FLAVOURS OF ILOILO

A favorite baon item, these chicken and asado rolls from JD bakeshop has been a staple of most canteens and groceries because of its "saleability". With its new packaging, (really liked the "Prouldly made in Iloilo" seal), it still has the same blend of filling I loved before and still not fully filled. But I can't complain since its really light on the pocket.

First time I was able to get hold of these was when my friends from Manila stayed at the Grand Hotel which right across the Central Market.While the others were sleeping, one of my friends decided to paint that part of the town red, so to speak. So of all places, we went in and around Central Market. We passed by a stall selling these mini turons on our way back and even at this kind of setting it were very inviting that time. Luckily being in the vicinity of Central Market today brought me to this very stall (it’s the one at the corner of Rizal and Iznart streets near the Maria Clara statue and partly hidden by the market's corner facade) and right one time, I actually saw how it was prepared from the peeling of the banana to the actually deep frying. Entrepreneurial skills perhaps dictated the size of this turon since it’s very easy to sell small pieces at very low price. Before it was a peso for this finger like turon but understandable that its 5 pesos per 4 pieces now. Des

The convenience of their branch near St. Paul’s University that made me decide that it's here that I'll continue my quest for the best chicken inasal in the city. My fondest memories of Jo's Chicken inato date back in college when a branch near our school was often our hang-out. Nothing better that time than having a chicken inasal meal then buko halo as dessert. When that branch closed it was always a trip to their branch in Jalandoni cor. Comm. Civil streets in Jaro. Originally from Dumaguete City (and having many other branches nationwide), Jo's branch near St. Paul's is named Eat @ Jo's and ate I did last Sunday. I’m glad I chose to be there on that day since it was really less crowded even at lunch hour. After placing my usual pecho order (dismayed again over having no chicken liver inasal), I proceed with my take on its ambiance. Its modern-native design and bright orange motif makes it stand out inside out. I love their tables made from the large cross

I made it a point to to visit S'Table restaurant today to see if they still have those yummy meatballs I used to love. Located beside three more famous foodshops (a fastfood, a local icon and a chicken house), still Stable manages to survive alongside with them. I was surprised to see a cleaner and much more organized interior with a very homey touch compared to what was etched in my memory. Serving turo-turo style at much affordable prices, Stable can be one considered an open secret in the restaurant scene in that part of the city. Without much fanfare in their interiors and food, one can get really enjoy his meal and the experience. Now back to the meatballs, I was shocked knowing that each stick consisting of 4 pieces now costs 33 pesos and was even more shocked when I order two! But the aroma quickly cured my shock since they still smell the same and can't wait to eat them. But I have to endure the time and travel since I decided to eat it at home, not to mention the photo

The best local cheese pan de sal for me! Most of the time I can’t seem to find one in the grocery shelves for I believe it is one of the most sought after items (at around 30 pesos per pack of 10's) It’s almost like crumble-topped pastry yet it is soft and cheesy from the first to the last bite that one isn't enough and you'll be asking for more.

After so many "raids" and posts about JD Bakerei and Cafe at the Roadhouse, I still have limited picutres of the restaurant itself. Mostly its all about the food ( and rants) but thankfully a fellow "forumer" in SSC had this collection of images in and out of the cafe. Their dessert display having cakes and sweets bars alway is my first stop whether I'm there for dine-in or take out. Having a wide range of cakes, pies and other sweets, you will have a hard time picking only one and most of the time I end up with three desserts. Their pasalubong display greets you upon entering and there you will find not only pasalubong items like galletas and toasted mamon but also breads whether plain or filled. This is considered to be their flagship branch with its sister restaurant, Emilion, occupying the top floor of The Roadhouse building. With fancy interiors, first timers often cannot believe that they do not actually pay for the ambiance, in a broad sense that is. Co

I dont know how this was called as such but Ugoy-ugoy has been around since and its one of those biscuits that almost all bakeshops have their own version, as I always like to put it. It just a simple layered, flaky biscuit with granulated sugar as topping. Here's another variation, Ugoytap, obviously named after ugoy-ugoy and otap. It's just the size and shape but its still more an ugoy-ugoy than an otap.

The Solid in Vegetable Oil/Water of variants of Century Tuna are my favorite since you really get your money's worth. I delight myself in experimenting on very simple dishes with a can or two. Aside from the usual pasta and sandwich filling, these are some of my experiments before that eventually became a "recipe" Click for the   UPDATED CENTURY TUNA RECIPE COLLECTION  First is my Century Tuna adobong tuna sisig . Saute tuna then add soy sauce, vinegar (or sinigang powder) and pepper. Cook until almost dry then add oil and generous amount of chopped onions and/or chili peppers. My favorite is Century Tuna tuna sinigang . Just boil the tuna in a cup of water then add sinigang powder and kamote tops, kangkong leaves or even pechay. Here's my updated Century Tuna sinigang . Another quick recipe is Century T una yangchow rice . As the name suggests its just tuna fried rice. Just add tuna to a mix of vegetables (carrots, corn, green peas, bell peppe