Lumpiga Bar & Resto

Lumpiga Bar and Restaurant is part of my "often seen and read about" gastronomy list. But I dont make an effort to go there mainly Im not really a "bar" person and dont have the luxury of staying late at night.But it was a really lucky that LEE decided to include Lumpiga in his food pilgrimage so officially it's off my previous list and now included in my "most recommended and not to be missed" list.

Lumpiga is a local term meaning to sit comfortably on the floor. And sit on the floor you will when you're here ... since there are really no chairs but big pillows instead that will allow you to sit comfortably, any position you want around low lying tables.Eclectically designed all throughout, we were lucky enough to be there when natural light was still available and were able to have a much closer look.

Rastaman:

A feast for the eyes then after you've finished it your eyes feasts on something else.

Crispy Baby Squid:

Our best for the night, baby squids fried until very crispy. So good we had two orders.

Sisig ala Lumpiga:

Their take on the popular appetizer. Its the usual pork sisig mixed with mayonnnaise, cheese and egg. Just add some tomato sauce and place on crust, voila! Instant sisig pizza!

Crispy Sisig:

If these wont get you on fire, I dont know what else will.

It was a letdown that my mobilephone battery got discharged before I got photos of their chicharong bulaklak (which was really good)and sizzling blue marlin.

MORE FEATURES on LUMPIGA RESTOBAR:

Escape to Lumpiga * ExploreIloilo, Explore Lumpiga

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

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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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