Food-venturesph: Food Ventures in Cavite - "Merienda" by Vergel Paule

One time a chubby grade school student was asked: “What’s your favourite subject in school?” And the kid jokingly answered: “Recess!!!”

Personally, I can say that I can see myself relate to what kid was thinking when I was young. Aside from a chance to play outside class, having snacks during recess was indeed a favourite deed of mine which up to now is a “subject” I am still happily doing even now in my graduate school class.

Whether it’s a bite size cake snack that I bought from the canteen to just about plain asking food from my fellow colleague in our evening class, having snacks throughout the day is definite a must meal for me.

Merienda is a term used to call this light in-between meal and is likened to the European tea time which consists of tea or coffee and backed snacks accompanied with honey, butter or fruit preserves.

Refering toWikipedia, the Filipino merienda consists of having light meals in the morning as a second breakfast and in the afternoon. There is even a light snack in the early evening called as the merienda cena and if I could personally add, midnight snacks which may complement evening movie watches or tv series marathon.

Throughout different places in the Philippines, versions of each of its own special merienda have evolved using either local ingredients or special recipes created and passed on through generations. One of the popular snacks and snack venues I would like to share are in Cavite’s famous merienda in local fastfood and established restaurants:

BC2 Original Digman Halo-Halo Reg. Phil. Pat. Off. and Original Digman Halo-Halo and Home Made Siopao
Town’s Delight Lihim ni Lola
Asiong’s Pansit Pusit

The Original Digman Halo-Halo (Talk of the Town) and Original Digman Halo-Halo and Home Made Siopao are two stores both located within barangay Digman in Bacoor.

Both stores that claim and still dispute to have the “original” halo-halo recipe and both have the same distinct famous Digman halo-halo taste (in my opinion) which separates them from what you get in your regular resto.

While both store have actually the same ingredients, what makes the Diman halo-halo different from the rest of the halo-halo out there? Both have what they call the “sandosenang” or one dozen ingredients (actually more than 12) that truly makes their halo-halo the combination of colourful flavours that is worthy to be called supreme. (BAM!)

The ingredients:

1. Gulaman
2. Saging (Banana)
3. White Beans
4. Halayang Ube
5. Garbanzos
6. Red Monggo Beans
7. Leche Flan
8. Macapuno
9. Sago
10. Nata de Coco
11. Kaong
12. Milk
13. Pinipig (Rice Crisps)
14. Ice
15. Ice Cream
16. Sugar

In my opinion:

While the stories from both Digman stores seem true and prove to claim to have the original recipe (although one has the patent document to dispute all claims), the confusion it creates is none compared to positive combination of flavours the amazing treat creates in your head once you’ve tried it….

Cost per halo-halo is only at Php50. No problem in terms of locating both stores as they are very close to each other. All that matters now is that which one you’d like to try first.

Lihim ni Lola is a treat originating from Town’s Delight created by the business owner’s matriarch Mrs. Cecilia del Rosario Pacumio.

Merely looking at it often creates the first impression an ordinary violet rice pudding.

But true to its name, inside the rice pudding is a specially concocted sweet filling said to be composed of chico and mango secretly hidden inside waiting to be discovered once you dig into it. (You really have to try this!)

Cost per bilao of this special Cavite delicacy is at Php450.

Fortunately, finding Lihim ni Lola can easily be located and purchased in Republic of Cavite. A restaurant housed in a structure that resembles the iconic Aguinaldo residence in Cavite, Republic of Cavite is conveniently located in this map provided below:

Asiong’s Pansit Pusit or Pansit de Choca or Choku, which also means squid, is a different take on the usual pansit bihon that we know. What makes this pansit a unique Caviteño specialty is the use of squid ink and the use of kamias to give it a bit of sour flavour.

This type of pansit was said to have been reincarnated by Sonny Lua, manager of the famous Asiong’s Carinderia and Café located in Paterno Street Caridad Cavite City

Almost said to have been lost in the food history in Cavite, Sonny experimented on this dish one evening with writer Ige Ramos who then was craving for it. Since the time he served Pansit Pusit in his carinderia, costumers coming from Pampangga, Laguna and Manila started to flock his restaurant eager to taste his unique black inked pansit.

Topped with minced kinchay, chicharon, squid ring and tentacle slices, more than being just a merienda it can be a complete meal substitute.

Asiong’s Pansit Pusit is truly a heritage cuisine worthy of being one merienda that is a distinct Caviteño dish that would satisfy both your palate and empty stomach. You can locate their famous carinderia through the map below.

Supporting references:

Eat To Your Heart's Content : Deliriously Delicious Dining Discoveries: CAVITE CUISINE – TAMALES

The Cavite Traveller: Food

Eat To Your Heart's Content : Deliriously Delicious Dining Discoveries: CAVITE DELICACIES

Digman’s Halo-Halo in Bacoor, Cavite

Popular Pasalubongs from Cavite

Sample Cavite delicacies, from ‘tamales’ to ‘pancit pusit’ | Inquirer Lifestyle

Cavite's Local World Cuisine | Eastgate Publishing

cavite province - Google Search

Municipalities of the Philippines - Wikipedia, the free encyclopedia

Sample the Best of Cavite Cuisine (and History) at Republic of CaviteFoodiestation

Asiong's Carinderia: Why it still is the pride of Cavite City | Lifestyle | GMA News Online