To plan or not to plan ....

It was a well-planned itinerary for yesterday but the moment I left the house, I knew there would be something wrong ....

I was to continue my chicken inasal quest at Chicken Sari-sari along Luna St., La Paz but I had a very heavy meal at home so I cancelled it while on the ride.

I decided to go to the Central Market to buy some bujawi, kusay and tahure but the first wasn't available while the other two well let's say .... would you be courageous enough to inside a wet market after it rained (very) hard?

So things went down the drain .... except maybe my planned snack at Panaderia de Molo in front of the University of Iloilo. But it happened that they had no pancit Molo left to be served and ready to cook Molo balls were to come later that afternoon so it was all in vain.

I then decided to have my snack at Roberto's but it was full packed that time so I just contented my self with a take out; King and Queen sio paos.

I saw Kong Kee Restaurant from a distance and decided to check if they serve pancit Molo. Eventually I settled for a snack in this old school Chinese restaurant.

Though if they didn't serve one I might have gone all the way back to Barrio Inasal along Delgado Street for I saw a tarpaulin saying they serve one.

To cap the night off, a friend and I planned on invading San Mars Point along Gen. Luna but the aftermath of the heavy downpour confined us at Robinsons so we just decided to have dinner at Kublai Khan.

Our planned dessert at Coffeebreak almost turned out to be a S'Mores cake galore at Red Ribbon but they don't have slices to serve so we just contented ourselves with a pack of Biscocho Haus' yema. I also learned that their branch outside the mall serve quick snacks including pancit Molo, mentally noting it for my next quest.

So much for a well planned day but still I have lots of blogpost to share, so no harm done. And yes, I will continue to plan whatever it may be but open to adapt changes that may come along the way. That's life isn't it?

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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