Balbi's cheese roll and ensaymada

Balbi's is one of those simple snackshops that serves extraordinarily good snacks items. I found out online that the "trinity" when it comes to Balbi's are pancit palabok, dinuguan and sweet breads specificially cheese roll and ensaymada.

I've blogged about this Balbi's "trinity"before but it's so good that it's worth blogging about them again. I bought a lot of cheese roll and ensaymada last time and even before my shoot was finished half of it was already gone - lol.

I just love their cheese roll. (Very) Soft bread that could easily melt in your mouth topped with sugar and butter and of course filled with cheese. I can easily devour it in just two bites or even a single one (lol) and would certainly ask for more. I don't know how many I can eat in one sitting ( and I don't wan't to answer myself either.)

The ensaymada is just as good but it's plain and one kinda looks for the cheese inside especially after having a cheeseroll. But it's still as soft and has the signature sugar-butter topping that makes it hard to resist.

The cheeseroll costs PhP12 each while the ensaymada Php13. I also discovered that Babli's also sells toasted cheeseroll and ensaymada - maybe those near expiration but they seem to also be appetizing as well. I'll ty get one next time, of course. Balbi's Snack House is located inside St. Elizabeth Center (near the entry to the bowling alleys) along Valeria Street, Iloilo City.

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. ...

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

It's not makopa. It's tambis

People unfamiliar with these would often mistakenly refer to tambis as makopa - for its shape and color are almost identical. That's until you you see it up close and bite into its flesh. Tambis has a smoother skin, tends to be more translucent and a lot juicier. On the other hand, mangkopa ( makopa ) has a more velvety skin, more opaque and is drier. Both come from the same genus - syzygium and just differs on the specie - aqueum , samarangense or malaccense . I really cannot point out which is which though... It was one rainy Saturday afternoon while having a meeting at Camiña Balay nga Bato in Arevalo that I curiously gazed outside the window. It was a tambi s tree teeming with its fruits - lots of it. And before I knew, we were served this basket of tambis which appreciatively devoured... It brought a lot of memories then - of afternoons climbing our neighbours tambis tree, of having ...

FLAVOURS OF ILOILO

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