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Found this somewhere in the Malindang Range. It's some kind of citrus, but I don't know which kind.There's only one spec...
30/05/2026

Found this somewhere in the Malindang Range. It's some kind of citrus, but I don't know which kind.

There's only one specimen, sold to me for ₱15. The seller simply called this "aslom," which means "sour." I asked some of the vendors near Pidua'an Falls, a few kilometers nearby, and one of them called it "aslom" and "ugbok."

It looks like a small pomelo, but with a thicker, harder rind. The zest smells somewhere in between pomelo and lemon, but it's completely unique to it as well. The pulp looks like pomelo, but with smaller and paler vesicles.

And then the taste hit me. That's why they were calling it "aslom." It has one of the purest sour sensations I ever got from any citrus. No hint of sweetness or astringence. Just pure sourness.

Of course, I'm gonna find a way to use this. And yes, I saved some seeds. In the meantime, can anyone help me ID?

Remember when I said Syzygium fruits are often underappreciated? I wasn't exaggerating.
30/05/2026

Remember when I said Syzygium fruits are often underappreciated? I wasn't exaggerating.

You will know where I've been based on what I bring home...If I bring ungkog or heirloom tomatoes, that means I've been ...
30/05/2026

You will know where I've been based on what I bring home...

If I bring ungkog or heirloom tomatoes, that means I've been to Osmeña.

If I bring native raspberries, Don Victoriano.

If I bring the champagne of coconut vinegars, I probably bought that in Dulop, on the way to Sindangan.

If I bring tindok, that's probably from one of the rural barangays of Ramon Magsaysay, on the way to Aurora and Tukuran.

If I bring nothing but dust, that means I've been to Sominot and Midsalip 🤣

Don't worry, Sominot and Midsalip might just redeem themselves one of these days 🤣

Here in the backwaters, no one will try to pass this off as ube. We may not be as sophisticated as your typical Starbuck...
30/05/2026

Here in the backwaters, no one will try to pass this off as ube. We may not be as sophisticated as your typical Starbucks ju**ie, but we sure know what ube is and isn't.

Chicken afritada. All the red comes from fresh tomatoes and atsuete. All the sweetness comes from garlic and carrots. Al...
30/05/2026

Chicken afritada.

All the red comes from fresh tomatoes and atsuete.

All the sweetness comes from garlic and carrots.

All the thickness comes from potato starch, softened onions, and pork fat.

All the flavor comes from whole spices and fresh aromatics.

No packaged sauce, no sugar, no Sprite, no ketchup, no slurry, no cream.

No shortcuts, just cumin.

Hinog sa punuan. We were late by a day or two. The bats and starlings have taken their share. Not that we mind.
29/05/2026

Hinog sa punuan. We were late by a day or two. The bats and starlings have taken their share. Not that we mind.

When freshness speaks, all other culinary aspects listen.
29/05/2026

When freshness speaks, all other culinary aspects listen.

At this point, I think these (mainstream media) pages are ragebaiting us on purpose to boost their engagement.
29/05/2026

At this point, I think these (mainstream media) pages are ragebaiting us on purpose to boost their engagement.

A tiny green pepper growing inside a red pepper.That's right, I have nothing to post today 🤣
29/05/2026

A tiny green pepper growing inside a red pepper.

That's right, I have nothing to post today 🤣

Sonny of Best Ever Food Review Show says that almost every culture in the world has some kind of fried dough treat.When ...
28/05/2026

Sonny of Best Ever Food Review Show says that almost every culture in the world has some kind of fried dough treat.

When you eat shakoy, though, make sure to give it a couple of taps on a hard surface to get rid of all that extra white crystalline substance.

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