Comments on: “Victory” Lunch, Culion Palawan

by: Chaulmoogra

Tue, 26 Feb 2008 03:42:53 +0000

Culion has current for only 12 hours a day (from 12 noon to midnight). There are no refrigerators in most of the houses. Liquified petroleum gas has a mark up of 20% (shipped in from Coron or Manila). They used to use mangroves as firewoods (the best since it takes quite a while before they are completely burned), but since this is not environmentally sound, mayor Cantimbuhan banned its use and they now use ordinary woods which could be obtained from the inlands (quite a distance).

I am sure that planning and preparation started a day before (there is no market in Culion) for this sumptuous meal. This is truly Culion’s hospitality at its best!

By the way, I seem to miss their honest to goodness Nido soup (authentic swift’s nest). Even if they are near the island of Coron, still the ingredient is expensive (in Manila, I think it cost 950 to 1,100 per cup, depending in size). Maybe on your next trip, you could savor its original and distinct flavor!

by: Beth

Tue, 19 Feb 2008 04:33:55 +0000

Marketman: to borrow Sec.Neri’s words–”you’re evil!”Ha!Ha!Ha!Alimasag/Alimango are my weakness.But only the freshest ones,females with lots of aligue!This is ecstasy!Just a trivia-do you know that seafoods mainly crabs and shrimps are no-nos for those with keloids—makes them itchy and painful.I should know…. ;)

by: mikel

Mon, 18 Feb 2008 12:03:44 +0000

ahh this is my kind of post. authentic ‘promdi’
cooking in the most idyll setting. and nothing beats palawan!

by: dhanggit

Mon, 18 Feb 2008 11:53:50 +0000

oh the lechon looks sinfully delicious :-)

by: sister

Mon, 18 Feb 2008 04:39:50 +0000

You might consider sending your hosts a couple of decent pots and pans, it’s a wonder they cooked all those dishes with only those very inexpensive aluminum pots…