A full breakfast at JD Bakeshop

Breakfast was first in our itinerary when we went to Guimaras. With island hopping and visiting the attractions of the nearby island in our list that day, we need to build our energy to accomplish these things in just a day. So we had our first meal of the day at JD Bakeshop and Restaurant that morning in downtown Iloilo City.

Our lot consisted of JD Rice Squares (Spanish and Japanese variants), pancit Molo and ginat-an for dessert.

This Spanish rice square is almost like a a meaty paella with pork bits, sausages and greens topped with sunny side up egg. A serving of this rice topping is almost good enough for two but just enough for one having a big appetite.

A Japanese version of this rice square consists of a mix of seafood and ground meat with a hint of ginger also topped with egg.

Our hot soup was pancit Molo but it wasn't that appetizing and not the taste I love compared to the one I had at JD Roadhouse before.

This ginat-an was too sweet and lacks the homey flavour one looks for this native delicacy.

But this big breakfast served it's purpose that day for our next big meal was almost 5pm with only a haul of native delicacies in between.

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...

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...

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 . ...

The fruit of the catmon tree

Before it was called Santa Barbara, historical accounts say it was named catmon , as this variety of trees were landmarks in the route up Central Panay. Katmon (Family: Dilleniaceae , Synonyms: Dilenia speciosa , other names: Bihis, kulammbug, palali ) has thick foliage and distinctly big white flowers that eventually becomes round fruits. The fruit is covered with almost overlapping sort of dry skin that eventually becoems fleshy as it nears the core. What remains of the flower can still be found inside making it attractive but it reminds me of rambutan in some ways. It then becomes pulpy but look at those pulp so big that it puts pomelo and other citrus to shame. The sample fruit I got seemed to be still not ripe (I assume) that it wasn't that juicy and looks like a squashed bean. The fruit is sour but refreshing - my tastebuds likened the taste to kamias with hints of green apple and like the pomelo it becomes sweet at some certain ...

FLAVOURS OF ILOILO

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