Jo's Chicken Inato

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 section o a tree. Well lighted and ventilated, its no wonder a good hang our place for students and their upcoming coffee shop would surely entice more customers.

My order came after a few minutes and in a banana leaf inspired and designed "Jo's Inato" plastic plate with utensils wrapped in brown paper bags. The chicken aroma was enough to satisfy my nasal hunger! As usual I made it a point to taste the chicken itself before using my dip.

And my taste memories of yesteryears still were right! It was delectable! They still stand out for me then and until now. From its tasty looking grilled skin to the well-cooked yet still-moist inside, it was as if I regretted having only one order.

My sawsawan that time of calamansi, sili and patis made my appetite "grew" two-fold but the good thing is they don’t serve unlimited rice for me to forget my diet.

This was a confirmation on my part that they still have the best chicken in town but then it was also a realization that their chicken is more of a western barbecue rather than the local inasal flavour with marinade made from raw and local produce rather than bottle ready made sauce. Though I’m just assuming but still I really loved their chicken! Maybe next time a buko halo for dessert!

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 cooking weed called Lupo

Lupo is a weed that is commonly found in ricefields and roadside in provinces. It is most prevalent in Ilonggo cooking compared to others as it is mostly the Ilonggos who can recognize lupo , though maybe called differently in other places. Most commonly used in laswa or monggo dishes to add greens like kamote tops, it also makes a good partner in sinabawan na isda recipes. It has hints of bitterness but don't expect it to be ampalaya-bitter like. It is mostly sold in wet local wet markets by the tumpok .

FLAVOURS OF ILOILO

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