Iloilo history over Li-it's baye-baye and Coffeebreak's green tea frappe ...

An unlikely combination indeed but it was more than these gastronomic delights that made today another not-so-ordinary day. For three weeks in a row, I had been (sort of) a local tour guide in and around Iloilo City. First it was for a former officemate and wife, then for someone who needed sometime to make "muni-muni" (lol) and today for a backpacking couple who had an early Visita Iglesia (lol). The last two are from a PinoyExchange forum thread about Iloilo whom I sort of made my own (around 50% of the posts are mine-lol)

Anyway, we met a place likely most tourist should visit when in Iloilo City, Deco's Pasalubong Shop at La Salette building. After brief introductions, we then proceed to Jaro (to continue their Visita Iglesia) for some photo ops of the landmarks of this heritage district, it's cathedral, belfry and the image of Nuestra Senora de la Candelaria among others.We then took a jeepney all the way to the town Pavia to have another church visit. This town is famous (not only because of it being the hardest hit by Typhoon Frank more than a year ago nor with the never ending word-war between it's mayor, Arcadio Gorriceta, and Tesda Chair Augusto "Buboy" Syjuco) for a rice-based native delicacy called baye-baye. In fact numerous baye-baye stalls line up the highway to/from the airport.

So it would not seem right to pass over this sgnature native delicacy when you're in town - as they say. So we trooped to one of the more famous baye-baye makers, Li-it's. It was also my first time to actually be there (I just acted confident in front of them hiding the fact that I asked a friendly sari sari store owner where the place was - lol). I bought 20 pieces of Li-it's special baye baye; for them to taste this native Ilonggo delicacy and for me to, what else, blog about separately (soon).

Our last stop was Sta. Barbara, though, nothing on the gastronomy side. It was a more on the history and the landmarks of my hometown. Lucky that day that the gigantic flag was waving at us (thanks to the Congressional District Sports Association? meet that ended today), it was a fitiing start of our tour. Then we toured the historic Sta. Barbara church inside-out, the site of the Cry of Sta. Barbara that eventually led to the first flag raising outside Luzon. This historic event will be again commemorated this coming Nov.17.

Our historic tour ended at another landmark, the oldest golf course in the Philippines (and they also say in Southeast Asia) - Iloilo Golf and Country Club. We were only limited near the Club house since it was "play day". We don't want to get hit by the golf balls flying around. There was also some sort of political happening since some big name politicos were there.)

Then we headed to the Iloilo Airport but it was still early for them to check in so we passed time at Coffeebreak (with my ever present order of "green tea frappe without cream please!") mostly talking about their 4 days & 3nights Negros-Guimaras and Iloilo adventures and more (NGI! - lol).

As usual it all ended with everyone tired yet satisfied not only with the gastronomic delights but also of the historic, religious and cultural landmarks Iloilo has to offer (reluctant) tourists. As we all say Iloilo offers 3F's to tourists and locals alike :

Faith - with it's churches among others,

Festivals - with Dinagyang at the helm and of course

Food - need I say more?

And by the way a 4th F is inevitable and that is for Friendship which this three straight weeks of being a "guide" has gained me. So who's next? :)

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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 (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

FLAVOURS OF ILOILO

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