FLAVOURS OF ILOILO

Actually these are just fried boneless dilis. Unlike the regular ones, these turn golden brown and become really crunchy that they can pass as "chips". As I've said a kilo of these fried boneless dilis wont last long.

Perri Todd's expanded not only their restaurant in Jaro but also their menu items, a far cry from what they offered almost a year ago. This is a sign of how big they'd become since then. Aside from their signature "gigantic burgers" and pasta, they now have whole fried chicken with sidings (mostly for take outs). Photos courtesy of LABETH of SSC forum Cheeseburger PhP120 Family style fried chicken and side dishes PhP200

A classic Filipino breakfast combo is fried dilis mixed with tomato and onions slices locally known in Ilonggo as " hinanggop ". Really an appetizer but almost beocming a breakfast item for some people. This one makes use of boneless dilis .

Usually whenever we have left over fat and skin from grilled pork, pork adobo, or whatever pork dishes, this is how we "recycle" them. But this is one "bad" recycling techniques LOL. We saute them with onions and tomatoes, the resulting dish is actually very good. The sourness of the tomatoes mixes with the sweetness of onions and fried by the "oil" from the pork fat and skin.

Just another product inspired by the "lowly" malunggay. This loaf bread, if unlabeled, just look like any of those herb infused baked goodies. But knowing how us, Pinoys dearly love these green leaves simply will make us take a second look and even get one. Aside from baked goods, I've seen on TV that tehre are also malunggay in pancit, instant noodles, ice cream and others. Just some tuna spread with onions and tomatoes to make this loaf not look bare Was this purposely left big to really prove that it's malunggay?

Another restaurant opened over the weekend here in Iloilo City. A pizzeria located at the intersection of Diversion Road and Gen. Luna known as "Stoplight". Based on the info I read, this is Joey Pepperoni Pizzeria's first branch outside Luzon and among the first three in the provinces (the other two being in Cavite and Bulacan). Text and logo from Joey Pepperoni Pizzeria website Joey Pepperoni Pizzeria is a casual restaurant that specializes in its distinctive take on contemporary Italian-American cuisine. Whether by dine-in, take-out or delivery, every order from the Joey Pepperoni menu is sure to satisfy those who crave enduring delights such as pizza and pasta—at affordable prices, to boot. In short, Joey Pepperoni offers a premium dining experience at non-premium cost. Text from Joey Pepperoni Pizzeria website and photos by LABETH of SSC forum Joey Pepperoni is the brain child of Mr. Joey Concepcion, President of RFM Corporation, which has a wide array of food an

Jake M. of WEEKENDPASTIME wrote: " The taste was really good and it is very affordable. I tried Mixed Beef Japanese Fried Rice which has squid rings and minced beef, topped with fried egg done sunny side up. One order is good for two and is really more than enough for one person. .... " More >>> WeekendPastime

Ensaladang langka Pinakas nga bisugo and guma-a Thanks to Labeth of SSC forum for these mouth watering photos.

Here are the 10 entries in this year's search for typical Ilonggo breakfast. OPEN CATEGORY “Milkfish with Love (Bangus con Gugma)” I never thought that this is one of my beloved bangus recipes. This is sinigang na bangus with puso ng saging. The banana heart gives the broth a distinct white color and also serves as the “vegetables.” I was near this display, when the judges were doing their interview with the chef and penning the scores when I heard Ms. Pauline Banusing say “ Manamit sya !” This got to be one of the simplest entry and presented very simply too. Just this bowl of soup, some cups and utensils. Not even a “grain” of rice on the table. *WINNER* “Arroz Carrajuevo” *wINNER* I was right of course to say this had rice with kalkag on top. It’s a simple dish of fried rice, poached? egg with vegetables and small chops of salted fish (I think) but the presentation managed to “hide” the simplicity. Even the table set up was very simple. It had no “trimmings” whatsoever just s

Today I attended one of the two big culinary events ongoing in Iloilo City. I was at the Robinson’s Place mall to witness a gastronomic showdown wherein the victors will find their creations served in most hotels, resorts and restaurants in Iloilo. Dubbed as Ti Ka PAMAHAW Ka Na? ( Have you had your breakfast? ), a culinary search for the typical Ilonggo breakfast. This contest was the brainchild of Mr. Ben Jimena, Director of Iloilo City Tourism Development Office. It was during one of his usual breakfast meetings that this idea came to him. Why not introduce a typical Ilonggo breakfast combo to go alongside with the typical American, Filipino, etc found on most menus. - To quote Mr. Ben Jimena ( my ninong - LOL) " I saw the usual offerings – American breakfast, continental breakfast and the standard Filipino almusal. So I though of coming up with an Ilonggo breakfast that will help create a truly Ilonggo culture and lifestyle. We must show to our visitors that they are indeed i