Rediscovering delight at Bauhinia Filino Cuisine

Urbanites in Metro Iloilo have always been such big fans of Filipino Cuisine, traveling far and wide to savor superbly- tasting and uniquely-presented Filipino dishes to charm the eyes and satisfy palates.

This led to the conceptualization of Bauhinia Filipino Cuisine, a Filipino restaurant envisioned to be a food gem that would cater the public with great-tasting Filipino delights prepared with a twist. The restaurant recently invited the Iloilo media and bloggers to have a taste of their best sellers and fresh inclusions as they came up with a new menu.

Kinilaw na Tanigue at tuna (PhP 175)
Mackerel fish marinated in calamansi and vinegar, seared tuna, carrto slaw, balsamic reduction

The kinilaw reminds me of (my favorite) cold pork loin salad, at this Thai resto, so it was good the moment I tasted it and easily overshadowed the tuna. Also being served in shot glasses makes it more appetizing.

Squid ala Pobre crostini (PhP 130)
Sautéed squid in olive oil and chilies on French baguette

Simply it’s spicy squid pizza. Another good appetizer and a perfect way to disguise squid (or any other seafood in fact) and serve them to non eaters. You’ll just have to eat them as soon for it will become soggy after some time.

Tinu-om na sugpo (PhP 245)

Succulent prawns wrapped in native pechay and simmered in coconut-kaffir broth

Ti-nuom usually is associated with chicken wrapped in banana leaves but shrimp wrapped in pechay leaves would taste good as well.

Monggo at sili (PhP 265)
Slowly simmered Philippine lentils, pork belly cracklings and chili.

The combination of mashed monggo with chili and crispy pork is definitely a gastronomic contrast. It’s just simple monggo soup made spicy with lechon kawali and for its price it would definitely raise eyebrows.

Ginata-ang salmon (PhP 315)
Pan seared salmon in spicy coconut mushroom sauce on fried eggplant

Definitely my favorite among the rest of the selection. Perfectly seared salmon with a subtle tasting sauce and just the right spices. Fried eggplants provide a good garnish and side dish too.

Sugpo sa Aligue at Sili (PhP 245)
Tiger prawns cooked in coconut - crabfat sauce, spicy upon request

The sauce combination was (cholesterolifically - lol) good and the prawns, as pointed out by one blogger, easily melts in your mouth. Maybe it’s their recipe or just they were frozen.

Tenderloin ala pobre (PhP 245)
Pepper and garlic crusted beef tenderloin

Perfect inside out, from its pepper and garlic crusting to the way the meat was cooked medium rare.

La Pinay (PhP 185)
Mesclun salad, grilled eggplant, roasted bell peppers and cashew praline in spicy balsamic dressing

A good combination of fresh greens and grilled vegetables but I find it too sweet because of the praline and dressing.

Crispy Adobo salad (PhP 165)
Fried adobo flakes with green mango, radish and cucumber with Camiguin honey-soy dressing.

Even without the fried adobo flake toppings, this one would still be good. The vegetables provided just the right mix of texture & contrast and the dressing the right flavour.

Bauhinia Filipino Cuisine is located at The Avenue complex, G. Pison Avenue, Mandurriao, Iloi9lo City. For more inquiries call Bauhinia at 329-6159.

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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