What's new @ Alejandro's

CEBU, Philippines - For starters, they have a change of venue. They are now right smack at center of the Century Plaza Commercial Complex. That's at the side of St. Theresa's College along Juana Osmena St. Better parking and bigger place for diners. They even have a small function room.

Since Alejandro's Filipino Resto is the "Home of the Best Crispy Pata in Town," the restaurant still pulls in the regulars with its crunchy hock, as well as the Alejandro's Fried Chicken. I had these staples when I dined on camera a couple of months ago for RCTV. Their secret is the crispy skin of the pork hock with juicy and tender meat under it; while the fried chicken is simply deep fried with nary an herb nor spice to detract from the goodness of the main ingredient - the native chicken!

About their Crispy Sisig, what can I say? It's actually your usual "mascara," otherwise known as pork's head skin. However, Alejandro's most probably blanches it before mincing it and pan-fries it into a dry, crisp finish, along with some onions and capsicum; of course, enhanced by their secret gravy. Once you put a spoonful into your mouth, you are a fan forever — never mind health considerations! Oh, they spurt mayonnaise over this sizzling dish as a surprise pairing of tastes.

Let me backtrack to the soup – Sinigang na Pasayan – it is really a comfort food and filled with healthy kangkong leaves along with a fresh catch of huge shrimps, so sweet and plump.

Can you imagine Sisig Rice? At first, I was overwhelmed but was won over when I had my first taste of its unique flavor. You have to try it and judge for yourself! Then there was the Sizzling Squid, the properly prepared (cooked just so!) Pinakbet as our veggie dish, the equally scrumptious Sizzling Bangus and a plateful of their all-time best seller Baked Scallops.

Malou and Alejandro Yap are taking a backseat as they allow their creative son Alexis full management control of the family business. Somehow, it is a heartwarming realization that one's entrepreneurial undertaking is now given a boost and continuity by the next generation .

Baked Scallops al Alexis

Scallops on a half shell

Butter

Quickmelt Cheese

Garlic

1) Rinse scallops thoroughly.

2) Put half a teaspoon of butter on each scallop.

3) Sprinkle as much grated quickmelt cheese as desired.

4) Top it with a pinch of minced garlic sautéed to golden brown.

5) Salt, to taste.

6) Put in the microwave oven for about 12 mins. or until cheese is melted and toasted on the edges.

7) Serve immediately. (FREEMAN)