Perri Todd's: A satisfying (mis)adventure

After learning about Perri Todd's in forums and blogs, I immediately set my sights (and taste) on it. I called their shop, ask for directions and carefully planned my trip. The problem was, I still wasn't sure about their location even though I was given enough information and landmarks (Cuartero St., INC church, Jaro 1 and 2 schools and a red gate.)

SM Jaro would be an ideal place to start so that I can call my order from there, but never went there since I ran out of coins to use in pay phones (lol). So I just walked towards the street which I thought to be Cuartero Street (it was actually Fajardo). I was surprised to see the INC church sooner than expected but there were many red gates to choose from. I decided on the best thing to do, call them from a rental phone in a sari-sari store. After talking to the owner, it was then I realized that I was outside their gate and had a phone call to a person 10 meters away! (Refer to the first pic.)

Online menu @ Perry Todd's

I was welcomed with questions; how did I found out, what company I'm connected with, where do I live, etc. I might as well be one of the few persons who actually went there and personally ordered from their delivery-only (as of now) food shop. I was given a flyer-menu though I was ready with my order; their hamburger and pomodoro-bologna pasta.

While waiting for my take out, I took some (stolen - sorry) shots and had a casual talk with the co-owner. He said they'll be transforming their front area (below) into a small restaurant soon and in two months they'll find another place in the city. He was surprised to hear that I came from the town which his co-owner came from.

Then my order came, thank yous were exchanged and I went home excited about my order. I even went logged in my YM account and chatted with friends while riding the jeepney (thanks to Globe's free YM trial). All the while the thought of all these being just all-hype haunted me. The burger being a gigantic bland or the pasta just being ordinary were just among main concerns since I didn’t want to have wasted this time, money and effort on a hyped burger.....

Home at last! But I had to take photos of my order since this is more important than actually tasting what I got (lol). Opening both packages gave me a sigh of relief since they both looked very good and after countless clicks and flashes, I called my (eating) partner in crime, my 5 year old nephew ..... >>>>>

THANKS www.exploreiloilo.com for the picture updates.

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

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 (

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

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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