It's OFFICIAL: Krispy Kreme to open on Nov. 30 at SM City Iloilo

The long wait is over! Krispy Kreme will finally open this on Nov. 30 at SM City Iloilo located at the upper ground floor near the main entrance. It will be the 59th store in the country and 4th in the Visayas area.

Finally, Ilonggos will have to experience the long queues in order to have these mouth-watering doughnuts that has for years been a staple pasalubong from Manila and other places.

It will be a "Hotlight Store" which means that once you see the hotlight sign come on, you’re sure that you will get that melt in your mouth doughnut freshness that Krispy Kreme is known for

Continuing the KK tradition, Krispy Kreme SM City Iloilo will have the Golden Ticket promo of giving guests a chance to enjoy a 1-year supply of Original Glazed doughnuts and 8 oz. Signature Coffee! Here’s how it works:

Golden Ticket: The first person in line to buy a DOZEN doughnuts on opening day gets a certificate that entitles him/her to a one-year supply of doughnuts and coffee.

Silver Ticket: The second person in line to buy a DOZEN doughnuts on opening day gets a certificate that entitles him/her to six months supply of doughnuts and coffee.

Bronze Ticket: The third person in to buy a DOZEN doughnuts line on opening day gets a certificate that entitles him/her to three months supply of doughnuts and coffee.

Fourth to 100th Customer: The 4th to 100th customers will win one-month supply of Original Glazed Doughnuts

Krispy Kreme's Original Glazed Doughnuts. GOLDEN TICKET winner will have a dozen of these a week!

After months (or even years) of waiting (and speculations), Krispy Kreme is finally here in Iloilo. And Ilonggos will surely celebrate Christmas 2014 buying and giving this #JoyInABox!

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 (

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

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.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

Search This Blog