Sinful Desires at Tinapayan: As the choco escapade continues ...

As the choco invasion started last week, for sure everyone wants more chocolate creations. Definitely, Tinapayan’s Cake Decorating Contest rumbled our appetite as we witnessed different schools innovate their wondrous intricate details from a simple cake to mouth watering scenery. This has been possible as Tinapayan opened its doors to another “Sinful Desires” that is well watched by its spectators.

Yes! A week filled with chocolate creations twisted with different flavours, also made us go loco over choco! And on its second week, Tinapayan will make you ask for more! Enjoy this yummy collection of chocolate creations.

Choco Mango Torte

Choco Mango Torte will surely entice sweet-loving Ilonggos and tourists with its blast of choco and buttery taste whipped with natural mango flavour glazed with rich premium chocolate.

Choco Banana Bars

Chocolate and banana never fails to rumble our tongue with its sweet fruit flavour lavished with the goodness of rich chocolate delight. Tinapayan makes this one of a kind fusion in a ready to go bars that would surely be enjoyed eaten in the hustle and bustle of city life.

Marble Pound Cake

Hear you heart pound as your tongue enjoys the tickle of the taste of vanilla swirled with premium chocolate flavour. Imagine lying on a couch and devouring this yummy cake after a stressful day at work or school!

Mocha Decadence

Delight your taste buds with the rich flavour of mocha fudge bars as its melts right on your tongue. Perfected with the finest caramel syrup, glazed with the premium taste of chocolate and topped with the classic crunch of walnuts – it’s decadence in a bar!

Be ready for more surprises as Tinapayan unleashes more and more chocolate creations every week. Have your chocolate fill today and visit Tinapayan at The Atrium, Mary Mart Mall, Mandurriao, Jaro and now in Villa-Arevalo.

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 (

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

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

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.

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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