The famous "Bingkahan sa Mohon"

Finally, I have my own blogpost about this very famous bingka of Iloilo City. Almost every Ilonggos in forum or blogs mention this native treat and I feel sort of ashamed having this food blog about the delights of Iloilo and not featuring this bingka.

Asking some information from fellow bloggers, I planned to visit their store, in, where else, but Mohon near the boundary of Iloilo City and the municipality of Oton.

It would have been an easy trip since it just less than 10kms from downtown but it was about to be served to me in a silver platter. Well almost ... I was having my usual night cap at a cafe when I mentioned to my barkada that I'm going to Oton to buy buko pie. He suddenly suggested to also try Mohon bingka and I can order from him since he personally knows someone there.

Though it would be very convenient but I'd like a first hand experience so I'll have an adventure to share in my blogpost. But soon I learned that they often run out bingkas to sell or have schedules of making so I just made sure of having one and just made an order. But it's just along the way to Oton and who knows, they'll have some when I pass by.

When that day came, it was a real surprise since I was handed what it seems to be a very small box. Maybe just the size of a steno notebook (the one that opens vertically). Good thing I order two boxes.

I then made my way to Oton via the Mohon terminal but I didn't bother looking for their store since the skies looked very dark from where I was. I just then traveled to Nang Palang's store in this seaside municipality and quickly made my way back to the city.

All thoughts about visiting Bingkahan sa Mohon store on my way back were forgotten since it was really a heavy downpour that afternoon besides I chanced upon a jeepney that would travel all the way to city.

Hauling not only this bingka but several other items for my blog, it was all clicks and flashes the moment I arrived home since it was nearly dinner time but I have a lot of goodies....

At first it was just okay, just a usual bingka of sorts, nothing special but it seemed to taste more delicious with every bite that I finished the entire box myself in minutes.

Maybe it was the strips of coconuts that seem to stick out with every forkful. If other bingkas save on putting in less coconut strips this one well, it got tons of it. You might as well think that this is bucayo rather than bingka.

Or was it the stickier and much subdued "base" that let's you appreciate the taste more. Some bingkas are very sweet or to rich that often times you might find your head spinning or your cholesterol level shoot up.

Most likely it's the combination of both that gave birth and made this bingka survive to almost half a century to the delights of Ilonggos.

A very interesting feature of Bingkahan sa Mohon can be found in Inday Hami's iLOVEiloilo blog.

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

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: Pancit Molo

Named after one of Iloilo City’s districts, Pancit Molo is one of the more identifiable pancit dishes in the country. It stands out uniquely among the noodle dishes mainly because of its non-traditional pancit look. It is a derivative of the Chinese wonton (filled dumplings) made into a soup. One of the first questions always asked is "Where's the Pancit?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles. Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo. Pancit Molo Filling I suggest to make this days before the actual cooking of pancit molo so that the flavours will be full.

FLAVOURS OF ILOILO

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