Sooo Pinoy Food Trip na Pilipinas!

Unilever Food Solutions (UFS) has been in the food industry since the 1880s. It is the home to some of the world’s favourite brands: Knorr, Hellmann’s, Lipton and more. It works closely with businesses of all sizes, from independent restaurants to hotel chains and contract caterers.

UFS helps chefs all over the world serve tasty, wholesome meals that keep guests coming back for more. It creates ingredients that save precious preparation time in the kitchen, without compromising on flavour and flair. UFS also constantly provides ideas and inspiration that keep chefs’ menus fresh and exciting.

The Sooo Pinoy advocacy celebrates Filipino cuisine as a key ingredient in our nation’s heritage and identity. UFS recognizes that the diversity in our cuisine is exactly that which makes it Filipino. The many variations in different regions as well as the inspired innovations of the country’s leading chefs and operators have contributed to the continued evolution of Filipino cuisine.
Through the advocacy, UFS hopes food operators will be enjoined to promote local cuisine through menu diversification and dish innovation. At the same time, UFS hopes to encourage diners to try Filipino fares when eating out to experience the diversity of local cuisine. Learn about the best dishes around the Philippines from the Sooo Pinoy, Food Trip na Pilipinas!

Sooo Pinoy, Food Trip na Pilipinas! visits 300 restaurants in 10 key regions/areas in 10 months all over the Philippines. The goal of the Food Trip is to show that Filipino dishes per region have different identities based on the culture, lifestyle and history of the area. The Food Trip also aims to show that there are many Filipino recipes from each region of the Philippines with each region having its own specialty that has to be recognized for the unique flavor it adds to the Filipino Cuisine.
Our rich culinary traditions.

There are many reasons to be proud about being Filipino, and these include the smorgasbord of culinary delights that abound in all places in the country. For a complete travel experience, travelers and locals are encouraged to sample the culinary specialties of each the different regions they visit.
The best of Pinoy fares in the best local restaurants

There’s no better way to indulge in local food than by dining in local establishments and restaurants that offer the best of these cuisines and use only products of utmost quality.

Filipinos are encouraged to join and support the Sooo Pinoy movement, a partnership between UFS and the Department of Tourism, and go on a gastronomic adventure that both fills the stomach and enriches our awareness of our own identity. To know more about the campaign, food lovers are invited to like the Sooo Pinoy page on Facebook and follow @SoooPinoy on Twitter.https://twitter.com/#!/sooopinoy

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

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