Platillo Ligero: The Cozy T.O.P.

Platillo Ligero: The Cozy T.O.P.: "The cozy The Other Place Native Foods And Restaurant Platillo Ligero Not one will deny nursing some cravings for great plates fashioned w..."

The Cozy T.O.P.

The cozy The Other Place Native Foods And Restaurant

Platillo Ligero

Not one will deny nursing some cravings for great plates fashioned with great tasting delicacies. Once in a while, we take a glimpse of our personal list of food, hoping to find them anywhere fate may take us. And anytime of the day, there's certain cuisine with which we wish to lay our spoon, fork and knife on. The problem is, there's hardly a place around where one can sit back, relax and enjoy every slice of our dream food, whether they may be an appetizer, side dish or main course, down to the last bite.

Tables are pre-set with crystal clear
bright white saucers for soup.

Restaurateurs recognize this. The same reason why number of  grill houses, restaurants and food houses keep on sprouting like mushrooms around city streets. Looking at them, there's a great a probability that you'll start playing with your fingers the "meenee-meenee-my-neemo, where-am-i-to-go" game in deciding where to dine. Good thing there's one place which can live up to a patron's expectations. This is the only place. I mean, The Other Place Native Foods and Restaurant.

T.O.P, as commonly called, has been in restaurant business for number of years already. And from day one, the place takes pride of its old-fashioned interior architectural design. There exists a fusion of Spanish colloquial heritage and old Western mood as evidenced by wooden walls. Basically, most of the designs are made of bamboo materials, classic enough to give patrons a good feel of traditional Filipino dwellings. Thus, this could hardly be called a restaurant, but more of a veranda. And with a column of solid wooden post in the middle, sure thing it's a safe place to be.

The coffee maker at one side.

With a long line of clear window panels, there is no need for an airconditioning unit. Opening portions of them allows enough sunlight to brighten the place and to give more life to its deep brown floorboards. Compared with others where climate is created artificially through some electronic equipments, T.O.P. needs not more than a handful of ceiling fans to neutralize the climate outside. The woven ratan ceiling also contributes to this.

Tables and chairs are also one of the highlights of the restaurant. With slim metal frame, guests are afforded with maximum moving space. They got wide seats on their chairs and strong enough to carry one's weight. Tables are pre-set for the guests with crystal clear white saucers for soup and other appetizers. Again, in contrast with others, most of the tables are made for bigger groups. Individual tables for four are placed on beside the wall in case the guests wish to have intimacy with their company. And with the size of their tables, T.O.P. is more a family fine dining restaurant where occasions can be held.

The guests' plates on wall.

At one side, you'll find their coffee maker. Guests can choose from coffee out of beans to famous ready-mix barako coffee powder. Fresh fruits? They got that on the other side. Looking around, you'll marvel at plates hanging on the wall, signed by some famous showbiz and political personalities who have been at the place. Then on the right side, comfort rooms are waiting. But don't worry. In case someone got in there first, you won't get bored waiting. Either you settle down for a while on two stylish bamboo chairs, or gaze on memorabilia back in time on the wall.

 There are more reasons to be at The Other Place Native Food And Restaurant. Its atmosphere is too much already to speak for its coziness. How about the food listed on their menu? Well, we'll talk about that next.

(T.O.P is located at Rizal Avenue Extension Road, Batangas City.)

Sinaing Na Tulingan

Sinaing na tulingan en core.

Platillo Ligero

Another old favorite that never run out of popularity is sinaing na tulingan. For centuries, the way it is being cooked remains. The cooking procedures dates back during Spanish time and has survived up to this modern times to grace our plates with elegance.

Basically, sinaing na tulingan is made of tulingan itself, tamarind, salt and tap water. Stuffed in a pot, just let them simmer for around 30 - 40 minutes, depending on the texture of tulingan that you wish to achieve. Banana leaves are often placed between layers so as not to break them when taken out of the pot. Besides, banana leaves add heavenly scent. For longer life, the pot is kept on fire until the sauce dries up, until it sipped into the fish.

They are best served with tomatoes and, of course, onions -that is, if your an aphrodisiac.

Platillo Ligero: Grilled Native Chicken

Platillo Ligero: Grilled Native Chicken: "Smoking scent of native chicken (tagalog na manok) on grill. By Platillo Ligero Growing up, I was introduced to native chicken (tagalog n..."

Grilled Native Chicken

Smoking scent of native chicken (tagalog na manok) on grill.

By Platillo Ligero

Growing up, I was introduced to native chicken (tagalog na manok) as the best and main meat ingredient for tinola. Every time we go to countryside, you'll find them running around at the backyard of every house. And by night fall, they nest the darkness out at tree branches where they take a half-baked nap. Unknowingly, that's how they can be easily trapped. The following day, they end up on a pot teeming with ginger, black pepper, onion, water and young chili leaves. This is then best sipped with yellowish sabaw.

Aside from tinola, native chickens are also often featured with all time favorite lugaw and arroz caldo. Again, with the usual seasoning ginger and others. And is best prepared during rainy days. Sick? Our folks would have this our bedside.

Dip on the side will be great to compliment the meat.

This time, native chicken went grilled! And I treated myself with this. Thanks to birthday boy Allan if Brgy. Coliat I, Ibaan, Batangas.

With my hand springing with and army of fork, I went on slicing this sweet native chicken. Meat juice remained in between meat shreds, aroma filling the air with every cut. There's nothing extra ordinary however. Before hitting the grill, the native chicken was first boiled with some seasoning until tender. It shouldn't stay that long on fire to keep the meat intact with bones. You can keep it soaked with seasoned sabaw for a while before deciding on grilling them. And when you do, just keep on turning once in a while so a control the heat it receive. That is not to harden much of the meat and to keep its dignity and tenderness.

Of course, dip on side will do more of the trick.

Platillo Ligero: Tahong Na Biyaheng Bicol (Bicol Express)

Platillo Ligero: Tahong Na Biyaheng Bicol (Bicol Express): "By Platillo Ligero Bicol Express (Bikol: Sinilihan) is a popular Filipino dish which was popularized in the district of Malate, Manila but..."

Tahong Na Biyaheng Bicol (Bicol Express)

By Platillo Ligero


Bicol Express (Bikol: Sinilihan) is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style.It is a stew made from long chilies (siling mahaba in Tagalog, lada panjang in Malay/Indonesian), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have evolved from gulay na may lada, another Bicolano dish which is nowadays also presented as one of the many variants of Bicol Express.


One of the favorite variants for Bicol Express are sea foods that include tahong, alimango (crabs) and hipon (shrimp). Others would also use pork meat. But since seafoods are expensive, medium sized tahong and hipon will do.


Preparing this one follows the usual ginataan dish. Recipe include gata (coconut milk) spices like luya (ginger) and sili (chili), garlic,onion, and salt. Take note, since this is Bicol Express, it should be a sizzler. So choose chili that explodes in the mouth.Sometimes, seafoods are first sautéed  garlic, ginger and onion, followed by the pouring of coconut milk. Others may choose have them all in one batch until it simmer. Also, they may also be pina-iga or with sabaw.


What ever and however Bicol Express is prepared, it doesn't matter. Just make sure it's one hot sizzling bite.


(Thanks to ours friends in Brgy. Coliat 1 for serving us with this during one of my visits in the place.)