Rediscovering Delight at Bauhinia Filipino Cuisine

Whether you’re a Filipino cuisine die hard or you simply want to satisfy your palate with sumptuous delights, head your way to Bauhinia Filipino Cuisine at the posh Avenue Complex to get a taste of its mouthwatering menu with fresh inclusions that will excite your appetite until you’re satisfied with gastronomic pleasure.

To ignite your appetite, sample the more flavorful version of Smoked Lapu-Lapu Sisig, a combination of flaked Lapu Lapu (Grouper), smoked Bangus and a special decadent ingredient; or Bauhinia’s Kinilaw na Tanigue at Tuna, a serving of Marinated Mackerel fish in calamansi and vinegar seared Tuna, carrot slaw, and balsamic reduction.Maybe some Squid ala Pobre Crostini, a medley of sautéed squid in olive oil and chilies on French baguette.

Wipe off your hunger with Bauhinia’s Escabeche sa Lapu Lapu, a delicious take of the classic Filipino inspired sweet and sour fillet of grouper, or Bauhinia’s Lamb Caldereta, the mouthwatering spicy lamb stew cooked in tomato – liver sauce dished with olives and bell peppers. Another table hit that will surely captivate palates is the new Lechon de Rondalla (Boneless pork belly roulade), a loaded serving of succulent pork, oh-so crispy in the outside and mouthwatering in the inside, and served with our signature home made liver sauce.

For your salad, finish off that wonderful lunch or dinner with a choice between La Pinay, a medley of Mesclun Salad, grilled eggplant, roasted bell peppers andcashew praline, and spicy balsamic dressing; or the deliciously exciting Crispy Adobo Salad made of fried pork adobo flakes, green mango, radish and cucumber with Camiguin honey.

With these menu offerings to delight your appetite, you’re sure that every lunch or dinner at Bauhinia will be a truly satisfying and palatable dining experience.

(Bauhinia Filipino Cuisine is located at The Avenue Complex, Glicerio Pison Avenue, Brgy. San Rafael, Mandurriao, Iloilo City. Call Bauhinia at 3296159 loc. 033). /*PR

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

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

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

FLAVOURS OF ILOILO

Search This Blog