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.

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

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 (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

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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