Fiesta at the Camiña Balay na Bato in Arevalo

It was my first time to attend the patronal fiesta of the Villa Arevalo district, last Sunday, paying homage to the Sto. Nino. And it was at the Camiña Balay na Bato where I tasted one of the tastiest roasted turkeys and it was so good that I remembered taking a photo when it looked like this - already stripped to the bones. Actually, we were among the last ones to arrive Mr Eugene Jamerlan and I were stalled by the fireworks competition along the way coming from another food event at SM City Iloilo.

Going back to this turkey, I heard that this was marinated in butong (coconut water) with salt and other spices. And using a technique called "cold fusion", the flavour was able to penetrate the turkey better as the cool temperature softens the meat thus making it absorb more. Okay I just made up that term - lol but it seems to be like that (thanks Natie for reminding me it's called brining). Prior to it being roasted, it was stuffed with tanglad (lemon grass) and ugbos sang bayabas (guava leaves) and other spices. The result especially on the belly part was a burst of delicious flavours complementing the appetizing aroma. So addicting you forget it's turkey!

I also had a very good linagpang na manok experience - spicylicious best descriibes each spoonful of the spicy yet flavourful soup. Made with grilled native chicken then sauteed with ginger and chilies it could be a perfect starter for any meal, but we had it ending our meal and it was better. It tend to wash away what we ate earlier thus eliminating the very full feeling in our stomaches. I heard the owner of the house, Ms. Luth Camiña, talking about the preparations of this dish and among the main points I got was that the grilled chicken should be almost be burned black - to bring smokiness and rich flavour in the soup. Of course you have to remove those almost charcoal part of the chicken when you cook linagpang na manok.

A perfect ender to our meal was this light leche flan. It has the subdued sweetness I usually prefer for this dessert and one can't be as guilty having spoonfuls and more spoonfuls for it is not a guiltily rich as others are. Well to each his own, anyway ...

There were around 20 other dishes to choose from - lechon baboy, hamonado, pato, afritada, pasta, cheeses, fruits and salads among others. And it ended with (almost free flowing) wine - a perfect setting for this heritage rich Bahay na Bato in Arevalo. It shows how this house is also and functions as a home contrary to what others think of it as a museum of sorts. It proves how the remnants of the past can be still be of very good use after so many generations have gone 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 por...

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 us...

Flavours of Iloilo 2012 Highlights: Lovin' February gastronomy

So how to start a month the month of Love in terms of gastronomy? I didn't have to try hard as they come on their own terms.After the revelry of Dinagyang, the next big celebrations in Iloilo are the Chinese new Year, Jaro Candelaria Feast and Paraw Regatta. And it was on the mid celebrations (Jaro Fiesta) that February gastronomy marked its start. I went to two fiestas during Candelaria - the rainforest inspired set up at the Jamerlan residence and one at Afrique's Jaro, where the restaurant business all began. But in between I just got a call informing me of a photoshoot happening at Days Hotel Iloilo and when I got there it was cakes, cakes and cakes all over. Tinapayan was readying for Valentine and the Heart Cakes were at the center of it all. The next day I was out to lunch at the Central Market and got to discover the old way of having Coffee on the Go at De Leonian Cafe . The month also brought in more discovery as for the first time I got to taste a hambu...

Oyster Cake and more new items at Tarzan Magic La Mien Noodle House

Now there's more reason to go back at my favorite noodle house in town! Tarzan Magic La Mien Noodle noodle along JM Basa street may just look like your ordinary Calle Real eatery serving turo-turo and Chinese specialties but once you've tried what's on their menu, you'd surely be back, again and again. A few days ago, I found myself enjoying their latest dish, Oyster Cake. Our order took long that we thought it was forgotten but when the plate of the oyster cake came to the table, we knew then why. It was cooked with a labour of love, the oyster meat was seasoned with delectable spices (the kusay being the most evident) then sauteed and made omelet style then smothered with, at first I thought just plain catsup, but it was a Chinese dressing/sauce which really complemented the oyster specialty. It was one good and savoury find that day. And they also have new noodle varieties and I think I hit the jackpot with my order - Spare Ribs La Mien. The taste of the s...

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