Around the gastronomy block and more ....

Without much to do while waiting for my appointment, I decided to take a leisurely walk around the block bounded by Valeria-Delgado-Iznart and Solis streets. These streets alone would account for more than half of City Proper's food shops. Also see City Proper Gastronomy guide.

First along the way was Barrio Inasal's modern branch along Delgado street.

Next was the "MMDA" inspired motif of Amigo Terrace Hotel's snackbar and bakeshop, Sweet Treats. Im glad it finally had a great location since before the snackshop was located beside the mall's main entrance so it tends to be very crowded while the bakeshop was in the center of the mall. Now that the hotel and mall are undergoing renovation, good thing they finally placed the two side by side and along side the hotel's entrance for an alfresco experience.

Among my favorite items from their bakeshop are bichocoy, teren teren, spanish bread and english muffin. They also have native items like fresh lumpia and puto lanson. Their bakeshop always had a long queue during snacktime especially when hot off the oven breads are sold.

I hope that they would find a much better place for these two shops when the renovation works will be finished.

A few meters walk brought me to an old chinese restaurant, Dainty House Restaurant.

A few meters more, I turned left and found myself an oasis amidst the hustle and bustle of the city. Buto't Balat (literally bone and skin) started out more than 10 years ago along E.Lopez street near De Paul College. Years later saw its tranferring to new locations and now it has two branches in the city, this Oasis along Solis street and one along Diversion road. More ...

Another few meters but across the street is Tilipunan Chicken Haus, my latest food trip venue.

And then there's La Salette and all its dining pleasures and treasures.

The odd man out in this around the block trip is Jo's Chicken Inato branch along Quezon street though they have another branch at the tip of Valeria street, named Eat @ Jo's.

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 por...

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 us...

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. ...

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

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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