The "NEW" Peppy Thai Deli

After months of anticipation, finally Peppy Thai Deli has reopened it doors last May 18, 2009. It is now located along El 98 Street in Desamparados in front of the Jaro (big) market. Except for the streamer, no other signages can be seen in their new place. It now occupies a two-storey renovated old house that is nowhere near the ambiance of their old place. But still loyal patrons come in droves as seen in the number of parked cars outside.

It was past 11am when we got there and we had a hard time parking our car since the space was very limited. It was a little bit cramped inside in the "turo-turo" and dining areas (ground floor) that we opted to go upstairs.

Even with windows wide open and fans all around in the second floor, it was still hot, of course it was noontime, but it’s the structure itself that cause the heat (trapping them inside). I also am concerned about this old house since it’s very "combustible" anytime. I hope they take extra precaution. Being more accessible now has created this "SRO lunch crowd problem" so hopefully more tables and dining areas. And if possible come early to avoid waiting in line.

Now the food! Our lot was composed of old favorites and those that we seem curious of. The former includes their kilawin, fried dried cuttlefish and fried tofu with sauce. The latter gave us Thai barbecue, beef curry and hardboiled eggs with sauce. Of course fried rice completed this whole lot. (Forgive me since I have no idea what they are called for we just made "turo-turo")

Always a staple during my visits, Thai fried rice with egg

Coconut milk was very evident in this Thai-style pork barbecue

Just like the barbecue, it was overwhelmed with coconut milk as expected and it was swimming in oil.

Probably my favorite order at Peppy Thai (though this dried cuttlefish can also be bought in groceries.) I just close my eyes on when the bill came to show how much this really cost. (FYI, these two cost around PhP 135 I think - but it was worth it)

Our curiosity led us to order this. It turned out to be just hardboiled egg halves in sweet-sour-hot sauce.

A favorite side dish, fried tofu in sauce

This is not actually kilawin in the real sense since the meat is boiled. Onions, chives and calamansi then creates a very appetizing mix.

All in all, my visits to peppy Thai were always worth it. I just love eating their no nonsense Thai specialties. With their new location I hope Peppy Thai can extend their operating hours especially at night wherein the area is now becoming a food trip haven of international flair.

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

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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...

Budyawi

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Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

FLAVOURS OF ILOILO

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