A summit of pizza, pasta and chicken inasal

Almost everything went as if on a blur today. The moment I woke up and read an important text message, in 20 minutes time I found myself already traveling to the city - fully dressed and prepared to attend a meeting. Together with some members of the Iloilo Bloggers Inc. , we met the marketing manager and with the owner of Greatfoods Corporation (Bauhinia, Amalfi, Nothing but Desserts, Mojave, Waffletime, Coffeebreak, Green Mango, theVenue, etc) to discuss possible tie ups and deals for the upcoming Visayas Blogging Summit and Philippine Blog Awards 2010-Visayas.

After a very fruitful talk (but unfortunately one of us got robbed), we then decided to go Smallville for lunch but decided to linger in front of The Off Price Store while discussing things over. As if on cue, our stomachs growled and we ate lucnh at Mang Inasal. It was my nth time eating in this fastfood local barbecue restaurant but my first time in their Smallville branch. As usual inasal na pecho and crispy kangkong with sago't gulaman cooler on the side.

We then walked towards The Avenue and checked out theVenue to follow up our meeting earlier. Got our inquiries answered, saw the facilities, looked at the possible menu selections and thought working even harder to get the best deal.

Then we proceed to the Iloilo City Tourism Office and with the help of Director Ben Jimena, we got ourselves scheduled for a courtesy call with Iloilo City Mayor Jed Mabilog next week. Hopefully the mayor will see a good cause in the upcoming event for us to get support and endorsement. Just as important as well, we signified the same thought and found ourselves in the offices of the Iloilo Business Club, Iloilo Economic Development Foundation and Iloilo Convention and Visitors Bureau.

Back to sponsor hunting, we went to meet the manager and the owner of Day's Hotel and Bourbon Street bistro but they were out on an official business. Crossing over the Iloilo Capitol, we also visited the Provincial Tourism Office and the person we were to meet was also out of town. Deciding to go back on a later date, we went to deliver our letter to the Iloilo Hotels, Resorts and Restaurants Association at Nelly Garden Arcade. We finally ended the day with a galore of pizzas and pastas from a well popular local pizza parlor, Love and Kisses. Pasta alfredo, tetrazzini and marinara plus pizzas named Love, Kisses and Blueboy? recharged us as we ended this day, still, on a blur.

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...

Adobong Pusit

Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo , with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice! Here's a simple recipe for Adobong Pusit Ingredients Squid, "gutted" and cleaned Vinegar Soy Sauce Laurel (Bay leaves) Garlic, crushed Onion, sliced Chili Salt Pepper Oil Procedure Wash and drain the squid. Remember to remove the membrane - that sort of bony inside. In a pan, place the squid at the bottom then add garlic, chili and onions. Pour in vinegar and soy sauce. Season with salt and pepper. Boil until the squid is cooked. Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

FLAVOURS OF ILOILO

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