Eat's a triple treat at Bourbon Street

Philippine Tatler Magazine and Nokia launched the 2009 Philippines Best Restaurants Guide last July and among the three Iloilo City restaurants which made it into the list is Bourbon Street Grill and Bar. As if to say thank you, Bourbon Street introduces three new offerings that will surely make your next visit "worth it" - as usual.

15-HOUR PORK BELLY

New on the menu is the 15-hour pork belly (cured and pan-roasted). The tender and luscious pork belly should be dipped into themild tangy apple sauce, to balance its cured flavour. The salad springrolls on the side is a surprise treat, along with the pan roasted potatoesto complement the pork, making this dish alone a complete meal." - from the Philippine's Best Restaurants 2009 Guidebook published bythe Philippine Tatler.

U.S. BEEF BURGER

A burger good for two made with ground the patty in-house using a combination of US Sirloin Beef, US Beef Chuck, and US Beef Shortribs. Bacon used is also homemade. Just to give you an idea of it's size, it's a little smaller than **** but probably bigger than everyone else's burger. Premium buns used are specially made for Bourbon Street by Tinapayan Bakeshop.

U.S. BEEF SHORTRIBS

This is cooked Sous Vide for 24 hours. Meaning, cooked in low-heat water, under precision controlled temperature. The texture is different from your usual braised shortribs, but would be similar, or nearer in texture to that of a steak.

So what are you waiting for? Have more than a treat at the "street"! Eat's at Bourbon Street.

Bourbon Street Grill and Bar
Red Square Complex, Glicerio T. Pison Avenue
Mandurriao, Iloilo City

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 por...

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

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

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...

FLAVOURS OF ILOILO

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