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We didn’t want to go up to Tagaytay from Cavite just to eat because we were afraid to get caught in the weekend traffic there. With all the new establishments, restaurants, and the thousands of condo units that would be finished in no time at all, I could not imagine how chaotic traffic would be like along the narrow Aguinaldo Hway in the heart of Tagaytay.
We headed down Sta. Rosa Road and we ended up in Rose & Grace.
I like to be able to taste the ginger in the Bulalo. Meat is naturally malansa. To minimize eating the unhealthy stuff from the meat, scoop the brown stuff that floats when you are boiling the stock. Keep doing it until there’s almost no more. No need to put lots of gulay if you are budgeting. All you need is the beef shank plus lots of ginger, patis and black pepper.
I like my adobong pusit with lots of ginger because it takes away the lansa. Squid becomes rubbery and hard when overcooked. After sauteeing the garlic, onions and ginger, dump the sliced squid and mix for about 15 sec0nds. Squid cooks very fast. Scoop the squid immediately in a separate container and set aside. Keep simmering the onions, garlic, ginger, water, toyo, pepper, until you achieve the right consistency. Season to taste. Be sure you are already happy with the taste before you put back the squid and mix it. If you like spicy food, you may add green sili. Sprinkle the top with sliced spring onions for some color before serving.
The secret in this dish is to put lots of ginger and make sure you buy live tilapia.
