I’ve expressed last time that everyday should be a celebration of love. Never fail to celebrate love with all the people who mattered to you. Bryan and I has this tradition of trying out new things and dining out. This time, we tried the new Lokal grill and seafood at Coralles Avenue. Simple dinner it was but truly amazing.

For those who loves seafoods like me, hurray! We found a great house of seafoods at Lokal. They offer varieties of seafoods to grill if you choose them to from fish like tanigue to squids to shrimps, name it and they have it. You can opt to order from their menus that has this irresistible taste. Like these servings we ordered:

Chop suey is an all time favorite

Bryan’s most awaited part of dinner as he bluntly told me is the Tempura kare kare, compose of calamares, squid and some veggies.

We became full the minute we devour these bowls of tasty foods.

Take a look at how large this shrimp is compared to the usual size.

Healthy and satisfaction guaranteed, that’s what I can say about their servings.

Plus their place gives a relaxing ambiance.

a view from our seat

yours truly..	Thank you baby for making me smile

During my stay in Iligan City, my friends and I spent some time at Tita Fannies Chicken and Liempo Haus. It is well known and is very affordable specially to us students who have a very tight budget. That’s why when I heard that Tita Fannies is opening a new branch here in Cagayan de Oro City, I swore to myself to visit it oftentimes. It is conveniently located at Coralles Street, a distant  from Cogon. Their business opened last September 2008 here in CdO.

We chose Tita Fannies to spend our dinner with. It was still early that time for dinner, I think its 5:00 in the afternoon. Obviously customers are still few and the restaurant is not yet busy.

Meet my new found friend, flowerhorn fish. It knows how to pose and confident in the camera. I really had fun looking at it.

On our table was Bryan’s sizzling liempo and calamares. I had to convince him that Tita Fannies liempo is the best when we had our first dinner at the said restaurant last year. After one year, liempo is still present at the table whenever we dine there.

I prefer Calamares dipped with soy sauce rather than the mayonnaise they served. And I removed the bread crumbs before eating. Taste more delicious to me

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)
• Salt
• Pepper

Cooking Instructions:

· 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