"Ang Pinaka" lists its Top 10 Iloilo Restaurants

It was a few months ago that I got wind that ANG PINAKA, one of the longest running shows on GMA News TV (even when it was still QTV), will finally be listing the Ang Pinaka Yummy Restos in Iloilo for its monthly food feature. Based on the info I got of their "eatinerary", I had the suspicion that my 2010 blogpost about the 13 Gastronomical Pitstops in Iloilo would play a big role in their list. And a few hours ago, I was right for I had 7 out of 10, though I can say 9, since during the time I made my own list, I have yet to discover the other two. So here's how the list went on...

No. 10 Green Mango Filipino Fastfood

Grilled Bangus Combo Meal

No. 9 The Mango Tree

Chopsuey

No. 8 Roberto's House

Queen Sio Pao

No. 7 Netong's Original Lapaz Batchoy

Extra Super Lapaz Batchoy

No. 6 Afrique's

Parmesan Crusted Fried Chicken

No. 5 Al Dente Ristorante Italiano

Biscuit crust Chicken Barbecue Pizza

No. 4 Bourbon Street

Backribs

No. 3 Breakthrough

Binakol nga Manok

No. 2 Summer House

Yangchow fried rice and buttered chicken (c/o www.tigabaluarte.blogspot.com )

No. 1 Tatoy's Manukan and Seafoods

Native litsong manok

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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

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...

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...

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe langka; all in one big large kaldero ! And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya

Calda Pizza: Home of the biggest pizza in town

Calda Pizza means “hot pizza” in Italian and had its beginnings in Lahug, Cebu City in January 2008. Conceived by a Cebu-based couple, Bernard and Frances Therese Palang, the pizza chain started with a capital of PhP 400,000. But prior this venture, Bernard worked in the family-owned furniture business while Frances heads a chemical repackaging business. With success already in the bag after only the first year, they eventually ventured out of Cebu and opened their first branch in Quezon City. They sacrificed their respective jobs to concentrate in their new business. Frances’ attention is devoted with the administration and commissary works while Bernard is in charge of marketing, expansion and franchise expansion as well as the daily operations of company owned branches. Now more than three years later, it has taken the country by storm as around 35 branches have opened nationwide. NOW IN ILOILO But Ilonggos need not to travel out as Calda Pizza recently opened its first bra...

FLAVOURS OF ILOILO

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