Doughnuts galore: Krispy Kreme and GoNuts

Pasalubong from Manila always consists of things (specifically food items) not available in Iloilo. And most of the time it's dozens of boxes of doughnuts! I often go for Krispy Kreme even those simple Original Glazed doughnuts would often be greeted with excitement. But when I passed by a GoNuts Donuts store I couldn't say no to their visually appealing donuts.

Even though I had a hard time carrying 9 half dozen boxes on my way home, it was worth it. Good thing my careful handling of these boxes preserved them - very minimal damage despite the transfers, etc.

These Disney Donuts from Gonuts really caught my attention that I made changes in my pasalubong plans. I got 1 dozen less from Krispy Kreme to accomodate these visually appelaing donuts. The hindrance that tiem for me was carrying all these boxes (9 in total) without causing much damage that would ruin the presentation. But in the end - I got home and my nephew got to recognize these Disney Donuts rather than just colorful stuff.

I also got a dozen of assorted Prima donuts based on the visuals and almost totally forgot one of GoNuts Donuts best sellers - Pastillas de leche. Good thing another customer was egging her son to get one that I remembered it. But among these donuts my favorite would be the one filled with cream cheese. Unfortunately, I only got one!

Krispy Kreme seemed to be the more popular pasalubong doughnuts since I wasn't the only one carrying signature green-white-red box on the plane. But I think no one carried more doughnuts than I do that - lol. In fact my carry on "luggage" were nine half dozen boxes of donuts! Anyway, simple as they may seem KrispyKremees Original Glazed still is a favorite and best seller. Even though it's now too sweet, I cannot refuse a bite.

As the Valentine season is just now in the air, so as it is at Krispy Kreme with their doughnuts being heart shaped. Most popular of which is their Kisses Donut with a piece of the chocolate (with label too) marking a spot.

They also have Snickers, Cookies and Cream and a whole lot more. Even their New York cheesecake also became "hearty."

As these two donut shops serve a following of their own, I can only help but wait for these two to open up a branch here in Iloilo to serve their mouth watering doughnuts to the Ilonggos.

Mama's Kitchen and Sinamay House in Arevalo

A stones throw away from the plaza of La Villa de Arevalo is an ancestral house where one can find not only good pasalubong items but also a look into the past of the district. Known as the Sinamay House , this well preserved ancestral house is an attraction not only in the outside but also what it houses inside. A collection of what the past like is housed in the two storey edifice which also acts like a museum of sorts. Sinamay is simply known as abaca by most and, here, a variety of products made from this fiber can be found. I remember watching a feature on tv wherein the owner proudly showed a framed letter signed by the late Princess of Wales, Diana, showing her appreciation of the handkerchief she was given as a gift coming from this very shop. But the attraction I am most familiar with are the chewies and crunchies made by Mama's Kitchen. Attractively packed in boxes showing their current flavours and variety, this is among the better...

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 por...

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...

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. ...

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