FLAVOURS OF ILOILO

An unlikely choice at an unlikely time, around 3pm. It was my curiosity for Kong Kee's Pancit Sun Yat Sen that lured me off my usual track. Last Sunday's blog eats supposedly should have started at JD Food shop near St. Pauls. But when I got there around 11am, it was full of people that I decided to pass it over again. Another attempt for its Rice squares was thwarted! So I just finished my errands then decided to think where to eat. This is the downside of food blogging for me; it is as if my blog dictates where I am to eat. After half an hour, I found myself snaking though the chaotic JM Basa Street on my way to Kong Kee Restaurant. Even though I already knew what my order would be, I politely asked for the menu, you know what my purpose was (lol). After giving an order for this pancit, the thought of eating at Kong Kee but not having their sio pao is almost a "crime" so I made a pahabol for one.So after my order, good enough for two, arrived, I spent few minutes

Pasalubong buying for me years ago doesn't confine me to Biscocho Haus nor the grocery stores. I often make a stop at Iloilo City's Central market's dried fish section to get something " flat, round and reddish ". No it is not strawberry flavoured piaya but fish tocino ! Mostly requests from my officemates but at times for my own consumption. I dont know when I had my first taste of this fish tocino . All I can remember is how I really liked it since then. Sold in neat packages conveniently priced for a hundred bucks or so, they usually "hang out" with dried squid, dried danggit and others in stalls in the market. These are still uncooked fish tocino , but unlike pork tocino , they are dry but not totally. They can be easily handled so you can choose good ones from your suki at the market. They're made with flattened dried fish (naturally it has hint of salt) cured (and glued together) with sugar. Some fish tocino in the groceries do not have

Courtesy of FOOD MAGAZINE March 2008 Issue Just a few hours ago, Kapuso Mo, Jessica Soho featured some of the country's oldest bakeries. I was so sure that it will include Iloilo's iconic bakery named Panaderia ni Pa-a . And indeed it did! That's why I'm updating this blog entry. If solely based in the said feature, Panaderia ni Pa-a might as well be given a plaque of being the country's oldest being the only one among the four featured bakeries established in the 19th century, 1896 to be exact. Courtesy of Panoramio Courtesy of ExploreIloilo

Photos Courtesy of Casa Baluarte Literally, a landmark along the highway, this restaurant shares the spot together with a more recognized shop, Biscocho Haus. Only months after the opening of this branch in Pavia, Carlito's is now preparing its second (and more convenient) branch in Jaro Plaza.

Cakestop has always been just "another" bakeshop for me. Just the usual goodies and cakes but their mamon was very good. I can't seem to get over with it until now. Maybe one or two might satisfy my craving. Adobo, no matter what it is, is almost, always good. And one of my favorites is chicken liver. Forget the heart and the gizzard, its the liver that takes my "heart" whenever we cook one. Just another plated meal composed of whatever I can pick up for breakfast. And here's the usual combo consisiting of egg, hotdog and noodles.

Photos Courtesy of Cecille's CASA BALUARTE Interesting features about Diwal on these links Diwal Conservation Market Manila

I finally was able to cook one of my favorites, adobong hantak (sitaw). And it turned out just the way I wanted, slightly overcooked.

I was curious about this new La Paz Bakery since it's not among the familiar ones. Got these few items for some taste tests. Ensaymada monggo Half-moon cookie and hopia "baboy" Bulakenya Halfmoon cookie. One of my childhood favorites. Shaped like a moon but more of a quarter moonrather than what is is called. A hard yet crumbly cookie that is sweet, salty and starchy on first bite. Bulakenya . I have no idea why it's called a such. Its chiffon like bread filled with a an artificially coloured and flavoured cornstach similar to pineapple pies. Monggo Ensaymada. A staple in almost all bakeries but this one's got my attention since it was big and looked very enticing. Hopia baboy . Another staple in bakeries around the country is hopia monggo. Not necessarily "baboy" but another starchy, sticky and semi sweet filling

JD Bakeshop was part of my "eatinerary" last Sunday. I was curious about their "Rice Squares" even though I had an idea what they will be like (just rice mixed with meat and veggies or so). It was more on the "Good enough for Two" thing that I got interested in. (lol) So I visited the most convenient branch (that time) and it's the one near St. Paul's Hospital.Even on a Sunday morning and around an hour before the usual 12nn lunchtime, there was a long line. Had no complaints since it was moving fast but slow enough to made me rethink my order (what I came for). Surprisingly (for me), this JD branch serves "turo-turo". The food choices were good and cheaply priced too. From pork barbecue to chicken cordon bleu plus meat dishes with sauce to KBL (yes they have one), no wonder there is always a crowd. So after intentionally forgetting (lol), what I came for, I ordered this "i dont know what it called" but seems like a meat (pork o

Chicken inasal is among Western Visayas' contribution in the national food scene. One can find "inasal" restaurants in almost every corner of Iloilo City thus it was part of my "Quest for the Best" entries. Can you help solve this gastro-detective in identifying these chicken inasals? The Fish Fort * Tilipunan Chicken Haus * Barrio Inasal * Esca's Restaurant * Mang Inasal * Chicken Sari-sari * Pecho Pak * Jo's Chicken Inato * Fort Manukan * Michael's (aka sa may kilid kilid)