Ozamiz Trip Part 3: Kaon Na Ta!

It is normal for a foodie to go offroad when it comes to food hunting.  Besides eating the regular offering you see in restaurants, you then try out those being offered located either in the nooks and crannies of the city or those in really old nearly forgotten establishments.  Such was the case during my stay in Ozamiz.

Php 2 per stick pork barbecue

One food item that is a must to try is the Php 2 worth a piece of pork barbecue.  You will find it nearly everywhere in Ozamiz but the best tasting and consistent in terms of meat softness can only be found at Aguada.  Look for Johann’s Grill and Restaurant or simply Johann’s Cuisine.  Located right besides Adriana’s Pension House, this hole in the wall type of establishment may be small in size compared to its neighboring food place but people do go here for its food.  Johann’s barbecue is so tasty that going through a handful of this barbecue is such a breeze.  One stick of pork barbecue is a good bite and a half or one if you are a biter indeed.  It is soft, juicy, and flavored right.  You can order a barbecue bouquet and simply munch on it a stick at a time.

The kilawin in Ozamiz is far different from what is common in Manila. Not because of the fish. Not because of the how it is served.  It is how it is made.  Kilawin as we know it is fish meat cooked in vinegar and then seasoned to taste with onions, salt and pepper.  Theirs is cooked not 100% with vinegar but with biasong, this local lime is so rich in flavor that you will enjoy eating each dish you get to encounter with this fruit as an ingredient.

The slices that you see is biasong

The dragon fruit of Ozamiz is far different from what we are familiar with in the north.  Instead of a milky white interior, what you have is rich magenta like color of the meat.  Unlike its northern counterpart, the dragon fruit of the south is much juicier, thus richer in flavor.  During harvest season, this fruit literally covers the street by those who peddle it.

Kinny's Torta

I have tasted the torta of Cebu. When compared to the torta creation of Kinny’s Bakeshop, man doesn’t it goes down in shame.  This local pastry version of the south is so soft that is comparable to a nicely made chiffon.  It has a springy top, meaning it has the right air inside and was cooked at the right temperature.  It is not that sweet or sticky to the hand.  You have to find and try this torta creation of Kinny’s Bakeshop in Ozamiz.  Kinny’s Bakeshop is along Kaamino St, across China Bank.  You know they are good for their morning pandesal goes poof before the clock hits 7.

Kinny's Pandesal

 

Remy's Francis/Frances

Speaking of pandesal, did you know that in Ozamiz, they have what they call the Father of Pandesal?  Yes they do and they call it Francis or Frances!  This bread creation is daunting in size but when you get to sink your teeth into it, you would understand why it is related to the pandesal.  The size of this bread creation is about ¾ of a regular hotdog bun and it is priced at Php5 a piece.  There are two local and old bakeshops in Ozamiz that makes good version of this bread; Kinny’s Bakeshop is one and the other is Remy’s Bakeshop (located near the public market).  Old they may be but they sure do know their bread craft.

Two kakanin which I have “discovered” by chance were kiping and their version of a bbq’d saba.  It was a worthy discovery!

It was a Saturday morning, I along with a friend, decided to feel the morning rays of Ozamiz.  So we were seated outside the café which was part of the pension house where we were staying when I saw a middle aged lady carrying a big tub on her head.  The tub was covered in plastic and there was something in it that she was peddling.  She passed by our spot when curiosity as to what she has truly bit me and I have to call her back.  That was my first meeting with kiping. Initially I thought it was called tipig, then a companion corrected me and it was tupig, then our local host told us that it is kiping.  This thin flat crispy snack is made out of kamoteng kahoy finely grounded then dried before being cooked.  When served to you, they will pour in syrup made from latik.  A must try! This is one light snack that you can also share with a friend.

Barbecued (bbq’d) saba is common in the area of Quezon and in some parts of Laguna.  The version that I have encountered in Ozamiz is similar and different at the same time.  This bbq’d saba experience was made when I took a trip to the spring pool of Regina’s.  Similar because the saba is pierced by a stick then grilled.  Different because what happens after grilling is something that will either boggle your logical mind or make your foodie side try it out.  After stating your interest of purchasing a stick of saba (2pcs per stick), they will still grill it a bit and then brush margarine on it.  That margarine will serve as an adhesive to the white sugar that they will roll or sprinkle on your saba.  Another purpose of the margarine is to give added juice to the fruit since it is not the nearly ripe type that they use.  Take a bite and you will have the crunch from the sugar granules, the taste of the saba and that slight mix flavor of saba and margarine.  It is a good snack for Php 5 a stick.

Common this may be but when you get to taste it, you would say it is different!  The soy and pearls are same to the one we have here in the greater metro.  It is the syrup that is different; it is made of latik.  You taste that latik flavor once you take your first sip and make that breakfast treat a truly South. True to say that the syrup truly makes or breaks a taho.

One thing that captured my taste bud and brought back good memories was the viands served at Johann’s.  Their version of bolinao and humba are similar to the one that I grew up with that it simply brings back good memories.  Bolinao are your fresh anchovies, floured and then fried till crunchy; good for munching or as a viand.  I have tasted humba that was made by a kapampangan, a bicolana and even by a tubong Manileno but nothing beats the one with a thick sauce and tender meat served still at Johann’s.  Because my father is Visayan, somehow the humba I grew-up too is similar to the one in Ozamiz.  Good food, good memories!  By the way, the kinilaw that I mentioned earlier is also found at Johann’s Grill / Johann’s Cuisine – located at Aguada, besides Adriana’s Pension House.

Bolinao

Humba

There are other food establishments worth mentioning in Ozamiz but they deserve to be posted separately.  For now, I hope you get to salivate and enjoy some food goodies I found in this quiet but dynamic place called Ozamiz.