NOW OPEN: Green Mango and Coffeebreak at Nelly Garden

I never gave it much thought when I read (online) that Green Mango and Coffeebreak opened their newest branches in front of an Iloilo landmark - Nelly Garden. Nor it excited me even weeks before that I saw them being constructed on that new building that covers another third of the front lawn of the grand mansion. It's just another branch of these two restos, I said, and at the rate these two restos are opening, it's just nothing new. Until I passed by today .......

And from that moment one I can't contain my excitement. Though it was just a blur since I was riding a speeding vehicle, but I saw what I didn't expected to see - a view of the grand mansion from the road through the restaurants. I twas then I realized that these restos actually capitalized on the fame of this Iloilo icon to entice locals and tourists alike. Now both groups have reasons to celebrate. For locals; there is now a "legitimate" hangout in front of a once "in passing" landmark, and for visitors a more touristy way of appreciating the grandeur of the former Lopez mansion rather than just passing by or just staring along the streets.

But I had to wait until laet afternoon to visit them since I had a luncheon meeting at The Avenue that time. But when I finally got there, I can't help but appreciate the ambiance more than the food itself. I mean I have been to these two restos eversince it's only now that they have an view to offer. Both have their own closed area but sharesan al fresco dining area that offers a good view of the mansion and the gardens inside thorugh a fence. Though as of now, remains of the construction of the building make an eyesore.

Green Mango occupies a bigger portion since it's a full fastfood restaurant where patrons sit down and eat. Juts like their other branches they have modern interiors but this branch offers a view and a much better al fresco dining area.

Coffeebreak is quite cramped as expected for they see most of it's patrons will enjoy their drinks outside. There are more seats upfront but who'd wish to be there when the back area offers something much better.

Now I've found myself a good place to bring/suggest to my guests when they come and visit Iloilo City. Or a place to have eyeballs and meetings. Or even just a place to let time pass by.

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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