Opol has spectacular line-ups of restaurants along the beach. Panagatan is one of those. It is located nearby the beach but along the high-way, nice spot isn’t it? It’s almost a 30min drive from Cagayan de Oro City.
Panagatan is a great escape from this hassle and bustle city life. The scene is splendor and the air moving your hair while you enjoy your dinner is priceless. Smooth waves of the sea are heard and being illuminated by the moon, just perfect for relaxing and it’s like seeing a Monet’s valuable painting. (Attempting to be poetic here) Lights are busy twinkling adding beauty and enthusiasm in the place. It tells us that December is finally here, a time of celebration and a time for peace. Just lovely!
Since it’s a seafood restaurant, we basically ordered foods from the sea literally speaking. Lol! We have their Tinolang Tanigue that taste like home since I can only sip some soup at home
Calamares, a Filipino dish was also on our table. I was just curious how it is being made so here are the steps to do together with the ingredients.
- 1 kg medium sized Squid
- 2 egg whites
- 1 cup plain (all-purpose) flour
- 1 cup oil
- Juice of 5 calamansi (lime)
· Clean the Squid, remove the head, ink sacs and tentacles discarded, outer purple skin peeled off and do not cut squid open.
· Slice squid into ½ inch rings. Marinate in calamansi juice for about 25 minutes.
· Dip squid rings in egg whites, then dredge in flour.
· Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough.
· Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
· Serve with Garlic Mayonnaise Dip as an appetizer.
Bryan and I can’t resist to take some pics at the place. We make use of the lights as our backgrounds.
I suggest you pay a visit at the place