Comments on: Pampanga cuisine in Manila http://dessertcomesfirst.com/archives/279/ An obsession with dessert and other unabashed opinions of a food writer Wed, 08 Feb 2012 16:59:57 +0000 hourly 1 By: angeles city pages http://dessertcomesfirst.com/archives/279/comment-page-1/#comment-31954 angeles city pages Wed, 12 Oct 2011 07:28:30 +0000 http://www.dessertcomesfirst.com/?p=279#comment-31954 Tibok tibok is one of my favorite! Sarap nyan! Tibok tibok is one of my favorite! Sarap nyan!

]]> By: Pampanga Directory http://dessertcomesfirst.com/archives/279/comment-page-1/#comment-21009 Pampanga Directory Fri, 06 Aug 2010 07:34:51 +0000 http://www.dessertcomesfirst.com/?p=279#comment-21009 Welcome to http://pampangadirectory.net/ In this portal, you can find Pampanga local news, province guides, business categories, sports media, society issues,buy and sell products, services, people, tourist destinations, personals and online community Welcome to http://pampangadirectory.net/ In this portal, you can find Pampanga local news, province guides, business categories, sports media, society issues,buy and sell products, services, people, tourist destinations, personals and online community

]]> By: Anonymous http://dessertcomesfirst.com/archives/279/comment-page-1/#comment-1373 Anonymous Tue, 08 Aug 2006 02:57:00 +0000 http://www.dessertcomesfirst.com/?p=279#comment-1373 do you have recipe for tapang kalabaw, i don't know if that's the same one, when cooked, the meat just fall apart like corned beef textur and it's kinda sour. do you have recipe for tapang kalabaw, i don’t know if that’s the same one, when cooked, the meat just fall apart like corned beef textur and it’s kinda sour.

]]> By: Anonymous http://dessertcomesfirst.com/archives/279/comment-page-1/#comment-1374 Anonymous Sat, 24 Dec 2005 17:49:00 +0000 http://www.dessertcomesfirst.com/?p=279#comment-1374 Hi!!<BR/>I thought u have the recipe for Tibok-Tibok, I just love this Kapangpangan thing. Anyway...YOU guys ahve a GREAT day.<BR/><BR/>Jaycee Hi!!
I thought u have the recipe for Tibok-Tibok, I just love this Kapangpangan thing. Anyway…YOU guys ahve a GREAT day.

Jaycee

]]> By: tin http://dessertcomesfirst.com/archives/279/comment-page-1/#comment-1375 tin Fri, 02 Dec 2005 03:06:00 +0000 http://www.dessertcomesfirst.com/?p=279#comment-1375 hi. i got to your site when i googled everybody's cafe. hope you don't mind, i linked your post to mine. :)<BR/><BR/>btw, you have a very interesting site here.<BR/><BR/>tin :) hi. i got to your site when i googled everybody’s cafe. hope you don’t mind, i linked your post to mine. :)

btw, you have a very interesting site here.

tin :)

]]> By: Lori http://dessertcomesfirst.com/archives/279/comment-page-1/#comment-1376 Lori Tue, 05 Jul 2005 06:46:00 +0000 http://www.dessertcomesfirst.com/?p=279#comment-1376 <B>Garch-</B>!<BR/><BR/><I>"...sa bawat tibok ng puso."</I> -- With every beat of the heart. I like that! Nowonder. One taste of this white wonder and you'll fall in love.<BR/><BR/>lori Garch-!

“…sa bawat tibok ng puso.” — With every beat of the heart. I like that! Nowonder. One taste of this white wonder and you’ll fall in love.

lori

]]> By: Garch http://dessertcomesfirst.com/archives/279/comment-page-1/#comment-1377 Garch Tue, 05 Jul 2005 02:14:00 +0000 http://www.dessertcomesfirst.com/?p=279#comment-1377 Loooove, Everybody's Cafe. One thing Pette can do, though, to increase covers is to spruce up the place. I haven't been there in years but I do recall the place looking more than a little tired. You know how people are, give them a bit of eye candy. Also, the resturant's not that ideally located - could be another factor. But the food's amazing. The morcon's amazing pero it's pretty mahal. The story behind tibok-tibok getting its name is that it is so gelatinously fragile (I am taking more than a few liberties with the English language here)that it quivers with every heartbeat or "sa bawat tibok ng puso."<BR/><BR/>Garch Loooove, Everybody’s Cafe. One thing Pette can do, though, to increase covers is to spruce up the place. I haven’t been there in years but I do recall the place looking more than a little tired. You know how people are, give them a bit of eye candy. Also, the resturant’s not that ideally located – could be another factor. But the food’s amazing. The morcon’s amazing pero it’s pretty mahal. The story behind tibok-tibok getting its name is that it is so gelatinously fragile (I am taking more than a few liberties with the English language here)that it quivers with every heartbeat or “sa bawat tibok ng puso.”

Garch

]]> By: Anonymous http://dessertcomesfirst.com/archives/279/comment-page-1/#comment-1378 Anonymous Wed, 25 May 2005 09:15:00 +0000 http://www.dessertcomesfirst.com/?p=279#comment-1378 Sarrrraaaaaap! (drool worthy pictures and text : ) Hey, your photography improved! -K Sarrrraaaaaap! (drool worthy pictures and text : ) Hey, your photography improved! -K

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