FLAVOURS OF ILOILO

After my friend, whom I sent a boxful of Iloilo pasalubong treats, raved about Rgies yema, I decided it would be worth spending a little more than 50 pesos to have another taste of this yema. Though not as well-packaged as their butterscotch , Rgies yema still stands out in the shelves. With a more crisp sugar coated outside layer and a richer inside, no wonder my friend said that there seems to be an egg yolk per yema ball .

One of the highlights of Dinagyang is the streetparty along the major streets of Downtown Iloilo City. Aside from kiosks selling food and other items, one of the notable attractions would be these SUPER BOOM BOXes. Located in major intersections along Calle Real, it was a something new for me to actually not only see them but also hear and feel them. It would take an adventurous person to pass between these SUPER BOOM BOXes since aside from the deafening sound, your heart seem to stop and you'll have difficulty breathing (well that's how I felt). But it was really surprising to see people staying in front or in between them and "enjoying" them. Youtube link as posted in SSC Forum

Why it was named after the famous Chinese leader, was the probably the reason why I got curious with Kong Kee's Pancit Sun Yat Sen. The first time I read about it (online), I already felt the lure to try this "strangely-new-to-me" named noodle dish. Pretending to be ignorant , I asked the waiter " What's this Pancit Sun Yat Sen? " to which he replied, " Bale, pancit ini sya. " I could have replied, " Really? I have no idea whatsoever ", but just asked what's on top. He said, " Pork, shrimps, squids, meatballs plus assorted vegetables ". Seemed like an overload. And indeed it was fully loaded when it came. I almost covered all the angles when I took photos but was surprised when I was about to eat. It came with yellow noodles, so vivid; it can be seen for miles (lol). Again I brought out my camera and had another photo session. It tasted good but nothing spectacular. It was worth the price (PhP 70 pesos half order, PhP 115 fo

The usual "dry and wet" combo for lunch today. Our "dry" pancit canton with pechay , carrots, pork cutlets, pork liver and chinese sausage. Nilagang pata which could pass as " tinolang pata " since it had papaya and greens - though it was kamote tops. Nonetheless it was another gastronomically fulfilling day.

Many blogposts ago, I featured my favorite "fried" sardines brand. It was just a sort of introductory post sharing how I discovered and become addicted with them. But that was just an out-from-the-can feature sharing how fried sardines look like in and out of the can. Seeing those photos gave me an idea of transforming these simple fried sardines into more than just rice-partners. My first idea was simply to partner them with pasta especially the Spanish style variety. So here's my Spanish style fried sardines pasta. Nothing complicated really in making this one. I just mixed pasta with the spanish style sardines out from the can. Fortunately, there were some carrots and pickles in the fridge for garnish. Usually these "Spanish style" food items comes in soya oil with carrots and pickles with peppercorns and bayleaf. It's already flavour enhanced but I just added some powdered seasoning and olive oil.

Iloilo City now welcomes its newest gastronomic landmark as The Grand Tower is set to formally open next month. But as early as this week, Ilonggos got to experience the things to come as one of it's food places had a dry run/soft opening. This also gave curious onlookers a glimpse of the bigger things to come along Iznart Street. First to open is Turo-turo Express, bringing food court style eating to the area and gving this style of dining notch higher as it gives diners a much better ambiance compared to the usual mall setting. Soon to open is Iloilo Grand Palace Cuisine, the flagship restaurant of the Iloilo Grand Hotel. This would make this restaurant more access and better location for more Ilonggo to have a taste of their Chinese cuisine. Among the other features of this gastronomy tower are the Executive Lounge where groups can have their fill and enjoy the night in one of the KTV rooms. Also a ballroom and a hotel are among the plans for Iloilo's newest landmark. Photos

One of the favored treats when I was a kid was this deep-fried dough clustered balls rolled in sugar crystals. Actually it's not spectacular but with kids, food have to be appealing to the eyes first so that the mouth can actually taste it. I don't know how this came to be called as such, I just grew up knowing this to be serafina. I remember one particular incident during my kiddie years when were we enjoying a pack of this treat while strolling around backyard of a neighbour. We suddenly came to the goat's pen and suddenly stopped eating them. You probably know why since they exactly look like goat's poo, just in different color.

It was almost midnight, a few Sundays when hunger called and I know it wont take "water" for an answer. So I opened the fridge and saw some leftover linguine (used for spaghetti the day before) and fortunately some bell peppers, button mushrooms and chinese sausage. After a few minutes, I had them stir-fried in olive oil, mixed and topped with parmesan cheese.

Piking are fried cassava shavings layered with caramelized sugar. I thought they were thinly kamote at first since they tasted like kamotecue. He said all "piking" cooking were centralized into one area some town of the province so that it will be organized. Packed in plastic bags, vendors just go to this area to buy them then sell them (with a PhP2 mark up) for Php12. Not bad though I really want to have more and hopefully it will be conveniently available soon. Its really an addicting snack from the first bite. Its like eating (potato) chips with caramel. I hope I can find this one in the city since this was could have came all the way from Antique. Here's another usual treat but coming from the supposed Bandi Capital of Western Visayas , Brgy. Quianan in San Joaquin, Iloilo, it become a special treat on its own.

An unlikely combination of succulent seashells and mixed vegetables, for they were actually separate dinner left overs that I thought would be interesting if plated together -lol.

The dried seafood section of Iloilo City's Central market might as well be considered as another pasalubong shop as row of stalls selling a variety of dried seafood vie for customers attention. With the entrance located along Guanco Street, the distinct smell of these seafoods will greet you upon entering the premises and might never come off after that unless you change your clothes and take a bath afetrwards. With a large variety of items ranging from the usual pinakas nga guma-a, balingon and tabagak (daing, dilis and tuyo) to danggit and dried squid of all sizes, one might find it hard to choose among these breakfast treats. There are also some items I consider as novelty since they are not usually found and they even get a second on most tourists who drop by. These include fish tocino, fish tapa, fish bones and my latest "favorite" item; boneless dilis. Yup you read it right! An ordinary dried seafood made extra ordinary by making it sort of "impossible" un

What's in a name? These desserts can be named other than such but why these? Maybe because of the intrigue factor or just the literal of it made gastronomical. ut whatever the reasons area, I'm sure you are curious too.

Any activity in and around Guimaras whether just for a day tour or an overnight would surely include a visit to the Trappist Monastery - the only one of it's order in the Philippines. And when monks have time to spare they make goodies and souvenir items that tourists can bring home as pasalubong or memento of their visit not only in this "hallowed" grounds but also in Guimaras as well. Most notable are these fruit preserves ranging from mango and guava to calamansi. They also have instant "salabat" powder for those keen in keeping their voice within range. Plus they also have t-shirts, keychains, religious items and almost anything worthy as souvenir. Ofcourse, Guimaras is known for having the sweetest mango in the world - so as they claim. You can try them for yourself as they have fresh mangoes all year round - price depending on the season. And this pasalubong shop has mangoes infused in almost all food items they have. From fruit preserves to popular baked