DFAT Day 3: The Tale of Samal, Sanghon and Yoghurt

DFAT encourages all its participants to start the day early... and it was a big challenge for me since I'm a night owl - I work 'til sunrise and sleep 'til the afternoon. I took it as a challenge.

The third day of DFAT was even more exciting! We toured the beautiful island of Samal, ate an unusual 'pancit' named Sanghon and got drowned by yoghurt.

Oh, heaven!

TOURING SAMAL ISLAND

After eating a hearty breakfast at TAPS, we made our way to Lanang and boarded a boat for our whole day island-hopping tour c/o Island Banca Cruises Davao. 

First stop: Vanishing Island.

Vanishing Island literally vanishes during high tide but magically (lol magically talaga?) reappears during low tide. After our boat docked near the island, we hurriedly changed our clothes and swam on the cool blue water of Davao Gulf but we were a bit careful as we made our way to the island - there were lots of sea urchins and other marine creatures lurking beneath the water.

One can do numerous activities in this island - snorkeling, swimming, eating... and camwhoring. ;-)

We also visited the Coral Garden near Talikud Island and Babu Santa Resort. All we did was to swim, eat, chika, chill, drink BJ (as in... buko juice), nap and eat again.

Babu Santa Resort, Talikud Island

We also have this sport too! Parasailing!

Thank you Island Banca Cruises Davao and Kuya Orman for the lechon!

CREPELATO GELATO AND YOH FROZ

We ate dinner at Crepelato Gelato located at the ground floor of NCCC Mall. Aside from their crepes and gelato, they offer great tasting food perfect for lunch, merienda or dinner.

We tried their Fish N' Chips, Pork Chop with vegetables and my ultimate favorite, Sanghon. Sanghon is not your ordinary pancit. It's made up of sotanghon noodles with banana blossom and cucumber that served as the meal's garnish. It's so unique that I instantly fell in love with it! Nomnomnom.com!

And for our dessert, we went to YohFroz, one of Davao's famous yoghurt houses.

Quoted from Wikipedia:

Yoghurt is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. 

Worldwide, cow's milk is most commonly used to make yogurt, but milk from water buffalo, goats, ewes, mares, camels, and yaks is also used in various parts of the world. Dairy yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt.

And these are the reasons why Yoghurt is good for one's wellbeing:

There are so many ways to prepare yoghurt! On a stick, on top of a warm belgian waffle, in a fully loaded yohgurt parfait, inside a delectable mochi or just the way it is!

We surely had a long day but we definitely had fun!