After the noodles are prepared, they are baked for a bit in a pugon (wood-burning oven) giving it its special toasty flavor. These aren’t noodles of stone tough…they are named after the town of Bato in Bicol, where they are made. Bato in Tagalog (the Filipino dialect where I live) means stone (or rock). In between whipping around the cable park attached to a board, and exploring the gorgeous islands of Caramoan, she managed to get me some fresh Pancit Bato noodles. After our first trip to Bicol, the magazine sent her back to do a more in-depth feature on the water sports complex at Camarines Sur. My best friend K brought me back a hefty bag of Pancit Bato from her trip to Camarines Sur. ![]() Here’s a less-than-stellar moment ( one of many I tell you!), from my kitchen to yours… You who would love to buy organic and free-range everything, but sometimes has to make do with pre-packed flim-flam and parmesan cheese in that bright green container. You that sometimes produces moments of culinary brilliance, and sometimes just needs to get dinner on the table in 20 minutes after a stressful day at work. Why? Because the thing I like best about blog dishes is human on the other end – yup, that’s you! Yes, you without the test kitchen nor legions of assistants. Once in a while I don’t mind reading about how this didn’t turn out quite the way it was expected to or how that just seemed to go wrong at every turn. ![]() ![]() I love tap-tapping on my laptop late into the night, or early in the morning when I have my coffee and all is still, surfing the ever-changing But I wonder how many of the not-so-perfect ones make it out here? Should we even bother putting out our less-than-stellar attempts? I think so. Exploring other food blogs is always a source of inspiration for me.
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