One soupy afternoon at Green Mango

Not one, but four, soup creations were presented to us, as together with some members of the Iloilo Bloggers Inc., I was invited for another series of food tasting session at Green Mango Filipino Fastfood chain's Nelly Garden branch. We were given a chance to taste of the restaurants newest product days ahead of its scheduled debut on Green Mango's menu. Dubbed as SoOohpas, this collection of four well-loved Filipino soups is the latest addition to Green Mango's menu.

First served was Green Mango Goto. A flavourful rice porridge served with harboiled egg topped with fried garlic and chives. Though I found it a bit salty at first but really enjoyed it until the tasting bowl went empty. Though most Ilonggos aren't familiar with goto, Green Mango's version will surely wouldn't fail.

Next one is a very familiar soup, Green Mango Arroz Caldo and by the looks and taste of it, I predict this would be the selling among the four soups. Familiar and very much like the homemade arroz caldo goodness most Ilonggos love, I instantly like it better than the goto upon my first spoonful and finsihed the rest of the bowl in no time at all. It's more subtle yet flavourful and really just like the taste I love.

Green Mango Sotanghon came in second to last on our table and a welcome change to the first two congee type soups. Juts like any sotanghon soup, it has chicken, egg and vegetable garnish to go with the vermicelli noodles. And when it comes to sotanghon, I have my standards set with a local brand - Marca Pato. Whether as a pancit or soup, this creates the best sotanghon dish. But this wasn't the brand used, so it's just like any soup I've tried, good but not spectacular.

And lastly, the most foreign to the Ilonggos is Green Mango Beef Pares. Coming in last when I was already almost full gave me a little chance to appreciate its taste much better. The beef was good though yet beef pares served with meke noodles almost made this foreign dish almost more "alien" because of the unusual combo. Rice would be the perfect partner but at that time, even rice wouldn't make a big difference for taste buds that already had much.

These soups are now available in all Green Mango branches all throughout Iloilo City with prices as shown. Whether eaten for a snack or side dish to GMs combo meals, the soups will surely make one burp ... SoOohpas!

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

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 (

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

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

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

Search This Blog