Good orders from Dulgies

I thought my latest trip to Dulgies would be another rehash of what I've eaten there since this would be my nth visit. But I'm glad I was wrong, they had new items (or those we missed before) on their display and gladly took on the challenge of ordering them.

Presenting, their Japanese cheesecake and bread pudding with ice cream.

Not really enticing on ther display plus the fact that it costs a hundred bucks, this Japanese cheesecake looks like a simple and fluffy mamon. It has no strawberry glaze topping when displayed so those with no ideas regarding this (including me) wouldn't dare try. Good thing Lee was courageous enough since he was curious what makes it "Japanese".

Surprisingly it arrived with a strawberry glaze and upon closer inspection, it really looks like mamon with those air holes. But once you tasted it, you can sigh since it really is cheesecake. I still dont know what made it Japanese (do enlighten us if you have an idea) but noticed it was lighter than the usual cheesecake and sort of fluffy. Just imagine a a mamon made of cheesecake. It is also versatile since any topping would do and I hope that next time, they ask the customers which one they would prefer like blueberry, cheeries or even caramel for a much interactive take.

It was the ice cream that caught our attention for this order since pudding along would be too expensive for PhP68. It was an unappealing display yet still we got one rather than making another repeat order.

It came with vanilla ice cream but smothered with caramel sauce. Ofcourse it was ice cream first but when it was time to taste the pudding itself, I was surprised it really was good. Though it didn't tasted like pudding for me, more likely it had a leche flan layer. It was messy alright but really a good one since it had a varied texture and taste.

I had really a good time that afternoon and a fitting finale to our visit to Dulgies. As usual thanks to Lee.

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

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An Ilonggo favorite - Valenciana

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Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

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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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