Lamesa Grill Iloilo's Halo-halo All-you-can for only PhP 99

Lamesa Grill Iloilo welcomes the early arrival of summer (and it's only February) with the ultimate cooler - halo halo! And what better way to enjoy this colorful melange of sweetened fruits, beans and other ingredients than creating your own mix and going back for more!

Lamesa Grill's Halo-Halo Buffet brings in more than 30 ingredients you can mix and match plus enjoy to your hearts and appetite's delight. Happening daily from 2-5pm and for only PhP 99, one can enjoy the all the works for personalized halo halo.

Take you pick from sweetened fruits like langka, saba, ube and kamote to fresh mangoes, melon and buko to canned peaches, pineapple, avocados and lychees. There's also nata, sago and gelatin to give color and texture to your creations. Giving a crunch to your halo-halo are rice crispies, pinipig, corn flakes and peanuts. One can also find sweetened garbansos, red and white beans. Finally garnish it chocolate filled rolled wafers and marshmallows! You can opt to have a scoop of ice cream and a slice of leche flan as add-ons for only PhP15 each.

But as this is a buffet you won't probably stack all the ingredients into one small cup - there's still excitement in creating the best looking halo-halo if you're with a group. I made four different concoctions/designs of halo-halo yesterday as members of the Iloilo Bloggers Inc. were invited by Mr. Roy Betita, one of the owners/franchisees, to take part during the buffet's dry run.

What makes this kind of buffet good is that you can choose the ingredients you want, the flavours and the texture as well. You can opt for a halo halo that bursts with colors (if you into photography) or just tame ones like the "sapin-sapin" inspired yellow and purple concoction I made. In the end, it's all up to you - you're in gastronomic control! And lastly, I think I reached 4 cups of halo-halo since I didn't put any milk or sugar in them - just the ingredients and shaved ice.

Beat the heat with Lamesa Grill's Halo Halo Buffet and enjoy summer the coolest way possible - all you can eat halo halo!

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