Balingon "chips"

Actually these are just fried boneless dilis. Unlike the regular ones, these turn golden brown and become really crunchy that they can pass as "chips". As I've said a kilo of these fried boneless dilis wont last long.

Perri Todd's: BIG burgers and chicken too!

Perri Todd's expanded not only their restaurant in Jaro but also their menu items, a far cry from what they offered almost a year ago. This is a sign of how big they'd become since then. Aside from their signature "gigantic burgers" and pasta, they now have whole fried chicken with sidings (mostly for take outs).

Photos courtesy of LABETH of SSC forum

Cheeseburger PhP120

Family style fried chicken and side dishes PhP200

Boneless dilis "hinanggop"

A classic Filipino breakfast combo is fried dilis mixed with tomato and onions slices locally known in Ilonggo as "hinanggop". Really an appetizer but almost beocming a breakfast item for some people. This one makes use of boneless dilis.

"Kinamatisang" pork fat and skin

Usually whenever we have left over fat and skin from grilled pork, pork adobo, or whatever pork dishes, this is how we "recycle" them. But this is one "bad" recycling techniques LOL.


We saute them with onions and tomatoes, the resulting dish is actually very good. The sourness of the tomatoes mixes with the sweetness of onions and fried by the "oil" from the pork fat and skin.

Malunggay loaf bread

Just another product inspired by the "lowly" malunggay. This loaf bread, if unlabeled, just look like any of those herb infused baked goodies. But knowing how us, Pinoys dearly love these green leaves simply will make us take a second look and even get one. Aside from baked goods, I've seen on TV that tehre are also malunggay in pancit, instant noodles, ice cream and others.

Just some tuna spread with onions and tomatoes to make this loaf not look bare

Was this purposely left big to really prove that it's malunggay?

NOW OPEN: Joey Pepperoni Pizzeria near "Stoplight"

Another restaurant opened over the weekend here in Iloilo City. A pizzeria located at the intersection of Diversion Road and Gen. Luna known as "Stoplight". Based on the info I read, this is Joey Pepperoni Pizzeria's first branch outside Luzon and among the first three in the provinces (the other two being in Cavite and Bulacan).

Text and logo from Joey Pepperoni Pizzeria website

Joey Pepperoni Pizzeria is a casual restaurant that specializes in its distinctive take on contemporary Italian-American cuisine. Whether by dine-in, take-out or delivery, every order from the Joey Pepperoni menu is sure to satisfy those who crave enduring delights such as pizza and pasta—at affordable prices, to boot. In short, Joey Pepperoni offers a premium dining experience at non-premium cost.

Text from Joey Pepperoni Pizzeria website and photos by LABETH of SSC forum

Joey Pepperoni is the brain child of Mr. Joey Concepcion, President of RFM Corporation, which has a wide array of food and beverage brands enjoyed by millions, evolving into one of the country’s trusted brands. Now, Joey Pepperoni Pizzeria has engaged the culinary services and savvy of Chef Giorgio A. Bucciarelli, a Milan, Italy-raised Master Pizzaiolo-Italian Executive Chef who was formerly with, among others, Don Bosco Pizza, Pasta, Gelato and Culinary School. Chef Giorgio now assumes the role of Executive Chef of Joey Pepperoni Pizzeria—further guaranteeing that, simply put, Joey Pepperoni Pizzeria knows How Pizza Should be!

JD Bakeshop's Rice Squares: Eats for two

Jake M. of WEEKENDPASTIME wrote: "The taste was really good and it is very affordable. I tried Mixed Beef Japanese Fried Rice which has squid rings and minced beef, topped with fried egg done sunny side up. One order is good for two and is really more than enough for one person. ...." More >>> WeekendPastime

Two pinakas and an ensalada

Ensaladang langka

Pinakas nga bisugo and guma-a

Thanks to Labeth of SSC forum for these mouth watering photos.

Which of these PAMAHAW would you prefer?

Here are the 10 entries in this year's search

for typical Ilonggo breakfast.

OPEN CATEGORY

“Milkfish with Love (Bangus con Gugma)”

I never thought that this is one of my beloved bangus recipes. This is sinigang na bangus with puso ng saging. The banana heart gives the broth a distinct white color and also serves as the “vegetables.” I was near this display, when the judges were doing their interview with the chef and penning the scores when I heard Ms. Pauline Banusing say “Manamit sya!” This got to be one of the simplest entry and presented very simply too. Just this bowl of soup, some cups and utensils. Not even a “grain” of rice on the table.

*WINNER* “Arroz Carrajuevo” *wINNER*

I was right of course to say this had rice with kalkag on top. It’s a simple dish of fried rice, poached? egg with vegetables and small chops of salted fish (I think) but the presentation managed to “hide” the simplicity. Even the table set up was very simple. It had no “trimmings” whatsoever just some tabletop design. Surely it was overlooked by the judges.

“Ilodoco with Bagoong Rice (Iloilo Itlog Adobo)”

This one’s really simple and presented simply too. Scoops of bago-ong rice, sunny side up egg and chicken? adobo. The decorative cucumber seemed to have overdone the presentation, imo. A few pieces would have done so but this one looks there’s a cucumber party going on.

“Unwrapped Lumpiang Ubod with Peanut Sauce”

I was lucky to get this photo since there was a crowd around ready to dive in this entry. A lady beside me even tasted the native chocolate (see the mark?) while I was getting this shot ready. So the lumpia is the main dish with ibos, central na kalamay and mango as dessert. A cup of cocoa and some decors complete this entry. Want to know what it tastes like? Just spread peanut butter on your lumpia (I think).

“Umbok-umbok”

Yep it’s fried quail and its eggs on top of fried rice. If not presented this way, it could even pass as a “tapsilog”. Hmm, if umbok umbok doesn’t create a stir, maybe “quasilog” will do. This entry seems to pay homage to Mang Inasal (one of the sponsors) by the use of banana leaves on the plate.

STUDENT CATEGORY

“Tulingan sa Gata at Batuan”

First, I would commend the table set up for this entry. You can distinguish its table even from Guimaras island (lol). It had this large gabi? leaf (around 4 square feet- more LOL ) protruding from a very tall glass vase filled with colored gel thingies. That’s all I remember. And this got the best trays I’ve ever seen, a classy all glass with roughly cut edges that would even make a candy wrapper a thing to behold! Anyway, this entry really surprised me since it was not I imagined it to be. It was even better. It reminded of me of my favorite way of cooking canned mackerel. I think the tulingan was first fried then stewed in the gata and batuan concoction (or vice versa)….If only you could have seen the table presentation! (LOL)

“Guma-a with Kalkag Rice”

The entry name and the photo don’t come as a surprise since it’s really “it”. But I’ll just have to describe it (lol). A cup of rice mixed and topped with kalkag with guma-a halves sitting on a bed of chopped onions and tomatoes. This entry is probably the first thing that comes to mind when one says “pamahaw”. People around were not so interested since it’s really a typical breakfast just served in a much nicer way. But give me this plate anytime of the day and it’ll never see tomorrow.

“Toasted Pandesal ni Paa served with Whipped Butter and Trappist Guava Jelly, Fried Molo Balls, Guimaras Fresh Mango and Native Chocolate Drink”

This got to be one of the crowd pleasers since it’s very convenient to eat compared to the other entries. That's why it was almost gone when I got to this entry(Sorry no pics of fried Molo balls). Very simple to prepare, only the Molo balls need actual cooking and the rest just mix and assemble. I would say this would have been a nice addition to the menu of hotels and restos in the city, but the only downside I see … the name’s too long!
Just imagine this scene in hotels and restos all throughout the city“Waiter, I want to order Toasted Pandesal ni Paa served with Whipped Butter and Trappist Guava Jelly, Fried Molo Balls, Guimaras Fresh Mango and Native Chocolate Drink” And he responds “ Sir, one order of Toasted Pandesal ni Paa served with Whipped Butter and Trappist Guava Jelly, Fried Molo Balls, Guimaras Fresh Mango and Native Chocolate Drink coming up” LOL

*WINNER* “Linupak Layered Root crops served with Pulot” *WINNER*

It’s “nativity” (being all native that is) is a plus and the mix of colours seem to be like a halo halo sans the liquids. Banana, ube, coconut strips and others (I forgot to look closely.) with pulot as syrup, this breakfast could either make or break your day, IMO. This mix of root crops plus pulot could give you the much needed carbohydrates to jumpstart the day or if you’re unlucky, you’ll spend the day in the bathroom. Pardon me lol and also forgive me for the quality of the photo, it was one of the last entries I've been too and yes, it was almost gone when I got there.

“Bino-otan nga Pangat”

A well prepared and presented entry but this doesn’t typify an Ilonggo breakfast or just even only breakfast. But this entry would be a big hit if served in classy pinoy restos in the city like Bauhinia (at The Avenue) since this dish has the restos mark, making simple Filipino dishes classy not only for the palate but also visually.

Nag PAMAHAW ako

Today I attended one of the two big culinary events ongoing in Iloilo City. I was at the Robinson’s Place mall to witness a gastronomic showdown wherein the victors will find their creations served in most hotels, resorts and restaurants in Iloilo.

Dubbed as Ti Ka PAMAHAW Ka Na? (Have you had your breakfast?), a culinary search for the typical Ilonggo breakfast. This contest was the brainchild of Mr. Ben Jimena, Director of Iloilo City Tourism Development Office. It was during one of his usual breakfast meetings that this idea came to him. Why not introduce a typical Ilonggo breakfast combo to go alongside with the typical American, Filipino, etc found on most menus. -

To quote Mr. Ben Jimena (my ninong - LOL) "I saw the usual offerings – American breakfast, continental breakfast and the standard Filipino almusal. So I though of coming up with an Ilonggo breakfast that will help create a truly Ilonggo culture and lifestyle. We must show to our visitors that they are indeed in Iloilo,”

Chefs in action at their makeshift kitchen at the Robinson's Place Activity Area

After months of preparation, today is the day when all these hard work ends. And tomorrow, who knows, you’ll be enjoying a typical Ilonggo breakfast prepared with love by these ten chefs. (Figuratively speaking of course, don’t blame me when you still can’t find them on the menu tomorrow, that’s July 26, 2009- lol)

Two judges, err... "grilling" Chef Norma Celiz's "Bangus con Gugma"

Chef Jason Philip Jacomille's table presenting his "Bino-otan nga Pangat"

Barquillos: Choose your flavour and color

I almost forgot about these flavoured barquillos from Bischocho Haus. Though it was already midnight, I had fun taking photos of these carrot, pandan and ube flavoured barquillos. Ofcourse I do get to munch a piece or two once in a while. Enjoy!

Boneless dilis combo meal

This is the bomb! Can't wait for another serving of fried boneless dilis.

Upclose and gastronimical: BONELESS dilis

Personal thoughts on the “PAMAHAW” entries

Tomorrow the 10 entries for the search for a typical authentic Ilonggo Breakfast dubbed as PAMAHAW will take center stage at the Robinson’s Place in a public cooking competition. Whether the winning entries will be announced or not by then, I’ll be giving on my thoughts on them BASED ONLY on the entry name. So some of these are just assumptions and what I only imagine them to be.

I’ll based these thoughts in (but not limited to) the following:

• “To make the menu distinctly Ilonggo, it must be an original concoction or mix of food intended as the day’s first meal making use of locally grown raw materials and locally processed foodstuff,”
• “It must be affordable and low-priced and easy to cook – a short-order menu. It must be healthy, nutritious, and comestible,”
• The IHRRA and ICVB members will promote the winning Ilonggo Breakfast in their establishments as part of their menu – but not modified – side by side with the American and Filipino bill of fare.
  

Open Category

“Milkfish with Love (Bangus con Gugma)”

So how’d you make bangus as a distinctly Ilonggo breakfast item? Personally, I’d say, pinamalhan. I mean, frying, sinabawan, and relleno wouldn’t look that distinct. So I’ve zeroed this entry as pinamalhan. Stewed with love (lol) in vinegar and soy sauce with ginger and garlic. Or maybe using batwan for souring. It could do well in the all the criteria but I’ m having second thoughts of selling stewed fish for breakfast in hotels and restos in the city.
Another Ilonggo way of serving bangus is linagpang which I'd be more partial to if ever.

Again thiese are just assumptions.

“Arroz Carrajuevo”

I have no idea what is this but I’m sure it involves rice.

“Ilodoco with Bagoong Rice (Iloilo Itlog Adobo)”
I assume this could be hardboiled egg in adobo sauce with bago-ong rice. Let me focus on the bago-ong rice, I’m sure they’ll use guinamos since the one with the native distinction. I think not only sugar will be used in this one since local guinamos is very different from the bago-ong used for this type of rice especially in Luzon.

“Unwrapped Lumpiang Ubod with Peanut Sauce”
This would seem familiar and rides on the popularity of those little fresh lumpia sold everywhere. But basing on the title, there is no distinctly Ilonggo character with entry even though it may use local produce. And I think this has already made it to the menu of some restaurants in the city like that of Markim’s My Kitchen along Diversion Road.

“Umbok-umbok”
I am totally blank with this entry. But by Googling, the best info I got is umbok is the local term for quail. So I assume that this would involve quail meat and/or eggs. Maybe local quails cooked as adobo, fried or whatever the contestant thought of.

Student Category

“Tulingan sa Gata at Batuan”

This one’s the same as the supposed bangus pinamalhan. Obviously only the batwan qualifies this as Ilonggo, imo. Tulingan is not really a distinct fish for the Ilonggos not like bilong bilong or managat. Plus I don’t think this is fitting for breakfast but would be good for other meals of the day. Unless the taste of this one is really spectacular plus its presentation then the judges would not think of which meal they will be having this one.

“Guma-a with Kalkag Rice”

A truly typical breakfast indeed though not really 100% Ilonggo I should say. This can look like just daing and fried rice mixed with small hipon to non-Ilonggos. But using the local “terms” for these two is the one giving this distinction. I'm happy that the lowly guma-a and kalkag were given this importance. I’m sure this entry would have some veggies like cucumber, tomatoes, etc as sidings. Or even egg which ever way it’s cooked. The presentation of this simple combo could make or break it for the well loved Ilonggo breakfast fare.
(I’d would have wanted an entry in this category (salted/dried seafood) to have included fish tocino, fish tapa, fish bones, boneless dilis or even salted “lison”. The latter would look like a piece or two of “meat” but actually a very fleshy and thick portion of a salted and dried fish)

“Toasted Pandesal ni Paa served with Whipped Butter and Trappist Guava Jelly, Fried Molo Balls, Guimaras Fresh Mango and Native Chocolate Drink”

A blatant play of popular brands to make it score high in the first criteria and it really worked for me. Not only that, it also fits to a tee with the other criteria and this menu would really look good in hotels and restos breakfast menu offering. The only downside is that this menu calls for specific brands for pan de sal, guava jelly and mangoes (which should really come from Guimaras). I have no problems with this but restos and hotels might have one since they may have their own present sources or even have their own bakeshops. But I think this has a big chance of winning

“Linupak Layered Root crops served with Pulot”

Imagination comes to play again. Saging na saba is often the most associated with linupak but this entry could surprise us. Maybe using cassava, kamote, tam-is, ube, etc. And what a play of colors this would become if ever, white-purple-yellow-orange layers. I’m envisioning this would be presented like “layers of pancakes” but with pulot oozing just like syrup. Another entry to watch out for.

“Bino-otan nga Pangat”
Just another assumption post. Pangat involves coconut milk and some green leafy vegetables. Bino-otan I think roots from the word bo-ot which means to suffocate and to relate it to cooking, I can only think of one way, to smoke it.

Balbi's: Turning 50 in a few months

Their signages say it all; how old they are and what their specialties are. That's why when I first visited Balbi's last year, I got their pancit palabok, ensaymada and cheese roll. Mostly it was for blog purposes but I ended up bringing half a dozen of both bread back home for me to continue enjoying my gastronomic discovery that had existed for almost half acentury.

Photos courtesy of CasaBaluarte

Don't be fooled by the simplicity of the display for it almost sold out daily.

Probaby their best seller, Balbi's pancit palabok is among the best in town.

It also comes in bilaos for big orders.

Balbi's goodies; "nostalgic" cheese pimiento sandwich, soft ensaimada and cheese topped with sugar "crystals"

Pinakas nga guma-a

While most would prefer (spiced) vinegar as dip for this pinakas and other salted/dried fishes, I love using calamansi. Just plain calamansi, no soy sauce, patis, etc. For me, the sourness "balances" the saltiness of the fish plus it adds to my appetite. But I wouldn't say no to a piece (or two) of kutitot, small native peppers, crushed in that dip.

Burger and backribs from Perri Todd's

Fellow SSC forumer labeth shares her recent food trip at Perri Todd's ordering their specialties; gigantic burger with "the works" and baby back ribs! Now I'm hungry ...

Remembering ..... Super Donuts

Few years ago, I was surprised that Iloilo had a doughnut shop "to call its own". With its flagship store located at the Atrium mall, it also had a see through work area where patrons can see how their doughnuts are made.

Inspired by the success of Gonuts Donuts , this was almost a carbon copy. Sadly it has now closed shop.

Good thing I saved these photos taken during my vacation. Brings back those memories when I first had them.

Almost on the menu: Pamahaw (The Ilonggo breakfast)

10 entries vie for ‘Pamahaw’ contest
By Maricar M. Calubiran from TheNewsToday

NOTE: Photos are not part of the news article

Ten final entries in the search for typical authentic Ilonggos breakfast will compete in the cooking competition dubbed as “Pamahaw” or Ilonggo breakfast this coming Saturday, July 25. The 10 entries will compete in the two categories, the open category and student category.

In the open category, the cooking battle will center on the recipes, namely,

• “Milkfish with Love (Bangus con Gugma)” of Norma Celiz from Barangay Ungka, Jaro;
• “Arroz Carrajuevo” of Darrly Jake Enarte from Villa Hermosa Subdivision, La Paz;
• “Ilodoco with Bagoong Rice (Iloilo Itlog Adobo)” of Noe Estrella from Leon;
• “Umbok-umbok” of Mark Anthony Beup from Fajardo Street, Jaro; and
• “Unwrapped Lumpiang Ubod with Peanut Sauce” of Dennis Damasco from Concordia Street, Jaro.

The student category entries areas follows;

• “Tulingan sa Gata at Batuan” of Vohn Johber Ticzon;
• “Guma-a with Kalkag Rice” of Angel Marie Medel;
• “Toasted Pandesal ni Paa served with Whipped Butter and Trappist Guava Jelly, Fried Molo Balls, Guimaras Fresh Mango and Native Chocolate Drink” of Jerrica Bianca Tan;
• “Linupak Layered Rootcrops served with Pulot” of Decerre Dy; and
• “Bino-otan nga Pangat” of Jason Philip Jacomille

Only five entries per category passed the rigorous selection process. Iloilo City will have its own version of battle of the chefs which aims to come up with a menu distinctly Ilonggo using locally grown ingredients. Pamahaw is an Ilonggo term for breakfast and it also means snack.City Tourism Development Office (CTDO) head Ben Jimena said the participants must observe the rules in the cooking contest. The menu must be healthy, nutritious and comestible. It must also be easy to cook, affordable and low-priced.The menu is easy to cook and affordable without sacrificing its nutritional content. The search for pamahaw, was initiated by the CTDO in cooperation the Iloilo Convention and Visitors Bureau (ICVB), Iloilo Hotels Restaurants Resorts Association (IHRRA), media partners, Robinsons Place Iloilo, schools offering HRM, Tourism, and Culinary Arts subjects or courses.The IHRRA and ICVB members will promote the winning Ilonggo Breakfast in their establishments as part of the menu – but not modified – side by side with the American and Filipino bill of fare. The search for Pamahaw is another tourism related activity for Iloilo City which is known for its delicious food.

The cooking contest will be held at 2 p.m. at Robinsons Place Iloilo.

Joy-joy's Kalan-an: In the front of the "coastal restos" race

from A Simple Life

A SIMPLE LIFE Neil wrote:"About 13 kilometers away from our house, which is about eight (8) kilometers from the city center by way of the Monfort-Vigilar Highway (Iloilo-Dumangas Coastal Road), is one inconspicuous “kalan-an” (eatery) frequented by the well-heeled and relatively well-off bunch – Joy-joy’s Kalan-an in Dumangas."

According to my sister-in-law, a Joy-joy’s regular who works at the nearby Iloilo Second Engineering District of the Department of Public Works and Highways (DPWH), only engineers and construction contractors patronize the seafood eatery before. Now customers include balikbayans, tourists, businessmen, politicians, or just families on a weekend get-together, all craving for native Ilonggo seafood cuisine. >>> Read More

And the specialty of the house – adobado nga alimusan.

And the "fillings" are mutual

My usual bakery raid produced three breads of different shapes and sizes but it was not surprising that they all tasted the same. Most breads in small bakeries come from almost the same dough mixture; they are just shaped and filled differently.

Catalugan

Star bread

Teren-teren

But these breads, I assume have the same filling. A rather thick mix of flour, sugar or whatever, that is reminiscent of hopia baboy filling

KBL again

Photos courtesy of Labeth of SSC Forums

Ini ang Namit: Perri Todd's Burgers on local TV

Perri Todd's Burgers as featured in the defunct local lifestyle show over GMA Ch 6
>>> More Perri Todd's entries

Elizabeth's: A restaurant along the coastal road in Dumangas

Just another Weekend Getaway at the Iloilo-Dumangas Coastal Road

by Neil @ TheTrekker

We all know that the Iloilo-Dumangas Coastal Road – unofficially known as the Monfort-Vigilar Highway – is lined with seafood restaurants along its length in the Dumangas area. Although Joy-joy’s Kalan-an is the most notable among these seafood restaurants, there are numerous other eating places deserving of attention, maybe even of regular patronage. One such eating place is Elizabeth Restaurant, just a kilometer or so down the road from Joy-joy’s.

Siete Pecados islands near Guimaras as seen from Elizabeth's

Photos courtesy of TheTrekker

>>> Read more

A milky fruit drink

Believe it or not this drink consists of mango, banana, orange, pineapple and milk! An unsual combo but coming from me, it's ordinary (lol)!

If your dare .....

Mix orange and pineapple juice powder with water. Add ice, condensed milk and mango bits & juices. Add diced mangoes and mashed banana for garnish.

A fishbone meal combo

Looking at this plate makes me crave for these fishbones I had for breakfast. Though I may have miscalculated my frying (obviously), they still came out very good that my craving never stops. Maybe next time, I'll try using the microwave oven in ooking this one.

Why am I punishing myself with these pioctures? lol

Ginata-ang tambo with kasag

Photos courtesy of Labeth of SSC Forum

A perfect combination for another well-loved Ilonggo dish.

Sarap to the (fish)bones!

They are actually remnants of a kind of fish used to make fish tocino or tapa, but "entrepreneurial" skills gave birth to something for some people. Looking "anemic"they may seem but these fishbones once fried would make you crave for more once you've had a bite.

This 110 gram pack of fishbones costs PhP27.50 from Iloilo Supermart. A real bargain indeed!

Tatoy's Manukan and Seafoods Restaurant along Villa beach

It's another gastronomic treat from one of Iloilo City's most iconic restaurants.

Photos courtesy of WEEKEND PASTIME

Litson native na manok is a must order.

No wonder it's (more) prominent in the restaurant's name.

A fish called managat with the lower half grilled and the upper half made into soup

More catalugan please ...

And I answer myself yes!(lol)I bought a pair of Tibiao's catalugan not only to satisfy my cravings then but to update and have better pictures to show.

"Eats" at the Iloilo airport

Even at the new Iloilo Airport, gastronomy either starts for the arriving or end for the departing passengers. Numerous food places cater to the needs of passengers who will enjoy or have enjoyed their stay. Most are just branches of well established restaurants, coffeeshops and pasalubong shops in the city but there are some just "for the airport" itself.

Predeparture area

Coffeebreak

The Front

JD Bakery and Cafe

Visitors Lounge at the Arrival area with Coffeebreak

Bayani Cafe outside the Departure/Check in area

Photos courtesy of Steadyasweroll of SSC forum and Berniemack of Habagat.i.ph

Bones Tags N Gastronomy

While grocering at the Atrium, without thinking I grabbed pack of boneless dilis and fishbone at the dried seafood section. Iloilo Supermart has a wider selection and better variety at this section (compared to SM Grocery) that it's almost the (2nd) best place to get dried seafood. Ofcourse, the Central market is still the best place to shop.

This is just a taste (no pun intended) of what's to come. Though I've had them before I'd like to update my tastebuds and ofcourse I'm more excited about blogging about these two opposites, bones and boneless.

Fishbone

If you think you don't have anything to eat at first glance, think again. Actually you'll eat everthing.

Boneless dilis

It could have started as one of the impossible so to speak, but now here's proof that balingon (or dilis) can actually be made boneless.

And if you're wondering where on earth I got the title of this post (lol) ....

My current addiction: Banana chips!

When I featured Angie's banana chips few days ago, it was only a 100-gram pack and it was gone in less than 15 minutes after my photoshoot. It made me crave for days and last Thursday to make up for the lost "time" I bought a big pack, a 400-gram pack!

But in order to "prolong" the crispness of these chips I transferred them to an old plastic bottle with reasealable cap. But why bother, when it's almost gone now. lol

An Ilonggo favorite: KBL kadyos baboy langka

Would I get tired of eating and blogging about KBL? As of now as this entry shows obviously,the answer is no. I couldn't remember how many blogposts I have about kadyos, baboy and langka but this one gots the best visuals. For your eyes only ...

Do check out my other entries about KBL.

Kadyos beans

Baboy

Langka

Batwan. A local fruit used to sour dishes

1st SM City Iloilo Culinary Festival

Savor the Flavor at the SM Culinary Festival

courtesy of TheNewsToday

Witness chefs from Iloilo’s top culinary schools vie for the distinction of being the first SM Master Chef in a one of a kind cooking competition

Chop, mix, stir and dice... a Festival of Flavors await shoppers and mall goers as SM City Iloilo and PPTI-Saladmaster launches the 1st SM Culinary Festival on July 20-26, 2009. Witness chefs from Iloilo’s top culinary schools vie for the distinction of being the first SM Master Chef in a one of a kind cooking competition.

Elimination rounds will be on July 20-21, 2009 with the top three schools battling it out in the Grand Finals on July 25, 2009. Also, various gastronomical activities are in store for the discerning food connoisseur during this week long event as culinary masters from Manila and Iloilo showcase their fabulous creations in a series of cooking demos. On July 22, 2009, Chef Miguel Cordova serves up his culinary creations of Ilonggo delicacies with a hint of Thai influence in a cooking show dubbed as Asian Fusion. At the same time, Chef Niño Logarta whips up his own versions of Classic Pinoy meals with a twist on July 23, 2009. Chef Emmerson Junn Lim of the Asian Institute of Culinary Arts, Inc. will offer everyone a Taste of Southeast Asia when he takes the stage on July 24, 2009 at 1 PM. On the same day, Chef Daniel Patterson, the Executive Chef of Hyatt Hotel and Casino, Manila invites everyone to experience the exotic taste of Indian cuisine as he showcases his cooking prowess for everyone. On July 26, 2009, the Culinary Festival will be highlighted with a Parade of Chefs, a special cooking demo by PPTI-Saladmaster, and a Celebrity Culinary Showdown between Jose Sarasola of Pinoy Fear Factor and Iloilo’s very own Pauline Banusing.

According to Mr. Ben Jimena, Iloilo City Tourism Officer, “The SM Culinary Festival is a great boost to the local toursim industry since food is an attraction in itself and can make a tourists’ visit more interesting and worthwhile. The partnership with SM City Iloilo has greatly enhanced the capacity of stakeholders in the tourism business to attract tourists to Iloilo City. I am looking forward to a highly successful Culinary Festival.”

Special thanks to Department of Tourism VI, Iloilo City Tourism Office, SM Supermarket, ABS-CBN, Ajinamoto, Breakthrough Restaurant, Escas Garden Restaurant, Afrique’s, Butot Balat Restaurant, Aldente Ristorante, Teds Old Timer Lapaz Batchoy, Mister Labada, Kasanag Well Being Center, Caltex, and Picture City.

>>>> Original article

Rainbow cake-banana surprise

I saw some leftover chiffon cake (with rainbow bits) in the fridge and thought of making something out of it rather than eating it on its own.

I just want a rather quick dessert so I just looked around and found some ripe bananas. I then looked for something to serve as binder for these two dry ingredients and I got some condensed milk. I just mashed the bananas, add some condensed milk and vanilla essense. Surprise!

EASY-nigang

Simple as it may seem, this easy sinigang still "delivers" what sinigang is. Usually it's fish that ends up this way; just pieces of tomatoes, onions and kamote or kangkong leaves in a broth soured by sinigang mix. A quick sabaw to complement fried or dry food on the table.

Actually this is KBL (lol) but with the K (kadyos) being missing in action, I just transformed it into a simple sinigang by giving it a more sour broth.

Pork adobo for breakfast (again!)

One of the most common Pinoy dishes is adobo and the one made from pork probably the "most cooked" with different versions in different parts of the country. From the dry and crisp version to the white version (no soy sauce) to the saucy version, one can always try any of these or even make their own. At home it's the the usual; pork boiled in vinegar-soy sauce-laurel leaves-pepper corns-garlic mixture until almost dry.

Pork adobo with adobo rice and egg - a cholesterolific combo!

Everybody's favorite - the tambok portion of the meat!

An Ilonggo conquers Top Chef Season 4!

The constant teaser in the cable channel 2nd Avenue (about a Filipino making it among the finalist in the fourth installment of the foodie reality show, TopChef) made me curious about the show. What made me more interested was that this chef prepared halo-halo during one of challenges. It ranked among the top 3 and was well praised by the judges.

Even though it was already past the "halo halo" challenge, I still tried to watch the show and got to see this chef make waves in the remaining challenges until he was booted out (he placed 6th among 16 contenders). Yesterday, while watching an evening newscast, there was this "Good News" portion that featured this chef and his quest to become a "Top Chef". It was only then that I got to know some personal information about him specifically his being Ilonggo. Meet Dale Talde .....

Excerpts from AsianJournal

Dale Talde on Pinoy Cuisine: ‘It’s the next big thing’

by Momar Visaya/AJPress

Part of me thinks it’s [Filipino cuisine] the next big thing that’s gonna catch,” Dale Talde, one of the more famous and colorful contestants on the recently-concluded Bravo reality show Top Chef told the Asian Journal in an exclusive interview Monday, June 23.

“It is the original fusion food, you can’t get more original fusion than that, with the Spanish, Chinese, Malay and the native influences. We just need to put it out there,” he said.

Talde will now forever be known as that chef who introduced halo-halo to mainstream America via the popular show. He is proud of who he is and what his gastronomical influences are. If he had his way, he’d be putting more Filipino food to the forefront.

“I have seen people who do not have any idea what the Philippines is or where it is located. I think it is a very misunderstood culture and it’s a shame,” Talde said, and he is hoping that through food, he will be able to showcase what Filipino culture is all about.

It is Dale’s dream to open a small and cozy restaurant that will serve some of his favorite comfort food.

He considers anything that his mom makes, specially her pancit, pancit molo and batchoy as his comfort food. “I love batchoy, it’s my favorite thing. When I open my restaurant, I want to open a very simple batchoy and barbecue place, something simple and really good,” he quipped.

Dale’s mom hails from Iloilo while his dad is from Negros Occidental. The last time he visited the Philippines was 19 years ago, when his grandfather died. He has been planning to visit and he hopes he can do it in the next couple of years.

He was born in Chicago and was brought back to the Philippines where he was raised for a couple of years until his parents could financially get on their feet. Growing up, he moved back with his family and was raised in a suburb just outside Chicago.

Continuation >>>

Everything you need to know about TopChef Season 4 >>>

A bowl??? of cheese bread!

These cheesebread came from another local bakery here in our town. I just "settled" for these since they were the ones just cooked. I ordered 15 pieces and when I got home I was surprised to actually got 21 pieces! (lol). Surely I'll be back there (LOL)
I actually had finished taking photos of these cheesebreads when I decided to reheat them in the microwave. That's when I found out that they look even better this way (on top of each other)than my last one (flatly arranged). So after reheating them I was back again with my photoshoot and guess what? they became cold again (lol)

Linaga

Linaga is the term for nilaga or stew. But in Iloilo, when one says linaga, it is synonymous with beef boiled with langka and batuan. Almost the same as KBL but having beef instead of pork and without the kadyos.

From ILOVEILOILO

"Linaga can be stated in English as a stew. It’s the leisure of beef/pork with a touch of fruity sour flavor of batwan. Some put libas or alubihod. Big chunks of unripe langka are added to the linaga." >>> RECIPE

"Pinamalhan" nga bangrus

Pinamalhan is one way of cooking fish by boiling it in a concoction of vinegar, soy sauce and other seasonings until they become (almost) dry then add a little oil.

But here at home it is customary not to let it totally dry up for us to enjoy the sabaw. Though technically it's paksiw, but we're accustomed by calling it pinamalhan.

Homemade pandan (flavoured) iced tea

Recently, I discovered a pandan flavoured iced tea, one of the few. The brand's Pacific Sun and what a refreshing drink it was! And had been craving for it eversince then but had difficulty looking for it since it was always out of stock and the fact that is the only brand I know that has this pandan flavour.

It was during one of my visits to a restaurant called Kitchen along the Megastrip (SM Megamall) years ago that I got to taste an iced tea with pandan essence. Since then it had become by default order the many times I went back there (plus their "Undercover" chicken pieces wrapped in, what else, but pandan leaves- lol ). But years later the branch closed down and I had to travel to Greenbelt in Makati since then. Today I decided to make my own pandan iced tea. No need to consult any recipebook nor search Google since basically it's just tea with pandan essence. So I got some unused teabags and placed them in a cup of hot water while in a pan I boiled water with pandan leaves and added sugar.

The result was an concoction almost similar to the one I craved for though I used different teabags. Since all (iced) teas look the same, presentation would play a big part. So I got some crushed iced and some remaining pandan leaves as garnish for my glass of pandan icedtea.

Catalugan: "Red" or not, here I come!

This is one of my simple pleasures. Unlike the ones found in most bakeries, this one from Tibiao Bakery is the best there is. Though I think it is only Tibiao among the well established bakeshops in the city which makes this bread. For around PhP8 a piece, you can be sure of not being shortchanged since the filling is thicker than the bread and tastes "quality" too.

The filling comes in red and light yellow (mostly found in small bakeries)

More Century Tuna recipe: One (tuna mix) fits all

One of my simplest Century Tuna recipe is just having it sauteed with vegetables. I often use bell peppers and a pack of mixed vegetables (corn, peas and carrots) then some seasoning. The result is a colorful and flavourful mix of "meat" and vegetables. But the good thing is that from this mixture is so versatile that many more recipes can be made out of it!

Fried rice
Just add beaten egg and more seasoning to rice for your own version of "yang chow"

Lumpia filling
A much healthier filling for lumpia whether served "fresh" or fried

Omelette
Mix with egg, fry and you're on your way for a filling breakfast

Olive oil-based pasta
Just mix with favorite pasta and olive oil for an instant treat

White sauce-based pasta
Mix with evaporated milk, corn/mushroom soup mix and other desired seasoning for a creamy tuna pasta dish

Tomato sauce-based pasta
Just another way of making spaghetti and other "red sauce" pasta

Pizza topping
A healthier(alternative) topping to this all time favorite Italian delight.

Tomato Saucy dishes
Just add caldereta, mechado or afritada sauces and you’ll have an instant dish

Burger patty
Add egg, onions and flour to have a healthy burger patty even without the buns.

"Ala king"
Instead of adding pasta to its white sauce version, topped it over slices of toasts.

Rice topping
But why go through all these hassles when the simplest one saves time, money and effort!

Ang mamon ni Lee Part 2

Now it can be told, this yellow mamon doesn't only come in "stars" but also in round shape. Obviously, no taste difference at all but the round ones have better chances of having this sort of semi crunchy side that gives it an "edge".

But I still have to get those yellow mamon from St. Pauls Bakery to satisfy my curiosity

Of puto lanson and bingka

I was sleepily watching television one afternoon when I heard shouts of "aripahol" in the street. I was wide awake all of a sudden and totally forgot what I was watching for without thinking, I immediately called out the vendor to our gate. Very excited to finally get hold of aripahol, it was such a dismay that it turned out to be puto lanson. She said that its actually aripahol made from cassava while the the one I was looking for was made from pilit, a sticky rice.

She also had had bingka which were plump and not like the ones commonly found in the plazas of Molo and Jaro. It smelled good that I was enticed to get two packs (10 pieces in all) and only 2 pieces of puto lanson just to update my photo.

Surprisingly the bingka tasted really good. It may not have generous amount of coconut and it almost in the border of being like a puto in consistency, it tasted really good. Though they are what you will term as commercialized, I will say again that they were really good (lol!). Good thing that this one is locally made in our town so I can avail of it again and again.

Pinakas combo for breakfast

Pinakas is the local term for fish that has been halved, salted/seasoned and dried under the sun. A variety of fishes can be made into one like guma-a, lison, even bangus. However, it is almost synonymous to the salted and dried fishes that is commonly served during breakfast.

It was actually lunchtime today that I had this combo meal. No bigger than my palm, these small pinakas cost around PhP35 per 100 grams, around 10 pieces. Not overly fleshy compared to the bigger ones but they still satisfied me. Not to mention the vinegar dipped I used that even made it more appetizing. Another day that started good, gastronomically.

Piaya Crisps: Love the crunch!

It was its novelty that made me buy this at their stall in SM City. Piaya Crisps, so thin that they literally didn't have filling and sort of became biscuits. At first I thought it was so-so until I find myself addicted to it. Even the simple honey-molasses flavor can make you crave for this piaya innovation by Susannah's cottage industries.

c/o QUEENSK9 of PEX

Now, another item added to my MUST TRY list. Each pack cost a litte more than PhP25 .

Breakthrough Restaurant as featured in the Phil. Daily Inquirer

Marine biologist dives into food venture
By Hazel P. Villa, Philippine Daily Inquirer

ILOILO CITY – "Cooked to perfection, reasonably priced and most importantly – fresh as can be." This was what marine biologist Raymundo Robles had in mind when he struggled to woo customers to his seafood restaurant 23 years ago.

Gone are the days of getting people to go to his outlet as Breakthrough Seafood Restaurant is now a byword among Ilonggos and a must-go for balikbayans and visitors.

Sinugba nga managat

The story goes that you have never really been to Iloilo until you have enjoyed fresh and authentic Ilonggo seafood dishes such as ginat-an nga alimusan (catfish with coconut cream), sinugba nga managat (grilled red snapper), baked diwal (angel wing clams) and non-seafood favorites like binakol nga manok (Ilonggo chicken soup) and ensaladang puso ng saging (banana heart salad).

grilled scallops

Robles says customers were always asking for fresh marine products and so he used his expertise as a marine biologist to give customers what they wanted.

Villa Beach

Since transferring from E. Lopez St. in Jaro District in 1992 to the current location in the area popularly known as “Villa Beach,” Robles has constructed 30 cement-and-glass aquariums and indoor “ponds” containing live abalone, catfish, crabs, lobsters, shrimps, prawns, various sea shells, selected fishes and the rare angel wing clams.

Robles explains that the sea creatures are kept alive because salinity and water environment are controlled to approximate their natural habitats.

Seafood aficionados like Mary Frances Yap are thrilled to choose crabs and shrimps and have them cooked in the inimitable “Breakthrough way,” which is grilled, steamed, or turned into seafood soup.

“No matter how Breakthrough’s food is cooked, you can be sure it will retain the flavor of the sea,” says Yap, a Hotel and Restaurant Management student.

It helps, too, that the restaurant (made of bamboo, cogon, nipa and rattan reinforced with cement) is by the beach with a relaxing view of neighboring Guimaras Island.

Breakthrough Restaurant has impressed not only customers but also government agencies, such as the regional Department of Tourism that named it the Best Restaurant in Western Visayas for 2006 and 2007.

Graduating from the University of the Philippines-Diliman in 1979, Robles says he did not know much about cooking or running a restaurant since he was into the fishing industry and the buying and selling of capiz shells for export.

Evolution

“We put up a snack bar at E. Lopez St. and before we knew it, it had evolved into a seafood restaurant,” says Robles.

The evolution came to be because the restaurateur and his wife, Ma. Isabel Saldajeno-Robles, a Hotel Restaurant and Administration graduate of UP Diliman, always gave customers what they wanted.

Thus, the couple’s first restaurant started to look like an aquarium shop, simply because they catered to their customers’ wish for fresh seafood.

Then, it was time to transfer in 1992 because the small space on E. Lopez St. could no longer hold the growing number of loyal clients.

And so, with an initial capital of about P20,000, the Robles couple bought more utensils, experimented with seafood cooking and hired competent staff.

By 2005, they bought the area where their 1,000-capacity restaurant now stands.

“So, don’t be surprised why the restaurant grows horizontally, following the contour of the beach,” says the soft-spoken and mild-mannered marine biologist.

The usual turo-turo (eatery where you point at a preferred dish) is there but guests also have the option of à la carte-dining with the following best sellers: Sinugba nga managat, crabs in spicy coconut sauce, crab meat, scallops and lechon manok (roasted chicken).

Breakthrough claims to be the first to make the local managat (red snapper) a favorite among diners with its meaty, soft and fat flesh.

The managat was once considered a pest because it ate precious milkfish fingerlings in fishponds, but the marine biologist in Robles decided it was time for diners to consider the flavorful fish – now an expensive delicacy that he cultures.

The managat experience becomes unforgettable when one dips the fish in the Ilonggo vinegar-based sauce called sinamak – a tangy concoction of ginger, garlic, the ginger-like langkauas (scientific name Alpinia galangal Swartz), and kutitot (Philippine jalapeno or siling labuyo)

Such is the demand for fresh food that Robles could not take the risk of running out of ingredients, especially seafood, native chicken and vegetables.

To ensure constant supply of fresh seafood to be transferred to the restaurant’s mini ponds and aquarium, Robles has deals with suppliers from Capiz, Antique, Negros Occidental and General Santos.

Meat, native, chicken, vegetables and mangoes are sourced from loyal suppliers in selected Iloilo towns.

Robles is a man who does not rest on his laurels and seeks for continuous development of his restaurant.

“We are currently working on the processing of native food that retains the unique Filipino flavor,” says the elder Robles.

It won’t be long until loyal Breakthrough food lovers go home with bottles and cans of smoked fish, gourmet tuna and paksiw nga bangus that use milkfish instead of herring.
Robles said the restaurant was also experimenting with authentic Ilonggo food that would have an international appeal.

Lunchtime and dinner any day of the week is the busiest for Breakthrough as patrons mill around the restaurant’s aquariums and excitedly partake in what Robles calls the “Iloilo’s seafood experience.” ORIGINAL ARTICLE LINK

Ang manamit sa Iloilo: An Iloilo gastronomical tour

Promotional video from the Iloilo City Tourism Office
Courtesy of CHYMERA ExploreIloilo

Afrique's in Jaro: Where it all began

Afrique's: Savoring the taste of success

By Kathy M. Villalon from SUNSTAR ILOILO

WITH just P2,000 as starting capital, Miguel Jardeleza Cordova started a pizza and pasta restaurant that became the talk of the town, Afrique's.

Photos courtesy of CASA BALUARTE

"After I finished Mass Communications at the West Visayas State University, my parents gave me a graduation gift, and that is the construction of what used to be their bedroom and my childhood room to become a restaurant," Miguel relates. "On the opening of Afriques in July 6, 2002, I accepted a catering job for my cousin's children's party. The income I got from this job, which is P2,000, was what I used to buy my ingredients for my first menu which was served to family, friends and neighbors who attended the opening that evening. My first menu consisted of Oriental pizza and French fries. That time, our Oriental pizza had nuts on it, which we later removed because some clients did not like the taste." MORE...

Kilawin and adobo

Lunch today was "a thing of the past", literally, since I again bought some kilawin at a local turo turo. This is my second entry for this dish which actually is not an actual kilawin since the meat is already cooked (broiled) as opposed to what "kinilaw" is, that is raw meat "cooked" by the vinegar and spices.
The adobo meanwhile was my breakfast. As they say, they longer the adobo "stays" the more flavourful it will get. And it did

Up close and gastronomical: "Super-sized" otap

Otap is a flaky biscuit with sugar topping and a common goodie in most bakeries and groceries. While waiting for my "hot" pan de sal order, my attention was caught by these otap on display . It was gigantic, almost twice the size of the regular ones sold.

As big as my palm, these otap were sold for 3 pesos each and I would consider a good buy though they were a bit "harder" than most. It would have been much better if they had this melts-in- your-mouth quality.

Laswa as rice toppings

Lunch today was something unsual. Who whould ever though of topping adobo rice with laswa?

A second look

Just ordinary bread with a usual brand but I did take a second look. Why would Goldilocks translate ensaymada plus who's Jonah? And sweet bread? Hmmm...
And Made in Canada? A really unusual pasalubong from abroad yet it's still the same old bread we know.

Japanese Buffet at Emilion Restaurant, Grand Dame Hotel

This entry is from WEEKEND PASTIME of JAKE M

WEEKEND PASTIME Jake M wrote: " Among the restaurants that offer buffet lunches and dinners at this price range, Emilion is one of the best places to go in Iloilo City. It has earned reputation for serving Ilonggos and visitors alike with delicious food at an affordable price and elegant ambiance.

Japanese Buffet lunch and dinner for only Php300

every Tuesday to Friday

International Buffet lunch and dinner for only Php275.00

every Saturday to Monday.

Last Friday our group was treated with a sumptuous Japanese buffet dinner in Emilion, a posh hotel restaurant in the busy locale of Lapaz District. It specializes in Japanese and International cuisine. It was a post-birthday celebration of one of our friends and the the gang were all there so it was again a night of eating binge and endless conversations."

More appetizing photos at WEEKEND PASTIME.

Angie's banana chips

Banana chips are some of the goodies I often take for granted. I don't really have the urge to buy and snack of them. Things changed when these were served "out of nowhere" at a neighbour's house. They tased heavenly that time and I immediately asked for the brand.

And here's "Angie's Banana Chips" finally making it to my blog. This is my "addiciton of the moment". banan chios with teh right crisps and sweeetness that you wont noticed you've finished a pack in just a few minutes.

Even while having this photo session, I cant help but pop a few chips into my mouth. And finally was relieved to have finished taking photos so that I can devour them all. In the end, I regretted buying only a small pack.

The simple pleasures of valenciana

Always a staple in family gatherings, valenciana is a complete meal in itself having the "Go, Grow and Glow" food groups. At home its usually the "meaty" variety with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins mixed with malagkit rice.

Kropeck: Cant get enough of it

This is my second entry but title says it all, I can't get enough of it.

Probably this is among the only few surviving food items of my younger years that still is "unchanged". From the packaging to how it looks and tastes like, this is still the kropeck I grew up with. Come to think of it, there is nothing extra ordinary about this kropeck. Sold in 5's in the groceries for around PhP25, it's one of those generic snacks in the shelves that don't even a second look. Only those who grew up with it might find it interesting enough.
Up close, it looks like a miniature gulaman bar sold in the groceries. An orange and shrimp flavoured one, that is.
But its the nostalgia it brings that makes this very ordinary snack, well ... extraordinary.

Cream horn

This crisp, flaky, sugar rolled pastry (reminiscent of hojaldres or otap) meticulously shaped and baked into the shape of a horn and filled with moderately sweet yema reveals how it was named as such.

Costing 15 pesos per piece, this treat is an original (locally) claimed by Zageca, a restaurant along the highway between Iloilo City and the town of Pavia.

Thanks to the Atrium mall's local delicacies mini fair, I had this chance to blog about another favorite dessert of mine. Not always available in their mall stalls and it takes an effort to stop by there main branch, I can’t help but buy a big batch of this for an indulgent treat.

Buying only a piece will make you regret your decision afterwards since it can be very addicting one you have your first bite.

Ang mamon ni Lee

Finally I was able to bring home this mamon that made Lee nostalgic in one of his comments before (lol). He described it as "small and yellow with a bulging top and corrugated edges."

Bought these from Tinapayan bakeshop for PhP 4.50 each. I only got 6 pieces since I planned on buying some more from St. Paul's bakery in Valeria Street extension. But when I got there, they lady told me that I was just few minutes late since the last ones were sold. And it was only 3pm. Proof that these mamons were one of the best sellers of this hidden bakery.

Though I was able to finally blog about this, I seem not satisfied with the way the photos turned out so I may just be looking forward for another visit to St. Paul's bakery some other time. Or any bakery that is.

Gastronomic memories from work

Take away the gastronomic pleasures at work and you'll surely be like robots doing routinary work all day long. So here's going back to my "gastronomic pleasures at work" before.

During our Christmas 2006 Party, before each employee gets his additional "bonus", he has to perform Boom tarat-tarat onstage. And the best performer won this bag of goodies. Guess who?

Before, I was assigned to the 10pm-6am shift. So my usual routine was to have dinner at the mall and this was may favorite order. Sizzling Double pork chop with extra java rice please!

Another favorite snack/siding of mine was 711's pork sio mai. At 32 pesos per pack of 5 it was a bargain. Not to mention free Diet Coke during their promo period.

A post-birthday treat for my two closest officemates at Burgoo. Eversince I've been there, it had become my favorite destination for some occasional treats or times when I just feel like eating since I really love their linguine with clams and seafood aglio y olio.

I always smile whenever I see this picture. It reminds me of the time when we had our 2nd summer outing at Montemar Beach Club in Bataan. It was buffet all the way, all the time but I didn't eat rice. Instead I piled on grilled chicken and made it my "rice".

For the first (and last) time in the history of the company, we had a Halloween Party last 2005! A simple treat from our new Admin Supervisor. Though my plate on showed couple of sio mais but actually had almost 15!

Two dozens of Krispy Kreme donuts and two kilos of fresh strawberries from Baguio was among the most memorable snacks at work before. Very memorable indeed since it was "off" my wallet (lol). But who cares? It was really an enjoyable afternoon.

Two of my officemates and I were tasked to update some records in Malate one time, we also updated with the latest offerings of Mr Choi's Kitchen at Robinsons' Malate!

An afternoon of Julie's garlic sticks (very cheap at 5 pesos per pack) dipped in sandwich spread with an office-made strawberry (fresh from Baguio) ice cream.

The ultimate party staple in the office is , of course, pancit! Most of the time its just a phone call away from Amber's (together with their delightful pichi pichi.)

Cabugao Seafoods Haus

It was a birthday dinner almost 2 years ago when I got to visit Cabugao Seafood Haus. Still in its opening stages then (plus my blog was just a little over a month old) but it had already become a sort landmark because it has transformed a once sleepy area into nightlife "getaway". It's one of the things the new Iloilo Airport has brought to the area.

Thanks to CECILLE of CASA BALUARTE

Oh no! Its ......... pochero.

Why this title? Well, it would always translate to "cups" of rice.

Pochero cooked at home comes in a variety of ways mostly depending on the available ingredients. If planned ahead, then it would have the usual cabbage (or pechay), carrots, banana, baguio beans, etc. But if just on the spot, just banana and kamote tops or malunggay would do.

But its all the same for me, since the banana (ripe saba variety) gives pochero its distinct taste, a semi-sweet seasoned broth. This one even had kamote (sweet potato). I really like it very much when the banana becomes so soft and almost dissolves in the broth. Plus of course the pork must be boiled very soft and the fatty portion is a "killer". Yup, it tastes as if its your last food intake.

I even make my "eats" more appetizing by having a calamansi-soy sauce "sawsawan" and there goes cups of rice.

Mini pan de sal

Sometimes, no matter how simple a bread is but when served hot, it turns out to be satisfying. Take these mini pan de sals for example, it costs only a peso per piece (and you can just gobble it up right away) but you'll be surprised you've eaten more than 10 pcs in a flash since you seem to can't get enough.

Actually, these are mini cheese pan de sal. But I really didnt want to make a fuss of its "cheesiness" since there isn't any cheese at all. The "cheese" turns out to be sprinkles of butter-sugar concoction but does wonders to this pan de sal.

I just got them since the plain pan de sal costs the same (lol) but I can't wait to have another batch soon.

A fish tocino meal

Pinoy breakfast usually comes with fried dried fish locally termed as pinakas or balingon. These usually are salted as part of the "preservation technique". So I was bit surprised when I had my first bite of fish tocino. Just like its pork counterpart, its sweet but you can still taste the saltiness.

Frying fish tocino is just a breeze. It should be since the sugar content makes it burn easily. Thet rick is just set the fire low and have plenty of oil. But if you prefer a healthier way of cooking it, just placed it inside a microwave oven for 20 seconds or so.

It can go well with vinegar but I prefer eating the the way it is so I can savour each bite especially when its cooked soft. Now Im craving!