The Ubiquitous Barbecue 0
With their unpretentious tastes on their daily meals, the majority of Filipinos is recognized as no frill eaters. Perhaps the reason behind this, because of the flagrant poverty where a great number of people could only afford one dish a meal. However, despite the reality on how limited the viands are, seeing the fact that there is more than rice sufficiently for everyone. Most Filipino can live with that. That illustrates the popularity of the makeshift barbecue stands present all over the place, considering they are economical, omnipresent and can be served quickly.
Anyway, aside from the deliciously orange-colored crustaceans, barbecues are one of the favorites serve my family loves. I always enjoy that tasty smell of charcoal fire burning up to the fabulously flavored chicken thigh on a bamboo stick. Traditionally, barbecues are often partnered with rice and a sauce made from a mixture of soy sauce and vinegar. Personally, I like to add calamansi and chilies to the mix. What a toothsome pair.
For sure, most of you have heard the undisputed Penong’s Barbeque Seafoods and Grill which is denoted as one of Davao’s pride. Although most restaurants are open for business from 8am to 9am in the evening, Penong’s schedule is different. The establishment is open from noon until 2 in the afternoon, and it closed until 5 pm later and will be open the entire evening.
Luckily, it was our first meal in Davao, and we arrived in the city around exactly noon time. We all had chicken thighs and two servings of kinilaw. Kinilaw is a dialect term for raw fish cooked by acids of lemon, calamansi and native vinegar. The people with me are my best group of friends, and I know their personality of “feasting on anything that is edible” but the experience was not that extravagant.
Unlike most barbecue places, we tried. Their serving, in particular, is relatively small, bland-tasting and the worst thing about it are the regions of half-cooked meat, which clearly shows some fresh blood on it. Nonetheless, being the savage-type people, we enjoyed those nicely cooked parts and dipped it to a pleasantly made vinegar dip and all was set.
credit to: Felixtriller
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