The official Dennis Cunanan Foods and Travel Website is run simply by writer and lifetime traveler Dennis, who's going to be proud of his or her parents Angelo Cunanan as well as Meredith Bowles, pioneering researchers and area of the production staff with the National Geographic Channel. Aside from subsequent careers in advertising and advertising in reputable multinational firms, and attending various international workshops and seminars in writing and photography, he engages in freelance consultancy. He has were located in practically the many continents, but his existing special project is often a documentary and a mini-multimedia around the different places in the Luzon region, one province each time.

1. Dennis Cunanan Food and Travel
Dennis Cunanan Food and Travel Blog, Delicious Bites 2: Sizzles and sisig
(This is the second of what Dennis jokingly regards as the ‘pork barrel’ series.)
“Forgive me father, for I have sinned,” Dennis Cunanan of Food and Travel Blog jokes, referring to the
quintessential Filipino habit of referring to unhealthy eating habits as ‘sins.’ “I have, time and again, proved a
danger to myself and my cholesterol. Lead me not into temptation!”
The “temptation” that Dennis may be speaking of is his special inclination to sisig, part of a rich Filipino tradition of
pork dishes and sizzling dishes, where it just feels right to serve quality meat, dressed up in all of its different forms,
on a smoking hot plate. Unfortunately for Dennis, one of his vices is the sometimes greasy, sometimes extremely
fatty combination of crisp pork fat and offal, fried to perfection, and served with chili-toyo and calamansi on the
side. It is almost traditional for sizzling sisig to be served with raw egg on top, that cooks on the hot plate in a matter
of seconds and adds a mouthwatering thick flavor to the dish.
“Pampulutan!”Dennis exclaims, referring the Filipino inuman, or standard drinking session, and the incessant need
for a tasty snack to accompany the alcohol. “The best with bottles of ice cold beer.” In this vein, many bars serve
sisig as a barkada food, to enjoy with drinks as a group,
along with other grilled dishes.
Truly, however, there is an art to sisig, where pork meat
(often the parts that are not conventionally used as main
viands, such as the ears and the trotters) is marinated
in either lemon juice or vinegar, and then grilled and
chopped into small pieces.
For the information of the reader, the original meaning of
the word sisig is “to snack on something sour,” brought to
us by the Kapampangans, who are famous among
fellow Filipinos as highly proficient cooks. Sisig can also refer to a sour salad of green mangoes, tomatoes, and
onions, eaten on the side as a salsa.
“And, to achieve ultimate fulfillment, sisig just HAS to be served with rice,” Dennis says. “The original pork
version may be a bit bad for the heart, but anyway, there are also the chicken, squid, and tuna varieties to try out!”
For Dennis, moderation, then, is the counterbalance to enjoyment. God will forgive the rest.
BYLINE: The official Dennis Cunanan Food and Travel Blog is run by writer and lifetime traveler Dennis, who is
proud of his parents Angelo Cunanan and Meredith Bowles, pioneering researchers and part of the production staff
of the National Geographic Channel. Aside from pursuing careers in advertising and public relations in reputable
multinational firms, and attending several international workshops and seminars in writing and photography, he
engages in freelance consultancy. He has lived in practically all of the continents, but his current special project is a
documentary and a mini-multimedia about the different places in the Luzon region, one province at a time.
http://denniscunananfoodandtravel.com