New cakes from Nothing But Desserts

Another invite made me and Marc (of ExploreIloilo) proceed to Smallville from our lunch in Jaro. This time it’s dessert from an aptly named restaurant Nothing But Desserts. They had some new cakes and sweets offering and we were given the chance to taste test them.

Straciatella

The most visually appealing cake we had that time. With a moist brownie base then layers of mocha cream diligently shaped and chocolate squares stacked and created – it was almost a dismay that we actually had to “destroy” this piece of art. Yes getting a slice starts the destruction since the chocolate sinks into the cream. But it’s for a worthy gastronomic cause especially for mocha and chocolate lovers. It’s also available in a much visually appealing bigger size enough for 4-5 persons.

Pistachio

The most challenging cake to capture visually. But it’s simple and not too overpowering taste made this my favorite among the four. With a brownie base then a layer with pistachio essence and a light cream top half with pistachio on top, this subtle flavoured cake was a welcome change to the sweetness galore of the three.

French meringue

It’s just the usual meringue but mixed with desiccated coconut which gives it a texture that without noticing it, you’ve finished it all. Perfectly baked inside out, it was really a treat to have tasted this dessert that was one of the first that caught my attention when we viewed their dessert line. The name played a part in this interest plus the size unusual for the meringue we see around the city.

Chocolate medley

As the name suggests, it is a play of chocolate, cream and mocha? cake layers topped with the cherries and chocolate creations in time with the season. So it’s a Christmas tree this time. I was told that Halloween before prompted some pumpkins, bats and ghostly creations as toppings. So expect a different topping in tune with the season.

All in all, these four desserts were much better than the ones I had in my previous visits. Now with more new desserts to come – I heard of a sugar free line in the making, surely Nothing but Desserts can fulfill the sugar rush Ilonggos are willing to take from time to time.

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 pork broth cube (

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 usu

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

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.

FLAVOURS OF ILOILO

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