Updated article is migrated to this link:
Location:
|
Tam-awan, Longlong,
Baguio City, Philippines (just beside the entrance of Tam-awan Village).
|
Dining Hours:
|
8:00AM-8:00PM
(Mondays to Saturdays); 8:00AM to 3:00PM on Sundays.
|
Contacts:
|
0998 510 7257
(Piluden); 0915 630 0002 (Adelaine); (074) 661 4384; https://www.facebook.com/farmersdaughterofficial/
(Official FB Page)
|
How To Get There:
|
Just hail a cab along
the Central Business District of Baguio; do not forget to tell the driver
that it is just beside the Tam-awan Village entrance.
|
Eating
at Farmer’s Daughter Restaurant would always give me that authentic, homey,
Cordilleran feeling. Recently opened, it is already getting special place in
the tummies of locals and highland visitors and making exemplary ratings among
online cuisine and travel sites.
Tripadvisor
costumers rated it as “EXCELLENT!”
You
might be wondering why a restaurant has found a place in this non-cuisine
travel blog. Well, it could easily be justified that it is probably the only
restaurant in Baguio City that exclusively offers pure authentic Cordilleran
dishes in a rustic, homey, traditional environment. There are no non-Cordilleran
dishes in their menu; a Cordilleran diner would likely notice that the dishes
are of Ibaloi cuisine. Some of their offerings are featured below.
Gallery
This
table appendage confounds diners of its purpose; been there myself (LOL). Oh, I
won’t divulge the secret behind this seemingly nonsensical portion of this
certain table. Ask them when you get there and you will learn a bit about the
Cordilleran architecture.
Ba-o
Coconut shells are
traditionally used by Cordillerans in many ways. One of its use is seen in their
dining table as soup bowls. An advantage of this over its plastic, ceramic, or
metal counterpart is that when you hold it you will never get burned when the
content is hot.
Pinuneg
You
should not miss this “bloody, yummy” Pinuneg
when you order. A more popular cousin of this dish throughout the archipelago
is the pork blood stew [dinuguan].
Unlike the dinuguan, pinuneg [blood sausage] ingredients are
stuffed inside a cleaned large intestine of a pig, a technique also being
practiced in Europe and many parts of the world.
Tongsoy
To
those who have never tried eating a raw watercress as a salad, this is a good
place to try. The fresh watercress salad they offer is seasoned with herbs and
spices.
Pising Tan Kinuday
It’s not you’re your typical
lowland ginataang gabi, it is boiled
taro stalks and leaves with bits of smoked pork meat.
Pak-pako
Its fresh edible fern
tops salad, one of my favourite!
Kinuday
Kinuday is basically an Ibaloi etag (smoked meat) devoid of salt when
processing. In a traditional Cordilleran home, wat-wat (large meat portions given during cañao) are usually
pierced with an iron (bamboo or wood are also used), smoked above the traditional
cooking fireplace for weeks to months.
There are more delicacies they offer such as Dinakdakan, Kindot Jen Bangus, ampalaya salad, Shanghai Kinuday lumpia, paytoy, and pita among others. Most of the prices are below Php100.00, thus, it is pocket friendly. With its cheap prices, you get to taste unique Cordilleran delicacy in a homey, rustic environment. By the way, like in a western home, they use non-fat fresh milk in their brewed coffee.
