A galore of native delicacies from the town market

I made a side trip today in the town market knowing it was "market" day - Friday. It's when the public market is teeming with sellers, selling all kinds of goods, to buyers, from all walks of life. But I went there for a sole purpose - to buy a galore of native delicacies.

And indeed I got a whole lot of it for a fraction of the price I one often can get in the city. All these for a total of PhP70 only. Yet I know for a fact that most of these would be lacking "quality" just by the looks of it.

This alupe costs only 5pesos a pair and was just ordinary - not good nor bad just ordinary. It's a bargain for it's price. It was an impulse buying since there were no other alupe available around.

These baye baye made from mais (corn) was worth it's price of 5 pesos per 3 balls (I ate one while durign the shoot-lol). Though Im not exactly a fan of baye baye mais (like the white one (rice) much better) but this was at par with the other ones I've tasted. I didn't buy the rice baye baye that time since theo nes that we available were not that good even to look at.

They may look inviting but actually th worst among the ones I bought. These bingka was at Php15 per pack of 5 and they actually remind me of the ones I hate (that of Nang Palang's - though they have the best buko pie). It was a total waste of in all aspects. Consolation-wise, the Lenten season next week will usher in better quality bingkas in our town plaza.

A pack of 5 puto manapla proved to be another waste though it was juts only 5 pesos (or was it 10?) It's a degradation of the much revered puto from the town of Manapla in Negrod Occidental. It was like hardened rubber yet at some point I got to taste the distinct flavour of this type of puto wrapped in banana leaves.

Buti or popped rice with caramel proved to be very good. Just the like the ones I loved when I was a kid. Perfectly popped rice and just the right sweetness made me devour a ball in just seconds.

Visually appetizing, these colored putoswere actually the ones that caught my attention first, obviously. But also obviouly I just know that they will be a dismay and they really were. Just as rubbery as the puto manapla, the visually appealing colors didn't quite distract one from tasting the real quality.

While most kutsinta comes in circles, this one was obviously cut fro ma big batch. Much more convenient to make indeed but lacks the appeal on the "conventional" kutsinta. But this one tastes good. Plus those kinudkod na niyog toppings make this kutsinta a good buy at PhP10.

And lastly one of my favorites since I was a kid - suman latik. Sticky rice wrapped in banana leaves with sweetened coco ctrips as toppings. Unlike the ones I gew up with, this one has separate plastic for the coconut topping that you'll have to put over yourself. I liek the original ones better than upon openign the banana leaves you'll find them on top of the sticky rice. And much better quality too.

Some lessons learned from this blog buying spree are that some times it pays to pay a little more to get the quality we want, don't settle for "pwede na"- make an effort to find the best and lastly learn from your past experiences. So there will be a next round for this native delicacies galore and maybe on another day and in another market.

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 (

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.

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 usu

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

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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