The SoOo Bilis! Green Mango Delivery # 508-1818

Delight is now just a dial away. Green Mango now comes closer to your homes and offices as it launches its SoOoh Bilis! GM Delivery! Since July, Ilonggos have tasted the mouthwatering goodness of your favorite GM meals, fast and fresh, anytime - they want!

If it’s much of a hassle to go out for a sumptuous Green Mango lunch or dinner especially with the scourging summer heat, just dial away GM Delivery hotlines and taste the best Filipino delights without so much effort.

Order any of your favorite Green Mango meals and have it delivered straight into your homes or offices. Relish the superb taste of Pork Adobo, Beef Caldereta, Bistek Tagalog, and Fish Escabeche in the very affordable Green Mango Rice n’ Sides at only P49. If you’re in the mood for a heavy meal, try the Green Mango Feast for which you can devour on three delicious dishes with steamed rice and softdrink. There’s also Green Mango’s Perfectly Fried, Green Mango Grill, Bangus Fiesta, and Sinigang Bar that will surely enliven your day. A meal would be extra engaging with Green Mango Go! Unli rice, and Go! Unli drinks. And if you want to taste some of the best-tasting desserts, Green Mango can deliver your favorite Heaven’s Torte, GM Rolls and other sweet treats.

Whether you want to enjoy a family or barkada bonding, or you’re having office lunch treat, call the GM Delivery Hotline number - 508-18-18 and wait for that extra speedy GM Delivery man on your doorsteps.

Dial 508-18-18 now!

(Green Mango has branches at Valeria, E. Lopez, Jaro Plaza, Jalandoni, SM City, Nelly Garden, and Plaza Libertad)

Fruits from the grocery

These packs of cut up fruits were bought from SM Delgado's grocery. Got enticed by their color and luckily, they were as good as they looked, especially the papaya. Each was just less than Php 22, really a bargain!

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 (

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

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

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.

FLAVOURS OF ILOILO

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