Tinapayan's Sinful Desire: A Chocolate Affair

An article entitled Sinful Desires at Tinapayan posted at the Skyscrapercity forums caught my interest since it has this first and only chocolate affair "tag" plus the fact that the poster mentioned my name as a sure goer to this event.

And I did not fail him, though I almost chickened out. So there I was today at The Atrium passing by the display every half an hour since everytime I pass by, I don't seem to have the courage to take pictures in front of the mall goers. Sometimes there were a handful of curious onlookers interviewing the chocolate lady and there are times that nobody seems interested. Both of these "times" do not seem to be a good time for me to do what I have to do because I havent seen anyone take some pictures or pose with the display.

I was there around 11am and kept on postponing my what I had to do since I didn't feel brave enough. It was only around 6:30pm (yup that long) that I decided to do it, by hook or by crook, for I had to meet someone by 7pm.

I smiled at the chocolate lady (and she smiled back) and asked her some questions but I already knew the answers. So that broke the ice and eventually got me clickng and flashing my phone camera. And what do you know I got tons of pictures and information during that courageous moment plus there were others who also took pictures.

The dress dubbed as the first and only chocolate dress in the country, is one of the main attractions. It is not a chocolate covered dress as what I initially thought of, but really a made of hardened choclate. Though just having a simple design, its the fact that it is made entirely of chocolate that counts .

From the flowing gown up to the flowery details, its chocolate all over. She even brought me to the display where the chocolate used for this dress are up for sale. Complementing this dress was a (terno) hat. Its actually hollow in the middle to make it fit on her head to make yet moved as if it was a real one.

The other attraction was the 1.2 meter high, 4-tiered chocolate fountain that oozed with rich chocolate. Anyone who buys something at the bakery (even that PhP 4 yema) will be given a chance to dip at the fountain using breadsticks stored in bag made of, what else, but chocolate.

Relieved that I finally got what I wanted, I bought two chocolate bars (PhP 42 and PhP20) as my "something" for my 5 year old nephew and discovered two new additions to the Tinapayan list of goodies, Yema and Floss. The former being very soft and grainy with a hint of citrus is sold for PhP 4 while the latter just a plain and simple version of a sort of very fine corned beef topped bread. (I miss Breadtalk's Floss.)

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

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 (

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

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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