Tatoy's Manukan and Seafoods: Menu and price list

It was an impromptu trip to the district of Villa, as I found myself, together with the members of the Iloilo Bloggers, scouting for more venues for the upcoming Visayas Blogging Summit and Philippine Blog Awards 2010 - Visayas this November 27 and 28.

We first checked out Punta Villa Resort and found ourselves in agreement that this would be a perfect venue for the events. We checked out the area and even found ourselves inside their main function hall garbed for a wedding reception.

We then decided to check out the Villa culinary scene outside the resort but then decided to drop by Tatoy's Manukan and Seafoods as we also considered it as a possible venue. A short ride (could have been a long walk) brought us to this iconic Iloilo restaurant and I was surprised of the big development that greeted us. Gone are those native picnic tables and instead a great hall of more modern amenities stood in it's place but the sandy floored dining area still exists.

We then checked out the main conference facility, the Tatoy's Consejo Hall, to have our inquiries answered. That's when I got hold Tatoy's menu and price list which for the longest time I longed for - lol. Now I have an idea how much my favored eats at Tatoy's cost and indeed it would be a shame just to keep it my self. Just check out Flavours of Iloilo on Facebook for the complete menu and price list. The price list reflects airconditioned room rates and is usually 5-10 pesos higher than when you eat al fresco.

Based on the said list, Tatoy's specialty - native litsong manok, commands a high price for an open fire roasted chicken. For PhP300, one gets to enjoy a plate of this native Visayans strain of chicken known as darag or just "Bisaya nga manok". And it's really worth it since you might never get to taste a litson manok anywhere else.

A personal favorite of mine are these grilled scallops. That time they were much bigger than those served at Breakthrough Restaurant, its main competitor but Tatoy's timpla is way better. It's "dabbed" calamansi-butter-garlic concoction that every scallop makes you even want to have more. A plate costs PhP170 - that's around 20 pesos for each succulent scallop but it's totally worth it.

Tatoy's grilled bangus is among the best I've tasted since it sort is prepared inasal style. Check out the color of the fish and you'll know instantly. Served boneless and most of the time in large size, the bangus can be eaten on it's own because of it's already tasty timpla. No need to dip it in sinamak or that toyo-calamansi-sili concoction. No wonder it costs aroudn PhP240up depending on the weight.

And lastly a bowl of fish soup (either tail or head) provides a perfect sabaw during any meal at Tatoy's. And these meals always turns up into special meals for one is served with the best and freshest produce this famous Iloilo restaurant has done for some many years that Tatoy's has become such an icon to the locals and tourists alike.

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...

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...

Pancit lomi and pan de sal in Oton

A road and food trip a few months back ended in a simple but delicious treat in the town of Oton. Right beside the town market is an assuming bakery that also serves quick orders of pancit - bihon, guisado and lom i, among others. Owned by Mr. Wilson Esperancilla , the bakeshop has a typical bakery ambiance - lots of goodies and people comes in droves to buy them. Their pancit lomi is a best seller and I enjoyed every spoonful of it. From the thick and flavourful sabaw to the the thin (in contrast to the thick ones usually used) noodles plus the meats and toppings, it was one delicious treat - all in a bowl. Doubled with one of the best tasting pan de sals I've had recently, it was surely a perfect food trip to end our road trip. Bon voyage meets bon apetit!

Ubad 101

Ubad sold at the Santa Barbara Public market. This is different from ubod but practically the same. Confusing? Well ubod is the pith or the center of a coconut tree while ubad is the pith of a banana tree. To have an ubad means a whole banana tree has been cut down and stripped to bare its center. So goodbye to banana fruit, leaves and heart. To prepare an ubad for cooking, first thinly slice, around half a centimeter, the cleaned pith (must be very white and sized like a fluorescent lamp to be sure of the quality.) . Then using a barbecue stick, remove web like fibers "interconnecting" these slices (these are actually hardened banana sap). When finished you can crush is into smaller pieces and add to your cooking. Ubad is mostly used as extender to the usual meat and vegetable dishes, the most famous of which is the ubad-kadyos-chicken combination. Another dish that goes well with ubad is the usual ginisang monggo . With pieces of pork and malunggay as ...

FLAVOURS OF ILOILO

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