Deco's Original Lapaz Batchoy at Tinda Lapaz

I never tried Deco's Lapaz Batchoy before for I find it a bit troublesome to find my way to Tinda Lapaz when there are so many batchoyan in the mall's comfort zones. I was then greatly thankful when Deco's was franchised under the Mang Inasal group (prior it's acquisition by Jollibee) for Deco's was just within reach. So I had my first taste of Deco's and I certainly wasn't gastronomically ecstatic about it.

Now fast forward a few years later and after becoming an Iloilo food blogger, eating for me now comes with an adventure as I seek places where they say good food abound. Whether its located in a posh hotel or restaurant or just a hole in the wall or even along the streets. And that's when I truly discovered that what I tasted in Deco's the convenient way wasn't the batchoy that made Deco's among the batchoy institutions in Iloilo City.

Despite seeing a Deco's branch at Gaisano City mall a few days ago, I braved the heat and light rainshower to have my batchoy fill at Deco's at the Lapaz market, which was just a block away crossing traffic congested streets. But one block makes a world of difference as everything seemed to be back in time - the ambiance, the setting, the aroma and the taste.

This extra super bowl costs PhP65 only and when it came right on the table, the very familiar and the batchoy aroma I grew up with rushed in bringing back the batchoy memories of yesteryears (Oak Barrel, Nat's among others). Compared to the few times I had my bowl of Deco's in the franchised branches, there's really a big difference in the taste, presentation and aroma.(Check it out here).

Anyway, I'm glad I ate at the original Deco's branch for its the way batchoy should be - in my opinion; deliciously not healthy. Ofcourse batchoy is not for the health conscious and if there are fusion batchoy like seafood (by the franchised Deco's branches and that trying hard restaurant in Jaro LOL ), then you'll loose the real taste and meaning of what batchoy is about. So the next time you and I crave for Deco's Lapaz batchoy, make sure its the one at Tinda Lapaz or nothing at all - for me.

Mama's Kitchen and Sinamay House in Arevalo

A stones throw away from the plaza of La Villa de Arevalo is an ancestral house where one can find not only good pasalubong items but also a look into the past of the district. Known as the Sinamay House , this well preserved ancestral house is an attraction not only in the outside but also what it houses inside. A collection of what the past like is housed in the two storey edifice which also acts like a museum of sorts. Sinamay is simply known as abaca by most and, here, a variety of products made from this fiber can be found. I remember watching a feature on tv wherein the owner proudly showed a framed letter signed by the late Princess of Wales, Diana, showing her appreciation of the handkerchief she was given as a gift coming from this very shop. But the attraction I am most familiar with are the chewies and crunchies made by Mama's Kitchen. Attractively packed in boxes showing their current flavours and variety, this is among the better...

An American Adventure Buffet at Days Hotel Iloilo

I just came from a meeting for an upcoming event dubbed as "America in 3D" and when I arrived at The Promenade at Days Hotel Iloilo, it was like "America in 3D" all over again. But it was delicacies, drinks and desserts that time for it was the launching of their newest dinner buffet called American Adventure. As it promises guests to embark on a culinary journey of the flavours of America, guests will surely the taste of America with it's line up appetizers, salads, delicacies, main course and desserts. I kicked off my journey with a bowl of the clam chowder which was just as good as the one I had a few days earlier at The Venue . It was rich and flavourful, so good that sometime during the course of the buffet I had anotherone. There was a beautiful display of Oyster Rockefeller which turned out to be delectable that I got one each time I stood up and take another round. A play on Las Vegas, I assume, were these chicken nuggets they call Gold Nuggets. Indeed t...

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...

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 us...

FLAVOURS OF ILOILO

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