Saging, leche con hielo

A pan of minatamis na saging (sweetened banana) greeted me today. To blog about it as it is is too simple and I already had entry before. So I decided to mix it with crushed ice and milk for an instant dessert "lesser" than halo-halo. Still is simple but not the same as it is.

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

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...

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe langka; all in one big large kaldero ! And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya

Salmonite

Its probably the salmon pink hue where " salmonite " got its name and its among the more attractive local fishes around. Most of the time, it is cooked pinamalhan or paksiw at home to bring out the freshness of the fish at the same time enjoy the flesh. It can also be cooked kinamatisan , with a "sauce" of tomatoes and onions to give it sweet and sour flavour. But my favorite is when the salmonite is made into fish tocino and can be found abundantly in the dried seafood section of markets. Its signature round shape and reddish hue is among the more eye catching dried seafoods sold competing with dried lokus, tabagak, balingon and guinamos among others. The other white round sold is fish tapa . Frying fish tocino is tricky as it is coated with sugar and sugar tends to burn easily and darkens. So with just a medium setting, heat the oil and when its hot enough, fry the fish tocino , carefully concentrating on the sides as it is the f...

FLAVOURS OF ILOILO

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