PPC-Palawan... Off my bucket list! (Part 1 of 3)

One perk of having retired early, while one is still fit is, to travel and explore new places.  Thanks to my ever generous firstborn who came home for a short vacation for her son's graduation and 12th birthday celebration who made me tick Puerto Princesa off my bucket list.

Right on the birthday of my grandson, the three of us, my daughter, grandson and myself flew to Puerto Princesa, Palawan for a 3 days, 2 nights adventure (April 10-12, 2012).

To begin the journey, we took our car from Los Baños, driven by my youngest daughter who happened to be flying back to her work base in Gensan on the same morning, proceeded to "Park 'n Fly" and after a brief registration and car inspection, they took us to NAIA T3 aboard the company service van .  We opted to "Park 'n Fly" for economy and convenience.

My firstborn, youngest and grandson at NAIA T3 prior to our flights

This trip of ours was kinda special, because it was the first time to do all our travel and tour arrangements by my old self, online! My daughter left it all in my hands... and I myself was surprised that I managed pretty well!

After packing all our travel essentials - beach wear, aqua shoes, snorkel apparatus, clothes, sunblock, mosquito repellant, etc.,  we flew via Airphil at P2,914 RT/pax inclusive of insurance. I also booked online our hotel, Deep Forest Garden Inn, inclusive of both ways airport transfers and Tourister's (sister company of the hotel) Underground River (with lunch), Honda Bay island hopping (with lunch) and City tours at P4,800/pax.  Why Deep Forest? It was the only one among the few hotels who responded promptly to my query, reasonable rates, accepts credit card, in-house touring services and has a swimming pool, as requested by the birthday boy :)

Birthday boy checking the wi-fi connection of the hotel upon arrival

The hotel also showcases the owner's (a sculptor) wood art pieces.

Having taken the first flight out (7:30 AM) of Airphil, we arrived in Puerto Princesa before 9 AM and was fetched by the hotel van. The hotel crew and staff were very cordial and accommodating that they instantly prepared the room for our use, much earlier than the usual policy check in time.  

We started Day 1, of our adventure after a morning rest, with lunch at the hotel then City tour the whole afternoon.

My grilled tuna lunch at the hotel resto, yum!

Day 1  Puerto Princesa City Tour- we visited the city Baywalk, Iwahig Penal Colony, Baker's Hill, Crocodile Farm, Plaza Cuartel and Binuatan weaving center.

 A 3 year old croc raised for its leather

 The very old Recreation Hall at the Iwahig Penal Colony 

where inmates entertained us with a dance number

 Interesting garden ideas at the Baker's Hill where best tasting hopia are sold :)

Floating flower arrangement

 Baywalk view

(to be continued)

Comfort food

"Lomo" (pork tenderloin in gingery soup with misua noodles) my comfort, aka, "cheat" food this rainy morning... 

Way back in my youth in our home province, my Tatay get the chance to cook this dish, only when we butcher a home raised pig to help defray tuition fees of my older siblings, for town fiesta celebrations or special family occasions. 


Because, unlike these days when lomo or tenderloin can be bought anytime from the supermarket, back then, meat sellers/butchers keep this prized meat part for family consumption only. 


Recipe is as follows:


Ingredients:


1 pc pork tenderloin, sliced into strips
1/3 cup, fresh pork liver strips
2 cloves garlic, chopped
1 small onion, chopped
1 thumb size, ginger, pound and sliced into strips
1/2 cube pork bouillon
3 cups water
1 tbsp vegetable oil
1 pack Misua
2 tbsp fish sauce
chopped spring onion for garnishing
salt and pepper to taste


Directions:
1.  Saute garlic, onions and ginger in oil.
2.  Add pork tenderloin, saute well, till almost cooked.
3.  Add fish sauce and saute more.
4.  Add in the liver, saute till brown.
5.  Add in the water and pork cube, let boil.
6.  Then add the misua, cook a minute or 2.
7.  Season with salt and pepper to taste.
8.  Garnish with chopped spring onion and  serve hot.


Enjoy!