Miswa batchoy from Ted's Oldtimer

I ran out of "blog-eats" ideas today that I settled with my usual fallback, La Paz batchoy. I trooped to Ted's Oldtimer flagship branch at La Salette building in Valeria street. I was surprised (yet thankful) when I got there since it was around 3:30pm but there were only a handful of people in the batchoyan.

While ordering, it occurred to me that this wont be just a "fallback post" after all. I decided to try their miswa batchoy. I never have tried it before for it was always meke for me. When my order came, I stared at it for a full minute! Why? It wasn't worth to be photographed! All I could see was the sabaw. The miswa is to be "blamed" since it wasn't "full-bodied" enough to "support" the toppings and easily softens with the soup. I had to think for another minute on how to still make this a blogworthy visit.

Still dismayed, I just mixed the contents of the bowl ("destroying" the unseen presentation) when the miswa came into full view and it hit me. I then put back the toppings where it belong (yes, on top-lol) and finally came out with a better-than-nothing presentation.

Then I ate my batchoy the Ilonggo way; that is sipping the sabaw first then asking for a bowl of caldo. Ofcourse, I always have a side order to go with my La Paz batchoy and it's puto this time.

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...

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...

Roberto's Queen Siopao

What makes Queen Siopao one of the most sought after food items at Roberto's is more than how the sio pao tastes. Indeed it tastes good and delicious and it's BIG. It has chicken and pork adobo, Chinese sausage, egg and bacon inside that big "pao". But it is only available on certain times - like three days every two weeks. Long before, it was 3 days a month only but as it became more popular, they made it every fortnight. So you ask why a popular item like this be of limited offer? The reason I got before was the availability of the bacon but I didn't buy it. But now with a minimum order of 30 pcs it can be made available at your convenience. It is sold at PhP70 a piece.

It's not makopa. It's tambis

People unfamiliar with these would often mistakenly refer to tambis as makopa - for its shape and color are almost identical. That's until you you see it up close and bite into its flesh. Tambis has a smoother skin, tends to be more translucent and a lot juicier. On the other hand, mangkopa ( makopa ) has a more velvety skin, more opaque and is drier. Both come from the same genus - syzygium and just differs on the specie - aqueum , samarangense or malaccense . I really cannot point out which is which though... It was one rainy Saturday afternoon while having a meeting at Camiña Balay nga Bato in Arevalo that I curiously gazed outside the window. It was a tambi s tree teeming with its fruits - lots of it. And before I knew, we were served this basket of tambis which appreciatively devoured... It brought a lot of memories then - of afternoons climbing our neighbours tambis tree, of having ...

FLAVOURS OF ILOILO

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