As I'm typing this, it's raining cats and dogs which just makes this post more apt! It's no secret I love Samgyupsal but I don't think I've mentioned how I'm also in love with hotpot and shabu-shabu! We all know the weather hasn't been that kind to us lately giving us a lot of gloomy mornings and rainy evenings, and while it makes it even more difficult for most to get up and go on with the dailies, I personally enjoy it because then I get to have soup hah! I mean, I know it's a small thing but enjoying soup in a tropical country can really be quite tedious because who would want soup in the sweltering heat, right? Definitely not me. But anyway, I talked about loving the rain extensively because my next discovery was a product of that. 

One rainy day in Malolos, Bulacan of course my typical self was craving for samgyupsal. A quick google search led me to 1970 Korean Grill and Shabu-Shabu and shabu-shabu + samgyup sign me up! Initially I was a bit confused about the difference between hotpot and shabu-shabu and this is what I came up with : Hot pot is cooked in shallow iron pots with sake, mirin, soy, and sugar. The one-dish meal frequently features ingredients dipped in beaten raw eggs prior to cooking. Shabu-shabu features a different cooking style, which is the main difference between the two cuisines. All thinly-sliced ingredients are swished around the pot — the phrase ”shabu-shabu” actually translates to “swish-swish.” (via)

Studying in UP opened my eyes to the different ethno-lingustic sub-groups we have here in the Philippines. Not only was I made aware of the sun-culture but I was also introduced into the wonderful world of regional food. Having had most of my education in Baguio, I embraced the amazing diversity with Cordilleran food and along side it the fascination for Northern food came along. One dish in particular that has caught my eye through the years is Pancit Batil Patung--which I always see on one of my friends from Tuguegarao. It seems tedious to eat with all the additional ingredients but at the same time looks amazingly sumptuous too.

Pancit Batil Patung is an unusual noodle dish with a sauce based on soy and "cara-beef" beef broth. It is served with two piquant side dishes: a cup of egg-drop soup made with the same cara-beef broth; and a dish of chopped onions, vinegar or calamansi, chili peppers and soy sauce. The noodles are usually wheat-based and are topped with ground cara-beef, pork liver, mung bean sprouts, and poached egg from whence the name batil patong, literally "scrambled and placed on top" is thought to be derived. Sometimes, other vegetables, crushed pork-rind cracklings or chorizo are also added on top. Soup was served separately.(via wiki)

THE PLACE

Well technically I didn't visit the actual restaurant since I ordered via Zomato, and yes, Zomato now delivers! Anyway as mentioned. I have been craving for this even if I haven't tasted it yet so I took advantage of Zomato's delivery. No minimum order and no delivery fees, I think that's a steal. I was supposed to order via FoodPanda but for some odd reason they didn'thave this available on their selection just like Grab food but Zomato did. 

Pancit Center is the name of the place I ordered from. They have a huge variety of pancit from different regions. From Pancit Cabagan to Pancit Pusit, name it and they probably have it. I asked my friends from Instagram for recos and this place came highly recommended hence it being my first choice. 

THE FOOD

Okay so I've never tasted this dish before but I researched how it should be eaten thoroughly. I watched several videos and also asked some of my friends. I came prepared with my beef broth and calamansi, soy sauce and onions on the side. I had my first bite and--it felt underwhelming. I received such high praises for this dish which is why I question, it can't be this underwhelming? It was salty even when I added the dip with soy and calamansi. I tried eating a lot of onions to balance the taste but it just wasn't making the cut. And while I still believe that Pancit batil patung is an extemely sumptuous dish, I don't think Pancit Center is the best plaee to have it. 

Would I be back? Probably to try their other regional pancit offerings but not for their pancit batil patung. Something was just missing. Either I try it in Tuguegarao or one of these carinderias that my friends from the north actually swear by. Have you tried Pancit Batil Patung? How is it really supposed to taste??

Ever since I started taking care of my skin, masking has been one of those tedious steps I thoroughly enjoyed adding to my already cramped routine. I know it can get messy, I know it can get tiring but really, it's one of the easiest ways to always make sure your skin is hydrated, moisturized and detoxified with some effects being visible right after! And while I have used a ton of masks for my face, I do have a set that I consider the cream of the crop. 

On today's post we're going to be talking about the masks that have worked on my oily and sensitive skin. I'm also extremely acne-prone and I swear by the masks I'll be mentioning on this post. Let's begin!

1. Althea Milk Peel Cream Mask

I got this product from a PR package sent by Althea Korea when they launched their own skin care line. I was a bit skeptical at first because its claims of micro peeling didn't really appeal to me but after using it several times, I saw how the micro peeling was so effective in rejuvenating my damaged skin. It took care of my rough patches and discoloration and the peeling wasn't even obvious!