouzina. Now that's one kitchen I'd more than surely go back to.

More Than Just Seafood

T'was two nights before my birthday and as I always traditionally do, I had dinner with a good friend of mine as a commemoration of a day I, in reality, am now appalled to openly celebrate what with the expense nowadays of hosting a happening shindig and, well, because of the nagging reminder it brings of the years I've already spent walking the face of the earth, which really isn't that old but one I'd rather not dwell on.

It was a Friday so all the good restaurants were full. It took a while for us to settle on one that would offer us peace and relaxation with good wifi connection. So, what was our pick for the night? We went for Almon Marina.

photo courtesy of http://almonmarina.com/ 

                                               

In first hearing of this quiet nook of a hashery, what immediately came to my mind was seafood, as so implied by it's name. But there's really more to this warm awesome automat than meets the eye. Their menu also boasts of a collection of supreme sandwiches, soups and salad choices that cater to every one's whim in filling and combinations.

My friend's diet wasn't as sensitive, in fact, he could take on anything he wanted so it was the Petaluma Treat for him. I wouldn't know how it tastes like but according to him, it was good. Served with fried potato chips on the side, his sandwich had layers of mouthwatering slices of roasted pork with pineapples, pitted prunes and chutney. Atop fresh, crunchy lettuce in between two huge slices of rye bread, the sandwich, as with all of their hefty hoagies, came with a flag toothpicked in that was depictive of the country it got the inspiration of its creation from, and to hold the good stuff together. His was succulence in every scrumptious bite.

My sandwich, on the other hand, was more cautious in terms of filling because I couldn't have any other meat aside from fish. Simple yet replenishing, I went for the Tuna Cheese and Pineapple Sandwich. Served in brown bread with lettuce, it showcased everything it's name said it was gonna be: tuna, cottage cheese and pineapple. With a slight slathering of mayonnaise, the simplicity of this nevertheless delectable delight was given height and depth by sweet and juicy pineapple bits. Also served with crunchy potato chips on the side, it was heaven on a plate.

In between sandwich bites, we also enjoyed a serving of their ever-so-light Fruit and Walnut Salad that came in a bed of lettuce with slices of sweet papaya and roast pork, croutons, walnuts and prunes.

Aside from the sandwiches, salads and soups, they also offer an array of rich pasta dishes that are totally to die for as well as grilled specialties that certainly prove irresistible.

All in all, it was a dynamite dinner for sharing. Hefty yet healthy and light but filling. A great find in gourmet food stops, Almon Marina is definitely one in the list of do-over dining dives.