Mang Inasal "misadventure"

It is always (almost) impossible to eat at any Mang Inasal especially during mealtime, so I took my chances around 5pm when it was less crowded. Normally, I'd prefer other chicken inasal houses but I had find out for myself why this is becoming almost the national icon for chicken inasal.

So there I was ordering the pecho and chicken liver (actually this was the reason in the first place, I was craving for chicken liver barbecue) and since the counter guy said it'll took a while for my order of chicken liver, I changed from table to table to find the best lighted, the well ventilated and the much less conspicuous part for I have this picture taking session.

I also took this waiting time to observe the ambiance and taking some pictures. Then I noticed the 3 condiment bottles, obviously vinegar and soy sauce in the extremes but had doubts if its really patis in the middle.

My order came and was sort of dismayed since the chicken inasal was not to its usual large size, maybe I was unlucky that time. But it was quickly made up by the chicken liver. I swear I can finish 5 sticks of those! I made my saw-sawan concoction mixing those 3 condiments with calamnansi.

I finally solved (well, almost) what was in the middle bottle, it was oily that I conclude that it was chili oil but it wasn't any near chili. Unable to stand the curiosity, I asked the unlimited-rice guy what was it and he said "chicken oil"! What the! Damn it! Aarghhh!

Almost that instant I flooded my saw-sawan with vinegar to overpower the oil (dont know if it really neutralized the oil) but at the same time to overpower the ginger essence that started to creep in my taste buds (I am not a fan, obviously)

Im glad that chicken liver saved the day, if not, then it'll be another ranting post for this order (but not for the restaurant since everybody and everything was great. Maybe my timing, an offpeak hour, was a good one for they can actually tend to each customer).

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 (

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

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

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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