The rice cakes have been an all-time favorite snack of every Filipino.  My childhood memories reminds me of an ordinary day where right after lunch time, we were obliged to take a short nap, then an afternoon merienda comes next – served with varied kakanins (rice cakes)

On this day at San Fernando, Pampanga, with a stomach still trying to digest the gastronomic delights offered sans the short nap, an afternoon snack stopover was on its way.  This time, we were in one of the famed restaurant chains of rice cakes – Susie’s Cuisine.

As soon as we entered, in my mind, I had hesitations of calling it a restaurant actually, as pasalubongs for sale were on display at a corner adjacent to the doorstep.  This appears a large pasalubong area.  But hearing a lot of reviews and comments on the sumptuous rice cakes and other dishes it offers, I am certain there is more to the unassuming interiors of a casual restaurant.

As soon as we were seated, pancit luglug or palabok (PhP60.00) and maja blanca known as tibok tibok (PhP22.00 per slice) were served. The buko pandan juice was a perfect match for the meals served.  Whilst complaining of a full stomach, meal was just irresistible that I finished it with a clean plate.  Really, actions speak louder than words, don’t you think?

I can still recall the taste of Susie Cuisine’s version of pancit luglug.  This noodle dish served with an array of seafood garnish, spring onions, hard-boiled egg in thick noodles is indeed mouthwatering.  I am uncertain if there’s a difference between pancit luglug and palabok, I call them palabok anyway, unless someone educates me.

When I was young growing up in the province, I had fond memories of my mom preparing maja blanca for us and a friend of mine who likes to prepare and bring her specialty dish during parties, of a variation of maja blanca named squash maja.  It was an instant favorite.  In fact, even during fiestas, it has become a staple Filipino dessert.  I liked it when served hot though.

Tibok tibok is a coconut pudding version of Pampanga topped with latik.  The taste reminded me of our home’s version as well.  It was so soft and tasty that had I not eaten much prior to visiting Susie’s cuisine, I could have ordered more.

It’s been months or even a year I suppose when I last tasted pancit palabok and maja blanca, which makes this trip even more memorable as I am after all at the Culinary Capital of the Philippines.  These versions of dishes are just two of the favorites from Susie’s Cuisine and there’s much to discover on why the best rice cakes of Pampanga is claimed to be served here.

You May Also Like