It ended at Mang Inasal

There's a saying that goes "Sa hinaba-haba man daw ng prusisyon, sa simbahan din ang tuloy" This (sort of described) what happened to me last weekend. I planned to eat and blog about it but I had so many choices of what and where to eat for most of them I have already blogged . And after an hour of silently debating where my gastronomic (and blog) desires would be fulfilled, I ended up with at the most common and most generic places one can eat these days, Mang Inasal.

But no regrets - I now love their chicken inasal unlike before. Eating at any Mang Inasal branch during lunch hour proves very challenging - it's always "chaotic" and almost standing room only. That's a testament of how popular it is (despite the bitterness of some people-lol). But I thought of one branch in Iloilo City that is not as chaotic or full even at lunch hour (that is on a Sunday and given that it's vacation time for most students)

Indeed I was right, there were only three customers that time at Mang Inasal - Times Square (in front of University of San Agustin). As I placed my order for their Paborito Meal #2, I was informed that I have to wait for around 15 minutes. That was the nothing plus the fact that I have to go to this branch on purpose to have a leisure lunch compared to a hurried one in other branches. While waiting I just took photos of their trio sawsawan - soy sauce, chicken oil and vinegar. Their summer promo together with Selecta Pinoy Sorbetes had a special corner that would certainly get one's attention.

It turned out to be 25 minutes (I think) since they really grilled their inasal from scratch that time. It wasn't precooked and just reheated, I can see the grill from I was seated. When my order came, I was really hungry yet I have to immortalize it. It wasn't as photogenic like the one I ordered last Dinagyang but smelled and tasted the same. It was cooked just right and together with the trio sawsawan - I had 3 additional servings of rice enough to energize my whole afternoon.

As I have said no regrets since it was another very satisfying meal from Mang Inasal - not only gastronomically but also had the chance to update my blog with new photos and new experience.

Ube brazo de mercedes from Lapaz Bakeshop

It was just an impromptu food trip in and around Lapaz market a few months ago when I discovered this ube brazo de mercedes from the Lapaz Bakeshop. I got to taste and take home this ube dessert that later on became a staple at home. Lapaz Bakeshop sits on the corner of Tinda Lapaz right across Grand Dame Hotel. A restaurant named Lapaz Kitchenette was the previous locator of the space and it was famous for it's PhP59 buffet . The bakeshop is among the bigger "small town" bakeshops in the city with it's wide range of breads, pastries and cakes plus shorts snack items. It even has branches in some towns in Iloilo including one in my hometown, Sta. Barbara. It was a quick side trip made by Sir Eugene that time that introduced me to this ube variant of brazos. He bought a few slices of this dessert and brought it inside Madge Cafe inside the market. It was perfect with the cafe's native coffee and the filling is somewhat like ube halaya. The meringue is jus...

A tinapay called MONAY

Monay is a well-known Filipino bread and based on Wikipedia , it's the Filipinized version of the Spanish bread pan de monja or bread of the monks . I had to laugh it out upon reading that entry from Wiki. Coming from Western Visayas in which monay is more than a bread based on local dialect, it's hard not to. And here's why... A post from PinoyExchange forum "I had this funny experience a few years back when I was in Aklan. I bought a homemade peanut butter and I was craving to eat it so I immediately ran to a nearby bakery with a friend to buy some bread. I was hoping to buy pandesal but I saw this large "monay" and I said to the tindera " Miss magkano ang hot monay mo ?" My friend suddenly laughed and so did the tindera. I repeated it saying " Yan monay mo nga miss kung magkano and bibilhin ko ." They again laughed and I was left wondering why. Then on our way back with my "hot monay" I asked my friend why did they laughed...

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...

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...

FLAVOURS OF ILOILO

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