I lived in Angeles City for a month 2 decades ago. Back then, at first, I could hardly look at sisig, which my hubbie to be ate all the time. It didn’t look appetizing at all. The one he liked was not the sizzling kind. It looked like Ilocano dinakdakan minus the brain. In the middle of our stay, I was curious, I tried it, and it was love at first bite. Years after, we could no longer locate the same sisig and barbeque stall, ran by a middle-aged man, by the railroad crossing. This led us to Aling Lucing. Hers was sizzling, but just as wicked. Oh, gosh, a friend says that a tablespoonful is equivalent to 700 calories! I think what makes her sisig different from everyone else’s is the suka. I’m not too sure, but it tastes like Lazatin’s. Every time we travel to Manila, we make it a point to visit the Sisig Queen’s. Aling Lucing’s sisig has become all the more popular after Anthony Bourdain featured it in No Reservations Philippines.
In Dau, there’s also this super palabok, which had bean sprouts, chicharon bits and a rich sauce made of I don’t know what. Shrimp paste or crab fat is just a guess. I never had it again.
After a sinful meal of sisig with piping hot rice, Ala Creme’s sansrival or Razon’s halo halo takes away that sisig aftertaste. Heaven forbid!
Talking about Razon’s, I wonder why their halo halo in faraway Guagua is still the best? I like the one at their North Expressway branch, though.
I heard from chef Claude Tayag, who visited Adams in Ilocos early last year, that Arayat’s Kabigting halo halo with pastillas de leche, made of carabao’s milk, is to die for. I have to have that!! And a gallon of Nathaniel’s buko pandan salad, to go, please. Just maybe, one of these days…