Sooo Pinoy in Davao with the Kusineros

Still at Binggoy's Lounge, Ms. Baby Montemayor introduced us to the chefs who were part of Kusineros. A sort of informal organization of chefs in Davao City, the group aims to foster a strong and active fellowship and camaraderie among its members. Founded in 2010, the group help its members with ideas, opportunities and career growth.

Among the first that caught my eye was dish consisting of bangus wrapped in a certain leafy vegetable. It turns out to be a cuisine of the Mandaya tribe of the Compostela valley named Bungos na Bangus. Bungos is a tribal style of cooking where the fish is wrapped in leaves. For their version, the Kusineros steamed boneless bangus stuffed with spices wrapped with chinese pechay leaves topped with mango and pomelo salsa with bangus bihod sauce and potato durian croquettes. This is among their award winning recipes in various culinary competitions.

Here's another tribal dish and one that gave the Kusineros a champion distinction in one of the culinary competitions they joined. It's called lyurot which is food cooked in bamboo and is popular with the Mansaka tribe in Davao. As explained this is sort of a warrior dish as it is brought during hunting season and does not spoil for around 4 daysIt consists of rice, meat (which can be poultry, pork, deer, etc) and assorted vegetables.

For the the Sooo Pinoy team,. the Kusineros made Chicken and Mushroom Bamboo Rice using lyurot style of cooking. It had shitake mushrooms, chicken and a mix of brown and regular riceflavoured with curry leaves. The use of the right kind of bamboo also contributes to the final taste of the dish.

And finally, what's more inspiring than a Durian Crepe Cake? It was among the last I took photos of so it sort of melted away. But despite how it looked, it was a delicious dessert and a fitting end to our double gastronomic adventure at Binggoy Lounge together with the Kusineros of Davao City.

Here are some of the photos during the Sooo Pinoy Davao event at Binggoy's Lounge with the Kusineros courtesy of their Facebook Page.

Filipinos are encouraged to join and support the Sooo Pinoy movement, a partnership between Unilever Food Solutions 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

Sooo Pinoy Epic DAVAO Food Trip: June 25-29, 2012

DAY 1: Round up | Dencio's Kamayan | Grand Regal Hotel | Barbeque Boss

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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