Butterscotch from PJ Delicacies

I have been told that these butterscotch were good but I only had my sights on one brand then. It was a funny situation that finally got me to buy this big pack of butterscotch from Deco's Pasalubong Center.

I was so excited that on the way home, I tried one on the jeep. It was surprisingly delicious! And they do really taste like these butterscotch! Chewy and with the right amount of flavour, I couldn't help myself getting another piece .... and another .. another....

But I had to stop myself sine I had to take pictures when I get home and it wouldn't look good if there would only be 5 pieces left in a big plastic bag.

When these butterscotch and these are mixed, nobody can tell the difference since they look and taste almost the same. PJ's big pack is 10 peso less than that these butterscotch at the same number of pieces (?). So this would be another discovery I can't wait to spread around.

With this discovery, my recommended butterscotch brands now totals three, with PJ's now sharing the co-number 1 spot.

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

An Ilonggo favorite: Laswa

Laswa is to the Ilonggos as what dinengdeng and pinakbet are to the Ilocanos. These are mainly vegetables based dishes with a few meats and seafood. What makes laswa different is that guinamos or bago-ong is not part of the recipe. In both Ilocanos dishes, bago-ong is a major flavour enhancer giving both dishes a distinct bago-ong taste. Laswa , on the other hand, is a tamer version since guinamos is rarely used and it just relies on garlic, onion and tomato plus a little salt as flavour enhancer. Thus, it is a perfect combination with fried or grilled fish or pork! Here's the basic recipe for the Ilonggo favorite - Laswa Ingredients Kalabasa cubes Okra slices Eggplant slices Sigarilyas slices Patola slices String beans Saluyot Takway (optional) Puso ng Saging (optional) Alimasag, dilis, shrimps, daing na isda (optional) Garlic, crushed Onion, quartered Tomatoes, sliced Salt Water How to cook Laswa Wash all the veget...

FLAVOURS OF ILOILO

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