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!

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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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 (

A new flavour for the Dinagyang 2011 Food Festival

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Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

FLAVOURS OF ILOILO

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