And now, the buffalo wings!

I didn't like Bourbon Street's Buffalo Wings when I had the first last December. It was mainly the sauce that I find not so good that perhaps made this appetizer not so appetizing. So just like how we ordered it, these buffalo wings settled in the back seat in a previuos entry about the restaurant, though it was just a mere mention but not on the good side.

I just found out recently that these Buffalo Wings have undergone a major change. I met Mr. John Que, Owner and Executive Chef of Bourbon Street, during the launch of Tinapayan's Chocolate Festival 2009. He said one of the reasons why "this change", was what he read in my previous post (oh no! - lol). Confident that his new Buffalo Wings would be much better, he set out invites for me and Marc, to taste test his re-invention and soem other new items on the menu.

Forward to last Saturday's lunch at Bourbon Street, when this appetizer came to the table, it looked promising. I even texted John about it that read "it looked different and more photogenic too". But we havent tasted it that time since we were still waiting for the remaining orders (of course we wanted to have a photo of all the orders we had.)

When the time came for us to "dig in", I had these Buffalo Wings first. And they did not only looked good but tasted much much better than the previous one. The wings still remained crisp depsite the "staying time" it had when we took our photos. And the sauce, the one that failed the last time (just according to my taste buds of course), this time almost got a perfect score. Though I haven't tasted what they should taste like or have a wide tastebud experience, I really liked this re-invention. If this is not the way Buffalo Wings should taste like, I don't care, I'd still order one even if it's not called buffalo wings - lol. Just like the ribs, I also forgot to use the dipsince I was satisfied with the sauce that time. Though a little extra hotness and more of the sauce drizzled on the wings would make this reinvention almost-almost perfect! Great job!

The buffalo wings before it was re-invented

More of Bourbon Street-Iloilo City

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 (

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

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.

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?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

Search This Blog