Creative ways to cook ‘adlai’—from ‘polvoron’ to paella

  I first met Victor Barangan when he was executive chef at Waterfront Insular Hotel Davao. I was enthralled by his cooking. His creations are pleasing to the eye and to the palate. What he brings to the table is borne of his pure and sometimes wild imagination. I will never forget his kinilaw. The day I visited, he served two kinds: malasugi and blue marlin, both prepared with biyasong (a local type of citrus), fried dried squid with a splash of tuba vinegar. He tied it together with pomelo segments, red onion, ginger and red chili. In this column, a few years ago, I featured his Crocodillio, croc ribs with civet barbecue sauce, served with pineapple annatto rice...Keep on reading: Creative ways to cook ‘adlai’—from ‘polvoron’ to paella

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