Described as the last frontier, Palawan is dedicated to eco-tourism with stunning subterranean caves, unexplored dive sites, unspoiled beaches and verdant tropical jungles for trekkers.

Puerto Azul
Cavite

Opened in 1980, Puerto Azul is one of the country's tourism showcases. It has an impressive resort, and country club complex sprawling along seven coves with gray sand beaches. The resort also has a Gary Player championship golf course. (Above photo) Jet-skis and sailboats are just a few of the seacrafts that litter the seas of Palikpikan Beach.

Ginataang Suso'(Snail)

It's been almost 20 years since the time I ate Ginataang Suso' (Snails cooked in Coconut Milk). I never tried to cook this kind of exotic food so I asked my Aunt to cook it for me since she's really good with food that cooked with coconut milk.
If you'd like to try this great tasting dish, follow the instructions below:
Ingredients and cooking procedure after the jump.
Ingredients:
* 1 Kilo of Snail (Suso)
* 1 kilo of shredded coconut
* 1/2 clove of Garlic
* 1 big Onion sliced
* 2 Tbsp. of Ginger strips
* 2 Tbsp. of Shrimp Paste
* 1 medium sized Green Papaya
* Moringa or Malunggay Leaves
* 2 Tbsp. of Fish Sauce or according to your taste.
* Hot chilli
Cooking procedure:
1. To extract the coconut milk, pour about 2 cups of water on a one kilo of shredded coconut.
2. On a caserole, put coconut mikl, with the other ingredients such as garlic, ginger, onion, shrimp paste, fish sauce or salt and bring to a boil until the coconut milk become thick.
3. When boiling pour the snails and boil again.
4. Next step is to add the papaya and moringa/malunggay leaves,
5. If you like it hot, put few chopped hot chilli. Don't overcooked the Papaya.
Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.
Tips: On how to eat the snails. Get a toothpick to take out the content of the snail. You can also use a fork.

Chicken Afritada

Chicken Afritada is a type of Stew that was adapted by Filipinos from the Spanish.
Recipe and cooking procedure after the jump.
Ingredients:
* 1 kilo of Chicken
* ½ kilo potatoes (peeled and quartered)
* 1 small head of garlic (minced)
* 1 big onion (diced)
* 1 red bell pepper (quartered)
* 1 green bell pepper (quartered)
* 1 cup of green peas
* 1 cup of carrots (cut diagonally)
* 2 cups chicken stock or chicken cubes
* 1 cup tomato sauce
* Breadcrumbs
* Salt & Pepper
* Corn Oil
Cooking Procedure:
1. In a casserole, fry chicken until slightly brown and set aside.
2. Sauté garlic and onion.
3. Pour in the stock/cubes and tomato sauce.
4. Bring to a boil and add in chicken.
5. Simmer until chicken is cooked.
6. Add in potatoes, simmer it until it's tender.
7. Add in bell pepper and season with salt & pepper.
8. Add in breadcrumbs and thicken sauce.
9. Serve hot.
Healthy advice: If you'd like to avoid intake of bad cholesterol, remove the skin of the chicken.

Laing w/ Shrimps

Laing is a Filipino dish native to Bicol. It is a spicy and creamy dish of taro leaves (which give the dish a rough feeling), pork or shrimps, and chili peppers cooked in coconut milk.
Ingredients and cooking procedure after the jump.
Ingredients:
* 3 cups shredded Gabi leaves (Taro), dried under the sun
* 1 1/2 cups of coconut milk
* 1 piece of onion
* 1/2 clove of garlick
* Piece of Ginger
* 1/4 kilo of Shrimps
* 2 tbsp. of Bagoong (Shrimp Paste)
Cooking procedure:
1. In a saucepan, cook the garlic, ginger, onion, bagoong, gabi leaves, and coconut milk together. Add Sili if desired.
2. Allow to boil if the coconut milk is almost drying out, and looks oily.
3. Lower the heat, and when the coconut milk is creamy on top of the vegetables, remove from the fire and serve.
Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.