Pineapple-cheese: From filling to ice cream

It was during a general meeting in the office that sandwiches with pineapple-cheese filling were served and turned to be a great hit! It was just a spur of the moment suggestion because everybody was tired of the usual fillings and wanted something new.

My favorite combo is Eden cheese and canned Dole crushed pineapples. Though at times I try Del Monte and some other cheese brands but its always the former that makes this recipe good. It is as simple as mixing grated cheese and crushed pineapples, just add some of the juices to make it more spreadable.

One time I decided to take this recipe a little further by adding condensed milk and cream. Freezing it overnight ..... pineapple cheese ice cream was born!

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

McNester mango-calamansi juice

I passed by Deco's Pasalubong Shop to buy some piaya (I was craving for days) but I got more than what I came for. I got the chance to (finally) taste McNester Mango-Calamansi juice.I was intrigued by it when my guest from Manila were raving about this bottled juice. Though I've seen it many time at Deco's, I never had the urge to satisfy my curiosity. So I got one, no two, bottles today. More than to satisfy my curiousity, if it is good then I have another bottle, if not then I might share it - lol just kidding. It was a refreshing drink indeed! The sweetness of the mango juice was toned down by the tangy (not to mention sour) flavour of the calamansi - or vice versa, I cannot say. First you'll taste the sweet mango flavour then it becomes slightly sour as the calamansi flavour "seeps" in. It's well blended (of course you have to shake the bottle first before drinking) that neither overpowers the other. Kudos to McNester Foods for coming up with t

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

FLAVOURS OF ILOILO

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