Kapitan Esing's Pancit Molo

Tasted any good Pancit Molo lately? I surely had and thanks to one awesome afternoon at the Camiña Balay nga Bato in Arevalo. A perfect afternoon snack and gastronomic finale to Sir Eugene Jamerlan's guests, Anton Diaz (of Our Awesome Planet) and his wife, Rachelle. Even if we just had lunch , the aroma of the pancit Molo was so enticing that we wasted no time and enjoyed a bowl (actually we all had more than one) of Kapitan Ising's Pancit Molo.

Now who is Kapitan Ising? He's no longer the kapitan of his baranggay (South San Jose, I assume) as I was informed but he's still referred to as one. I only heard about Kapitan Ising Villanueva last month when Miss Luth Camiña ordered a lot of delights from him - fresh lumpia, panara and of course pancit Molo, during the shoot of My City, MY SM, My Cuisine. Maybe because of the hectic ambiance that I didn't really to appreciate the taste of the pancit Molo then. But now, we had it as leisurely as we could and every detail was captured, every moment was savoured and taste memories, preserved.

A minimum of order is worth PhP500 and it almost filled a big kaldero - for comparison, maybe 20 of that big cup. We actually didn't count the balls but there could be a hundred or so. That's PhP5 per Molo ball - good enough since you get a tasty soup made even more flavourful by chicken strips and skin (making it oily) and shrimp essence (giving the orange hue). They also make their own Molo wrapper - very thin and almost frail yet it still stays in form until you take in a spoonful. There you'll see and taste the difference - it slides down perfectly leaving no hints of floury taste, just the savoury taste of the Molo ball filling.

Though it was overwhelmed with black pepper that time, it was still hot even though the soup already warm. But nonetheless, it was still very delicious as each sip and bite burst with the real goodness of the homemade taste of pancit Molo. And I can't wait for another bowl ... no, a caldero more like it!

Kapitan Ising's homemade delights (the entrance to the side street) is located along San Jose Street in Molo near the Mill Hill Missionaries Central House. They can be reached through (033) 336-6106 for orders. Just ask around, almost everybody knows Kapitan Ising.

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 (

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.

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

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

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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