Feature Friday: Chef Lau's Pugon Roasters

Feature Friday highlights businesses, people, fashion, and basically anything under the sun!

Stumbled upon this over-the-counter-sort-of-carenderia resto in a certain mall in Manila during our last visit.  I was enthralled by the long line of people so I guessed that there must be something good about the place.  Then I told Papa to take a seat as I joined the others in the queue.  Looking up at their menu, they mostly serve chicken in whatever way cooked but their specialty is the Pugon Roast Chicken, traditionally roasted in a pugon.  If anything is being cooked in a native way, then it must be really, really good!

Cheesy Chicken Croquetas, Chicken Livers, Spicy Wings, and Pugon Roast Chicken

When our orders came, that's the time I realized that this fast food restaurant is actually owned by Chef Lau.  Remember him?  He was one of the judges/coaches of Junior MasterChef Pinoy Edition way back 2011-2012.  So I got thrilled to finally have a taste of his very own Filipino recipes with a twist!

The Pugon Roast Chicken is super gingerly as I remember, giving it a hint of Chinesy taste.  It's crispy in the outside, juicy in the inside, and talagang nanunuot sa buto ang lasa.  My fave Chicken Livers has a unique taste too.  It is too flavorful with my also fave nacho/chili-con-carne taste.  Until now, I couldn't decipher what herb/spice is that.  Definitely it's not paprika, oregano, or curry.  My apology.  I really haven't discovered it yet.  Anyway, Papa had the fried bangus sinigang which surprised us 'coz there's really no sabaw in it.  Kaya nga, "fried".   Hehe....  For take-out, we had Cheesy Chicken Croquetas and Spicy Wings that tasted the same as the Chicken Livers' "unknown" herb/spice.  Mama and Auntie Lourding didn't like it as they also always do every time I cook Mexican-style spaghetti with the taco mix, nachos, and tacos.  They just can't understand the smell of it.  But for me, it's heaven to my sense of smell and taste buds!  So I gobbled up everything instead!  Haha!

I felt so lucky to have had discovered Chef Lau's Pugon Roasters!  It was not part of our itinerary and we discovered it by chance.  That's what you call "serendipity" in science.  Chance discovery!  So thanks to the long line which called my attention and indeed, the place is not only a fast food resto but also a fast good resto!  I guarantee you, the food is really, really good and good to the pocket too!  Visit Chef Lau's Pugon Roasters in their branches in Sun Mall, Ayala Triangle Gardens, Light Mall in Mandaluyong ('coz we stayed in Light Residences), SM City San Lazaro, and McKinley Hill in Taguig.  This may be a little bit late but congratulations to you, Chef Lau for bringing Filipino food to a higher level so we can experience and enjoy Fiesta Araw-Araw!  #tosomeats #tosomtravels

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Utan Bicol: Our Family's Very Own Recipe

Type utan bicol in your search bar and you'll never find anything about it.  Literally, utan is a Cebuano word which means vegetable and Bicol is a region at the southernmost tip of Luzon which comprises of the provinces Albay, Camarines Sur, Camarines Norte, Sorsogon, Catanduanes, and Masbate.  You might get confused here.  A dish's name originating from two places that are miles apart, Bicol and Cebu and the dish found its way to Ozamiz.  Now, that's the whole Philippines involved - Luzon, Visayas, and Mindanao.  And to add more to your confusion, it was our grandma, Pacencia Lim Naluz-De La Torre, a Kapangpangan, who brought the dish here in Ozamiz.  Pampanga by the way is a province in Central Luzon also miles apart from Bicol.  Gah!  That's a total tour of the whole country!  And the mystery of the dish still remains a mystery 'coz I never got to talk with my Lola for she died when I was still 3 or 4 years old.

Gladly, 3 people from our family came to know how to cook the dish.  Auntie Lourding, Kuya Jun2x, and Kuya Monching are the best cook in our family who mastered the art of cooking utan bicol.  We always have the dish during birthdays, reunions, outings, or even no occasion at all.  In fact, my sister April brought some to Singapore and her housemates just got crazy over it!

Well, the dish is just so simple.  It is mainly made of string beans (sitaw), a little pork fat, rich in coconut milk (gata), a bit appetizer for the shrimp paste (bagoong), and super spicy for the added chili (sili).  Here are the ingredients:

However, cooking the dish takes courage.  I've been cooking since I was 12 years old and never did I attempt to try experimenting on this family recipe.  I could never be that good compared with my aunt and cousins.  It will always be better to just make lambing to them and request them to cook.  Hehehe.....  But yesterday, I saw plenty of string beans at the tabuan at OSROX Park so I instantly said to mama that I'll cook utan bicol!  So I did!  And here's what I did:

1.  Cook pork fat with a pinch of salt and pepper in low heat to release its oil.

2.  When browned, sauté garlic and onion with it.

3.  Add in string beans and coconut milk.  Simmer until string beans get tender.

4.  Mix in shrimp paste and chili.  Cook in low heat until string beans get mushy.

That's just it.  Super simple steps, simple ingredients, a very simple homegrown family recipe.  Now I claim that this is ours, a heritage of the De La Torre family that is passed on from our lola to her children and to her grandchildren.  Hope this recipe will live on for generations!  I am proud of this pamana!

And that's my finished product!  They say it tastes as it is na raw but there's still something lacking.  Mama says that by tomorrow, this will surely be a hit!  For this dish is also like wine, habang tumatagal, lalong sumasarap.  But you have to put it inside the fridge for dishes with coconut milk easily spoil.  For a first-timer, I'm proud I finally got the guts to do this spicy, appetizing, and scrumptious family recipe!  Beware if you'll try this native Filipino dish for you're gonna be asking for more rice once you started digging into it!  

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