Memories are made of "Love and Kisses"

This is one restaurant that most Ilonggos have fond memories of. Love and Kisses is a homegrown foodie stop for pizza and pasta. The original store was located along Gen. Luna street fronting University of San Agustin to which I also had fond memories of “just passing by” when I was a kid. Living and schooling far away from the area served as one of the reasons for me to discover what others had been raving about for years.

It was a delight to have seen a Love and Kisses stall during the Dinagyang 2009 Food Festival. It was my first time actively participating in the said festivities that I got to go ‘round the city. Finally I can blog about and taste (yup in that order-lol) this well loved pizza. Without much thought I got slices of all the available pizza varieties that time and enthusiastically blogged about that gastronomic experience.

Now Love and Kisses have put up a second branch in front of an Iloilo landmark – Nelly Garden mansion. And it was the first time I actually ate inside a branch. It was a pizza and pasta galore as we had 3 different pizzas and pastas as well.

Actually just slices of it and a personal pizza. Personally these pizzas tasted very home made but with some weird ingredients for me. Like those white shreds that turned out to be boiled egg whites. Priced around 30 pesos per slice and with names like Happy, Tenderness, Simone, Love and Kisses, one will surely have hard time choosing which one fits his taste and personality.

Pastas cost around an average of PhP45 with the pasta marinara costing PhP58. Seafood like clams makes this tomato based pasta among the least expensive marinaras I've known in the city. But ofcourse served unpretentious and looks like been prepared beforehand and just heated and served.

Pasta alfredo appeals more to meatlovers as ham and bacon makes a perfect combo with the cheese and sauce. Without the pasta, it can even pass as pizza toppings.

And finally my order, pasta tetrazzini or something like that. Basically its like pasta alfredo with with olives, mushroom and tuna. The olives and the tuna provided more flavour then than the bacon can give. Not that spectacular but a good but for only PhP40. Actually almost everything is a good buy since what they have is more than the ordinary and priced just right.

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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 (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

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.

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

FLAVOURS OF ILOILO

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