ASIONGS CARINDERIA

ACCOUNTING INFORMATION SYSTEM

SUBMITTED BY:
MEDITACIO F. MONTO, JR.
CHELSEA SEJANE
JAMMILA KIRSTIE B. ZAMUCO
SUBMITTED TO:
PROF. ARIEL PINEDA

Asiong's Carinderia

The words iconic and carinderia are seldom used together in a sentence. But
no other word quite describes Asiongs, which has been serving Caviteos good
food for 53 years now.
Our own icons in food writing have come and paid their respects to Asiongs. At
some time in their lives, they found themselves behind the eaterys nondescript
doors, discovering not an ordinary carinderia but a gateway to a wonderful food
adventure.
For nothing is more amazing to those who seek good food than to discover wellmade dishes not in a fine dining restaurant in a swanky part of town but in a local
wayside eatery. One that has a deep understanding of flavor profiles and the way
folks actually cook and eat their food using ingredients that nature has blessed
them with.
This is our experience in Asiongs Carinderia and Caf on Paterno Street in
Caridad, Cavite City. It has been serving a mix of Spanish, Filipino and Caviteo
dishes since 1960, when people asked the owners, Ignacio Lua and his wife
Crisanta Trias, to cook for them after the citys downtown area was gutted by a
fire that left most business establishments in ashes. Since then, Caviteos have
been loyal to Asiongs, now a landmark destination for foodies.
The late Doreen Fernandez came by and wrote about Asiongs famous fried
chicken in her column In Good Taste in 1995 and called it the place to go, if
you find yourself in Cavite City...

As for us, we were pleasantly surprised just to find it alive and thriving, outlasting
even some fine dining restos in the metro run by professional restaurateurs and
chefs.
Of course, the secret behind its longevity and success is its food. For beyond the
usual turo-turo fare of sinigang na baboy, asado, kilawin, dinuguan, kaldereta,
and kare-kare, Asiongs cuisine has apparently evolved with dishes that are
complex yet superior in quality and taste, and best of all, original.
Take their Pancit Pusit, for instance. It borrows flavors from the Spanish Paella
Negra or Squid Ink Pasta but uses it on our very own pancit bihon noodles. The
noodles are bathed tenderly in the squid ink, fully absorbing its briny essence.
Within the noodles are slivers of soft squid and generously sprinkled on top are
minced kinchay, bits of chicharon and thin slices of kamias for sourness, instead
of calamansi.
This Pancit Pusit (also known as Pancit Choku) is the creation of Sonny Lua,
who now manages the restaurant his parents built. Sonny is an interior designer
by training whose passion for food has become more overwhelming than his love
of home design.
He experimented on the Pancit Pusit together with writer Ige Ramos, an authority
on Caviteo cuisine, when he had a craving for it one evening. The result of his
trial and error is the Pancit Pusit that is drawing crowds at Asiongs.
As Sonny is bent on elevating Asiongs level of cuisine and with his knack for
knowing how to use whats abundant in the coastal city, he also offers a very
indulgent and rich Guisadong Bagoong na Itlog ng Isda. This is similar to the

bihod of the Visayans and comes close to aligue (crab fat) in flavor as well. The
itlog ng isda (fish eggs) comes from blue marlin and the Imelda variety of mayamaya. When mixed into steaming hot rice and drizzled with drops of calamansi
flavored with siling labuyo, your mouth is wonderfully overwhelmed with the salty
and heavenly taste of the oceans bounty.
Asiong's owners Ignacia Lua and Crisanta Trias
It was fresh and good in itself, quite lavish, for when you think about it, arent fish
eggs the same as caviar?
There were other amazing food finds in Asiongs like their exotic and sweetish
asado made from tainga and nguso ng baboy (pork ears and lips), the haleyang
sampalok (tamarind jam) which is served with a flattened spoon as spreader and
is terrific on hot pan de sal, and Sonnys homemade all-natural kamias juice with
fresh malunggay, the perfect summer day cooler.
For dessert, we had Asiongs homemade sweetened golden mangoes, preserved
ripe bioko mangoes also called supsupin by the Caviteos.
To end our meal, Sonny served his personal coffee concoction his kapeng
barako blend flavored with cinnamon, sinangag na bigas (toasted rice), cumin
and vanilla. The flavors melded so well that even when my cup of coffee ran cold,
it still tasted good.
To complete our journey through Cavites cuisine, we tried some quesillo, a
thicker and slightly saltier version of kesong puti, which we got from the Cavite
City public market. The quesillo, eaten with hot pan de sal, is a revelation of how
the people here have been quietly rallying behind their cuisine.

Same with the homemade tamales we got from Robinsons. The hefty tamales
are made from galapong and ground peanuts, and filled with bits of chicken,
pork, egg, and garbanzos. It was in Asiongs that we also tried the flavored
ensaimadas of Pearl de Guzman of Baby Pat Breads and Pastries, the home
bakers tribute to her late mother, Patria Macalindog of Patss Bakeshop, a
longtime bakeshop in Cavite. There is a long wait list for her Nutella and
Speculoos flavored ensaimadas, so one has to order them days in advance.
Indeed, being in Asiongs confirms that it is in simple food, eaten without fanfare,
but cooked with much love for the people and a genuine passion for our heritage,
that we understand our roots and embrace our commonality as Filipinos.

STATEMENT OF THE PROBLEM

I.

PEOPLE
(focus on the actg dept)
a. Are the workers, specifically in finance area, of Asiongs Carinderia
skillful enough to perform accounting functions?
b. Do the workers of Asiongs Carinderia undergo trainings? If they do
so, how do they apply this new knowledge in the business?

II.

DATA/RECORDS/DOCUMENTS
a. Being a local wayside eatery, does Asiongs Carinderia record all its
business transactions?
b. Does the eatery apply proper accounting process which is in
compliance with BIR?
c. Are the documents of Asiongs Carinderia in compliance with the
legal requirements?

III.

IT INFRASTRUCTURE
a. What is the software that the eatery used in order to maximize the
ease of its operation?
b. Are the software updated and maintained?
c. Do Asiongs Carinderia keep proper maintenance of its IT
infrastructure (software and hardware)? If they do, how often is its
implementation?

IV.

INTERNAL CONTROL

a. What are the internal controls of Asiongs Carinderia used to

safeguard its resources?
b. Are the internal controls of the eatery maintained its operating
efficiency?
c. (use the objectives of IC as your guide questions)
V.

POLICIES AND PROCEDURES

a. Are the policies of Asiongs Carinderia existing and effective?
b. (procedures in revenue and expenditure cycle)