Monday "blues" and more

Despite the good eats and good company, I was not in a good mood today. And it shows in the photos I've taken.

It was a late lunch at Green Mango and as usual I had an order good for two. You can't blame me since a single order would only last you for an hour. Bistek Tagalog is always an automatic order and for a change I ordered Pork Adobo but it wasn't available so back to my other usual order, Beef Caldereta. I went for an upgrade from 8oz to bottomless drink ( Hi-CApple ) but it wasn't covered with this order. :(

After an hour or so, it was an obligatory dessert at Dulgies. It was my first time since they've reopened their expanded store. the new store included a mini private function room good for small group meetings. The homey ambiance was still there as if nothing has changed when in fact it has almost doubled its area.

So what made it into our dessert lot? Pudding with ice cream, blueberry cheesecake and choco -nutty carrot cake. A mix of old favorites and something that got my curiousity.

Choco-Nutty-Carrot cake. Just some variation with their Nutty Carrot cake which I love, this one had just chocolate icing in between two slices and on top. Their chocolate icing had this grainy texture that made it lighter thus still making it still "light" as a whole. PhP 75 /slice.

Blueberry Cheesecake. Well what can I say but its worth every centavo since you will be overindulging in the creamcheeseand toppings. Then I went to rant about Bauhinia's, Coffeebreaks, Nothing but Desserts (and other Que restos) cheesecake wannabes. PhP 80 per slice

Pudding with vanilla ice cream. This one is my other favorite having ordered it in my last three visits. It doesn't look that enticing but when you've tasted it, it's really heavenly. Not overly sweet but just enough to awaken you taste buds. Im craving for one now though a second helping would probably make you speechless (lol). PhP65 per order

So despite all the setbacks (Bluejay Cafe and Deli opened today/yesterday? at Amigo Plaza Mall, I was there (today) but got NO pictures), it was still a bloggerific day nonetheless. And I close this entry saying ...

"If there's a WILL there's a WAY"

or as adapted in Tagalog

"Kung GUSTO mo walang dahilan ang pipigil sa 'yo
Kung AYAW mo maraming kang idadahilan "

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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