Biscocho Haus: More than just pasalubong

Continuing my quest for the best pancit Molo in the city brought me to an unlikely place to dine in. Biscocho Haus is more popular as a pasalubong shop rather than a food shop but a number of their branches now offer a few short order items including this popular Ilonggo soup.

Their branch at Robinsons Place was the most convenient one for this blogquest since it was obscurely located outside the mall. After placing an order of the soup plus 3 pieces of puto manapla, I noticed two rice cookers that hold some of their turo-turo items.

Seeing thru the glass cover of one, it was pata ilongga; stewed pork legs with sticky sour broth. I though the other one was empty until I opened it and saw pork dinuguan. Even though it was pancit Molo that I came for, I suddenly thought I had the wrong order.

And it was, sad to say. That was the worst pancit Molo I've tried for this quest. The broth was (very) buttery and that all other flavours were lost in it. The Molo balls themselves, though looking okay but when eaten were very minute. The chicken chunks were way larger.It came with a pack of toasts and good thing, I ordered puto manapla, that saved the day. I'll be back but definitely no pancit Molo for me.

Catalugan

It's not Catbalogan nor Katagalugan, it's CA-TA-LU-GAN, Catalugan. I also had the same problem when I was a kid when reading and remembering the name of this bread. But the many years of enjoying this specialty from Tibiao Bakery, I think I have it in me. So what is catalugan? It's basically a filled bread and like what you see, it has more filling that the "bread" itself. Tibiao Bakery makes the more "high end" catalugan as they are big, individually wrapped and deliciously addicting. Smaller bakeshops also make catalugan but its just the regular "one of those" breads. But this one from Tibiao is worth every "bit and morsel". For around 12 each (few years back it was only PhP 10), this bite size bread is heavy as the filling is a compact and flavouful blend of "secrets" for this one had no ingredients listed on its packaging. So I can only assume what they are everytime I am ...

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...

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

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...

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe langka; all in one big large kaldero ! And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya

FLAVOURS OF ILOILO

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