Konted's Make My Day 2: January 2014

Savory Fried Chicken

I was looking at Rene Reyes's check list. He had just disembarked from the plane. It was an 8-hour trip from Melbourne. He had been away for quite some time. Number one on that list was his desire to try once again the famous Savory Chicken. While fried chicken and the like are readily available in Melbourne, for Rene, nothing else comes close to Savory Chicken.

The Original Savory at the foot of Jones Bridge. It is now owned and managed by the heirs of Jose Ting, one of the four Ting brothers.

The Classic Savory outlets are owned and managed by the heirs of Tony Ting. Take note of the word Classic attached to the restaurant's name.

Savory Chicken was introduced in 1950.

Savory Fried Chicken was first introduced to the public in 1950 by a band of real brothers. The Ting brothers, all four food connoisseurs, concocted a flavor distinct from fried chickens of other restaurants. The white meat, as it is today, is tender and juicy. And the gravy is superb. From their original place in Quiapo, they moved to Escolta, which is at the foot of Jones Bridge. This restaurant is still there.

Rene's order: One whole Savory Fried Chicken

And another whole fried chicken. This one is chopped.

Gravy to go with the chicken

There are now numerous Savory Chicken outlets serving the same Fried Chicken made famous by the Ting brothers. Some outlets use the name Original Savory while others are named Classic Savory. All are owned and managed, independently and separately, by the heirs of the Ting Brothers. And the gravy has not changed. Traditional Chinese dishes such as Pancit Canton, Lumpiang Shanghai, Camaron Rebosado, Nido Soup are served hot. Dining alone or in twosome or with the entire family, Savory Chicken continues to be the centerpiece.

Pancit Canton

Beef with ampalaya

Crab meat

Yang Chow fried rice

Rene Reyes and company took the table nearest the door. Aside from other Chinese dishes, he ordered two whole Savory fried chickens. One was for his three companions, the other was exclusively his alone. Dipping generously into the gravy, he began savoring Savory Fried Chicken. And he was obviously enjoying every bite. Based in Delahey, which is part of Greater Melbourne, Rene had been away for so long that he had missed a lot of good things. And this time, he made sure his craving for Savory Chicken was fully satisfied. The chicken was stripped to the bones.

- Konted

Rene Reyes (right) says Savory Chicken is number one.

Rene R. upon arrival at the Naia. He is a permanent resident of Delahey , a suburb of Greater Melbourne.

Rene R. with lovely daughter Vina.

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Street Vendors

We see them almost every day. Some are stationed in selected areas while some are moving from one place to another. From one street to another street. Some sell their wares on foot while others use bicycles or pedicabs or carts. They sell mostly food items and household wares.

Since these street vendors continue to multiply, local government units have placed them under control by requiring them to register and pay a small amount. They are allowed to ply the streets and, at the same time, the municipalities get something in return.

Street vendors earn as much as factory workers. They can earn more depending on the type of wares they sell. Most vendors we encounter are those selling food for snacks. From dirty ice cream to squid balls to sweet corn.

What concerns us is the hygiene observed by the vendors. Ambulant vendors are out there in the streets and when it is time to pee, any place would do. But how do they wash their hands when there is no water available? Where do they keep items that are not sold? Do they have refrigerators?

But local authorities are doing something. They are monitoring the activities of vendors and continuously reminding them of what cleanliness is all about. Proper hygiene and minimizing litter on the streets are primordial concerns of these authorities. And most vendors are willing to cooperate. This is good for everyone.

- Konted

You need not go to the market or to Tagaytay for pineapples or watermelons. The ambulant vendor brings them to you.

The watermelon and pineapple vendor says he always covers his hand with a plastic sheet when touching food. He claims he is registered with the local government unit as evidenced by the uniform issued to him. He pays an annual fee of P700.

She sells fresh buko and buko juice near the tricycle terminal. That space has been allotted to her by the trike drivers. Standing at right is a federation member. Fresh buko sells for P 20 each.

This man sells Binatog and uses a small cart.

Binatog is boiled and peeled corn.

Grated coconut or niyog is added. It is a favorite Filipino merienda.

She is called Juday. She sells bibingkang malagkit or sweetened rice cake. Juday says she is a single mother. She joins bingo games. She says: "Oh eto, kainin mo na. Balikan ko na lang ang bayad mamaya."

He starts pushing his cart late in the afternoon up to past midnight. He sells two items which he says are both well liked by his customers.

He sells quail eggs or Itlog ng Pugo for P 2.50 each.

Boiled peanuts or nilagang mani are sold by the glass for P20 per glass.

The lady in yellow uses her son's small bicycle to go around the neighborhood selling merienda in the afternoon.

She sells Okoy and Maruya. Okoy is fried beansprouts in wrapper. Maruya is banana fritter.

Deep-fried fish balls and Kwek-Kwek. Kwek-Kwek is hard-boiled quail egg.

Another vendor selling Kwek-Kwek, Tokneneng, One-day old Chicks and Dynamite. Dynamite is sili or pepper in wrapper.

One-day old Chicks are sold at P8 each.

Tokneneng is hard-boiled duck egg which sells for P10 each.

The man who pushes this cart has a uniform issued by the local government unit. He has a business permit . His favorite spot is near a corner store. His cart is equipped with lights.

He sells peanuts called Binusang Mani for P5 per small glass.

This cart that sells Lechon Manok is always parked near a big store. Roasted chicken is sold for P140 only compared to Baliwag and Andok's P210. The cart has a unique name: Chicken-nini.

Right beside Chicken-nini is a cart selling Sisig. Cart owner says he earns at least P1,000 a day. He pays a daily rental fee of P100 for use of space in front of a variety store.

This cart is positioned near a school. The vendor sells Isaw, pork barbecue, hot dog.

Vendor also sells Tenga ng Baboy (pig's ear) , Ulo ng Manok (chicken's head) , Isaw ng baboy (pig's intestines) and Dugo (pig's blood). He grills it while u wait.

Black gulaman (gelatin) and pineapple juice being sold by a vendor who partly occupies the street.

Sweet corn sold at a sidewalk

The vendor who sells these chestnuts or castanas is ready to run when the police force conducts clean-up operations. He sells at a busy commercial street.

They taste like doughnuts.

Pomelos from Davao and Ponkan being sold by a vendor near the entrance of a subdivision along Marcos Highway.

Fruits in season sold near a big church.

Suman and Kasoy. Just as you park your car, vendors approach you and offer their wares. Ang kulit !!!

Aling Emma sells agricultural products from her farm in Tanay, Rizal.

These two young girls sell boiled corn by the side of a national road where speeding buses, trucks and other vehicles pass by. They are exposed to danger.