Tilipunan Chicken Haus

My quest for the best chicken inasal in the city continued today when I had my unplanned lunch at Tilipunan Chicken Haus along Solis Street. I was supposed to have lunch somewhere else then I remembered my quest, so I just spent almost the same amount in this native restaurant.

Tilipunan means the gathering place and any gathering wont be complete without food, thus the name of this restaurant I assume. I've been regular of this restaurant ever since but never did order their chicken inasal, it was always baby back ribs and some others.

Good thing, my timing was great (again, it was after the busy lunch hour) so the restaurant was not crowded and I had no problem picking the right spot for my purpose, under the electric fan and facing away from the counter.

It was a first time chicken inasal order for me (the usual, pecho) but I can’t really turn my back (no pun intended) on their baby back ribs so I also had one. This caused some confusion (and awe) to the waiter who took my order. My original plan was to order chicken inasal meal (with rice), baby back ribs (without rice) and extra rice but then I realized by making both orders into "meals" would save me a few pesos.

As usual it was another picture taking session while waiting for my order. The restaurant has the usual set up of an open air native restaurant; nothing fancy and no pretensions. Wooden furniture, bamboo blinds and native mat for ceiling plus some paintings and plants to counter act the brownness of the surrounding.

My order came and the waitress thought she got the wrong number since she was bringing two meals to a table set only for one. She then rushed to make another set up. I just smiled and told her no need since I'll be eating those myself.

Forgetting about my quest, I tried the baby back ribs first, the same old tender meat in peanut sauce that I love. Then I remembered the inasal. My first bite would always be "unadulterated", that is with no dip. I almost exclaimed "it’s what suppose a chicken inasal should be!" Grilled to perfection and marinated to bring out the true taste of inasal.

I savoured my meal to the last edible portion juggling from the favorite baby back ribs to my newly found great tasting chicken inasal. At 60 pesos, their chicken inasal (with rice) was the cheapest among the four chicken inasal restos I've tried so far. The baby back ribs however cost 90 pesos, but it's always worth it. I was glad that made the right choice where to eat my lunch. And won’t think twice having the same order next time.

UPDATE Nov.11, 2008
Tilipunan has now closed and/or renamed as THE FISH FORT

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

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.

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?"

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.

FLAVOURS OF ILOILO

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