Forced "gluttony" at Esca's Garden Restaurant

It was supposed to be a luncheon for four but at the last minute two cancelled so we were forced to have them all - thus the title. Esca's Garden Restaurant inside Aurora subdivision is one of those oasis type of dining places wherein guests do not only enjoy the food served but also the ambiance of the place. At Esca's, you can choose their air conditioned dining rooms or dine al fresco in their hall or out in the garden. It's your pick and you'll enjoy the experience more when you get your orders right.

So for this visit we had their crispy kangkong and kinilaw na pasayan as appetizers. The crispy kangkong was good even made better when dipped in garlic mayo. But as expected it's too oily and greasy but nevertheless good and appetizing. With green mango slices as garnish, their kinilaw na pasayan did it's purpose as an appetizer. With coconut milk, onion and chilis plus big shrimps it almost became a main course itself.

For the main course, we had morisquita fried rice, pangat, chicken ham and back ribs. It really brings back memories to see morisquita fried rice as part of the menu though it just fried rice with mixed vegetables and ham.

The pangat was very good, both visually and gastronomically. Very subtle taste that makes you want more.

We thought of this as chicken-ham so we got it but when it came 'twas chicken and ham in cream sauce to our dismay. Add to that it tasted nothing spectacular, just chicken, ham and cream.

Imported from it's sister restaurant, Afrique's, due to it's popularity, we got thrse backribs to satisfy our curiosity why it's considered a best seller. But when it came, I wasn't impressed visually and when I got a piece of it, it was nothing special. True it's soft but it tasted ordinary even with the hickory barbecue sauce. We never even finished half of it.

Good thing this cucumber cooler provided us with something fresh and new. Though also served at Afrique's, but you get more than your money's worth when you get one from Esca's. Much bigger serving with much better garnish too. Cucumber, lemon and singkamas slices with mint. Truly a cooler on a hot day!

Despite the setbacks, a visit to Esca's is alway a welcome experience both gastronomical and visually. Certainly will be back for more.

Adobong Pusit

Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo , with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice! Here's a simple recipe for Adobong Pusit Ingredients Squid, "gutted" and cleaned Vinegar Soy Sauce Laurel (Bay leaves) Garlic, crushed Onion, sliced Chili Salt Pepper Oil Procedure Wash and drain the squid. Remember to remove the membrane - that sort of bony inside. In a pan, place the squid at the bottom then add garlic, chili and onions. Pour in vinegar and soy sauce. Season with salt and pepper. Boil until the squid is cooked. Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing...

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

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...

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...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

FLAVOURS OF ILOILO

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